Food for thought

The Drumheller Mail - - News - Lori Ste­fan­ish­ion The Drumheller Mail Food Colum­nist

Sum­mer is in the air, and that means the smell of bar­be­cue should be too!

Keep your kitchen cool – don’t be afraid to use your bar­be­cue to cook al­most ev­ery­thing! Pizza, break­fast casseroles, pan­cakes, fruits (even watermelon), s’mores …. use it as an oven with in­di­rect heat and closed cover.

Here are some Grilling Tips and Ideas I have used over the years: con­tin­ued from July 17

9. Add hot wa­ter to drip pans to keep drip­pings from burn­ing.

10. A good rule of thumb: Use in­di­rect heat for foods that take longer than 20 min­utes to cook. Low and slow is my fa­vorite way to cook ribs and some types of roasts. Also, bone-in chicken pieces are bet­ter cooked over in­di­rect while bone­less pieces do well over di­rect heat.

11. When cook­ing skin-on chicken, or fat­tier cuts of meat, I like to keep one grill turned off so I can quickly trans­fer the meat in the event of a big flare-up. Close the lid and wait for the flames to die out. Your meat will con­tinue to cook. Then, trans­fer back over the heat and re­peat if nec­es­sary.

12. If you are like me and find you’ve for­got­ten to soak your wooden skew­ers “again” – be pre­pared. Soak a batch of skew­ers, place in freezer and they will be ready any time! Or in­vest in a set of metal ones!

13. When do­ing skew­ered foods, us­ing two skew­ers helps foods lay flat and not roll around. This works well with shrimp and hot dogs!

14. When check­ing for done­ness, re­sist the urge to re­peat­edly poke, stab, or pierce your meat with a fork or prongs. The juices will es­cape, mak­ing the meat drier and less fla­vor­ful. Use a spat­ula or tongs to move and flip your food.

15. Re­mem­ber to switch plates or con­tain­ers that you car­ried your food out to the bar­be­cue on. Get a clean one for the trans­fer from the BBQ.

16. Foil pack­ets are a handy one-dish meal hold­ing your meat, veg­gies and pota­toes with no clean-up.

17. If us­ing bar­be­cue mitts, don’t leave them out overnight… I have had un­wanted crea­tures end up in­side the mitts (Not a good ex­pe­ri­ence!)

En­joy and have a great grilling sum­mer!

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