It’s time to fire up the grill and have your friends and family over for a summer BBQ!
But, before you do, check out these safe grilling tips from the Propane Education & Research Council.
1. Follow the grill manufacturer’s instructions. Whether it’s assembly, use, maintenance, cleaning or storage your first and best resource for safe grilling is the manufacturer’s instructions.
2. Position the grill properly. Keep it outdoors, at least 5 feet from your house. Place it on a level surface that’s away from siding, outdoor furniture, or anything else that could be a fire hazard. Never store propane cylinders inside — even in your garage or shed — and they should always be stored upright.
3. Check for leaks. Use soapy water to check connections for leaks before lighting or connecting the grill. Follow this same leak check procedure every time a new propane tank is connected to the grill.
4. Follow proper lighting procedures. Follow manufacturer’s instructions when lighting a grill. No matter what brand of propane grill you have, make sure you keep the lid open and don’t lean over the grill when lighting it.
5. Follow proper re-lighting procedures. If it’s windy and your flame goes out, turn off the gas, keep the lid open, and wait at least 15 minutes before relighting.
6. Be present. Don’t leave the grill unattended.
It’s a new year and a lot of people make resolutions to lose weight and live a healthier life.
Chef Katie Lee from Food Network’s new show, “The Kitchen,” which airs Saturdays at 11:00 AM, shows us how to make tasty, but healthy comfort foods!
2 1/2 pound loin back ribs
1 1/2 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon dried basel
1/2 teaspoon dried marjoram
1/2 teaspoon dried granulate onion
1/2 teaspoon dried granulated garlic
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
Process: Dust ribs with a medium coating of rub. Cover with a hand full of brown sugar. Let sit at room temp for 30 mins. Place in a 250 degree smoker for four hours.
1 head cabbage, shredded fine
1 large onion, sliced fine
7/8 cup sugar
1 cup vinegar
3/4 cup salad oil
1 tsp. celery seed
1 tsp. dry mustard
Process: Layer cabbage and onion, ending w/cabbage. Mix sugar, vinegar, oil, salt, celery seed, & dry mustard. Heat to boiling. Pour hot dressing over cabbage. DO NOT STIR. Cover and place in fridge. Stir before serving. Keeps for 1 week. Serves 8-10.
Creole Yellow-tail Snapper
1- 4lb whole fish
¼ cup Carrots
¼ cup Red pepper
¼ cup Green pepper
1 large onion
1 ea. Tomato or Tomato Puree
2 oz. lemon juice
1 tsp garlic (minced)
2 sprigs Thyme
1 tsp Scotch Bonnet (Hot Sauce)
1 oz Worchester Sauce
4 cup Vegetable or Fish Stock
Salt and Pepper
This crunchy salad can be a catchall for almost any vegetables and fruits you have on hand.
In the springtime, use snap peas instead of beans.
In the summer, strawberries can take the place of the apples, or substitute carrots; they’re crunchy and carry a hint of sweetness too.
The tart dressing is a match for almost any ingredients.
1 tsp caster sugar
450 g/1 lb potatoes, well scrubbed
1 tbsp olive oil
1 small onion, finely chopped
1 small leek, finely chopped
1 small carrot, finely chopped
1 garlic clove, crushed
225 g/8 oz lean minced lamb
1 tbsp tomato puree
3 tbsp milk
25 g/1 oz butter
2 tsp herb oil
salt and freshly ground black pepper
fresh thyme leaves, to garnish