Grilling With Almond Wood: Flavorful And Sustainable

(NAPS)-When it comes to grilling food, where there's smoke, there's flavor-usually a very specific flavor depending on the type of wood that's being burned.

That's the word from a number of restaurants, many of which have been stepping up their game by introducing beef lovers to the various flavor profiles offered by different types of wood.

Many chefs are known to have different preferences when it comes to which particular wood to feature when preparing steaks, burgers, kebabs, ribs and more.

While some might choose to use mesquite or maple, others prefer pecan, peach or cherry. Each type of wood imparts a slightly different taste or nuance, along with a signature smoky, authentic character that strikes right at the heart of what makes for a memorable meal.

One steak house chain uses aged almond wood in all 10 of its restaurant locations where it grills all its steaks, chops, ribs and seafood over an open fire.

Said David Glennon of Tahoe Joe's Famous Steakhouse, "It's not unusual for us to have guests ask us, 'What's Tahoe Joe's secret ingredient?' because they're trying to figure out that one special taste they can't quite figure out. That's the almond wood."

The company's decision to use almond was only partly influenced by flavor. "Certainly, beef and almond have a real love affair going on," Glennon acknowledged. "Meats sear to a beautiful crust over the high heat of almond wood, and almond's sweet smokiness just blends perfectly into that tender juiciness all beef lovers appreciate."

While flavor alone would have been enough of a reason to choose almond, it is also a matter of sustainability that made almond the signature wood of the restaurant chain.

California is one of the largest worldwide producers of almond trees, which must be carefully pruned and maintained to yield the highest possible crop output. This leaves a wealth of leftover almond wood trimmings available year-round that can be used without harming the trees.

"Enlightened Hospitality is at the core of our customer experience," Glennon added. "To us, that not only means treating every guest as you would a friend in your own home, but also ensuring that we create memories with our scratch-made menu, and that begins with the smoky sweet flavor that only almond wood imparts."

When you're doing the grilling, consider these three tips:

1. Test the heat. Hold your palm about three inches from the grill for five seconds. If you can't, it's too hot. If you can for much longer than that, it's not hot enough.

2. Sauce smart. Don't add sauce during the first two-thirds of cooking time or it may burn.

3. Let it rest. As tempting as it may be, don't eat the meat right away. Let it sit for a few minutes so the juices can permeate through.

To learn more, visit www.tahoejoes.com.

To get the most flavorful steaks, some chefs might choose to use mesquite or maple wood when grilling; others prefer pecan, peach, cherry or almond wood.

Five Tips for Incredible Outdoor Cooking

(NAPS)-You can step up your grilling game this summer with some insider tips and tricks from Chef Kevin Gillespie, BBQ expert, restaurant owner, cookbook author, and fan favorite from Bravo's "Top Chef."

From temperature tips to unexpected ingredients such as hard cider, Kevin has some great tricks to make your grilling easier and even more delicious:

1. Make sure your grill marks are brown, not black. Dark char can give food a burnt taste.

2. Have all your ingredients and tools readily available. The grill cooks foods faster than most traditional cooking techniques, so be sure to watch carefully and have what you need close by.

3. Be generous when seasoning. With a grill, there's less surface area than when cooking on a stove-all those gaps in the grates on the grill-so salt, pepper and other seasonings may fall through.

4. Temperature is key when grilling. A general rule of thumb is to cook on medium or medium-high heat. The hand trick is good to go by. Carefully hold your hand 6 inches over the surface of the grill. If you can count past 3, the grill is too cold. If you can't count to 3, it's too hot.

5. Using cider, such as Angry Orchard Hard Cider, for your marinade, as an ingredient or on its own produces juicy, tender meats while infusing a refreshing, fruit-forward taste into every bite.

It also helps to create that golden-brown grill mark color you're looking for as the sugar helps to caramelize the outside of your meats. Hard Cider is also a refreshing alternative to beer and wine when grilling or for any occasion.

Angry Orchard Crisp Apple is available in 12-oz. and 16-oz. cans, so you can flip a burger with one hand and hold your cider in the other-it's handy when you're on the go, too.

