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Grilling Guidelines
• Grilling Times: Recipe cooking times are estimates. Cooking
time will vary based on the temperature of the grid, the
surrounding air, and the food itself. Watch food carefully
while grilling and adjust the cooking time as necessary.
• Marinating Tips: Never marinate foods in metal containers
for extended lengths of time (2 or more hours). The acids
in foods can react with metal, causing an unpleasant taste.
Instead, use glass, ceramic, or plastic bag containers for
marinating.
• Meat Safety Tip: To reduce the risk of spoiling, store meat
in the refrigerator until you’re ready to cook. Never thaw
or marinate meat at room temperature, especially in warm
climates.
• Food Safety Tip: Never use leftover marinade as a finishing
sauce on cooked foods. The leftover marinade must first be
boiled for one to two minutes to kill any bacteria from the
raw food that was marinated.
• Nonstick Grilling Tip: Without the use of oil, certain
foods will stick slightly to nonstick surfaces. This is easily
prevented. Before turning on your grill, brush or spray the
grids lightly with oil or nonstick cooking spray. (Never add
oil or spray to a heated grid—this is dangerous.)
• Always read all safety information.
The following recipes are from Grilling For Dummies
®
by
Marie Rama and John Mariani. Copyright
©
1998 IDG Books
Worldwide, Inc. All rights reserved. Reproduced here by
permission of the publisher. ...For Dummies is a registered
trademark of IDG Books Worldwide, Inc.
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