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base. This feature allows a minimum of watching while cooking.
The lid makes it possible to grill outdoors all year round, if the chef can stand the winter cold! One note about covered grills: Food cooks much quicker (also more evenly^ with the cover on, so cooking times will need adjustment for those used to uncovered grilling. Most grills have instruction books with suggested cooking times, or for roasts a meat thermometer may be used.
Smoking meats at home can be enjoyed with covered grills. Meat is often seared in a skillet over high heat to seal in juices. This can be done on the grill by placing the meat two to three inches above the coals for the first three minutes of cooking. Then raise the rack to four to five inches above the coals.
Thinner chops and steaks need to have the rack closer to the coals. Thicker cuts need to be cooked farther away from the heat to allow more thorough cooking. ,
After selecting the grill that best suits your needs, the next step is to try one of these mouth-watering entrees.
Flank Steak and Mushrooms
1Vi cups red wine
1/2 cup soy sauce
1/4 cup plus 2 tablespooris Worcestershire sauce
1 clove garlic, crushed
1 Vi tablespoons ground ginger -
1/4 teaspoon pepper
1 (1 to 1 Vi pound) flank steak
1 8-ounce package fresh mushrooms, sliced
1 tablespoon butter or margarine, melted
Combine first 6 ingredients in a shallow dish, mixing well. Place steak in dish. Cover and refrigerate 8 to 12 hours, turning steak occ^r sionally.
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