Red Pill Dispenser

Rotisserie Onions Ingredients 1 or more medium (8 ounce) onions, about the size of your fist. Root and stem end trimmed but skin left on. 1/2 teaspoon kosher salt Instructions 1 Skewer the onion through the root end; if you have an extra spit fork, use it to secure the onion to the spit. Then spit and secure the main course. 2 Be sure to test that your food freely fits and spins on the rotisserie. It is crucial to test this out before you preheat the grill. 3 Set the grill up for indirect high heat (450° to 550°F) with the drip pan in the middle of the grill. 4 Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the main course. Close the lid and cook until the onion is blackened on the outside and tender all the way through, about 1 hour. 5 Remove the onion from the rotisserie spit. Be careful - the spit and forks are blazing hot. Cut the blackened skin away from the onion and discard. Dice the cooked onion, sprinkle with salt, and

Pulled pork... An American classic, the meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce and topped with slaw on a hamburger bun. Get the recipe...

Pork ribs are not hard to master and getting them cooked perfectly is something that anyone can do. They happen to be my absolute favorite thing to cook on the Weber Smokey Mountain Smoker. Over the past few years I have learned a few tips and tricks that have helped me to turn out great smoked ribs almost every time that I would like to share. Cooking time: 4 to 5 hours (At 275 degrees) Ingredients: Pork ribs (Spare Ribs or Baby Backs) All-Purpose Rub Apple Cider Vinegar Mopping Sauce 1/2 cup Dijon Mustard 1/2 cup Honey 1/2 cup Sriracha Directions: The Prep In a small bowl mix the rub ingredients . In another small bowl mix the mopping sauce ingredients together thoroughly. Wash the ribs and blot dry. Remove the thin papery skin on the back of each rack of ribs . (Pull it off in a sheet with your fingers, using a paper towel to gain a secure grip.) Season the ribs evenly with the rub. Cover and refrigerate overnight. The Cook Set up your smoker to cook using t

Line a terracotta pot with foil, add charcoal and voila... backyard tabletop S’mores ! Directions: Roast one large Marshmallow slowly over a fire. Place half a Hershey's Milk Chocolate Bar on a Honey Maid Graham Cracker and then put the roasted marshmallow in the middle. Top with the other graham half.

Grilling PB & J is the way to go! A big glass of cold milk is mandatory! Ingredients: Extra Crunchy Peanut Butter Strawberry Jam 2 slices bread Directions: Preheat the grill to about medium (about 350°F to 400°F). Spread peanut butter and jam on bread. Press together to form sandwich. When the grill is ready place the sandwich directly over the heat and cook for about 1 to 2 minutes per side or until browned. Recipe adapted from JIF

You can bake outdoors as effectively as baking in a traditional oven. It just takes a little practice. Who knew? From Weber Nation : It’s time to take your baking skills to another level. You can make cookies on the grill? Absolutely ! This is one of my favorite desserts to make. Not only are chocolate chip cookies a classic, they are easy to grill. This gives me the chance to bring the cozy feeling of milk and cookies outside on a cool summer night.  Prepare your favorite cookie dough and then follow my tips below for taking it to the grill!   1. You are going to be cooking over indirect medium heat, so preheat your grill for 10-15 min then turn it down to 350 degrees. 2. Place your cookies on a cookie sheet.  3. Once your grill is back at 350 degrees, put your cookie sheet in the center of the grill, over indirect heat. 4. Close the lid and set your timer for about 12-15 minutes, depending on how crispy you like your cookies. Side note: even though the cookies are starting to

Sweet and very savory, this irresistible recipe features sausage nestled in strips of bacon covered with All-Purpose Rub . Ingredients 10 Sausages Bacon slices (one slice per sausage) All-Purpose Rub Directions: Wrap each sausage in a strip of bacon. Place the sausage on the bacon at one end. Roll the bacon and sausage around and around until the bacon covers the sausage. Season each sausage evenly with the rub. Cover and refrigerate for 2 to 4 hours. Preheat grill to medium-high (about 400°F to 450°F) using a two-zone fire . You can add wood chunks or chips to the coals after the grill is heated. When grill is ready place the sausages over indirect heat and grill. Rotate the sausages every 10 minutes. The whole process should take 30 to 40 minutes. The internal temperature of the sausage should be about 165 degrees when ready. Usually if they are firm, they are done. Let rest for 5 to 10 minutes. Serve on a good sandwich roll.

