Part 1
Grilling out this weekend?

[SEPT. 1, 2000]  Nothing beats a backyard barbecue. Is it the aroma of smoked wood chips mingling with marinated meat wafting through the air? Or the sizzling sound of a slab of steak or salmon cooking over an open fire? Maybe it’s the informality of cooking and eating in the great outdoors, where having a good time with friends and family is just as important as the meal itself.

Whatever the reason, more than 75 percent of Americans own a grill and use it about once a week, according to the Barbecue Industry Association. People are firing up the grill every night of the week — that’s 2.3 billion barbecues a month.

People have been cooking food over an open fire for more than 100,000 years, and the process is only gaining in popularity. The art of cooking over fire, of course, was done by our ancestors out of mere necessity.

There are several theories of how it all began, but the word barbecue comes from the Haitian word "barbacoa," which means a framework of green sticks. Spaniards picked up both the word and this method of cooking when they visited the Caribbean, and spread both to Europe. There has also been speculation that the word comes from the French "barbe a queue," roughly translated "from head to tail."

One of the first known grills was found around 5000 B.C. on the Greek isle of Crete. Various grilled dishes, or yaki, have been enjoyed in Japan for centuries — long predating Emperor Hirohito's reign, which began in 1926.

 

Whoever discovered the method first may be up for debate, but the backyard barbecue is now embedded forever as a part of true Americana, right alongside apple pie and the flag.

Author Steven Raichlen, who traveled 150,000 miles and visited 25 countries on five continents to do research for his book "The Barbecue Bible," states a top 10 list of how to grill properly:

1. Be organized

Have food, marinade, basting sauce, seasonings and equipment next to the grill before you start.

2. Check the fuel

Make sure you have enough charcoal or gas. There should be enough lit charcoal to form a bed of glowing coals three inches larger on all sides than the surface holding the food. A gas grill tank should be at least one-third full.

3. Preheat the grill

To achieve the desired seared crust of meat, charcoal flavor and grill marks, the grill must reach 500 degrees. Let charcoal burn until it’s covered with a thin coat of gray ash. Hold your hand six inches above the grate — if you can keep your hand there only three seconds before taking it away, the temperature is right. A gas grill should be preheated to at least 500 degrees also, which takes 10 to 15 minutes.

 

4. Keep it clean

Clean the grill twice: once after you’re preheated it and again when you’re done cooking. Use the edge of a metal spatula to scrape off food and a stiff wire brush to scrub the grate.

 

 

(To top of second column in this article)

 

5. Oil the grate

Before placing food on the grate, spray or brush it with cooking oil.

6. Turn, don’t stab

Use tongs or a spatula to turn meat on the grill; don’t stab it with a carving fork, which drains the juices onto the coals.

7. Know when to baste

Oil and vinegar, citrus and yogurt-based bastes and marinades can be brushed on meat while cooking, but never use marinate that raw meat or seafood has been soaking in, during the last three minutes of cooking. Apply sugar-based barbecue sauce toward the end of the cooking time, since the sugar burns easily and shouldn’t be exposed to prolonged heat.

8. Keep it covered

When using the indirect method of grilling large items like a prime rib, keep the grill tightly covered. Every time you lift the lid, you add minutes to the cooking time.

9. Give it a rest

Anything will taste better after letting it stand for a few minutes before serving, allowing the meat’s juices to return to the surface.

10. Never desert your post

Grilling is easy but demands attention.

 

An entire meal can be prepared and cooked on the grill — from an appetizer like french bread topped with roasted garlic and red peppers to a dessert of grilled peaches, bananas and pineapple topped with ice cream. Vegetables such as eggplant, asparagus, baby carrots, leeks, sweet peppers, new potatoes, squash, zucchini and even corn on the cob are all easy side dishes to prepare on the grill and are also a healthy sidekick to steak or fish prepared over an open fire. To speed up grilling time, partially precook chicken, spare ribs, potatoes, carrots and other slow-cooking food in the oven or microwave.

Although there are some people who really don’t enjoy eating outdoors, are intimidated by the whole method of grilling, or simply think it’s too much trouble, they are a minority. Some local residents say they grill almost every night. Even though summer and fall are the most popular times to prepare food and eat outdoors, many people just can’t bear to put the grill away for the winter. And although grilling has always been popular, people are expanding their menu items and trying healthier choices, like fish and seafood. They are also discovering that preparing something besides hot dogs and hamburgers is easier than they thought.

 

[Penny Zimmerman-Wills]

(Note: The second part of this article will be posted tomorrow.)


How to grill a perfect steak

  • Be patient and remember that timing is everything.
  • Let steak reach room temperature.
  • Trim excess fat. Strips of fat should be only 1/4-inch thick.
  • Wash in clean water.
  • Season steak with fresh cracked pepper, garlic powder or whatever you like.
  • Preheat grill.
  • Oil the grate. Place steak on grill and close the lid for one minute.
  • Lift lid and turn steak over. Close lid and continue grilling for another minute.
  • Turn again and continue for two minutes, plus one minute per 1/2 inch of meat thickness.
  • Turn for the fourth time and continue grilling for two minutes, plus one minute per 1/2 inch.
  • Check for doneness with a meat thermometer: 140 degrees for rare, 150 degrees for medium rare, 160 degrees for medium, 165 degrees for medium well and burnt for well done.
  • Remove from grill. Let steak rest for two minutes before serving.
  • Eat.


Animals for adoption

An abundance of farm cats is available FREE to farmers.

These animals and more are available to good homes from the Logan County Animal Control at 1515 N. Kickapoo, phone 735-3232.

Fees for animal adoption: dogs, $60/male, $65/female; cats, $35/male, $44/female. The fees include neutering.

Kittens:

[Two cute little kittens, 8 weeks old, lots of charm; one male, one female]

Black dog:
[This female terrier mix was lost and is looking for a new home.   She is thought to be 1 to 2 years old and has a good temperament.]

Shepherd:
[Don't let the missing leg throw you; this golden shepherd mix makes a great running buddy.  He's good tempered, with a very sweet nature; will make a great best friend!]

Adult cat:
[Tara is an older cat.  She has all that silliness out of her and is very
communicative.  She has an unusual voice, a great purr and loves to cuddle.]


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