The Reminder is making its archives back to 2003 available on our website. Please note that, due to technical limitations, archive articles are presented without the usual formatting.
Some tips for this barbecue season: 1. Marinate meat in the fridge overnight. This allows for the flavour of the sauce to soak into the meat and helps reduce your prep time the next day. For a new twist try using Kraft dressings as your marinade. They add delicious flavour as well as tenderize some cuts of meat. 2. When planning on chicken kabobs, soak wooden skewers in water for about an hour before using to prevent them from burning. Then slide a piece of foil over the handles for easier turning on the grill. 3. Prevent fish from sticking to the grill by spraying the cold grill rack with cooking spray or brush it lightly with vegetable oil. To avoid flare-ups, don't spray over the hot coals. 4. The top 3 steak cuts are Flank Steak, Rib Eye & Sirloin Steak. If you're watching your diet, Flank Steak is a leaner choice. Rib Eye is a little pricier but perfect for special occasions or when you want to treat your guests. Sirloin is a good steak for family cooking because one steak may feed the whole family. 5. When barbecuing vegetables, cut into large chunks and place them directly on the grill. Smaller vegetable pieces will cook faster, however this requires a barbecue grill basket. For scrumptious summertime recipes and to learn new barbecuing tricks and techniques from the Kraft Kitchens visit kraftcanada.com/summerfun. Summer cooking couldn't get easier! - News Canada7/20/2005
