July is the perfect month for sunshine, fireworks, swimming and backyard barbecues. While we can’t control Mother Nature we can make sure you have all you need for a refreshing swim and a tasty BBQ in your backyard.
Let’s talk grills! The grill is the unnamed secret ingredient of every amazing BBQ. Making sure your grill is well maintained and cleaned regularly will ensure many years of use and great tasting food. Whether you use charcoal or gas grills, cleaning is a must.
Consider your grill the same as your kitchen stove. It needs to be cleaned after each use. You wouldn’t leave your kitchen stove dirty after use and you shouldn’t leave your grill either. Completely wipe down your grill after each use.
Have a wire brush handy to clean excess food, foil and marinade from grates. A helpful hint for the life of your grill: clean the grates right after you cook rather than before! Cleaning after cooking will help minimize rust from the left over food.
If you have a charcoal grill be sure you have plenty of charcoal before you begin cooking. If you have a gas grill have an extra propane tank on hand or fill your tank before your big event. We’ve all been there food on the grill cooking along, and suddenly BAM you’re out of gas! It’s an easy to avoid BBQ mistake. Be prepared.
The best part of any backyard BBQ is the food!
Tips for Great Grilling:
- Preheat your grill. Warm it up for 15-20 minute before cooking.
- Don’t leave your grill unattended.
- Clean your grill after each use…. it’s important. We can’t say it enough.
- Safety is important. Keep children and pets clear of the grill
- Flames are inevitable. Don’t panic and put them out quickly to prevent spreading.
- When not in use, store your grill properly. Cover it from the elements.
Here some great recipes for you to try this summer on your Tarson Broil King Grill!
Grilled Vegetable Napoleons
Substitute or add other vegetables as you wish. Some nice additions might be new potatoes or red peppers. Although the stacks are attractive and easy to serve, you may also arrange the grilled vegetables and cheese in a casserole.
1/2 cup olive oil
1 large eggplant, cut in 12 slices (1/3″ thick)
3 medium zucchinis, cut in 24 slices (1/4″ thick)
3 large tomatoes, cut in 6 slices (1/3″ thick)
3 medium red onions, cut in 12 slices (1/3″ thick)
3/4 cup ricotta cheese
salt and pepper to taste
2 tsp fresh thyme, chopped
1/2 lb mozzarella cheese, sliced 1/4″ thick
6 sprigs fresh rosemary
Preheat barbecue and set on LOW. Brush vegetables with olive oil, season with salt and pepper, and grill slowly until tender, turning once. Transfer the vegetables to a tray, arranging them in a single layer, and cover tightly with plastic wrap. The vegetables may be grilled a day in advance, and refrigerated after cooling. Bring the vegetables back to room temperature before proceeding.
Stir together the ricotta, thyme, salt, and pepper in a small bowl.
Place one slice of eggplant on a lightly oiled baking sheet or foil pan. Spread 1 tablespoon of the ricotta mixture over the eggplant. Cover with 2 slices of zucchini, 1 slice of onion, 1 slice of mozzarella, 1 slice of tomato, 2 slices of zucchini, and 1 slice of onion. Spread 1 tablespoon of the ricotta mixture over the onion, and top with another slice of eggplant. Repeat this procedure with the remaining vegetables to make 5 more stacks.
Insert a wooden skewer through the centre of each stack to create a hole from top to bottom. Remove the bottom leaves from each rosemary sprig, leaving one inch of leaves on the top. Insert 1 sprig into the centre hole in each napoleon, and return to the barbecue. Heat for about 5 minutes on LOW, or until mozzarella is melted and vegetables are warmed through.
Thai Grilled Shrimp
Another super-quick and easy appetizer! Any commercially prepared Thai sauce will do the trick, but we have mentioned our favorite. Use a wok if you have one for easy stir-frying of the shrimp.
1 lb shrimp, peeled and deveined
1 1/4 cups President’s Choice™ Memories of Thailand Fiery chili Pepper sauce
2 tbsp olive oil
2 tbsp fresh ginger, peeled and chopped
2 cloves garlic, minced
Combine all the marinade ingredients in a resealable bag and add shrimp. Refrigerate at least one hour and up to five hours before grilling.
Preheat barbecue on HIGH. Scrub cooking grids thoroughly with a wire brush, then brush them lightly with vegetable or olive oil. Place shrimp on grids. Turn once during cooking. Time will vary with the size of the shrimp, but the shrimp will turn opaque and curl slightly when cooked. Do not overcook!
Place on a platter and serve with toothpicks.
Barbecued Back Ribsfrom: BroilKing
A rib rack is a great tool to have, but if you haven’t bought yours yet try stacking the ribs against each other on an angle. Lay the ribs flat on the grids for the last few minutes of cooking while brushing them with the sauce.
3 lb pork backribs
salt and pepper to taste
1 cup ketchup
1 cup water
1/3 cup worcestershire sauce
1 tbsp chili powder
dash hot pepper sauce
2 tbsp brown sugar
Place a drip pan over the coals, under the cooking grids. Pour in one inch of water or other liquid such as apple cider or wine, or a combination. Replace the cooking grids and preheat barbecue on LOW.
Peel the membrane off the back of the ribs using your fingers. (This makes an enormous difference in the tenderness of the ribs.) Cut each sleeve or rack of ribs into six-inch sections. Sprinkle with salt and pepper and place in a rib rack on the barbecue. Cook slowly on lowest heat for 1 hour.
Meanwhile, combine the remaining ingredients in a saucepan and simmer on the side burner until the sauce thickens. Apply this sauce during the last few minutes of cooking to prevent the sugar from burning, and pass the extra around the table.