The RockCrok

Posted in Grilling Products with tags , , on September 9, 2013 by Tracy

About Rockcrok™:

-Rockcrok™ ceramic cookware is created from a clay that features exceptionally high heat resistance after firing.
-Takes the heat you dish out™! Pans are heat-resistant to 752°F — safe on gas, electric and flat-top stovetops, gas and charcoal grills, in the oven and microwave, and under the broiler.
-Consistent heat distribution helps you brown food perfectly.
-Extra-long heat retention keeps food hot in the pan until everyone’s finished their second helpings.
-Glazed ceramic pieces don’t require pre-soaking or seasoning.
-Pans resist thermal shock, so you can safely take them straight from the refrigerator to the heat source.
-Glass lids let you keep an eye on food while it cooks without lifting the lid and releasing steam. Lids are oven-safe to 400°F. Lids are not grill-safe.
-Freezer- and dishwasher-safe.
-Each Rockcrok™ vessel includes 10 exclusive recipes

Click here to order yours!


Grilled New York Strips

Posted in Grilling Products, Recipes, Uncategorized with tags , , , on July 12, 2013 by Tracy

Strips marinated with John Henry's Seasoning

Strips marinated with John Henry’s Seasoning

John Henry's Mohave Garlic Pepper with Hickory Rub John Henry's Bourbon Rub Seasoning

John Henry’s Mohave Garlic Pepper with Hickory Rub
John Henry’s Bourbon Rub Seasoning

I used a combination of two different John Henry’s seasoning on these New York Strips! I used alot of the Mohave Garlic Pepper with Hickory Rub and than added a touch of the Bourbon Rub Seasoning. Grilled on Medium till Medium Rare. They were delicious.

Pampered Chef Rosemary-Infused Canola Oil

Posted in Grilling Products, Grilling Tips, Recipes with tags , , , on July 12, 2013 by Tracy


I used Pampered Chef Rosemary-Infused Canola Oil to marinate this yummy grilled chicken. I added some fresh rosemary, balsamic vinegar, salt, pepper, and Dijon mustard to the marinade also. I suggest marinading the chicken for at least 12 hours.

Avocado green hasty bake charcoal oven

Posted in Grilling Products with tags , on March 14, 2013 by Tracy

This is just like the one my father used to have. Seeing this picture brought back so many memories. This one is a pic of a brand new one thar someone found. It needs a little fixin up but I would love to have it.


Turkey Frying Safety Tips

Posted in Grilling Tips, Propane Grill Safety with tags , , , on November 20, 2012 by Tracy

What you don’t want to happen!



Hot Oil Cooker Setup

  • Place fryer outside, on a flat, stable surface in an open, low-traffic area away from all walls, fences or other structures.
  • Never use a fryer in, on or under a garage, breezeway, carport or any structure that can catch fire, such as a wooden deck.
  • Keep children and pets away from fryer during and after use, because the oil can remain hot for hours.
  • Keep the fryer in full view while the burner is on.
  • Make sure there is at least two feet of space between the liquid propane tank and the fryer’s burner.
  • Set up the liquid propane gas tank and fryer so that any wind blows the heat of the fryer away from the gas tank.

Cooking Process

  • Follow the manufacturer’s cooking instructions, including the amount of oil needed to fry the turkey.
  • Check the oil temperature frequently. Never allow oil to exceed 375 degrees F.
  • If oil begins to smoke, immediately turn off the gas supply, because the oil is overheated.
  • Completely thaw and dry the turkey before adding it to the hot oil. The U.S. Department of Agriculture recommends 24 hours thawing time for every 4 to 5 pounds of turkey. Partially frozen or wet turkeys can produce excessive hot oil splatter when lowered into hot oil.
  • Cover bare skin when adding or removing food. Always use cooking mitts.
  • Use only cookware and accessories designed for frying turkeys; never use glassware, ceramic or plastic cookware.
  • Raise and lower food slowly to reduce splatter and avoid burns.
  • If a fire occurs, immediately call 911. Do not attempt to extinguish the fire with water. An operable, dry-chemical fire extinguisher may, in some circumstances, contain the fire.

After Cooking

  • Never move the cooker or pot while in use or while hot.
  • Allow the oil to cool completely before removing it from the pot

Grilled Pizza

Posted in Grilling Products, Grilling Tips, Recipes with tags , , on May 15, 2012 by Tracy

I got a new BBQ pizza pan from Pampered Chef. I decided to grill a turkey pepperoni, mushroom, and onion pesto pizza. I preheated both sides of my grill. I sprayed the pan with olive oil and sprinkled corn meal on it. Next I unrolled a pillsbury thin crust dough on to the pan. I brushed pesto sauce on the crust and sprinkled an Italian mix of cheeses over it. Next I topped it with mushrooms, turkey pepperoni, and onions. I turned one burner down to low and the other to medium. I put the pizza on the side on low. I grilled the pizza for about 10-12 minutes. It came out great. The crust was crisp and moist but not soggy at all. The slots in the BBQ pizza pan are why it turn out perfectly.









Pepper/Vegetable Grill Cooker

Posted in Grilling Products, Grilling Tips, Recipes with tags , , , on May 7, 2012 by Tracy

While in Brownwood, Texas I picked up a grill vegetable cooker at Bob’s Fuels. I finally got to try it out. I absolutely love it. I put red peppers, onions, and a sweet potato on it for my first use. I sprayed the cooker with olive oil and put the veggies on. Next I sprayed them with olive oil and sprinkled John Henry’s Mohave Garlic Pepper seasoning on the them. I put them on the my preheated grill. I left it on high for about 5 minutes before turning it down to medium. The cooker roasted the peppers beautifully. The onion and sweet potato turned out awesome also. I will use this vegetable cooker every grill out. It works so much better that direct and foil cooking on the grill. Check out Bob’s Fuels and buy one of these cookers.