Fire Up For Grilling Season (NAPSA)—Firing upthegrill is a great way to get outside and enjoy the weather with family, friends and, of course, delicious food. And while the classic cookout spread of hamburgers and hot dogs will always be on the menu, this year you may see more nontraditional foods and flavors gracing grills. Grilling expert and host along with cookouttips, party-planning ideas and ingredient checklists, are featured in the online Rick Browne, has noticed a trend in home cookstrying newgrilling ingredients to create unique dishes and encourages everyone to take theleap. “There is no limit to the various tastes and flavors that can be used in outdoor cooking,” Browne says. “Grilling is about exploring new seasonings and marinades to create an overall unique and delicious taste.” Serves: 6 Preparation time: 10 minutes Cooking time: 20 minutes Glaze* % cup frozen orange juice of “Barbecue America” on PBS, = “What to Grill Guide,” available free at www.bushbeans.com/ grillingguide. Here is a sneak peak at one of the new recipes. Chipotle Orange Glazed Chicken With Original Baked Beans concentrate, thawed and undiluted 2 tablespoonschipotle pepper sauce 1 tablespoon honey Mix orange juice concentrate, chipotle pepper sauce and honey until blended and set aside. 6 chicken breasts (8 ounces each) 1 orange, cut into wedges 1 can (28 ounces) Bush’s Original Baked Beans Partnering with Bush’s Baked Beans, Browne created a series of recipes that combine fresh flavors with hearty entres. The recipes, Start grill and bring to medium heat (350 F). Place chicken breasts on grill and cook, turning occasionally, until they reach internal temperature of 170 F. Brush chicken generously with orange glaze sauce and grill for 5 additional minutes. Squeeze orange wedges over chicken and serve with a generous side of Original Baked Beans. *Glaze variations: For orange honey glaze: Omit chipotle pepper sauce and increase honeyto 2 tablespoons. For orange honey mustard glaze: Omit chipotle pepper sauce and add 2 tablespoons of Dijon mustard. Grilling Tips From Grilling Guru Rick Browne: Puta lid onit! Taking too many peeks atthe foodis the primary grilling mistake people make.Every time you open thelid, you lose 15 minutesof cooking time. Don’t get too saucy. Never put on barbecue sauce until the last 10 minutes to avoid an unappetizing crust on the food. Safety comesfirst. For sate grilling, use a meatthermometer fo test theinternal temperature. Sweeten the platter. Dip pineapple, pears or peach halvesin melted butter, sprinkle with a brown sugar-nutmeg-cinnamon mixture and grill for a wonderful dessert. More than a side. Make anygrilling meal complete with America’s favorite sidedish, Bush’s Baked Beans. Serve alone or use to add extra flavor to your favorite dish. For more grilling tips and tricks, check out the “Whatto Grill Guide” at www.bushbeans.com/ grillingguide.
