Greetings one and all

While Joe’s away, Cablecare Gal has all well in hand. Petal has taken the opportunity to join the ladies from Burrfoot Cove in a pie baking contest, part of the annual 4th of July celebrations. Be sure to join the fun! The 4th of July picnic will be held in Burrfoot Cove and the after party will be at the Honey den. Coords for the picnic: Burrfoot cove in Yellow 208.63S 1700.74E 0.20a 128. Time: all day. Party starts at 9 pm VRT on the 4th of July.


Looking for some awesome new ways to barbecue this summer? I've got the recipes for you. I want to hear from you. What is your favorite meat, or chicken or fish to BBQ? Now is the Season. So let's put a Shrimp on the grill and sizzle away. Do you know you can grill pineapple? Peaches? You sure can. Slice the peaches in half and grill face down with some cinnamon nutmeg. Slice the pineapple in slices and grill face down. Serve with some vanilla ice cream and some pound cake or angel food cake.

These unique grilling ideas are delicious and reveal the secrets of great grilling. Kick it up a notch (or two) with sensational sides, entrees and desserts on the grill. Get creative and have fun! That's what a summertime barbecue is all about.

The Recipes

Cablecar Gal


Barbecue Tips


Getting your grill ready

Most barbecue manufacturers recommend that your BBQ be cleaned thoroughly at least once a year. This is on top of your usual cleaning after every use.

  • Remove the grates and wash with hot soapy water.
  • Wipe down the connections, lines and lid (inside and out) with hot soapy water.
  • Remove old or dirty lava rocks and replace with new ones.
  • Check the burner. If it looks good visually, light the BBQ and make sure it is supplying an even flame. If not, then replace it. Most burners only last about 2 seasons, depending on how often you use your BBQ.
  • While the grates and lava rocks are out, clean up any grease or ash that may have accumulated on the bottom of the barbecue.
  • Clean the venturi tubes that supply gas to the burner. Bugs, dirt and grease can clog them over the winter and prevent full gas supply from coming through. Check your owner's manual for the recommended cleaning technique for your grill.
  • Check your cleaning brush, BBQ mitts and utensils. If any are worn or dirty, replace with new tools.
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Grilled Salmon

short ribs

Salmon Season! Salmon is a good thing; it is good for your heart, and helps to maintain a healthy diet. This virtual chef goes on the wild side of Salmon. It has to be wild and not farm raised. You can tell the difference. Here's a quick and easy way to grill salmon: salmon on a cedar plank. The planks can be purchased at Whole Foods, Trader Joes or your local market as well.


  • Salmon steaks
  • 1/2 cup maple syrup
  • 1/2 cup teriyaki sauce
  • 1 tbsp grainy mustard
  • Dill and rosemary
  • Salt and pepper to taste


  • Prep work: Soak your planks in water over night.
  • Make a paste of the maple syrup, teriyaki sauce and and mustard.
  • Brush the sauce on the salmon and put the dill and rosemary on the steaks.
  • Place the plank that you have soaked over night directly on the grill. Place the salmon on the plank.
  • Cover the grill. When the salmon steak can break apart easily with a fork, remove from the grill.

Notes: salmon steaks should have a skin on the bottom. If the fish has a clear eye then it is fresh, if it does not then do not purchase it.

Serving suggestion: red potatoes and a tossed green salad.

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Fresh Corn with Lemon-Basil Parmesan Butter

barbecued corn

Here is a delight to go with the salmon steaks


  • Fresh corn cobs, shucked and washed
  • 4 tbsp melted butter
  • Handful of fresh basil leaves, chopped
  • 1/2 tsp lemon zest
  • 1/4 cup grated parmesan cheese


  • Place the washed corn cobs on the grill.
  • Sprinkle with the butter, lemon zest and basil.
  • When the corn has some grill marks on it, and the seasoning is starting to melt and cramelize, it is done. Alternatively, you can stick a fork in it and when it gives back it is done.
  • Sprinkle with the parmesan and serve.
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To go with all those barbecue favorites, here is a splendid Italian dessert. By the way, does anyone know what a plumcot is?


  • 1 package (10.75 ounces) frozen pound cake, thawed and cut into 9 slices
  • 3/4 cup strong-brewed coffee (room temperature)
  • 1 cup sugar
  • 1/2 cup chocolate-flavored syrup
  • 1 package (8 ounces) mascarpone cheese or cream cheese, softened
  • 2 cups whipping (heavy) cream
  • 2 bars (1.4 ounces each) chocolate-covered toffee candy, chopped


  1. Arrange cake slices in bottom of rectangular baking dish, 11x7x1 1/2 inches, cutting cake slices if necessary to cover bottom of dish. Drizzle coffee over cake.
  2. Beat sugar, chocolate syrup and mascarpone cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream. Beat on medium speed until light and fluffy. Spread over cake. Sprinkle with candy.
  3. Cover and refrigerate at least 1 hour but no longer than 24 hours to set dessert and blend flavors.
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Big Daddys Carolina Style Barbecue Sauce

This is "Carolina style barbecue sauce." This means that it is vinegar and mustard based, as opposed to the ketchup and molasses based sauces of the mid and southwest. The combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or chicken. Preparation time: 10 minutes; cooing time: 20 minutes. Makes 2 1/4 cups.


  • 1 cup prepared yellow mustard
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 3/4 cup cider vinegar
  • 1/4 cup water
  • 2 tablespoons chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon soy sauce
  • 2 tablespoons butter
  • 1 tablespoon liquid smoke (hickory flavoring)


Mix all ingredients except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes.

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Joe and Petal are looking for new recipes. Do you have a recipe you would like to share with our readers? Just mail your recipe to the Yellow Gazette, care of Joe. If you have a nice picture of the finished recipe, send us that too. And thanks to Cablecar Gal for her great recipes over these past two issues.