This fresh take on a classic BBQ recipe is simple and delicious:

Cider Can Chicken

Serves 3-4

1-roasting chicken, approx. 4-5 pounds

2-cans Angry Orchard Crisp Apple cider

2-Tablespoons chopped fresh herbs

3-cloves garlic, finely chopped

2-ounces olive oil

Pepper, to taste

The day before, brine the chicken: Dissolve 1 Tablespoon Kosher salt and 1 Tablespoon sugar in one can of Angry Orchard Crisp Apple cider.

Mix in 1 Tablespoon chopped herbs and 1 clove chopped garlic. Submerge chicken in brine overnight, adding water (or cider) if necessary.

Preheat oven to 300 degrees, or light a grill and set to low heat.

Remove chicken from brine, rinse thoroughly and pat dry. In a small bowl, whisk together 4 ounces of Angry Orchard Crisp Apple cider, remaining herbs (whatever you can get your hands on-thyme, sage, rosemary, etc.), remaining garlic, and olive oil. Rub dressing all over chicken, and season liberally with remaining salt and pepper.

Stand chicken straight up and nestle firmly on top of can; the chicken should remain vertical. Place chicken in a wide roasting pan or directly on the grill, and cook until the juices run clear and chicken is cooked through, approx. 30-40 minutes.

Cooking times will vary based on heat and method. Remove chicken from the oven and let rest for 10 minutes. Carefully remove the can of cider, and serve.

For more recipes, visit www.AngryOrchard.com.

Cooking great chicken outdoors can be easy with the help of a can of hard cider.

Ten Tasty Tips For Grilling Onions

(NAPSI)—Here’s mouthwatering news for backyard chefs and grill masters who want to add more flavor appeal to their next meal.

When char grilled until tender, onions are a great accompaniment to a burger, brat or other grilled meat—and are so versatile they can be added to sandwiches, pizza or salsa.

With the addition of your favorite sauce, seasoning or fresh chopped herbs, grilled onions also make an easy, satisfying side dish to complement any meal.

To help you get a head start on the season, here are 10 tips for perfectly grilled onions from the National Onion Association:

Not sure what color of onion to use? Yellows are all purpose, popular as a side dish or for topping steaks, burgers and brats. Reds make colorful kebabs and mixed vegetable sides. White onions are commonly used in Mexican-style BBQ and Southwest dishes.

For best results, cut onions into at least ½-inch-thick slices or 1-inch wedges. When cutting wedges, trim the root end, but leave intact to prevent the onion from falling apart.

A large onion will yield approximately four to six slices or wedges or ½ to ¾ cup grilled onions.

Lightly spray or brush grates with oil before heating up the grill to prevent sticking. Then, brush both sides of the onion slices/wedges with olive oil, sprinkle with salt and pepper, a favorite seasoning blend or fresh chopped herbs.

Grill onions, covered with a foil pan, over medium heat, 15-20 minutes or until tender. Use tongs and turn onions only one or two times. Covering the onions will help them cook more evenly.

Worried about onions falling apart or having trouble turning them? Try these ideas:

—Cover the grill grates with tinfoil and poke small holes in the foil to allow heat through.

—Run wooden or metal skewers through each slice or wedge. Be sure to soak wooden skewers (or toothpicks) in water first to prevent them from burning.

—Onions can also be placed in grill baskets or trays or tented in tinfoil.

Instead of butter or oil, coat onions with honey mustard, balsamic vinegar, BBQ sauce or another dressing to complement other grilled foods.

Cumin, smoked paprika and chili powder make great seasoning alternatives to salt and pepper.

Add grilled onions to salsas, relishes and baked beans for a smoky flavor.

Preparing for a large crowd or have a small grill? Grill onions first, cover and set aside. Reheat prior to serving. This also works great for camping and tailgating.

For more tips and recipes using grilled onions, such as Grilled Potato Salad with Chipotle Vinaigrette, visit www.onions-usa.org.

New Cookbook Unlocks The Secrets Of Smoke Cooking

Mesquite-Grilled Cheeseburgers With Warm Chipotle Salsa Recipe

(NAPSI)—New York Times best-selling author Jamie Purviance wants to teach grillers that smoke cooking doesn’t have to be complicated or intimidating with his latest cookbook, “Weber’s Smoke—A Guide to Smoke Cooking for Everyone and Any Grill.”

