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Gas Grills 9 How Tos For Safety And Maintenance

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How do I prepare my grill for spring?

Be sure to clean spider webs out of the venturi tubes as described below.

You may open your grill in the spring and find remnants of the meal you cooked on it last season. Don't worry. According to Howtocleananything.com, cleaning the grill is actually easier than most people realize, and you can usually forego the brushes, dirty sink and elbow grease if you start the day before you need the grill. However, use the following method only after checking with your owner's manual. Some manufacturers warn against using oven cleaner on any part of their grill.

Lay a plastic bag on the ground, followed by a newspaper, then lay your grill on top of the newspaper. Spray liberally with an oven cleaner, and cover with another layer of moist newspaper. Follow this with another plastic bag and weigh down the edges so the whole mess doesn't end up in your neighbors yard. Now instead of scrubbing and scouring, just let the oven cleaner do the work for you overnight. The next day, remove the grill and place all the saturated newspaper into one of the garbage bags. Wear gloves and follow all of the manufacturers safety precautions whenever working with caustic cleaners, such as oven cleaner. Rinse the grill thoroughly, and then wash off any remaining oven cleaner residue with some soapy water. Rinse again, coat with a light brushing of vegetable oil, and you're ready to go!

It is a good plan to fire up your barbeque for 30 to 45 minutes on High temperature to sanitize everything before the first use of the season.

How do I season the cooking grids for the first time?

For a new grill, you need to burn off the protective oils that are applied by the manufacturer by running the grill on high for about 30 minutes. After the grill cools, coat the grids with a vegetable oil spray and run for 30-45 minutes on high. This will draw the oil into the grids and prevent foods from sticking.

How do I clean the cooking grids?

As soon as the food is removed from the grill, brush the grills with a grill brush for about 10 seconds. If you have porcelain-coated grills make sure you only use a brass bristle brush, never scraping the grill with the scraper that is usually attached to most brushes.

Then turn off the grill immediately. After the grill has cooled down spray vegetable oil, such as Pam, liberally on the grill (this should also be done before you light the grill each time as well). What this does is loosen whatever food is stuck to the grill, knocking it into the bottom of the grill where it will be incinerated the next time the grill is pre-heated.

Turning the grill on high for ten minutes will emulate a self-cleaning oven, but that is like using your grill twice. Of course you may forget you are burning off your grill, and it can easily be left on for 30 minutes or more. This puts your grill through the same stress as using it 3 or 4 times, meaning you will need to purchase new parts, or even a new grill, much sooner than you should have to.

If you feel you just must burn off your grill, once a month won't really hurt anything, but religiously brushing for 10 seconds as soon as you're done cooking and keeping the grills well oiled is all anyone should have to do.

To help make the grill easier to keep clean, don't apply tomato based sauces until the last few minutes before the food is removed from the grill. Marinade and baste the food with vinegar, citrus or soy-based mixtures to help make clean up easier.

How do I clean the burner?

You will from time to time have to clean the burner to keep the burner holes clean. The flame coming from the burner should be blue, if the flame is orange or red you may need to replace or clean the burner. At this time you should also check the gas supply (venturi) tubes to be sure that there are no obstructions. If you use your barbeque heavily you may want to spray a food safe organic cleaner or degreaser and let it sit for a while and hose the entire barbeque off. And for safety sake on your BBQ, you should only open the propane tank valve half a turn. It will work just as well and if there is ever an emergency, you can shut off the gas in an instant!

How do I clean the inside of my grill?

Remove the cooking grids. Using a soft brass wire brush, clean loose debris from casting sides and insides of the lid. Scrape sear plates with a putty knife or scraper, and use a wire brush to remove ash. Remove sear plates and brush debris off of burners with a brass wire brush. Brush all debris from inside the grill into the drip pan. Accumulated grease can cause a fire hazard. Do not line the drip pan with aluminum foil, as it can prevent the grease from flowing properly. The pan should be scraped out with a putty knife or scraper, and all the debris should be scraped into the disposable grease tray. This tray should be replaced every two to four weeks, depending on gas grill usage. For supplies, see your dealer.

