This delicious bbq recipe is courtesy of the margaritaville man himself, Jimmy Buffett. This yummy little recipe cooks up enough salmon for 8-10 people, and is great to serve at any barbecue event.

Ingredients :

• 1 whole salmon
  
• 1 1/2 cups white wine
  


• 2 medium brown onions
  


• 1/2 cup chopped fresh parsley
  


• 1/2 cup butter
  


• Lawry's Seasoned Salt
  


• 2 lemons

Directions
1. Chop the onions fine and sauté in butter until brown, about five minutes.
2. Add the wine, sauté five more minutes.
3. Next add the parsley and Lawry’s, go another minute.
4. Next then squeeze in the juice from both lemons, and let go another minute.
5. Lay the salmon on a piece of tin foil and pour the entire mixture into the cavity of the fish.
6. Double wrap the entire salmon in foil and place on a medium grill for 12 minutes per side (15 if you like it a little more done)
7. A Murphy -Goode fume blanc, Grgich Hills chardonnay or Hahn merlot is highly suggested.
8. Enjoy!

Nutrional Facts:
Calories 571
Calories from Fat 326 (57% Daily Vaule)
Total Fat 36.2g (55% DV)
Saturated Fat 12.3g (61% DV)
Monounsaturated Fat 11.8g
Polyunsaturated Fat 9.4g
Trans Fat 0.0g
Cholesterol 164mg (54% DV)
Sodium 221mg (9% DV)
Potassium 955mg (27% DV)
Total Carbohydrate 7.1g (2% DV)
Dietary Fiber 1.8g (7% DV)
Sugars 1.6g
Protein 46.0g (91% DV)

Looking for a great way to eliminate meat from your BBQ for dieting or personal preference? Are you looking for an easy way to introduce tofu to the family? Try incorporating it into an already familiar barbecue favorite. This recipe recreates traditional kabobs, substituting tofu for the meat and adding plenty of late summer's bountiful vegetables. Add some baked beans, corn on the cob or a green salad for a delicious meatless barbeque. It's ideal to plan your meal ahead, and to ensure the best flavorful result, marinating the tofu overnight for at least 12 hours is recommended.

Ingredients:

• 1/2 cup coarse brown mustard
• 1/4 cup red wine vinegar
• 2 tablespoons canola oil
• 1 teaspoon garlic powder
• 2 teaspoons coarsely ground coriander seed
• 2 tablespoons reduced-sodium soy sauce, or to taste
• 2 teaspoons paprika
• 1/4 teaspoon red pepper flakes
• Freshly ground black pepper, to taste
• 1 pound extra firm tofu, pressed to remove excess liquid, cut into 24 equal pieces
• 1 red bell pepper, seeded and cut into 12 large chunks
• 1 green bell pepper, seeded and cut into 12 large chunks
• 1/2 Vidalia onion, peeled and cut into 8 chunks
  

Directions:
In a small bowl mix together mustard, vinegar, oil, garlic powder, coriander seed, soy sauce, paprika, red pepper and black pepper. Pour into a resealable plastic bag, add tofu, seal bag and marinate tofu overnight.

Skewer the tofu, bell pepper and onions and place on a baking sheet.

Preheat oven to 400 degrees and bake for about 20 minutes, turning skewers after 10 minutes. You may also broil the kabobs, using the same technique, although cook time will be reduced.

Servings: 4

Per serving: 220 calories, 12 g total fat (<1 g saturated fat), 13 g carbohydrate 11 g protein, 3 g dietary fiber, 460 mg sodium.

As the barbecue season draws to a close, novice and expert grillers young and old will all share a similar feeling of grief; although some moreso than others. I'm not talking about sparking up that outdoor cooker one last time before season's close, I'm talking about the one thing every griller dreads but knows is inevitable; cleaning the grill. After a summer full of good times and good food with friends and family, the end result on your grill is usually a black, crusty compound, made up of mostly carbon and some unburned grease. For those of us who may not have gone to great lengths to clean our BBQ grill this summer, here are some tips to help make that cleanup job a little easier this year.

• Always allow grill to cool down to just above room temperature before cleaning. There’s the obvious risk of a bad burn by touching the metal, but beyond that, a wire whisk will fling specks of hot carbon onto your arms and face. Bad news. Cleaning liquids that come into contact with hot metal will vaporize, often producing toxic gases. Another bad idea. Waiting may make clean up a little harder, but it’s much safer.
• Take apart any removable sections from the grill like grill bars, drip pans and lid.
• Clean in layers; grease first then carbon build-up. It will make the job much easier.
• Modern oven cleaning sprays are your best bet to remove grease build-up
• Allow cleaner to sit a minimum of two hours. If you haven't kept up on cleaning all summer, allowing it to sit overnight is warranted.
• When removing oven spray, be sure to use lots of water, rinsing a sponge or towel frequently. Left-over oven spray/grease that dries will impart a foul odor and taste the next time you cook.
• When removing the remaining carbon build-up, there is no safe alternative to elbow grease. A proper scraper will help, but even with it, you are going to have to exert some force.

Clean the barbeque regularly and each clean up will be easier than if the job is only done every third time or once a season. Your food will taste better and your guests will be grateful because of it.

After having come across a number of articles about a man severly burned attempting to use petrol to light his grill, there has been an increasing number of articles from fire officials urging people to heed safety warnings when throwing a barbecue. "By far the biggest danger is the use of flammable liquids to light the barbecue", says Paul Slaven, PR officer for Devon and Somerset Fire and Rescue Service. "We have had a couple of occasions where people have poured petrol onto the charcoal in an effort to get it going and the reaction has, not surprisingly, been violent and highly dangerous.” To ensure a safe and enjoyable end to summer and the barbecue season, the Devon and Somerset Fire and Rescue Service have provided a few safety tips to remember. Mr. Slaven adds, “This may seem like a long list but most of these things are common sense. Always prepare well in advance and light the charcoal early. Most of all enjoy yourself safely."

1. Never light a barbecue indoors.

2. Never leave a barbecue unattended.

3. Make sure your barbecue is well away from sheds, fences, trees, shrubs or garden waste.

4. Use enough charcoal to cover the base of the barbecue, but not more.

5. Keep children, pets and garden games away from the cooking area.

6. After cooking, make sure the barbecue is cool before moving it.

7. Empty ashes onto bare garden soil, not into dustbins or wheelie bins. If they are hot, they can melt the plastic and cause a fire.

8. Enjoy yourself, but do not drink too much alcohol if you are in charge of the barbecue.

9. Always keep a bucket of water, sand or a garden hose nearby for emergencies.

People tend to have their own ideas about what makes the best barbecue sauce. Therefore, the best way to find the perfect flavor to satisfy your taste buds is to make it yourself. According to Chef Chicklet, "There is no reason to buy BBQ sauce when you can make it at home so easily. You can make the sauce as simple or as complicated as you like."

To help get you started, we've provided you with two DIY barbecue sauce recipes; Thick and Sticky Barbecue Sauce and Big-Time Barbecue Sauce. Feel free to make adjustments to these recipes as you see fit, take a few ingredients from each, or just start from scratch. Remember, its your sauce, have fun with it!

• Thick and Sticky Barbecue Sauce Recipe
• Big-Time Barbecue Sauce Recipe