Tips on Using An Aluminum Patch

A patch of aluminum can be a vegetarian's best friend. Before even getting a fire going, use a big piece of aluminum to create a patch on your grill.

This patch can be used like any other heating surface. With a little oil, you can grill vegetables on the patch, giving you more options.

You can also grill roots and tubers here as well before skewering them. This makes them a little softer, and thus makes them more enjoyable with the other vegetables.

Obviously it works for more than vegetables. Some meats, such as sweetmeats and offal, will require it to even be cooked on a grill.

The patch can also be used for a number of different breads as well. Naan and tortillas really work great on the patch.

Tips on A Vegetarian Grill

The grill can be a lot of fun for vegetarians. Anything that can be skewered works well on the grill.

Pineapple, bell peppers, onions, and tomatoes are your heroes. Cut them into wedges and other large pieces and you have some great beginnings.

Onions can be used in a number of different ways. On a skewer, wedges and big chunks work great. Diced small and caramelized, they make most sauces that much better.

Fruit will be a problem as too many of them just don't grill properly. Cut them into medallions (horizontal slices at least 1/4" high) and you should be okay.

Vegetables are sort of weird because they wilt quickly and most just don't work with skewers. Roots and tubers are your friend, but they may need to be grilled for a little bit before being skewered.

The Sides Are As Important As The Meat

Some people concentrate too much on the meat at the barbecue, and that's something that we need to rectify. A good barbecue can go from good to great with the right sides, and there are a number of different sides that can add some greatness to your get-together. We are referring, of course, to cole slaw, potato or macaroni salad, and potatoes.

[First, word on vegetables: You should always strive to some vegetables with your meat. Corn on the cob is the obvious choice, as it can be cooked alongside the meat. A good garden salad should also be debated; it's simple to make, easy to dress, and always disappears. You can have vegetables of just about any sort as long as you have some sort of vegetables with your meal.]

It doesn't get much simpler than cole slaw: Some red cabbage mixed in with lots of green cabbage, some shredded carrots, and some vinegar, sugar, and mayonnaise. Throw it together and you get a great staple, and it provides a temperature contrast to the meat. Better yet, if the meat is hot for reasons that have nothing to do with temperature, such as those nifty ghost peppers that the cook has been hiding, it can help cool things down. Better yet, if you make it fine enough it can also act as a condiment to burgers and hot dogs. Simple, but adaptable: Cole slaw is great, just forget the pineapple.

Potato and macaroni salad are virtually the same item, and have the same variations: Usually made with some mustard, a lot of mayonnaise, celery seed, relish, paprika, pepper, and eggs, minus a few things, plus a few things, it is the staple of many outside meals. It's simple to make, easy to chill, and makes even the worst meat extremely bearable as it provides a nice complement to the meal as well as a way to temper any spiciness or experimentation by the cook. It's a nice little addition to any meal and ensures that everyone is full.

The potato may seem simple, but there are a lot of different ways to prep them. The default for most barbecues is to put the spud in aluminum foil and cook it in the coals. Another option is to slice it into thick medallions, throw in some sliced onions and butter, and put all of that in its own little foil skin; you can also cook that in the coals as well or off the the side of the grill. You can also bake or fry it ahead of time for something that's a little crunchy. All of these options work.

For those looking for something fun, all of these have enough variants that they can be adapted to your personal tastes, and definitely fit well with a traditional barbecue. Keep in them in mind, and your guests will definitely love you for it.

Tips on Preparing a Vegetarian Thanksgiving Dinner

If you decide to do a vegetarian dinner, do not just do vegetarian versions of meat dishes. There's no reason to limit yourself that way.

A meat-based Thanksgiving dinner tends to the savory. Take advantage of all the tastes available to you; have sweet dishes, sour dishes, and even mix it up. You have a lot options so there is no reason to limit yourself to just a few ideas.

Beans are your best friend. Because they can be baked, fried, and pickled, they offer a wide variety of options for the meal's proteins.

You have one major advantage over traditional meals: Pitas, tortillas, and other flatbreads allow you to provide multiple dips (such as hummus, salsas, and refried beans) and have fun. Don't just think "vegetarian burrito bar" and you should be fine.

Your biggest limitation will be the lack of dairy products and eggs. Stick to stews, salads, and breads, and you should be fine.

Tips on Gravy and Associated Items

A simple gravy can be created by boiling some chicken stock and then throwing some torn-up bread. Give it about five minutes, season as desired, and then puree.

If you burn the gravy, you may be able to rescue it with a tablespoon of peanut butter.

Because the potatoes are likely to be covered by something, you should only need to add one more ingredient beyond the milk, salt, butter, and potatoes. Some good suggestions are: garlic salt, pepper, sour cream, or cheese.

If you have to use potato buds, add in a little vinegar after boiling but before serving.

Stuffing can be very forgiving, so have some fun with it. Dried fruits, especially raisins and cranberries, can add a little tartness, nuts can add some crunch and creamed soup can add some moisture.

Making Your Own Trail Mix

Trail mixes are one of the silliest things to worry about, but they can be a major bone of contention in some circles. There are a number of different ways you can go about it, but the biggest problem is finding a mix you like. There are some basic things to keep in mind when you start with a mix; keep them in mind for the perfect mix.

You're going to need something to power you, something sweet, and something different. Granola is used as that power source for some good reasons: It stores well, provides much needed fiber, and works well as a power source. Rolled oats are another great base, and are popular because they are softer than granola. Breakfast cereals also work, especially the unsweetened ones, and they have more established nutritional information, making them great for those with dietary needs. Pretzels and crackers also work for adding the needed carbs and crunch. Nuts also work, especially almonds and peanuts, but any nuts work; they also provide some much-needed protein. Keep in mind that these can be toasted as well for a little extra flavor, and they can be combined, such as peanuts and pretzels.

You will also need a little extra power boost, especially if you are using this as a post-exercise snack, or even a snack on the trail; that little extra bit of a boost can help you get to the next stop on your itinerary. There are a number of options available, with most of them in the bulk foods section: chocolate chips, chocolate with candy shells, yogurt-covered raisins, and dried fruits. This is one time a diabetic should feel free to indulge himself; odds are that blood sugar will be low ad a little pick-me-up is not a bad thing. Whatever is added should be chewy rather than crunchy, add some sweetness to the mix, and even add something to the appearance of the trail mix; this is why M&Ms are popular as well as coconut flakes.

You will also want to throw in something extra. This is usually some sort of spice or seasoning. Salt is probably the best one to add; it's something that your body is most likely missing at this point. This is why pretzels and even potato chips are popular; they come with salt. Something spicy also works, such as chili spice or even cinnamon. Regardless of what you choose, don't use much; even if you are carrying water, you don't want to drink more than you need to.

By combining all of these together, you can make a great mix that's perfect your needs and tastes. Better yet, this will take care of that nasty craving you develop on the trail and give you enough energy to last the rest of the day, hopefully without throwing your body too far out of whack.