“Smoke cooking can seem overwhelming to many people—even experienced grillers,” said Purviance. “Our goal is to take the mystery out of smoke cooking and walk people through every step—from setting up their grill to adding the best kind of smoke at the right times.”

A few of Purviance’s insider secrets include:

Go Low and Slow (Most of the Time). Real barbecue is cooked slowly over low, indirect heat, but don’t miss easy opportunities for adding sweet wood aromas to foods that are grilled over a hot fire for just minutes, like steaks, shrimp and vegetables.

White Smoke Is Good; Black Smoke Is Bad. Clean streams of whitish smoke can layer your food with the intoxicating scents of smoldering wood.

But if your fire lacks enough ventilation, or your food is directly over the fire and the juices are burning, blackish smoke can taint your food or lead to unpleasant surprises when you lift the lid.

Keep the Air Moving. Keep the vent on the top of your grill open at least halfway. The open vent will draw smoke from the charcoal and wood below so that it swirls over your food and out the top properly.

Try your hand at smoking with this recipe from “Weber’s Smoke.”

Mesquite-Grilled Cheeseburgers With Warm Chipotle Salsa

Mesquite-Grilled Cheeseburgers With Warm Chipotle Salsa Ingredients:

1½ pounds ground chuck (80% lean)

2 teaspoons ground cumin

1½ teaspoons ground black pepper

Kosher salt

2 tablespoons extra-virgin olive oil, divided

1 small red onion, finely chopped

1 garlic clove, minced

4 plum tomatoes, each cut in half lengthwise

2 large handfuls mesquite wood chips, soaked in water for at least 30 minutes

3 tablespoons finely chopped fresh cilantro leaves

1 canned chipotle chile pepper in adobo sauce, minced

1 tablespoon fresh lime juice

4 slices smoked cheddar or smoked Gouda cheese, each about 1 ounce

4 hamburger rolls

Mesquite-Grilled Cheeseburgers With Warm Chipotle Salsa Directions:

In a large bowl, gently combine the ground chuck, cumin, pepper and 1½ teaspoons salt. Shape into 4 patties of equal size, each about ¾-inch thick.

With your thumb or the back of a spoon, make a shallow indentation about 1-inch wide in the center of each patty. This will help the patties cook evenly and prevent them from puffing on the grill. Cover and refrigerate until ready to cook.

Prepare a two-zone fire for high heat (450° to 550° F).

In a medium skillet over medium heat, warm 1 tablespoon of the oil. Add the onion and garlic and cook until the onion is tender, about 3 minutes, stirring occasionally. Transfer to a medium bowl. Brush the tomatoes with the remaining 1 tablespoon of oil.

Brush the cooking grate clean. Drain and add half of the wood chips to the charcoal and put the lid on the grill. When smoke appears, place the tomato halves, cut side up, over INDIRECT HIGH HEAT.

Close the lid and cook until the tomato juices are bubbling and the skins split, about 12 minutes.

Remove from the grill. Remove and discard the tomato skins and roughly chop the tomatoes. Add the tomatoes, cilantro, chile and lime juice to the onion mixture. Season with salt. Set aside.

Drain and add the remaining wood chips to the charcoal and put the lid on the grill. When the wood starts to smoke, cook the patties over DIRECT HIGH HEAT, with the lid closed as much as possible, until cooked to medium doneness, 8 to 10 minutes, turning once.

During the last minute of cooking time, place a slice of cheese on each patty to melt and toast the rolls, cut side down. Remove from the grill and build each burger with the salsa. Serve warm.

For more information, visit www.weber.com.

©2012 Weber-Stephen Products LLC. Recipe from “Weber’s Smoke”™ by Jamie Purviance. Used with permission.

The Top 10 grilling season do's and don'ts

Grilling Season Do’s And Don'ts From Cookbook Author Jamie Purviance

(NAPSI)—If you're like 25 percent of grill owners, you can expect to host five or more barbecues in the next few months, according to the new Weber Grillwatch Survey. So now may be the right time to brush up on the do’s and don’ts of grilling.

