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Show June 16, 1994 Hilltop Times 15 The key to successful grilling is knowing when to apply the sauce This barbecue season, no matter what you're grilling from chicken to salmon steaks the key to great barbecue is knowing when to apply the sauce. "Traditional tomato-and-molasses-bas- sauces can burn if brushed on too early," says barbecue expert Rich Davis. Even this season's new non-re- d sauces with honey mustard and honey teriyaki blends need to be applied during the last few minutes of cooking, unless you're marinating food first. To ensure great barbecue next time you "put on the sauce," use these tips with the following recipes from K.C. Masterpiece. D Barbecued meats (cooked indirectly) brush with barbecue sauce during the last hour of cooking. Smoked meats brush.with barbecue sauce during the last 30 to 45 minutes of cooking. Grilled chicken brush with barbecue sauce during the last 10 minutes of grilling, turning once. D Fish brush with barbecue sauce during the last 5 to 10 minutes of grilling. D Hot dogs and sausage brush with barbecue sauce during the last 5 to 6 minutes of grilling. D Grilled steaks and chops brush with sauce during the last 3 minutes of grilling (after the meat has been turned for the last time). Grilled Chicken with Cool Black Bean Salsa 1 can (15 oz.) black beans, rinsed and drained. 14 cup diced red bell pepper 2 tablespoons plus 12 cup honey dijon barbecue sauce, divided 2 tablespoons chopped cilantro 14 cup lime juice salt and pepper, to taste 4 skinned and boned chicken breast f halves (about 1 lb.) 8 flour tortillas (7 inches) Prepare salsa: In bowl combine beans, onion, red pepper, cilantro, 2 tablespoons of barbecue sauce and 1 tablespoon lime juice. Season with salt and pepper; set aside. Combine remaining 12 cup barbecue sauce and 3 tablespoons lime juice; remove 12 cup and reserve. Place chicken on covered grill over medium coals; grill 8 to 10 minutes, turning once. Baste with remaining barbecue lime mixture during the last few minutes of cooking. Place tortillas around'edge of grill to warm. Slice chicken and mix with 14 mixcup of the reserved barbecue-lim- e ture. Brush warm tortillas with re- sauce 2 tablespoons minced green onions. Place salmon in shallow dish. Combine honey teriyaki sauce and green maining each tortilla with some chicken and a onions; pour over fish, turning to coat spoonful of black bean salsa. Serve both sides. Cover and refrigerate 1 hour. Remove salmon from marinade, warm. Serves 4. reserving sauce. Grill salmon over medium coals 5 to 7 minutes on each Teriyaki salmon steaks 4 salmon steaks, cut 34 inch thick side, or until fish flakes easily with (6 ounces each) fork, brushing occasionally with 1(2 cup honey teriyaki barbecue reserved sauce. Serves 4. barbecue-lim- e mixture. Fill Food poisoning not fun Understanding the Food Poisoners Food poisoning, caused by harmful bacteria, normally intestinal symptoms lasting a few hours to several days. But in produces cases of botulism, or when food poisoning strikes infants, the ill or the elderly, the situation can be serious. What la Food Poisoning? flu-li- It Attacks Where Symptoms Prevention hours after eating, you could have vomiting and diarrhea lasting a day or two. Cooking wont destroy the staph poison, so: Wash hands, utensils before preparing Bacteria How Staphylococcus aureus (Staph) Staph spreads from someone handling food. It is found on the skin and in boils, pimples and throat infections. At warm temperatures, staph produces a poison. 2-- 8 can get salmonella when infected food meat, poultry, eggs, fish is eaten raw or undercooked. Other cases? When cooked food comes in contact with infected raw food, or when an infected person contaminates food. In You Salmonella Clostridium perfringens Campylobacter jejuni Clostridium botulinum 12-3- 6 rhea, days. hours you could have diarfever and vomiting lasting 7 2-- hours you could have diar- This "buffet germ" grdws rapidly in large portions of food that are cooling slowly. It can also grow in chafing dishes which may not keep food sufficiently hot, and even in the refrigerator if food is stored in large portions which do not cool quickly. You drink untreated water on an outing. Your pet becomes infected and spreads it to the whole family, or you eat raw or undercooked meat, poultry or shellfish. In or any canned Often occurs in home-canne- d goods showing warning signs clear liquids turned milky, cracked jars, loose lids, swollen or dented cans or lids. Beware of any jar or when can that spurts liquid or has an opened. In 12-4- 8 hours your nervous system could be affected. Symptoms? Double vision, droopy eyelids, trouble speaking and swallowing, difficult breathing. Untreated, botulism can be fatal. off-od- or Note: While the chart highlights the preventive measures most important in avoiding each type of bacteria, you should understand that all the rules of prevention should be followed with all food. Department of Agrlcultun do these bacteria come from and how can they be stopped? in the air, soil, water, in our Food poisoning bacteria, microscopic in size, surround us own digestive tracts and in those of many animals. The only way they can effectively be stopped is by careful attention to food handling rules like those outlined. 8-- rhea and gas pains, ending usually in less than a day. But older people and ulcer patients can be badly affected. In 2-- 5 days you could have severe (possibly bloody) diarrhea, cramping, fever and headache lasting 7 2-- days. n 1 r food. Dont leave food out over 2 hours. Susceptible foods are meat, poultry, meat and poultry salads, cheese, egg products, starchy salads (potato, macaroni, pasta and desserts. tuna), custards, cream-fille- d Keep raw food away from cooked food, and: Thoroughly cook meat, poultry, fish. Be especially careful with poultry, pork, roast beef, hamburger. Dont drink tinpasteumed milk. Keep food hot (over 140 F) or cold (under 40 F). and: Divide bulk cooked foods into smaller portions for serving and cooling. Be careful with poultry, gravy, stews, casseroles. Dont drink untreated water or unpasteurized milk, and: Thoroughly clean hands, utensils and surfaces that touch raw meats. Thoroughly cook meat, poultry and fish. d goods beCarefully examine fore use, and: Dont use any canned goods showing danger signs. If you or a family member has botulism symptoms, get medical help immediately. See page 17 for how to refrigerate suspect food and when to call health home-canne- authorities. |