|
GRILLING AND MARINATING TIPS!
Marinades:
1. As a general rule, marinate fish fillets, seafood
and vegetables about 30 minutes.
2. Pork chops and chicken should be marinated at least
one hour and larger meat cuts up to 24 hours.
3. Turn the food once or twice during the marinating
time to ensure that you reach all surfaces.
At the Grill:
Learn the techniques of direct and indirect grilling. In order to
ensure that your meat, fish or chicken doesn't burn or dry out begin
grilling at high heat in order to sear the meat and after you have
browned the meat on both sides remove from direct flame and place the
barbecue cover down and continue to cook on indirect heat.
TIPS FOR KEEPING SAFE!
Following the following tips will ensure that the grilled meat,
poultry and fish that you serve is safe to eat.
Trim visible fat from the meat to avoid flare-ups
Always marinate foods in the refrigerator and not on the counter!
Always serve grilled meat, fish or poultry on a clean plate.
Never serve or place cooked meat from the same unwashed plate that
you used to carry raw meat!
If you want to reuse a marinade that has had raw meat in it, heat
the marinade to boiling, then boil one more time before serving.
Perishable food should be eaten with 2 hours, or 1 hour if the
temperature is over 90 degrees.
GRILLING IS JUST FOR SUMMER ANYMORE! With the new equipment
that is available today it is even easier to make grilling
a year round activity. You can always use your grill to sear
meats that you are preparing to roast, and you can continue
to enjoy grilled vegetables year round without smoking up
the house. If you have any questions regarding grilling or
marinating please call us at (516)922-2400.
|
