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tuna, swordfish, and shark are particularly good on the grill because they hold together
well and don’t stick.
• Grilled/barbecued shrimp are tastiest when the shell is left on. Lightly sprinkle the shrimp
with salt. Grill them about 5 minutes until the shells turn pink.
YES, FRUITS ARE GOOD TOO!
Lightly grilling fruit (especially stone fruits) caramelizes their natural sugars, which enhances their flavor.
• Set Patio Bistro to medium heat.
• Be sure to put fruits on a liberally oiled cooking grate to avoid sticking.
• Slice fruit in half and remove pits. Grill with pulp side down, until tender.
• Grill the fruits until they are lightly browned. You want them to be tender but not mushy
when gently pierced with a sharp knife.
• Fruits don’t take long to cook on the grill (about 3 to 5 minutes). Thicker pieces of fruit,
such as halved peaches or pears, may require a little more time. Thinly sliced fruit requires
less time. Fruit can burn easily because of its sugar content, so watch it closely. Also, keep
cooking times short for ripe fruit to prevent it from getting mushy.
Try these ideas for including grilled fruits in your meals:
Cut fruit, such as apples, pears, mangoes, pineapples, and peaches into chunks and brush
lightly with vegetable oil before grilling. Put pineapple slices or bananas sliced lengthwise
directly on the grill. A touch of cinnamon or brown sugar to finish the fruit is tasty!
GREAT CHICKEN EVERY TIME
There are some simple steps you can take to ensure your grilled chicken turns out beautifully browned and
cooked thoroughly while also remaining moist and tender.
• Completely thaw chicken before grilling so that it cooks more evenly. Whenever possible,
defrost chicken in the refrigerator. Defrost chicken in the microwave only if it will be
immediately put on the grill.
• Keep raw chicken and cooked chicken apart! Use a different platter to serve the cooked
chicken from the plate that was used to carry the raw chicken to the grill.
• If possible, allow the chicken to come up to room temperature. Grilling cold chicken
will delay the overall cooking time and can result in an overcooked exterior with under-
cooked interior.
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