Grilling - "It's Only Food" Blog at Allrecipes.com

"It's Only Food"

 
May 29, 2012 6:14 am 
Updated: Jun. 19, 2012 9:30 am
Dear graduating class of 2012: As you set forth upon the world in your enthusiasm to make it a better place, I would like you to remember a few things: -Every generation before you said they were going to change the world, not everyone did. -Forget everything you learned in school about you… MORE
 
 
Apr. 29, 2012 8:01 am 
Updated: May 7, 2012 4:48 am
What would it be?  If you could own and manage a restaurant, what kind would it be.  I have always dreamed of owning a small diner, open for breakfast and lunch.  We would serve all the standard diner fare, but kicked up a bit; instead of the normal mushroom burger, it would be a portabella… MORE
 
 
Mar. 20, 2012 5:32 pm 
Updated: Mar. 24, 2012 5:29 am
Spring is trying to make a premature appearance here in Minnesota and beside the long-awaited thaw and the resurrection of baseball, golfing, garage sales and fishing, we dream of the day the men can pull the Weber’s out of the garage and anoint them with slabs of animal flesh to grill upon… MORE
 
 
Sep. 20, 2011 2:48 pm 
Updated: Jan. 31, 2012 4:28 am
Dawn is an hour or two away as you unlock the doors and turn on the lights.  As you make your way across the dining room to start a pot of coffee, you notice that the table cloths are crooked on some of the tables and there are cracker crumbs on the floor, not really obvious, but still enough… MORE
 
 
Jul. 31, 2011 10:41 am 
Updated: Feb. 24, 2012 2:49 pm
Here we go again with another lively debate.  We have deliberated over the use of ketchup or mustard on a hot dog, and discussed the pros and cons of piaaz toppings.  Now we are going to rangle over which is better for cooking outside-gas (propane) or . Gas is easier if you want to just flip… MORE
 
 
Jul. 6, 2011 9:52 am 
Updated: Aug. 31, 2011 6:38 am
Once again the debate is heating up with the summer temperature.  What do you put on your hot dog?  Mustard or ketchup?  Also, what else is your favorite topping for the frankfurter, weiner, dog, red hot, sausage, brat, keilbasa, or coney?  Sauerkraut, onions, pickles, tomatoes, peppers,… MORE
 
 
Jun. 26, 2011 8:54 am 
Updated: Jul. 3, 2011 7:53 pm
I just saw a promo for Extreme Chef-where contestants make a dinner on a car engine during a hurricane or an omelet in the middle of a bullfight-mindless entertainment like that.  Instead of educating and informing, the "Food" Network has resorted to one more  mindless competition, … MORE
 
 
May 27, 2011 10:34 am 
Updated: Jun. 11, 2011 8:52 am
As a father and son of a father, there is nothing better than a lawn chair, a cold beverage and a grill full of hot coals.  Dad’s love to cook meat outside; it must be a primordial instinct left over from when we lived in caves and chased wooly mammoths.  Nothing beats a good grilled piece of… MORE
 
 
May 10, 2011 4:21 am 
Updated: May 18, 2011 11:27 am
Hello fellow chefs, I would like to see what all of you would call your easiest, quickest dish that can be made.  I am not talking about toast either.  And since there are those out there who can screw up a grilled cheese, add a bit on how it is prepared and why it is so… MORE
 
 
Apr. 24, 2011 12:21 pm 
Updated: Apr. 26, 2011 3:52 pm
As the snow and freezing temperatures subside, we yearn for baseball, fishing and going to the cabin as we enjoy the one week of spring before the humid summer hits. For me it is lighting the charcoal and cooking up a meal on the glowing coals. This idea also resonates with my neighbors as… MORE
 
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chefjohn

Home Town
Leavenworth, Kansas, USA
Living In
Coon Rapids, Minnesota, USA

Member Since
Oct. 2009

Cooking Level
Professional

Cooking Interests
Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Vegetarian, Kids, Quick & Easy, Gourmet

Hobbies
Gardening, Hiking/Camping, Walking, Fishing, Reading Books, Music

Links
 
 
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About Me
I have been a professional restaurant person for 30+ years. I started out as a dishwasher and worked my way up the ladder. No schooling except for hands on experience in locations around the USA. I am now starting my own business as a consultant and food writer.
My favorite things to cook
Everything-except baking and desserts
My favorite family cooking traditions
Gravy, my side of the family is mostly French , so we love the sauces and gravies.
My cooking triumphs
Starting my own public access cooking show-"It's Only Food". Did 33 shows in 3 years as the chef and producer. It certainly opened up a lot of doors and paved the way for changing the way I look at food.
My cooking tragedies
Missing my family growing up and working 80 hour weeks, but I can say that it paid off. No regrets.
 
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