Got a few half or nearly empty BBQ sauce bottles sitting around, just taking up space? Before you throw them out, try these ideas:
- Stir into baked beans and top with crumbled bacon.
- Whisk with mayo, lemon juice and olive oil for a tangy salad dressing or veggie dip.
- Drizzle on burritos or tacos instead of salsa.
- Want Hawaiian-style hot dog topping? Mix with crushed pineapple.
- Three Tips for the Best Grilled Vegetables
- Clean the grill grates well and brush with vegetable oil.
- Use a grill basket for small pieces that might fall through the grates (for example, the Weber Essentials Stainless Steel Round Grill Basket, which costs $10 at Walmart).
- Toss the veggies with oil and salt before cooking them.
Did You Know That.....
According to the Centers for Disease Control, 48 million Americans get sick each year from foodborne illnesses. Reduce your risk and avoid cross contamination at your next cookout by using color coded cutting mats. A set is available and can be ordered from The Container Store. Retail price is $14.99.
Tzatziki (za'dzee'kee) is a creamy Greek sauce that´s a combination of cucumber, garlic and yogurt that can be used as a cooling topping for grilled meat; but it´s also a great dip for vegetables, or can be thinned out with water to use as a salad dressing. Mint or parsley can also be added to this sauce.
From Grill Nation by David Guas: To avoid cross contamination, buy two pairs of tongs; label one ¨raw¨ and one ¨cooked.¨ That way, you won´t mix them up when grilling.
From Southern Living Ultimate Book of BBQ by the Editors of Southern Living and Chris Prieto: For a delicious steak without the huge price, go for the loin; you´ll find the tri-tip, tenderloin, New York strips, T-bones, porterhouse steaks and hanger steak.
Love sweet corn on the cob, whether it's grilled or boiled, but hate removing the silks? Here's an easy way to do it:
- Microwave an ear of corn in the husk for 2-3 minutes.
- Using a chef's knife and wearing oven mitts, cut off the stalk just above the first row of kernels.
- Grab the husk and silks at the top and shake the ear up and down until the cob slips out the bottom, silk-free.
Here are some tips from grill master Jamie Purviance (author of 15 books for Weber Grill, three of being New York Times bestsellers; his most recent is "Weber's New American Barbecue: A Modern Spin on the Classics").
- Do preheat the grill. If the grate's cold, the food will stick and will never develop those grill marks or sear properly. Even if a recipe calls for low or medium heat, preheat the grate on high first for 10 minutes (temperature should be at least 500 degrees).
- Don't overcrowd the grill. It restricts where you'll be able to move the food-and it'll cook unevenly (the direct heat should extend at least 3 inches beyond all the items you're grilling).
- Bring everything you need near the grill before you start to cook.
- Keep the lid down as much as possible (it'll retain some of the smokiness, eliminates a lot of flare-ups, and will cook things a little faster.
- Turn the food only once or twice.
Sources: First Bite section-Relish, August 2015 and "Master barbecue season" by Lee Svitak Dean-Star Tribune (Minneapolis)-The Vindicator, June 1, 2016
Got a few half or nearly empty BBQ sauce bottles aroun
SourcesÑ First Bite section and ¨Grilled Veggies¨'Relish, August 2016