Homes Plus
Issue link: https://www.ifoldsflip.com/i/125314
A publication of the Waukesha Freeman and Oconomowoc Enterprise • May 2013 CONTENTS FIRE UP the GRILL Host your best-ever cookout ■ Barbecue industry remains hot ■ Deck DIY: How to upgrade your outdoor living space ■ Grafted tomatoes for the home garden ■ Renew your landscape 231981021 Area businesses share tips to make the most out of grilling season By Jody L. Mayers SPECIAL TO HOMES PLUS WAUKESHA – The weather is finally starting to show the signs of change. For many this means firing up the grill for the quintessential barbecue. Nancy Kopperud, owner of The Petite Chef in Oconomowoc, said when it comes to grilling there's nothing like burnt black hot dogs or burgers to ruin your picnic. "I think the biggest mistake people make when grilling is having the food on a grill that's too hot," she said. "The first thing to think about is direct versus indirect heat for your food. There should be an area on your grill that has indirect heat, especially for delicate or slow-cooking foods." Kopperud said you should always start with a clean grill before cooking. "Leftovers from that barbecued chicken you grilled last week can cause flare-ups and ruin your meal," she said. "If you don't own a good grill brush you can use a baseball-size wad of heavy-duty aluminum foil to scrub your grates clean." Kopperud said once your grill is hot, before you put your food on, take a clean rag with a little vegetable oil on it, hold it with tongs and rub onto the grates to create a nonstick surface. "Lastly, throw away that barbecue fork," she said. "You don't ever want to pierce your meat while it is cooking. Use tongs or a spatula instead. And always let your food rest for at least five minutes after it comes off the grill to let the juices redistribute." Tom Mueller, owner of Party with a Pig in Waukesha, suggests that people always use a meat thermometer when cooking to ensure the meat is cooked thoroughly . "I also would say that people should buy their meat from a reputable store or firm," he said. Mueller said if meat is frozen, the safest way to thaw it is always in the refrigerator to prevent the spread of food-borne illnesses. "If you are thawing it should be placed See Grill/Page 3