How To Get The Most From Grilling
Contributed by: NAPSA
(NAPSA) - Nothing whets the appetite better than the bold flavors and smells of grilled foods served in the great outdoors. With more and more Americans getting fired up about grilling, a few simple tips and some planning can keep your grilling efforts on the front burner and a lot safer.
Keep your menu simple when feeding a crowd. You want to enjoy your family and friends, not be a slave to the foods you serve.
Include foods that most everyone will enjoy, like franks. They are something kids and adults go for. However, there are now options for every hot dog fan.
For example, Ball Park has developed GrillMaster Franks specifically for grown-up tastes and appetites. These franks are bigger, meatier and more flavorful than those teenie kiddy weenies. And hearty GrillMaster Franks are truly the ultimate hot dogs for grilling. Their flavor is enhanced by grilling over an open flame-either gas or charcoal. They come in four flavors-Beef, Garlic, Cajun Style and Smokey. And they are 40 percent larger than the average hot dog, so they fill up the bun and still have plenty of room for toppings.
Offer a variety of toppings that can be made ahead and let your guests choose how adventurous they want to be. You may want to include grilled toppings such as onions, peppers and tomatoes. Leave the veggies whole or slice thickly and brush with vegetable oil before grilling until softened.
Other toppings can include sliced pickles, a variety of mustards, ketchup, pickle relish, celery salt, chili, grated cheese, green onions, jalapeno pepper slices, sauerkraut and whatever else you have on hand.
No matter what you serve, make sure to follow some simple grilling tips, such as these from the Michigan Department of Agriculture.
- Remember that barbecue grills are designed for outdoor use only. Never barbecue in your house, garage or other enclosed area.
- Before using, make sure the grill is clean. A wire brush will work wonders. If you use a gas grill, consult the user manual for specific cleaning instructions.
- Marinate meats in the refrigerator, not on the counter, so bacteria won't have a chance to grow. Don't reuse marinade that's been used on raw meat.
- Remember, meat and poultry should be thoroughly cooked. It's best to use a meat thermometer to check. Large cuts of beef such as roasts may be cooked to an internal temperature of 160 degrees F. for medium. Poultry should reach 180 degrees F.