HomeMy WebLinkAboutClinton News-Record, 1986-04-16, Page 42PAGE 16
Now that summer cookouts are just
around the corner, the Canadian Gas
Association (CGA) offers the following sug-
gestions to get the most out of the barbecue
season.
The CGA estimates it costs less than
$10.00 to operate a typical natural gas or
propane barbecue for the summer. This is
based on twenty hours of use, and is less
than half of the estimated comparable cost
of charcoal type grills.
With a natural gas or propane barbecue
you get fast, even heat with no mess or fuss,
and with proper maintenance, a durable gas
barbecue will outlast most charcoal grills
for many years of cookout fun.
At the start of each season, clean the
barbecue with hot soapy water or oven
cleaner. If the burner requires cleaning,
remove it and use a brush to clean a cast
iron burner or a cloth and soapy water for a
stainless steel burner. A thin wire can be us-
ed to open any clogged burner ports. Make
sure the burner is seated properly at the gas
valves when you put it back. Don't tamper
with the air shutter at the base of the burner
without referring to your owner's manual
for instructions or to a qualified service per-
son if necessary.
Follow manufacturers instructions when
lighting your gas barbecue and after star-
ting, allow it to preheat for approximately
10 minutes before starting to cook. You'll
get juicier and better -textured results from
your barbecue if you cook most foods at the
"low" setting, while using the high
temperature setting for pre -heating and
quick searing only. Several hours in a
It s final
for the barbecue
marinade will help soften less tender meat
or poultry fibres by natural enzyme action.
Oil-based sauces added just before cooking
will seal in meat juices. Glazes should be ap-
plied only during the last 10 minutes of cook-
ing to avoid burning.
Gas barbecues have lava briquets which
should be spaced in a single layer. Several
times during the season, turn the briquets so
that residues can burn off during cooking,
Avoid grease or dried -on food build-up by
removing the cooking grids and washing
with soap and hot water periodically.
If you are reconnecting a propane tank to
your gas barbecue, check all joins prior to
use by applying a soapy solution to them. If
bl reconnect or tighten join
'1z tsp. black pepper
5 green onions
'/a tsp. garlic powder or 1 clove
ba tsp. dry ginger
'14 tsp. dry mustard
1 cup soy sauce
Combine oil, pepper, sliced green onions,
garlic, ginger, mustard and soy sauce.
Place ribs in wide shallow pan; pour
marinade over, and turn to coat well. Let
stand in refrigerator at least. 3 hours, turn-
ing frequently to thoroughly season. Mount
ribs on spit and grill 25 to 30 minutes over
medium flame. Whole. chicken can be done
similarly GRILLEur. Baste D CRABMEATntly.
bubbles
appear,
STUFFED STEAK
until bubbles are no longer visible.. 2 lbs. sirloin steak, cut 1% inch thick
Gas barbecues are attractively,styled and 2 Tbsp. butter or margarine
come in a wide variety of models and sizes. tk cup chopped onions
Many consumer features are available in- 1 clove garlic, minced
eluding electric spark ignition, clock timers 1 cup canned sliced mushrooms, drained
and temperature indicators, rotisserie and 1 can crabmeat
shelf attachments for food preparation. 1 Tbsp. Worcestershire sauce
Gas barbecues, like other gas products, Slash fat along edges of steak at 1 inch in -
undergo rigorous safety and performance tervals, being careful not to cut into the
tests at the CGA certification laboratory: meat. dicing into the edges of the meat, cut
Consumers should always look for the WA a deep pocket into each side of the steak,
Seal of Approval before buying a gas cutting almost to the centre or bone from
product.barbecue or other gas
each side. In a medium skillet, melt the but-
ter or margarine, add onions and garlid
saute over medium flame. Add mushrooms,
crabmeat ''and Worcestershire, and stir.
Stuff pockets cut into the steak with
crabmeat mixture and close pockets with
skewers or toothpicks.
ROTISSERIE
ORIENTAL RIBS
Prepared on the Gas Barbecue
6 lbs. pork loin ribs left in strips
'/a cup oil
1
ral":1
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