How do I clean the outside of my grill?

Do not use abrasive cleaners to clean any painted, porcelain or stainless steel parts. Porcelain enamel components must be handled with additional care. The baked on enamel finish is glass like, and will chip if struck. Touch-up enamel is available from your dealer. Exterior grill surfaces should be cleaned while warm to the touch, with warm soapy water.

How do I clean the stainless steel parts of my grill?

According to the Specialty Steel Industry of North America, stainless steel needs to be cleaned for aesthetic considerations and to preserve corrosion resistance. Stainless steel is protected from corrosion by a thin layer of chromium oxide. Oxygen from the atmosphere combines with the chromium in the stainless steel to form this passive chromium oxide film that protects from further corrosion. Any contamination of the surface by dirt, or other material, hinders this passivation process and traps corrosive agents, reducing corrosion protection. Thus, some form of routine cleaning is necessary to preserve the appearance and integrity of the surface.

Like any surface that is exposed to the environment, stainless steel can get dirty. Dirt and soil can consist of accumulated dust and a variety of contaminates that come from many sources, ranging from the wind to everyday use. These contaminates will vary greatly in their effect on appearance and corrosivity and ease of removal. Frequently, warm water with or without gentle detergent is sufficient. Next in order are mild non-scratching abrasive powders such as typical household cleaners. These can be used with warm water, bristle brushes, sponges, or clean cloths.

Ordinary carbon steel brushes or steel wool should be avoided as they may leave particles embedded on the surface which can lead to RUSTING. For more aggressive cleaning, a small amount of vinegar can be added to the scouring powder. Cleaning should always be followed by rinsing in clean hot water. When water contains mineral soldis, which leave water spots, it is advisable to wipe the surface completely with dry towels.

Fingerprints and Stains - Fingerprints and mild stains resulting from normal use are the most common surface contaminates. Fortunately, these usually affect only appearance and seldom have an effect on corrosion resistance. They are easy to remove by a variety of simple cleaning methods. Fingerprints are probably the most troublesome marks to remove from the surface of smooth polished or bright finished stainless steel. Fortunately, they can be removed with a glass cleaner or by gentle rubbing with a paste of soda ash (sodium carbonate) and water applied with a soft rag. Once again, this should be followed by a thorough warm water rinse.

For more stubborn stains see the Specialty Steel Industry of North America's web site.

How do I clean the aluminum parts of my grill?

This is the beauty of cast aluminum...all you have to do is hose it down. About once a year, take some detergent soap that you would use to wash your automobile, and wash your aluminum grill. With die cast grills, you can leave it outdoors all year round, regardless of the climate. (taken from outdoor-patio-furniture.info)

How do I clean spider webs out of my venturi tubes?

If you notice that your grill is getting hard to light or that the flame isn't as strong as it should be, take the time to check and clean the venturis. See our pictures at www.gasgrillsnow.com/GasGrillHowTo.htm.

In some areas of the country, spiders or small insects have been known to create "flashback" problems. The spiders spin webs, build nests, and lay eggs in the grill's venturi tube(s), obstructing the flow of gas to the burner. The backed-up gas can ignite in the venturi behind the control panel. This is known as a flashback, and it can damage your grill and even cause personal injury.

Shut off, then disconnect the gas supply to your grill. Disconnect then tilt the burner down below your control panel. Run a long handled pipe cleaning brush back and forth in the venturi tubes as pictured below. Reconnect the venturi tubes and gas supply.

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Cooking In Lapland The New Tundra Grill

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To offset any confusion, we are not talking about a grill for the Toyota Tundra but the powerful new Tundra Grill from Hammacher Schlemmer, built to withstand the elements and burn a variety of fuels including wood, charcoal, pinecones and brushwood, as well as cook all kinds of meat, poultry, fish and pretty much anything else you want to throw on, within reason. With the Tundras 37 inch diameter basin you are not limited to one type of cooking method either; you can grill, broil, simmer, fry, smoke and bake.