This simple recipe produces chicken that is extremely juicy with crispy skin. Absolutely delicious! Ingredients: 1 cup olive oil 1/2 cup lemon juice 2 tablespoons minced garlic 1 tablespoon lemon zest 1 tablespoon chopped rosemary 1 tablespoon chopped thyme 1 tablespoon chopped parsley Pinch crushed red pepper 2 Cornish game hens, about 1 1/4 pounds each 1 teaspoon salt 1/2 teaspoon fresh ground white pepper Directions: In a small mixing bowl, combine the olive oil, lemon juice, garlic, lemon zest, rosemary, thyme, parsley, and crushed red pepper. Mix to combine and set aside. Spatchcock the Chicken Place the hens on a cutting board. With a boning knife, cut along the backbone and remove. Place the hens breast-side down and using the heel of your hand, push down to break the breastbone and flatten. Tuck the wing tips behind the joint of the wing that meets the breast. Place in a 9 by 13-inch, non-reactive baking dish and add the marinade. Refrigerate for at least

Something that you never thought of from Better Homes & Gardens . Grilled Doughnuts Ingredients: 8 glazed doughnuts Nonstick cooking spray 1 recipe Mint Julep Dip 1 recipe Strawberry Basil Dip Directions: Heat charcoal or gas grill to medium-low. Coat doughnuts with cooking spray. Grill doughnuts, covered, until lightly browned, 30 seconds to 1 minute per side. Watch closely to avoid burning. Serve grilled doughnuts with Mint Julep Dip and Strawberry Basil Dip. Strawberry Basil Dip Ingredients: 6 ounces fresh strawberries, hulled (about 1 1/4 cups) 4 ounces cream cheese, softened (1/4 cup) 3 tablespoons honey 1 tablespoon packed fresh basil leaves Directions: In a blender or small food processor combine strawberries, cream cheese, and honey. Cover; blend or process until smooth, stopping to scrape down sides as necessary. Add basil; pulse until just chopped. Serve immediately. Mint Julep Dip Ingredients: 6 tablespoons sugar 1 tablespoon packed fresh mint

Making perfect crispy bacon on the grill is really easy and takes almost no effort. Follow these instructions and you’ll have perfect crispy bacon every time. Ingredients: Bacon (Any kind and as much as you need) Directions: Preheat the grill to about medium-high (about 400°F to 450°F). Lay out the bacon on a baking tray. Make sure that the pieces aren't overlapping. When grill is ready place the baking tray on the grill over direct heat and close the lid. Cook for 15 minutes or until crispy. Remove from the grill and serve.

Nine easy homemade spice blends to flavor your food. Cajun Spice Blend 2 Tbsp cumin 2 Tbsp coriander 2 Tbsp paprika 1 ½ tsp salt 1 ½ tsp black pepper Cayenne pepper to taste (you can go as high as you want here—the more you add, the hotter it will be) 1 Tbsp dried oregano This spice blend is great on grilled chicken, tofu, or even salads. Greek Spice Blend 1 Tbsp garlic powder 1 Tbsp dried basil 1 Tbsp dried oregano 1 ½ tsp salt 1 ½ tsp pepper 1 ½ tsp dried parsley 1 ½ tsp dried rosemary 1 ½ tsp dried thyme 3/4 tsp ground nutmeg Use this on Greek salads, when roasting vegetables with olive oil, or in hummus. Pumpkin Pie Spice Blend 1/4 cup ground cinnamon 2 tsp ground ginger 2 tsp nutmeg 2 tsp all spice 1 tsp ground cloves Some fun uses for this blend are: in oatmeal, on yogurt, or even on a peanut butter sandwich with sliced bananas. Lemon Pepper Zest from 3 lemons 2 Tbsp plus 2 tsp black pepper 2 Tbsp salt This is great on chicken, on salads, o

The next-level ice cream sandwich! If you don't already spend your summer trying to indulge in as many ice cream sandwiches as possible, it's time to start. They're so much more satisfying than a cone or, worse, a bowl (lame!)—especially when sandwiched in a donut. This is a next-level ice cream sandwich: The pillowy, fried donut halves are the perfect complement to a creamy scoop. Any flavor of donut and ice cream works, as does any sweet condiment or sauce you prefer; we played with strawberry preserves (above), dulce de leche (caramel works, too), and Nutella to come up with these stellar combos. Dulce de leche and coconut were meant to be together. Hazelnut-mocha happiness. The coffee ice cream cuts some of the sweetness. Read more...

Image credit Manteresting There is no easier and better way to utilize bacon on the grill. Ingredients: Hot dogs (All beef) Bacon slices (one slice per hot dog) Directions: Preheat the grill to about medium-high (about 400°F to 450°F). Wrap each hot dog in a strip of bacon. Place the hot dog on the bacon at one end. Roll the bacon and hot dog around and around until the bacon covers the whole hot dog. When grill is ready place the hot dogs over indirect heat and grill. Rotate the dogs every 4 to 5 minutes. The whole process should take about 20 minutes. Serve on a good hot dog roll with coleslaw, cheese, mustard, onions, relish or whatever other condiments you enjoy.

