Grilling Guidelines
•Grilling Times: Recipe cooking times are estimates. Cooking time will vary based on the temperature of the grid, the surrounding air, and the food itself. Watch food carefully while grilling and adjust the cooking time as necessary.
•Marinating Tips: Never marinate foods in metal containers for extended lengths of time (2 or more hours). The acids in foods can react with metal, causing an unpleasant taste. Instead, use glass, ceramic, or plastic bag containers for marinating.
•Meat Safety Tip: To reduce the risk of spoiling, store meat in the refrigerator until you’re ready to cook. Never thaw or marinate meat at room temperature, especially in warm climates.
•Food Safety Tip: Never use leftover marinade as a finishing sauce on cooked foods. The leftover marinade must first be boiled for one to two minutes to kill any bacteria from the raw food that was marinated.
•Nonstick Grilling Tip: Without the use of oil, certain foods will stick slightly to nonstick surfaces. This is easily prevented. Before turning on your grill, brush or spray the grids lightly with oil or nonstick cooking spray. (Never add oil or spray to a heated
•Always read all safety information.
The following recipes are from Grilling For Dummies® by Marie Rama and John Mariani. Copyright© 1998 IDG Books Worldwide, Inc. All rights reserved. Reproduced here by permission of the publisher. ...For Dummies is a registered trademark of IDG Books Worldwide, Inc.
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