Let's Talk: "Controlling Flare Ups" . . .

Any time you cook fatty foods over an open flame, you can expect flare ups.

Flare ups are caused by the flash which occurs when the natural juices fall on the hot briquettes. Controlled flare ups give foods their delicious outdoor flavor and appearance. Excessive flare ups may occur when your grill is not level or when cooking fatty foods such as spare ribs and chicken parts, especially if the cooking temperature is set too high. These flare ups should be controlled or your food will burn, although it will not burn nearly as much as you might think even in the direct flame.

WARNING: Do not spray or pour any liquid onto the briquettes to control flare ups.

To help control flare ups, always try to use leaner cuts of meats and or trimming excess fat from the meats to be grilled. Also, your grill should be level. If flare ups do occur, use the low control setting and relocate the meat on the cooking grid until the flare ups have subsided. Most of grills today are equipped with two main burners, one left and one right. In order to avoid grease buildup on grills equipped with two main burners, alternate the side of the grill you cook on. If you cooked on the left burner the last time you used your grill, cook on the right side the next time. However, both burners must be operating to give you the best cooking results.

Preparing Ribs On The Grill . . .

QUESTION: Do you have any grilling tips to prepare ribs on the grill?

ANSWER: Whether you'll be preparing beef or pork ribs, we suggest you follow the few steps below to make a "great rib" that everyone will enjoy:

1. Always keep in mind that "low and slow" is definitely the way to grill ribs. The best method to prevent burning and to maximize flavor of the grilled ribs, is to grill the ribs using the Indirect Heat method.

~~ FOR GAS GRILLS: Use the lowest heat setting possible.

~~ FOR CHARCOAL GRILLS (kettle style or regular: Use somewhat less charcoal than specified for your size grill.

2. To have the ribs achieve their maximum tenderness, before you even season the meat, prepare the ribs as follows:

~~ Remove the thin, paper-like membrane on the back of the ribs.

~~ Pull back a corner with the tip of a knife and then slowly peel the membrane off with your fingers.

3. Before you grill, try a dry rub of salt, pepper, paprika, and a pinch of cayenne or other spices. Rub it on both sides of the ribs, put them in a resealable plastic bag, and let them rest in the refrigerator for a couple hours. Grill as described above in #1 or by following your rib recipe.

4. BIGGEST MISTAKE MADE: Pre-cooking the ribs. . . . . Do not pre-cook ribs! Pre-cooking ribs by par-boiling or baking robs the ribs of flavor.

5. Because most barbecue sauces and glazes contain sugar - which will burns easily, the ribs should be brushed with the barbeque sauce or glaze only during the last 10 to 20 minutes of cooking time.

Helpful Hints: "Rotissing" . . . .

1. When using the rotisserie, the hood must be closed except when basting.

2. IMPORTANT: Always light the grill with the hood in the full open position.

3. It is important to evenly balance the meat on the spit rod. This can be difficult especially with a turkey. Proper balancing will lead to more even cooking and prolong the life of the rotisserie motor.

4. Pliers may be used to tighten thumb screws on meat forks when larger cuts of meat are being rotissed.

5. Use twine to secure the meat on the spit rod, especially fowl or other cuts of meat that require tying.

6. Baked potatoes, corn and other vegetables may be placed on grill's top cooking shelf during the rotissing period. Also, while grilling on a using rotisserie grill, you can use the top cooking shelf to keep food warm during the cooking period.

7. The rotisserie motor must be stored indoors when not in use. Do not leave it mounted on the grill

GRILLED BLADE STEAK WITH SALSA SAUCE

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready in: 30 Minutes
Makes 4 servings

Ingredients:
4 blade steaks cut 1 inch thick
Brushing Sauce:
1/2 cup prepared chunky salsa
1/4 cup ketchup
1 teaspoon rosemary
1 teaspoon thyme
3 tablespoons packed brown sugar
1 tablespoon Dijon-style mustard

Directions:
1. Pre-heat grill to medium heat.

