Stepping Out

Gather round the grill

It's time for some sizzle — and not just for weekends

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We’re all ready to head outside and fire up that grill.

Memorial Day weekend is fast approaching, and with it. barbeque season.
If the idea of longer, warmer days has you reaching for the tongs, it’s time to get your grilling game on before the season is in full swing.

Whether it’s a Memorial Day gathering, a graduation party, , or simply to enjoy the outdoors with family and friends, now’s the time to get that the grill going.
Serving your gang the most mouth-watering grilled entrees with ease requires a little know-how and a few crowd-pleasing recipes. From versatile chicken, to steak, seafood, even fruits and veggies, it’s never been more fun to incorporate new flavors into grilled cuisine.

For the best results on the grill, keep these tips in mind:
* Clean your grill, especially the rack, before each use.
* Oil the rack prior to heating to prevent sticking. Keep a spray bottle filled with canola oil handy in case of unexpected sticking, but be sure to use oil sparingly to prevent flare-ups.
* The area of the fire needs to be wider than the area of the food you’re grilling. If you are cooking a variety of items using charcoal, pile coals at different levels to achieve the right level of heat for each item.
* Preheat your charcoal grill and don’t skimp on the charcoal. Light the coals at least 30 minutes before you plan to begin cooking. Do not put foods on the grill until the fire dies down to glowing coals. (Real hardwood charcoal will always have a small flame, even when ready.)
* Even gas grills need to preheat. Turn on the flame at least 15 minutes before putting food over the fire. This will help to warm up the grate and stabilize the temperature of the grill environment.
* A grill is not an oven, so don’t walk away from it when it’s on. Organize what you’ll need ahead of time; no running back and forth.
* A safe inside temperature for ground beef is 160° F; medium steaks is 140° F. Heat poultry to 165° F and whole cuts like breasts to 170° F. Medium pork should be 150° F. Seafood should be 145° F.
* For maximum flavor and juiciness, let meat rest 5-10 minutes before cutting or serving.

Professional chefs are big on marinades and rubs — and they are equally great for the home cook. Dry rubs will add depth of flavor to your favorite grilled foods. They are great for tofu, fish, pork chops, chicken breasts, and vegetables. Marinades enhance flavor and can increase the tenderness of many types of meat, poultry, seafood and produce.
Find some inspiration with these recipes.

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