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Last Updated: Jul 2nd, 2008 - 21:15:22 |
(ARA) - Got a hungry crowd to please? Fire up the grill! Cookouts are an easy way to serve a gathering of any size -- whether you’re feeding three or 100 -- for any occasion. From holiday celebrations, birthday parties and family reunions to camping trips and weekday cookouts, grilling is a fun and flavorful way to bring together family and friends. That’s why Kingsford is sharing tips to help you stay safe when turning up the heat at your next gathering.
“Grilling safety is extremely important no matter how skilled you may be, especially now since more Americans than ever are using their grills beyond the summer season,” said Kelly Burke, charcoal expert for The Kingsford Products Company. “In fact, our research shows that 37 percent of Americans grill year-round.”
Whether you’re a master like Burke or a beginner, be sure to follow these simple grilling safety tips:
* Light It Right! -- Get your grill started by forming a pyramid with your briquets. Add lighter fluid according to the instructions of the lighter fluid you are using. If coals are slow to start, resist the temptation to add more lighter fluid. Instead, place a few new briquets in a metal pan, soak with fluid and then add to the grill with tongs before lighting.
* Wait to Put a Lid on It -- Keeping the lid on your grill can help foods retain their natural juices and deepen flavor, but leave the lid alone until you’re ready to cook. Putting it prematurely on the grill can prevent the lighter fluid from completely burning off and may impact the taste of your food.
* Beat the Burn -- Use the indirect grilling method when cooking large pieces of meat—like ribs, roasts or whole birds—or those with a higher fat content. It’s a good way to beat the burn since heat circulates around the food. For indirect grilling, after the coals are ready, spread them on both sides of a drip pan to collect the fat and prevent it from dripping into the fire, which causes smoke and flames.
* Fight Flare-Ups -- Use leaner cuts of meat or trim the fat off meats to reduce smoking or flare ups. Take care not to char or overcook your food.
* Add a Flavor Booster -- Use a marinade like KC Masterpiece to add great flavor to beef, pork, lamb, fish or poultry.
* Cool Down -- Time to turn down the heat? Place the cover on your grill, close the vents and let the coals cool down for at least 48 hours before throwing them away. Never pour water directly onto the coals to put out the fire—water and heat create steam, which could burn you.
At your next cookout, put these tips into practice when firing up the “Grilled Tiger Steak Kabobs,” surf ‘n turf skewers that boast the delicious flavor of KC Masterpiece Honey Teriyaki Marinade. Looking to go beyond kabobs? Visit www.kingsford.com for more great grilling recipes and expert tips.
Grilled Tiger Steak Kabobs
Recipe created by Chef William Pickett of Mickey & Mooch in Charlotte, N.C. on behalf of the makers of Kingsford Charcoal
Preparation Time: 20 minutes
Marinate Time: 2 hours
Cooking Time: 10-20 minutes
Serves: 4
4 12-ounce strip steaks, approximately 1-1/2 inches thick
1 16-ounce bottle KC Masterpiece Honey Teriyaki Marinade
16 large tiger shrimp, shells on
2 large red bell peppers, chopped into 1-1/2 inch pieces
1 large yellow onion, chopped into 1-1/2 inch pieces
Cut strip steaks into 2 ounce pieces and place into a one quart food storage bag with 1 cup of KC Masterpiece Honey Teriyaki Marinade. Marinate in refrigerator for at least 2 hours (if time allows, marinating overnight is suggested.)
Approximately one hour before grilling, add shrimp to the marinade.
Light grill using Kingsford briquets. Using long metal skewer, thread marinated steak piece, pepper, shrimp, and onion until skewer is full. Repeat with additional skewers. When coals are ready, lay skewers directly on grill grate and cook uncovered until steak is desired temperature.
Courtesy of ARA Content
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