Cookout Cautions and R&R Employee Recipes
Summer is here and we’re spending more time outside grilling brats and burgers! There are a few things to consider before firing up the grill:
- Check the grill hoses and burners for cracks or leaks before using
- Use the grill on an outdoor level surface
- Read your owner’s manual
- Never leave a grill unattended
- Never grill on a balcony
- Never grill within 20 feet of a building
- Don’t move the grill after it’s hot
- Have a fire extinguisher or garden hose nearby
- Keep children and pets away from flames
- Never use gas on charcoal grills
- Do not apply lighter fluid once the grill is already ignited
- Place ashes or coals in a metal container for disposal
A couple of recipes to spice up your grilling courtesy of R&R employees!
Chicken Basting for Grill by Judy Strecok (Sr. Agency Bill Specialist)
- 1/2 c. oil
- 1 c. brown cider vinegar
- 2 Tbsp. salt
- 1 1/2 tsp. poultry seasoning
- 1/4 tsp. pepper
Bring to rolling boil all of above ingredients. Cool. Put in a glass jar. You can double batch and keep in refrigerator for months of summer grilling. Cook chicken on grill normal for a time. Last 10 minutes, baste both sides of chicken with basting mixture. Yum!
Marinade for New York Strip or Rib-Eye Steaks by Sheila and Bob Roehl (Account Executive)
- 1/2 c. Kikkoman soy sauce
- 1/3 c. Trikuno sweet vermouth
- 1 tsp. garlic powder
- 2 drops of Colgin liquid smoke
- Fresh ground pepper to taste
In a shallow glass baking pan, mix above ingredients. Mix well and marinate steaks 20 to 30 minutes. Drain and broil on grill. Use remaining marinade, slightly heated, over steaks. This recipe is for 4 medium-large steaks.
Wisconsin residents with questions, please contact Dan Wolfgram.