To help, New York Times best-selling author and James Beard Award nominee Jamie Purviance reveals his Top 10 Grilling Do’s and Don’ts from his latest cookbook, “Weber’s New Real Grilling”:

1. Do preheat the grill. If cooking grates aren't hot enough, food will stick and won't have a chance of searing properly or developing grill marks. Even if a recipe calls for medium or low heat, you should preheat the grill on high first to at least 500° F.

2. Don’t start with dirty grates. Leftover “stuff” on the grates acts like glue, binding both your new food to the old and all of it to the grates. After preheating the grill for about 10 minutes, brush the grates off with a sturdy, long-handled brush with stainless steel bristles. Clean grates will provide a smooth surface to perfectly grill steaks, burgers, chicken and more.

3. Do get your act together. Bring everything you need near the grill before grilling. If you have to run back into the kitchen while your food is cooking, you might overcook or burn the food.

4. Do give yourself at least two heat zones. If you set up your grill for one type of heat only, your options are limited. Have at least two heat zones: one for direct heat (where the fire is right under the food) and one for indirect heat (where the fire is off to the side of the food). Many foods, such as steaks, are seared quickly over direct heat and then finished over indirect.

5. Don’t overcrowd the grill. Packing too much food into a tight space restricts your flexibility. Leave at least a quarter of the cooking grates clear, with plenty of space between food for easy maneuverability.

6. Do use the lid. When the lid is closed, the cooking grates are hotter, the grilling times are faster, the smoky tastes are stronger and the flare-ups are fewer. So put a lid on it. Just don’t forget to open the charcoal grill’s lid vent at least halfway to allow proper airflow.

7. Don’t touch the food much. Most people like food seared to a deep brown color with plenty of beautifully charred bits. The trouble is, many move their food so often it doesn’t get enough time in one place to reach that color and flavor. In nearly all cases, turn food just once or twice.

8. Do take charge of the fire. A charcoal fire climbs to its hottest temperatures first and then loses heat either quickly or slowly, depending on the type of charcoal and how you tend the fire. Refuel before losing too much heat, rearrange coals, sweep away the ashes that could clog the bottom vents, and adjust the vents on the lid for ideal airflow.

9. Don’t serve rubbery chicken. If you specialize in chicken breasts so overcooked they bounce, it’s time to learn some doneness clues. A correctly grilled chicken breast should gently yield when you press the surface with your fingertip. Get an instant-read thermometer for an even more reliable test of doneness.

10. Do use the grill for more than grilling. It used to be that grilling meant one thing: meat charred over open flames. Today, everything from appetizers through desserts can be prepared on a grill.

For the Hickory Smoked Beer Can Chicken recipe, visit newrealgrilling.weber.com. Purviance’s new cookbook can be purchased at www.weber.com.

Grilled Chicken and Peach Kabobs

(NAPSI)—Looking to add some color to your dinner table? Decorate your plate with canned fruits and vegetables, which are packed with nutrition and provide garden quality all year long.

For your next family gathering, impress your guests with this Grilled Chicken & Peach Kabobs recipe. Perfect for indoor or outdoor entertaining, it’s a tasty main dish that’s filled with nutrition and ready to be enjoyed in minutes.

Prep Time: 15 min Cook Time: 20 min Serves: 4

Ingredients for Grilled Chicken and Peach Kabobs

2 Tbsp. Dijon mustard

3 Tbsp. canola oil, divided

½ tsp. dried rosemary

Salt, to taste

1 pound boneless, skinless chicken breast halves, cut into 24 cubes (about 1-inch each)

1 green bell pepper, cut into 24 (1-inch) pieces

1 small red onion, cut into eight wedges, layers separated

2 cans (15.25 oz. each) Del Monte®Lite Peach Halves, drained and peaches cut in half

16 (10-inch) bamboo skewers

Grilled Chicken and Peach Kabobs Directions

Whisk together mustard, 2 Tbsp. oil, rosemary and salt, if desired, in a medium bowl. Add the chicken and stir until well coated.

Use 2 skewers at a time to make turning food on grill pan easier. On each double-skewer, alternate 3 pieces each of chicken, bell peppers and onion and 2 pieces of peach.

