could be immediately moved to protect against bacteria or thaw your meat on the war.
prep that grill
grill before you throw that meat on it. Remove old ash that haven't used the grill since you may need to give it a liton, says Rich Bar of the Englas County Fire Preven-First, look for any holes or holes are not a problem, Bar holees or cracks means that proper for grilling because it a fire — so throw it away. stiff wooden or steel bristled soap water to clean out see it out and let it air dry.
to the sound of the name,
is nothing to do with coal.
made of wood and there are
hardwood charcoal and soft-
coal. Hardwood charcoal briquettes are the best because the high density of the wood greatly reduces the amount of resins present. Resins can coat meat with a dark film and cause an unpleasant flavor. These briquettes burn more evenly and produce a more uniform heat level for efficient cooking. High-quality charcoals are made from beech, maple, birch, oak and hickory woods.
Light your fire
To get that fire going, line the bowl of the grill with heavy aluminum foil, shiny side up. This will help to make cleanup easier and the foil helps reflect the heat upward. You can also use commercial sand or gravel to line the bowl, but foil is easier because when it cools off, you can just fold it up and throw it away. Next, take several sheets of newspaper and ball them up. Six or eight balls — about baseball-sized — of newspaper placed in the bottom of the cooker will help the charcoal light easily. Pile the charcoal briquettes on top, shaping them into a rough pyramid shape. Add liquid fire starter, following the instructions on the bottle. Then light the newspaper with a match or a lighter.
Grill it up
After the initial flame has died down — which takes about 20 minutes — the briquettes will have little white corners and spots on them. This means they're starting to burn. Allow the briquettes to stand like this until they have all turned white or ash
awinikka@kansan.com
gray. Then, spread the hot charcoal evenly over the bottom of the cooker, set the grill in place and cook that meat up.
Courtesy of www.bobbyflay.com
To test the doneness of small portions of meat like steaks, chops or burgers, use the following guidelines:
Well done, you
Rare: The meat gives easily when touched. No juices appear on the surface of the meat.
Medium: The meat feels firmer but slightly springy and juices begin to appear on the surface.
Well done: The meat may be covered with clear juices. It is very firm to the touch.
Resist the temptation to flip the meat too soon. For maximum juiciness, flip the meat only once.
Source: Cliff Lowe, contributor to www.mamaskitchen.com
Q&A with Bobby Flay Food Network barbeque king
Q: What should students look for in a good steak when shopping at the grocery store?
A: Steaks should have a bright red color and sufficient marbling of fat...not too much and not too little.
Q: What's a surefire marinade to use on chicken?
A: There are several marinades for chicken because it is such a wonderful canvas for flavors.
The three easy combinations are:
1. Balsamic vinegar, chopped garlic, fresh rosemary, olive oil, salt and cracked black pepper.
2. Soy sauce, lime juice, chopped garlic,
sesame oil and black pepper
3. Orange juice, lime juice, chopped red onion,
anchovies, Chile powder and chopped cilantro
Q: Can you recommend some good (and easy) seasonings to add to burgers?
A: I am a purist when it comes to adding seasonings to the meat. I just use salt and pepper. I do like to top my burgers with aged cheddar, horseradish mustard, sweet onion, lettuce and tomato.
Bobby Flay is the host of Food Network's Hot of the Grill with Bobby Flay,FoodNation and Boy Meets Grill
Super-short supper Quick and Easy Chicken Strips
4 skinless boneless chicken breasts
1 beaten egg
1 tbsp. Dijon mustard
1 tbsp. water
1/4 cup flour
3/4 cup dry seasoned bread crumbs
2 tbsp. vegetable oil
2 tbsp. butter
1/2 tsp. lemon pepper seasoning*
salt to taste
Cut each chicken breast into small pieces. In a small bowl, combine egg, mustard and water. On a plate, mix flour and lemon pepper seasoning. Place the bread crumbs on another plate, or on wax paper. Dip chicken in flour, then the egg mixture, and finally into the bread crumbs. Repeat until all strips are coated. In a 12-inch skillet add butter and oil. Add chicken and brown on all sides, it should take about six minutes. Season with salt, and serve with dipping sauce of your choice.
*Instead of using lemon pepper salt, you can try using herbs such as parsley or rosemary, or other seasonings such as garlic powder.
—Maha Masud
Source: http://www.razzledzazzlerecipes.com/quickneasy/poultry/quickchi.htm
Stat
La Prima Tazza 638 Massachusetts St.
One of Lawrence's finest establishments, this coffee shop is nestled between Liberty Hall and Free State Brewery and often overlooked by Starbucks' frequenters.
**Menu:** You'll find house coffee for $1.25, specialty espresso drinks from$ 1.75 to $3.50, locally baked goods (muffins, scones, zucchini and pumpkin breads),$ 2 bags of decadent candies such as tiramisu caramels, chocolate-covered cherries and mint chocolate-covered malt balls. Try a refreshing cold-fil
ticed coffee drink, this
coffee is brewed differently and gives
their iced drinks a strong, unique taste.
Attire: Always casual
Date-worthiness:
A perfect stop premovie or post-dinner.
Booze: No alcohol,
but the espresso can intoxicate you without the hangover.
Courtesy www.ur.ku.edu
Seating: Sit in the window for prime people-watching or towards the back to concentrate on studying.
Bring Mom? Yes, it's perfect for catching up and relaxing with your parents.
—Britta Florman
04.07.05 Jayplay
5