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Show Notes for July 4, 2009
To celebrate Independence Day, On The House presented its “Best Of” the radio show! This special broadcast included highlights from our weekly broadcasts - the best tips, handy tricks, and professional advice you can’t get anywhere else. Some of the best moments featured deck preparation, gardening recommendations, and summer grilling tips from Chef Jamie. Read on to get your week going and have a happy & safe holiday from everyone at On The House.
Vince in Ashland, Oregon had a question concerning his outdoor deck. He wanted some advice on how to properly prep his deck. He power washed his deck to clean it, but his redwood deck ended up having different colors all over it. Morris advised Vince to scrub the deck with soap & water and a bristle broom, then rinse the deck off but don’t let it dry. Follow this by flooding the deck with water and take oxalic acid crystals and sprinkle all over the wet deck as if you were feeding chickens, until the deck is completely covered with the crystals. Scrub the crystals in with the bristle broom, you may need to add a light spray of water to keep the deck moist, but not a lot as you may rinse away the crystals. Scrub, scrub, scrub for five to ten minutes, then pressure wash. If this does not work, then its time to sand the deck. James added that it’s always better to stain your deck with multiple thin coats as opposed to one heavy coat.
Joe in Jefferson City, Missouri had a question about pruning lilacs. His lilacs were growing quite tall and Joe was afraid that they would grow into a tree. Rebecca advised never prune a lilac more than 1/3 each year, if you want it to be half the size you’ll have to do that over a couple of years. The time to prune back lilacs is now, right after it blooms. If you wait until the end of July or August, you’ll be cutting off buds. When cutting, do not use a hedge trimmer, you’ll want to use a pruner. But do prune each year, as lilacs will grow better and bloom more for you. And always take out the suckers, no matter the size.
CHEF JAMIE’S SUMMER GRILLING TIPS
The Fire:
The grill should always be Hot, Hot, Hot so that the flavor seal is created and so that the terrific crust that holds in all of the flavor and juices forms on the food.
A great way to test the heat of your flame, whether your cooking with gas or coals is this heat test…
If you can only keep your hand there for:
6-7 seconds – the coals are low
5-6 seconds – the coals are medium
3-4 seconds – the coals are medium hot
1-2 seconds – the coals are hot…Please remove your hand quickly!
The Food:
Just about everything tastes delicious on the grill. New trends for grilling include grilled salads…Grilled Caesar, iceberg with blue cheese is a great combo also, grilled slaw…Hearty bold flavors are always in, dried chili rubs are hot right now too!
Grilled Desserts are hot too…I like to make a dessert of grilled pound cake with flambéed fruit all over the hot coals, the pound cake caramelizes and the natural sugar in the fruit comes out, creating delectable flavor. As for grilling your everyday chicken and meat…
2 GREAT METHODS FOR TESTING DONENESS:
The Peak and Cheat Method: We all know that one! Don’t Do It!
The Fist Test: Hold your hand in a fist and touch the fatty part between your first finger and your thumb. Soft is rare, firm is well done and medium
is somewhere in between. By the 1000th chicken thigh you master it!
Marinating Hints:
Add some excitement to your barbecue! Marinades, Rubs and Mops have two main jobs; to tenderize tough cuts of meat or to flavor almost any cut. Here's a short guide so that you can decide if you're a marinade supporter,
a rub advocate or a mop defender…
*Putting it on the Grill:
So now you get to the point of putting the meat on the grill….
Great grill marks, the professional criss-cross pattern comes from marking the meat first them finishing the cooking…and the trick is to lay the meat down on the grill with a point of the meat at 11 o'clock, then turning that point to face 1 o'clock. Most seasoned BBQ chefs rely on indirect cooking for the perfect piece of meat…So, if your pieces of meat are thick, grill on both sides to create grill lines, then move the meat to the other side of the grill (the medium-heat area) where they get indirect heat, to allow the inside to cook without drying out!
• Great Backyard Giveaway - Enter today for your chance to win $15,000 worth of prizes!
• Rebecca Cole’s Website - updated information on Rebecca Cole Design.
• Chef Jamie Gwen’s website - updated information on Rebecca Cole Design.
• Grip-Tite Super Socket Sets - the sockets with bite! They grab damaged and rusted bolts with ease!
• Serious Windows - Learn more about Serious Windows.
• PowerCost Monitor - The PowerCost Monitor provides real-time information on energy consumption and cost.
• Eagle Shield - Radient barrier insulation, reduce your monthly utility bills by up to 40%.
• W∙H∙Y Trap from RESCUE! - captures 21 species of wasps, hornets and yellowjackets. RESCUE! Makes pest control smarter.
• Level Best² - Measure, Level and Square all at the same time!
• On The House Green Tip of the Week - Presented by Serious Materials, learn ways to become more energy efficient.
• Digging, Decorating, & Design Tip of the Week - Rebecca Cole’s weekly series.
• Recall of the Week - Composite Decks Recalled by Louisiana-Pacific; Decks Can Deteriorate and Break, Posing Fall Hazard.
If you need any more information about today's program, please contact us
or post on our new Home Improvement Forum and we'll try to help you
find what you need. Thanks for listening to On The House with the Carey Brothers!
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