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. Click HERE for ALL MEAT packages! The meat packages are suitable for freezing.

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

Barbecue and Food Safety* . . .

Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So whether the snow is blowing or the sun is shining brightly, it's important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely.

From the Store: Home First
When shopping, buy cold food like meat and poultry last, right before checkout. Separate raw meat and poultry from other food in your shopping cart. To guard against cross-contamination — which can happen when raw meat or poultry juices drip on other food — put packages of raw meat and poultry into plastic bags.

Plan to drive directly home from the grocery store. You may want to take a cooler with ice for perishables. Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour when the temperature is above 90 °F.

At home, place meat and poultry in the refrigerator immediately. Freeze poultry and ground meat that won't be used in 1 or 2 days; freeze other meat within 4 to 5 days.

Thaw Safely
Completely thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can microwave defrost if the food will be placed immediately on the grill.

Marinating
A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. Marinate food in the refrigerator, not on the counter. Poultry and cubed meat or stew meat can be marinated up to 2 days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

Transporting
When carrying food to another location, keep it cold to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40 °F or below. Pack food right from the refrigerator into the cooler immediately before leaving home.

Keep Cold Food Cold
Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill.

When using a cooler, keep it out of the direct sun by placing it in the shade or shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishables in a separate cooler.

Keep Everything Clean
Be sure there are plenty of clean utensils and platters. To prevent foodborne illness, don't use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.

If you're eating away from home, find out if there's a source of clean water. If not, bring water for preparation and cleaning. Or pack clean cloths, and wet towelettes for cleaning surfaces and hands.

Precooking
Precooking food partially in the microwave, oven, or stove is a good way of reducing grilling time. Just make sure that the food goes immediately on the preheated grill to complete cooking.

Cook Thoroughly
Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature. Beef, veal, and lamb steaks, roasts and chops can be cooked to 145 °F. Hamburgers made of ground beef should reach 160 °F. All cuts of pork should reach 160 °F. All poultry should reach a minimum of 165 °F.

NEVER partially grill meat or poultry and finish cooking later.

Reheating
When reheating fully cooked meats like hot dogs, grill to 165 °F or until steaming hot.

Keep Hot Food Hot
After cooking meat and poultry on the grill, keep it hot until served — at 140 °F or warmer.

Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in an oven set at approximately 200 °F, in a chafing dish or slow cooker, or on a warming tray.

Serving the Food
When taking food off the grill, use a clean platter. Don't put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.

In hot weather (above 90 °F), food should never sit out for more than 1 hour.

Leftovers
Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours (1 hour if temperatures are above 90 °F).

Safe Smoking
Smoking is cooking food indirectly in the presence of a fire. It can be done in a covered grill if a pan of water is placed beneath the meat on the grill; and meats can be smoked in a "smoker," which is an outdoor cooker especially designed for smoking foods. Smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat. The temperature in the smoker should be maintained at 250 to 300 °F for safety.

Use a food thermometer to be sure the food has reached a safe internal temperature.

Pit Roasting
Pit roasting is cooking meat in a large, level hole dug in the earth. A hardwood fire is built in the pit, requiring wood equal to about 2½ times the volume of the pit. The hardwood is allowed to burn until the wood reduces and the pit is half filled with burning coals. This can require 4 to 6 hours burning time.

Cooking may require 10 to 12 hours or more and is difficult to estimate. A food thermometer must be used to determine the meat's safety and doneness. There are many variables such as outdoor temperature, the size and thickness of the meat, and how fast the coals are cooking.

Does Grilling Pose a Cancer Risk?
Some studies suggest there may be a cancer risk related to eating food cooked by high-heat cooking techniques as grilling, frying, and broiling. Based on present research findings, eating moderate amounts of grilled meats like fish, meat, and poultry cooked — without charring — to a safe temperature does not pose a problem.

