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Newspaper
San Marino Tribune
Location
San Marino, California, United States of America
Date
Jun 14, 2001
Page
31
This guide explains two grilling methods direct over heat and indirect roasting style. It covers turning food at halfway, heat levels from low 300 F to high 500 550 F, and using an oven thermometer to gauge grate temperature.
A shrimp marinade blends olive oil lemon juice parsley oregano garlic lemon zest salt pepper and red pepper. Shrimp soak 30 minutes to 1 hour then skewered and bread crumbs sprinkled before grilling until just opaque. Makes 4 to 20 servings.
A pantry style pork chops recipe uses a lemon juice soy sauce olive oil brown sugar rosemary and salt. Pork rib chops are marinated briefly then seared over high heat and finished on indirect heat until juices run clear serving four.
As warm evenings arrive, Americans rush to fire up grills for fast weeknight meals or weekend entertaining. The guide highlights pantry pork chops with grilled pineapple and a zesty garlic shrimp menu, celebrating grilling as a return to paradise and family gatherings.
Glazed grilled pineapple slices served with vanilla ice cream and a peppery orange glaze. Beet salad features golden and red beets grilled and sliced, with an orange basil dressing and grilled onion, romaine, and greens.
A compact guide lists essential grilling tools including a wide spatula a grill tong meat fork and grill brush plus a basting brush flame resistant barbecue mitts and a quality meat thermometer. Cleaning tips stress handwashing wooden handles natural bristles and air drying. A super wide spatula for whole fish and skewers plus a vegetable wok grill topper complete the helper set.
Weber's Big Book of Grilling plates the ultimate barbecue handbook with 365-plus recipes, tips, and color photos. The book by Jamie Purviance and Sandra S. McRae includes a foreword by Al Roker and is available through Chronicle Books with phone and online ordering.
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