Grill TipsGrills, Barbecues & Food

Whether you spend a week or a weekend at the cottage or cabin this summer, an important part of your holiday fun involves sharing good meals with friends and family.

Summer is the time to kick back, relax and soak up the sun. Although we all want to eat well while we’re at the cottage, nobody wants to spend all day cooking over a hot stove in the kitchen. Your barbecue grill is the ideal solution to keep the heat out of the house and keep you cool while cooking. You can grill great al fresco meals that are perfect for casual family dining and large gatherings.

Before heading out to the cottage, plan ahead for the meals you’ll want to prepare to ensure that you will have all the ingredients on hand when you get there. Decide on what you will serve, then make a thorough list of fresh ingredients and staples before you leave home. Make special note of unusual spices or special gourmet or ethnic ingredients required for specific recipes. Remember, once you arrive at your destination it won’t be easy to find city-style specialty shops down cottage country roads.

Take short cuts and simplify. Consider pre-marinating meats and freezing them before you head out to the cottage. Pre-cook and freeze sauces or combine spice mixtures for special dishes and dressings at home to save space. Look for convenient dried sauce, rub and marinade mixes at the supermarket or specialty shop to simplify cottage cooking.

Make sure you keep your perishable groceries safe and cool on the trip. Pack frozen meats in coolers with perishable vegetables and dairy products. Remember to bring fresh salad ingredients like lettuce, cucumbers and tomatoes and staples like eggs, butter, milk, cheese and sour cream and chill them before packing. On the way to the cottage, plan to stop at roadside stands for the freshest local, seasonal fruits and vegetables.

Dinners that can be stretched with extras like bread and salads are perfect for cottage meals to make it easy to accommodate neighbours and impromptu guests who inevitably drop by for dinner. Think about stocking some shelf stable rice pilaf mixes or pastas/sauce combinations in your cottage pantry to augment meals in a hurry. Canned beans and potatoes, tuna, salmon or flavoured pastas can be mixed with fresh vegetables and bottled salad dressings for quick pot luck salads.

It’s also wise to stock the cabin pantry and refrigerator with the kind of foods that can be turned into fast appetizers and desserts. Make sure you have plenty of crackers on hand to serve with a selection of cheeses. Buy tins of stuffed Italian olives, smoked oysters and anchovies. Stock snack foods like tortilla chips and pretzels, jars of salsa and dried soups or herb mixes for dips.

Keep a supply of good quality mayonnaise and salad dressing in the refrigerator, a variety of barbecue sauces and jars of basil pesto, coriander chutney and curry pastes to add to rubs or combine for dipping sauces and vinaigrettes.

Fresh, canned or frozen fruits like oranges, apples, melons, peaches and berries make fast fruit salads or cobblers. Bring plain or lemon yogurt to top fruit desserts and lay in a supply of good homemade or store-bought shortbread and Italian biscotti to serve alongside for fast finales.

Keep kids happy with watermelon or campfire desserts like roasted marshmallows and S’mores (graham wafers layered with hot, gooey marshmallow and a square of your favourite melted chocolate bar), roasted on the barbecue grill on a toasting fork.

And don’t forget mornings and rainy days. Stock flour, sugar, chocolate chips, butter, rolled oats, pancake mix and granola cereals for baking and breakfasts. Bring frozen breakfast sausages, ham or back bacon to cook on the grill. If you are staying at the cottage for a while, bring the bread machine and some bread mixes so you’re never out of fresh bread for picnic lunches and morning toast. Keep an updated list of staples at the cabin or cottage and make a note to restock when supplies run low.

To get you started, we’ve included lists for both shelf-stable pantry products and weekly fresh supplies for stocking your holiday home larder.

Best of all, we’ve developed some easy grilling recipes to take the heat off the host at your next weekend getaway. Plus, we’ve included fast fixings that you can buy at the local deli counter or ethnic grocery store to round out the menu in style.

