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Summer Time And The Cooking s Easy With a little experience and practice, you'll find that cooking on the grill is easy and versatile. So start grilling!-design excit- ing meals for your friends and family, full of fresh flavors and nutrition. Direct Grilling Tips Brush the cooking grids with vegetable oil before cooking, to prevent food from sticking. Grilled foods can take on exciting, dis- tinctive flavors by simply placing fresh herbs on the briquette during the final 20 minutes of cooking. Soak these herbs in water for 20-30 minutes prior to placing them on the heat. Alternatively, use soaked hickory or mesquite chips placed in a foil tray or cast iron smoker box, to create dis- tinctive flavors in your grilled meats and vegetables. Marinades, rubs, and sauces can be used to create interesting meat dishes, bursting with flavors. Marinades can also be used to tenderize less tender cuts of meat and to increase the juiciness of meats. By preparing your marinades and sauces in advance, you free yourself from the kitchen, enabling you to enjoy your friends and family while your supper cooks on the grill. Here are some tips: • Acidic ingredients in marinades like red wine, lemon juice, and balsamic vinegar tenderize and increase the juiciness of meats. * A tomato or sugar based sauce should be reserved until; the last 10-15 minutes of cooking, as the sugar has a tendency to Pntil iepemer 9I * I III - I ~jm~Vp.j~WJ~ SJ 'L2~ U L L~ ~Y.J I L7'ff?~ I Il I.' caramelize or burn if subjected to heat for prolonged periods of time. • Meats should be marinated in the refrigerator for four-12 hours depending on the size and cut. Be especially careful dur- ing the hot summer months not to let meat or fish sit out on the counter longer than 20-30 minutes. • Use your imagination and whatever fresh herbs you have growing in your gar- den, or dried herbs and spices in your cup- board, to create flavourful rub for you grilled meats and poultry. Massage the herbs and spices into the meat with your hands, let stand, and when grilling is com- plete, you will have a tasty, crusty entrée to bite into. * Before using bamboo skewers for your kebabs and satays, soak them in water for 30 minutes to prevent the wood from burn- ing. • Never use a fork to turn meat or poul- try; the fork's prongs will pierce the food, resulting in the loss of natural juices. Use long handled tongs and/or a long handled spatula to turn food. The Canadian Champion, Frday, May 15, 1998-15j M M . à L *Ri-ýb st, .,à ks - 4.,e, .Bqnclces, '. -propèlily«, ý.,aqcèl(21-28 dayý!"l 6 X.6 or 170A rk' " Loin Chopý Bonc in, ccntrc cut, Rib cnd and tcndcrloin cnd 1,36 kl ' 31b 7-8 picccs