Recipes
Indicates preparation and grilling times.
Grilling Guidelines
•Grilling Times: Recipe cooking times are estimates. Cooking time will vary based on the temperature of the grill, 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 tempera- ture, especially in warm climates.
•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.
•Although some cookbooks may say to bring your food to room temperature before cooking, with few exceptions, we don’t recommend this tip for grilled foods. If the temperature is in the 80s or 90s, foods can spoil quickly.
•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 permis- sion of the publisher. ...For Dummies is a registered trademark of IDG Books Worldwide, Inc.
Basic Burger and “Vary It” Ideas Western Beef Kebabs with Red Peppers and Onions
Grilled Steak 101 Texas Beef Barbecue
Grilled Tomatoes with Cumin Butter Tomato Bruschetta
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