2. In a small bowl, combine the salsa, ketchup, rosemary, thyme, brown sugar and Dijon-style mustard. Reserve 1/2 cup.

3. Place each blade steak on the pre-heated grill grids and grill, uncovered, 18 to 22 minutes for medium rare to medium doneness, turning occasionally. Brush both sides with remaining sauce during last 5 minutes. Serve with reserved sauce.

GRILLED SESAME BONELESS CHICKEN BREASTS

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready in: about 4 Hours and 20 Minutes WITH marinating time
Makes 4 servings

Ingredients:
4 boneless chicken breasts
2 tablespoons sesame seeds
1 tablespoons sugar
1/2 cup soy sauce
1 teaspoon ground ginger
1/4 cup water
2 cloves minced garlic
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 olive oil
1/8 teaspoon ground red pepper
1/4 cup chopped sweet onion

Directions:
1. In a mixing bowl, whisk together the sesame seeds, sugar, soy sauce, ground ginger, water, garlic, rosemary, thyme, oil, red pepper and sweet onion. Add the mixture to a resealable plastic bag.

2. Add the boneless chicken breasts, seal the bag after removing all excess air and place in the refrigerator for at least 4 hours. (8 to 12 Hours is best,)

3. Pre-heat grill to medium heat.

4. Remove the chicken breasts and reserve the marinate for basting.

5. Grill boneless chicken breasts, turning occasionally and basting, for 20 minutes or until meat thermometer inserted in center registers 170°F. Note: Do not baste during the last 5 minutes of grilling. Discard any remaining marinade.

STEAK WITH PARMESAN-GRILLED VEGETABLES

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Makes 4 servings

Ingredients:
2 well-trimmed beef T Bone or Porterhouse steaks, cut 1 inch thick (approx. 2 pounds)
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 medium red or yellow bell peppers, each cut lengthwise into quarters
1 large red onion, cut crosswise into 1/2-inch slices

Salt Seasoning:
1 tablespoon crushed garlic
2 teaspoons dried basil leaves
1 teaspoon pepper

Directions:
1. In small bowl, combine seasoning ingredients; mix well. Remove 4 teaspoons seasoning: press into both sides of beef steaks. Add cheese, oil and vinegar to remaining seasoning, mixing well: set aside.

2. Place steaks in center of grid over medium heat: arrange vegetables around steaks.

3. Grill steaks, uncovered, 14 to 16 minutes for medium rare to medium doneness, turning occasionally.

Grill peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning both once. Brush vegetables with reserved cheese mixture during last 10 minutes of grilling.

4. Season steaks with salt, as desired. Trim fat from steaks; remove bones. Carve steaks crosswise into thick slices; serve with vegetables.

GRILLED TANGY KIDNEY LAMB CHOPS

Prep Time: 20 Minutes
Marinating Time: about 2 Hours
Cook Time: 10 minutes
Ready in: 30 Minutes (excluding marinating time)
Makes 4 servings

Ingredients:
4 kidney lamb chops
1/2 cup red wine vinegar
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
1 teaspoon black pepper
1/4 cup white wine
2 tablespoons lemon juice
2 cloves garlic, peeled and minced
1/2 cup olive oil
1/4 cup minced onion

Directions:
1. In a large, nonreactive container, blend the olive oil, red wine vinegar, white wine, lemon juice, garlic, and onion. Season with tarragon, parsley, and pepper.

2. Place lamb chops in the mixture. Cover, and marinate in the refrigerator for about 2 hours.

3. Lightly oil grill grids.

4. Preheat grill to high heat.

5. Remove kidney lamb chops from the container and place on the grill grids. Discard any remain marinade.

6. Grill kidney lamb chops on the grids 5 minutes per side, to an internal temperature of 145 degrees F (63 degrees C).

DID YOU KNOW?: Haverhill Beef's meat packages are made from the fresh, high quality meats you would buy from our display cases. Never put up and frozen; always packed when ordered. The meat packages are suitable for freezing.

Haverhill Beef stocks its deli with the finest quality products which are brought in fresh several times a week. All our deli meats and cheeses are cut fresh to order so you get the freshest product with the best flavor.

Having a party, reunion or family gathering?

Try one of Haverhill Beef's deli platters. We have various sizes to fit every occasion. All of our deli platters are made fresh to order for guaranteed satisfaction.