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g2- _ Sunday, August 27, 1995 — North Shore News

Backyard BBQ.
lowers kitchen
‘temperatures
and draws a
rapt audience
_ IT'S HOT! It’s late! You’re beat! So

what's for dinner? If ever you need-
ed the convenience of cooked roast

“beef, it’s: in the summer, -Served.

with salads and crusty bread, cold
“roast beef. slices: make an instant

‘meal. Or toss cubes with greens for =

‘a light meal. Add strips to pasta...
“well, you get the idea...”
_But when the kitchen feels: like

‘an oven, it’s hard to imagine roast-.

ing anything other than yourself.
* The solution, beat the heat and bar-
becue that roast.:No special equip-

. Ment required, ‘except perhaps a-
“lock ‘for'the backyard gate, The.

aroma of roasting beef will attract -

‘neighbors like bears to. honey. Not:
_ that anyone would actually purioin ...
-your.Join, but-you will: have to put ;
‘up with a lot of good natured “rib-:

. bing”. The keys to successful ber-
; becuing are-very simple; indirect
"heat and. accurate timing using a
“meat thermometer. . .
Roasting Tips
"Bl Select an evenly’ shaped, bone-. |
less roast which has some outer fat
“to prevent the roast from drying out
‘during cooking. Rolied rib and ten-
derloin,, roasts can be. barbecued |
without any preparation.. Medium
: tender ‘cuts such as round (inside,

- ‘outside, eye), rump and ‘sirloin tip ©

“roasts are great cuts for the barbe-
cue, especially if they are marinated
’ for increased tenderness.

_@ Season tender cuts, but do not

: : salt: Marinate medium tender roasts’

a 'for at least one hour, Roasts can be
“marinated overnight for extra flavor
‘and tenderness... ,..

& If using a rotisserie, insert spit

-‘rod lengthwise through the centre
“of the roast and check for balance. -
Tighten holding. forks,: inserted at

OA SUCCULENT Caribbean Roast is easy top prepare if'a po quick ©

and easy tips such as only cooking, over indirect heat are followed:

‘under the roast. i using a gas’ bar-

becue, heat grill on one side only
and place roast'on opposite side.
To prevent flare ups, place a drip
/ pan below the meat. A ‘disposable
“foil pan is ideal and can be. kept
from buming by adding about.an
_inch of water to the battom of the
"pan., Keep water. topped up. as ‘it
evaporates. The smail-amount of
_Steam produced also helps keep the
“Toast moist. |

G Roasting times will vary depend-

‘ing on barbecue: temperature ‘and

weather/wind ‘conditions. As a

guide, roast 20 min/b. (45. min/kg)-:

for rare, 30 min/lb. (70 min/kg) for

.medium and 35 min/Ib. (85 min/kg)

_for. well done. For medium tender

cuts, it is preferable not to cook to

the well-done stage. ;
@ However, for accurate doneness,
‘check ‘internal. temperature by

: inserting a meat thermometer into
; the centre of the roast after three-

‘right angles to each other. The roast

must turn with the rod and not slip. ©:

For.non-rotisserie cooking, lightly ”

grease ‘the: grill and place’ roast,’

- directly on grill. .

3 Cook over indirect heat, at medi- “

um temperature. ‘To use. indirect
: heat, move;.coals from. directly.

quarters of the cooking: time has
elapsed. For. rare, the internal tem-
perature will be 140°F,. medium,
160°F and well done, 170°R.
& For easier carving, allow. roast to
rest about 15 minutes before carv-
ing. This will allow the juices to be
te-absorbed and distributed evenly.
. Carve across the grain.

BBQ CARIBBEAN ROAST.

The pineapple chutney, full of flavor and spices, serves as both a tender-

“* “izer and an accompaniment to this roast.

3-5 Ib, rump or sirloin tip roast
Pineapple chutney:

. Lcan (8 02/227 mL) crushed pineapple .

‘Ke, steak sauce

LY tops finely chopped fresh ginger (or % tsp. ground ginger) -

‘Lisp. curry powder

”Y% tsp. ground allspice or cloves

. 2 cloves garlic, crushed _

1 green onion, finely’ chopped

1-2 hot banana peppers, sliced (or % tsp. cayenne pepper) - :
“Place roast in a non-metal bowl large cnough to hold the roast and ‘the
“a chutney. In asmall bowlcombine the ‘undrained pineapple and steak sauce
» with remaining chutney ingredients; mix well. Pour chutney over roast.
-' Marinate in‘refrigerator at least one hour before cooking. For stronger

flavor, marinate several hours or overnight. Reserve any remaining chutney ~.

“for brushing sauce.

Barbecue roast over indirect heat at medium: temperature. Tura, and
» brush occasionally with chutney. Cook about 20 min per Ib. (45 min per kg)
"for rare..For best results, do not cook past medium, Let stand 10 minutes

before slicing. Thinly slice across grain. Heat any remaining chuiney to the :

boil and simmer for 5 minutes. Spoon over meat.

Serves 10- 12

“POTATOES ARE

THOUGHT TO"

“HAVE ORIGI-

NATED IN THE
ANDES AND -
WERE .
BROUGHT TO
EUROPE.BY... :

SPANISH.
EXPLORERS. IN

THE 18TH
CENTURY

LOUIS XV-OF |

FRANCE ©.
DECIDED TO
CALLIT THE
“POMME DE
TERRE” OR vo
“APPLE’OF:THE |»
EARTH”. TO
IMPROVE ITS

“EARTHY

IMAGE.

ONIONS ARE
AN EDIBLE
BRANCH OF
THE LILY FAMI-:
LY.. TO. PRE-
VENT . TEARS,

‘PEEL ONIONS

UNDER COLD.
RUNNING

“WATER; CHOP:
WITH
“KNIFE TO. PRE-

SHARP
VENT CRUSH-,

ANG CELLS. |

NZ Palit Peo eae aera sey
Vigo

2.5.3 -125.3

1)

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