Grilling expert Chris Randall of Paragon Distribution talks about about the differences between grilling methods (smoking, grilling and baking) along with grill safety tips. Here are two recipes for your Independence Day cookout a main course and a bonus recipe for dessert:

Pineapple Teriyaki Chicken & Skewers


  • 1/4 cup teriyaki baste and glaze
  • 1/4 up pineapple preserves
  • 1 tablespoon lime juice
  • 2 tablespoons chopped fresh cilantro
  • 4 boneless skinless chicken breasts (about 1 1/4 lbs.)
  • 1/2 tsp black & red pepper blend
  • 1/4 tsp salt
  • 4 slices fresh pineapple (3/4 inch thick)


  1. Heat gas or charcoal grill.
  2. In small saucepan, mix teriyaki glaze, pineapple preserves and lime juice.
  3. Cook over low heat, stirring occasionally, until preserves are melted. Stir in cilantro. Set aside.
  4. Sprinkle all sides of each chicken breast with pepper blend and salt.
  5. Place chicken on grill over medium heat. Cook 10 minutes, turning once.
  6. Cut 18-inch square sheet of heavy-duty foil. Place pineapple slices in single layer on foil. Brush each with teriyaki mixture.
  7. After chicken has cooked 10 minutes, place foil with pineapple on grill next to chicken.
  8. Brush chicken with teriyaki mixture. Cook chicken and pineapple 5 to 10 minutes longer, brushing chicken once or twice with teriyaki mixture, until juice of chicken is clear when thickest part is cut (170 F). If desired, cut pineapple slices into wedges.
  9. Heat any remaining teriyaki mixture to boiling; boil 1 minute. Serve hot mixture with chicken and pineapple.

Laura Bush's Cowboy Cookies (White House version)


  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 sticks butter (6 ounces, 12 Tbsp), at room temperature
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 1/2 large eggs, beaten *
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups semisweet chocolate chips
  • 1 1/2 cups old fashioned rolled oats
  • 1 cup sweetened flaked coconut (we used shredded)
  • 1 cup chopped pecans

*This recipe is a half-recipe of the original, which calls for 3 eggs. To get half of 3 eggs, you can either just use only one egg, or beat two eggs and remove about 2 Tbsp.


  1. Preheat oven to 350 F with racks in upper and lower third. Spray or grease baking sheet pans.
  2. In a large bowl, vigorously whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. Place butter in a standing electric mixer and beat on medium speed until smooth and light, about 1 minute.
  4. Slowly add in the white sugar and brown sugar, and beat to combine, about 2 more minutes.
  5. Add half the eggs, beat, and then add the other half and beat again.
  6. Add the vanilla extract and beat again (or, if you don't have a mixer, mix by hand just make sure to completely combine the mixture).
  7. Slow the speed of the mixer to low, and slowly add the flour mixture until just combined.
  8. Add the chocolate chips, oats, coconut, and pecans, mixing until just combined.
  9. If you want large cookies, drop about 1/4 cup lumps of the dough onto the prepared cookie sheets, separated by 3 inches to allow for enough room for the cookies to spread as they cook.
  10. Bake for 7 to 9 minutes, then rotate the cookie sheets front to back and top to bottom, and bake for an additional 7 to 9 minutes.
  11. For smaller cookies, use about 2 Tbsp. of the cookie dough per cookie and cook for 13 to 16 minutes, rotating half way.
  12. Note that if you are using a dark baking sheet, it will absorb more heat, and you won't need as much baking time. Also, the top rack will bake more quickly because heat rises.
  13. Remove from oven and let cool on the baking sheets for 5 minutes. Then remove the cookies to a rack to cool completely.

You'll likely need to work in batches, depending on the size of your oven and your baking sheets.

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