Getting Your Grill Ready for the Barbecue Season

When the fall ended, and winter was just around the corner, you probably did like most of us and threw a cover over the old grill, rolled it into the back of the garage or a shed (and some of us even left them standing outside on the patio), and tucked it away for the season. With the grilling and barbecuing season just around the corner again, your thoughts are probably returning to that old grill. But before you fire it up, you will want to do a little spring cleaning to get it ready for the season ahead.

Here are a few simple things to do to ensure that your grill operates all season safely and without issue.

Clean the Grids, Grate and Briquettes

First, inspect the lava grate (upon which the briquettes rest) to see if it is broken or about to break, which is fairly common considering the extreme changes of heat it endures. If you see that it is broken, replace the grate.

Next, check the cooking grid (or grill) and warming rack. Thoroughly clean them with a wire brush or scraper to remove any built-up food residue, using a mild detergent solution or a commercial degreaser. If the grid is broken or severely chipped and gouged, replace it with a universal replacement available at most hardware stores, or if you are finding it difficult to locate, order one from the company that made your unit.

Now about briquettes. First, if you noticed you were getting a lot of flare-ups or uneven heat distribution last season, you should discard the old briquettes and get new ones. If you don't have to replace your briquettes you will still need to clean them. If you have ceramic briquettes, the easiest way to remove old grunge and buildup is to put them in the sink and cover them with vinegar. Let the briquettes stand for 10 - 20 minutes. Drain off the vinegar and rinse thoroughly with boiling water. Let dry thoroughly before using.

If you have the porous lava rock you might want to check with your local dealer about a commercial cleaning solution; however, if they are more than two seasons old, you should replace them.

Check the Grill Ignitor

If when you give it a test the igniter does not seem to be functioning, check to make sure the electrode is one-eighth of an inch away from the burner. This is the correct distance required for spark generation. Examine the ignitor closely to ensure that no food residue has built up on the electrode. Additionally, check to see that the electrode is not cracked. Check the surrounding area of the igniter to be sure that it is not shorting out or sparking at the grill frame or the casting bottom. If none of these problems exist and it still does not spark, it is time to get a new igniter which is easily available at your local hardware store or directly from the vendor.

Clean and Inspect the Grill Burner

CAUTION: Be sure to consult your owner's manual for the instructions on how to remove the burner. Also, before removing the burner, take particular note of the position of the Venturi tube(s) at the gas control valve. Do not try to remove the Venturi tube(s) from the burner base itself as it is extremely easy to damage the sealing gasket and break the seal.

Following your grill manufacturer's instructions, remove the burner. Use a stiff brush to remove any built up residue from the burner. Inspect closely for holes or cracks which occur most commonly at the burner seams. Un-clog the burner ports, which are the little holes along the edge of the burner using a toothpick or a piece of copper wire. You may also use a small nail, but be careful you can easily pierce or damage the ports. If you encounter any kind of damage, do not attempt to re-use the burner. It is simply not worth the plastic surgery to save a few dollars on a burner.

After sitting over the winter, the Venturi tubes may contain dirt, spider webs, water or other debris. These tubes may be cleaned by using bent pipe cleaners, a very small bottle brush, or a special Venturi brush which can be purchased from your local barbecue dealer.

Clean the Grill Housing

Now, while everything is out of the housing it is a good time to clean it as well. Using a commercial grease remover, wear rubber gloves and eye protection and use a stiff, steel brush and a scraper to remove any soot and grease residue build-up from the inside housing of your cooker. Before actually cleaning be sure to cover valve holes and connection parts with aluminum foil to protect them from damage and blockage.

After you have brushed and scraped the grill interior, wipe away any remaining grime and dry with paper towels.

Now is also a good time to check and ensure that all the nuts and bolts and other connections on the grill are solid and tight. This will help to ensure the grills stability and steadiness.

You Are Now Ready To Put It Back Together Again.

Reinstall the burner(s), igniter, rock grate, lava rocks or ceramic briquettes, and the cooking grids. Be absolutely sure to replace the burners exactly as they were before you removed them. When replacing the burner, remembering the Venturi tube(s) position from earlier, place the ends of the Venturi tubes over the gas valves so they engage in a straight line. Make sure that the valve orifices are one-quarter inch inside the Venturi tubes.

