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SMOKING T ECHNIQUES
Smoking gives food a distinctive, delicious flavor. This
surpdsingly quickand versaUlecookingmethodexpands
the creativechef'smenu withendlessnewand innovafive
ways to prepare popular barbecue dishes.
Preparing to Smoke
All you need for smoking on your Kenmore Elite gas
grillis a cooking pan and masting rack. First, line the
insideof the pan with foil. The smoking agent, either
pure wood chipsor smoking mix, is spdnkledover the
foil. Dded herbs and spices may also be added to
producedifferentflavors. Placethe cookingpan
directlyover the bumer. The direct heat willeventually
producesmoke and season the food. Elevate your
food above the cooking pan with a masting rack or
baking rack.
Tips for Smoking
You can reduce the strengthof the smoke flavor by
onlysmokingfor half or three quarters of the cooking
time, then roast your food untildone. The heat re-
quiredfor smoking is normallylow to medium.
Foods naturallyhigh in oils lend themselves well to
smoking,whiledder foods benefitfrom a marinade.
Red meats, poultry,game, fish and seafoodcan all be
smoked easily in your new gdll. You can also rub the
food with herbs, spices or flavored oils. An enormous
array of foods can be smoked in your Kenmore Elite
gas gdll to produce stunningresultswith very little
effort.Here are a few suggestions:
•
Tuna steaks, marinated in Asianflavors of sesame
oil, soy sauce and sherry.
•
Pork fillets, rubbedwith ginger, orange dnd and
brushedwith maple syrup.
•
Mussels, brushedwith lemonrind and chilioil.
•
Lamb cutlets, madnatad in virginoliveoil, lemon,
oregano and black pepper.The same madnade can
be used for a whole leg or rack of lamb.
STIR-FRYING TECHNIQUES
This methodof cooking is popular aroundthe wodd and
can be easily accomplishedoutdoorson your Kenmore
Elite gas gdll. It's a quick and healthfulway of prepar-
ing a complete meal using meat, poultry or seafood in
infinitecombinationswithother interestingingredients
like vegetables, dce or noodles.
Preparing
to Stir-fry
Although it is possible to stir fry in other dishes, the
wok is your best tool. Its high sides enable the cook to
stir food without spillage. Its construction allows you to
cook quickly at high temperatures, with instant control
of heat which is essential for successful stir frying.
Food preparation
Slice meat and poultry intolong thin stdps and cube
fish fillets. Remove all fat from meat and poultry and
cut large vegetables into even slices or cubes.
Madnate foods for extra flavorand tenderness. Madnato
ing times will vary for red meat, fish and or vadous
cuts. Less tender cuts of meat should be marinated
longer. Remember to always chill madnating food in
the refrigerator prior to cooking.
Stir-fry meats, poultry or fish first. Next, add hard
vegetableslike carrots.Then continue with softer
vegetableslike snowpeasand peppers.To ensureeven
cooking, continuallystir and toss the food in the wok
using a wooden spoon or spatula.
Tips for Stir-frying
Place the wok directlyover a high heat on your grill.Add
only a small amount of food at a time to ensure fast
cooking and also to allow the wok to reheat between
ingredients.
•
Chicken, boneless chicken pieces--especially
sliced breasts
•
Fish, slicedfilletsof firm fish, assortedseafood
such as prawns, scallopsand calamad
•
Pork, slicedfillets, diced or minced pork, sliced
leg steak, sliced chops
•
Beef, sliced fillet, db-eye, round, rump, sidoin
•
Lamb, sliced fillet, round, loin
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