The options do not end there is the Tundra Grill comes equipped with a grill rack, skewers, and three swing-out skillets for frying eggs, simmering sauces, or even baking bread Dutch-oven style. No need to fret about your steak not coming out just the way you like it; the skillet, skewer, and rack height are adjustable for precise flame proximity. You will be able to cook for an entire dinner party or family gathering all at once, with space for two whole fish, three whole chickens, and six steaks. Want a cup of hot coffee or soup on a brisk morning or chilly evening? No problem; put on a cast-iron kettle for coffee or stock pot for soup.

The Tundra Grill is built to last, justifying its price tag. Whether you are cooking out in your backyard or braving the tundra, this grill has all the features and equipment to accommodate. The Tundra comes with a stainless smoke hood to induce draft in a gazebo or lean-to, or to keep out the rain so nasty weather will not thwart dinner plans. The Grill is wind deflector also helps make outdoor cooking a cinch. Zinc-coated steel shrugs off anything Mother Nature dishes out, while Birchwood handles allows for safe skillet use. Worried about messy ash clean up? The Tundra has got you covered,the Grills ash box and scoop makes for one-step ash disposal.

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The Sweetness Of Grilling Create Scrumptious Desserts Without Heating Up The Kitchen

(category: Cooking, Word count: 559)
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A meal just isn't complete without dessert. But instead of reaching for store-bought sweets or those unimaginative brownies from a box, get more mileage out of your grill by grilling your next dessert.

"Years ago, even the most inventive cooks treated the idea of making desserts on a grill with skepticism, but now you can't claim to be a master griller unless you have at least a couple desserts in your repertoire," said Jamie Purviance, author of Weber's Real Grilling. "The truth is out about their great taste, and then there is the dramatic effect of opening the lid and surprising your guests with sizzling sweets."

Preparing a grilled dessert can be as easy as warming fresh fruits such as halved bananas, split peaches or sliced pineapples over direct heat and serving them with a scoop of ice cream. Or you can use indirect heat to actually bake something simple such as a fruit cobbler or crisp.

"In many ways, a covered grill works as an oven," said Purviance. "The hot flames cook like a broiler that has flipped to the bottom of the oven, browning the surfaces of cut fruit, making them tender and sweeter. And, if you grill over indirect heat by turning off the middle gas burner or pushing the coals to the sides and closing the lid, you can cook a dessert in a pan over the unlit area of the grill."

Purviance has partnered with Weber-Stephen Products Co., the premier manufacturer of charcoal and gas grills, grilling accessories and other outdoor room products, to offer consumers useful and creative tips for firing up desserts on their grills.

Before You Begin. If grilled fruits are on your menu, select ones that are ripe (or almost ripe) and firm. Purviance says that fruits will soften on the grill, so he recommends selecting firm produce to ensure they will hold their shape while cooking.

Time and Temperature. Purviance suggests knowing how long and at what temperature to grill to produce the finest results. Peaches should be cut into halves and grilled over direct medium heat for 8-10 minutes. Bananas are best split lengthwise, with the skin left on to hold the fruit's shape, and grilled over direct medium heat for approximately 6-8 minutes. Pineapples should be peeled, cored and cut into 1/2-inch slices or 1-inch wedges, then grilled for 5-10 minutes over direct medium heat.

Hold the Chicken. While that teriyaki chicken was delectable, its remnants left on the grill won't taste good on grilled peaches. Purviance offers this remedy before grilling up desserts-simply brush the grates clean with a stiff wire brush.

Better with Butter. Butter makes almost anything taste better, and fruit is no exception. Purviance recommends brushing fruit lightly on all sides with melted butter and a little sugar for sweetness before grilling it. This coating will also help prevent the fruit from sticking.

Never Leave Your Post. The sweet succulence of most fruits turns golden brown and delicious on the grill, but left too long in place, golden brown can turn to black and bitter. Purviance recommends watching the fruit carefully and turning occasionally. To check the color and doneness, slide a thin spatula gently under the fruit and slightly lift.

Your sweet tooth will never be the same.

