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Summer Grilling Tips, Gourmet Sandwiches, and a Giveaway to Inspire Your Next Outdoor Gathering Published on Friday, July 8, 2011 by

This giveaway is now closed. Thanks for stopping by. The winner is Steph. A HUGE congrats to her!

I’m not one of those natural cooks…the type that can whip up something amazing without ever looking at a recipe.  I’ve been challenging myself the past 5 or 6 months to get creative with our meals.  Most of my solutions don’t require a lot of time or effort because I have a busy schedule and small children.

Very soon, I’ll be sharing a list of kitchen gadgets and appliances that have helped make dinner planning manageable.  But I’ll start with the first one…a grill.  I can cook veggies, meats, fish, and sandwiches quickly and effortlessly with my grill. And, I don’t have to heat up my house by turning on the oven during the hot summer months.

 

Photo Credit: Williams-Sonoma

Since the summer is the perfect time to grill, I decided to glean some wisdom on the subject from Normajean Longfield, who works at Unilever as the Senior Culinary Professional in the Unilever Test Kitchen.  Normajean provides expertise on everyday cooking experiences and behavior and works to develop tasty, user-friendly recipes for today’s busy lifestyle.  Specifically, Normajean works with Hellmann’s and brings her culinary expertise and real life insights to the projects.  Below you’ll find my interview with her…

1. What recommendations do you have with regards to grilling sandwiches so that they’re warm and toasty but not over done?

The high, intense heat of a grill is a great way to toast bread as well as grill sandwiches. Keep a close eye out to make sure it doesn’t burn. Combine Hellmann’s® Real Mayonnaise and garlic and brush one side of each slice of bread and place on preheated grill. Grill until bread is golden brown on one side. Watch carefully to prevent burning. Turn bread over; layer your ingredients on one slice, then top with bread and grill a bit longer.

2. What sorts of trends do you see with regards to grilling/flavors?

One of the big trends in grilling this season is experimenting with flavor layering. People are using all different impactful flavors, but now in combinations to PUMP up the flavor hit! Starting with a robust marinade, topped off with a spicy rub and then even a brush of a BBQ sauce or glaze. The key to layering is to choose complimentary flavors that work together well! Also with this trend, there has been an increase in the use of grilled fruits in savory applications as well as sweet.

Photo Credit: Williams-Sonoma

3. What are your grilling must-haves with regards to ingredients/condiments etc.

During the grilling season, it is important to have all the basics to mix up a good layered flavor system, so be sure to have the basic ingredients for a good savory marinade- vinegar, Dijon mustard, olive oil, Hellmann’s Mayonnaise and brown sugar — this way it is easy to whip up a great marinade in minutes. It is also important to have a good Spice rub on hand, such as the Montreal Steak or Chicken Rub. In addition to those, a key ingredient to have on hand is a smoky BBQ sauce—this way you can grill chicken, steak, pork etc…

What grilling “gear” do you think works best?

I have a few key essentials I like to have nearby when grilling… first, a good heavy duty grill brush- to keep the grill clean and flavor free—so that all the food has its own unique delicious flavor.  Additionally, it is important to have a good barbecue brush, long handled tongs, a heavy duty stainless steel vegetable basket- then you can simply chop or slice your favorite veggies, toss them in the pan, and place it on the grill along with the main entrée. Last but not least, a well made grill meat thermometer so the steaks, burgers and chicken are cooked to perfection!

What about “gourmet” grilling?

Summer grilling is the easiest way to be a “gourmet”…. Start with delicious fresh summer vegetables and good quality meats and keep it simple. Then use the various rubs and marinades to bring out the robust flavors. Or make up your own simple topping to serve along with the meat (see ideas below) Use lots of fresh summer herbs to bring in gourmet flavors and experiment! And remember to decoratively plate the food, as “The Eye eats first”!

Add fresh from the garden chopped basil and sun-dried tomatoes to Hellmann’s or Best Foods Mayonnaise for a change-of-pace steak or chicken topper!

Succulent Grilling Sauce: Combine Hellmann’s or Best Foods Real Mayonnaise with fresh herbs and spices, a bit of Dijon mustard and brush on fish or chicken, then grill or broil.

Any-Time Quick Spread: Add horseradish to Hellmann’s or Best Foods Mayonnaise for a tasty topping, perfect for grilled burgers, steaks or even sandwiches!

Over the weekend, we celebrated the 4th with a grilling get together.  I’ll have more on our sandwich-inspired gathering, but check out the sandwich the hubby and I dreamt up (I still don’t have a name for it…recommendations?):

To get you started on your grilling journey, I have two incredible sets to giveaway, handpicked at Williams-Sonoma by Moi! I totally wish I could enter!

Win It! TWO of you will win a Calphalon Sear Nonstick Double-Burner Grill Pan with Kabob Set and The Ultimate Grilling Rub Collection (ARV $249).  To enter, simply leave a comment with either a tip above that you found useful or a grilling tip of your own.  Comments will close on July 23rd at 11:59 PM PST.

US Residents only. Duplicates and comments not including the above information will be disqualified. Comments are moderated. If you don’t see your comment in a reasonable amount of time, send me an email. Bloggers and non-bloggers may enter. If you don’t want to leave your email address, please be sure to check back for my announcement on the winner. Please note that winners must respond within 48 hours of being announced/contacted or another winner will be drawn.

Want an extra entry? Do any or all of the following and receive an extra entry for each one. Be sure to leave me a separate comment for each additional entry.

Leave a comment on the Facebook page with one of the ways you use Hellmann’s and be sure to let them know Rockin’ Mama sent ya!

Follow me on Twitter AND tweet about the contest

Like me on Facebook

Subscribe to my feed via email or reader.

Blog about this giveaway. It doesn’t have to be a separate post. Just include a blurb about it when you blog about other giveaways.

Click on one of the very cute buttons below and digg, stumble, fav, etc. Just let me know what you did in the comments!

Disclosure:  This post was created in connection with my appointment as an Ambassador in Hellmann’s Club Sandwich Program. For more great ideas, go to www.facebook.com/hellmanns.

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418 Responses
  • by Michael Smith July 8, 2011 at 8:42 pm

    It is important to keep grill temperature med or lower so as not to burn food and keep a watchful eye when cooking.

  • by Jammie July 8, 2011 at 9:51 pm

    Grilling tip, make sure to baste the meat often if you are cooking something for a long period. This will keep the meat nice and juicy!

  • by Jammie July 8, 2011 at 9:52 pm

    posted on hellmens fb, let them know you sent me as well… Jammie M

  • by Jammie July 8, 2011 at 9:54 pm
  • by Jammie July 8, 2011 at 9:54 pm

    I like you on fb Jammie M

  • by Jammie July 8, 2011 at 9:54 pm

    I subscribe via email.

  • by SANDY July 8, 2011 at 10:42 pm

    use lemon to scrub and season the grill

  • by Rebecca Graham July 9, 2011 at 12:17 am

    The tip I liked was adding basil and sun-dried tomatoes to mayo.

  • by Rebecca Graham July 9, 2011 at 12:19 am

    Follow you on Twitter: rhoneygee
    Tweeted: http://twitter.com/#!/rhoneygee/status/89594226651840512

  • by susanlanai July 9, 2011 at 2:05 am

    The Any-Time Quick Spread was a useful tip for me.

  • by susanlanai July 9, 2011 at 2:05 am
  • by susanlanai July 9, 2011 at 2:06 am

    I Like you on Facebook.

