NewburyportNews.com, Newburyport, MA

PortWatch

June 5, 2013

How to clean, season and maintain your grill

(Continued)

Prick each sausage with a toothpick in a few places to ensure that they won’t explode on the grill. Place the sausages directly on clean cooking grates on the cooler side of the grill. Cook, turning occasionally, for about 30 minutes, or until browned, plump and sizzling.

Remove from grill, and let sit 3 minutes. Serve on a bun with fire-roasted peppers, brown mustard and caramelized onions, if using.

Nutrition information per serving: 600 calories; 340 calories from fat (57 percent of total calories); 38 g fat (13 g saturated, 0 g trans fats); 85 mg cholesterol; 38 g carbohydrate; 4 g fiber; 6 g sugar; 23 g protein; 1,220 mg sodium.

GRILL CLEANING

Preheat the grill on high every time you use it.

After preheating, use crumpled foil to loosen and clean away any gray ash or leftover residue on the cooking grates.

After removing the food from the cooking grate, turn burners back to high and burn any stuck-on food off for 10 to 15 minutes.

After each use, use a brass-bristle grill brush or crumpled foil to loosen and clean residue on the cooking grate.

Remove accumulated ashes from charcoal grills frequently.

Clean both the inner and the outer drip pan of a gas grill frequently

Once a year, clean the inside of the grill with warm, soapy water.

GRILL SAFETY

Always read the owner’s manual before using a new gas or charcoal grill.

Do not lean over a barbecue grill when igniting.

When lighting a gas grill, the lid should always be open.

Gas or charcoal grills should NEVER be used indoors; they are outdoor cooking appliances.

Every time a refilled propane tank is reconnected to the barbecue, the hose connection should be checked for leaks.

Always use heat-resistant barbecue mitts or gloves and long-handled tools.

When done cooking, cover the charcoal grill and close all vents. Turn a gas grill off at the burners and the gas source.

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