Heat a grill pan over medium heat. Brush the grill

with the remaining 1 Tbsp. oil, and cook the kabobs 4 minutes.

Gently turn (if peaches stick to the grill, slide a spatula underneath to gently release).

Cook 4 more minutes or until chicken is no longer pink inside. Serve with cooked plain or flavored couscous, if desired.

NOTE: To boost the flavor of couscous, prepare with peach juice instead of water. Reserve juice when draining peaches into a glass measuring cup. If needed, add additional water to equal the total amount of liquid required, and prepare couscous according to package directions.

Learn More

For more recipes, visit www.facebook.com/delmonte orwww.DelMonte.com.

Grilling Tips | Steak On The Barbecue

Barbecue season is here and it's time to break out the grill and get cooking. Nothing is more relaxing than an outdoor barbecue and nothing is better on the barby than steak.

Steak is perhaps the quintessential barbecue food. Anyone can grill a hot dog or a hamburger, but grilling steak to perfection over hot coals is an art.

Unfortunately, it is an art form that few understand. This article aims to correct that culinary tragedy by making sure that the next time you're grilling steak, you're grilling it right.

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Choosing the right steak for the barbecue.

The first step in properly grilling steak is choosing the right cut for your budget and taste. All steak is not created equal. The varying cuts differ not only in price but also in fat content, thickness and weight.

A smaller, thinner cut with less fat marbling will cook more quickly to the desired degree of doneness than its larger, thicker, more marbled counterpart.

Talk to a butcher about the differences in the different cuts of steak commonly available. Think about your own personal taste preferences and on how much you are willing to spend. The best steak starts with an informed product choice.

Preparing to barbecue your steak.

The next step in grilling steak is proper preparation. Ideally, you should be using a fresh piece of meat that isn't frozen. Remove the steak from the refrigerator approximately 30 minutes prior to grilling. This allows the steak to reach room temperature which, in turn, insures even cooking.

While the steak is warming, coat it with a rub of sea salt and freshly cracked pepper. Remember to apply the rub soon after the steak comes out of the fridge. The longer the rub and meat are together, the less rub you will leave on the grate of your grill and the more that will remain on the steak.

Getting the barbecue ready for your steak.

While the steak is warming to room temperature, prepare your grill. If you are using charcoal (and you should be), make sure that you have enough coals to cover an area several inches larger than the piece of meat to be cooked. Nothing will ruin your steak more quickly than cooking it on a under-fired grill.

Always use a hot grill when grilling steak. The grill will be ready to go when the coals have all ashed over and you can't hold your hand an inch or two over the grill surface more than a second.

Next, place your steak on the center of your hot grill. Let the steak sit until the down side is gray and seared with grill marks. This will take anywhere from three to six minutes depending on the type of cut and its thickness.

When the down side is gray and seared, turn the steak over and let it cook an additional three to six minutes. Again, the time will depend on cut and thickness.

Turn the steak once and only once! Don't fiddle around with it. Leave it be and let it cook.

When the other side is gray and seared, check the steak for the correct level of "doneness" by making a small cut across the grain of the meat.

Remember, you can always throw an undercooked steak back on the grill, but once a steak is overcooked, it's ruined. If the steak is done, take it off the grill and let it sit for about five minutes before serving.

So that's it. Remember these steps the next time you're grilling steak and you are guaranteed to have the best steak you've ever had.

Photo by KEKO64.

Secret to Successful Rack Grilling Ribs | Barbecue Ribs

Barbecue Ribs. Is there any one word in the culinary lexicon that evokes so much happiness, controversy and memories?

In a lot of ways, ribs are barbecue. They are where barbecue began. (The word barbecue comes from the French phrase "barbe a queue", meaning "whiskers to tail" and hearkens back to the days when a cook-out meant cooking a whole pig, including the ribs, outdoors over hot coals).

They are, for many people, where barbecue ends. Depending on where you come from, ribs could be pork or beef or even mutton! They could also be finished with a vinegar based sauce or a tomato based sauce or even not sauced at all.

However, no matter where you come from, one thing is sure - the best ribs are cooked low and slow. This means the meat was cooked for a long time at a lower temperature. In this article, you're going to learn this "low and slow" method so that the next time you're grilling ribs, you're grilling them right.

