My hubby and I took a great walk into the canyon the other day. With the hot summer weather definitely upon us, the cool air of the mountains was a great respite. However, the aroma from camp fire cooking made us want to offer money to any family around, who would let us join them as they dug into whatever was being grilled.

We are all used to simple grillin’; steaks, chicken, hot-dog, etc. So I decided to find some recipes I haven’t tried before that our DVO readers may want to enjoy as well. But before the recipes, some simple grilling hints may be in order.

First of all, the age old bar-b-que question: gas, briquettes, or wood? Bottom line, it is up to you. Most new grills are fed by propane, while the older models as well as newer ones, allow you to determine what you will put into the bowl of your bar-b-que. Briquettes take a little longer to turn into that white-hot heat, which indicates it’s time to get the food on the grill. Wood has the advantage of being accessible when camping, especially with many sites already having wood bound and ready to sell to their campers. Using different woods, can also provide a unique flavor to your meats.

According to BBQ expert, Tom Brohamer of BBQ’n Fools, (www.bbqnfools.com), using wood is like using a seasoning. "What it all boils down to is seasoning", says Tom. "Cooking wood is exactly that, a seasoning. Not everyone likes a lot of pepper, some folks like things spicy or salty, the same issue goes with flavors imparted by wood. The best thing you can do for yourself is to try several different kinds of wood for a particular cut of meat, or even a particular rub you are using on a particular cut of meat. Your rub has a lot to do with it as well, seeing how that seasoning has to blend well with the wood "seasoning."

For Tom, his favorite woods to use are pecan, which has the hickory flavor, without the hickory overpowering the meat, oak for grilling beef, and a blend of apple and pecan woods for chicken.

Whatever you use, or don’t use, remember that one of the purposes of food, is to bring people together to enjoy a meal surrounded by those they love. Or, in our case, total strangers who may beg, with money, to join you.

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Bar-B-Que Chicken Wings

3 pounds chicken wings, separated at joints, tips discarded
1 cup Louisiana-style hot sauce
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground black pepper, or to taste
1 tablespoon soy sauce

Preheat a grill to medium heat.

In a large pot, mix together the hot sauce, cola, cayenne pepper, black pepper and soy sauce.

Add the wings to the sauce - frozen is okay.

Place the pot to one side of the grill, so the sauce comes to a simmer

Use tongs to fish wings out of the sauce, and place them on the grill for 8 to 10 minutes.

Then return to the sauce to simmer.

Repeat this process for about 50 minutes. The sauce will thicken.

When the chicken is tender and pulls easily off of the bone, you have two options. You can dip one last time and serve for sloppy style wings, or serve right off the grill for dryer wings.

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Grilled Chicken with Salsa

Makes 8 pieces

1/2 cup(s) finely chopped white onion
1  jalapeño chile
3 clove(s) garlic, in skins
1 can(s) (14.5-ounce) fire-roasted and diced tomatoes, drained well
1/4 cup(s) packed fresh cilantro leaves, chopped
1 tablespoon(s) lime juice
Salt
Pepper
1  (3- to 3 1/2-pound) cut up chicken (8 pieces)

1. Prepare outdoor grill for covered direct grilling on medium.

2. Prepare salsa: In small bowl, soak onion in cold water. Wrap jalapeño and garlic in foil. Grill 17 minutes or until vegetables are charred and blackened in spots. Cool. Remove stem, skin, and seeds from jalapeño. Peel garlic; chop. Transfer to food processor along with tomatoes, cilantro, lime juice, and 1/2 teaspoon salt. Pulse until finely chopped. Drain onion and stir into mixture.

3. Sprinkle 1/2 teaspoon each salt and freshly ground black pepper all over chicken. Place on grill, skin side down. Cover and cook 15 to 20 minutes or until juices run clear when chicken is pierced with tip of knife, turning over once. (Smaller pieces will cook more quickly.)

4. Serve chicken with salsa.

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Grilled Bananas

Dole Recipe

1/4 cup butter or margarine, melted
2 Tbsp packed brown sugar
1 Tbsp brandy (optional)
1/2 tsp ground cinnamon
1/2 tsp imitation rum extract
4 Bananas, unpeeled
12 vanilla wafers
1 pint vanilla ice cream
Caramel sauce (optional)

Combine butter, brown sugar, brandy, cinnamon and rum extract in small bowl.

Cut unpeeled bananas in half lengthwise. Brush cut-sides with butter mixture.

Place bananas, peel side-down on grill. Grill over medium-high heat 7 to 10 minutes until heated through. Brush with any remaining butter mixture; remove from heat.

Place 3 vanilla wafers each in 4 small serving dishes. Scoop grilled banana over wafers and top with scoops of ice cream. Drizzle with caramel sauce if desired.

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