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Indicates preparation and
grilling times.
Recipes
• Grilling Times: Recipe cooking times
are estimates. Cooking time will vary
based on the temperature of the grill,
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 tempera-
ture, especially in warm climates.
• 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.
• Although some cookbooks may say to
bring your food to room temperature
before cooking, with few exceptions,
we don’t recommend this tip for grilled
foods. If the temperature is in the 80s
or 90s, foods can spoil quickly.
Grilling Guidelines
• 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
grill–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 permis-
sion of the publisher. ...For Dummies
is a registered trademark of IDG Books
Worldwide, Inc.
Basic Burger and “Vary It” Ideas
Western Beef Kebabs with Red
Peppers and Onions
Grilled Steak 101
Texas Beef Barbecue
Jerk-Seasoned Chicken Breasts
Spicy Chili Chicken Wings
Grilled Potato Planks
Grilled Tomatoes with Cumin Butter
Tomato Bruschetta