Food for thought
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!