Inspect the Hose Assembly

Before starting, remember these rules to ensure your safety:

- DO NOT SMOKE or permit any flame or other source of ignition in the area while conducting the leak test.

- DO NOT use matches, lighters, or flames of any kind to check for leaks.

- DO NOT use the grill until all leaks are repaired and double checked!

- DO conduct the test outdoors in a well ventilated area.

- If you are unable to stop a leak, shut off the gas supply and call a qualified Gas Appliance professional immediately.

Inspect the hose closely for cracks, nicks or cuts. If you find any, do NOT attempt to repair them with electrical tape or any other kind of sealer. The gas is under pressure and any defect weakens the hose which can easily result in a fire or explosion. If any defects are found, replace the hose before attempting to use your grill.

The Soap Test

If no damage is readily visible it doesn't mean it doesn't exist. To really verify that there are no pinhole leaks, perform the soap test by mixing a 50/50 solution of water and dishwashing soap in a bowl. Make sure that all the control knobs are in the 'Off' position, and rub the soap solution over all hose connections. Then, turn the gas on at the tank (or the gas valve for natural gas units) and check each connection to see if there are any bubbles gurgling up. If there are, the connection is leaking gas.

If you detect a leak, wipe off the solution, remove the hose and reconnect it again, being sure the fittings are straight and connections well tightened. Be careful not to overtighten though as you could strip the connection. Once you are satisfied that all connections are tight, perform the soap test again. If the leak persists, replace the hose assembly prior to using your grill.

Check the Tank

It is also important to check your propane tank, if you have one, to ensure there are no holes, dents, rusted weak spots, cracks, or other damage. If any damage is detected, the tank should be replaced immediately. Also, most areas have a expiration date which governs the life of the tank. If the tank is past its expiration date, replace it immediately.

It is a bit of work, but preparing your grill for the barbecue season ahead is quite simple and fast do to. If you are doing this for the first time, do not rush. It may take you a couple of hours to complete the task, but it is worth it to have a safe grill that will provide you with years of great outdoor cooking.

About the Author

Joe Johnson is a founding partner with Caroline's Rub - Fine Spice Creations, where he is in charge of product promotion and development, and where he serves as the executive chef.

Thrills Drills and Barbecue Drills

Big business is being taken for a very expensive ride. By whom? By each other. Confidence games are being perpetrated by Global corporations upon the only victims that can afford huge losses -- other Global corporations.

How do the crooks get away with this? I submit that it's becoming harder for them to do -- except with each other! Somehow the giant corporations don't get that other giant corporations are scamming them out of huge amounts of cash for dubious deliverables.

CRM (customer relationship management) software costs upwards of $325,000 with additional integration costs of up to $100,000 and according to a recent Interactive Week Magazine article,

http://www.zdnet.com/intweek/stories/news/0,4164,2777006,00.html

that expensive software is so effective that it triggered a direct mail promotion from American Express to a heterosexual man, but that promotion was targeted at gay men, lesbians and domestic partners. His wife was as confused as he at the obvious blunder! That interesting vignette comes from the same article.

Let's see now, I'm going to pay about a half million dollars so that my company can offend and confuse my customers. Not a bad investment! What this means to the consumer is that they may receive appropriate advertising and promotional material if the software can draw logical conclusions based on past purchases, inquiries and page visits. A laudable goal if it worked perfectly but it clearly does not!

What it means in reality is that users of datamining software can send innapropriate promotions to people that may be confused, may be offended and certainly annoyed by their material even when it was requested, as it was in this case. You've taken a potential sale and turned it into a blunder. What does that do for lifetime customer value? How about return on investment figures with that?

I have a hosted application that can provide you incorrect and mixed-up customer data mining which cost only $60,000 yearly to host for you! I'd sure like to see the ROI (Return on investment) generated by that chunk of change! I also have a bridge for sale.

Is it any wonder that corporations are going bust? They're falling for scams that rip them off on a huge scale perpetrated by con artists offering data mining, knowledge management, CRM solutions.

I'd like to offer up a scenario that might illustrate awful data mining results. I also like to suggest that this is probably illustrative of why this expensive software might work but is inherently flawed in the conclusions it draws.

