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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Grilling Know-How |
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Print this Recipe Grilled foods are now enjoyed all year long! Besides following the manufacturer’s directions for use, care and cleaning of your grill, use the tips that follow to grill foods to perfection. Heating the Grill For charcoal grills, light coals at least 30 minutes before cooking begins to ensure the proper temperature is reached. Most coals take 30 to 45 minutes to reach the proper temperature. When are the coals ready? In the daylight, the coals should be completely covered with light gray ash. After dark, the coals will glow red. For gas grills, follow the manufacturer’s directions or heat 5 to 10 minutes before cooking. Direct Heat: In this method, food is cooked directly over the heat. Indirect Heat: This is the preferred method for longer-cooking foods, such as whole poultry and whole turkey breasts. In this method, food is cooked away from the heat. When using coals, arrange them around the edge of the firebox, and place a drip pan under the grilling area. If using a dual-burner gas grill, heat only one side, and place food under the burner that is not lit. For single-burner gas grills, place food in a foil tray or on several layers of aluminum foil, and use low heat. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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