  • by susanlanai July 9, 2011 at 2:06 am

    I’m an email subscriber.

  • by susanlanai July 9, 2011 at 2:06 am

    I clicked on the Google Buzz button.

  • by Cathy W July 9, 2011 at 6:05 am

    I like the tip for mixing mayo with garlic and using it in place of butter for grilling sandwiches.

  • by Cathy W July 9, 2011 at 6:17 am
  • by Cathy W July 9, 2011 at 6:18 am

    Like you on Facebook (Cathy Wallace)

  • by Cathy W July 9, 2011 at 6:18 am

    Subscribe by email
    cjwallace43 at gmail dot com

  • by Cathy W July 9, 2011 at 6:21 am
  • by Wendy July 9, 2011 at 6:21 am

    Can’t wait to try this tip: use Hellmann’s Real Mayonnaise & garlic & brush one side of bread! Sounds delish!

  • by Wendy July 9, 2011 at 6:26 am
  • by Cathy W July 9, 2011 at 6:27 am
  • by Wendy July 9, 2011 at 6:28 am

    I like you on Facebook.
    Wendy M.

  • by Wendy July 9, 2011 at 6:28 am

    I’m an email subscriber.

  • by Wendy July 9, 2011 at 6:29 am

    I liked this post on FB.
    Wendy M.

  • by Jessie C. July 9, 2011 at 7:21 am

    I like this tip-Add fresh from the garden chopped basil and sun-dried tomatoes to Hellmann’s or Best Foods Mayonnaise for a change-of-pace steak or chicken topper!

  • by Jessie C. July 9, 2011 at 7:21 am
  • by Jessie C. July 9, 2011 at 7:22 am

    Like you on FB@tcarolinep Jessiekatie s

  • by Jessie C. July 9, 2011 at 7:22 am

    I’m a subscriber

  • by Jessie C. July 9, 2011 at 7:23 am

    Like the post@tcarolinep Jessiekatie S

  • by Jessie C. July 9, 2011 at 7:24 am

    Dugg@tcarolinep

  • by Jessie C. July 9, 2011 at 7:24 am

    Shared on FB@tcarolinep JessieKatie S

  • by Jessie C. July 9, 2011 at 7:25 am

    stumbled@tcarolinep

  • by Jessie C. July 9, 2011 at 7:25 am

    google buzzed
    tcarolinep at gmail dot com
    JC

  • by Steph July 9, 2011 at 7:46 am

    Grilling tip: Preheat your grill 15 to 25 minutes before you start cooking to make sure it reaches the right temperature (and to kill any bacteria).

  • by Steph July 9, 2011 at 7:47 am
  • by Steph July 9, 2011 at 7:48 am

    I subscribe via email.

  • by courtney July 9, 2011 at 7:54 am

    i love the basil and sundried tomatoes idea:) yum!

  • by courtney July 9, 2011 at 7:55 am
  • by courtney July 9, 2011 at 7:55 am

    i like you on fb courtney bella

  • by courtney July 9, 2011 at 7:55 am

    email subscriber

  • by Sharon July 9, 2011 at 8:05 am

    I loved your tip about flavor layering! I’m cajun (and you know how we love the spicy stuff!) so you think I would be familiar with this idea but this is the first I’ve heard of it! Thanks for the great tip!

  • by Stephanie Phelps July 9, 2011 at 8:08 am

    I like the tip of Adding fresh from the garden chopped basil and sun-dried tomatoes to Hellmann’s or Best Foods Mayonnaise for a change-of-pace steak or chicken topper!

  • by Stephanie Phelps July 9, 2011 at 8:11 am

    I liked Hellmann’s left a tip and told them you sent me over! (Stephanie Phelps)

  • by Mya Brooks July 9, 2011 at 8:11 am

    My tip is using nonstick aluminum foil for easy clean up…

  • by Stephanie Phelps July 9, 2011 at 8:12 am

    I follow you on twitter and tweeted @my4boysand1
    http://twitter.com/#!/my4boysand1/status/89713320759795714

  • by Sharon July 9, 2011 at 8:13 am

    I liked Hellman’s Fb page (and had fun with their sandwich builder!) and left a comment http://www.facebook.com/permalink.php?story_fbid=10150717022330595&id=100001156831237

  • by Sharon July 9, 2011 at 8:14 am
  • by Stephanie Phelps July 9, 2011 at 8:14 am

    I like you on Facebook.(Stephanie Phelps)

  • by Sharon July 9, 2011 at 8:15 am

    I am one of your FB fans. (Rust Hawk)

  • by Sharon July 9, 2011 at 8:19 am

    I am a current email subscriber.

  • by Sharon July 9, 2011 at 8:20 am
  • by Aisling July 9, 2011 at 8:36 am

    The hint about how to grill sandwiches so that they’re warm and toasty but not over done was very helpful.

  • by EMMA L HORTON July 9, 2011 at 8:40 am

    Start with delicious fresh summer vegetables and good quality meats and keep it simple

  • by EMMA L HORTON July 9, 2011 at 8:41 am

    E-MAIL SUBSCRIBER

  • by Ashley H. July 9, 2011 at 8:42 am

    I liked the tip about how to not burn your sandwiches.

  • by Ashley H. July 9, 2011 at 8:43 am

    I like you on facebook.

  • by paige chandler July 9, 2011 at 10:10 am

    I learned to use good heavy duty grill brush- to keep the grill clean and flavor free.

  • by Cee July 9, 2011 at 10:16 am

    We grill corn a lot, and I like to wrap it in foil once it’s been seasoned and oiled. I also like to roast corn in the oven at 350 for 30 minutes (still in the husks).

  • by JW July 9, 2011 at 10:47 am

    I like the tip about flavor layering

  • by JW July 9, 2011 at 10:47 am

    email subscriber

  • by Rachel C July 9, 2011 at 10:48 am

    I like to marinate most food the whole day so it’s moist after you grill it.

  • by Rachel C July 9, 2011 at 10:49 am

    email subscriber

  • by Stacey B. July 9, 2011 at 11:16 am

    The tip of brushing mayonnaise onto the bread before grilling sandwiches is something that my grandmother swears by!

  • by Stacey B. July 9, 2011 at 11:17 am

    I follow on twitter (@squiggles87) and tweeted: http://twitter.com/#!/squiggles87/status/89760074242859010

    xxsquigglesxx(at)gmail(dot)com

  • by Stacey B. July 9, 2011 at 11:18 am

    I ‘like’ you on facebook (Stacey B.)

    xxsquigglesxx(at)gmail(dot)com

  • by Cathy W July 9, 2011 at 11:25 am

    Like the post(Cathy Wallace)

  • by Brandon Bethea July 9, 2011 at 11:27 am

    I just tweeted about the sweeps using my user name @b22squared

  • by Cathy W July 9, 2011 at 11:28 am
  • by Deborah Rosen July 9, 2011 at 12:41 pm

    Use your grill brush to clean your grill while it’s hot. I like to do it when the cooking’s done; hubby likes to do it before he cooks…so we have the cleanest grill in town lol.

  • by Deborah Rosen July 9, 2011 at 12:41 pm

    I like you on Facebook.

  • by Sue E July 9, 2011 at 12:51 pm

    I like your tip for having a meat thermometer when grilling so everyone’s food turns out perfect. It’s also great for being sure meat like chicken is completely done inside.

