Making The Most of Cooking Out - Grilling Tips

 

Grilling Kabobs

Cut meat into cubes—always marinate the meat separate from the vegetables, and for at least one hour to overnight.

When ready to cook, thread meat and vegetables on skewers. It is best to skewer meat and vegetables separately because the meat will take longer to cook.

An alternative to skewering vegetables is to use one of a variety of grill trays that are made with small holes. The tray will keep the vegetables from falling through the grill rack and will evenly grill the vegetables.

Grill over medium-hot coals for about 5-8 minutes per side (until meat is done).

If tailgating at the stadium, assemble the kabobs at home and store in plastic containers in a portable cooler until ready to grill.

Grilling corn on the cob

There are two options for grilling corn on the cob. You can peel the husk back without removing it from the cob. Remove the thin silk and wipe with damp rag. Fold husk back in place and tie with kitchen twine. Soak in water one to three hours before grilling.

Place prepared corn on grill directly over medium heat, cooking 20-30 minutes, turning frequently.

Corn is done when it starts to steam. Husk will be charred, but corn inside will be tender.

Another option is to use kitchen scissors to trim silk from the end and leave husk intact. Soak corn in cold water for a minimum of one hour. Before grilling, shake off excess water. Grill for approximately 25-30 minutes, turning frequently.

Marinating Meat

The marinade should cover the meat. Tender cuts need two hours or less, tougher cuts need several hours.

Always marinade meat in refrigerator in glass pan, plastic bowls or plastic bags. Marinades that contain sugar or tomatoes should be used towards the end of grilling or broiling because they will cause the food to burn.

Remember: When meat has been marinated for a long time, it reduces the cooking time required.

Five Tips for Tailgating

·  Coolers are to keep food items cool after they already have been chilled. Make sure food items and cooler are pre-chilled separately before using.

 

·  Before using a grill, clean the rack. Old cook-on food must be removed before another use. Use a different plate for row meats and other items and a clean tray for cooked items when removing them from the grill. Always have a spatula, potholder or mitt and a spray bottle of water for flare-ups on-hand when grilling.

 

·  Do not leave food out for more than two hours. Don’t leave easily spoiled food items—such as chicken, salad and mayonnaise—out. Take out when ready to consume.

 

·  After tailgating is over, don’t save used condiments or food items unless they have not been opened or have been kept in a very cold spot. If food items have become hot, throw them out and buy new ones for next time. Small containers are best.

 

·  When cleaning up tailgating site, do not dump grease and debris on the ground. It will not only be messy for the next person, but will attract unwanted animals or bugs.

 

Thank you for visiting Today's Backyard Chef