Barbeque & Grilling

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According to the Hearth, Patio, and Barbecue Association (HPBA), three out of four U.S. households own a grill and most Americans will barbecue once a week during the summer months. An HPBA survey found that 61 percent of these outdoor chefs will use a propane gas grill for their cooking. That’s not surprising. The Propane Education & Research Council reports that the percentage of propane gas grill owners has steadily increased for more than a decade. Conveniences like on/off switches that allow instant flame and faster heat-ups and cool-downs have ushered in America’s transition from briquette to gas. Propane is also a clean burning energy and, according to the Environmental Protection Agency, releases 105 times less carbon monoxide than charcoal.

“Grilling with propane is a wonderful way to cook outdoors,” says Rick Browne, host of PBS Television’s “Barbecue America.” “Propane grills heat up fast so you can get your food on the grill quickly, and you’re able to cook at precise temperatures, providing you with the flexibility to prepare a variety of dishes.”

Of course, failure to follow proper safety precautions can result in your dinner (and your chef) being enveloped in a whoosh of heat and flame. The Propane Education & Research Council offers the following safety and cooking tips to ensure an enjoyable grilling experience:

• Before connecting or lighting a propane gas grill burner, use a leak-detection solution to check all connections for tightness. Don’t use matches or lighters to check for leaks. Contact a local propane gas supplier to obtain the leak-detection solution and instructions on how to use it.

• Always use or store cylinders outdoors in an upright (vertical) position.

• When the propane cylinder is refilled, have the supplier check for dents, damage, rust, or leaks.

• After filling or exchanging a cylinder, take it home immediately. Keep the vehicle ventilated and keep the cylinder valve closed and plugged or capped in accordance with the manufacturer’s instructions. Transport the cylinder in a vertical, secured position.

• Don’t smoke while handling the propane cylinder.

• If there is an uncontrollable release of gas or a fire, call the fire department immediately, and move all people and pets away from the unit.

• Don’t allow children to tamper or play with the cylinder or grill.

• Don’t use, store, or transport a cylinder where it would be exposed to high temperatures. (This includes storing spare cylinders under or near the grill.)

• When a grill isn’t in use, cover disconnected hose-end fittings with small plastic bags, or protective fitting caps from a propane supplier to keep out dirt, insects, and moisture. Remember to remove them before starting your grill.

• When not in use, grill burner controls should be turned off and the cylinder valve closed (Note: Valves should be turned counterclockwise to close.).

• When lighting your grill, make sure the grill top is open. Follow the manufacturer’s instructions.

• Always follow the grill manufacturer’s instructions and keep written materials and manuals in a safe, accessible place.

Information is from:

FSIS Web site:

Jim Beard's Barbeque Cookbook, 1964

Barbeque Basics, 1993

Hearth, Patio, and Barbecue Association

On to the Recipes:

My first simple suggestion concerns Peppers. I'm talking green, yellow, Pablanos, all the Peppers that you need to heat up and take the skins off of.
For years I have done this on the stove top or in the oven on a sheet. But, one day I was watching Rick Bayless and he was using his indoor grill to do the Peppers on, since that day I have always done my Peppers on the outside grill, there is no smoke smell lurking after in the house. Do your Peppers this way if your not doing this already.

Lime Marinade

1 tsp ground cumin
4 cloves garlic
3/4 c lime juice
pepper -- to taste

Blend cumin, garlic and lime juice until smooth, Season with Pepper. Marinade fish (chicken or meat) in the refrigerator for 1 hour.

Argentina Style Marinade

1/2 c Vegetable oil
1/2 c malt vinegar
1/4 c water
2 tblsp fresh parsley; chopped
3 lg garlic cloves; minced
1 tsp cayenne pepper
1 tsp salt
1 1/2 tsp fresh oregano leaves; chopped.
1/2 tsp freshly ground pepper

Combine all ingredients in a glass jar with tight fitting lid. Let stand at room temperature for 24 hours. Makes about 1-1/3 cups. For Beef and Poultry

Louisiana Marinade

4 c chablis wine
1 c green creme de menthe
1 tblsp Onion powder
1 tsp dried mint (crushed)
2 tblsp louisiana hot sauce
1 c soy sauce
1 c water
2 tblsp olive oil

Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks. For Lamb or Goat.

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