What type of ribs will you grill?

The first step when grilling ribs is to decide what kind of ribs you want to grill. There are a lot of choices which range from the type of meat to the type of ribs.

One way to simplify the process is to go with pork and to choose a cut know as the spareribs. Pork spareribs are meaty, tender and generally available.

Because they tend to cook evenly when treated right, they are a good choice for the beginning outdoor chef. When you get your spareribs home, rinse them with cold water, pat them dry and season them to taste.

This seasoning, also known as a "rub", can be any combination of flavorings, herbs and spices you care to use. A good rub is key when grilling ribs. Simply sprinkle your seasonings onto the ribs and, using a good amount of pressure, "rub" them in.

Setting up the grill for barbecued ribs

The next step in grilling ribs is setting up the grill. If you're using charcoal (and you should), you want to start with a moderate amount of coals placed to one side of the grill bottom. Next to the coals place a foil pan.

When the coals have ashed over, put on the grill itself and place your ribs over the foil pan. Next to the ribs, place another foil pan full of water. Why do it this way? Putting the coals off to one side, as well as not putting the ribs over coals, slows down the cooking process by indirectly grilling the meat.

The foil pan next to the coals catches any drippings from the ribs, keeping them off the coals and prevents the coals from flaring up.

Finally, the water in the foil pan next to the ribs will evaporate in the heat of the grill. This steam will help to keep the ribs moist during the time they are on the barbecue.

So that's it. Cover the grill and sit back. Enjoy your favorite cold beverage. You are now the pit master and, as master of your own pit, it is your job to keep the grilling ribs "low and slow" by occasionally replenishing the coals or the water in the grill as needed.

The final step in grilling ribs is the finish or the sauce. The ribs will be done when the meat is separating from the bone. (If you've done everything right, this will be three to four hours after you first put the ribs on the grill.) Now all you have to do is decide on the finish.

There are a lot of good commercially prepared barbecue sauces out there. Choose one that matches your taste and apply it to the ribs just prior to removing them from the grill. Don't leave the finished ribs on the grill. The sugars in the sauce caramelize and burn very quickly and will make your hours of effort at the pit a waste.

Remember, low and slow is the only way to go when you're grilling ribs.

Photo by amenic181

Grilling Corn Juicy Sweet Barbecue Treat!

Grilling corn is a real summer tradition. Corn on the cob, piping hot off the grill and covered in butter and salt, is a part of our cultural heritage - as American as Mom's apple pie on the Fourth of July.

In fact, corn is more American than you may realize. Corn is only one of the two major domesticated food plants in the world that is native to the Americas (the potato is the other).

Over 8,000 years ago the first corn was planted in what is now Mexico. Today, sweet corn is one of the worlds major crops and more corn is grown in the United States than in any other place on Earth. It's no wonder that grilling corn is seen as a necessary part of any summer cook-out.

The problem is that while a lot of corn is grilled, not a lot of corn is grilled well. The aim of this article is to remedy that fact and make sure that the next time you're grilling corn, you're grilling it right.

The first step in grilling corn is getting your hands on the best corn you can. Because the best materials guarantee the best results, you want to make sure that you start with the freshest, sweetest corn available.

If you live in or near a rural area, get it straight from the farmer or a roadside stand. In more urban areas, look for farmer's markets or produce stores.

Like any other produce, corn is best straight off, in this case, the stalk. Never purchase corn that is already husked.

The corn husk protects the corn and helps to retain the corn's natural moisture. Pre-husked corn will always be an inferior product when compared to corn still in the husk.

Finally, when you have found the freshest corn, look for the best ears available. Pull back the the top of the husk and take a look at the corn itself. A good ear of corn will have large, even, milky colored kernels all around the cob.

The next step in grilling corn is preparing the corn for the grill and your grill for the corn.

Preparing the corn is easy. Fill a large bowl or small bucket with fresh cold water and immerse the corn, husk and all, in the water. Let the corn soak for about 15 or 20 minutes.

Letting the corn soak in water allows the husk to absorb additional water. This water will helps properly cook the corn once it's on the grill.

