Did You Know

Helpful information related to the world of barbecuing.

Alfresco

The word "alfresco" means in the open air. "Dining alfresco" means to dine outdoors.

Barbecue Safety

• Ensure that the barbecue has been assembled and installed according to the manufacturer's instructions.

• Read the owner's manual before using your new natural gas barbecue. Store the manual in a safe place to have as a future reference.

•  All individuals using the barbecue should be familiar with all aspects of its operation and proper safety procedures.

• The barbecue is designed for outdoor use only. Tanks for propane barbecues should be stored and used outdoors at all times. With any barbecue, allow ample clearance between buildings and the barbecue.

• Do not store or use gasoline or other flammable or combustible materials or liquids near the barbecue.

• LP (propane) gas is not natural gas. The conversion or attempted use of natural gas in an LP unit or LP gas in a natural gas unit is dangerous and will void the warranty. Check the owner's manual for complete handling and safety procedures of LP gas.

• Always turn the control knob to the off position when not in use. For LP barbecues, also turn off the valve at the LP tank when not in use.

• The barbecue lid must always be open when lighting the barbecue.

• Should the burners go out during operation or if the burner does not light, turn all gas valves off, open the lid and wait 5 minutes before attempting to relight.

• Should a grease fire occur, leave lid open and turn off burners if you can do so safely. If not, turn gas off at quick connect or shut-off valve.

• Check for gas leaks every time you disconnect and reconnect any gas fitting or LP tank. For correct procedure, refer to the owner's manual.

• Do not leave food unattended on the barbecue. Barbecuing involves a certain amount of fat dripping onto the heat source which causes flaring. A small amount of flaring is acceptable as the smoking will contribute to a "barbecue" flavour. However, if flaring is excessive, it is important to move food to another location on the grid and/or reduce or turn off heat. To prevent excessive flaring, trim fat from meat cuts. Occasionally, turn over lava rock/ceramic briquettes to burn off accumulated fat. Drain accumulated fat from frypans or griddles.

• To prevent burns, always use proper tools and oven mitts when barbecuing. Avoid wearing long loose sleeves or clothing which can catch fire easily.

• Since the rotisserie unit is connected to an electrical outlet, it should not be operated in damp or wet weather. Read the manufacturer's instructions carefully before operating.

• The barbecue must be thoroughly cleaned at least annually according to the manufacturer's instructions.

• Purchase a barbecue with a CGA symbol of approval.

Chicken Grilling Tip

To keep skinless chicken from sticking to the barbecue grid, brush a light coating of oil on both the grid and chicken before grilling.

Cooked to Perfection

Food Safety for Ground Meat

Ground meat made from beef, bison (buffalo), lamb, pork, veal, chicken or turkey requires careful handling as it is especially vulnerable to bacterial contamination.  Keep the following in mind when using ground meat.

• Fresh ground meat should be either cooked or frozen within 24 hours of purchase.

• Frozen ground meat should be thawed in the refrigerator and used when it   still contains some ice crystals.

• Do not combine raw ground meat with other ingredients and freeze for cooking later.

• All ground meat must be thoroughly cooked in order to destroy harmful bacteria that may be present.

• Never partially cook ground meat to finish cooking later.

• Avoid recontaminating cooked ground meat products.  Always place them on a clean plate.

• Cooked ground meat patties may be frozen for up to 4 weeks.

Great Meats for the Grill!

• Beef . . . steaks of all kinds; tenderloin; cubed beef (for kebobs); ground beef (for burgers) 

• Pork . . .steaks of all kinds; chops; cubed pork (for kebobs); ground pork (for burgers); ham slices; spareribs; back ribs 

• Lamb . . chops of all kinds; rack of lamb; cubed lamb (for kebobs); ground lamb (for burgers) 

• Other Meats . . . wieners; sausage of all kinds.

Grilling Pork Shoulder Steaks

Pork shoulder steaks make an economical substitution for pork chops. If desired, they may be substituted for pork chops in our recipes. When grilling pork shoulder steaks, allow an additional 10 - 15 minutes cooking time.

Making a Foil Packet

Many recipes use foil packets to cook food on the grill.  Heavy duty foil and a technique of wrapping called drugstore wrap are used for making foil packets.  Drugstore wrap ensures food is wrapped with tight double folds.  To make a foil packet, place food in centre of a piece of foil large enough to completely enclose food.  Bring longest edges together at top and, holding them together, fold over about 1 inch (2.5 cm).  Fold over and over again until edges are flat and snug against the food.  To seal ends, fold into triangles and turn foil either up or under. 

Marinating Fish

Marinades are often used to flavour fish and seafood before grilling. Marinating times are short, usually in the range of 20 - 30 minutes. If fish or seafood has
been marinated for too long, it may fall apart during grilling. Be sure to follow
recipe directions when marinating fish and seafood.

• Lemon Garlic Shrimp

• Teriyaki Tuna Steaks

• Halibut Mexicana

Using the Natural Gas Barbecue

• Read the owner's manual before using your new natural gas barbecue. Store the manual in a safe place to have as a future reference.

• Always light the barbecue with the lid open. Preheat the barbecue on high heat for 10 minutes with the lid closed. Do not leave the barbecue on high heat with the lid closed for longer than 30 minutes.

• For most grid cooking, the low and medium heat settings are most commonly used. In conventional barbecues, the lid is usually in the open position or partially closed. The lid should be closed when using the barbecue for baking or preheating.

• Clean your natural gas barbecue following the manufacturer's instructions. Remove any charred residue from grids using a good quality brass bristle grill brush. Do not use other types of metal brushes.