** Grilling Tips ** From Haverhill Beef

Arranging Charcoals For Grilling . . . .

QUESTION: Can you tell me how to arrange my charcoals if I am using a charcoal grill?

ANSWER: As we have discussed in past newsletters, there are 2 methods of cooking when using your grill. Depending the type of grilling you want to do, You can arrange the charcoals as described below:

			Direct Method: Arrange coals by using long-handled tongs to spread them evenly in a single layer. Extend them about 1 inch beyond area of the food.
			Indirect Method: Using a disposable foil drip pan that is large enough to cover the surface below the food, place the drip pan in the center of the firebox. Use long-handled tongs to arrange the coals around the pan.

Handy Grilling Utensils . . . .

Having the correct grilling utensils will make your "grilling experience" easier and more fun.

Here are a few to consider:

			Long-handled tongs, basting brushes, and spatulas are helpful for tending foods while cooking.
			Heavy-duty oven mitts also can be helpful.
			Grill baskets can be used to cook tender foods such as fish, vegetables, and even burgers.
			Grill woks are great so you can stir-fry on your grill.
			Grill pizza trays can be used if you like grilled pizzas.

RAMJAM CHICKEN

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Makes 6 to 8 servings

Ingredients:
8 skinless, boneless chicken breast halves - cut into strips
1/4 cup soy sauce
3 tablespoons dry white wine
2 tablespoons lemon juice
2 tablespoons vegetable oil
3/4 teaspoon dried Italian-style seasoning
1 teaspoon grated fresh ginger root
1 clove garlic, crushed
1/4 teaspoon onion powder
1 pinch ground black pepper

Directions:
1. In a large, resealable plastic bag, combine the soy sauce, wine, lemon juice, oil, Italian-style seasoning, ginger, garlic, onion powder and ground black pepper. Place chicken in the bag. Seal, and let marinate in the refrigerator for at least 3 hours, or overnight.

2. Preheat an outdoor grill for medium-high heat, and lightly oil grate.

3. Thread the chicken onto skewers, and set aside. Pour marinade into a small saucepan, and bring to a boil over high heat.

4. Cook chicken on the prepared grill for approximately 5 minutes per side, basting with the sauce several times. Chicken is done when no longer pink and juices run clear.

GRILLED VEAL KABOBS

Prep Time: 15 Minutes
Marinating Time: 30 minutes to 2 hours
Cook Time: 5 Minutes
Ready in: 50 Minutes to 2 Hours and 20 Minutes
Makes 4 servings

Ingredients:
2 1/2 lbs. veal cutlets (about 1/4 inch thick)
Marinade:
1/2 cup dry white wine
2 teaspoons dark sesame oil
2 cloves garlic, crushed
2 tablespoons thinly sliced green onion
1/4 teaspoon salt
1 teaspoon grated fresh ginger

Directions:
1. In small bowl, combine marinade ingredients; mix well.

2. Stack veal cutlets; cut crosswise into 1-inch wide strips. Place veal and marinade in plastic bag, turning to coat.
Close bag securely and marinate in refrigerator 30 minutes to 2 hours, turning occasionally.

3. Preheat grill to medium heat.

4. Soak 10 to 12 bamboo skewers in water 10 minutes; drain.

5. Remove veal from marinade; discard marinade.

6. Thread an equal amount of veal, weaving back and forth, onto each skewer. Do not crowd.

7. Place kabobs on grid and grill uncovered, 4 to 5 minutes for medium doneness, turning once.

MAPLE GLAZED PORK BABY BACK RIBS

Prep Time: 10 Minutes
Cook Time: 1 Hour 35 Minutes
Ready In: 3 Hours 45 Minutes
Makes 4 servings

Ingredients:
3 pounds pork baby back ribs
3/4 cup maple syrup
2 tablespoons packed brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon mustard powder

Directions:
1. Place ribs in a large pot, and cover with water. Simmer covered for about 1 hour. Drain when meat is tender, and place in a shallow dish.

2. In a small saucepan, combine maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt and mustard powder. Bring to a boil. Pour over ribs, and marinate in the refrigerator for about 2 hours.

3. Prepare grill for cooking with indirect heat. Remove ribs from glaze. In a small saucepan, bring marinade to a boil, and cook for several minutes.

4. Transfer ribs to grill. Cook over medium heat for about 20 minutes, or until tender and glazed; baste with marinating liquid, and turn occasionally.

SUMMER GRILL BONELESS PORK CHOPS

Prep Time: 10 Minutes
Cook Time: about 16 Minutes
Ready in: about 26 Minutes WITHOUT marinating time
Makes 4 servings

Ingredients:
4 pork boneless chops cut about 1 1/2 inches thick
2 cups dry red wine
4 bay leaves
2 tablespoons fresh minced rosemary
2 teaspoons sugar
1 1/2 teaspoons thyme
1 1/2 teaspoons ground coriander
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
salt to taste
pepper to taste
olive oil

Directions:
1. In a resealable plastic bag, make the marinade mixture by combining the red wine, bay leaves, rosemary, thyme, coriander, nutmeg, and cloves.

2. Place in the plastic bag each pork and marinate about 8 hours in the refrigerator, turning occasionally.

3. Pre-heat grill to medium heat.

4. Remove each pork chop from the plastic bag; drain and pat dry. NOTE: Discard marinade.

5. Season each pork chop with with salt and pepper and lightly brush with the olive oil.

6. Grill the each pork chop for 6 to 8 minutes on each side.

7. Remove from grill and serve.

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.