May 20, 2014 • Page 22 shop online at www.missourivalleyshopper.com How to Grill for a Crowd Cooking over an open fire is a staple of warm-weather entertaining. Tossing some steaks or vegetables on the grill for a family dinner is usually an easy undertaking. But even the craftiest grill cooks may need to apply some tricks of the trade when grilling food for the masses. *Cook a large piece of meat. Rather than individual burgers or chicken wings, think about barbecuing an entire pig or a roast. In many cases, the meat can be set up on the barbecue early in the morning. By the time the evening arrives, the meat should be tender and cooked through. With just occasional checking, turning and basting, this may be the most low-maintenance option when feeding a crowd. *Rent or borrow a second grill. Unless you are working with industrial-sized or commercial equipment, a standard grill may not have enough surface area to cook a lot of food at once. Find a friend or family member who is willing to lend you his or her grill. Having twice the room means you can cook twice the amount of food. You also may be able to rent a larger grill for an event. *Precook the food. You can put bratwurst, hot dogs or burgers on the grill to partially cook them before the party, then store them in aluminum pans. When guests arrive, simply reheat the food to the right temperature and they'll be hot and ready in no time. *Make steak sandwiches. Make the food go further with less work by cooking ribeye steaks or flank steaks on the grill. Slice up the meat and serve it over garlic bread with melted jack or mozzarella cheese. The result will be savory, and such sandwiches don't take much time to create. *Opt for pulled pork. Start the basics of pulled pork in a slow cooker so that the meat cooks for several hours under low heat. If you have a smoker, you can opt to use that, but smokers may take longer to cook the meat and require more maintenance. If you opt for the slow cooker, transfer the meat to an aluminum pan when it is nearly done and put it on the grill to impart that smoky flavor. Add more seasonings to the meat and keep it warm until guests are ready to dine. *Go with hot dogs. Hot dogs are usually precooked and will heat up quickly on the grill. Their small size means they don't take up much space, and several can fit on the grill at one time. Grilling for a crowd is easier when you plan with foods that are precooked or heat up quickly. This way you can enjoy more time with your guests. WHEN IT COMES TO GRILLING, TASTE RULES... R AST TE GREEN MOUNTAIN G ILL R EN REE OUNTA IN RILLS NTAI TA R RI HARDWOOD PELLET GRILLS RILLS ONCE YOU’VE COOKED ON THESE THES SE YOU’LL LOVE HOW W GREAT YOUR FOOD T FOO OD CAN REALLY TASTE! TAST TA TE N OF A BUTTO EASY AS A PUSH RGET IT! SET IT & FO Schuurmans Farm Supply Ph. (605) 589-3909 - Cell (605) 464-1113 5 miles West of Tyndall on Hwy. 50 y Corner of Hwys. 50 and 37 www .schuuramnsfar msupply.com How to Barbecue the Perfect Steak The steakhouse is a family favourite for its flavourful cuts of beef, so to save money, the grilling experts at Broil King are here to show us how to re-create those same savoury steaks on our own gas barbecues. Here are their tips. * If it doesn't sizzle, it's not hot enough. Preheat your grill to at least 450* for great sear marks and steakhouse quality results. * Season the grill: a thin coating of oil on a hot grill both protects the grill surface and keeps your food from sticking. A refillable oil mister is an easy way to do this. Tip: Always turn the burners to low before spraying oil; never use non-stick sprays with aerosol since they are flammable. * Marinate your steak for 30 minutes to 2 hours (most cuts) to infuse complementary flavours into the meat. * Any sweet or sugary barbecue sauce should be applied in the last two minutes on the grill, or after the meat is removed. These sauces burn easily and can ruin a great steak. * Try a compound butter: first soften the butter to room temperature and then mix in the flavouring of your choice, such as blue cheese, sundried tomato or cheddar & jalapeno. Top the hot steak with a pat of this butter and watch the flavour melt all over the grilled meat. * Choose your weapon: don't pierce your steak, use a good set of tongs to turn them. The more you poke holes, the more flavour and tenderness escapes. * Let it rest: cutting into a steak right off the grill lets juices escape onto the plate. Let any steak rest for 5 minutes before serving. The juices will settle evenly throughout the steak, giving a more tender, flavourful and enjoyable dining experience. Louisiana Grills BBQ Wood Pellets High Quality • Cheaper Can Use with all other Pellet Grills Flavors: • Minnesota Maple • Georgia Pecan & Maple Blend • Wisconsin Hickory & Maple Blend • Texas Mesquite & Maple Blend • New England Apple & maple Blend • Washington Alder • Pennsylvania Cherry & Maple Blend • Competition Blend • Tennesse Whiskey Barrel & Oak Blend Blue Cheese Compound Butter Ingredients • • • • 2/3 cup butter, at room temperature 1/3 cup Roquefort cheese, crumbled 1 tablespoon shallots, finely chopped 11/2 teaspoon fresh thyme leaves, finely chopped • Dash hot pepper sauce • Pinch salt Directions Dakota Archery & Outdoor Sports “Where the Buck Stops & The Hunter Shops” 605-665-8340 In a small bowl, mix all ingredients together lightly with a fork until just evenly combined. Over-mixing will cause it to become too blue in colour. Spoon the mixture onto a sheet of waxed paper, and shape it into a log about 4 centimeters (11/2") in diameter. Refrigerate 1 hour. Slice into 1.5-centimer thick rounds (1/3") and place on hot grilled steaks to melt. Freeze leftovers butter. Additional grilling recipes and tips are available at www.broilkingbbq.com.