Now remember, I said that the new stove was a dual oven. Stay tuned for another bar cookie recipe later this week as I tested the other oven at the same time.

At the grocery store or butcher, there are different sizes for whole chickens:

• broiler – a small chicken usually around 2 – 2 1/2 pounds.
• fryer – also a small chicken around 3 or 4 pounds.
• roaster – a larger chicken that is over 4 pounds.

I like to get a 5 or 6 pound chicken to roast on the grill. I find, when roasted on the grill, it produces some of the most tender and juicy breast meat out of all of them.

There are some tools you will need when grilling a whole chicken.

1. Meat Thermometer – Because of the different sizes of birds and the reality that every grill is different in how it distributes and maintains the heat time is not how we will determine when the chicken is done. A meat thermometer, stuck in the thigh portion of the bird, will determine when the bird is fully cooked and ready to be served. An internal temperature of 180F is needed and it is in the thigh portion of the chicken that is the last place to reach that temperature. Once it is at or very near 175F, the chicken is safe to eat.
2. Roasting Rack – Along with a thermometer, I use a roasting rack to rest the bird. This lifts it up  the bird off the grill racks. The racks are a little closer to the flame and I find that they can burn the bottom of the bird if the chicken is resting right on them. A roasting rack allows all of the bird to be evenly cooked.
3. Drip Pan – This is essential because it prevents any flare-ups to occur which can char the bird. The drip pan also protects the bottom of the bird from the direct heat of the flame and gives the chickn more of an indirect method of cooking.

A meat thermometer is an essential tool for anyone who likes to cook outdoors. Sure, you can tell how much some meat has cooked by just looking at it. Even pressing down on a steak or chicken breast can reveal if it is ready or needs more cooking. But, that does not always work and a meat thermometer can tell you exactly how things are going inside that meat. If you want to cook a whole chicken, brisket or pork shoulder, you are going to want a meat thermometer. I remember once, smoking a pork shoulder, for pulled pork and I did not use a meat thermometer. I determined its doneness by how long it was smoking, instead of the internal temperature of the meat. After the time was up, I took it out and started to try and pull the meat. The pork shoulder was fully cooked, but it had not reached a high enough internal temperature to allow the meat to easily pull. I vowed, from that moment on, to always use a thermometer.

I have a gas grill and a smoker, so I cook my fair share of meat throughout the year. I like to cook smaller cuts of meat and larger ones as well, that require more of a low and slow form of cooking.  I have many different types of thermometers I use. So, when Napoleon offered to send me their new wireless thermometer, I was eager to try it. I have never used a meat thermometer that is wireless.

Napoleon makes some great products and I actually use one of their gas grills and have had it since 2004. It is a great grill!

This thermometer has two parts – the base, which the food probe is attached to, and the wireless display. Each take 2 AAA batteries to operate.

The meat probe is attached to the base of the unit and it has a 3 foot cable, which gives plenty of length whether using a large grill or any type of smoker. There is a signal button on the base unit that, when pressed, has the base searching for the display unit. There is an icon on the display to show whether the base and display units are connected. It was super easy to set up! I tested the wireless distance and found that it worked really well. I walked close to the advertised 200 feet before the signal started to get spotty. I also set the unit outside on my deck and walked inside. I went all through the house, even into the basement, and still got the signal. The wireless feature is great as it allows you to keep the display by your side and you can see how the meat is doing at any time without having to go to the grill or smoker.

The display has many different features:

• Temperature setting. Not only is there a display for the actual temperature of the meat, but there is also the ability to set the target temperature. There are many different preset temperatures and you also have the ability to customize it to any specific temperature. Hit the meat button and the display will cycle through various types of meat like beef, chicken, pork, lamb and fish – each having its own preset temperature. For beef there are also set temperatures based on whether you prefer your steak rare, medium or well done. It is really easy to operate and all you have to do is set the temperature and the unit will beep once the meat has reached that target temperature. On the back of the unit there is a switch allowing you to use either Celsius or Fahrenheit.
• Timer setting. This thermometer is also equipped with a timer. On the back of the unit there is a switch allowing you to choose either temperature or timer mode. Timer mode gives you the opportunity to set how long you wish to cook the meat on the grill. Set how many hours and/or minutes up to a maximum of 23 hours and 59 minutes. When the timer reaches zero, it will beep. The timer can work alongside the thermometer giving you plenty of options.
• There is also a light button to illuminate the display if cooking during evening hours.
• Language – there are settings for English, French, Spanish and German

This thermometer seems to have it all. Even on the back of the display, there is a clip. The clip allows you to attach the display to your shorts or jeans to keep it right by your side. The clip can also be pulled out to turn it into a stand so the display can sit on a table. There are even 2 magnets on the clip so that the display can stick to anything metal like a BBQ, fridge, steel table, etc.

Of all the thermometers I have used, none of the others have had as many features as this one does. It is the perfect thermometer for anyone who likes to cook by the grill or smoker. Actually, it would be just as effective if used inside when cooking anything in the oven as well!

Pick up this thermometer here Napoleon 70006 Wireless Thermometer

Disclaimer: Napoleon provided me with the Wireless Thermometer. They did not pay me for this review and the views expressed above are my honest reactions after trying the product.

Chorizo Stuffed Jalapeno Poppers

Dads often like spicy food and these jalapeno poppers are full of flavor. Diced chorizo is mixed with cream cheese and other spices to fill the jalapeno peppers and these poppers are made on the grill or in the oven.

Asian Beef Skewers

For some dads, cooking on the grill is their idea of the perfect Father’s Day. Marinate these beef skewers with an Asian marinade so that dad can stay by the grill!

