Next time you're grilling... and I hope this Labor Day isn't your last till next summer... try something different. Instead of marinating or seasoning your meat on the outside, get the flavor going from the inside out.

A good barbecue usually has some sort of shish-kebab on the grilling menu. Some shrimp on a skewer. Maybe some veggies. It's easier to cook the small stuff on a grate and easier to eat while walking around.

Callisons Seasoned Skewers takes the skewer one step further, from cooking and eating utensil to flavor provider. Their wooden skewers are infused with 100% natural fresh flavors and essential oils that your food absorbs while cooking. Easier and less messy than marinading, you just soak the sticks in water, beer or wine, impale your meat or veggies, let sit for about 15 mins, and throw it on the fire. The flavors soak into the food from the inside, where they don't drip or burn off.

The skewers come ten to a pack in six flavors that'll add spark to any recipe: Garlic Herb, Citrus Rosemary, Thai Coconut Lime, Honey Bourbon, Mexican Fiesta, and Indian Mango Curry. Any unused sticks will last for months in the fridge. And for those watching their diet, they have no fat, no carbs and no sodium.

I'm smelling something new cooking at the first tailgate of the football season. And to get you started, here's a recipe for some killer Thai Shrimp and Pineapple Skewers. (You can find more recipes at www.seasonedskewers.com)

Thai Shrimp & Pineapple Skewers
4 Thai Coconut Lime Callisons Seasoned Skewers
1/2 cup beer
1 lb very large shrimp (about 16 per pound), peeled and deveined
12 chunks (1 1/2-inch pieces) fresh pineapple
Salt and pepper to taste

Soak skewers in beer for 10 to 15 minutes.

Thread onto each skewer in the following order: shrimp-pineapple, using 1 piece of each. Repeat 2 more times and then add 1 more shrimp to secure the pineapple. Let sit for 10 to 20 minutes in refrigerator. ...More

Fresh fruit is great in the summer. And there's not much in the way of skills required for preparation. Which, for a lot of guys, is good.

But there are some easy things you can do with fruit that you may not have thought of. Or heard of. Things that can enhance the flavor, but may seem ridiculous. Until you try it. Things that also up the Impression Factor when she comes over for dinner. (Which is what you're shooting for.)







1. Salt on Watermelon
Ok, I'm starting really small here, but stay with me. A few years ago I was on a trip to South Carolina and everyone at a barbecue I was invited to was putting salt on their watermelon. Which, I thought, was disgusting. Until I tried it.

Salt is a natural flavor enhancer, which is why it's called for in almost every recipe. And although it sounds counterintuitive, it actually enhances the sweetness of watermelon. A lot. And you only need a very small amount to make a big difference. Everyone I've ever suggested this to looked at me like I just told them Britney Spears was a model parent, but then said they doubted they'd go back to eating unsalted watermelon ever again. ...More

Who doesn't love an extreme sandwich? To me, that's one piled high with a ton of meat and toppings. To these guys it means turning lunch meat into works of art. Gives new meaning to the term "playing with your food"


Extreme Sandwich pics

Once again, from our friend Rocky Fino's book Will Cook For Sex, we have a great dish that's quick and easy to make, and is light enough for these hot summer nights.

His Seahawk Pasta uses salmon, giving it a unique flavor and the Omega-3s you need. And, this is just a personal observation, but most women I've been out with order salmon off the menu more than any other fish. So I'm betting she'll love this, too. And once the water's boiling it's only a few minutes until you're eating.

Seahawk Pasta

You'll Need:
1 large Avocado
6 oz. Farfalle (bowtie shaped pasta)
1 1/2 cups vegetable broth
1 Shallot
3/4 – 1 lb. Salmon fillet ...More