Grilling Tips: Here's some advice to get you all fired...

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> GRILLING TIPS: Here's some advice to get you all fired up

> By DAN MACDONALD

> Times-Union

> # When grilling a lot of small meat items such as chicken wings,

> skewer them so you can turn several at the same time for even cooking.

> # Marinades must be brought to a boil if they are re-used to baste

> meat during grilling. Place a pot on the grill and let the marinade

> cook on the grill.

> # Place olive oil on the food instead of the grill grate. Especially

> with a gas grill, the oil is burned off by the time the food makes it

> to the fire.

> # When grilling game or exotic meats such as ostrich or buffalo, cook

> to medium rare. These lean cuts will become tough and dry if

> overcooked.

> # Charcoal fans should take this tip from Bobby Flay -- buy a chimney

> starter. " The best $15 investment you can make if you cook with

> charcoal. "

> # Slicing meat at an angle makes it easier to chew. However, these

> thin slices lose their juices quicker than slices cut straight down

> (as if slicing bread).

> # Rubs are quicker than marinades because the flavor is instant.

> # With fish, use a light hand when applying rubs. A little goes a long way.

> # Generally, rubs are lower in calories and fat than marinades.

> # Here's an interesting take on Beer Can Chicken from the July issue

> of Fine Cooking magazine. Season one whole chicken and place it

> standing up over the hollow tube in a one-piece angel food cake pan.

> Put 1/2 cup each of white wine and chicken broth in the pan and cook

> in a covered hot grill. The pan catches the juices, which can later

> be used to make a sauce.

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