RE: Meat Grilling Tips
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By Don Spencer (Guest Post)
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Would like a chart showing heat range for cooked status for all kinds meat..
Posted on 07/30/2005 | Report Spam or Abuse
Barbecue Marinades Safety
When preparing to BBQ or grill (it's called different things in different places) and you have your meats in a marinade. It's ok to pour the marinade from the container or baggie onto your meat as it's being grilled.
Once your meats are ready to take off the grill, do NOT pour any leftover marinade over the meat, before serving, until you've been able to cook the marinade, on the stove.
You'll be saving your self a trip to the hospital. The marinade still has the bacteria of the raw meat in it. Cook it in a sauce pan on the stove to the boiling point. Then you can serve it with your meats.
By Terri
Posted on 06/29/2005 | Report Spam or Abuse
RE: Meat Grilling Tips
One of my favorite rubs for grilling meats is prepared yellow or brown mustard. Just rub the meat with the mustard and let sit overnight (in the fridge). Throw on the grill with the mustard still on it. Your meat will have a nice flavor but not a mustard taste. (I don't normally eat mustard)
Posted on 05/27/2005 | Report Spam or Abuse
RE: Meat Grilling Tips
I parboil all my chicken and ribs before putting them on the grill. This ensures that they will be done before they are burned. Saves time too, because I parboil, package and freeze. So they are always ready to grab and by the time the charcoal is just right, you can have them thawed using the defrost cycle on your microwave. Also wait until the last few minutes to brush with BBQ sauce. If you add it too soon, it just burns.
Harlean from Arkansas
Posted on 04/12/2005 | Report Spam or Abuse
RE: Meat Grilling Tips
Use Wishbone Italian dressing for pork chops and chicken for marinade. It makes meats tasty and tender. The flavor is exceptional. Marinate in a ziploc bag for up to 24 hours in the fridge or you may freeze in the marinade and thaw in the fridge and the meat marinates as it thaws.
Great tip for grilling.
Linda
Posted on 04/11/2005 | Report Spam or Abuse
Meat Grilling Tips
To make the most of your meat purchases, this summer. When grilling, use tongs to turn your meats rather than a fork. The fork holes in the meat allow the natural juices to escape thus leaving your meat dry, tough & tasteless.
When grilling out, if using charcoal. Light the coals & wait for them to get hot & white, spread them evenly on the fire rack. Sprinkle in more charcoal as needed to keep the fire at an even temperature.
Happy Grilling!
By T.H.
Posted on 04/11/2005 | Report Spam or Abuse
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