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How To Cook With Fresh Herbs

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Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes in many different ways, according to which herbs you add. Fresh herbs are great in breads, stews, soups or vegetables. Every time you add a different herb you have completely changed the taste.

If you are a beginner start slowly, add just a little at a time adjusting as you go along until you have it just right. You will see in most instances that an individual herb is associated with a particular food item. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or cream cheese. Of course, none of them are limited to these items, but you will see them paired most often with that particular food. Use your imagination and experiment, experiment, experiment!

You can make herb vinegars for salad dressings, marinades, or soups. Herb oils are very useful in cooking whenever a recipe calls for it.

Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious.

Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them, puts them an ice cube tray, covers them with water and then freezes them. When she needs them for soup, stews or sauces she just drops a cube in.

My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but be careful, mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from "creeping" all through your garden.

I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb. Lay out a piece of saran wrap, place the butter in the middle roll the saran wrap up to form a "log" out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the "log". (Hints for "log" butter: potatoes, bread, steaks, noodles or any kind of sauce).

A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination, be creative.

I learned a trick a long time ago using basil, lemon and avocados to create and instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in a half of an avocado and a large teaspoon of lemon juice, mix until smooth. Wash your face, pat it dry and gently rub the avocado mixture on. Leave it on as long as you like, then use warm water to it wash off.

These are just a few ways you can use fresh herbs from your garden. I am sure you will come up with many more. Happy cooking

Did you find this article useful? For more useful tips and hints, points to ponder and keep in mind, techniques, and insights pertaining to guides on cuisines, culinary styles, recipes and more , do please browse for more information at our websites.

www.cookery.infozabout.com

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Fresh Caught Fish Cooking Preparation

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To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage. Not to mention preserving the fish with pleasing odor. There are ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out the tips below:

1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising. It should be washed immediately by hosing or bucket rinsing in order to remove the slime and possible bacteria that cause spoilage. Never use water from close proximity marinas, municipal or industrial discharges. To make sure, always use potable water instead.

2) Simply chill the fish to prevent deterioration in less than an hour. With a little advance planning, proper icing can be accomplished with the use of some relatively cheap equipment. Fish should be stored in coolers and should be well chilled. It should be 3? deep, thus, covering a pound of fish with pound of ice. Use chlorinated water per quart of water for the final rinsing.

3) Clean the fish as soon as possible. Their tissues are sterile but not their scales, which contains many types of bacteria. When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria. Gutting the fish does not have to be necessarily long. It is wise to cut the belly, as it leaves no blood or viscera in the body. Make sure not to soak cleaned fish fillets in a prolonged freshwater as this could reduce the meat texture and flavor.

4) The eating quality and nutritional value of fish can be maintained up to 5 days if properly cleaned. Washing of the hands before touching the fish is also important. No matter what fish and the cooking technique used, one golden rule is to be followed always. Whether it is whole or not, cook exactly 10 minutes for every inch measured. 15 minutes should be allotted to fish enclosed in foil or sauce baked. Double the time for frozen fish.

Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat. That should be an additional 5 minutes for fresh fish and 10 for frozen. In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature. Do not thaw a fish that's frozen before cooking as it may make it mushy and dry.

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Cooking With Honey The Healthy Sweetener

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If you want to be able to cook sweets without the negative health effects of refined sugar, honey is an excellent option. Among other reasons, honey is metabolized more slowly by your body, meaning that you are less likely to get a sugar "high" after eating something made with honey.

Honey can be challenging to cook with, though, for several reasons. So many people don't cook with it because they don't know how. But once you know how to use honey in your favorite kitchen creations, it's not hard at all to use.

The first challenge that honey presents is that it burns more easily that normal sugar. This problem is usually eliminated by doing your cooking or baking at a slightly lower heat.

The main hurdle to cooking with honey is that it is a liquid. Replacing sugar with honey will ruin some recipes if you don't make an allowance for the extra liquid that the honey adds.

Most muffins, simple quick breads, yeast breads, etc you can make the substitution without any adjustment. Cakes, cookies and some other recipes you should decrease the amount of liquid in the recipe to account for the honey.

