Issue link: http://publications.winnipegfreepress.com/i/320250
7 Prepare your Grill Preparing the grill is something that's often overlooked but is important for grilling a top- notch meal. Be sure to protect your hands by putting on grilling gloves, and then turn the grill heat up to high. Use a metal brush to scrape the grill to remove any debris or leftover food. Then turn off the grill and use canola oil to rub down the grates; this will prevent the food from sticking to the grill. Pump up the Flavour Begin with high quality ingredients to ensure the best finished dish. Before grilling, pat meat dry to get rid of all moisture on the meat's surface. If there's moisture on the surface you will boil and braise instead of grilling your meat. Don't poke the meat as it's cooking; each puncture to the meat will cause flavour and moisture loss as the juices will drip to the bottom of the grill. Avoid flipping your food too soon to allow enough time to properly sear the food. Searing is what gives grilled food its rich caramelized flavour and colour. Always allow 5 to 10 minutes for the meat to stand once it's pulled from the grill to ensure the best flavour! Danny's BBQ Tip The first question to ask when planning a meal on the grill is: How much time do I have? Danny recommends cooking larger and tougher cuts of meat for a longer period of time at a low temperature to ensure a tender finished dish every time. Granny's BBQ Tip Our new Seasoned Boneless Turkey Breast is infused with flax oil, which makes it very moist and juicy on the barbecue and adds super-healthy Omega 3 fatty acids at the same time. It is a great way to go "big" when barbecuing and it can be dressed up with a multitude of sauces and glazes. Try it with your favourite barbecue sauce or one of our recipes, found at www.grannys.ca. Think Outside the Box Did you know that you can cook pretty much anything on the grill? All you need is an oven-safe skillet or saucepan. Just place it directly on the grates. Make sure to shut the lid to absorb all the delicious smoky flavours. Be Food Safe Food safety is always a priority anytime you're handling food. Always use separate cutting boards for raw meats and vegetables, and separate plates for raw and cooked meats. Use a meat thermometer to check internal temperatures to determine level of doneness when cooking meat and fish on the grill. HOT GRILL TIPS HOT GRILL TIPS By Jillian Einarson Veggie Grilling Guide Vegetable Preparation Cooking time Asparagus ......................Snap off tough, woody ends ........................................10 min, turn often Carrots............................Cut lengthwise in ¼" strips ..........................................15 min, turn once Corn on the cob..............Husk or leave in husk and soak in water, do not oil.....15-20 min, turn often Green onions..................Trim..............................................................................5 min, turn often Mushrooms.....................Use whole....................................................................10 min, turn once New potatoes..................Use whole if small, or cut in ¼" slices.........................15-20 min, turn once Onions ............................Cut crosswise in ½" slices ...........................................15 min, turn once Portobello mushrooms....Remove stems.............................................................10 min, turn once Squash ...........................Cut crosswise in ¼" slices ...........................................15 min, turn once Sweet peppers................Quarter ........................................................................10 min, turn once Tomatoes........................Halve or cut in ½" slices...............................................5 min, turn once Zucchini ..........................Cut in 1 ½" chunks or cut lengthwise in ¼" strips ........10 min, turn once