Whether it’s something exotic like grilled tandoori-style chicken with cool yogurt sauce or tender marinated lamb skewers with subtle Greek flavours, these recipes are sure to please all tastes. They can be doubled or tripled if there are more friends to feed and all the recipes work well with salads, breads and other easy extras.

So head out, cool down and have fun this summer. The living is easy around the grill!

- News Canada

For more delicious recipes visit www.weber.com or call the Weber Grill-Line (sm)1-800-474-5568 for a free barbecue recipe booklet and music CD.

News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.

News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial “fill” items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.

Written By: News Canada

There is nothing that says summer like grillin’ and chillin’ at the backyard BBQ. Steaks, chicken, ribs or burgers, they all seem to taste better when cooked on the grill. But as good as they taste now, there are a number of “tips” that can help you make the most of your summer grill

Jack Daniel’s has long been a part of BBQing in the US, sponsoring a number of BBQ contests and being a key ingredient in some of the best BBQ sauces. We’ve assembled a few of the tips that have helped past winners of those competitions, and have listed them here for you:

Start with a clean grill. Although that salmon you prepared last night was the best ever, it probably won’t enhance the taste of the hamburgers you’re having today. Scrub the grill with a wire brush and abrasive pad to remove all remnants of your past successes. You’re about to create a new masterpiece!

Oil the grill with a good vegetable or olive oil. You’ve paid good money for the food you’re about to cook. Let’s not leave part of it stuck to the grill!

Pre-heat the grill on high for at least 10 – 15 minutes, or light the charcoal about 20 – 30 minutes before you start the cooking. You want to be sure the grill is hot enough to sear the meat to seal in the natural juices.

Place a foil pie plate half-filled with extra marinade mixed with water on the searing surface (flavourizer bars, lava rocks, etc) directly under the part of the grill where the meat will be. Used with thicker cuts of meat, this will help to add flavour and keep the meat juicy.

Season the food lightly before placing it on the grill. Food has wonderful natural flavour that BBQing enhances. If you like a bit of spice, try a dry rub or a marinade (which will also help to tenderize less expensive cuts of meat).

After quickly searing the meat on both sides, reduce the heat to medium (raise the rack if using charcoal) and close the grill cover. Resist the temptation to open the grill cover more than just twice moreonce to turn the meat, and then for the final five minutes. Doing this will make the food wonderfully tender.

Put sauces on the food in the last 5 minutes of grilling time. Most sauces have fats and sugar in them which will burn if put on too early. The fire department has better things to do than helping you cook.

This sauce is great for perking up any simply grilled meats, poultry or fish. Brush it on just minutes before you pull the meat off the grill.

Jack’s Secret Weapon All-Purpose BBQ Glaze

1/2 cup Jack Daniel’s Tennessee Whiskey
1/2 cup soy sauce
1/2 cup ketchup
1 cup brown sugar
1 teaspoon garlic powder

Combine all ingredients in a small saucepan. Simmer until slightly thickened, about 5 minutes. Makes about 1 1/2 cups.

Visit the Jack Daniel’s website at www.jackdaniels.com, to find lots of good ideas to help with your Summer Grill.

About The Author

News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.

News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial “fill” items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.

Written By: News Canada

Using a tandoori paste from a jar makes this spicy chicken dish fast and easy. Marinate the meat at the cottage in the morning, or combine the chicken and marinade and marinate overnight in the refrigerator before leaving for the cottage the next day. This marinade is also lovely for grilled lamb chops. You can make the raita at home and bring it along in the cooler.