  • by Sue E July 9, 2011 at 12:55 pm

    Follow you and tweeted–https://twitter.com/suebaby05/status/89784724926636032

  • by Sue E July 9, 2011 at 12:57 pm

    I “Like” you on FB

  • by Sue E July 9, 2011 at 12:58 pm

    Email subscriber as: sueellison@hcecwildblue.com

  • by nicole July 9, 2011 at 1:02 pm

    I never thought about getting a vegetable basket.

    • by Connie Johnson July 11, 2011 at 12:04 pm

      Pampered Chef sells an awesome basket, try it out.
      If you need to purchase one, let me know.

  • by Adrienne gordon July 9, 2011 at 1:28 pm

    I like the Succulent Grilling Sauce.

  • by Kathy July 9, 2011 at 1:47 pm

    I love the idea of a grilling basket for your veggies

  • by Kathy July 9, 2011 at 1:48 pm
  • by Kathy July 9, 2011 at 1:48 pm

    LIke you on FB
    kathy Persons

  • by Kathy July 9, 2011 at 1:49 pm

    LIked your post

  • by Kathy July 9, 2011 at 1:49 pm

    Email subscriber

  • by Dara Nix July 9, 2011 at 1:58 pm

    I LOVE the idea of adding horseradish to Hellmann’s or Best Foods Mayonnaise for a tasty topping, perfect for grilled burgers, steaks or even sandwiches! I really like horseradish and would NEVER have thought of this!

  • by Dara Nix July 9, 2011 at 2:01 pm

    I “like” Hellmann’s on Facebook and left them a message: http://www.facebook.com/dara.nix/posts/10150717409355595

  • by Dara Nix July 9, 2011 at 2:02 pm

    I already follow you on Twitter (@Kitty32504) and tweeted: https://twitter.com/#!/Kitty32504/status/89801547902484480

  • by Dara Nix July 9, 2011 at 2:03 pm

    I already “like” you on Facebook (Dara Nix)!

  • by Dara Nix July 9, 2011 at 2:04 pm

    I am already an e-mail subscriber!
    kitty32504 at cox dot net

  • by Dara Nix July 9, 2011 at 2:04 pm

    I stumbled this giveaway (kitty32504)!

  • by Stacy July 9, 2011 at 2:05 pm

    I like to make pizza on the grill. I make my own dough, and grill one side and then add toppings to the grilled side and then grill a few more minutes until brown & the cheese is melted. The great part is you can do 4-5 small pizzas that everyone can add their own toppings to.
    nrdunningATgmailDOTcom

  • by Stacy July 9, 2011 at 2:07 pm
  • by liz July 9, 2011 at 2:10 pm

    your tip to have a handy grill brush is clutch…better to keep up with it clean right away!

  • by tracy davis July 9, 2011 at 4:59 pm

    I like the tip for mixing mayo with garlic and using it in place of butter

  • by Janice July 9, 2011 at 5:28 pm

    My tip is baste the meat with a little Liquid smoke and Worcestershire sauce to add flavor.

  • by Janice July 9, 2011 at 5:30 pm

    I “like” you on facebook. FB name Jan Peoples

  • by Janice July 9, 2011 at 5:33 pm

    I follow you on twitter @disneyfan40 and tweeted
    http://twitter.com/#!/disneyfan40/status/89854536906326016

  • by Janice July 9, 2011 at 5:34 pm

    Email subscriber

  • by Janice July 9, 2011 at 5:37 pm

    Dugg as disneyfan40

  • by Janice July 9, 2011 at 5:39 pm

    Stumbled this post as disneyfan40

  • by Janice July 9, 2011 at 5:40 pm
  • by Carolyn July 9, 2011 at 6:22 pm

    When I grill I grill a lot of meat at once and freeze it and that way when the weather gets cooler we’re still enjoying grilled food. My cousin also grilled corn wrapped in foil with ice and it came out very good. The ice made it stay moist.

  • by TawndaM July 9, 2011 at 7:30 pm

    it’s not a good idea to grill on High… the higher the flames/heat, the more likely that you will lose control no matter how often you’ve done it… Be safe… Slow grill

  • by TawndaM July 9, 2011 at 7:38 pm
  • by TawndaM July 9, 2011 at 7:43 pm
  • by TawndaM July 9, 2011 at 7:43 pm

    Tawnda M likes you on fb

  • by TawndaM July 9, 2011 at 7:44 pm

    rss feed subscriber

  • by TawndaM July 9, 2011 at 7:46 pm
  • by clarissa July 9, 2011 at 7:48 pm

    don’t allow food to “blacken”…get charred on the grill. Its very unhealthy for you…causes cancer

  • by clarissa July 9, 2011 at 7:49 pm

    comment on hellmans facebook page

  • by linda lansford July 9, 2011 at 7:49 pm

    a tip is I use spray oil

  • by linda lansford July 9, 2011 at 7:51 pm

    I sub to email

  • by clarissa July 9, 2011 at 7:51 pm
  • by linda lansford July 9, 2011 at 7:51 pm

    I like Rockin’ Mama on fb

  • by clarissa July 9, 2011 at 7:51 pm

    facebook like you

  • by clarissa July 9, 2011 at 7:53 pm

    email subscriber

  • by clarissa July 9, 2011 at 7:55 pm

    stumbled

  • by Pamk July 9, 2011 at 9:04 pm

    Like the tip about layering flavors. I am always looking for different tastes.

  • by Pamk July 9, 2011 at 9:04 pm

    I follow you via GFC

  • by Pamk July 9, 2011 at 9:07 pm

    I follow you on twitter and tweeted

  • by Pamk July 9, 2011 at 9:15 pm

    follow you on facebook.

  • by Joshua Holmes July 9, 2011 at 9:36 pm

    I cook low temp long cooking time.

  • by Elizabeth J July 9, 2011 at 9:58 pm

    People do not usually think of grilling fruit, but that can be good, too.

  • by Theresa Jenkins July 9, 2011 at 11:55 pm

    we do a lot of meat on the grill … the kids all like chicken…for less grilling time we precook in the microware for 20 mins. >>>place chicken pieces in freezer ziplock bag(do NOT zip) ,place that in a bowl then mircoware(no white meat)chicken doesn’t burn on grill

  • by Theresa Jenkins July 10, 2011 at 12:16 am

    Left a comment on the Facebook page

  • by Theresa Jenkins July 10, 2011 at 12:21 am
  • by Theresa Jenkins July 10, 2011 at 12:21 am

    like blog on FB

  • by Debbie Welchert July 10, 2011 at 12:44 am

    I love the idea of adding fresh cut basil and sun-dried tomatoes to your Hellsmann Mayo for a great topping for your grilled steaks or chicken.

  • by Debbie Welchert July 10, 2011 at 12:48 am

    I left comment on Hellmann’s Facebook wall/Debbie Welchert

  • by Debbie Welchert July 10, 2011 at 12:52 am

    I follow you on Twitter and tweeted giveaway. https://twitter.com/#!/flipper211/status/89964760715628544

  • by Debbie Welchert July 10, 2011 at 12:54 am

    I follow you on Facebook/Debbie Welchert

  • by Debbie Welchert July 10, 2011 at 12:54 am

    I subscribe via email.

