Welcome to this issue of Haverhill Beef's Club Marinade Online!

A local tradition since 1952, Haverhill Beef is your full service, old fashion butcher shop and meat market located in the heart of downtown Haverhill.

Our mission statement is simple:

"To provide our customers the finest quality and freshest possible products available. To charge only the fairest price possible with the personal service the customer deserves."

Haverhill Beef Is Now Haverhill's Headquarters For Samuel Adams Beer

Including: Samuel Adams® Octoberfest 6 Pack 12 oz. bottles $7.99 plus deposit

Rogue Shakespeare Stout

Rogue Brewery, Newport, Oregon

Style:

American Stout

Food Pairing:

Beef, Desserts

Tasting Notes:

Ebony in color with a rich creamy head, earthy flavor and a mellow, chocolate finish.

Awards:

2007 Celebration of Suds — Best Stout 2006 World Beer Cup — Gold 2006 California Brewers Fest — 1st

TURKEY PREPARATION

Turkey Basics: Safe Cooking

A food thermometer should be used to ensure a safe minimum internal temperature of 165 °F has been reached to destroy bacteria and prevent foodborne illness.

Many variables can affect the roasting time of a whole turkey:

A partially frozen turkey requires longer cooking. A stuffed turkey takes longer to cook. The oven may heat food unevenly. Temperature of the oven may be inaccurate. Dark roasting pans cook faster than shiny metals. The depth and size of the pan can reduce heat circulation to all areas of the turkey. The use of a foil tent for the entire time can slow cooking. Use of the roasting pan's lid speeds cooking. An oven cooking bag can accelerate cooking time. The rack position can have an affect on even cooking and heat circulation. A turkey or its pan may be too large for the oven, thus blocking heat circulation.

ROASTING INSTRUCTIONS

1. Set the oven temperature no lower than 325 °F. Preheating is not necessary. 2. Be sure the turkey is completely thawed. Times are based on fresh or thawed birds at a refrigerator temperature of 40 °F or below. 3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep. Optional steps:

Tuck wing tips back under shoulders of bird (called "akimbo"). Add one-half cup water to the bottom of the pan. In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1 1/2 hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown color.

4. For optimum safety, cook stuffing in a casserole. If stuffing your turkey, mix ingredients just before stuffing it; stuff loosely. Additional time is required for the turkey and stuffing to reach a safe minimum internal temperature (see chart). 5. For safety and doneness, the internal temperature should be checked with a food thermometer. The temperature of the turkey and the center of the stuffing must reach a safe minimum internal temperature of 165 °F. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast. 6. Let the bird stand 20 minutes before removing stuffing and carving.

APPROXIMATE COOKING TIMES (325 °F oven temperature) UNSTUFFED (time in hours)

4 to 6 lb breast …..... 1 1/2 to 2 1/4 6 to 8 lb breast …..… 2 1/4 to 3 1/4 8 to 12 lbs ………..… 2 3/4 to 3 12 to 14 lbs ………… 3 to 3 3/4 14 to 18 lbs ………… 3 3/4 to 4 1/4 18 to 20 lbs ………… 4 1/4 to 4 1/2 20 to 24 lbs ………… 4 1/2 to 5

STUFFED (time in hours)

8 to 12 lbs …..… 3 to 3 1/2 12 to 14 lbs …… 3 1/2 to 4 14 to 18 lbs …… 4 to 4 1/4 18 to 20 lbs …… 4 1/4 to 4 3/4 20 to 24 lbs …… 4 3/4 to 5 1/4

GRILLED GARLIC AND HONEY PORK CHOPS II

Prep Time: 5 Minutes
Cook Time: about 15 Minutes
Ready in: about 2 Hours and 20 Minutes WITH marinating time
Makes 6

Ingredients:
6 center cut boneless pork chops
3.4 cup lemon juice
2 Tbsp. cracked black pepper
1 Tbsp. ground oregano
1 Tbsp. paprika
2 tsp. celery salt
1/2 tsp. ground cayenne pepper
2 tablespoons finely chopped parsley

Directions:
1. Slash fatty edge of each chop in about three places without cutting into the meat (This will prevent the meat from curling during cooking.)