Ingredients

2 lbs boneless, skinless chicken breasts, 1 kg – cut into lengthwise strips
2-3 tbsp tandoori paste (homemade or purchased) 25-45 mL
1/4 cup plain yogurt 50 mL
olive oil

RAITA:

1/2 large English cucumber, finely chopped
2 large Roma tomatoes, seeded and finely chopped
1/2 tsp salt 2 mL
1 cup plain yogurt, strained 250 mL
2 tbsp chopped cilantro 25 mL
1/4 tsp roasted cumin 1 mL
1 pepper

Procedure

Marinate chicken in a combination of tandoori paste and yogurt for several hours or overnight in refrigerator.
Thread chicken accordion fashion on bamboo skewers that have been soaked in hot water for 30 minutes. Discard marinade. Preheat barbecue grill to 550 F. After pre-heating grill, adjust all burners to medium heat. Lightly brush each piece of chicken with olive oil then grill over direct medium heat for 8-10 minutes, just until chicken is cooked through.
To make raita, seed and finely chop the cucumber and tomato paste. Salt the vegetables and let stand for 30 minutes to remove some of the excess moisture. Line a mesh strainer with a coffee filter, set it over a bowl and drain the yogurt over the coffee filter and bowl in the refrigerator for 1-2 hours. Discard liquid and place the yogurt in a bowl. Drain the vegetables and add to the yogurt. Stir in the chopped cilantro and roasted cumin. Season with pepper to taste and refrigerate. Raita may be made up to two days ahead. Serve chicken immediately with lots of turmeric-scented basmati rice and some of the raita on the side.

Serves 4

Recipe courtesy of Weber-Stephen Products Co.

Easy Extras

Store-bought frozen Naan bread
Pappadums
Cold Beer
Lime pickle or hot mango chutney
Jars of shelf-stable Raita
Basmati Rice
Cooling fresh fruit like: Mangoes, Bananas or Pineapple for dessert

-News Canada

News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.

News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial “fill” items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.

Written By: News Canada

(NC)This is one of those easy recipes with a real Mediterranean feel. If extra guests arrive, stretch the meal with more pita bread, or rice cooked with fried onions and spinach. Buy some tzatziki, make a Greek salad or serve with thinly sliced cucumbers dressed with sour cream, lemon juice and fresh dill.

Ingredients

3 lbs boneless leg or shoulder of lamb 750 g

1 cup olive oil 250 mL

1/2 cup lemon juice 125 mL

1 tsp each of salt and pepper 5 mL

3 cloves garlic, pressed in a garlic press

2 bay leaves, crumbled

2 tbsp fresh chopped dill (or 2 tsp/10mL dried dill) 25 mL

whole cherry tomatoes

1 red pepper

1 yellow pepper

1 large red onion

Procedure

Trim the lamb of fat and cut into large, 2-inch cubes. Combine the oil, lemon juice, salt and pepper, garlic, bay leaves and dill in a bowl or sealed plastic bag. Add the lamb and toss to coat well. Marinate overnight in the refrigerator or up to 24 hours.

Cut the peppers and onion into large chunks. Thread the meat on long metal skewers alternating with tomatoes, peppers and onions. Make sure the meat and vegetables are not crowded on the skewers. You can also cook the meat and vegetables on separate skewers, which gives you more control and ensures the vegetables don’t overcook.

Grill the meat skewers over direct medium high heat for 8 minutes for rare, or 10-12 minutes for medium, turning three or four times during cooking. Grill vegetables until starting to char but still crisp. Serve lamb and grilled vegetables over rice or wrapped in a pita bread with tzatziki on the side.

Serves 6

Recipe courtesy of Weber-Stephen Products Co.

Easy Extras

Good quality pita bread

A jar of roasted hot peppers

Yogurt and cucumber tzatziki or Greek salad from the deli counter

Fruity sangria or fresh mint tea

Sliced oranges and take-out baklava for dessert

News Canada

News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.

News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial “fill” items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.

Written By: News Canada

Note By Grill-Tips Admin – Here in Kazakhstan, you’ll find grilled kebabs referred to as sashlik…

Many accident reports from consumers are proof of the frequently occurring flaws in gas grills manufacturing.

Grills, especially gas grills, are an equipment to be used with caution and care, as they may just put you in danger. Most of the times, fires are started by gas tanks of such grills.

