GUYS AT THE GRILL PRO, AMATEUR CHEFS COOK UP HOLIDAY FUN.Byline: Jesse Hiestand Staff Writer Raul Luna tended a propane grill of chicken breasts, hot dogs and carne asada
Smoke from dozens of barbecue grills, some barely big enough for two burgers, spilled through Lake Balboa as Luna and thousands of others celebrated the unofficial first weekend of summer. Yet the 30-year-old line chef at Spago's in Beverly Hills Beverly Hills, city (1990 pop. 31,971), Los Angeles co., S Calif., completely surrounded by the city of Los Angeles; inc. 1914. The largely residential city is home to many motion-picture and television personalities. ignored the clamor and heat. This was his family's feast, and he was doing it with style. His style. ``There's no right or wrong way to barbecue. Just don't let it burn,'' Luna said. For something so simple - meat over fire - barbecuing lends itself to endless variety, depending on the skill, taste and budget of the grillmaster. In back yards, patios and parks across Southern California Southern California, also colloquially known as SoCal, is the southern portion of the U.S. state of California. Centered on the cities of Los Angeles and San Diego, Southern California is home to nearly 24 million people and is the nation's second most populated region, and the nation, the holiday weekend renewed some of summer's great debates: poultry, red meat or fish, gas or charcoal, slow cooking or the heat of Hades Hades (hā`dēz), in Greek and Roman religion and mythology. 1 The ruler of the underworld: see Pluto. 2 The world of the dead, ruled by Pluto and Persephone, located either underground or in the far west beyond the , delicate spices or gooey See GUI. sauce. Maybe a little of each. For Luna, the secret was a marinade of seasoning salt, lemon, cilantro and chili. Carlos Castro This article is about the Costa Rican footballer. For the Salvadoran novelist, see Carlos Castro (writer). Carlos Castro Mora (born 10 September, 1978) is a Costa Rican football player. of North Hills used a spicy chili sauce to put the kick in his charcoal-fueled carne asada. ``Memorial Day wouldn't be complete without a barbecue,'' said Castro, relishing the shade of a tree at Lake Balboa. ``That's why the family comes here.'' Nearby, George Pareta put his trust in a golden liquid called chimichurra, favored in his native Argentina. A blend of olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. , vinegar, basil, parsley, onions, red peppers and garlic, the sauce is spread liberally on Italian sausages once they come off the grill. With all that taste, no condiments are needed, he said. Just a bread roll. ``We come from a country where people compete on barbecues, so the flavor, tenderness and juice of the meat comes from the guy who cooks it,'' said Pareta, 43, of Reseda. While the sweet smoke can lure unwanted guests to backyard fetes, it has also been been known to send out the wrong signal. Firefighters in Los Angeles Los Angeles (lôs ăn`jələs, lŏs, ăn`jəlēz'), city (1990 pop. 3,485,398), seat of Los Angeles co., S Calif.; inc. 1850. scrambled on a few reports of billowing bil·low n. 1. A large wave or swell of water. 2. A great swell, surge, or undulating mass, as of smoke or sound. v. bil·lowed, bil·low·ing, bil·lows v.intr. 1. smoke Sunday, said city fire spokesman Brian Humphrey. ``It's not uncommon in this era of cell phones that people will be driving along and immediately begin dialing 911 when they see smoke,'' Humphrey said. ``Sometimes we respond as many as 30 firefighters and get there to find out it's a barbecue.'' ``Unfortunately, some of these fires do need attention,'' he added. CAPTION(S): 3 photos Photo: (1) Albert Bravo takes a laid-back approach to his efforts grilling the main course for a family picnic Sunday at Lake Balboa. (2) A luncher chooses from chicken, hot dogs or beef barbecued by professional chef Raul Luna, foreground, at the lake. (3) Alberto Haro of Reseda pays close attention so his marinated skirt steaks won't burn before dinner alfresco. David R. Crane/Staff Photographer |
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