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Secrets to great beer-becue DIRECTIONS Nothing beats a cold beer, good friends and food sizzling awvay on the grill on a hot summer day. But beer shouldn 't only be seen as some- thing to sip white manning the barbecue - its a versatile ingredilent that can add unique flavoir and flair to griled foods of any type. The folks at Rickards would like to offer a few helpful tips to help you make the most of the summer grilling season: 1. Match the depth of flavour of the beer you are seiving ta the type of food being prepared. Are you planning on serving lighter fare like seafood or something more flavourful like a steak? To boost flavour ta the max, grilled meats like steak, burgers and ribs should be paired midi a fuII-flavoured beer like Rickard's Red ta complement the flavours that resuit from the carmeliza- tian that occuro during gnfling. Less rich, more delicate foods like seafood and vegetables are beautifully compli- mented mith a ighter, citrusy beer, like the wheat-style Rickard's White. 2. Beer makes an excellent marnoade. For full of flavour yet tender, meit in-your moth resoîts, there's no bEitter option than a beer marinade. Delicately-flavoured meat and veggies should be marinated in lighter flavoured beer while more flavourful foods should be marinated in a full-flavoured beer. For best resuits, marinate heavier cuts of meat in the refrigerator overnight ta maoimize the tenderizing quatities of the beer and ta allow maxi- mum flavour absorption. Set aside a second batch of marinade and continue ta baste your meat as you caok. 3. Add unique flavour and keep meat moisi by grilling midi wet mood chips. Tey soaking apple wood chips in beer and placing them in a barbecue safe foi> pao. The pan should be placed directly an yaur barbecue's char- coals or in the drip pan beneath your meat mhile grilling ta infuse rich, smoky flavour ino any meal. 4. Cut down on charring by applying barbecue sauces cantaining sugar anly in the final stages of grilling. For sauces without sugar, apply liberally tai keep meat maist and tender and ta lack in the flavour. THIS SPOT COULD D E YOURS! as Iow as $75o1i7Issue* To advertise in this feature, pieuse contact Cathy Chuchmach Smith ai lZbe Caua»ian Camion 7"ý 905-878-2341 oit. 217 or email cathysmlth@,Iltoncanadanchamplen.com Jt's a GR[M I f1 Ask your LOCAL Real Esiale Agent about the UPSIDE of a Down. Market! FINAL CHANGES. Du teo Muaaeelay 1.9 aem NEIL OLIVER, PubloOnar DAVID HARVEYn Glnnerait Manager Adsontisînig Dirnacton Dabbt Koppejan Real Estate Rap: Diane Wotstenhotme Pubtîshad by: The Canadian Champion. 555 tndustriat Dr, Milton, Ont.. LOT 5Et (905) 878-2341 Fax: (905) 876-2364 Adoertising is accepned on the condition thatin the eveon of a typogropnical emtor, thon pomtion ofthSe advertising spece ocnpied Oy the onroneons item, togethon wîth a noasonable aitoinonce ton signature, oi +01 bo chorged tor, bot the balancenofthe adveadîsement orîl Se perd ton et the applicable note, The poblîshen resemves the rioht on cotegonine and netect adonfrosnO. In thn osent of tcrpognaphica onnor, adveotusîno goods on services on the wrong pnice, gonds on services may non be soin. Advertisrng is mornty on oSfer to sett and may be oîthdnawn ot ooy fnme Produced on behafotf tthe Oakvîtte, Mitton and District Real Estate Board. C#àwm1o CCAB Audhted RECOGNIZEO FOR EXCELLENCE BY THE CANADIAN CHAMPION Is A PROUO MEDIA SPONSOR FOR: «TLON SANA CLAUS nyonnn ~ e. PARADE .h00 elw ol (5N f/ t AwaaA %snAoeCe n .rnrm Me..or, R.Ydb pd JUbl LibitU Ths 3 bednm n den tomitoi home os tocated in the Seont nf Etobîcoke. 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