To prevent charring, remove visible fat that can cause a flare-up. Precook meat in the microwave immediately before placing it on the grill to release some of the juices that can drop on coals. Cook food in the center of the grill and move coals to the side to prevent fat and juices from dripping on them. Cut charred portions off the meat.

GRILLED SEASONED BONELESS CHICKEN BREASTS

Prep Time: 5 Minutes
Cook Time: about 15 Minutes
Ready In: about 20 Minutes
Makes about 4 servings

Ingredients:
2 lbs. boneless skinless chicken breasts
Basting mixture:
1/4 teaspoon salt
dash ground pepper
1/4 cup lemon juice
2 tablespoons olive or vegetable oil
1 tablespoon Dijon mustard
2 cloves garlic, finely chopped
1 tablespoon thyme
1 tablespoon chopped fresh rosemary
1 tablespoon parsley

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

2. In a mixing bowl, whisk together all ingredients (except chicken breast).

3. Place the chicken on the grill-grid and cook - turning occasionally and basting with mixture for 15 minutes or until meat thermometer inserted in center registers 170°F. Note: Do not baste during the last 5 minutes of grilling.

GRILLED PORK STEAKS

Prep Time: 10 Minutes
Cook Time: 13 to 16 Minutes
Makes 4 servings

Ingredients:
4 pork steaks, 4" to 6" in diameter, just under 1/2" thick to serve four
1 1/2 Tbsp. flour
1 tsp. salt
1/2 tsp. freshly-ground white pepper
1/2 ripe sweet red pepper, grated very fine
1/2 to 1 Tbsp. water pinch of cayenne pepper
2 tsp. caraway seeds

Directions:
Wipe the steaks well with a dry cloth. Trim all but a tiny thread of fat from the edges, and score the edges in several places to prevent the meat from curling. Combine flour, salt, white pepper and red pepper in the water to make a thin paste. Dip the steaks in the paste, place on grill over high
heat and cook 1 minute per side to set the coating, then reduce heat and cook 12 to 15 minutes, turning often. Brush with remaining coating liquid just before turning. In a twist of aluminum foil at the end of the grill, heat the cayenne and caraway seeds while the steaks cook. Remove the steaks
to serving plates, sprinkle with the seasoned caraway seeds and serve.

GRILLED TEXAS-STYLE BEEF BURGERS

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

Ingredients:
1 lb. ground beef
2 to 4 cloves garlic, minced
5 to 6 shakes Worcestershire sauce
1/2 tsp. Cajun seasoning
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup hot or hearty barbecue sauce
4 hamburger buns, split, toasted

Directions:
1. Preheat grill to medium heat.

2. In medium bowl, combine all ingredients mixing lightly but thoroughly.

3. Shape into 4 patties.

4. Place patties on grid over medium ash-covered coals. Grill uncovered 14-16 minutes or until centers are no longer pink, and internal temperature reaches 160°F, turning once.

5. Place on bottom half of each bun and top with burger. Close sandwiches and serve.

GRILLED PORK TENDERLOIN KABOBS
WITH HONEY GLAZE

Prep Time: 15 Minutes
Cook Time: 10 to 15 Minutes
Ready in: 25 to 30 Minutes
Makes 4 servings

Ingredients:
2 lbs pork tenderloin, cut into 24 one-inch cubes
1/2 cup bourbon
1/2 cup honey
1/2 cup mustard
1 teaspoon dried tarragon
3-4 sweet potatoes, cut into 24 one-inch cubes
4 medium ripe unpeeled peaches, pitted and quartered
8 yellow onion, each cut into 4 two-inch pieces
olive oil

Directions:
1. Preheat grill to medium heat.

2. Mix together bourbon, honey, mustard and tarragon in a bowl; stir will and set aside.

3. Steam or boil sweet potatoes until crisp-tender.

4. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, and 4 onion pieces alternately onto each of eight 10-inch skewers.

5. Brush kabobs with honey mixture.

6. Lightly oil grill.

7. Grill kabobs for 5 minutes on each side or until thoroughly heated, basting occasionally.

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.