17
liquid for soaking. Immersing the plank in these different liquids renders
their faint avors into the food being cooked. Soaking times for planks
should be at least one hour, but like marinating, can be longer based on
personal preference. Also, the size and type of wood helps determine
soaking times.
• Once the plank has been prepared by soaking in water or liquid of your
choice, place it on the grill, cooking side down, and preheat the grill to
medium
for approximately ve minutes. This allows the plank to dry. The
plank should not be allowed to catch re. Once the plank is preheated,
brush a light coating of oil onto the cooking side of the plank. This sea-
sons the wood and keeps the food from sticking.
Yes, Fruits are good on the grill too!
Lightly grilling fruit, especially stone fruits, caramelizes their natural sugars, en-
hancing their flavor and providing an attractive "grill mark”.
• Set RED
®
to BBQ.
• Be sure to put fruits on a liberally oiled cooking grate to avoid sticking.
• Slice fruit in half and remove pits. Grill with pulp side down. Grill until
tender. Turn only once.
• Grill the fruits until they are lightly browned. You want them to be ten-
der but not mushy when gently pierced with a sharp knife. The key for
grilling fruits is to use low heat or BBQ.
• Fruits don’t take long to cook on the grill (about 3 to 5 minutes).
Thicker pieces of fruit, such as halved peaches or pears, may require a
little more time. Thinly sliced fruit requires less time. Fruit can burn eas-
ily because of its sugar content, so watch it closely. Also, keep cooking
times short for ripe fruit to prevent it from getting mushy.
Try these ideas for including grilled fruits in your meals:
Cut fruit, such as apples, pears, mangoes, pineapples and peaches into
chunks and brush lightly with canola oil before grilling. Put pineapple
slices or bananas sliced lengthwise directly on the grill. A touch of cin-
namon or brown sugar to nish the grilled fruit is tasty!
Grilling Great Chicken Everytime
Grilled chicken is one of the most popular grilled foods. There are some simple steps
you can take to ensure your grilled chicken turns out beautifully browned and cooked
thoroughly while also remaining moist and tender.
• Consider brining the chicken pieces overnight. Brining adds moisture and
tenderizes the meat (see page 13).
• Completely thaw chicken before grilling so that it cooks more evenly. When-
ever possible, defrost chicken in the refrigerator. Defrost chicken in the micro-
wave only if it will be immediately put on the grill. Chicken in airtight bags may
be defrosted in cold tap water. Change the water every 30 minutes. Chicken
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