Honey is also very easy to use in pies. Since they are already somewhat liquid, you can replace the sugar with honey. If the pie filling seems too runny, just add a little extra thickener before you pour it in your pie shell.

The flavor of honey can sometimes be an issue, but not usually. If you are making a recipe that you don't want the flavor to be noticeable, there are several things you can try. First of all, get the mildest flavored honey you can. Usually that will be a very pale clover honey. (The paler the honey, the sweeter and milder the flavor, in general.)

If necessary, you can use part honey, and part some other sweetener, such as apple juice concentrate, agave nectar, stevia, or even sugar if you have to.

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Choose Vegetarian Recipes

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Whether you are a seasoned chef or someone who has never put together an edible meal, consider expanding your knowledge of cooking by adding vegetarian recipes. Chefs of great restaurants and moms of hungry families will enjoy having more meals to cook, and the customers and children who eat the food will be happy as well.

Exploring vegetarian recipes is great simply to spice up the kitchen with something new. No cook likes to get bored by preparing the same meals over and over. It is always fun to try new ingredients or methods of making the foods you love and it can be just as fun to experiment with vegetarian recipes you have never tried before.

Great vegetarian recipes can be found in many locations. Search online, in cookbooks, or at local health food stores for ideas. If you have friends that have been cooking great dishes try swapping vegetarian recipes with them. Sometimes restaurants will even share vegetarian recipes with their customers for little or no charge.

Stopping into a local health food store is a great way to obtain all of the ingredients and spices you will need to begin cooking vegetarian recipes to perfection. Workers at these stores are often knowledgable resources that you can utilize and learn from.

Incorporating vegetarian recipes into any diet will bring variety and give healthy eating options. Many studies suggest that switching at least some of your weekly diet to vegetarian recipes can be benefical to your health. Let your tastebuds enjoy new things that are good for your body. Vegetarian recipes will often include many of the vitamins, minerals, and sources of nutrition that every body needs. Instead of meat, vegetarian recipes are filled with healthy protein substitutes so that you do not miss out on things you need.

Take a look at your health and at the foods you've been eating. Including a few vegetarian recipes into your diet can quickly improve how you feel and can be part of an overall health plan that will improve your life. Since few things are as important as leading a healthy life, take your time in researching new ways to eat better. Vegetarian recipes are just one of many things that you can consider. And contrary to popular belief, vegetarian recipes are full of the taste and enjoyment of many other foods you eat. The biggest difference is that they are much better for you.

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Olive Oil An Ancient Gift For Health

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Scientists are always looking to plants to find medicinal and therapeutic secrets. Discoveries of natural compounds within the olive tree and olives, provide promising health and medical benefits. Organic olive oil has significant health related properties that have spanned centuries and cultures in the Mediterranean.

The Mediterranean olive dates back 6000 years and was native to Iran, Syria and Palestine (Asia Minor). From there it spread to the Mediterranean basin. It is one of the earliest known cultivated trees. According to the Bible, an olive leaf was that which a dove brought back to Noah, as an indication the great flood waters were abating.

The olive tree thrives best in a sunny position and climate. A rocky subsoil suits it well. The trunk is knotty, hard, and gnarled, the bark smooth and ash colored. Olive wood is valuable for its durability and is crafted into many items such as gourmet cooking utensils. The olive tree experiences slow growth, but it lives very long. It is reported that the olive trees on Mount of Olives in Jerusalem, are over 2000 years old. It is commonly believed the Bible passage of "the fruit thereof shall be for meat, and the leaf thereof for medicine," refers to the olive tree. Olive leaves are silver grey-green, and possesses the health qualities of "olive leaf extract" which is pressed from them. Extracted from olive leaves is a bitter substance named oleuropein. In the 1960's researchers reported that oleuropein lowered blood pressure in animals, this caused immediate medicinal interest in the olive leaf. There are new studies that indicate olive leaf extract may be a natural preventative against the common cold and flu.

