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The art of grilling

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Posted: Tuesday, May 20, 2008 10:00 pm

With Memorial Day just days away and the warm summer nights already upon us, many have started dusting off those barbecues. The upcoming holiday marks the beginning of summer grilling for most, providing another option to putting dinner on the table. Not only does barbecuing provide a quick way to prepare a meat dish, this cooking method can be used for all entrees in a meal. Local chefs and food experts have shared tips for cooking on the grill as well as recipes for appetizers, side dishes and also desserts.

Dave Royce, of Royce Farms Barbecue, said just by mixing a few ingredients such as barbecue sauce, horseradish, a can of beer, garlic and herbs, the grilling experience becomes your own. When barbecuing, he said he always uses local cherrywood and uses indirect heat. It's always best to use the best cut of meat, he said, which would be choice. It should be marinated for at least 24 hours or no more than 48. The best way to check for doneness is by a meat thermometer, he said.

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