'The Manly Art of Grilling' Comes To The Playboy Franchise

"The Manly Art of Grilling” the first of a series of articles dedicated to helping Playboy readers become culinary connoisseurs. With chefs like Mario Batali and Tom Colicchio exuding masculinity in every dish they prepare, a generation of men have turned into foodies. Playboy took to the trend and has commissioned McCusker to explore regional cuisines in order to wow others and satisfy at least one of mans’ carnal hungers.

In the July/August 2009 edition, on newsstands now, Playboy features McCusker’s first article in the cooking series, titled “The Manly Art of Grilling.” His first stop is McClard’s in Hot Spring, Arkansas where he garnered insight into the perfect barbeque menu as well as the essential skills and tricks to become the ultimate grill-master. With these recipes and a bevy of new grilling knowledge your viewer will be well on their way to preparing and executing the perfect summer menu.

He'll share with us recipes for "Best Beans On The Planet" and "Mama Faye's Home-Style Potato Salad." For more on the "The Manly Art of Grilling," visit www.playboy.com.

Best Beans On The Planet
"Oklahoma Joe" Davidson Barbecue World Champion
Recipe courtesy of joedavidson.com

Ingredients
2 15 oz. cans of pork and beans
1 15 oz. can of dark-red kidney beans
1 15 oz. can of black beans
1 green bell pepper, diced
1 red bell pepper, diced
1 jalapeño pepper, seeds removed and diced
1 small red onion, diced
2 cups brown sugar
1 lb. chopped barbecued brisket (optional)
1 18 oz. jar of your favorite tomato-based barbecue sauce

Directions
1. Preheat oven or grill to 350 degrees.
2. Drain beans and mix with all the remaining ingredients in an aluminum-foil pan.
3. Place the pan on a cookie sheet and cook at 350 degrees for two hours.
4. Let stand 30 minutes before serving.

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Mama Faye's Home-Style Potato Salad
Mike "The Legend" Mills, owner of 17th Street Bar & Grill in Illinois
Recipe courtesy of Peace, Love and Barbecue

Ingredients
3 lbs. small red potatoes
1 cup finely chopped onion
6 large hard-boiled eggs, chopped
1 tbsp. celery seed
2 cups mayonnaise
1 cup sour cream
'1 tsp. kosher salt
1 tsp. ground white pepper
1 tsp. sugar
1 tsp. mustard
2 tbsp. pickle juice or pickle relish
2 to 3 chopped scallions

Directions
1. Place the potatoes in a large pot of salted water. Bring to a boil and cook for 40 minutes. The potatoes are done when an inserted knife comes out clean.
2. Drain them and let cool, then dice into half-inch pieces, leaving on the skins. Toss with the onion, eggs and celery seed.
3. In a separate bowl, blend the mayonnaise, sour cream, salt, pepper, sugar, mustard and pickle juice or pickle relish. Pour over the potatoes and mix it all gently.
4. Garnish with chopped scallions.
5. Refrigerate for four hours before serving.