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.

Prosciutto-Wrapped Prawn
Thanks to Weber Barbecues

Use Parma prosciutto for this dish-it's less salty than domestic brands.

24 large prawn (about 1 pound), peeled and deveined
1 teaspoon instant minced garlic
1/2 teaspoon dill weed
1/2 teaspoon dried tarragon leaves
1/2 pound prosciutto, sliced paper-thin
Nonstick cooking spray

In a medium bowl place prawn, garlic, dill, and tarragon; toss to coat. Cut prosciutto slices in half lengthwise. Wrap each prawn in a half-slice of prosciutto.

Thread wrapped prawn on skewers, leaving a little space between each piece. Spray lightly with cooking spray.

Place skewers on center of cooking grate and grill for 5 to 6 minutes, turning once halfway through grilling time.

Wine Suggestion
A brut rosé sparkling wine from Napa with a hint of strawberries would make the perfect counterpoint.

 

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