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The Honolulu Advertiser
Safety and cooking tips for backyard and beach chefs of the day | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, July 4, 2007

QUICK BITES
 Safety and cooking tips for backyard and beach chefs of the day

 •  Cooking en français

Advertiser Staff

Hawaii news photo - The Honolulu Advertiser
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Yep, it's the Big Grill today. Here are six reminders for backyard chefs.

  • Don't cook over flames; cook over embers.

  • For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 to 5 seconds.

  • Trim off fat and remove excess marinade to avoid flare-ups to prevent sooty deposits on grilled food.

  • Prepare three zones on your grill: high heat (two to three layers of coals), medium heat (one layer) and an area around the edges with no coals. Sear meat over the high area, then move to the medium area to finish cooking or to the no-coal zone to keep fully cooked pieces warm while the others finish. (Food kept in the no-coal area will continue to cook, so don't leave it too long.)

  • Align food in a row to keep track of which foods went on the fire first; turn them and take off in order.

  • Don't move things around too much; it slows things down more, and that's why food sticks.

    — Advertiser staff

    SAMUEL ADAMS, GLENN CHU MENU MEET

    Wine isn't the only libation that brings out the flavors of food. Indigo Eurasian Bistro hosts the Samuel Adams sixth Annual Beer Dinner at 6:30 p.m. July 12. Chef Glenn Chu, left, has devised a special five-course menu to go with seasonal Samuel Adams brews. What you get: kampachi and olive tapenade with Boston Lager, grilled black-peppered shrimp and arugula pesto with Honey Porter, thyme-infused pork with Black Lager, braised short ribs in a mustard sauce with Brown Ale, and liliko'i curd tarts with Utopias. Price: $65, not including tax and tip. For reservations, call 521-2900.

    — Lesa Griffith
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