Fire Up the Grill!
Sherman, an interior design instructor with The Art Institute of California --
San Francisco, suggests that for a successful party, guests should be comfortable,
inside and outdoors.
He also recommends putting a votive tree in the ground, in a pot, or in the hole of an umbrella table to create an outdoor chandelier of lights. Glass or mosaic hurricane lamps add a soft glow, says Sherman, and also protect candles from the wind.
Now that the lighting is set, what about the food? First, start with a very clean grill says William Niemer, chef director, also from The Art Institutes International Minnesota. Make sure you remove all of the cooked on meat and carbon. The importance of this is two-fold; a clean grill will help to make sure none of your food sticks to the grill and you can make those great grill marks. Second, you don't want any off flavors from the carbon build-up on the grill rack, says Chef Niemer.
When you cook a large piece of meat, says the chef, use an indirect cooking method in which you place the coals on either side of the grill. Place the meat in the center of the grill, not directly over the coals. This will provide even cooking and no burning meat.
experts recommend setting up food and drink stations in two distinct areas. That
way, guests will move around more and not congregate next to one or the other
in a big group. Tin washtubs, available at most home centers, make great containers
for beer and soft drinks.
Remember when you entertain guests, don't try out fancy new recipes that keep you in the kitchen -- or at the grill -- for hours. Keep it easy and casual, and serve your friends and family what you like to eat, because chances are, they'll enjoy it as well.
also see Grilled Salmon on a Bed of Roasted Peppers with Balsamic Vinegar Sauce, Recipes from Chef Bill Niemer, The Art Institutes International Minnesota
Source: ARA Content