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Check Out These Red-Hot Barbecue Tips

Rick Bonino Food Editor

Memorial Day marks the official beginning of barbecue season (as if you haven’t already started by now), and there are plenty of places you can go for grilling advice. Among the options:

The Weber Grill-Line (800-474-5568, weekdays from 6 a.m. to 4 p.m. PST) not only offers answers to barbecuing questions, but a free booklet - “More Backyard Barbecue Basics, Volume II” - and an hour-long video (for $5.99 shipping and handling), “Great Chefs Grill Out Seattle,” featuring creative recipes and tips on technique from Monique Barbeau of Fuller’s, Kaspar Donier of Kaspar’s, Tom Douglas of the Dahlia Lounge and Thierry Rautureau of Rover’s.

A pair of free brochures, “Grilled Beef” and “Marinate and Grill Beef Recipes,” are available through the Washington State Beef Commission. Send a stamped, self-addressed envelope to: Beef Steak Recipes, 2200 6th Avenue, Suite 105, Seattle, WA 98121.

If ribs are your thing, the National Pork Producers Council has a free brochure with an array of rib recipes and cooking tips. Send a stamped, self-addressed, business-sized envelope to: Rib Revelations, NPPC, P.O. Box 10383, Des Moines, IA 50306.

For a complete guide to grilling turkey, send your name and address to: Grill-O-Rama, National Turkey Federation, 1225 New York Avenue, NW, Suite 400, Washington, DC 20005.

Starting Monday and continuing through June 9, Internet types can get grilling information and recipes from the Kingsford charcoal folks by visiting the Ketchum Kitchen Website, www.recipe.com.

Sunbeam’s “Hot Off the Grill” catalog includes everything from a plastic play barbecue for the kids to a grilltop wok. For a free copy, call (800) 621-6929.

Barbe-clueless

Last year, the more than 73,000 callers to the Weber Grill-Line asked about everything from preventing flare-ups to testing for doneness to how to cook emu.

Still, the most common question remained: “How do I light the fire?”

With an emu, emu here

If you happen to have a great recipe for emu (a smaller relative of the ostrich, in case you were wondering) - or you’re just in an experimental mood - you might want to enter the cookoff at the Northwest Regional Emu Convention on June 13 at the Red Lion Inn in the Spokane Valley.

Each contestant will receive a pound of emu meat to do with what they will, with a $100 prize going to the winner. Registration deadline is June 7; call Rene Comeaux at 624-4311 daytime, or evenings at 838-6056.

, DataTimes MEMO: We’re always looking for fresh food news. Write to: The Fresh Sheet, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call 459-5446; fax 459-5098.

We’re always looking for fresh food news. Write to: The Fresh Sheet, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call 459-5446; fax 459-5098.