CELEBRATE SUMMERTIME!

A GREAT COOK-OUT IS IN ORDER!
PROPER GRILLING TECHNIQUES 1-2-3

1. Trim excess fat from steaks and chops leaving about 1/4” of fat (less fat means fewer grill flare ups).

2. Keep part of the grill hot and another part warm; once your food is seared, it can be moved to continue cooking until done.

3. Use one platter for raw food and another for cooked food.  Use long handled utensils and mitts to protect your hands.  Tongs are best for meat, since forks, by piercing, release flavorful juice into the fire.