
GRILLING HINTS
This
The preparation of meat, whether rare, medium, or well done, is affected to a large degree by the thickness of the cut.
The cooking time is affected by the type of meat, the size and shape of the cut, the temperature of the meat when cooking begins, and the degree of preparation desired.
It is recommended that meat be defrosted overnight in the refrigerator as opposed to a microwave. This generally yields a juicier cut of meat.
Use a spatula instead of tongs or a fork to turn the meat. A spatula will not puncture the meat and let the juices run out.
To get the juiciest meat, add seasoning or salt after cooking is finished and turn the meat only once during cooking. Juices are lost when the meat is turned several times. Turn the meat just after the juices begin to bubble to the surface.
Trim excess fat from the meat before cooking. To prevent steaks or chops from curling during cooking, slit the fat around the edges at 2 inch intervals.
WARNING
Do not leave the grill unattended while cooking.
GRILL COOKING CHART
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| FOOD | WEIGHT OR | FLAME | APPROXIMATE | SPECIAL INSTRUCTIONS |
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| THICKNESS | SIZE | TIME | AND TIPS |
| VEGETABLES |
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| Slice. Dot with butter or margarine. |
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| Wrap in |
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| turning occasionally. |
| Fresh |
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| Beets |
| Medium | 12 to 20 minutes | Grill, turning once. Brush |
| Carrots |
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| occasionally with melted butter or |
| Turnips |
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| margarine. |
| Onion | 1/2 inch slices | Medium | 8 to 20 minutes | Season with Italian dressing, |
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| butter, or margarine. |
| Potatoes |
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| Sweet | Whole | Medium | 40 to 60 minutes | Wrap individually in |
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| Grill, rotating occasionally. |
| White | 6 to 8 ounces | High | 45 to 60 minutes |
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| Frozen |
| Medium | 15 to 30 minutes | Dot with butter or margarine. |
| Asparagus |
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| Wrap in |
| Peas |
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| turning occasionally. |
| Green beans |
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| Sprouts |
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| Broccoli |
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| Brussels |
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