This is an amazingly easy recipe and ever so savory! Ingredients: 4 Japanese eggplants sliced lengthwise Extra Virgin Olive Oil Salt Pepper Garlic Powder Directions: Rinse and dry the eggplants. Slice them into 1/2 inch thick pieces. Combine eggplant slices, extra virgin olive oil, salt, pepper and garlic powder in a large shallow baking dish and mix well. Let sit at room temperature for at least 1 hour before grilling. Heat the grill to about medium-high (about 400°F to 450°F). When the grill is ready, place the eggplant slices directly over the coals and grill until golden-brown grill marks form. About 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second side, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard. Serve warm or at room temperature.

Country-style pork ribs, which come in both boneless and bone-in varieties, are meaty enough to cook like pork chops with a few minutes on a hot grill. Ingredients: 3 1/2 pounds country-style pork ribs Extra Virgin Olive Oil Salt Pepper Garlic Powder Directions: Season the Country-style pork ribs with extra virgin olive oil, salt, pepper and garlic powder. Let the ribs sit at room temperature for 1 hour before grilling. Heat the grill to medium (about 350°F to 450°F). Place the ribs on the grill with the larger, flatter side down, cover the grill, and cook until the pork is browned on the bottom, about 5 to 7 minutes. Flip, cover, and cook until they are browned on the other side, about 5 to 7 minutes more. Rotate the ribs so that they are resting on a thinner side (you may need to prop them up against one another), cover, and cook until browned, about 4 to 6 minutes. Flip to the other thinner side, cover, and cook until browned or an instant-read thermometer inserted

Boneless beef chuck short ribs may be the best inexpensive cut of steak for the grill. Ingredients: Boneless beef chuck short ribs from Costco (about 3/4 of an inch thick) Extra Virgin Olive Oil Salt Pepper Garlic Powder Directions: Preheat the grill. Season short ribs with extra virgin olive oil, salt, pepper and garlic powder. Sear ribs on first side on medium high for 3 minutes each side turning at 1.5 minutes for cross hash marks. Sear ribs on second side on medium high for 2 minutes each side turning at 1 minute for cross hash marks. Ribs are done when a thermometer inserted into thickest part of steak reads 125°F. Let rest for 10 minutes before serving.

Bobby Flay , TV chef and grill master, shares his recipe for the perfect burger. Total Time: 20 min Prep: 10 min Cook: 10 min Yield: 4 servings Level: Easy Ingredients: 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean) Sea salt and freshly ground black pepper 1 1/2 tablespoons olive oil 4 slices cheese (optional) 4 hamburger buns, split; toasted, if desired Directions: Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and

A really delicious sandwich and incredibly easy to make. Total Time: 18 min Prep: 10 min Grill: 8 min Yield: 4 servings Level: Easy Ingredients: 1/4 cup extra-virgin olive oil 1 tablespoon balsamic vinegar 2 teaspoons minced fresh oregano, or 1 teaspoon dried 1 teaspoon minced fresh garlic 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 (1/2-inch thick) slices ciabatta or other rustic Italian white bread 4-ounces thinly sliced mozzarella cheese 4-ounces thinly sliced prosciutto 6-ounces jarred sun dried tomatoes Directions: Whisk the olive oil, vinegar, oregano, garlic, salt, and pepper together in a small bowl to blend. Arrange the slices of bread on a flat work surface, and using a brush, spread the vinaigrette evenly over one side of each slice. Divide the mozzarella equally among the bread slices. Top 4 of the bread slices with the prosciutto and sun dried tomatoes, and then place the remaining 4 slices of bread on the top, vinaigrette-sid

There's nothing quite like the dark, juicy meat of a chicken leg or thigh. The extra fat found in these parts keep the meat moist, making it a forgiving cut to throw on a grill. Directions: Season chicken pieces with oil and All-Purpose Rub Preheat grill to medium (About 50 charcoal briquettes) using a two-zone fire . You can add wood chunks or chips to the coals after the grill is heated. When the grill is ready place the chicken pieces directly over the coals skin side down. After 5-8 minutes move the chicken to the coal-free side of the grill and cook for 15-20 minutes with the lid closed. The internal temperature of the chicken should be about 180 degrees when ready. If still not done after 20 minutes place the pieces that still need the skin crisp over direct heat and cook all pieces for an extra 5 minutes. Let rest for 5 to 10 minutes.

Costco pizzas are excellent for this. I haven't tried this with a frozen pizza yet but imagine the only difference may be a slightly longer cook time. Directions: Place a pizza stone on the grill and preheat it to about 350 degrees (direct medium). When the grill reaches the desired temperature, place the pizza on the pizza stone and cook for 8 to 10 minutes. Eat and enjoy!