Big, Blowout Barbecue, on a Budget

(CBS)  No Labor Day weekend is complete without a summer-ending barbecue.

And nobody does that better than chef Kevin Roberts, host of TLC's "Pitmasters" and author of the popular cookbook, "Munchies."

He accepted "The Early Show on Saturday Morning"'s "Chef on a Shoestring" challenge and, in the spirit of our holiday weekend spectacular, we doubled our usual "shoestring" budget, to $80.

And Kevin pulled out all the stops, grilling up a spread with all the fixin's. His menu included Summer Pasta Salad, Grilled Zucchini Boats, Kevin's Famous Ribs, Southwest Hot Dogs, Buffalo Chicken Sandwiches, Cuban Burgers and, for dessert, Grilled Bananas a la Mode!

"Early Show" recipes galore!

FOOD FACTS

Zucchini: This popular summer squash is shaped like a slightly curved cylinder, a bit smaller at the top than the bottom. A zucchini's skin color can vary from dark to light green, sometimes with yellow markings that give it a mottled or striped look. The off-white flesh has a very pale green cast and the flavor is light and delicate. Common market length is 4 to 8 inches long and 2 to 3 inches thick. However, some specimens are as tiny as a finger while others - usually those that are home-grown - can reach a mammoth 2 feet long by 6 inches in diameter (or more). Fresh zucchini is available year-round in most supermarkets, with a peak period during late spring. Select small zucchini, which will be younger and therefore more tender and have thinner skins. The skins should be free of blemishes and have a vibrant color. Zucchini can be cooked by a variety of methods including steaming, grilling, sautéing, deep-frying and baking. (Source: Epicurious.com)

Monterey Jack cheese: So-named because it originated in Monterey, Calif., this versatile cheese can be made from whole, partly skimmed or skimmed cow's milk. It's also called California Jack or simply jack cheese. The widely available unaged version is buttery-ivory in color, semisoft in texture and has a mild, somewhat bland flavor reminiscent of American Muenster. It has high moisture and good melting properties, making it excellent for sandwiches as well as for cooked dishes. Some versions contain flavorings such as jalapeño pepper, garlic and dill. Aged or dry Monterey Jack bears a closer resemblance to cheddar, with its yellow color, firmer texture and richer, sharper flavor. Because of its lower moisture content it's often used as a grating cheese. Unaged Monterey Jack is available throughout the United States, whereas the aged version is usually only found on the West Coast or in specialty cheese shops. Sonoma Jack cheese, produced in Sonoma County, California, is very similiar to Monterey Jack and has both semisoft and dry versions. (Source: Epicurious.com)

Buffalo Chicken: Buffalo, New York's, Anchor Bar originated this dish of deep-fried chicken wings served in a spicy hot sauce and accompanied by blue-cheese dressing. (Source: Epicurious.com)

RECIPES

Summer Pasta Salad

INGREDIENTS:
2 cans (6 ounces each) tuna or chicken, drained and chopped
1 green pepper, finely chopped
1 small onion, finely chopped
1 can (12 ounces) black olives, sliced
3/4 cup Italian dressing
1 tablespoon mixed Italian herbs
Salt and freshly ground pepper
1 pound pasta, cooked, drained and cooled (fusili, preferred but can also use rotini or tortellini)

METHOD:
Mix the tuna, green pepper, onion, and black olives in a large salad bowl.

Add the dressing, mixed herbs and salt and pepper to taste. Mix well and add the pasta. Toss, cover and refrigerate for at least 30 minutes before serving.

Zucchini Boats

INGREDIENTS:
2 teaspoons butter
4 cloves of garlic, minced
4 zucchini, halved lengthwise
1/2 cup shredded, Cheddar or Monterey Jack

METHOD:
Get your grill nice and hot. Melt the butter in a skillet over medium-high heat. Sauté the garlic for 1 to 2 minutes, until it smells great but is not yet browning.

Dunk the zucchini halves in the mixture and coat well. Lay the halves flat side down on the grill.

Grill halves for about 5 minutes or until nice and grilled. Flip over, and add cheese equally across the length of zucchini.

Grill until nice and soft and cheese is melted. Serve warm.

For many more recipes,go to Page 2.

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