  • by Sue E July 10, 2011 at 9:03 am

    Daily Tweet–https://twitter.com/suebaby05/status/90088358797258752

  • by Deb July 10, 2011 at 11:19 am

    I liked this tip for gourmet grilling: Add fresh from the garden chopped basil and sun-dried tomatoes to Hellmann’s or Best Foods Mayonnaise for a change-of-pace steak or chicken topper

  • by Deb July 10, 2011 at 11:22 am

    Like RockinMama on Facebook

  • by Deb July 10, 2011 at 11:22 am

    Subscribe to feed via email

  • by Deb July 10, 2011 at 11:22 am

    Shared about giveaway on Facebook

  • by Deb July 10, 2011 at 11:30 am

    Left comment on Hellmann’s Facebook page

  • by Denise B. July 10, 2011 at 1:14 pm

    Never cut into or poke holes into meat that is cooking, don’t keep turning it, don’t push down on it while cooking, and let steaks and such rest for 10 minutes after cooking before cutting into it.

  • by mickeyfan July 10, 2011 at 4:12 pm

    Let your meat sear before you try to turn it. If it seems to be sticking to the grates, it isn’t ready to turn yet.

  • by nan July 10, 2011 at 7:01 pm

    my grilling tip is to have a plate for the raw meat and a different clean plate for the cooked meat
    nannypanpan at gmail.com

  • by nan July 10, 2011 at 7:02 pm

    e-mail
    nannypanpan at gmail.com

  • by Melissa Perez July 10, 2011 at 9:11 pm

    I like to have the heat on high, to be able to sear the food and then turn down to low….nom nom crunchy. I also spray the food with olive oil.

    Followed and tweeted: @mindless1der
    Liked on facebook

  • by Kathy July 11, 2011 at 2:54 am
  • by jean F July 11, 2011 at 3:46 am

    It’s easy to clean the grill with balled-up tin foil

  • by Mary Elderton July 11, 2011 at 4:34 am

    Most useful is the whole concept of making sandwiches–toasting bread–on the grill is a new idea to me and I’m glad to know about it!

  • by Mary Elderton July 11, 2011 at 4:35 am

    I’m an email subscriber

  • by Mellissa C July 11, 2011 at 7:07 am

    A tip is to always spray grill with pam, so nothing will stick.

  • by Mellissa C July 11, 2011 at 7:08 am

    Like you on facebook(Mellissa Battle Clark)

  • by Donna July 11, 2011 at 11:19 am

    I always use Hellsman for grilling sandwiches and love the idea of adding garlic

  • by Mary B. July 11, 2011 at 11:23 am

    I like this tip for toasting bread…Combine Hellmann’s® Real Mayonnaise and garlic and brush one side of each slice of bread and place on preheated grill

  • by Melissa Lawler July 11, 2011 at 11:29 am

    Pineapple is a great marinade. The enzymes help break down tough cuts of meat.

  • by glenda m July 11, 2011 at 11:30 am

    Use a charcoal grill for grilling ives the food a better flavor and make sure when you do you let the lighter fluid burn off COMPLETELY before grilling!

  • by Melissa Lawler July 11, 2011 at 11:31 am

    Left comment on Hellman’s facebook page.

    http://www.facebook.com/mglawler/posts/10150720041010595

  • by Melissa Lawler July 11, 2011 at 11:32 am

    I am following you on Twitter. MsMissy62

  • by Melissa Lawler July 11, 2011 at 11:32 am

    I like you on facebook

  • by Melissa Lawler July 11, 2011 at 11:33 am

    I tweeted the giveaway.

    Summer Grilling Tips, Gourmet Sandwiches, and a Giveaway to Inspire Your Next Outdoor GatheringRockin Mama: http://t.co/RdH5wXm via @AddThis

  • by Melissa Lawler July 11, 2011 at 11:35 am

    I subscribed to your email

  • by Nadine L July 11, 2011 at 11:46 am

    One thing I learned (the hard way) is to only turn fish only once. Flipping back and forth will break fish apart.

  • by Nadine L July 11, 2011 at 11:49 am

    I follow on Twitter (@eyzofblu63) and tweeted http://twitter.com/#!/eyzofblu63/status/90492403487739904

  • by Nadine L July 11, 2011 at 11:50 am

    I like you on Facebook (Nadine E Larsen)

  • by Nadine L July 11, 2011 at 11:50 am

    I subscribe by email (peaceloveandpetsblog@gmail.com)

  • by Sue E July 11, 2011 at 5:52 pm

    Daily Tweet–https://twitter.com/suebaby05/status/90584102260056064

  • by wcc July 11, 2011 at 6:33 pm

    I like the tip about keeping it simple. Yummy tasting grilled food doesn’t have to be a chore to prepare and there’s so many veggies that taste great grilled! Thanks for the chance!

  • by chris July 11, 2011 at 6:34 pm

    like adding basil and sun-dried tomatoes to mayo

  • by wcc July 11, 2011 at 6:34 pm

    I’m following you on twitter (@whitechocolatec) & tweeted: http://twitter.com/whitechocolatec/statuses/90594784783245312

  • by wcc July 11, 2011 at 6:35 pm

    Like you on FB (Username: Les C.)

  • by wcc July 11, 2011 at 6:35 pm

    Subscriberd already.

  • by wcc July 11, 2011 at 6:35 pm

    I stumbled this giveaway (username: whitechocolatech).

  • by Kellene July 11, 2011 at 7:31 pm

    I love your tip about mixing Hellman’s mayo and garlic, spreading on bread and gilling just enough to toast them a little before making your sandwich. Thanks!!!

  • by Kathy July 12, 2011 at 3:05 am
  • by Jean July 12, 2011 at 8:14 am

    I love Hellman’s the best and love to make a quick marianade using mayo, sea salt, pepper, worchestershire sauce and lime juice. Great on boneless chicken breats and just grill

  • by Ashley July 12, 2011 at 10:16 am

    Add horseradish to Hellmann’s or Best Foods Mayonnaise for a tasty topping, is my favorite tip
    agatewood1@ymail.cmo

  • by Ashley July 12, 2011 at 10:16 am

    Hellmans fb liker and I wrote on their wall agatewood1@ymail.com

  • by Ashley July 12, 2011 at 10:17 am

    I like u on fb (AshleyG)
    agatewood1@ymail.com

  • by Ashley July 12, 2011 at 10:17 am

    google reader subscriber
    agatewood1@ymail.com

  • by Kristen M July 12, 2011 at 3:33 pm

    A grilling tip I use is to cut a lemon in half and scrub it on the grill before cooking. It flavors the food and cleans the grates.

  • by Kristen M July 12, 2011 at 3:34 pm

    I subscribe to your RSS feed.

  • by Jessica July 12, 2011 at 3:35 pm

    I love the tip about mixing garlic and Hellmann’s and brushing it on bread. It sounds delicious!

  • by Ellie W July 12, 2011 at 7:14 pm

    I don’t have an actual grilling tip but a cleaning the grill tip. I use a half an onion to clean the grill. It works better than anything I’ve found.
    Thanks for the giveaway!
    eswright18 at gmail dot com

  • by Ellie W July 12, 2011 at 7:15 pm

    I follow on Twitter @eswright18 and tweeted
    https://twitter.com/#!/eswright18/status/90967573184790529
    eswright18 at gmail dot com

  • by Ellie W July 12, 2011 at 7:16 pm

    I like you on FB (Ellie W)
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  • by Ellie W July 12, 2011 at 7:16 pm

    I subscribe via Google Reader
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  • by Sue E July 12, 2011 at 7:44 pm

    Daily Tweet–https://twitter.com/suebaby05/status/90974771927449600

  • by Cheryl July 12, 2011 at 10:59 pm

    Marinade, marinade, marinade!

  • by elizabeth p July 13, 2011 at 12:02 am

    I think it is important to know when to apply your sauces.

