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SMOKINGTECHNIQUES
Smoking gives food a distinctive, delicious flavor. This
surpdsinglyquickandversaUlecookingmethodexpands
the creativechef'smenuwithendlessnewandinnovafive
ways toprepare popularbarbecuedishes.
Preparing to Smoke
All youneed for smokingon yourKenmore Elitegas
grillis a cookingpan and mastingrack. First, linethe
insideof the panwithfoil.The smokingagent,either
purewoodchipsor smokingmix, isspdnkledover the
foil. Dded herbsand spicesmay also be addedto
producedifferentflavors. Placethe cookingpan
directlyover the bumer.The directheatwilleventually
producesmokeand season thefood. Elevateyour
food abovethe cooking panwitha masting rackor
bakingrack.
Tips for Smoking
You canreducethe strengthofthe smokeflavorby
onlysmokingfor half orthree quartersofthe cooking
time, then roastyour food untildone. The heat re-
quiredfor smokingisnormallylowto medium.
Foods naturallyhigh inoilslendthemselves well to
smoking,whiledderfoodsbenefitfrom a marinade.
Red meats, poultry,game, fish and seafoodcan all be
smoked easily inyournew gdll.You can also rubthe
foodwith herbs,spicesorflavoredoils.An enormous
array offoods canbe smoked inyour Kenmore Elite
gas gdlltoproducestunningresultswith verylittle
effort.Here area few suggestions:
• Tuna steaks, marinatedinAsianflavorsofsesame
oil, soysauce and sherry.
• Pork fillets, rubbedwithginger,orange dnd and
brushedwith maple syrup.
• Mussels, brushedwith lemonrindand chilioil.
• Lamb cutlets, madnatadinvirginoliveoil, lemon,
oreganoandblackpepper.The same madnadecan
be usedfor a whole legor rackoflamb.
STIR-FRYING TECHNIQUES
This methodof cooking ispopulararoundthe woddand
can be easilyaccomplishedoutdoorson your Kenmore
Elitegas gdll.It'sa quickand healthfulway of prepar-
inga complete meal usingmeat, poultry or seafoodin
infinitecombinationswithother interestingingredients
likevegetables, dce or noodles.
Preparing to Stir-fry
Although itis possible to stir fryin other dishes, the
wok is your best tool. Its high sides enable the cook to
stir food without spillage. Its construction allows you to
cook quickly at high temperatures, with instant control
of heat which is essential for successful stir frying.
Food preparation
Slice meat and poultry intolongthin stdps and cube
fish fillets. Remove all fat from meat and poultry and
cut large vegetables into even slices or cubes.
Madnatefoods for extraflavorandtenderness. Madnato
ing timeswill vary for red meat, fish and or vadous
cuts. Less tender cuts of meat should be marinated
longer. Remember to always chill madnating food in
the refrigerator prior to cooking.
Stir-fry meats, poultry or fishfirst. Next, add hard
vegetableslike carrots.Then continue with softer
vegetableslikesnowpeasand peppers.To ensureeven
cooking,continuallystirand tossthefood in thewok
usinga woodenspoonor spatula.
Tips for Stir-frying
Placethe wok directlyover a highheaton your grill.Add
only a small amount of food at a time to ensure fast
cooking and also to allowthe wok to reheat between
ingredients.
• Chicken, bonelesschicken pieces--especially
sliced breasts
• Fish, slicedfilletsoffirmfish,assortedseafood
suchas prawns, scallopsand calamad
• Pork, slicedfillets,dicedor mincedpork,sliced
leg steak, slicedchops
• Beef, slicedfillet,db-eye, round,rump, sidoin
• Lamb, slicedfillet,round, loin
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