Summer BBQ Preparation
Memorial Day weekend is fast approaching and that means the beginning of the summer BBQ season. Practically every local newspaper is running recipes and tips for backyard grillers this week; including the Boston Herald, who offers a set of outdoor cooking tips for getting your grill on:
- Clean your grill. If you haven't used it since last summer, odds are that it could probably use a little scrubbing. (It'll improve your barbeque's performance as well as keeping things hygenic.)
- Check your tools. Tongs, a spatula, and a meat fork are all musts. Disposable alumnium pans are perfect for carrying meats to and from the ktichen. Go high-tech with a meat thermometer. And don't forget the charcoal or lighter fluid! (If you're into that sort of thing.)
- Choose your meats. Hamburgers and hot dogs are a safe, classic choice for Memorial Day. But, then again, nothing compares to a good grilled steak. Or you could branch out with kebabs. So... many... tasty... choices...
- Choose sides. Hamburgers are swell, but kinda plain by themselves. Make sure you've got at least one salad (potato, macaroni, fruit, etc.) and condiments on hand.
- Prepare in advance. Why spend your holiday frantically running back and forth between the kitchen and the backyard? Set aside everything you need beforehand so you can stand at the grill and hold court with your guests.
So strap on that apron and get cookin' this weekend! Just don't forget to invite us to your barbecue...
Posted on May 25, 2004 at 10:52 PM
Earlier: Arizona's Scottsdale Culinary Institute Adds Restaurant Management Program
Later: Memorial Day Recipes and Tips
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