Make your own Thai-Style Grilled Beef Skewers! Visit foodwishes.com to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!

In this video, Betty (with Rick’s help) demonstrates how to make Grilled Ribeye Steak with Thyme-Caramelized Onions. The steaks are two 1-pound bone-in ribeye steaks, and the onions are caramelized and flavored with thyme. My Quick Tip 78 will demonstrate how to caramelize onions, although the method is incorporated into this video, as well. 2 ribeye steaks (I used two 1-pound bone-in ribeye steaks and did not trim any excess fat. You may choose a different cut of steak and/or a different size; just adjust the seasonings and cooking times.) 1 large onion (I used Vidalia, but you may use any type of onion.) 1 tablespoon extra virgin olive oil 1 ½ teaspoons sugar 2 tablespoons fresh thyme, chopped salt, to taste freshly ground black peppercorns, to taste olive oil for coating steaks About 1 hour before grilling your steaks, get 2 steaks out of the refrigerator and place them in a platter or tray, letting them come up to room temperature. In the meantime, you can start caramelizing your onions. Chop one large onion into cubes of desired shape and size. Heat 1 tablespoon olive oil in a deep skillet over medium heat and add chopped onion. Sprinkle 1 ½ teaspoons sugar over chopped onions. Stir well to combine. Reduce heat to low, and cook, stirring often, for 35 to 40 minutes. When your onions are browned and clear, add 2 tablespoons chopped thyme, and cook over low heat for about 5 to 10 additional minutes. Turn off the heat and let the onions sit in the skillet until your …
Video Rating: 5 / 5

In this video, Betty (with Rick’s help) demonstrates how to make Grilled Jumbo Shrimp. Marinated in a blend of zesty flavors, these shrimp are grilled to perfection on an outdoor grill and pick up a delightful Cajun-style flavor! Ingredients: 1 ½ pounds fresh jumbo shrimp (or prawns), with heads removed and deveined (You may leave the shell and tail on.) onion salt, to taste hot sauce, to taste (I use sauce made from cayenne peppers) extra virgin olive oil, enough to coat shrimp Place the fresh shrimp in a bowl for marinating. Sprinkle generously with onion salt and hot sauce. Pour olive oil over the shrimp. Use your hands to spread the marinade, so as to completely cover the shrimp. Cover with plastic wrap and refrigerate for about 4 hours for the flavors to soak into the shrimp. When ready to grill, have your grill at medium-high heat, and place shrimp on the grill. Cook for about 6 to 8 minutes, turning as needed, until shrimp is pink on the outside and white on the inside. Do not overcook. Place shrimp on a serving platter and serve immediately. I served mine with Grilled Summer Vegetables, Savory Cilantro Rice, melon salad, and iced tea. The shrimp are luscious, having a zesty Cajun-style twist! Enjoy!!! Love, Betty ♥♥♥♥♥
Video Rating: 4 / 5

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Video Rating: 4 / 5

If you love onions, try this Onion Soup that is slow smoke simmered on the grill. Sweet Onion Soup don’t get any better than, so be sure to make a big batch! -BBQ Pit Boys You can print out this recipe at www.BarbecueWeb.com
Video Rating: 4 / 5

Meatloaf with the Works, grilled indirect over an open fire, will put your momma’s meatloaf recipe to shame, as demonstrated by the BBQ Pit Boys.
Video Rating: 4 / 5

Learn to grill the best summertime steak with easy tips from Wegmans Executive Chef Russell Ferguson. For more grilling tips and recipes visit us at www.wegmans.com
Video Rating: 4 / 5

