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WHERE'S THERE'S SMOKE

By Arleen M. Kaptur

As sure as May comes after April Showers, barbecue grills across the world are heating up and sending out their aromatic smoke signals.

Grilling is a fun family activity except when something turns out to be a “burnt offering to the gods” of ancient times.

There are flavored wood chips and bottled seasonings to take you to far-away places and exotic destinations right there in your own backyard.

You can start with simple ideas like hot dogs, and hamburgers, take the next step to chicken, steaks and ribs. and when you get really good take on kabobs and a whole roasted pig.

Oh, the heavenly aroma and the endless possibilities. You can have your doggies plain, with cheese, wrapped, and even put on a raft and sent to sail onto your dinner table.
Never heard of dogs on a raft, well now -

Slit your favorite type of hot dog lengthwise, but not all the way through. Grill over hot coals. Taking pieces of foil large enough to hold a sandwich, arrange two pieces of bacon on the bottom of your foil. Turn the edges up to catch any drippings so your messages to neighbors far and near wait a while. Cook the bacon in the foil on the grill. In your slit
hot dog place a strip of pickle (not round), and cheese strips. Place your hot dog on another sheet of foil and grill until cheese melts. Place these dogs on a toasted coney bun but crosswise, not lengthwise. Place the two pieces of bacon across the top of your hot dogs and viola! you have your dogs setting sail on a raft into gourmet heaven.

Serve chilled cantaloupe wedges, fruit punch as a beverage, and your favorite brownies.

Now for the burger lovers - Using a 1/3 cup scoop, divide your ground beef into mounds.
Flatten each mound between pieces of waxed paper, creating a 4” patty. Place half of your patties aside. These are your “toppers”. Sprinkle the other burgers with salt and pepper, prepared mustard or ketchup, onion slices, and shredded cheese. Now take your toppers and place them over your burgers. Press together the edges all around to seal in all those
burger fixins inside. Grill over hot coals about 10-15 minutes, flipping very carefully.
When done to your liking, place on grilled buns and enjoy.

Maple flavored baked beans, potato salad, and hot fudge sundaes and you have a meal fit for a Backyard Grill Fest.

I’d like to give you more recipes but my neighbors are sending conflicting smoke messages. Got to go - have fun and enjoy!

©Arleen M. Kaptur 2002 April

Arleen has written numerous articles, e-books, and the novel SEARCHING FOR AUSTIN JAMES
Websites:
http://www.rusticliving.info
http://www.webspawner.com/users/rusticliving/index.html
http://topica.com/lists/simpleliving

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Grillman Propane Announces New Rental Division

By Anonymous

EASTON, MA May 19, 2004 -- Grillman Propane, providers of propane, high-end gas grills, grill accessories, and hearth and patio items and located in Easton, MA, will help your cookout or picnic go off without a hitch by providing the “heavy-duty” equipment you’ll need for a successful barbeque.

Grillman’s new Rental Division provides everything from the gas grill to Friolator to propane to the utensils needed to operate the equipment.

“For the past two years, we have informally helped both commercial and residential customers by renting a wide variety of equipment. Barbequing has simply become more popular and elaborate over the years and the demand for multiple units of high-end equipment has begun to soar,” noted founder Jeff Tufts, better known as “The Grillman” to his many customers.

Grillman rental items include:
·Delivery and pick up
·Six-foot grills complete with a tank of propane
·Cookers and pots (from 20 quart to 60 quart) to accommodate a clam boil, lobster bake or New England chowder
·Friolators
·Griddles for the top of the grills (for pancakes and other menu items)
·Tailgating grill that seats four and comes complete with portable sink, runs on 12 volts (electric or gas), and has a connection for a beer keg.
·All the utensils needed to get the job done.

Tufts continued, “We’re pleased to offer the best grilling and cooking equipment available for folks throughout Southeastern Mass. Whether you’re catering to 20 people or 200, the food is a top priority and to provide the best cuisine, you need the right equipment and tools.”

With over 10 years of experience and more then 7,000 customers ranging from South Boston to the Cape, Grillman is the expert on propane cooking and other gas related products.

To obtain a quote on rental equipment, contact Grillman directly at (508) 238-3139. To learn more about Grillman’s services and view product line, visit their website at www.grillman.com.