I visit an online book seller to buy a cookbook for my nephew, who is considering attending a culinary college. The confirmation page is prompted by the datamining software to display an advertisement for a recipe site when the purchase is completed, I'm not interested in that so I jump to my favorites and click on Yahoo, where I notice a banner ad for power tools and recall that I need a new reversible drill to help repair my patio deck.

I click on that banner ad to visit a hardware site and review the information on their available drills, then I realize I won't have time for it to be delivered by tomorrow, which is the weekend and I want to complete those deck repairs before Monday. I'll run down to the hardware store for the drill purchase. But I fill out the contest entry for the giant tool giveaway before I leave their web site.

I return to my online book seller the following week to look up a book my wife is interested in about flower gardening and buy it for her. Based on my previous purchase of the cookbook and combined with this purchase the CRM software figures I enjoy cooking and gardening and serves up an ad on the confirmation page for a Martha Stewart video on vegetable gardening. I'm not interested in that and jump over to Yahoo to look up the latest sports scores and I'm served an advertisement for barbecue grills.

Perfect, I'll order that now and it will arrive by the time we're ready to enjoy the newly repaired deck for the 4th of July. I click on the ad banner and complete the barbecue purchase. I'm looking for a way to make the weekend perfect, so to I decide to order flowers delivered to my wife.

When I complete that purchase, I'm served an advertising banner for a newly released relationship book. I click on that banner and end up back at the bookseller site. Their software sees a return customer that is interested in cooking, flower gardening and love. At the same time Yahoo sees a customer interested in sports thrills, reversible drills and barbecue grills.

Now both of those parties, the book seller and Yahoo, have a different picture of my surfing and buying habits.

The book seller is incorrect because I haven't bought a single book that interests me. Yahoo has me pegged, but guess what? The only value they have gained is increased ad revenue, which only benefits companies that generate huge traffic and create unwavering visitor loyalty. What if I switch my home page to iWon from Yahoo?

The return on investment is negligible unless the site enjoys record-setting traffic levels and commands complete customer loyalty. Who's buying this software? It's bought by global corporations. Who's selling? Really smart cookies.

Mike Banks Valentine
WebSite101 "Reading List" Weekly Netrepreneur Tip Sheet Weekly Ezine emphasizing small business on the Internet http://website101.com/arch/
e-tutorial online at: http://website101.com/shortcourse.html By week's end you're ready expand your business to the web!

Barbecue Sauce Recipe

The barbecue began in the American context during the late 1800's cattle drives in the West. The cowhands usually had low quality cuts of beef that had to be preserved over long periods of time of cattle driving.

The main choice for this was brisket that is tough meat. The cowboys soon learned that if they cooked the meat over a long period of time at a low temperature the meat could be made tender and tasty. During this time, the cooks also experimented with various barbecue sauces to make the beef even tastier.

Personally barbecue is my favorite style of cooking meat. I love the taste of barbecue and find that it's suitable for nearly all occasions.

I agree with history that the barbecue sauce is as important as the barbecue itself. A good barbecue sauce can make or break a sumptuous meal.

I can still remember clearly the T-bone barbecue steak I tasted at Larry's Drive. The sauce that was served with the barbecue steak was simply awesome. Every time I recall the experience my mouth just waters.

I have often asked myself how-to recreate that awesome sauce. Until I came across Debbie Beaston's barbecue sauce recipe on the Internet that could be the answer to my wish. It's called the "Top Secret BBQ Sauce Recipe".

I haven't bought the "Top Secret BBQ Sauce Recipe" yet, but thinking of convincing my wife to buy it because she loves cooking.

The BBQ sauce recipe ebook also includes BBQ recipes, rubs, mops and marinades. There is also great advice and ideas about what to cook with your barbecue.

More information on the sauce recipe is available here: http://health-fitness.marc8.com/ebook-info.php/name/1_top_secret_bbq_sauce_recipe/toc_id/6-0-3-6


Sanjib Ahmad - Freelance Writer and Product Consultant for Health-Fitness.Marc8.com ( http://health-fitness.marc8.com/). You are free to use this article in its entirety as long as you leave all links in place, do not modify the content, and include the resource box listed above.


