Check out the 2012 F.Y.I. in this week’s issue

I hope you enjoy the 2012 edition of F.Y.I. in this issue of The Rockdale Reporter.

F.Y.I. is our once per year newcomer’s guide. Whether you are already aa resident of Milam County or you are new to the area, F.Y.I. is stuffed full of valuable information.

Be sure to check out Reporter Editor Mike Brow n’s feature story. He gives his own “special” take on the 7 Wonders of the World, only he decided that our Milam County had 7 such Wonders of it’s own.


Here are some great tips for outdoor grilling. After all, ‘tis the season. Enjoy!

Grilling season is in full swing for many. For others, it never ended at all.

Some people equate grilling to an art form and profess to be ultimate grill masters.

Whether you consider grilling to be a full-fledged sporting activity or just have a fancy for foods cooked over an open flame, you can benefit from information regarding dos and don’ts related to preparing and grilling foods.

Do clean out the ash catcher beneath charcoal before lighting to allow proper air circulation from bottom vents.

Don’t start the grill for the first time of the season without doing a thorough safety inspection. If using a gas grill, check for holes or leaks in gas hoses.

Dopreheatgasgrillsfor approximately 10 minutes. Charcoal grills should be heated until the coals are 80 percent gray and ashy.

Don’t place the grill too close to a house, garage or where any items can be ignited, such as by leaf piles or chemicals.

Do keep children and pets away from the grill so that it isn’t bumped into or accidentally knocked over.

Don’t use metal-handled utensils on the grill. They can transfer heat to the palm of your hand. Opt for wooden handles or use a flexible, heat-resistant glove.

Do marinate meats to tenderize them. There is also evidence to support that marinades reduce the production of cancer-causing substances on meats that are grilled from fat in the meat and built-up drippings in the grill.

Don’t press down on burgers or meats while they’re on the grill. This releases juices and could dry out the food. It may also cause flare-ups.

Do trim fat from meat before cooking.

Don’t use a fork to turn over foods on the grill. Use tongs, which will not pierce the food and release the juices.

Do put sweet basting items on the food during the last 10 to 15 minutes of cooking so they don’t char.

Don’t thread foods on wooden skewers and cook without first soaking the skewers in water for 30 minutes. Otherwise the skewers could burn.

Do brush the grill with vegetable oil to prevent food from sticking.

Don’t leave the grill unattended. Food can flare up and burn quickly. Try to prepare as much of your meal in advance so that you can carefully watch the grill.

Do try other meats and foods on the grill such as pork, lamb and fish.

Don’t grill indoors or in an enclosed area devoid of proper ventilation.

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2012-07-19 digital edition

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