Heat Up Your Cookout Without Breaking A Sweat (NAPSA)—Cooking for a weekend outing, everyday dining or even a seasonal party doesn’t have to be difficult or time consuming. Make meals a breeze by heading to the backyardtofire up thegrill. Cookout favorites such as chicken, steak and chops makea fast dish, especially when you pair them with a convenient and tasty side. Start grill and bring to medium heat (350-400 degrees). Place chicken breasts on the grill and cook for 20-30 minutes, turning occasionally. Remove chicken from grill and place each piece on a plate along with a side of Bourbon and Brown Sugar Grillin’ Beans. “It’s easy to impress guests without a lot of fuss in the kitchen,” says Rick Browne, grilling guru and host of the PBS show “Barbecue America.” “Keep your pantry stocked with quick side dishes such as Bush’s new Grillin’ Beans. They cook in minutes and have bold flavors, thick rich sauces and extra ingredients, like bell peppers and onions, for an easy anddelicious one-step side.” Make sure to have new herbs and spices on hand as well. Take time to clean out and replenish items on your spice rack and experiment with a few uniqueflavors. Offer guests a new recipe, such as Sweet and Savory Cider Chicken, which features a mari- nade and rub made with dried savory, paprika and dried yellow mustard, amongother seasonings. For more grilling menu suggestions and recipes, visit www. bushbeans.com. Here’s the new Sweet and Savory Cider Chicken recipe: SWEET AND SAVORY CIDER CHICKEN Recipe courtesy of “Barbecue America’s” Rick Browne Serves: 4 Preparation time: 10 minutes, 1 to 2 hours marinating Cooking time: 20 to 30 minutes Marinade % cup apple cider or apple juice % teaspoonoliveoil Easy Grilling Tips It’s easy to make your next cook- outsizzle. % teaspoon balsamic vinegar % cup warm nonalcoholic beer 4 chicken breasts (6-8 ounces each) Dry Rub 1 teaspoon brown sugar 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried savory (or thyme, marjoram or sage) 1 teaspoon cayenne pepper 1 teaspoon paprika 1 teaspoon dried yellow mustard 1 teaspoonsalt 1 can (22 ounces) BUSH’S Bourbon and Brown Sugar Grillin’ Beans™ Mix marinade ingredients in a small bowl. Place chicken breasts in resealable plastic bag or container with tightly fitting lid and pour marinade over chicken. Seal tightly and let chicken marinate in the refrigerator for 1-2 hours. Once marinating is complete, mix dry rub ingredients in a small bow]until well incor- porated. Drain the chicken and liberally apply the rub to both sides of the chicken. from a Grilling Guru Heatup your cookouts with these tips from grilling expert Rick Browne. No-Whine Brine: Keep poultry extra moist by soaking it in a saltwater brine beforegrilling. Make your ownfresh and flavorful chicken brine with water, salt, gingerale, sugar, lemonslices, lime wedges andolive oil. Tip: Place a heavy ceramic plate or bowlon topof the chicken to keepit fully immersed in the brine. SweetTreats: Change up your next desseri—coatsliced cantaloupein a honey, lemon and black pepper dressing. Throw theslicedfruit on the grill for a sweet, spicy andlight dessert. Tip: Use a firm melon, fresh-squeezed lemonjuice and ground pepperto cut the sweetness. Trade Secrets: Use indirect heat to grill tender andjuicy steakslike the pros. Sear steaksfirst over high heat (400-500 degrees) for 2-3 minutes foseal in the juices. Then move them to the cooler side of the grill to finish cooking.Tip: Spray steaks occasionally with an applejuice, olive oil and balsamic vinegar mixture to add flavor andsustain tenderness. Get The Dish:Visit www.bushbeans.com to find delicious Grillin’ Beans recipe pairings for a meal of anysize, style or occasion. @
