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.

Sugared Almonds
Thanks to Weber Barbecues

A great snack anytime, especially when German cuisine is on the menu.

1 egg white
2 cups whole blanched almonds
1/2 cup granulated sugar
1-1/2 teaspoons ground cinnamon
1/8 teaspoon salt
1 tablespoon butter, melted

In a small bowl beat egg white until frothy. Add almonds; coat completely. Drain excess egg white from almonds; set aside.

In a medium bowl combine sugar, cinnamon, and salt; mix. Add drained almonds; coat completely.

Place nuts in a 13 x 9-inch disposable foil pan in a single layer. Place pan in center of cooking grate. Cook 14 to 16 minutes, turning nuts once halfway through grilling time. When nuts turn a dark brown, brush with butter to coat completely. Let cool before serving.

Makes 8 servings.

 

[ Cooking on charcoal ] [ Home ] [ Gas Barbecues ]