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Plan for Playtime
Kids especially can get restless if there’s nothing to do but
eat and talk. Why not come up with a few easy, fun games
that don’t require a lot of setup? A few suggestions include
glow stick tag, balloon burst and beach ball volleyball.
let there be light
Towards the end of your barbecue, you might want a
little extra illumination. Candles, strings of party lights
and citronella torches can all help to provide it. If you
live in an area with lots of mosquitoes, the citronella
candles might come in handy for more than just light!
Something old, Something new
Your tried-and-true recipes are great, but why not also strike
out in a new direction with such unique options as a fiery
mango marinade or a tangy potato salad. A ratio of about
70 percent old favorites to 30 percent new recipes allows
you to experiment without giving up your safety net. If you
decide you don’t care for the Guinness marinated barbecue
tofu after all, you can always fall back on your old favorites.
Cultivate your inner early bird
Waiting until the last minute guarantees stress, especially
when a barbecue involves lots of different dishes. Here
are some general guidelines to help you know when to
prepare what so it all comes together at the right time.
• Morning:
Make the marinades and start marinating
beef, lamb and pork. It will take at least 6 to 8 hours for the
flavor to penetrate. In the morning, you can also boil potatoes
for potato salad and make desserts that need to be chilled.
• Noon:
Start marinating the chicken. Skinless chicken
takes 4 to 6 hours to marinate fully. At this time, you can
also make and refrigerate potato and macaroni salad, as
well as any salsas, sauces or dips you plan to serve.
• 2 hours before guests arrive:
Chop fruit and vegetables
for salads and grilling. Prepare any warm desserts.
• 1 hour before:
Marinate the seafood. Use a low-acid
marinade and be careful not to let delicate shrimp, scallops
or fish sit in the marinade for more than an hour. Next,
start up the grill and begin grilling thicker cuts of meat
like tri-tip and bone-in chicken.They can take 30 minutes
or more to grill. For maximum flavor and juiciness, let the
grilled meat rest for 15 minutes before slicing and serving.
• A few minutes before the party starts:
Dress the salads, put out the snacks and beverages,
and set out plates, cups and utensils.
SnaCk food Central
Before the goodies start rolling off the grill—and after
they stop—be sure to have snacks out for your hungry
guests. Kid-friendly classics include Chex mix, nuts,
pretzels and guacamole. For a healthier twist, try pairing
pita chips with hummus, making bruschetta on the grill,
or setting out bowls of perfectly ripe summer fruit.
don’t fear the leftoverS
If your prolific grill leaves you with a lot of leftovers,
grilled chicken and steak are delicious sliced into salads,
wraps, burritos and sandwiches. Grilled vegetables are
equally versatile. Use your leftovers throughout the
week to add a smoky sweet flavor to all your meals.
Source: Education.com
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2012
meals that
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{
DID YOU KNOW?
}
56 percent of grill owners use them year-round.
F
rom the sizzle of a hot grill to a glass of
icy lemonade, nothing says summer like a
backyard barbecue. Whether you go all out
or keep it simple, these tips are just what you need
for a barbecue that’s fun for the whole family.
Give Guests a heads up
Backyard barbecues are casual, but you want
everyone to have at least a week to check their
calendars and make room, if necessary. You’ll also
have a chance to plan your barbecue, decide on
recipes and pick up any supplies you need.
Keep an eye on the weather
It’s just common sense to check the weather
forecast, but you really don’t want your barbecue
to coincide with a major thunderstorm! Check
the weather three days before the barbecue. If
there’s rain on the horizon, you can rent a canopy
or move the grill to the porch. Even the garage—
door open, of course—might work in a pinch.
Get Your Grill On!
story // Joy Ma and Jennifer Mo
sort out special diets
Ask your guests in advance if they have any dietary
restrictions. With a little planning, it’s easy to come
up with tasty options for special diets, and your guests
will appreciate your thoughtfulness. Need some ideas?
• Gluten-free:
Stock up on corn tortillas and
gluten-free buns. Also, check all your condiments
and marinades; some brands of mustard, ketchup
and mayonnaise contain wheat ingredients.
• Diabetic:
Provide at least a few beverage
and dessert options that are sweetened with sugar
substitutes. You can also offer fresh alternatives to
sugary condiments, like roasted tomatoes instead of
ketchup and caramelized onions instead of relish.
• Vegetarian/Vegan:
Stock up on vegetables
for the grill such as eggplant, peppers, zucchini and
portobello mushrooms. Veggie burgers and veggie
dogs are also an option. Before the big day, clean off
your grill and designate one area for vegetarian foods
only. Many vegetarians would prefer that their grilled
eggplant didn’t share space with your juicy steak.