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Grilling tips
Refer to these tips while cooking meat on your grill:
Defrost meats overnight in the refrigerator (instead of a microwave) for a juicier cut of meat.
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The cooking time is affected by the kind of meat, the size and shape of the cut, the temperature of the meat when cooking
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begins, and the degree of doneness desired.
Use a high temperature for a fast warm-up, searing steaks and chops, and grilling.
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Use a low temperature for all roasting, baking, and when cooking very lean cuts such as fish.
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You can cook poultry and large cuts of meat slowly to perfection on one side of the grill by indirect heat from the
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burner on the other side. This cooks food without any direct flame touching it, reducing flareups from fat and juice
dripping down.
NOTICE
Cooking temperatures will vary depending on the outside temperature and wind.
The doneness of meat, whether rare, medium, or well done, is affected to a large degree by the thickness of the cut.
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Always preheat the grill before placing food on it.
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Trim any excess fat from meat before cooking. To prevent steaks or chops from curling during cooking, slit the fat around
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the edges at 2 in. (50.8 mm) intervals.
Place pieces of food that are similar in size together for more even cooking.
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Watch food closely to avoid overcooking, burning, or drying out food.
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Allow more time to cook large pieces of meat.
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The more food placed on the grill, the more time it will take to cook everything.
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Use a spatula rather than a fork to turn food on the grill as a spatula will not puncture the meat and let juices run out.
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Use a timer to avoid overcooking food.
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Apply a small amount of cooking oil to the grate before preheating to help avoid food sticking to the grate.
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For the juiciest meats, add seasoning or salt after the cooking is finished on each side and turn the meat only once (juices
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are lost when the meat is turned several times). Turn the meat just after the juices begin to bubble to the surface.
Recipes
BQ Salmon
2 large salmon steaks
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2 tbsp. oil
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Salt & pepper
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2 oz. thin bacon slices
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Preheat the grill. Brush the steaks with oil and season with salt and pepper. Place on the grill and cook for 10 minutes, turning
the steaks over halfway through the cooking time.
Meanwhile, fry the bacon in a pan on the side burner. Drain on paper towels. Melt the butter in a small saucepan taking care
not to discolor it. Arrange the fish and bacon on serving plates. Pour the butter over and sprinkle with lemon juice. Garnish with
parsley sprigs and lemon wedges.
Serve with boiled potatoes tossed in butter and sprinkled with chopped parsley and a crisp lettuce salad.
NOTICE
Substitute catfish, halibut, or cod for salmon.
Backed Chili Corn
6 medium ears corn, husked
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3 tbsp. butter or margarine, melted
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About ½ hour before cooking, add butter to the corn. Place each ear of corn on a piece of heavy-duty foil. In a bowl, combine
remaining ingredients and mix well. Brush 1-½ tsp. butter mixture over each ear. Close foil and fold up ends to seal. Place on the
grill. Cook, turning packets occasionally for 10 to 12 minutes or until cooked through.
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2 tbsp. butter
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1 tbsp. lemon juice
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Spring of parsley
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Lemon wedges
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Dash of ground cumin
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Dash of ground coriander
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