The olive is believed to be a source of wealth for the Minoan Kingdom. Egyptians tombs dating back as far as 2000 BC have been proved to contain olives. The Greeks spread the usage of olives to the Romans who, in turn, spread it across their vast empire. The use of olive oil has been advocated by many religions and cultures. The early Greek Kings were anointed with olive oil. It was also used to anoint winning Olympic athletes. Across many cultures, olive oil is recognized for healthy benefits for both the inner and outward body.

Some research indicates extra-virgin olive oil is the most digestible of the edible fats. Olive oil also it helps to assimilate vitamins A, D and K in the human body. Benefits of consuming olive oil include slowing down the aging process and helps liver, bile, and intestinal functions. Olive oil is valued for its culinary attributes and organoleptic virtues, these being: flavor, bouquet or aroma, and color. Various grades of olive oil are derived from the time of pressing. Earlier pressings are regarded as better quality. Cold pressed olive oil is a pressing process requiring no heat or chemicals, which destroy vital nutrients. This olive oil is generally the best to use for cooking and healthy cuisine.

Olive oil has been extensively used in cooking and forms an integral part of the basic Mediterranean diet. It is a healthier substitute to butter. Strong and pungent flavored olive oils are great for frying fish or other items having a strong flavor. Extra virgin olive oil goes well with salads. A late harvest mission variety olive oil, which is mellow, can be used for baking cakes. Gourmet olive oil is a healthier and tastier substitute to other fatty cooking oils. The health benefits of cold pressed olive oil already have federal agency approval. The U.S. Food and Drug Administration authorized marketing ads that say organic olive oil helps reduce the risk of coronary disease and disorders.

Given below is a simple recipe for olive oil bread dipping sauce.

Bread Dipping Sauce

Servings : 2 - 4

Preparation time : 10 minutes

Ingredients:

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Grilling Tips For The Dog Days Of Summer

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Grilling is going to the dogs. According to the Hearth, Patio & Barbecue Association, 81 percent of Americans own a grill and average grill usage is up to 26 times per year. And, with three-quarters of dog owners saying they consider their dog like a member of the family, more and more owners are including their four-legged friends in the barbecue fun.

According to grilling guru Kent Whitaker, author of Smoke in the Mountains Cookbook: The Art of Appalachian Barbecue, "Grilling is a family affair and today our dogs are like part of the family. My dog Moses is my grilling assistant who keeps it fun and entertaining, while we all enjoy the real meat aromas on the grill."

Whitaker, a past winner of the Emeril Live Food Network Barbecue Contest, and Moses have teamed up with ALPO brand dog food to teach dog lovers how to include their four-legged friends in the backyard barbecue fun. They are offering grilling demonstrations and the following tips at ALPO "Beefstro" events throughout the country.

Great Smells Mean

Great Flavor

Use marinades, rubs, sauces and different woods to add extra flavor to your barbecue favorites. While you're manning the grill, have another family member keep your dog entertained with the savory smells from his favorite dog treat. Hold the treat in front of his nose and ask him to perform a simple trick, such as sit or stay for a food reward.

Relax With Fun and Games

While the food is cooking, play fun games the whole family can enjoy, including tag, hide 'n go seek and fetch. Make sure you have balls, flying discs and chew toys to help your dog work up a healthy appetite.

Include A Place Setting

Create a theme for your barbecue and make sure all of the decorations and table settings match. And, when it's time to sit down and enjoy the feast, don't forget to set a place setting for your four-legged family member. Put a placemat and bowl on the ground by your table and serve your dog a hearty, healthy meal of ALPO Chop House Originals brand dog food with the real meat taste he craves.

Live A Little

Don't be afraid to experiment and try new things at your next family barbecue. Try new sauces, appetizing dips, breads and side dishes such as Tex-Mex Tater Salad and Fire Baked Beans. And, to give your dog even more excitement at mealtime, feed him different forms and flavors of his favorite food.

Leave the Clean Up for Later

Family affairs such as backyard barbecues are special times to be savored. So take advantage of having the whole family together and leave the dishes for later. Serve a grand finale dessert while sharing favorite family stories and end the festivities by taking an evening stroll with your canine companion.

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