I'd Rather be Grilling!
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A Golfer's
Cookbook
Sleeve of
mini grill rubs
*Baseball
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*Golf
*Soccer
*Poker chip
Published April 23, 2008 09:30 am -
Feeling like Hole in One Calimari or Par 5 Juicy Blue Cheese Burgers? Finish up with Nothin’ But Fairway Fruit Crisp.
Future residents of the homes being built by The Patch golf course in Groves may want to bag a copy of “I’d Rather Be
Grilling: A Golfer’s Cookbook” by Clint and Michelle Mobley.

Celebrate the good earth with a different kind of “greens” dining

By Darragh Doiron
The Port Arthur News


Feeling like Hole in One Calimari or Par 5 Juicy Blue Cheese Burgers? Finish up with Nothin’ But Fairway
Fruit Crisp.

Future residents of the homes being built by The Patch golf course in Groves may want to bag a copy of “I’d
Rather Be Grilling: A Golfer’s Cookbook” by Clint and Michelle Mobley.

Imagine finishing a round and sharing Gimme Another Buffalo Wings with friends. The rub for a 2-pound
bag of wings and drummettes calls for 2 tablespoons paprika, 2 tablespoons brown sugar and 1/4
teaspoon black pepper. Coat in a sauce made with a 12-ounce bottle of Louisiana hot sauce and a stick of
melted butter.

Little tins of “I’d Rather Be Grilling” rub in spicy chipotle and sweet ginger garlic flavored onions I cooked in
the oven. I got addicted to them before I ever tried them on meat.


Going organic

Every day should be Earth Day. If you go out of your way to find the best produce, try these organic gardening
techniques for perfect picking:

Corn: Puncture a kernel with your fingernail. If a milky fluid flows out, it’s time. If the liquid is like toothpaste,
the corn is over mature. Silk should be brown.

Cucumbers: Cut from vine when cukes are a deep green and seeds are still soft.

Potatoes: Dig spuds when the vines die back.

Tomatoes: Harvest at full color. An overripe tomato quickly loses its firmness. Never put them in the
refrigerator.

Watermelon: Pick when the tendril closest to the fruit’s stem withers and the belly turns cream to yellowish.