Jun 27, 2012

Helpful Hints when Barbecuing

By: Amberly Asay

With the summer and barbecue season in full swing we have just a few helpful hints to make your grilling the most memorable it has ever been.

1.     For a smoky flavor use a charcoal grill.
2.     Gas grills and charcoal grills both need to be pre-heated for about 20 minutes before grilling.
3.     When grilling use a spatula rather than a fork or tongs to flip your meat, this keeps the juices intact.
4.     You can grill any vegetable but using corn on the cob is great because you already have a shell!
5.     When barbecuing fish, salmon or steelhead trout is the best because of its natural firmness.  Consider grilling it on a soaked cedar or alder plank skin-side-down.  This will keep the meat intact and give it a nice smoky flavor.
6.     Limit your flipping of meat and try to not press down on them with a spatula, this releases juices and once they are gone, they are gone.
7.     When basting make sure you save it for last so the sugar does not caramelize or burn.
8.     Refrain from opening the lid because every time you do it releases heat and smoke.
9.     Do not cross contaminate or place your cooked meat on a plate that had raw meat on it, unless the plate has been completely sanitized.
10. Make sure to have fun and enjoy your summer.

*This has nothing to do with grilling but to avoid your ice cream cones from dripping this summer, add a few mini marshmallows to the bottom of the cone before putting in the ice cream. *

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