  • by kathy July 13, 2011 at 3:28 am
  • by Heather M. July 13, 2011 at 9:29 am

    We love grilling corn on the cob on our charcoal grill. You just don’t pull all the leaves off, pull them back and douse some butter and Old Bay seasoning, then wrap them back up. Grill for about 10 minutes, and serve. Delish!

  • by Wehaf July 13, 2011 at 2:29 pm

    My tip is to soak wooden skewers before using them so they don’t burn.

  • by Sue E July 13, 2011 at 2:47 pm

    Daily Tweet–https://twitter.com/suebaby05/status/91262028395724802

  • by Elena July 13, 2011 at 5:25 pm

    My grilling tip is to make sure the meat is room temperature, not too cold. It will be more tender then.

  • by Elena July 13, 2011 at 5:27 pm

    subscribe to your blog’s updates via Yahoo Reader

  • by Elena July 13, 2011 at 5:27 pm
  • by Elena July 13, 2011 at 5:29 pm

    I like you on Facebook (Elena Istomina)

  • by Elena July 13, 2011 at 5:30 pm
  • by Brenda S. July 13, 2011 at 10:01 pm

    I subscribe via email.

  • by Kathy July 14, 2011 at 6:06 am
  • by Sue E July 14, 2011 at 2:12 pm

    Daily Tweet–https://twitter.com/suebaby05/status/91615849387012096

  • by Mk July 14, 2011 at 5:43 pm

    “gourmet” grilling q&a makes me more confident and eager to grill

  • by Susan C July 14, 2011 at 6:25 pm

    I liked your recipe for Succulent Grilling Sauce.
    smchester at gmail dot com

  • by Susan C July 14, 2011 at 6:26 pm

    I like you on facebook as Susan Chester
    smchester at gmail dot com

  • by Kathy July 15, 2011 at 2:15 am
  • by Sue E July 15, 2011 at 9:17 am

    DT–https://twitter.com/suebaby05/status/91903323640311808

  • by Kathy July 16, 2011 at 3:48 am
  • by Sue E July 16, 2011 at 8:19 pm

    DT–https://twitter.com/suebaby05/status/92432956961980418

  • by Claire July 16, 2011 at 11:18 pm

    It is important to keep grill temperature med or lower so as not to burn food and keep a watchful eye when cooking.

  • by Teresa July 17, 2011 at 6:09 am

    Have a well made grill meat thermometer so the steaks, burgers and chicken are cooked to perfection!
    tssk10(at)gmail(dot)com

  • by Teresa July 17, 2011 at 6:18 am

    I commented on Hellmann’s Facebook wall
    Facebook.com/tssk10
    tssk10(at)gmail(dot)com
    http://www.facebook.com/tssk10/posts/10150728983610595

  • by Teresa July 17, 2011 at 6:20 am

    I follow you on Twitter and tweeted this giveaway – @tssk10
    tssk10(at)gmail(dot)com
    http://twitter.com/#!/tssk10/status/92584196723326977

  • by Teresa July 17, 2011 at 6:21 am

    I like you on Facebook
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    I subscribe to your email
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  • by Teresa July 17, 2011 at 6:23 am

    I like this post on Facebook
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  • by Kathy July 17, 2011 at 6:32 am
  • by eva July 17, 2011 at 8:22 am

    Like the tip of adding basil and sundried tomatoes to mayo! :]
    ekeiuuu@gmail.com

  • by eva July 17, 2011 at 8:24 am
  • by eva July 17, 2011 at 8:24 am
  • by eva July 17, 2011 at 8:25 am

    stumbled
    ekieu
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  • by eva July 17, 2011 at 8:25 am

    liked on fb [ eva kieu ]
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  • by eva July 17, 2011 at 8:26 am

    added to rss
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  • by Sue E July 17, 2011 at 2:31 pm

    DT–https://twitter.com/suebaby05/status/92707691306299392

  • by Annmarie W. July 17, 2011 at 3:39 pm

    I loved your tip to “Combine Hellmann’s or Best Foods Real Mayonnaise with fresh herbs and spices, a bit of Dijon mustard and brush on fish or chicken, then grill”. Sounds delicious!

  • by Annmarie W. July 17, 2011 at 3:41 pm

    I follow you on twitter & tweeted! http://twitter.com/#!/amweeks/status/92725457199431680

  • by Summer Bonner July 17, 2011 at 3:41 pm

    My favorite Grilling Tip is to use Pam…A true time saver for all your Grilling Needs…

  • by Annmarie W. July 17, 2011 at 3:41 pm

    I’m one of your facebook fans! (Annmarie Dipasqua Weeks)

  • by Annmarie W. July 17, 2011 at 3:42 pm

    I subscribe via email!

  • by Ingrid July 17, 2011 at 7:33 pm

    I liked the Hellman’s mayonaise tip. We enjoy grilling out almost everyday.

  • by Ingrid July 17, 2011 at 7:35 pm

    I subscribe to you via email.

  • by Ingrid July 17, 2011 at 7:35 pm

    I like you on Facebook

  • by Teresa July 18, 2011 at 3:59 am

    I tweeted this giveaway – @tssk10
    tssk10(at)gmail(dot)com
    http://twitter.com/#!/tssk10/status/92910893469409281

  • by Sue E July 18, 2011 at 9:24 am

    DT–https://twitter.com/suebaby05/status/92992929932648450

  • by Kathy July 18, 2011 at 11:27 am
  • by Kristie July 18, 2011 at 1:29 pm

    I like the tip to have a vegetable basket…we started using one last year and love it! :-)

  • by Kristie July 18, 2011 at 1:29 pm

    I subscribe via e-mail.

  • by Kristie July 18, 2011 at 1:29 pm

    I like your blog on facebook.

  • by joseph gersch jr July 18, 2011 at 4:34 pm

    i like this tip Add fresh from the garden chopped basil and sun-dried tomatoes to Hellmann’s or Best Foods Mayonnaise for a change-of-pace steak or chicken topper

  • by Teresa July 19, 2011 at 2:40 am

    I tweeted this giveaway – @tssk10
    tssk10(at)gmail(dot)com
    http://twitter.com/#!/tssk10/status/93252530313773056

  • by Gayle C July 19, 2011 at 10:55 pm

    I liked this grilling tdebgcd@insightbb.comp:
    “Succulent Grilling Sauce: Combine Hellmann’s or Best Foods Real Mayonnaise with fresh herbs and spices, a bit of Dijon mustard and brush on fish or chicken, then grill or broil.”

    I will be trying this grilling sauce this weekend.

    chrisdeglen(at)gmail(dot)com

  • by Gayle C July 19, 2011 at 10:56 pm

    http://twitter.com/#!/@chrisdeglen Tweeted -

    chrisdeglen/status/93559731192467457

    chrisdeglen(at)gmail(dot)com

  • by ferriz July 20, 2011 at 1:53 am

    im a grilling novice but you can grill on foil to prevent grill marks on things that are delicate but still would love that smokey flavor!

    ferriza2(at)yahoo(dot)com

  • by ferriz July 20, 2011 at 1:54 am

    fb fan: xferriza2 (Danielle b)

    ferriza2(at)yahoo(dot)com

  • by ferriz July 20, 2011 at 1:54 am

    email sub: ferriza2(at)yahoo(dot)com

  • by Kathy July 20, 2011 at 3:37 am
  • by katfam July 20, 2011 at 5:27 am

    The grill is my husband’s domain. I have no idea how it works. So I don’t have any tips, other than if you don’t want to cook, let your hubby own the grill.

  • by katfam July 20, 2011 at 5:28 am

    I like you on FB.

