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Picnic Tips - Grilling Tips |
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Tips for a Great Picnic
Who doesn't like a picnic? When you combine good food and company
with fresh air and sunshine, you're free to throw fuss to the wind. But the recipe for a
successful picnic doesn't end there. You'll need a variety of basic supplies within easy
reach throughout the duration of your outing. And while a picnic should be laidback,
you'll want to follow a few important safety rules. Finally, you don't want your picnic
washed out, so be sure to check the latest forecast. But if the worst happens, who
says you can't picnic indoors?
Picnic Essentials
Whether you're planning a picnic to celebrate an occasion or simply
enjoy a pleasant summer afternoon, it's easy to make each picnic unique. The food (new recipes)
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food network , candles,
flowers, games, music, and other diversions you bring add a special touch. But no matter
the occasion, most every picnic requires some basic essentials. Consider the following:
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- Cooler fully stocked with ice or ice packs
- Food storage containers
- Antibacterial Gel
- Anti-allergy Medication
- Sunscreen
- Insect Repellent
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- Condiments
- Plenty of water/beverages
- Sunscreen
- Towelettes/paper towels
For Cleanup
- Trash bags
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Picnics and the Great Outdoors
Choosing where to picnic can be half the fun. Whether your dining
destination is your backyard, a local park, or a nearby beach, just follow common sense
and a few important guidelines to ensure the great outdoors stay great.
Be Responsible When Using Public Lands
You can help to take good care of our public lands so that others
may enjoy these areas for years. Just by Remembering:
Don't Litter. Take along a trash bag or other receptacle for collecting your trash so
that you can deposit it in the proper trash receptacle.
Personal Safety While Picnicking
Be sure to follow these safety tips when planning a picnic in an unfamiliar
area:
- Check public lands agents to see what precautions need to be taken.
- Do not feed the local wildlife!.
- Do not picnic in an area that may be dangerous in case of sudden flash floods.
- Remember to take along non-perishable food items.
- Be courteous and remember that you are sharing public lands with other.
- Bring along extra water, a flashlights, maps, and a cell phone or radio.
Grilling Picnicing or Tailgating
Grilling and Tailgating Essentials
Barbecues, Smoking & Cookouts
Summer is filled with traditional times to cook outdoors:
Memorial Day, Father's Day, the 4th of July, Labor Day. But why limit yourself? If you've got the
grill and the weather is right, every night can be a barbecue.
Grilling
If you plan to use a grill on your picnic, remember to pack a food
thermometer. Check that your meat and poultry reach a safe internal temperature. When
reheating food at the outing, be sure it reaches 165°F. Cook only the amount of food
that will be eaten to avoid the challenge of keeping leftovers at a safe temperature.
Discard any leftovers that have not remained cold. Learn more
grilling safety tips.
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Grilling Tips & Guidelines
How to Pick Your Steak
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Grilling Steaks - by Fred Fenlon
London Broil Marinade
INGREDIENTS:
Place the steaks in the marinate for at least one hour and turn over 2 or 3 times.
- 2 tablespoons lemon juice
- 1/2 cup soy sauce
- 1 teaspoon Worcestershire sauce
- Dash or 2, Tabasco
- Dash of ground ginger
- 1 teaspoon sugar
- 1 clove minced garlic
- 2 tablespoons Bourbon (or so!)
- Simply stated, rare and medium-rare steaks must cook fast over high heat to sear the outside and at the same time keep the inside on the rare side.
- The medium to medium-well steaks need to cook slower and on lower heat, to allow the outside to brown and thus cook the inside to medium, without burning the outside.
- Hint:Put the medium to medium-well steaks on the cooler right side of the grill a few minutes earlier than the rare steaks to allow them to cook longer and thus have all the steaks come off at approximately same time. More on "doneness" later.
- THE MEAT:The good old fashion American steak is the New York Strip Sirloin. Next in line is the Porterhouse, in which the large side of the bone is the sirloin and on the small side is a tenderloin. These are great for a couple where the gal likes the smaller tenderloin and the he-man likes the larger sirloin serving. The T-bone is fine, if not cut too thin. It‘s simply a sirloin with the bone left on.
- The tenderloin, the most expensive, is for those who like to cut their meat with a fork. It is certainly the tenderest, but the flavor is quite mild, as it is without fat. The tenderloin is sometimes called the filet, filet mignon or tournedos.
- How thick? A good range is 1-1/4 inches to 2 -1/4 inches. Steaks an inch or thinner don't grill well.
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