European Stars and Stripes (Newspaper) - July 16, 1994, Darmstadt, Hesse                                Closer look not Stuart Blackburn dons an apron and shows How to Cook turkeys on a  Karol  the Baltimore Sun Hinki n g Abou t cooking out tonight Why not think big that s big As in barbecued beef tenderloin stuffed Turkey breast marinated leg of Iamb grilled Salmon roast or grilled smoked Ham. All these things Are a perfect on the Grill and can make a mighty Nice change from the Quot Small stuff Quot like burgers and dogs. They can turn a family meal into an occasion or make a memorable feast for guests. And they re really no More trouble than preparing and watching Over a lot of Little things on the Grill. Quot you can do anything on a Grill Quot says Francie George corporate vice president of Baltimore s Haussner s restaurant and an enthusiastic outdoor Griller at Home. Quot i do Christmas dinner on the Grill she says. Other favorite items to Grill Are whole fish fresh Ham Turkey prime rib and spare ribs. Everything is cooked on Quot an old beat up Quot Kettle Type Grill she s had for nearly 30 years. Statistics show she s not alone in her enthusiasm. Americans celebrated 2.6 billion Quot Barbecue events Quot last year up from 2.3 billion in 1991, according to the Barbecue Industry association a Trade group based in Naperville Iii. Eighty three percent of All families in the United states own a Barbecue Grill of some Type the association says. Gas types have a slight Edge Over charcoal. And whatever the Type 52 percent use their grills year round. The trend toward More meal preparation Over coals or flame outdoors does t Surprise Melanie. Barnard author of the Best covered and Kettle Crills Cookbook Ever. Grilling appeals because it s so easy a it s less formal and there s less cleanup afterwards a Factor that appeals in family dining and in today s entertaining. Quot casual entertaining is where it s at Quot Barnard says. Quot grilling Speaks casual entertaining Quot she says. Quot you Don t do formal things on a Grill a because it s a participatory experience. And that s what i think is fun about it. You get people together and they get their hands in. Maybe it s prehistoric maybe it s part of our genetic makeup. Anything you make on a Grill tastes  while her Book offers recipes for such things As cajun burgers and Quot the ultimate hot dog Quot there Are also recipes. For whole Chicken stuffed with Lemons and Sage summer Herb stuffed Turkey breast Grill smoked brisket Ham and country pot roast Apple and Sage .1 stuffed pork roast and spiced rack of Lamb. Quot you can do chickens and ducks whole turkeys big pieces of fish Quot quite easily on the Grill Barnard says. It takes just a Little planning to make a memorable meal around a grilled specially she says. Simple dishes Are the Best accompaniment she suggests starting with such snacks As cheese and crackers or grilled Toast with Salsa Side dishes such As coleslaw potato salad or old fashioned Macaroni salad some fresh vegetables from the Farmer s Market All topped off with ice Cream or Frozen Yogurt and sliced fresh fruit. Quot the biggest mistake people make Quot she says is planning a menu that requires them to be in the Kitchen finishing Side dishes at the same time they re outside watching the Grill. That s Why easy things that can be made ahead or require Only the tiniest bit of last minute preparation Are the most practical choices. And then the Centrepiece can really standout. Quot the key to doing larger pieces is to roast them slowly at lower temperature Quot George says. She Cooks everything with indirect heat moving 1 the coals aside after they re hot to encircle the Grill or placing them in continued on Page 21 ground beef must be handled with Careby Lessie Scurry Cox news service although the notorious Jack in the Box hamburger scare has been Over for More than a year the department of agriculture continues to stress the importance of a thoroughly cooking ground meat and poultry to prevent food borne illness from Escherichia co bacteria. To make sure the Public gets the message the us a now requires that All ground meat and poultry carry stickers that Tell How to properly prepare and handle the product. Starting this month All raw meat and poultry should Bear the same information. Quote co is everywhere a says us a food safety specialist Diane Van. Quot ground meat is More of a risk than meat cuts Are because bacteria on the surface Are spread throughout the meat when it is ground up. Proper cooking kills e Coli and any bacteria that is . Hundreds of people mostly children became ill a and some died a after eating bacteria contaminated hamburgers at Jack in the Box restaurants in Idaho Nevada and Washington. Here Are some tips to prevent food borne illness and improve cooking a keep meat refrigerated or Frozen. Done to thaw on the counter because bacteria multiply at temperatures above 40 degrees fahrenheit. Thaw in refrigerator or microwave. A keep raw meat and poultry separate from other foods. Wash the working area utensils and your hands with warm sudsy water a Cook the meat thoroughly. Ground beef should be cooked to 160 degrees ground poultry to 165 degrees. An easier Way to assure meat oneness is if the juices run clear., a  a prepare coals Well in Advance so they have time to reach the Correct temperature before the food is cooked. A avoid cooking Over direct flame so the outside of food is not charred while the inside remains underdone. A keep hot foods hot and refrigerate leftovers immediately or throw them away. Quot food  be left a refrigerated above 90 degrees More than an hour Quot Van says. A the limit is two hours if the temperature is below 90  the Baltimore Sun contributed to this Story. A amps Dave Casey hamburgers should be cooked thoroughly. Saturday july 16,1994 the stars and stripes i9