  • by Teresa July 20, 2011 at 3:28 pm

    I tweeted this giveaway – @tssk10
    tssk10(at)gmail(dot)com
    http://twitter.com/#!/tssk10/status/93808207977385984

  • by Jill Myrick July 20, 2011 at 5:43 pm

    Before grilling meats such as steaks, chicken or pork we rub a light coating of olive oil over it and then season with spices such as McCormick Montreal Steak seasoning.
    This not only keeps the meat from sticking to the grill but also keeps the seasoning in place so that it can cook into the meat.

    jweezie43[at]gmail[dot]com

  • by Jill Myrick July 20, 2011 at 5:43 pm

    I am subscribed via email as jweezie43[at]gmail[dot]com.

  • by Jill Myrick July 20, 2011 at 5:44 pm

    I am a fan via Facebook as Jill Myrick.

    jweezie43[at]gmail[dot]com

  • by Jill Myrick July 20, 2011 at 5:45 pm

    I “Like” this post as Jill Myrick.

    jweezie43[at]gmail[dot]com

  • by Kristie July 21, 2011 at 3:41 am
  • by Theresa D July 21, 2011 at 4:27 am

    I found the tip above about a few key essentials helpful.

  • by Theresa D July 21, 2011 at 4:29 am

    I follow you on twitter and tweeted.

    http://twitter.com/#!/terri142/status/94005853023252480

  • by Theresa D July 21, 2011 at 4:30 am

    I Like you on Facebook.

  • by Teresa July 21, 2011 at 4:56 am

    I tweeted this giveaway – @tssk10
    tssk10(at)gmail(dot)com
    http://twitter.com/#!/tssk10/status/94012629621805056

  • by Sheila K. July 21, 2011 at 5:39 am

    I like the suggestion of adding horseradish to Hellman’s for a kicked-up topping!

  • by Sheila K. July 21, 2011 at 5:43 am

    I posted a comment on Hellman’s FB page (Sheila Korman) citing one way I use Hellman’s, and I mentioned that Rockin’ Mama sent me!

  • by Sheila K. July 21, 2011 at 5:44 am

    I like you on FB (Sheila Korman)!

  • by Sheila K. July 21, 2011 at 5:44 am

    I’m an email subscriber!

  • by Sheila K. July 21, 2011 at 5:46 am

    I follow you on Twitter (@skkorman), and I tweeted this giveaway:

    http://twitter.com/#!/skkorman/status/94025272659161088

  • by Caryn S July 21, 2011 at 11:44 am

    My tip is to grill fresh fruit like pineapple and peaches. Yum!

  • by Sue E July 21, 2011 at 1:26 pm

    DT–https://twitter.com/suebaby05/status/94141106610114560

  • by Donna L July 21, 2011 at 2:34 pm

    I like the grilling tip: Make sure you have a grill meat thermometer.

  • by Donna L July 21, 2011 at 2:35 pm

    I like you on FB. Donna H.

  • by Donna L July 21, 2011 at 2:37 pm

    I follow on Twitter. @dlhaley17

  • by april bever July 21, 2011 at 6:50 pm

    A key ingredient to have on hand is a smoky BBQ sauce—this way you can grill chicken, steak, pork etc…

  • by Kathy July 22, 2011 at 3:09 am
  • by Tammy Darling July 22, 2011 at 7:50 am

    “Start with delicious fresh summer vegetables and good quality meats and keep it simple.”

  • by Penny Snyder July 22, 2011 at 8:43 am

    My best grilling tip is to be patient….grill items on indirect heat, slow, and long! grammypenny@frontier.com

  • by Penny Snyder July 22, 2011 at 8:45 am

    Like you on Facebook! Penny Hayes Snyder – grammypenny@frontier.com

  • by Sue E July 22, 2011 at 9:28 am

    DT–https://twitter.com/suebaby05/status/94443492264263681

  • by Ceinwyn July 22, 2011 at 9:50 am

    I love to grill corn on the cob. Simply soak in the husk for about 15 minutes, and plop on the grill in the husk. After about five minutes I peel back the husk to get those nice grill marks without making it crispy black.

  • by happi shopr July 22, 2011 at 10:55 am

    This tip sounds delish: add basil and sun-dried tomatoes to mayo.

  • by Debra F July 22, 2011 at 11:03 am

    I like the tip to chop up sun dried tomatoes to add to your mayo…that would be delicious on a grilled chicken sandwich!

  • by Debra F July 22, 2011 at 11:04 am

    I like you on Facebook
    Debra Ford

  • by Debra F July 22, 2011 at 11:04 am
  • by Debra F July 22, 2011 at 11:04 am

    I subscribe to your RSS feed with google reader

  • by Debra F July 22, 2011 at 11:05 am

    I liked the post on Facebook
    Debra Ford

  • by rain m July 22, 2011 at 11:20 am

    marinating meat before grilling lowers the cancer causing chemicals produced due to the high heat

  • by Angela Winesburg July 22, 2011 at 11:59 am

    My favorite was the tip of mixing mayo with garlic and using it in place of butter, thanks!

  • by Angela Winesburg July 22, 2011 at 12:00 pm

    Email Subscriber, thanks!

  • by Angela Winesburg July 22, 2011 at 12:00 pm

    Liked you on FB (AngelaWinesburg)

  • by Angela Winesburg July 22, 2011 at 12:01 pm
  • by Erica C. July 22, 2011 at 2:20 pm

    It’s good to wrap veggies in aluminum foil and throw them on the grill while the meat cooks.

  • by Gloria S July 22, 2011 at 2:33 pm

    I like the idea of combining Hellmann’s or Best Foods Real Mayonnaise with fresh herbs and spices

  • by Gloria S July 22, 2011 at 2:35 pm

    I like you on facebook

  • by Debra Hall July 22, 2011 at 2:57 pm

    i make sure that the grill is not to hot

  • by Debra Hall July 22, 2011 at 2:58 pm

    im a email subscriber

  • by Debra Hall July 22, 2011 at 2:59 pm

    im a facebook fan

  • by Amy July 22, 2011 at 3:44 pm

    Use a grill basket for delicate things like shrimp.

  • by Amy July 22, 2011 at 3:48 pm

    I like you on FB. Amy Carlson

  • by Amy July 22, 2011 at 3:48 pm
  • by Amy July 22, 2011 at 3:49 pm

    I subscribe via email

  • by Teresa July 22, 2011 at 3:50 pm

    I tweeted this giveaway – @tssk10
    tssk10(at)gmail(dot)com
    http://twitter.com/#!/tssk10/status/94537356723499008

  • by Jill L July 22, 2011 at 4:12 pm

    My best grilling tip right now is to skip it and order a pizza!!! Way too hot to be standing outside. Can’t wait for the weather to cool down just a tad and start enjoying grilling out again.

  • by Jill L July 22, 2011 at 4:16 pm

    Left a message on Hellman’s fb wall letting them know one way I use Hellmann’s and let them know you sent me.

  • by Jill L July 22, 2011 at 4:17 pm
  • by Jill L July 22, 2011 at 4:17 pm

    ‘Like’ you on FB

  • by Jill L July 22, 2011 at 4:17 pm

    I’m an email subscriber.

  • by Molly Capel July 22, 2011 at 4:40 pm

    I like the idea of keeping a veggie basket at your grill. Makes it such a pain when you have several areas you have to prepare your food in, rather than just throwing everything on the grill.