No further than November 17, a fire devastated the back porch of a house. It was started from a debris fire that was not completely extinguished and came dangerously close to three propane tanks for a gas grill that Robert Delphia was keeping on the porch. The pressure relief valve on one of the tanks activated, resulting in a loud noise that was initially described as an explosion, but the tanks did not explode. Fortunately, the incident ended quickly without victims or injuries, as the fire was noticed and reported in an incipient stage by the Police Officer on patrol.

This was a case of external ignition factor, but there are many reported cases when fire is started as a result of manufacturing flaws. Thus, although confined within manufacturing standard limitations, there are still reported cases of home accidents occurring because of manufacturing problems.

The U.S. Consumer Product Safety Commission receives reports of such accidents or malfunction cases that might endanger the user, analyzes the situation and may decide to recall dangerous products. These are some examples of recalled grills and their producers:

* Jenn-Air Downdraft Gas Cooktops produced by Maytag Corp., of Newton, Iowa.
o November 18: 1,170 units were recalled.
o Cause: switches are located too close to the gas tubing that leads to the grill burner. The produced electrical arch represents a fire hazard.
o Reports: 4 reports – fire catching during use as a result of a gas leak, no injuries.
* Five-burner Vermont Castings barbeque grills produced by CFM Corporation, Canada.
o November 10: 12,500 units were recalled.
o Cause: gas leak and fire hazard.
o Reports: 38 reports – gas leaks, but no injuries or property damage.
* Beefmaster Explorer Outdoor Gas Grill produced by Nexgrill Industries, Inc., of Walnut, Los Angeles County.
o October 21: 10,000 units were recalled.
o Cause: when adjusting the gas pressure regulator the label on the valve can become positioned so consumers cannot see what it indicates, thus it could be left on by mistake.
o Reports: 2 reports gas leaks but no injuries or property damage.

And these are only few of the dangerous products reported lately. A little too many, aren’t they? So, how come that so many inappropriately manufactured products get to reach the stores and finally the consumers?

About the Author

Laura Ciocan writes for http://www.natural-gas-grills.info where you can find articles, buying tips and reviews of popular gas grills.

Please feel free to use this article in your Newsletter or on your website. If you use this article, please include the resource box and send a brief message to let me know where it appeared; lauracio@gmail.com

Written By: Laura Ciocan

Johnsonville Big Taste Grill is a popular presence at American outdoor events, especially when funds raising is needed for charity.

Still, for those who have never heard of the touring big grill, here are some details: in 1995, at the 50th anniversary of the famous sausage producer Johnsonville Sausage a family owned business in Wisconsin, the first Johnsonville Big Taste Grill was launched, world’s largest touring grill. Largest gas grill, that is a truck weighing more than 53,000 pounds and measuring 65 feet long, equipped with all necessary utilities to feed a hungry crowd hot and cold running water, a prep station and a refrigeration unit. The capacity of the grill is 750 brats at a time and around 2,500 per hour.

The funds raised by sales at the grill are used for the benefit of local charities or non-profit organizations. Over the years, over 1.5 million dollars were raised for charities across the United States and Canada.

The Big Taste Grill is a sight itself: even those who are familiar with truck grills, seeing this one for the first time are impressed with its enormity and uniqueness. Thus a great opportunity is offered for people to contribute to preferred charities in a pleasant way.

One of the latest apparitions was at a fund raise for a local non-profit, at the Oconee County on 26-27 November.

A recent event of great popularity was the one at the Pentagon, on October 7, “The Pentagon Brats & Music Festival”, where funds were raised for the Pentagon Memorial Fund by selling lunches to the 23,000 employees of the Pentagon. Serving from Johnsonville’s Big Taste Grill were Miss America, Miss Virginia and Washington Redskin Cheerleaders.

About the Author

Laura Ciocan writes for http://www.natural-gas-grills.info where you can find articles, buying tips and reviews of popular gas grills.

Please feel free to use this article in your Newsletter or on your website. If you use this article, please include the resource box and send a brief message to let me know where it appeared; lauracio@gmail.com

Written By: Laura Ciocan