Have a little Champagne with your BBQ

Champagne Buying Guide

Deciphering labels

• Brut: The most common style of Champagne and sparkling wines, and also the driest, although some with terms such as "Extra Brut" can be even drier.

• Extra Dry: In the twisted lexicon of wine terms, these words, on a Champagne label, actually mean the wine is slightly sweeter than Brut. Go figure.

• Demi-sec, Doux: Sweeter styles of Champagne.

• Prosecco, Spumante, Asti Spumante: Italian sparklers; the spumantes are usually sweeter in style.

• Blanc de Blancs: A sparkler made exclusively from white grapes, usually chardonnay. Usually lighter in body. 

• Blanc de Noirs: Made from red-wine grapes such as pinot noir and pinot meunier, though the skins are removed quickly so the wine remains white. Tend to be richer and more full-bodied.

BBQ - Vegetable Packets

With today's health consciousness I decided to put something meatless out here that all could enjoy.

Delicate vegetables work very well in foil packets, the foil protects the veggies, and it holds in all the flavor.

Chop all of your vegetables into similar sizes, 1-inch pieces or larger work best.

Put your vegetables in a bowl, add your desired seasonings, such as salt, pepper, garlic, ginger, olive oil, seasoned salt or red pepper flakes. Toss the veggies so that they are evenly coated in seasonings and oil.  Then Lay out a medium - to large-sized sheet of aluminum foil and lightly coat with cooking spray.

Place the vegetables with the most moisture on the bottom so they steam as they cook.  Fold the edges of the foil up and crimp them all the way around so you have a sealed pouch that will not leak liquids or steam.

The packets should have some room inside for heat expansion when on the grill.

Hard vegetables do need to be precooked before adding them to the packets.  Delicate vegetables are perfect as is.

Grill vegetables over indirect or medium direct heat.

Even though the packets are easier to grill than vegetables straight on the grill, you still have to pay attention, move the packets with a large spatula or tongs, don't pierce the foil.

Once done, the packets will be very hot, as will the sauce inside.  Let the packets stand for 5 to15 minutes after grilling to cool off a little.
ENJOY!

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STEAK MARINADE

• 1 tablespoon olive oil
• 1 garlic glove , minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar or 1 tablespoon white vinegar
• 1 teaspoon yellow mustard
• 1 tablespoon soy sauce
• 1/2 teaspoon pepper 
• Mix all the ingredients together and place steaks into freezer bags with marinade.  Marinade in the refrigerator preferably overnight.
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