Bourbon Sticky Ribs

Ribs and bourbon – that is sure to make dad a happy man. These ribs are sticky, sweet and fall off the bone delicious!

Apricot Habanero Chicken Wings

Wings are the ultimate game day food and are perfect for Father’s Day. These have a sweet heat that dad is sure to love.

Philly Cheesesteak Pizza

The awesome flavor of the classic cheesesteak sandwich from Philidelphia on a pizza. Piles of meat, BBQ sauce and two kinds of cheese – this pizza is sure to get right to the heart of any dad!

Grilled Tandoori Chicken Drumsticks

Here is one more reason for dad to get behind the grill. Tandoori spices are perfect for grilling and these drumsticks are so delicious, you should make sure there are plenty because they will go fast!

Guinness Bread

This Guinness bread has a sweet malty flavor and is perfect for any dad who enjoys going to the pub.

Corona Lime BBQ Sauce

Corona and lime go hand in hand and are a perfect combination for this BBQ sauce. Dad would love it on chicken, pork and more. It even makes a great Father’s Day gift!

Almost 17 years later these knives are still used every day and they have held up remarkably well. I have added some knives to the collection and they all get a workout. As knives get used they dull and require sharpening. I have tried many different methods to sharpen my knife collection. I have a sharpening steel and a sharpening stone. Both have worked ok, but require precision to make a sharp blade. Along with those methods, I have also taken them to stores that specialize in sharpening knives. The knives turned out great but it is not cheap when you have a large collection of knives. There is also a man who sharpens knives and he drives a van through various neighborhoods ringing a bell, letting people know he is in the area. One time I got him to sharpen a few of my knives and he actually almost destroyed them. I do not know what he did, but I will not ever do that again. I had never used a high quality electric knife sharpener before, so when Chef’s Choice offered to send me one of their units, I was eager to give it a try on my knife collection.

Chef’s Choice makes many products and one of there specialties are knife sharpeners. They make both manual and electric sharpeners and have many models in each category. The model that Chef’s Choice sent me to try was the EdgeSelect 120. This is a 3 stage electric knife sharpener for European blades. They also have models for Asian style knives and some hybrid sharpeners.

The three sharpening stages work to create an extremely sharp blade. Stage 1 has diamond coated discs and it works to clean and set the groove. Stage 1 can wear down some of the metal if overused, so they recommend using this stage only for extremely dull knives (like the ones I had!). Stage 2 creates a second bevel on the blade, a couple degrees larger than the bevel on the first blade. Stage 3 uses fine abrasive discs to create a third larger bevel. It also polishes the knife. The abrasive action in stage 3 also polishes and sharpens the bevels made in the first 2 stages. If a knife is reasonably sharp, just using stage 3 should resharpen the knife quite well. Stage 3 is also used to sharpen serrated knives. Bread and steak knives can be restored back to their original condition.

I was eager to give the EdgeSelect a workout with my knives and here is the list of knives I sharpened:

• 8″ and 6″ slicing knife
• serrated bread knife
• meat cleaver
• vegetable knife
• steak knife
• pocket knife
• miscellaneous cheaper knives

The sharpening work really well. The knives were all sharper than I ever remembered. I put them through their paces afterwards, cutting raw meat, cooked meat, vegetables, bread and more. The meat cleaver broke down a whole chicken with ease and the bread knife easily sliced a loaf of fresh French bread. What impressed me more than anything was when I used my slicing knife on a tomato. I personally find that slicing a tomato reveals how sharp a knife really ease. I rested the knife on the tomato and started to slice it. I did not put any pressure on the knife but, as I began the slicing motion, it cleanly went through the tomato. I was impressed and the knife was able to make very thin slices without any problem.8″ chef knife

The knife is one of the most important tools for a cook. Therefore making sure that they are sharp is essential. I have a lot of knives in my kitchen and it is expensive to go and get them sharpened. The EdgeSelect is well worth the price as it will pay for itself  in no time. Not only that, it is very convenient to be able to sharpen knives right in your own kitchen whenever you need that sharp blade. You can get this blade and others here – Chef’s Choice.

Disclaimer: Chef’s Choice provided me with the EdgeSelect. They did not pay me for this review and the views expressed above are my honest reactions after trying the product.

To go with this broth I made meatballs. Now these meatballs are not the typical beef or pork meatballs. These are made with ground chicken and minced shrimp. I used a food processor to mince the shrimp, but you could do it by hand with a knife if you want the shrimp to be chunkier in the meatballs. Along with the meatballs, yu  choy or some other Chinese green, is served in the soup. Hoisin or sriracha are the perfect condiments to go with this healthy soup.

I make my own green curry paste and the recipe is here. It is really simple to do and far fresher tasting than the store bought kinds. If you are not able to make your own, the kinds available at most stores are perfectly fine.

This recipe also includes fresh blueberries for added summer berry goodness. Half of the apples are cooked down in the cast iron skillet (I used a 12 inch skillet) before the crumble is baked in the oven. Make sure you do not skip this step! This creates an amazing caramelized flavor in the crumble that really works. Lemon zest and cinnamon add layers of depth to the flavor of this crumble. Making it in the cast iron skillet is super easy. The apples are cooked down in the skillet, everything is added into the skillet and then it is thrown in the oven.

I served this crumble with a Maple Marcarpone Cream. It was the perfect topping to provide something smooth and creamy with the crumble. Other options that work well are vanilla ice cream or whipped cream. The crumble is best when served warm and the cream topping starts to melt into the crumble. Drool factor overload!