  • by Paula Hafner July 22, 2011 at 4:51 pm

    Keep the grill clean so the flavors don’t mix. We like to spray our grill with cooking spray to make cleaning easier.

  • by Paula Hafner July 22, 2011 at 4:52 pm

    I follow you on Twitter and Tweeted- https://twitter.com/ksh123/status/94553240393351168

  • by Ed Nemmers July 22, 2011 at 5:59 pm

    Steaks should rest for ten minutes after removal from the grill before indulging.

  • by julieh July 22, 2011 at 6:59 pm

    I learned that using a cedar plank for salmon keeps it from falling through the grate, and makes of great tasting salmon!

  • by Required: Name July 22, 2011 at 7:30 pm

    I’ve learned to let the grill pan heat up completely before adding the food. It keeps
    food from getting soggy.

  • by Lucy Schwartz July 22, 2011 at 7:48 pm

    I’d like to try making toast on the grill. Hey it is better to start small.

  • by Colleen S July 22, 2011 at 8:15 pm

    When I grill chicken or pork over charcoal I love to sprinkle rosemary on the coals. It adds a lovely fragrance to the smoke

  • by Arianah Watts July 22, 2011 at 8:26 pm

    My tip is to soak wooden skewers in water prior to grilling kabobs! I have caught them on fire many times :(

  • by Arianah Watts July 22, 2011 at 8:26 pm

    I am an email subscriber.

  • by Arianah Watts July 22, 2011 at 8:27 pm

    I like you on fb as Arianah Watts.

  • by Derk Thomas July 22, 2011 at 8:28 pm

    Then use the various rubs and marinades to bring out the robust flavors. I have never done that.

  • by alycep July 22, 2011 at 8:51 pm

    “Start with delicious fresh summer vegetables and good quality meats and keep it simple. Then use the various rubs and marinades to bring out the robust flavors” is so great advice!

  • by Cristi July 22, 2011 at 10:33 pm

    The tip I liked was adding basil and sun-dried tomatoes to mayo.

  • by Roxann July 22, 2011 at 11:36 pm

    My tip would be to keep everything on ice until you are ready to cook it. With the heat index in the 100′s across most of the country , no one wants to get food poisoning!

  • by Roxann July 22, 2011 at 11:39 pm

    Google reader subscriber.

  • by Melaniel July 23, 2011 at 1:21 am

    Love it! I love the tip about making the sandwiches on the grill and combining mayo and garlic brushed on the bread. Sounds yummy! U can also put hellmanns right on the steak or chicken on the grill…and on cobs of corn instead of butter. Its yummy!

  • by Melanie July 23, 2011 at 1:26 am

    I wrote a comment on their wall about bbq tips and said u sent me!

  • by kathy pease July 23, 2011 at 4:26 am

    my favorite is the Succulent Grilling Sauce: Combine Hellmann’s or Best Foods Real Mayonnaise with fresh herbs and spices, a bit of Dijon mustard and brush on fish or chicken, then grill or broil that sounds like it would give your food a real kick..im trying this :)

  • by kathy pease July 23, 2011 at 4:28 am
  • by kathy pease July 23, 2011 at 4:28 am

    like you on facebook kathy l pease
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    rss google feed subscriber
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  • by kathy pease July 23, 2011 at 4:37 am
  • by kathy pease July 23, 2011 at 4:40 am

    stumbled klp1965

  • by susan p July 23, 2011 at 5:50 am

    my tip is to grill as much as possible, it’s so good!

  • by susan p July 23, 2011 at 5:54 am

    I posted on helmanns wall

  • by susan p July 23, 2011 at 5:54 am

    I like you on fb

  • by Emma Peel July 23, 2011 at 6:36 am

    Subscriber

  • by Emma Peel July 23, 2011 at 6:37 am

    I follow u with facebook
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  • by Sherry Conrad July 23, 2011 at 7:10 am

    I liked the add horseradish to mayo tip

  • by Sherry Conrad July 23, 2011 at 7:11 am

    Like you Sherry Conrad

  • by Sherry Conrad July 23, 2011 at 7:12 am

    Subscriber

  • by Annette D July 23, 2011 at 7:24 am

    It is important to keep the temperature at medium or low, so as not to burn your fabulous creation!

  • by Tracy P July 23, 2011 at 7:28 am

    My tip would be to rub the grill with vegetable oil or non-stick cooking spray. Its keeps the food from sticking.

  • by Melissa B. July 23, 2011 at 7:30 am

    My grilling tips are to marinate the meat overnight and to use Pam grill spray.

  • by Tracy P July 23, 2011 at 7:31 am

    I follow you on Twitter
    @cloud10277
    Tweeted:
    http://twitter.com/#!/cloud10277/status/94776484123783168

  • by Annette D July 23, 2011 at 7:32 am
  • by robyn paris July 23, 2011 at 7:35 am

    I like the tip about toasting on the grill.

  • by Tracy P July 23, 2011 at 7:37 am

    I “Like” you on Facebook
    Tracy P

  • by robyn paris July 23, 2011 at 7:38 am

    I follow rockin mama on facebook.
    fb id robyn paris

  • by Tracy P July 23, 2011 at 7:38 am

    Email subscriber

  • by robyn paris July 23, 2011 at 7:45 am

    I left a comment on hellman’s fb page and let them khow you sent me to do so

  • by Kat Emerick July 23, 2011 at 8:56 am

    I always spray my grill and pan with Pam to keep my food from sticking.

  • by Kat Emerick July 23, 2011 at 8:57 am

    already subscribed to the mailing list of Rockin’ Mama

  • by nancy July 23, 2011 at 9:35 am

    Newly learned Grill Trip – soak meat overnight in coconut water, then season and grill. Meat is like ambrosia!

  • by iliana blair July 23, 2011 at 9:42 am

    When I grill I usually use Reynolds food wrap for steaming veggies.

  • by Shaunda Eppes July 23, 2011 at 9:47 am

    We always cove our grill grate wit aluminum foil that we have punched holes through. It makes clean up easier.
    Shaunda.Eppes at gmail dot com

  • by iliana blair July 23, 2011 at 9:49 am

    I follow you on twitter. ( madreblair)
    http://twitter.com/#!/madreblair/status/94811167024881665

  • by iliana blair July 23, 2011 at 9:51 am

    I left a comment on Hellman’s FB page

  • by iliana blair July 23, 2011 at 9:54 am

    I subscribe via email

  • by Shaunda Eppes July 23, 2011 at 10:00 am

    I like you on FB
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  • by Shaunda Eppes July 23, 2011 at 10:01 am

    Follow via Google Reader
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  • by Joanne Schultz July 23, 2011 at 10:05 am

    I love your idea of Succulent Grilling Sauce: Combine Hellmann’s or Best Foods Real Mayonnaise with fresh herbs and spices, a bit of Dijon mustard and brush on fish or chicken, then grill or broil.
    Thanks for the giveaway!

  • by Joanne Schultz July 23, 2011 at 10:06 am

    I Like Hellmann’s on Facebook and wrote on your wall-Joanne Schultz. http://www.facebook.com/js2222

  • by Joanne Schultz July 23, 2011 at 10:07 am

    i follow you on twitter – js22222222 .
    tweet: https://twitter.com/js22222222/status/94815923566936064

  • by Shaunda Eppes July 23, 2011 at 10:07 am

    Twitter follower
    Tweet:
    https://twitter.com/#!/Timshaun291/status/94815604799836160
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  • by Joanne Schultz July 23, 2011 at 10:08 am

    I Like you on Facebook-Joanne Schultz. http://www.facebook.com/js2222

  • by Joanne Schultz July 23, 2011 at 10:08 am

    I subscribe to your blog’s feed via google reader.

