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Cooking Class....continued

Outdoor grilling isn't just for hamburgers, hot-dogs, and chicken parts. Keep an open thought towards whole fish, turkey, kebobs, and vegetables.

THE GRILL: There are two distinct types of grills. The open type which includes hibachis, and the covered type, which includes the kettle and rectangular on wheels. The hibachis are great for simple cooking while camping, on the beach, or the bring your own block party. However, these grills are limited to cuts less than two inches thick. When you're the owner of a grill with a lid, you may be revealing a serious barbecue personality. The three most common types are charcoal, gas, or electrically fired. Most gas or electric have ceramic or pumice bricks whose purpose is to create a smoke when the juices from foods drip upon them. This is the flavor you taste in the food. There is no flavor from the coals themselves.

THE CHARCOAL: If using charcoal, purchase long-burning briquettes. These coals burn longer because they are denser and maintain even heating. This is important when cooking whole fowl and roasts.

THE STARTER: Electric starters are nice because some claim that liquid and gel starters impart a taste to the food. However in recent taste tests, no one was able to detect such a flavor. The fuel burns hot and quickly and therefore dissipates. The same is not necessarily true of jelly starters. Some impart flavor to vegetables and they have a tendency to coat the coals with an ugly film. The chimney type has become popular with the "gourmet". It's effective and inexpensive and requires only newspaper as fuel. Its down side it the length of time it takes to get started. So this chef is going to stick to her gas grill and little butane lighter (because the button never works) and the entire setup is ready in 10 minutes.

THE TOOLS: Long handles, pot holders, gloves, skewers, aluminum foil...need I say more? Yes! Old heavy bottom pots, brushes for butters and marinades, and folding-grilling baskets for seafood and vegetables...all of which you will sacrifice in the name of outdoor cooking.

THE LOOK: Hats are nice. They get you into the right mood and keep the sun off your head. However, the important part of the uniform is the apron. It needs to be long. This is to protect you from drips and splatters. You will only make this mistake once. One grease spot on a naked knee and it will be part of your memory banks forever.

UP IN SMOKE...continued

In 1895 the first commercial product was produced. The tars and resins have been removed and it is now classified by the US Government as a natural food product. If you use it, go easy with it. Using too much will result in a very bitter taste.

Redi-Base has two available: Hickory and Mesquite

THE WHOLE BIRD.....continued

Purchase either a disposable aluminum pan or make one from foil and place it between a divided bed of coals. Cooking in a covered grill with this type of bed of coals is preferable because the closed lid creates a type of oven and the food retains its moisture and even cooking will result.

For roasting large pieces of meat or whole fowl in a covered rill, divide the coals and place an aluminum drip pan in the center. This will create the "indirect" heat that is necessary to prevent burning.

DIRECTIONS: Light your fire. Your goal is a medium-low fire. The G. Gordon Liddy Test: If you can hold your hand over the grill, approximately where the food will be, four or five seconds without pulling away, you have created a medium-low fire which is prefect for long cooking. If using charcoal, you can maintain this temperature by adding 5-6 coals to the fire every half hour. If using electric or gas, keep your temperature knobs at low. Center turkey on greased cooking grill directly over the drip pan. Brush with oil or marinade, or sauce of choice. Cook until thermometer registers and internal 185 degrees.

8-10 birds take approximately 4 hours and 12-16 lb.. birds need approximately 5 1/2 hours. When the grill is covered, an oven thermometer placed on the rack will give an accurate reading.

For large pieces such as a turkey, the desired temperature should be between 325 and 350 degrees.

Cherry Stuffing: Yield: 6 3/4 cups
2 T. butter or margarine
3/4 cup chopped celery
1/2 cup chopped onion
1 tsp. dried thyme
1 tsp. poultry seasoning
1 pk. (7 oz.) dried herb-seasoned stuffing cubes
3/4 cup Redi-Base Chicken stock
2 cups fresh tart cherries, pitted (may substitute frozen)

Directions: Melt butter in a medium saucepan over medium heat. Add celery and onion; cook until vegetables are tender. Stir in thyme and poultry seasoning. In a large bowl, toss together celery mixture, stuffing cubes and stock. Gently stir in cherries. Spoon into a lightly greased 2 qt. casserole. Bake, covered, in a preheated 350 degree oven 30 minutes, or until mixture is hot. Serving size: 3/4 cup, Calories per serving: 122, Total fat per serving: 7 g. (cut the fat in half by using vegetable oil instead of butter)

HINTS FOR GRILLING VEGETABLES.....continued

Vegetables such as garlic, onions, and carrots have natural sugars and when grilled develop a caramelized flavor. Others such as eggplant acquire smoky flavors as would meats and seafood.

Remember that vegetables are delicate. They pick up flavors quickly, so make sure the grill is very clean. All vegetables should be brushed with oil except corn. With corn, remove the silk, leave the husks, soak in water for 1/2 hour and continue to brush with water while grilling. All vegetables should cook fairly quickly; therefore, cook over medium-hot fire. Vegetables are easy to handle if skewered, cooked in a hinged basket, or wrapped in foil

CHIPPING AWAY....continued

If you like the flavor of smoked foods, stick to woods such as mesquite, hickory, maple and oak. Dried fruits such as peaches and apples leave no detectable flavor, but smell nice when they are burning. And throwing herbs on the fire is a waste of time and herbs. If you like herb flavors in your grilled foods, chop and rub them into the foods before grilling.

REMEMBER THAT QUIZ........continued

brought it home to his favorite bartender, he found that trying to recreate the magnificent drink impossible. So the bartender visited the Shannon Airport to learn from the drink's creator, and the rest is history. A must in a blizzard.

We got literally hundred of answers, split right down the middle. Many of you went the "hot toddy" route, but the correct response was Irish Coffee.

And the winners of the marinade brush that doubles as a deck brush are James, Lyn and Laura. All have been contacted to collect their prize.