Cookware what you need and what you dont !mark Brading
Cookware is always a rather contentious subject. I have seen chefs turn up to even the simplest of cooking jobs carrying more than it would take to maintain your average oil tanker (though maybe this is not the best use for your cookware), when all that was really needed was a knife and something to sharpen it with.
So what are the real cookware essentials, the things that you really cant do without? Well surprisingly you actually need only a very small amount of things to get you going. Probably considerably less than you have already.
All the cookware you actually need is a good knife, a means of sharpening it, a chopping board and a couple of pans.You may prefer a bit more cookware but you can cook with just that.
Dont get me wrong, Im as partial to a kitchen full of mixers, blenders, electrical appliances and assorted useful, and otherwise, gadgets as the next person.
But although good quality cheap cookware ( yes it is possible )like grinders and blenders give you a lot more scope there are plenty of things that you can cook without them, but a good knife, or three, is absolutely essential.
The first and most essential piece of cookware you need is a cooks knife, thats as large as you feel comfortable with, an 8 inch knife with a blade that curves slightly to allow a rocking motion is a good start, then a smaller knife, about 4 inches, for cutting small vegetables and a carving knife.
If you buy one about 10 inches long it can also double as a bread knife. Although there is no point buying extra knifes just to line the pockets of the large kitchen eequipment manufacturers. A set can actually be quite good value and give you more for a similar amount of money. But check carefully what is in the set first.
If you cannot find a set with what you think will be useful to you, dont buy it. Many sets come with extras like a case or wooden knife block but try to see past the free gifts. Its much better to have a few good knives in your drawer than a fancy polished beech wood block with fifteen designer knives, fourteen of which you never use, and one that is not the right shape for your hand and gives you blisters.
I have a small, not very expensive set of French Sabatiers that are comfortable but not as posh looking as some of the more fashionable makes like the Japanese globals which I find too light which makes chopping a lot of veg for example much harder work.
If you learn how to use them properly then steel or grinding stone is a good way to keep your knives sharp otherwise there are a good choice of proprietary sharpeners that keep the knife at the right angle while you pull it through the sharpener. Pans also need to be good quality, nothing over the top, no need to spend a fortune. Just make sure they are of a good solid construction.
This promotes good even heat distribution and helps to prevent things burning. Stainless steel is a good option. A good wok on the other hand should be made of a thin light steel and cost very little, but always check that it has a good well-fixed wooden handle. The best place to buy this most useful of pans is (perhaps unsurprisingly) usually the local Chinese supermarket. A good chopping board is another necessity though two are better than one as this helps to prevent cross contamination if you designate one for uncooked meats/fish etc.and another for things like fruit and salads.
No matter how much you think you will always be careful and wash them between uses this is the best single way to prevent contamination between foods. Mixers can be useful if you intend doing a lot of baking. But unless you make bread on a regular basis (always a good idea), then buying a simple, good quality hand held mixer rather than a heavy stand alone version could save you a couple of hundred dollars in as well as a lot of space on your worktop.
A blender is always useful for soups and the occasional smoothie, and a grinder will give you a lot more options in your use of nuts etc.and will also provide a constant supply of fresh coffee for the more manic cook. A good way to combine the functions of all three is to buy a food processor.
A good quality machine such as a Moulinex or Robot coupe will save space and allow you to buy a much better processor than if you bought there items separately. There is an almost unending list of kitchen equipment that you could buy (if in doubt walk into your local cookery shop and ask the owner what he thinks you need!), but make sure you get the essential good quality cookware right and it will make your cooking easier and more enjoyable.
"http://nearlyhealthy.com" is a new quality easy recipe, cookery tips and information site, for great tasting food that is also easy to cook. Cooking should be a joy not a chore. Using the best ingredients and keeping it simple means your food tastes good with the minimum of fuss. . Cookery book reviews, we choose the best in current and classic recipe books and food travel writers. Also product and good food suppliers.
Need to know the best food processor we take the time to choose so you don't have to. Need to know where to find the best organic pork? We bring you the best suppliers and information.
We have started small but will add more and more content over the coming weeks so do keep checking back. We look forward to seeing you and listening to your comments and feedback.
http://www.nearlyhealthy.com

Gas Grill Buying Tips For Barbecue Enthusiasts

Gas grills are a popular choice among barbecue enthusiasts. Mainly because compared to charcoal grills, gas grills are easier to clean. In addition, there are lesser accidents related to the use of gas grills and in ten minutes it is ready to barbecue. For those thinking of buying a gas grill or upgrading to a gas grill for grilling, there are a number of things to consider before purchasing one. Taking these few tips into consideration will make the search faster and easier, and in the end the grill you purchase will be more satisfying for you to use.

