Editor’s note:  This is part 2 of a 2-part series.

Did you get to read the first part of this series? If not, read it here.  We’re SO excited about summer and for so many reasons. One of course is FOOD and outdoor cooking. So much great information shared with me by our friends at the University of Tennessee Extension Service.  They are THE experts on family and consumer sciences, along with agriculture, and that expertise includes anything involving foods.  Take a peek at part 1 in this Unconditionally Her series and learn more about food safety and how to choose a grill, as well as the basics of grilling.  In part 2 we are going to take it a step further and learn more about grill prep and grill safety – and of course there will be a few more great recipes to share.  What summer would be complete without all kinds of great outdoor recipes?  Let’s get grilling!


Charcoal Grill Safety Tips


Preparing the Grill

Before you begin cooking, you need to prepare your grill. (The following steps are recommended for charcoal grills. Read your owner’s manual if you are using a gas grill.)


Finishing Touches


Charcoal Grill Cleaning Tips




Grilled White Fish

2 pounds fish fillets, skin and bones removed*

Vegetable cooking spray

½ cup vegetable oil

2 tablespoons lemon juice

1 tablespoon parsley**

Salt and black pepper (optional)


  1. Coat pieces of heavy-duty aluminum foil with vegetable cooking spray or vegetable oil.
  2. Combine vegetable oil and lemon juice. Brush mixture over fillets. Sprinkle with parsley. Add salt and pepper if desired. Close foil around fish, sealing tightly.
  3. Place packets on grill rack and grill, covered with grill lid, over hot coals 10 to 15 minutes or until fish flakes easily when tested with a fork. *Buy about ½ pound per person of any variety. **Add other spice or herb mixtures, such as dill or lemon-pepper for more flavor. Or, top with salsa for spicy flavor.


Mighty Burgers

1 pound ground beef

1 egg or egg substitute

½ tablespoon diced parsley

½ cup cracker or bread crumbs

½ cup milk

1 teaspoon dry mustard

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1 tablespoon chopped onion (optional)


  1. Mix ingredients together in a large bowl.
  2. Shape into six patties spread to 1/2-inch thickness.
  3. Grill over medium-hot coals, until the center of the meat reaches 160 F.


Grilled Vegetable Medley


2 zucchini, sliced

2 summer squash, sliced

2 potatoes, sliced

¼ cup butter or margarine, melted

1 teaspoon paprika

½ teaspoon salt (optional)

1 onion, sliced (optional)


  1. Wash vegetables in clean water. Use a vegetable brush to remove soil from vegetables with tough skins such as potatoes.
  2. Combine melted butter or margarine with paprika and salt.
  3. Place vegetables on a sheet of heavy-duty aluminum foil, bringing up edges of foil. Pour butter or margarine mixture over vegetables. Close foil around vegetables, sealing tightly.
  4. Place vegetables on grill rack and grill, covered with grill lid, over medium-hot coals for 15 to 20 minutes.
  5. Another idea: Brush quartered red potatoes with olive oil. Sprinkle with seasonings. Grill wrapped in aluminum foil over medium coals for 20 to 30 minutes


Thank you to the University of Tennessee Extension Service for permission to use information from their “Grilling it Safely” publication.  We are grateful!


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