While the corn is soaking, start your grill. Corn, like any vegetable, cooks best over medium heat. So, you want your grill to be hot, but not too hot.

If you can hold your hand a few inches over the grill for three or four seconds, you've got the heat about right. When the grill is ready, remove the corn from the water and place it, husk and all, on the grill.

Why leave on the husk? Remember, the husk is nature's way of protecting the corn from damage.

It provides the same protection on the grill, letting the corn cook and steam while preventing the cob from drying out and burning.

Let the corn cook for about 15 minutes, turning whenever the husk starts to char. Once the husk is thoroughly charred, the corn is done. Remove it from the grill, let it cool, peel back the husk and serve it with butter and salt.

That's all there is to it! Grilling corn is a snap once you know how to grill it right.

Photo by arztsamui

Grilling Chicken | Barbecue Chicken | Grilling Tips

Grilling Chicken |Barbecue Chicken

The one sure sign that the weather is getting warmer and that summer is around the corner is the sight and smell of barbecued food.

It starts with grilling chicken You can be sure on the first nice day of spring the local store will see a run on charcoal briquettes, the guy next door will be cleaning off his grill and the whole neighborhood will be filled with the delectable smell of barbecue.

One of the perennial favorites for barbecue cooking is chicken and why not? Grilling chicken is easy, it's versatile and it's good for you to boot!

When grilling chicken, the first thing to remember is food safety. Raw chicken can contain many food pathogens that can make you and your family very sick, so it's important to follow a few simple rules.

1. Clean and prepare the chicken on a single washable surface. 2. Always thoroughly clean this surface after the prep work is done. 3. Remember to wash your hands and any utensils used on the chicken before you move on to prepare any other food items. 4. Being careful and taking the time to follow these simple rules will guarantee that your barbecue guests will remain healthy and happy, and that you'll be grilling chicken for a long time to come!

One of the great advantages of grilling chicken is its versatility. There are literally dozens of ways to prepare chicken for the grill. The key word here is preparation, because chicken marinates so easily, so wonderfully and in so many ways.

One of the simplest marinades for chicken is olive oil, vinegar and garlic. Simply place cut up chicken pieces in a large Ziploc bag, add one cup of good quality olive oil, an eighth of a cup of vinegar and four or five cloves of garlic. Next, seal the bag and vigorously shake all the ingredients together.

Finally, place the bag in the refrigerator for a minimum of three hours or, preferably, overnight. The chicken you grill the next day will be moist and flavorful - the best you've ever had!

Another way of grilling chicken is the beer can method. Beer can chicken? Definitely! You take a whole fryer chicken and wash it inside and out with cold water.

Pat the chicken dry and season it to taste, again inside and out. (Rosemary and lemon pepper are a particularly great combo.) Next, take an empty beer can that has been thoroughly washed out and place the can inside the body cavity of the chicken. (Don't worry if it's not a perfect fit.)

Place the beer can chicken over a moderately hot fire and grill for approximately 40 minutes, occasionally turning, until done.

You may find that this is the perfect time to empty another beer can or two in preparation for your next barbecue. Take the chicken off the grill and serve promptly.

Remember to remove the beer can from the body cavity first! It's guaranteed this will be the juiciest, moistest bird you have ever enjoyed.

So, this barbecue season when you fire up the old grill remember that when you're grilling chicken you're grilling right.

Photo by amenic181

The Smart Barbecue Choice | Grilled Fish

Fish is the best match for the average barbecue grill. Surprised? Most people are. Fish is not the first thing that comes to mind when you think about cooking out.

That's a mistake! Grilled fish is easy, quick, and results in probably the tastiest thing you've ever had barbecued.

The problem lies in the fact that a lot of people consider fish a delicate meat and consider their barbecue as something less than delicate. The fact is that no other food benefits from the hot and fast properties of the backyard grill than fish. When it comes to cooking, grilled fish really is a "quickie".

A good place to start with grilled fish is understanding the different types of fish to grill. There are a large range of fish on the market, both fresh caught and commercially raised.

In general, the best choice for grilling is either a whole fish or a fish that is available in a steak cut. (Fillets will work as well, but need to be grilled in foil or in a basket since their thinner size makes them prone to flaking and breaking on a grill.)

