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When outdoor grilling there are a few simple things to remember in order to avoid any contamination of food. Any marinated food should be kept in refrigerator (not on counter) to prevent giving bacteria a chance to grow. Set some marinade aside at beginning, and never reuse any marinade that has been used on raw meat. Always keep vegetable and fruits separate from raw meat; utensils and plates should also be washed before using. Be sure to properly cook all meats.
Serve food immediately, so hot foods donít have too much time to cool and to start growing bacteria. Perishable foods should not be left out of refrigerator for more than two hours, and if outdoor temperature is more than 85 degrees or hotter serve within an hour.
Grilling vegetable is an excellent way to bring out seasonal flavors. Vegetables and fruits such as; eggplant, bell peppers, summer squashes, sweet onions, roma or cherry tomatoes, mushrooms, mangoes, pineapple or peaches are all excellent choices for grilling. Cut vegetables into half inch slices or large chunks. Brush with some olive oil (may be seasoned with garlic or other selected herbs). Grill vegetables until tender, turning only once. Fruit should be halved with pits removed, and grilled until tender (no oil is needed), with pulp side down. Vegetable cooking sprays or small amounts of oil will prevent vegetables from sticking (avoid spraying vegetable near lighted grill). Marinating vegetable beforehand also makes vegetables easier to handle and less likely to stick to your grill surface.
Grilling corn on cob cooked in cornhusks (without corn silk) is a unique and tasty alternative to boiled corn. Peel back cornhusks and put butter and herbs around corn. Fold over cornhusks and tie with kitchen string. Grill corn for approximately thirty minutes, remembering to turn corn about three times.
A simple and elegant meal might consist of a grilled pizza and some grilled fruit crisp for dessert. To grill a pizza use a store bought Italian bread shell cover with pesto, thinly sliced plum tomatoes, yellow tomatoes, kalamata olives and basil (drizzling olive oil over top). Use tin foil folded in half placing pizza on top folding up edges of tin foil up to edges of pizza. Using indirect method of grilling, grill pizza for about 10 minutes. For grilled fruit crisp dessert, mix peaches, pineapple tidbits and brown sugar spooning into a metal baking foil pan. Then combine larger amounts of brown sugar, flour and butter with a touch of cinnamon and nutmeg sprinkling over top of fruit mixture. Grill about fifty minutes (indirect grilling method) or until hot and bubbly, serve with ice cream if desired.
Outdoor grilling is a convenient and nice alternative to cooking indoors. The options of menus are limitless. Grilling is one of easiest and most tantalizing low fat ways of cooking. Whether you stick to time honored steak and burgers or go for something a bit more adventurous, grilling is always a tasty and enjoyable way to be outdoors with family and friends.
Valerie Giles owns and operates Best BBQ Online. Everything you need for the barbequing season. http://www.best-bbq-online.com Try some of our free Mouth Watering Rotisseries Recipes.