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The Grill Grrrl shows you how it's done.

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Robyn Lindars, a Clean Plate Charlie contributor also known by the handle "Grill Grrrl," recognizes how intimidating the grill can be for novices, including women who may traditionally cede that territory to the males in their lives. In fact, Lindars first got into the grilling game professionally after attempting to use her husband's propane grill and encountering a minor hitch. A faulty starter led to a "propane poof," and Lindars thought: "Screw this. I'm getting a new grill."

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photo courtesy of the Jack Daniels Invitational BBQ Competition

​Competition barbecue is serious business, with prize money and, perhaps more important, bragging rights at stake. But you wouldn't guess that from the team names, which often use double entendres as if they're saucing their meat.

Most competitions, such as the Jack Daniels Invitational, involve competing in categories such as pork ribs, pork shoulder/butts, beef brisket, and chicken for the title of grand champion. But here, we're looking for the grand champion of pork jokes, so below are our five favorite team names.

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photo courtesy of Mark Woodbury, Woodbury and Associates.

Mark Woodbury smokes a Bacon Explosion at Culinary Concepts, the local Big Green Egg dealer in Pompano Beach.

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"Grill Girl" Robyn Lindars is a local grilling and BBQ fanatic and blogs about her adventures at grillgrrrl.com.

Those of us addicted to the art of barbecue -- a method of cooking meat low and slow for hours to achieve succulent, smoky results -- sometimes speak in a secret language that makes no sense to the outside world. Here's a breakdown of some insider jargon that will put you in the know.More >>

Robyn Lindars

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Robyn Medlin Lindars is our resident grilling and BBQ fanatic. Check out her blog at www.grillgrrrl.com.

Tailgating season is upon us: a season that glorifies drinking copious amounts of beer while wearing your favorite Gator/Dolphin/Hurricanes t-shirt, and eating large amounts of dip.

And jalapeno poppers.

Let's not forget the fire-roasted guacamole.

Here are my top recipes that will (hopefully) get your team lucky, you lucky, or you both lucky.

5) Prosciutto and Jalapeno Poppers:

Ingredients
--10 jalapenos
-- One (6-8 0z) package of prosciutto
-- 8 ounces of havarti cheese (or your favorite type of cheese).

Directions:
-- Cut the tops off of the jalapeno peppers and scrape the insides out, removing the seeds.
-- Cut cheese into lengthwise pieces the length of the jalapenos.
-- Wrap a slice of cheese with a slice of prosciutto, then stuff it inside a jalapeno as far as it will go. Repeat this process with all the poppers.
--Prepare a grill for medium direct heat (about 350 degrees). Grill the poppers for about 8 minutes total, 4 minutes each side, or until nice char marks form and the cheese begins to melt.




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