Steak cuts offer the advantage of convenience, but nothing beats the presentation of a whole grilled fish. Some widely available types of fish that make excellent candidates for the grill include tuna, salmon, swordfish, monk fish, and mahi-mahi.

When grilling fish, preparation is everything. First, if you've purchased the fish frozen, make sure it is completely thawed before grilling.

Once the fish is thawed, or if you've purchased fresh, rinse the fish in cold water and pat dry. If you're grilling a steak cut, season the fish with some salt and pepper and lightly rub each side in olive oil.

If you're grilling a whole fish, rinse, pat dry and season the body cavity or, alternatively, stuff the cavity with herbs and citrus fruit. (Orange slices and fresh ginger make an excellent choice.)

The next step to grilled fish is to make sure your barbecue grill is as hot as can be. This is not the time to stint on coals. You know the fire you made the last time you burned the food?

That's the fire to make this time. Once the fire is good and hot, put the grill in place and quickly coat the surface with some olive oil. (Oiling both the fish and the grill prior to cooking insures the fish won't stick while cooking.)

If you're cooking fish steaks, place them on the fire and turn them once the edges of the steak become opaque. This will take two or three minutes at most, depending on the thickness of the steak.

As with most grilled food, only turn the fish once. Once the other side of the fish is also opaque and the meat is flaking, remove the fish from the heat, hit it with a squirt of fresh lemon juice and serve.

When cooking grilled fish, the entire cooking time should be no more than five or six minutes.

If you're grilling a smaller whole fish, say under three pounds, the cooking time is very similar to that of a fish steak. Place the fish on the grill for approximately two to three minutes per side and until the flesh in the body cavity is opaque and flaking.

A whole fish larger than three pounds should be grilled on a slightly cooler fire for about 20 minutes per side and again until the meat is opaque and flaking. You serve whole fish the same way as a steak cut - fresh off the grill and with plenty of fresh lemon.

So get smart. Grilled fish is easy, quick and it should be a part of your next cook-out!

Image by tiramisustudio at FreeDigitalPhotos.net

Simple Guidelines For Safer Grilling

(NAPSI)—Cooking outdoors is in at any time of year. When you grill, it’s important to follow the guidelines from the USDA’s Food Safety and Inspection Service to prevent harmful bacteria from multiplying and causing food poisoning:

• When shopping, buy cold food such as meat and poultry last, right before checkout. Separate raw meat and poultry from other food in your shopping cart and put packages of raw meat and poultry into plastic bags.

• Plan to go home right from the store. Consider taking a cooler with ice for perishables. Always refrigerate perishable food within two hours—within one hour when the temperature is above 90° F.

• At home, place meat and poultry in the refrigerator immediately. Freeze poultry and ground meat that won’t be used in a day or two.

• Completely thaw meat and poultry before grilling so it cooks evenly. Use the refrigerator for slow, safe thawing. For quicker thawing, you can defrost in the microwave or in cold water if the food will be placed immediately on the grill.

• A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. Marinate food in the refrigerator, not on the counter.

Poultry and cubed meat or stew meat can be marinated up to two days. Beef, veal, pork and lamb roasts, chops and steaks may be marinated up to five days.

If some of the marinade is to be used as a sauce on the cooked food, reserve a portion before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

• When transporting food, keep it cold. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40° F or below. Pack it immediately before leaving home. Keep it cold until ready to use.

• Always wash hands with soap and water before handling food. Use hand sanitizer or moist towelettes if soap and water are not available.

• Meat and poultry cooked on a grill often brown very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature.

• After cooking meat and poultry on the grill, keep it hot until served-at 140° F or warmer. Keep cooked meats on the side of the grill rack. At home, cooked meat can be kept hot in an oven set at approximately 200° F, in a chafing dish or slow cooker or on a warming tray.

• Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than two hours.

• Learn more at

www.fsis.usda.gov/factsheets/barbecue_food_safety/index.asp.

For more information, visit www.fsis.usda.gov or ask a food safety question anytime at www.AskKaren.gov or via smart-phone at m.askkaren.gov or call 1-888-MPHOTLINE.