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Recipe's for Outdoor Living

May 28, 2009

It’s here, the time of the year when we plan our meals around the outdoor grill. Outdoor grilling is at an all time high, so this is the best time to research portable and built in BBQ  grills, as well as recipes to use on the grill.

When I was a child growing up in the northeast, we would typically grill steaks, burgers and hot dogs. Now that I live on the west coast and the years have progressed, there is a whole lot more that ends up on the grill. From vegetables and fruit to seafood, poultry and ribs.

There are many wonderful chefs who have written books filled with recipes and ideas for grilling. Have you ever considered cooking a pineapple on the BBQ? How about onions, asparagus, peppers or corn on the cob? Salmon, shrimp, halibut, swordfish as well as turkey, veggie, and portobello mushroom burgers are all very common fare on the grill these days.

Consider inviting a chef to your store to grill up some favorite recipes or host a book signing from a famous chef at your store. These activities are fun and will attract a different group of customers to your store. The chef could teach a class on grilling or barbequing. "Grilling is a quick method of cooking by a direct source of heat. Note - the term “quick” is applicable when discussing grilling. To prevent it from being dried out, the meat needs to cook much quicker, therefore requiring a much higher temperature. Because it is also place directly over the heat source, the possibility of burning is much stronger and turning the food frequently is required. The grilling method should be used on foods that take less than 25 minutes to cook such as steaks, chops, fish and vegetables.

Barbequing is a method of cooking food with an indirect heat source of fire, heated wood or hot coals and may include the use of marinades or bastings sauce. Barbequing requires three essential ingredients, a low cooking temperature, generally from 200-225 degrees, a smoke cloud from wood and time. Barbequing is ideal on larger cuts of meats such as whole chickens and turkeys, brisket and baby back ribs." These are tips from Famous Dave’s BBQ.

There is nothing better than the smell of a BBQ to attract the attention and the senses of  people nearby.

Try this out and let me know how your customers respond to these new events.

These are my outside views…Marcia Blake