Picnic foods share a few common elements - they are always do-ahead dishes and must be fun to eat on the go. Check out ChefsLine’s Guide to Picnics which includes our chefs’ and members’ favorite recipes, presentation ideas, outdoor dining tips, and menu planning help for a fun filled (yes that means delicious!) outdoor dining experience.

ChefsLine has received a lot of calls on the hotline at 1-800-977-1224 with member questions about how to best marinate, grill, and even carve beef. Some of our chefs’ most important tips are now available in our Guide to Grilling Beef.

Featured in this Cooking Guide:
How to Grill Tri Tip, Video by Chef Robyn
Grilled Steak Dish Ideas by Chef Erika
The Best Beef for Grilling by Chef Kevin
How to Carve Beef, Video by Chef Robyn

I have a party coming up on sat and I will be cooking about 40 lbs. of brisket for everyone. I did this last year but I have moved since then and my oven isn’t as big as the one I have now. Would it be better to just smoke them on the charcoal smoker or start one in the oven and one on the smoker and switch them out? Last time I did them in the oven first then smoked them and it turned out great, but again i can’t fit them both in the oven now. Any advice is greatly appreciated.
Thanks!

The Tomato Scare 2008 looks pretty serious. The FDA has released information on an outbreak of salmonellosis (salmonella) nationwide due to consumption of certain types of raw red tomatoes and products containing raw red tomatoes. ChefsLine is reaching out to our own food safety expert to discuss this issue and report back with more decisive news.

We recommend that every home cook consider the FDA’s guidelines (see below) regarding which tomatoes to eat or not to eat. Uncertain about whether to eat or cook with your tomatoes? Uncertain about the FDA’s guidelines? If so, we suggest a call to their hotline or better yet, please do not eat raw or canned tomatoes right now.

Gear up for a great party this weekend. Our guest today is Chef Ann Martin Rolke. Our goal is to uncover all of the mysteries of successful party planning in just 30 minutes featuring Ann’s menu, the “No-Chicken-Salad Texas Party Buffet.”

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