SAFETY TIPS

1

Always position grill on a heat proof surface away from trees and shrubbery. Make sure the grill vents are not clogged with ashes prior to starting a fire.

2

To avoid flare-ups and charred foods when grilling, trim meat of excess fat.

3

Keep a water-filled spray bottle near the grill to quench flare-ups.

4

The best method to accurately determine doneness of large cuts of meat is to use a meat thermometer.

5

Never use alcohol, gasoline, or kerosene as a lighter-fluid starter - all three can cause an explosion.

6

To get a sluggish fire going, place two or three additional coals in a small metal can and add lighter fluid. Then, stack them on the coals in the grill and light with a match.

7

Remember that hot coals create a very hot grill, grid, tools, and food. Always wear oven mitts to protect your hands.

8

The number of coals required for barbecuing depends on the size and type of grill and the amount of food to be prepared. As a general rule, it takes about 30 coals to grill one pound of meat.

9

Always serve cooked meats and poultry on a clean platter, not the one that held the raw food.

GRILLING METHODS

1

Direct Cooking Method - Food is placed on the grid directly over the coals. Make sure there is enough charcoal in a single layer to extend 1 to 2 inches beyond the area of the food. This method is for quick-cooking fish, as well as other foods such as steaks, chops, hamburgers, and kabob's.

2

Indirect Cooking Method - Food is placed on the gird over a metal or disposable foil drip pan, with the coals banked either to one side or on both sides of the pan. This method is for slow, even cooking of foods such as large cuts of meat and whole chickens. When grilling by indirect cooking for more than 45 minutes, extra briquets will need to be added to maintain a constant temperature.

3

Foil Wrap Method - Foods can also be wrapped in foil (either plain or with fresh herbs, sauce, or a small amount of liquid) and placed on the grill. This will help food cook faster and keep it moist.

CHARCOAL GRILLING INFORMATION

1

To light a charcoal fire, arrange the coals in a pyramid shape 20 to 30 minutes prior to cooking. The pyramid shape provides enough ventilation for the coals to catch fire. To start with lighter fluid, soak the coals with about 1/2 cup of lighter fluid. Wait one minute to allow the fluid to soak into the coals, allow the fluid to soak into the coals. Then light with a match.

2

To light a charcoal fire using a chimney starter, remove the grid from the grill and place the chimney starter in the base of the grill. Crumple a few sheets of newspaper and place them in the bottom portion of the chimney starter. Fill the top portion with coals. Light the newspaper. The coals should be ready in about 20 to 30 minutes.

3

The coals are ready when they appear 80% ash-gray in daylight and glowing at night.

4

To lower the cooking temperature, spread the coals farther apart or raise the grid farther away from coals. To raise the cooking temperature, either lower the grid or move the coals closer together and tap off the ash.

MAKING MARINADES AND SAUCES

1

Marinades enhance and flavor food, and those with an acidic ingredient help tenderize tougher cuts of meat.

2

Heavy-duty resealable plastic bags are ideal to hold foods as they marinate. Turn marinating foods occasionally to let the flavor penetrate evenly.

3

Marinate foods in the refrigerator, not at room temperature.

4

Never baste foods during the last 5 minutes of grilling with a marinade that was used on a raw meat, poultry, or seafood item and was not boiled afterwards. Marinades can be used as basting and dipping sauces after the food is removed by boiling them for a minimum of 1 minute. This will kill any harmful bacteria that may have contaiminated the marinades.

5

Basting sauces containing sugar, honey, or tomato products should be applied near the end of the grilling process, in order to prevent the food from charring.

6

Basting sauces made from seasoned oils and butters may be brushed on throughout grilling. Oils and butter prevent leaner cuts of meat from drying out.

CHECKING CHARCOAL TEMPERATURE

1

Whether you're cooking vegetables or steaks on the grill, use the temperature called for in the recipe. A quick, easy way to estimate the temperature of the coals is to hold your hand, palm side down, about 4 inches above the coals. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away. SECONDS COAL TEMPERATURE 2 Hot, 375°F or more 3 Medium-hot, 350° to 375°F 4 Medium, 300° to 350°F 5 Low, 200° to 300°F