I may not know everything there is to know about grilling, but I think this is a darn good start!

Tips every backyard pit boss can’t do without.

* 1st things 1st:  Always clean your grill grate thoroughly with a wire brush.

*NEVER use alcohol or gasoline to start your fire.

*To use the right amount of charcoal, layer the bottom of the grill with briquettes & then stack in a pyramid.  Before lighting, make sure & open the vents at the bottom.

*When coals are up to heat, spread them out evenly & replace the grill grate.

*With tongs, run a paper towel dabbed in vegetable oil over the grate so your food won’t stick.

Aluminum Foil. . . The Grillers Sidekick.   

It Cleans, It Smokes,  It even makes a great T.V. Antenna.

Turn your grill into a BBQ Smoker

* Soak a handful of woodchips (I like hickory or apple) in water for an hour.  Remove the chips and pile them up in a sheet of heavy duty foil.  Fold the foil over, crimp the edges.  Poke 3 or 4 holes in the top only.  When grill is up to heat, place the packet directly on the coals & you’re ready to roll.

 Spend time grilling, not cleaning.

Great cleaning tips using. . .foil!  If you don’t have a wire brush, crumble a sheet of foil into a ball & run it over the grate.  Or, when you’re done grilling, place a sheet of foil over the grate while it’s still hot.  Any odds and ends left behind will burn right up.

 Serve it up right

 Meat keeps cooking when you take it off the grill, so remove when it’s 5 degrees below desired temp.

After you take it off of the grill and before carving & serving , let grilled steaks stand for 2-3 minutes, the juices in the center will work through all of the meat.  

Flavor up that BBQ – 3 Easy Ways

1. Hit the Sauce.  Try Hahn’s BBQ Sauces.  Many flavors to choose from like;  Apple Cinnamon, Orange, Honey Habenaro or Vidalia Onion to name a few.

2. Marinade.  Give your food extra flavor, compliments of Hahn’s.

Place meat or poultry in a large, resealable plastic bag & add marinade.  Refrigerate for 2 hours before grilling. (Check out our delicious marinades!)       *GRILLERS RULE*  Never reuse a marinade that soaked raw meat, poultry, or fish without boiling it first.  Same goes for any sauce that was basted on raw meat while cooking.

3. Make mine a Brine.  To add flavor to Chicken & pork, make a brine.  In a large resealable plastic bag, dissolve 1/4 cup salt & 1/2 cup sugar in 1 quart cold water.  Add meat & refrigerate for 1-2 hours before grilling.

Join Lee Beverage Distributor at Hahn’s Market on Friday,  March 21st from 4-6:30pm.  

Shake your thirst for knowledge & quench your desire for a fine hand crafted ale when you try Colorado’s

 most distinctive handcrafted ales.

 

It’s that time of year when many families with children find that their baskets and refrigerators runneth over with hard-boiled eggs. What to do with them all?  This recipe uses mustard powder rather than prepared mustard follow the recipe instructions, and you’ll have a nice, mild, creamy, eggy experience. Also, try using a pastry blender to chop your eggs…you won’t believe you actually used to chop them all by hand!

Easy Egg Salad

4 hard-boiled eggs, peeled
1/4 – 1/2 C. mayonnaise
1 – 2 t. Coleman’s mustard powder
salt and freshly ground pepper, to taste

Directions:

1. Place whole eggs in a bowl and, using a pastry blender, mash eggs until they are finely chopped.
2. Add 1/4 C. mayo and 1 t. mustard powder then stir to blend. Taste and then adjust amounts of mayo and mustard powder to suit your own taste.
3. Season well with salt and pepper.
4. Serve on your choice of bread.

Yield: enough for two sandwiches