Tank Trade-In   
Bring in your old style propane tank for an OPD upgrade or trade it in for a new or retrofitted tank. The government requires your tanks to have an Overfilling Protection Device not found on the older styles, which can no longer be filled. Grillman disposes of your old tank and makes sure you go home with a safe tank to kick off your grilling season. Trade-ins get free disposal, but if you have an extra tank to get rid of, just $5 will cover the disposal fee.
   
Grillman: Propane- hearth –home- patio
Founded in 1985, Grillman has been providing propane, high-end gas grills, grill accessories, special grilling sauces (more than a dozen different kinds), hearth and patio items to commercial and residential customers throughout southeastern Massachusetts. Grillman supplies propane gas for home heating, space heating, water heating, cooking, dryers, gas logs, forklifts, motor fuel, restaurants, pool and spa heaters, caterers, generators and construction. They also provide sales and service on natural gas appliances.

Gas grill tank refills with convenient delivery service is available to homes and businesses within the area. Headquartered in Easton, MA, Grillman offers gas and electric built-in or insert fireplaces and fireplace installation. For more information or to schedule propane gas grill tank refill, contact (508) 238-3139 or visit the website at www.Grillman.com. Visit Grillman’s showroom located at 613 Turnpike Street, Route 138 in Easton, MA, between the intersection of route 106 and the Raynham-Taunton Greyhound Park. Easy highway access off route 24 Exit 16B or route 495 Exit 8.

Contact:
Steve Dubin
sdubin@prworkzone.com
(781) 878-9533





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Tips for the Summer Grill

By News Canada

(NC)—There is nothing that says summer like grillin' and chillin' at the backyard BBQ. Steaks, chicken, ribs or burgers, they all seem to taste better when cooked on the grill. But as good as they taste now, there are a number of "tips" that can help you make the most of your summer grill

Jack Daniel's has long been a part of BBQing in the US, sponsoring a number of BBQ contests and being a key ingredient in some of the best BBQ sauces. We've assembled a few of the tips that have helped past winners of those competitions, and have listed them here for you:

1. Start with a clean grill. Although that salmon you prepared last night was the best ever, it probably won't enhance the taste of the hamburgers you're having today. Scrub the grill with a wire brush and abrasive pad to remove all remnants of your past successes. You're about to create a new masterpiece!

2. Oil the grill with a good vegetable or olive oil. You've paid good money for the food you're about to cook. Let's not leave part of it stuck to the grill!

3. Pre-heat the grill on high for at least 10 – 15 minutes, or light the charcoal about 20 – 30 minutes before you start the cooking. You want to be sure the grill is hot enough to sear the meat to seal in the natural juices.

4. Place a foil pie plate half-filled with extra marinade mixed with water on the searing surface (flavourizer bars, lava rocks, etc) directly under the part of the grill where the meat will be. Used with thicker cuts of meat, this will help to add flavour and keep the meat juicy.

5. Season the food lightly before placing it on the grill. Food has wonderful natural flavour that BBQing enhances. If you like a bit of spice, try a dry rub or a marinade (which will also help to tenderize less expensive cuts of meat).

6. After quickly searing the meat on both sides, reduce the heat to medium (raise the rack if using charcoal) and close the grill cover. Resist the temptation to open the grill cover more than just twice more…once to turn the meat, and then for the final five minutes. Doing this will make the food wonderfully tender.

7. Put sauces on the food in the last 5 minutes of grilling time. Most sauces have fats and sugar in them which will burn if put on too early. The fire department has better things to do than helping you cook.

This sauce is great for perking up any simply grilled meats, poultry or fish. Brush it on just minutes before you pull the meat off the grill.

Jack's Secret Weapon All-Purpose BBQ Glaze

1/2 cup Jack Daniel's Tennessee Whiskey

1/2 cup soy sauce

1/2 cup ketchup

1 cup brown sugar

1 teaspoon garlic powder

Combine all ingredients in a small saucepan. Simmer until slightly thickened, about 5 minutes. Makes about 1 1/2 cups.

Visit the Jack Daniel's website at www.jackdaniels.com, to find lots of good ideas to help with your Summer Grill.

- News Canada

About the Author

News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.

News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial "fill" items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.

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