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Fish on The Grill Top (Part 2)

Fish on The Grill Top (Part 2) ~Chef Perry Perkins~ Foil Wrapping While really more like steaming or poaching, than grilling, foil wraps ( or, as we used to call them in Troop 651, "hobo packs") certainly have a place in the outdoor chef's bag of tricks. Foil wrapping is great for combining the flavors of fruits, vegetables, fresh herbs, [...]

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Fish on The Grill Top (Part 1)

Fish on The Grill Top (Part 1) ~Chef Perry Perkins~ A lot of folks these days are looking for healthier grilling options without sacrificing great flavor. When my readers contact me asking about great-tasting, guilt-free grilling, I always point them to one of my favorite food groups: fish and seafood. It's hard to beat a succulent, tender bite of [...]

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Oysters on The Grill

Oysters on The Grill ~Chef Perry Perkins~ For generations before the pioneer settlers arrived, Chinook Indians gathered oysters around what it now Willapa Bay and camped in the area that is now Oysterville, Washington. Oysters were typically set in the hot coals of the fire until the shell popped open, then the oyster meat would be removed [...]

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Grilling on the Go

Grilling on the Go ~Chef Perry Perkins~ Okay, so roasting a whole pig or lamb is pretty awesome, especially when using La Caja China makes it so easy to do, but sometimes you just want to throw something on the grill, right? So what do you do when you just want to “throw something on” for 80-100 hungry [...]

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Elote (Mexican Grilled Corn)

Elote (Mexican Grilled Corn) ~Chef Perry Perkins~ Elote (sweet corn on the cob) is a wildly popular street food in Mexico, and is just as frequently serves at the home dinner table. Grilled in husk), elote is often served on a stick, especially by street vendors or in stands, but just as often provides it's own handle [...]

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Tri-Tip Barbecue Worksheet

Latin Touch Tri-Tip Worksheet                   Date:                                                                                       [...]

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Garlic Ginger Chicken Thighs

Garlic-Ginger Chicken Thighs~Chef Perry Perkins~Active Time: 15 min. Total Time: 25 min. 2 chicken thighs, w/ skin & bone 1/2 lg. sweet onion 2 garlic cloves 1-inch ginger root 2 tbsp. low sodium soy sauce 1/2 orange 1/4 tsp. black pepper vegetable oilPrepSkin [...]

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Sake Soy - Manila Clams

Sake Soy Manila Clams~Chef Perry Perkins~Manila clams, also known as Japanese littleneck, steamers, Filipino Venus, Japanese cockle, and Japanese carpet shells, are found from British Columbia to Northern California, but that's not their original habitat. Manila clams were introduced by mistake in Washington state waters in the late 1920s, hitching a ride in barrels of oyster seed from Japan.Sustainably—farmed in [...]

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​Why I Love the A-Maze-N Smokers

With over a thousand 5-Star reviews on Amazon, it's not hard to understand why the smokers from A-Maze-N Products have become the go-to item for creating and adding great smoky flavor for home pit-masters everywhere. Light weight, durable and portable, they produce great quality smoke for cold and hot smoking.These little pellet burners will produce 4-5 hours of smoke at temps [...]

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Direct & Indirect Grilling Part Two

In our last post we talked about the importance of directly grilling, this time, let's talk about an equally important technique for delicious, juicy grilled meat...”Indirect Grilling.”INDIRECT GRILLINGIndirect grilling is when we cooking adjacent, instead of directly over, the heat source(s).Food is placed in an area heated by the flame (you're still cooking), but not directly in contact with it.Traditional barbecue (slow-smoked meat) is [...]

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