Handy Hints for Barbecue Grilling:

· Be organised: have everything you need ready and at hand before you start grilling - Go through your food plan; think food ingredients, marinades, seasonings, equipment and tools. Cover food to protect against flies and sun.

· Don't use a fork and never stab the food when turningit is best to use a pair of tongs to grip and turn. When you stab the meat with a fork, you will allow tasty juices to drain away into the fire which then can spit and develop aggressive flames.

· Food cooks faster under a covered grill

· You don't need to marinate tender cuts of meat overnight; they can be marinated in as little as 15 minutes! Less tender meats need to be marinated at least 6 hours.

· If using wooden skewers, soak in water thirty minutes before using so ends won't burn during grilling time.

Asian Kebabs Appetisers

INGREDIENTS:
· 3 Tablespoons hoisin or Peking sauce
· 3 Tablespoons sherry
· 4 Tablespoons cup soy sauce
· 1 Teaspoon barbeque sauce
· 2 Spring onions, chopped
· 2 cloves garlic, Finely chopped
· 1 Tablespoon minced fresh ginger root
· 1 1/2 pounds flank steak
· skewers, If wooden, soak for 30 Minutes first so as not to burn)

DIRECTIONS:

1. In a small bowl, mix together hoisin or pekin sauce, sherry, soy sauce, barbeque sauce, spring onions, garlic, and ginger.
2. Cut the steak on a diagonal into 1/4 inch slices (across grain). Place the slices in a resealable plastic bag. Pour the sauce mixture over slices, and mix thoroughly. Place in fridge for 2 hours, or overnight.
3. If using gas barbecue, use high heat. Charcoals should be at the hottest. Discard the marinade, and thread the steak on skewers.
4. Oil the grill grate so the meat doesn't stick. Grill skewers 3 minutes per side, or to desired point.

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