2. In a plastic, resealable bag, place the pork chops; then add the lemon juice, cracked black pepper, oregano, paprika, celery salt and parsley. Seal the bag and marinate for 2 hours in the refrigerator.

3. Pre-heat the grill to medium heat.

4. Remove each pork chop from the marinade. NOTE: Discard marinade.

5. Then place each pork chop on the grill grid; close the cover and grill for about 7 to 8 minutes per side or until internal pork temperature reaches 160 degrees F.

STUFFED GRILLED PORK CHOPS

Prep Time: 10 Minutes
Cook Time: 16 to 20 Minutes
Ready in: 26 to 30 Minutes
Makes 4 servings

Ingredients:
4 thick boneless pork chops
3/4 cup dry breadcrumbs
large pinch dry rosemary, crumbled fine
large pinch dry marjoram, crumbled fine
1 Tbsp. melted butter
1/2 cup sweet onion, minced
1 small clove garlic, minced
1/2 tsp. salt

Directions:
1. Make pockets in the chops by slitting from the edge of the eye to the bone with a sharp knife.

2. Combine the breadcrumbs, butter, garlic, onion, rosemary, marjoram and salt, and stuff the mixture into the pockets. Use a small skewer if necessary to hold the edges closed.

3. Preheat grill to medium-high heat.

4. Grill the pork chops for 8 to 10 minutes per side, turning several times, until the fat is crisp and the meat nicely browned.

GRILLED PORK ROAST

Prep Time: 5 Minutes
Marinating Time: 8 Hours
Cook Time: 45 minutes to 85 Minutes
Standing Time: 10 Minutes
Ready In: 9 Hours to 9 Hours and 40 Minutes
Makes 6 servings

Ingredients:
2-3 pound boneless pork loin roast
1 cup brown sugar
1/4 teaspoon pepper
1/8 teaspoon garlic powder
3/4 cup teriyaki sauce
1/2 teaspoon ground cloves
3/4 cup dry red wine
3/4 cup chili sauce

Directions:
1. Place boneless pork loin roast in large self-sealing bag; add brown sugar, teriyaki sauce, wine, chili sauce, cloves, pepper and garlic powder. Seal bag and agitate gently to mix marinade thoroughly.

2. Refrigerate 8 hours, or overnight, turning occasionally.

3. Prepare a medium-hot banked fire in covered grill.

4. Remove boneless pork loin roast from marinade; reserving marinade in small bowl for basting. Grill boneless pork loin roast over indirect heat for 45 minutes to 85 Minutes, until internal temperature reads 150-155 degrees F. Brush frequently with reserved marinade during the last 15-20 minutes of grilling.

5. Let boneless pork loin roast stand 10 minutes before slicing to serve.

GRILLED ORANGE PORK CHOPS

Prep Time: 5 Minutes
Cook Time: about 8 Minutes
Ready In: about 13 Minutes EXCLUDING marinating time.
Makes 4 servings

Ingredients:
4 boneless pork chops cut about 3/4 of an inch thick
4 slices of fresh orange
Marinade:
1/4 cup crushed oranges
4 tablespoons orange juice
2 tablespoons orange marmalade
1/2 teaspoon fresh chopped thyme
1 teaspoon minced cloves garlic
1/4 teaspoon seasoned salt

Directions:
1. In a mixing bowl, combine thoroughly the crushed oranges, orange juice, orange marmalade, seasoned salt, garlic and thyme until well blended. Set aside.

2. Place the boneless pork chops in a resealable plastic bag and add marinade; mix together; seal bag and refrigerate for one hour.

3. Pre-heat grill to medium heat.

4. Remove the pork chops from the bag; discard any remaining marinade; and place the pork chops on the grill grids and cook, uncovered for about 4 minutes per side.

5. Remove the pork chops from the grill and serve hot; topped with a fresh orange slice.