1. Three Levels Of Gas Grills

Entry-level

Thesegas grills are the most basic gas grills available in the market today. They are reasonable priced starting at $ 150 to $ 300. Entry-level gas grills don't need wood or charcoal and produce their own heat. With regards to this type of gas grill, it is best to choose one made of stainless steel for the frame and main body.

Mid-Range

These gas grills on the other hand are a bit more expensive but also offer more features than the basic gas grill. Prices for mid-range gas grills range from $ 350 to $ 1150. For these types of gas grills it is best to choose those made by established manufacturers in order to get a quality product.

Deluxe Models

These gas grills are the cream of the crop with prices starting at $ 1500 and most models going for more than $ 5000. High-end gas grills often make use of big BTU ratings as a selling point for them. However the brand name and materials of the gas grill should be the main concern when buying a deluxe model gas grill.

2. Basic Elements Of A Gas Grill

The basic structure of most gas grills sold in the market is fairly straightforward. The burners generate heat and some type of heat dispersal system is above the burners. On top of all this are the cooking grates where the food is placed. The equipment underneath the hood is what separates a typical gas grill from an excellent gas grill. A gas grill that has at least two or more individual burners allow for greater heat control. This provides for even heat over the cooking surface thus producing better tasting food. Drippings cannot be avoided when barbecuing, however this causes flare-ups. Certain gas grills are equipped with systems to control flare-ups and turn it into flavorful smoke to enhance the flavor of the food.

3. Understanding BTU (British Thermal Units)

Most gas grills sold in the market use BTUs as the main selling of their product. However most people don't understand the relevance of BTUs to a gas grill, let alone the meaning of BTU. BTU stands for British thermal unit, which indicates the amount of gas that a gas grill is able to burn. With gas grills, sometimes less BTU are better since it allows for food to cook more efficiently. Too much of it can damage the burners and cut short the life of the gas grill. However for larger grills, having higher BTUs is best in order to cover the larger cooking area.

4. Check For Solid Construction

It is important to select a gas grill with a stable and solid construction. A poorly built gas grill has the tendency to wiggle and may fall apart once set in place. Avoid buying a gas grill that is not displayed on the sales floor, make sure that there is a display available to be able to check out the stability of the gas grill before purchasing it. Select a gas grill that is crafted of high-grade U.S. Steel and also go for a gas grill with a baked-on, porcelain enamel finish. Check that the grates are made from either cast iron, porcelain-coated cast iron or aluminum and stainless steel.

5. Gas Grill Maintenance

When buying a gas grill it is important to consider the amount of maintenance required to keep it running for years to come. Select a brand of gas grill that provides uncomplicated yet comprehensive product information and offers a toll-free customer service line. Check if the brand provide trouble-free access to parts and services along with a reliable dealer network.
For more great gas grill related articles and resources check out http://gasgrills.dinningstyle.com

Best Recipes: Barbecue Burritos

Here's a unique twist on everybody's favorite burrito recipe. Grilling adds a bit of interest, while the savory barbecue sauce gives it the right kick.

1 pound boneless beef top round steak, about 1-inch Mexican Marinade 6 flour tortillas 1 cup cheddar cheese, shredded ? cup onion, chopped ? cup tomato, chopped 1 medium avocado, chopped ? cup barbecue sauce

Mexican Marinade

1 (5 ? oz.) can spicy V8 (eight vegetable) juice 2 tablespoons lime juice 1 tablespoon vegetable oil ? teaspoon salt

Mix all ingredients together.

Directions

Pierce beef with fork several times on both sides. Prepare Mexican Marinade in shallow glass or plastic dish or resealable plastic bag.

Add beef; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally (at least 8 hours but no longer than 24 hours).

Heat coals or gas grill. Wrap tortillas in heavy duty aluminum foil.

Remove beef from marinade; discard marinade. Cover and grill beef 4 to 5 inches from medium heat 25 to 30 minutes for medium doneness, turning once. Add packet of tortillas for last 5 minutes of grilling, turning occasionally, until warm.

Cut beef across grain into thin slices.

Place beef, cheese, onion, tomato, and avocado on center of each tortilla. Fold one end of tortilla up, about 1-inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Brush burritos with barbecue sauce.

