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Ready, Set, Grill
Ten Tips for Patio Preparedness

grilling  

Equip Yourself—Start the grilling season with the right tools. Now is the time to replace an old grill or broken tongs. Long-handled barbecue tools are essential for handling hot food on the grill.

Cut Kabobs—Cut lean meat like pork chops or tenderloin into 1-inch cubes and store them in the freezer for up to four weeks. They'll thaw and cook quickly for impromptu kabobs paired with the fresh produce of the season.

Prep Pork Patties—Season ground pork with pepper and garlic for spontaneous summer cookouts. Store the burgers in self-sealing freezer bags.

Build a Garden—Enjoy the bounty of an herb garden by planting herbs on a sunny window sill, in patio containers or among your vegetable garden.

Pick the Plates—Break out the no-fuss, unbreakable tableware. Colorful plastic plates and cups are convenient and add a playful tone to summertime suppers.

Marinate Easy—Stock the pantry with jars of marinade starters like soy sauce, Worcestershire sauce and bottled Italian salad dressing. Add flavor with spices or herbs. Let pork and vegetables bathe in marinade for about 30 minutes before grilling. Be sure to discard any leftover marinade—do not re-use.

Bring New Taste to The Table —Keep a bag of wood chips handy to add smoky flavor to grilled foods. A few chips added to hot coals brings a smoky sensation to a pork roast.

Keep Your Mitts On—Enjoy a summer of safe grilling. Use hot pads or mitts to handle hot items; and keep a box of baking soda handy to quell unwanted flare-ups.

Insects Aside—Keep citronella on hand for relief from pesky pests. Citronella candles also add a warm glow to evening cookouts.

Transport the Patio—When grilling occasions move from the backyard to the beach or park, prepare to be portable. Load the car with a small grill, charcoal, a cooler and a blanket, and a picnic basket stashed with plates, utensils and a corkscrew.

 

Amazing Barbecue Glazes

marinade

Any of the following glazes can be brushed on pork chops during grilling, or used as "table sauce" for serving alongside chops. If using both as a glaze and a table sauce, boil the remaining glaze for 4-5 minutes before serving; serve hot. If using only as a table sauce, stir ingredients together and serve at room temperature; cover and refrigerate any leftovers.

Ginger-Apricot Glaze
Stir together 1 cup apricot jam, 2 tablespoons lime juice, 1 tablespoon soy sauce, 1 tablespoon grated fresh ginger root. Makes 1-1/4 cups. Brush onto meat on grill during last 5 minutes of cooking time. Per tablespoon: 45 calories, 0 grams of fat.

Cranberry-Barbecue Glaze
Stir together 1-1/2 cups bottled barbecue sauce and 1-16-ounce can whole berry cranberry sauce. Makes 3 cups. Brush onto meat on grill during last 5 minutes of cooking time. Per tablespoon: 20 calories, 0 grams of fat.

Honey-Lime Ginger Glaze
Stir together 6 tablespoons honey, 3 tablespoons grated fresh ginger root, 6 tablespoons lime juice and 3 tablespoons vegetable oil. Use to baste meat throughout cooking time, glazing well before removing from grill. Makes about 2/3 cup, enough for four pork chops. Per tablespoon: 65 calories, 3 grams of fat.

Pear-Mustard Sauce
In blender container, purée together 1 16-ounce can pear halves, drained, 3 tablespoons of the pear syrup, 1 tablespoon Dijon-style mustard, 1 tablespoon cider vinegar, 2 tablespoons honey, a dash of hot pepper sauce and salt and pepper to taste. Makes about 2 cups. Brush onto meat on grill during last 5 minutes of cooking time. Per tablespoon: 13 calories, 0 grams of fat.

More Marinades and Rubs

Also see The Global Gourmet's main Marinade Recipes page or the main Grilling page.

 

Provided by Pork Information Bureau

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 
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This page modified January 2007


 


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