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May 22, 2013
Marc H. Morial

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Grilling Secrets: Make the Most of Your Meat and Veggies

Comments (2)

ADVERTORIAL
Need help at the grill this summer? Check out Kraft Foods' marinating and grilling secrets for steak, ribs, seafood, chicken and vegetables.
Preparation Tips
· Marinate in the refrigerator; never at room temperature.
· Marinate in a food-safe plastic bag or non-reactive container such as glass or ceramic, not aluminum.
· Marinate less tender steaks such as flank for 6 hours to 24 hours.
· Tender steaks such as sirloin can be marinated 15 minutes to 2 hours, just to flavor the meat.
Grilling Tips
· Grill steaks over medium heat about 5 inches from the heat source.
· Turn once during cooking using tongs or a spatula; do not use a fork, it could pierce the meat and allow juices to run out.
· Cooking can take anywhere from 10 to 20 minutes, depending on thickness and desired doneness.
Preparation Tips
· Marinate in the refrigerator; never at room temperature.
· On slabs of ribs, remove the membrane on the bone side to allow marinades to penetrate.
· Boiling ribs for a couple of hours before marinating and cooking ensures tender grilled ribs.
· Both pork and beef ribs can be marinated for a couple of hours or overnight.
Grilling Tips
· Slow grilling over indirect heat in which the ribs are not placed directly over the heat source but to the side of it, with the lid closed, is preferred.
· Turn the ribs frequently using tongs.
· Grill 1 to 2 hours, depending on rib type and grill.
Preparation Tips
· Marinate poultry pieces 30 to 60 minutes.
· If using tomato-based BBQ sauce, brush on during last 5 minutes of cooking to prevent burning the sauce.
Grilling Tips
· Grill chicken over direct medium heat.
· An internal temperature for breast meat of 170° F and 180° F for legs and thighs is preferred.
· Estimate about 7 minutes per side for boneless breasts, bone-in legs about 20 minutes per side.
Preparation Tips
· All vegetables can be marinated in the refrigerator in an oil and vinegar based dressing or marinade for up to one day.
· If not marinating, brush grill grate with vegetable oil before grilling to help prevent sticking.
· Cut vegetables into uniform size pieces so they will cook evenly.
Grilling Tips
· Grilling sweetens and intensifies the flavor of fresh vegetables.
· Grill over medium heat, turning frequently, until crisp and tender. They should pierce fairly easily with a fork.
· If cooking hard vegetables like potatoes, briefly boil them before grilling to speed up grilling time or to ensure they will be done at the same time as softer vegetables if grilling together.

Now that you've got the skills, you need a recipe. Try this easy Kraft Foods recipe for Barbecue Chicken and Peach Kabobs with Bacon. You can find other simple recipes at Kraftrecipes.com.
What you need!
• 1/4 cup KRAFT Original Barbecue Sauce, divided
• 1 lb. boneless skinless chicken breasts, cut into 16 pieces
• 2 peaches, peeled, each cut into 8 pieces
• 8 slices OSCAR MAYER Bacon, cut crosswise in half

Make it!
HEAT grill to medium-high heat.
RESERVE 2 Tbsp. barbecue sauce. Stack 1 each chicken and peach piece; wrap with 1 bacon piece. Repeat with remaining chicken, peaches and bacon. Thread onto 4 skewers. Brush with remaining barbecue sauce.
GRILL 12 to 14 min. or until chicken is done, brushing with reserved sauce the last 2 min.

NOTE
If using wooden skewers, soak them in water 30 min. before using to prevent them from burning on the grill.

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