Memorial Day is the unofficial start of the barbecue season. Here are some tips for successful grilling are foolproof.
We have Memorial Day, the official start of the season of Summer Barbecue and one of the most popular outdoor grill now. To help, we offer a week's worth of grilling tips and infallible "decent income reference.
Preparation: Grilling tips today.
• If your grill has to be hibernating all winter, a good cleaning: rub the rust and the outside and inside of the grill clean.
• Make sure you have all your own gear and ready to go: brush network, long-handled tongs and spatula and instant thermometer read cleaning.
• When using a gas grill, make sure the tank is full.
• Preheat the grill always at least 15 minutes before use.
• Clean the screens after preheating. If you do not have a grill brush to have to clean the grille, I wrapping paper, holding it with tongs, wipe residues on the racks.
• stick grid oil, food from. Use a paper towel soaked wad of canola or vegetable oil, and be sure to grasp with tweezers.
Today's recipe: These grilled pork Lollipops are a turn to cook pork - into thick sticks. They have an Asian flavor, but you can use one of your favorite spices or marinades for pork. This recipe is more meat on skewers pork in thick sticks.
Lollipops grilled pork
Serves: 4 / Preparation time: 10 minutes (plus marinating time) / Total time: 25 minutes
Pickle
1/2 cup dry red wine
1/4 cup brown sugar
1/4 cup rice vinegar
1/4 cup soy sauce
1 1/2 teaspoons coffee powder Chinese Five Spice
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
PIG
2 boneless pork chops 12 oz (£ 1), at least 1 inch thick
Thick wooden skewers
Sun salted peanuts, optional
Chopped fresh cilantro, optional
In a small saucepan, combine all ingredients for the marinade. Bring to a boil and cook, up to about 1 cup, reduced 5-8 minutes. Remove from heat and let cool for 10 minutes. Remove and reserve 1/3 cup of the mixture for basting.
Cut the pork chops in half-width. (You can also cut in three.) Place in a resealable plastic bag and pour the marinade over. Seal the bag and refrigerate for at least an hour and up to 5 hours, stirring occasionally.
Place the wooden skewers soak them in warm water and at least one hour.
Preheat the grill on medium heat. Let the pork from the marinade, discard marinade. Put soaked a spear in pork. Grill, covered, for 4-5 minutes per side or until a thermometer registers 150 to 155 degrees, basting frequently with reserved 1/3 cup marinade mixture. Remove from grill and let stand 5 minutes. If desired, top with chopped peanuts and coriander.
Adapted from the cost of the home magazine, tested by Susan Selasky Summer 2010 Edition for the Free Press Test Kitchen.
Analysis without optional components.
172 calories (26% fat), 5 grams of fat (2 grams of fat) Sat, 10 g carbohydrates, 18 grams of protein, 580 mg sodium, 41 mg cholesterol, trace fiber.
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