The Goderich Signal-Star, 1986-04-23, Page 47111111111111111.111111.1111.11.1.11.1.1111.1111111111.11111111111.—.–.—.
PAGE 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.
♦t the ... each seas s clean the
tip the Daae u .,. .... , —
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 finally time
for the arbecue
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 avoidburning.
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 barbecuee, check all joins prior to
use by applying a soapy solution to them. If
bubbles appear, reconnect or tighten join
until bubbles are no longer visible.
Gas barbecues are attractively styled and
come in a wide variety of Models and sizes.
Many consumer features are available in-
cluding electric spark ignition, clock timers
and temperature indicators, rotisserie and
shelf attachments for food preparation.
Gas barbecues, like other gas products,
undergo rigorous safety and performance
tests at the CGA certification laboratory.
Consumers should always look for the CGA
Seal of Approval before buying a gas
barbecue or other gas product. ,
ROTISSERIE
ORIENTAL RIBS
Prepared on the Gas Barbecue
pork loin ribs left in strips
6 ll)a. avian e....., .,..- --- -
1 cup oil
tie tsp. black pepper
5 green onions ,
114 tsp. garlic powder or 1 clove
'1/4 tsp. dry ginger
1'4 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 for 1 hour. Baste frequently.
GRILLED CRABMEAT
STUFFED STEAK
2 lbs. sirloin steak, cut 11 inch thick
2 Tbsp. butter or margarine
'/2: cup chopped onions
1 clove garlic, minced
1 cup canned sliced mushrooms, drained
1 can crabmeat
1 Tbsp. Worcestershire sauce
Slash fat along edges of steak at 1 inch in-
tervals, being careful not to cut into the
meat. Slicing into the edges of the meat, cut
a deep pocket into each side of the steak,
cutting almost to the centre or bone from
each side. In a medium skillet, melt the but-
ter or margarine, add onions and garlic, and
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.
1:41
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