Grilling Made Easy

When you host a cookout at your home, you are in the spotlight. This is your moment to shine. Grilling can be a fun way to display your culinary creativity.

The first rule is to plan your menu ahead of time. It's a good idea to have all items you will need at least two or three days before the cookout.

If you are planning to grill kabobs, soak the wooden kabob sticks in water for at least 24 hours before you use them. This prevents the wood from burning. You can substitute metal kabob sticks, but be sure to keep an oven mitt handy during cooking. The metal gets very hot, and you don't want to burn yourself trying to turn them on the grill.

If you're making hamburgers, save yourself a little time by forming the patties and adding your seasonings a day ahead. Make sure all the patties are formed with the same thickness to avoid overcooking or undercooking. For steaks or chicken, trim the meat and marinade in baggies in advance.

It's safe to marinade poultry, cubed meat or stew meat up to two days, and other meats up to five days, according to the U.S. Department of Agriculture (USDA). Marinade that comes into contact with raw meat can be reused later when grilling if it is first brought to a boil to destroy any bacteria.

The big day

On the day of your cookout, be prepared with everything you need. Begin by setting up a table near your grill and drape it with a plastic tablecloth. On the table, you'll want to place all your grilling utensils (tongs, pokers, spatulas).

Keep several large plates handy. You'll want to place your grilled food on these. Oven mitts or grill gloves should also be kept close by, as well as a food thermometer.

Don't forget about food safety! While grilling, use a meat thermometer to check the internal temperature of your meat. Poultry and hot dogs are safe at a minimum of 165 degrees Fahrenheit, hamburgers and pork at 160 degrees, and beef, veal and lamb steaks, chops and roasts at 145 degrees, according to the USDA. This prevents the spread of certain bacteria. Do not partly grill meat and finish it later.

The best way to check the temperature of food is to take one item off the grill and place it on a paper plate. Poke the center with the food thermometer and read the results. If the food needs more cooking, replace it on the grill, and throw the paper plate away.

Uncooked meat and poultry should not be kept on the same plates used for cooked foods. Also, do not use grilling utensils to serve food. These steps also help prevent the spread of bacteria.

Menu choices

Any type of food can be grilled. Don't limit yourself to beef, hot dogs and chicken. With a little creativity, you can offer your guests a wide variety of grilled food.

For example, kabobs can be made with fruit and vegetables. Alternating vegetables and fruit can add a special sweetness to the food. Cheese cubes can be added to the end of each kabob once the food has finished grilling.

You can also buy a special perforated metal basket called a grill wok. Chop up your vegetables and sprinkle with salt, pepper and olive oil, and you have a great-tasting side dish!

Corn on the cob may be cut in half and soaked in water for three to four hours before grilling. Remove each half from the water, place on a piece of aluminum foil, and add spice and butter, a little olive oil or margarine (if desired). Then, just wrap up and place on the grill for about 20 to 30 minutes. Although the cobs are in foil, you will need to turn them periodically for even cooking.

Grilled sweet potatoes are especially tasty. You can slice them into circles or sticks (to resemble French fries), then top with half a cup of applesauce and cinnamon powder, if desired. Then just wrap in foil with olive oil or margarine and grill for about 10 minutes.

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