  • by Shaunda Eppes July 23, 2011 at 10:10 am
  • by Roseann M July 23, 2011 at 10:12 am

    When grilling sandwiches brush Mayonnaise and your favorite spice- garlic, onion powder, mix of spices to a slice bread for a new sandwich flavor with crisp crust.

  • by Shaunda Eppes July 23, 2011 at 10:12 am

    Shared on Digg
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  • by Shaunda Eppes July 23, 2011 at 10:14 am

    Stumbled as Timshaun
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  • by Shaunda Eppes July 23, 2011 at 10:19 am

    Shared on Delicious.com
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  • by Liz Neal July 23, 2011 at 10:36 am

    I like the idea of layering flavors so that you end up with a really bold taste.

  • by Liz Neal July 23, 2011 at 10:40 am

    I left a comment on Hellmann’s page and told them that Rockin’ Mama sent me.

  • by Liz Neal July 23, 2011 at 10:41 am
  • by Liz Neal July 23, 2011 at 10:43 am

    I follow you on FB.

  • by Liz Neal July 23, 2011 at 10:45 am

    I subscribe to your Rss Feed via Google Reader.

  • by Liz Neal July 23, 2011 at 10:50 am

    I left a comment on your digg page.

  • by lilshuga2001 July 23, 2011 at 10:50 am

    I find that buying a heat distributor helps grilling time :)

  • by lilshuga2001 July 23, 2011 at 10:50 am

    Subscriber!!!! :)

  • by lilshuga2001 July 23, 2011 at 10:51 am

    facebook

  • by Yvonne Butler July 23, 2011 at 10:54 am

    Our family likes EVERYTHING grilled. Get everything ready inside so so much time will not be spend in the heat. It’s really hot here. I try to think of every thing neeved and most everything we marinate. We brush hamburgers with BBQ sause so they have a different taste.

  • by angela cash July 23, 2011 at 11:01 am

    The tip that I found most useful is to use “a good heavy duty grill brush- to keep the grill clean and flavor free—so that all the food has its own unique delicious flavor.”

  • by angela cash July 23, 2011 at 11:02 am

    I “Like” you on Facebook.

  • by Yvonne Butler July 23, 2011 at 11:05 am

    I liked Hellmann’s on Facebook and commented on how I use Hellmann’s

  • by Yvonne Butler July 23, 2011 at 11:09 am

    I liked Rockin’ Mama on Facebook(Yvonne)

  • by Ericka July 23, 2011 at 12:42 pm

    My grilling tip: Before cooking and while the grill is heating up cut an onion in half and use it to clean the grill and then put the onion up in the corner, this gives your food and good taste and cleans your grill very well.

    ericka082 AT gmail DOT com

  • by maggie herrin July 23, 2011 at 1:58 pm

    I like to freeze my meat in the marinade (in a ziploc bag). When ready to use I take out to thaw and continue marinating before grilling/cooking.

  • by Vicki Dahlstrom July 23, 2011 at 2:09 pm

    We make kabobs quite often on the grill. I found that you should brush the sauce on when the food is almost cooked. That way it doesn’t burn.

  • by Shari Klyn July 23, 2011 at 2:14 pm

    Any-Time Quick Spread: Add horseradish to Hellmann’s or Best Foods Mayonnaise for a tasty topping, perfect for grilled burgers, steaks or even sandwiches! I will have to try this because it sounds so good.
    sklyn@mediacombb.net

  • by Brandi July 23, 2011 at 3:06 pm

    Spray your grill with non-stick cooking spray before you cook!

  • by kerri r July 23, 2011 at 5:29 pm

    follow the slow and low rule and youre meat will come out awesome

  • by kerri r July 23, 2011 at 5:36 pm

    email subscriber

  • by Lisa L July 23, 2011 at 5:43 pm

    My tip is to soak kabob skewers for about a half hour before putting them on the grill so they wont catch on fire

  • by Lisa L July 23, 2011 at 5:44 pm

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  • by Jenny July 23, 2011 at 6:04 pm

    Love the warm and toasty tip! mmm.

  • by Brian E. July 23, 2011 at 6:37 pm

    Thanks for the giveaway…a universal grilling tip: grill “low & slow” i.e. cook with low to medium heat over a long period of time for best results !

    senorpiero [at] yahoo [dot] com

  • by Brian E. July 23, 2011 at 6:38 pm

    Following YOU via Twitter: @brianpiero
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  • by C Duran July 23, 2011 at 7:24 pm

    My tip is to put small items that are easy to fall through the grill slats in foil. Ido that with onions all the time.

  • by C Duran July 23, 2011 at 7:25 pm

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  • by Celia Nickel July 23, 2011 at 7:59 pm

    I always spray my kabob sticks with cooking spray for easy off!

  • by Julie M July 23, 2011 at 8:07 pm

    My absolute favorite thing to grill is zucchini (with a little parmesan cheese).

    juleemm2003 at yahoo dot com

  • by Kristi L. July 23, 2011 at 8:15 pm

    My tip is that if you don’t have enough kabob sticks a grill basket is also terrific. You can just dump all the veggies in and save yourself a little time.

  • by trixx July 23, 2011 at 8:32 pm

    Best tip above is to get a well made grill meat thermometer. So true, beats wondering when things are cooked properly!

  • by trixx July 23, 2011 at 8:35 pm

    I subscribe via email.

  • by Rachel July 23, 2011 at 8:37 pm

    I like the idea of using horseradish to kick up burgers.

  • by Erica G July 23, 2011 at 8:38 pm

    This sounds delicious: Succulent Grilling Sauce: Combine Hellmann’s or Best Foods Real Mayonnaise with fresh herbs and spices, a bit of Dijon mustard and brush on fish or chicken, then grill or broil.

  • by Erica G July 23, 2011 at 8:42 pm

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  • by r hicks July 23, 2011 at 9:11 pm

    I like their tip about having a well made grill meat thermometer to make sure food is cooked to perfection

    brich22 at earthlink dot net

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    follow you and tweet
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  • by Mandala July 23, 2011 at 9:36 pm

    Brushing fruit with melted butter or favorite oil during grilling will help to keep the fruit from sticking to the grill grate. Spraying a non-stick cooking spray on the grate before heating grill also keeps foods from sticking.
    mandalarctic at gmail dot com

  • by Mandala July 23, 2011 at 9:37 pm

    E-mail subscriber
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  • by heather c July 23, 2011 at 9:51 pm

    I like the tip about adding fresh from the garden chopped basil and sun-dried tomatoes to your mayo or salad dressing.

  • by Gianna July 23, 2011 at 10:24 pm

    I let my meats marinate overnight in the fridge.. it gives everything the best flavor.

  • by Gianna July 23, 2011 at 10:25 pm

    I’m an email subscriber.

  • by Marcy strahan July 23, 2011 at 11:18 pm

    I think my biggest grilling tip is to let me or veggies marinate over night or at least for an hour before grilling & to use non stick cooking spray or EVO!

  • by Marcy strahan July 23, 2011 at 11:24 pm
  • by Marcy strahan July 23, 2011 at 11:25 pm

    email subscriber
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  • by Michelle H. July 23, 2011 at 11:37 pm

    I like the add-in ideas for the Hellmann’s mayo.

  • by Veronica Garrett July 23, 2011 at 11:42 pm

    I found the tip about grilling sandwiches with the high intense heat of a grill useful.

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