School is out and the sun is up! If you’re not traveling what better way is there to spend your Sunday afternoon than with a good ol’ family cookout? After all there’s only 101 days of summer right? Music, family, friends, and the savory aroma of BBQ, hot dogs, and burgers are always a warm welcome. However a fire that spreads past the grill can make your BBQ memorable for the wrong reasons. Stay safe this summer by following the National Fire Protection Association’s Grilling Safety Tips. You’ll also find some of my favorite BBQ recipes below J
GRILLIING SAFETY TIPS
- Propane and charcoal BBQ grills should only be used outdoors.
- The grill should be placed well away from the home, deck railings and out from under eaves and overhanging branches.
- Keep children and pets away from the grill area.
- Keep your grill clean by removing grease or fat buildup from the grills and in trays below the grill.
- Never leave your grill unattended.
Spice up your summer BBQ with this simple five-ingredient teriyaki pork and pineapple kebab. No pork? No problem! You can always substitute the pork with chicken or your favorite pork alternative.
1 1-pound pork tenderloin, cut into 24 1-inch cubes
1 small red onion. 3/4 cut into 1-inch pieces and 1/4 thinly sliced
3/4 pound peeled fresh pineapple, cut into 1-inch cubes
3/4 cup plus 1 tablespoon store-bought teriyaki sauce, divided
3/4 pound snap peas, thinly sliced lengthwise
Thread pork, red onion pieces and pineapple cubes on skewers. Brush kebabs with 1/2 cup teriyaki sauce. Cook on grill or grill pan over medium-high, turning, until pork is cooked through, 12-15 minutes. Using a clean brush, glaze with 1/4 cup teriyaki sauce.
In a bowl, toss snap peas, red onion slices and 1 tablespoon teriyaki sauce. Serve alongside skewers.
This recipe originally appeared on the Rachael
Ray Show. For more recipes and videos from the
show visit RachaelRayShow.com.