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July 2002 Newsletter Quiz

1.  To get a hotter fire on your grill, you . . .
A) Leave the grill uncovered.
B) Cover the grill.
C) Place hot peppers on the coals or burners.

2.  To make professional and attractive cross-hatch marks on meat, you . . .
A) Score the meat with sharp knives before grilling.
B) Draw the lines on with permanent black markers.
C) Let the heated grill make the marks for you.

3.  To clean the grate, you . . .
A) Scrub it with steel wool in the kitchen sink.
B) Scrape it with a wire brush while still hot.
C) Don't. Cleaning it ruins its 'season.'

4.  When removing cooked meat from the grill, you . . .
A) Place it in the same container you carried it out on.
B) Use your fingers and eat it right away.
C) Place it on a clean plate.

5.  When basting meat with a sugar-based barbecue sauce, you . . .
A) Wait until the final minutes of cooking time.
B) Dump it on the meat all at once and let the flames engulf it.
C) Brush it on the entire time of cooking.

6.  Before putting food on the grill, you . . .
A) Attempt back-flips around the yard to loosen muscles.
B) Gauge your fuel and preheat the grill.
C) Pour yourself a cool drink to prevent heat exhaustion.

7.  After grilling meat, you . . .
A) Serve it up immediately so it won't get cold.
B) Let it sit for a few minutes.
C) Throw it to the dogs because it's beyond recognition.

8.  You use the grill for . . .
A) Meat, fruit and vegetables, desserts, and breads.
B) Meat only.
C) To keep you warm in cold months.

9.  When making kabobs, you . . .
A) Alternate fruit, meat, and vegetable chunks on one skewer for an attractive meal.
B) Enjoy a skewer sword fight with family members before loading up the sticks.
C) Put the meat on one skewer and the vegetables on another unless they have similar cooking times.

10.  To check for doneness, you . . .
A) Use an instant-read thermometer.
B) Pierce the meat with a knife or fork.
C) Cut off a chunk of meat and taste it.






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