Betty Crocker - Betty Crocker Sizzling Grilling

Sizzling Grilling Copyright 2012 by General Mills, Minneapolis, Minnesota. All rights reserved. Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at http://www.wiley.com/go/permissions. Trademarks: Wiley and the Wiley logo are trademarks or registered trademarks of John Wiley & Sons and/or its affiliates. All other trademarks referred to herein are trademarks of General Mills.

John Wiley & Sons, Inc., is not associated with any product or vendor mentioned in this book. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

For general information on our other products and services or for technical support, please contact our Customer Care Department within the United States at (800) 762-2974, outside the United States at (317) 572-3993 or fax (317) 572-4002. Wiley publishes in a variety of print and electronic formats and by print-on-demand. Some material included with standard print versions of this book may not be included in e-books or in print-on-demand. If this book refers to media such as a CD or DVD that is not included in the version you purchased, you may download this material at http://booksupport.wiley.com. For more information about Wiley products, visit www.wiley.com. ISBN: 978-1-118-24350-3 (ebk); ISBN: 978-1-118-24349-7 (ebk) General Mills Editorial Director: Jeff Nowak Manager, Cookbooks: Lois Tlusty Food Editor: Andi Bidwell Recipe Development and Testing: Betty Crocker Kitchens Photography and Food Styling: General Mills Photography Studios and Image Library John Wiley & Sons, Inc.

Publisher: Natalie Chapman Associate Publisher: Jessica Goodman Executive Editor: Anne Ficklen Editor: Meaghan McDonnell Production Manager: Michael Olivo Cover Design: Suzanne Sunwoo Art Director: Tai Blanche Layout: Indianapolis Composition Services Manufacturing Manager: Kevin Watt Cover photo: Dear Friends, Who can resist the smoky scent of a succulent burger or marinated chicken breasts sizzling on the grill? Whether hosting a family barbecue, an impromptu gathering of friends or a casual dinner on the deck, youre guaranteed to satisfy guests with food hot off the grill! Are you eager to prove your grilling mastery? You will find the perfect mix of recipes in this book. For sure crowd- pleasers, turn to favorites like for a sweet ending to a fiery meal. Once youve tried one of the delicious recipes in this book, youll look for any occasion to fire up the grill! Warmly, Light Your Fire The varieties of types, styles and sizes of grills is endless, but choosing a fuel source is the first step in choosing a grill. Charcoal and gas are the two fuels typically associated with grilling, but electric grills are also an option. While deciding among the three, consider their pros and cons. Charcoal Grill The simplest charcoal grill consists of a firebox with a grate to hold the charcoal, a grill rack to hold the food and often a cover or lid.

Pro: Pure charcoal flavor and intense heat Pro: Generally less expensive than gas grills Con: Starting the fire may be a challenge Con: Tend to be messier and require more attention than gas grills Gas Grill Gas grills come in all shapes, sizes and price ranges, from tabletop models to elaborate wagons complete with side burners, cutting boards and condiment trays. Gas is used to heat semipermanent ceramic briquettes, or lava rock, which are made from natural volcanic stone, that line the grate and radiate heat to cook the food. Some gas grills are fueled by refillable liquid propane (LP) gas tanks; some can be directly hooked up to a natural gas line. Pro: Dont require charcoal and are quick to start Pro: Feature accurate heat controls and tend to cook food more evenly Con: Typically more expensive than charcoal grills Con: Foods get their flavor from smoke instead of charcoal Electric Grill Most electric grills are equipped with a smoking element of some type, such as lava rock. The heating element may be separate under the grill rack or imbedded in the grids of the grill rack. These grills require a separate 110/120-volt grounded outlet because most require 1,600 to 1,800 watts of power.

Pro: A great option for apartment and condo dwellers for whom charcoal or gas grills are prohibited Pro: A thermostat lets you control the heat Con: Need an electrical outlet, so dont have the mobility of other grills Con: Foods dont have live-fire flavor Indoor Electric or Contact Grill This compact, countertop indoor grill may remind you of a waffle maker at first glance. The exterior is usually made of stainless steel or plastic (sometimes brightly colored). The hinged grill opens up to reveal two nonstick metal grill surfaces that allow you to cook both sides of a food simultaneously. Grooves in the grill surface channel fat away from the food you are cooking into a drip tray, making for healthier cooking. Several sizes are available. Be SafeNot Sorry Grilling creates such a laid-back, relaxing atmosphere, its easy to forget youre playing with fire.

Keep the following safety tips in mind and you wont get burned. Food Safety

• Use long-handled barbecue tools to keep a safe distance between you and the intense heat of the grill.
• Use long, heatproof mitts to protect hands and arms when working with the grill, heat source and food.
• Keep a spray bottle filled with water on hand to quickly douse flare-ups.
• Trim visible fat from meat to avoid flare-ups.
• Dont use the same platter to carry raw meat to the grill as you do to serve the cooked meat.
• Marinate foods in the refrigerator, not on the kitchen counter (unless for 30 minutes or less). Use a nonmetal container.