Wondering when the next gathering of family and friends will
happen? A good old-fashioned barbecue is a fun, sure-
”
fire
”
way to get the gang together.
Wondering when the next gathering of family and friends will happen? A good old-fashioned barbecue is a fun, sure-“fire” way to get the gang together. And admit it, you’re dying to don that questionably clever “Kiss the Cook” apron, arm yourself with two-foot-long grilling utensils and ceremoniously fire up the BBQ.
Barbecue sizzle isn’t just synonymous with summer and fireworks. Anytime can be barbecue time. After all there’s nothing better than food cooked over charcoal – perfectly seared on the outside, tender on the inside – sending exquisitely taste-tempting aromas throughout the neighborhood all through the year.
Light a fire under yourself with these easy grilling tips and recipes. It’s not only what you grill, but how you prepare, cook and serve it up that will make your barbecue successful.
• Fire Up the Grill. Charcoal grilling is a great way to add flavor to your food. The number of briquettes required for that perfect flame will depend upon the size and type of grill as well as the amount of food being prepared. As a rule of thumb, it takes about 30 briquettes to grill one pound of meat.
• Let It Marinate. Prepared marinades are a quick and easy way to get flavor into every bite of your grilled meat. For foolproof flavor, marinate your choice of meat in a closed container or a resealable food storage bag for at least 30 minutes (longer for a more intense flavor). When ready to grill, discard the used marinade and use fresh for basting.
Beer Cheese Dip
2 cups shredded cheddar cheese, plus
additional for garnish
2 (8-ounce) packages cream cheese, softened
1 (1-ounce) packet Hidden Valley Original Ranch Dips Mix
1/2 to 3/4 cup beer
Chopped green onions for garnish
Pretzels or assorted fresh vegetables
In medium bowl, combine cheddar cheese, cream cheese and dips mix. Gradually stir in beer until mixture reaches desired consistency. Garnish with green onions and additional cheddar cheese. Serve with pretzels or vegetable pieces. Makes 3 cups
Garlic and Herb Chicken Satay
1 bottle KC Masterpiece Garlic & Herb Marinade
3 tablespoons chunky peanut butter
1 tablespoon brown sugar
1 tablespoon water
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 1/2 pounds boneless, skinless chicken, cut into strips
Combine 1/3 cup marinade with peanut butter, brown sugar, water and spices; whisk together and reserve. Combine chicken strips with remaining marinade; marinate for 30 minutes or up to 1 hour. Remove meat from marinade and thread onto 8 skewers. Discard excess marinade and broil both sides of chicken until meat reaches 160°F. Heat reserved dipping sauce, and serve with meat.
Makes 4 to 6 servings.