Check out this cool app and learn guitar – howc.stExpand the description and view the text of the steps for this how-to video. Check out Howcast for other do-it-yourself videos from Dynamic and more videos in the Grilling category. You can contribute too! Create your own DIY guide at www.howcast.com or produce your own Howcast spots with the Howcast Filmmakers Program at www.howcast.com Enjoy some eggplant at your next barbecue. If there’s any left over, blend it with a little lemon, garlic, and salt and you’ve got a tasty baba ghanoush. To complete this How-To you will need: A grill A steel brush A clean cloth Vegetable oil A pastry brush Eggplant Salt A male eggplant (optional) Step 1: Clean the grill Clean the grill. For a charcoal grill, light some coals; with a gas grill, set it on high and close the lid. After about 20 minutes, let the grill cool. Then scrape off the burnt-on bits with a steel brush, and end by wiping down the grill with a clean cloth soaked in vegetable oil. Step 2: Heat the grill Heat a gas or electric grill to medium. If it’s a charcoal grill, wait until the coals are ash-colored. Step 3: Cut the eggplant Rinse the eggplant and then cut it in half lengthwise. If it’s large, cut it like you would a loaf of bread, into half-inch thick slices. Tip: Some cooks swear by the fact that “male” eggplants are less bitter than “female” eggplants. To find a male, look at the indentation at the bottom; if it’s shallow and round, it’s male. A deep, dash-shaped …
Video Rating: 4 / 5

Expand the description and view the text of the steps for this how-to video. Check out Howcast for other do-it-yourself videos from Dynamic and more videos in the Grilling category. You can contribute too! Create your own DIY guide at www.howcast.com or produce your own Howcast spots with the Howcast Filmmakers Program at www.howcast.com Leave room on the outdoor grill for some zucchini and squash, two vegetables that make a nice accompaniment to whatever you’re cooking up. To complete this How-To you will need: A grill A steel brush A clean cloth Vegetable oil Zucchini Squash A vegetable peeler A pastry brush A fork A grill basket (optional) Metal skewers (optional) Step 1: Clean the grill Clean the grill. For a charcoal grill, light some coals; with a gas grill, set it on high and close the lid. After about 20 minutes, let the grill cool. Then scrape off the burnt-on bits with a steel brush, and end by wiping down the grill with a clean cloth soaked in vegetable oil. Step 2: Heat the grill Heat a gas or electric grill to medium. If it’s a charcoal grill, wait until the coals are ash-colored. Step 3: Prep the veggies Rinse the zucchini and squash, peel them, cut them in half lengthwise, and remove the seeds. Brush generously on both sides with vegetable oil and salt to taste. Tip: Another option is to cut the vegetables into chunks and put them in a grill basket or stick them on metal skewers for kebabs. Step 4: Grill them Grill the halves or chunks for two to three …
Video Rating: 4 / 5

Expand the description and view the text of the steps for this how-to video. Check out Howcast for other do-it-yourself videos from Dynamic and more videos in the Grilling category. You can contribute too! Create your own DIY guide at www.howcast.com or produce your own Howcast spots with the Howcast Filmmakers Program at www.howcast.com Next time you organize a cookout, throw a few spuds on the grill, too. To complete this How-To you will need: A grill A steel brush A clean cloth Vegetable oil Potatoes Aluminum foil Seasonings Butter or olive oil Step 1: Clean the grill Clean the grill so the potatoes don’t stick. For a charcoal grill, light some coals; with a gas grill, set it on high and close the lid. After about 20 minutes, let the grill cool. Then scrape off the burnt-on bits with a steel brush and end by wiping down the grill with a clean cloth soaked in vegetable oil. Step 2: Heat the grill Heat a gas or electric grill to medium. If it’s a charcoal grill, wait until the coals are ash-colored. Step 3: Decide between whole and cut Decide if you want to cook potatoes whole or cut them up. The latter will cook faster. Tip: Waxy boiling potatoes, like yellow and Red Bliss, are best for grilling because they hold their shape while cooking. Step 4: Cook potatoes whole To cook whole potatoes, rinse them, pat them dry, poke a few holes in them with a fork, rub a little vegetable oil on them, wrap them in foil, and throw them on the grill. Turn the foil packets every 15 …
Video Rating: 4 / 5