Grill burritos, folded sides down, uncovered 4 to 5 inches from medium heat, about 5 minutes, turning once, until hot.

? Donna Monday Cha...cha...cha...it's chili time! http://www.best-chili-recipes.com.

Great Recipes for Barbecues

Al's Recipe Marinade & Barbecue Sauce for Beef MARINADE

1 c Red wine vinegar 1/4 c Water 2 ts Ground cumin 3 Garlic cloves, minced 2 ts Achiote paste 1 ts Crushed red pepper Salt and black pepper, to -taste 1/4 c Olive oil

BARBECUE SAUCE

1 Dried pasilla chile 1 c Boiling water 2 tb Achiote paste 1 tb Olive oil 3/4 c Of the marinade Marinade: Combine marinade ingredients. Makes enough for 2 pounds of beef. To use: Toss paper-thin slices (1 inch by 3 to 4 inches) of beef sirloin with the marinade in a nonmetallic bowl. Refrigerate 6 to 8 hours or overnight.

Drain meat, reserving 3/4 cup of the marinade. Thread meat on bamboo skewers.

Barbecue Beef Recipes Barbecue Beef Ribs Recipe 5 lb Beef ribs 3 c Black Jack BBQ Sauce (see Barbecue Sauces Recipes) Place beef ribs in a flat pan or dish. Pour barbecue sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hrs. turning once. Remove beef ribs from barbecue marinade and brush off excess sauce to avoid burning

Broil or cook beef ribs over coals for 10 mins. Brush with marinade and cook 4-5 mins. more. Heat remaining sauce and serve with ribs.

Barbecue Beef Short Ribs Recipe 3 lb Beef Short ribs 2 c beef broth 2 c :Water, or enough to -barely cover ribs 1 tb Brown sugar 1/4 c Cider vinegar 1/4 c Catsup 2 tb Tomato paste 1 tb Dry mustard 1 ts Worcestershire sauce 1/4 ts Ground cloves 1 ts Chili powder 1/4 ts Cayenne pepper THE DAY BEFORE GRILLING, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. Remove from heat, remove the ribs from the liquid and place covered in the refrigerator.

Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the beef ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil.

Cook for 40 minutes, basting with sauce every 10 minutes. When bbq beef ribs are well heated, remove to a platter and serve.

Honey-Mustard Crockpot Barbecue Short Ribs Recipe 3 lb Beef short ribs 1 tb Dijon mustard 1 Garlic clove, crushed 2 tb Honey 1/2 ts Salt 1/8 ts Pepper 1 c Bottled hickory smoke Barbecue sauce 2 tb Cornstarch 2 tb Cold water Place short ribs in slow-cooker. In medium bowl, combine mustard, garlic, honey, salt, pepper, and barbecue sauce. Pour over ribs. Cover and cook on LOW 6-7 hours or until tender.

Refrigerate several hours or overnight. Skim any solidified fat from top. Remove beef ribs; heat in microwave or conventional oven. Dissolve cornstarch in water. Add to barbecue sauce. Cook and stir in microwave or stovetop until hot and slightly thickened. Pour hot sauce over warm ribs.

Jenny Edwards is the operations manager of Arboreta Home & Garden Store She is responsible for the buying and importing of new products.

Best Casserole Recipe: Cheesy Barbecue Casserole

Here's an Italian baked ziti recipe with an interesting twist - barbecue sauce. If you love the taste of barbecue, this casserole's for you.

3 cups uncooked ziti pasta 1 pound ground beef ? cup onion, chopped ? cup fresh parsley, chopped 1 cup milk 1 cup barbecue sauce 1 cup shredded mozzarella cheese ? cups shredded cheddar cheese

Directions

Preheat oven to 350 degrees.

Grease a 2-quart casserole.

Cook and drain pasta as directed on package.

While pasta is cooking, cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes; stirring occasionally, until beef is brown; drain.

Mix beef, pasta, 3 tablespoons of the parsley, milk, barbecue sauce, mozzarella cheese, and 1 cup cheddar cheese. Spoon into casserole dish. Sprinkle with remaining ? cup cheddar cheese.

Bake uncovered 30-40 minutes. Sprinkle with remaining parsley before serving.? Donna Monday Over 100 easy-to-make meals at your fingertips http://www.best-casserole-recipes.com