June 20th Recipe-Steaks on the Grill

Steaks On The Grill

Meat and Fire, it’s all kind of Caveman. I really don’t rub two sticks together anymore with Bic lighters being so cool and fast, but it’s still basically the same. Start a fire and get the coals or lava rocks hot. Yahoo! We’re having steak on the grill tonight!!!

Which Steak is best for the grill? Most people have their favorite but don’t worry if you don’t cause it’s really alot of fun and good times searching for the one you will call your favorite. No matter what steak you chose, here are the basic rules.

Always have a hot grill, gas or coals.

The steaks should be close to room temperature.

The seasoning of the steaks is completely up to you and your taste buds, be sure to pick up our information sheet on Rub, Sauces, and Marinates. We will be here to answer all your questions. Just remember, a choice cut of Beef and a little salt and pepper is already a fine tasting meal, and everything you add should only make it better.

As you place the steaks on the grill, imagine a clock face laying flat on your grill. Point the steak at the 2:00 position and close the cover for one minute. Then turn the steak over still facing the 2:00 position and close and let it set for one more minute. Now do this one more time on each side but point the steak at the 10:00 position, this will put the grill marks on that define a true grilled steak. This next step is really important, use an instant read meat thermometer (125-130 degrees is rare) (145-150 is medium) (165-170 is well done)

New York Strip

This might just be the most famous steak, if it weren’t called by so many different names, Top Loin Steak, Delmonico steak and Strip Steak; it comes from the top of the short loin primal. This is tender, flavorful and one of the most versatile steaks. The perfect size for the grill is at least 1 1/2 inches thick.

Ribeye Steak (Brian’s Personal Favorite!!!)

This steak never disappoints, it’s always tender and flavorful. About 1 1/2 inches thick is just right for this baby. The Rib-Eye is cut from the roast that sits at the top of the rib primal. As a roast it is known as a standing rib roast or, more commonly, Prime Rib. The Rib-Eye is a boneless cut. When the bone is attached it is called a Rib Steak.

Tenderloin Steak

This steak is cut from the beef tenderloin, part of the short loin primal. It is greatly desired for being the most tender cut of beef. The extreme tenderness of these steaks and the flavor make them one of the most popular steaks to grill. Should be 2 1/2 to 3 inches thick.

Porterhouse

The King of Steaks. If you have seen a grilled Porterhouse about 1 thick on a platter you had to be impressed, a combination of two steaks, a New York Strip and Tenderloin Steak takes the backyard BBQ and puts it on the level of, well gosh, “royalty”. With a salad, bread and a fine glass of wine you will know that no one is eating any better then you had on this night.

T-Bone

Like the Porterhouse this steak is the same combination, full New York Strip but a much smaller portion of the tenderloin. A true steak fanatic will tell you it’s not a steak if it’s boneless. They truly believe the meat is sweeter next to the bone and the bone is really a flavor booster. I cannot say they are wrong for one of my favorites is beef ribs but that another backyard BBQ.

There are so many more cuts of steaks as well as all the roasts and ribs; this is the summer of flavor and it’s just beginning!!!

Our Famous Meats & Recipes Debbie on 29 May 2008

June 27th Recipe-Baby Back Ribs

Hahn’s Baby Back Ribs

Yield 4 servings

2 Baby Back Rib Racks

1/4 cup Hahn’s Beef Rub

1 cup Hahn’s Smokey Rib Sauce

Dust all surfaces of ribs with rub. Prepare medium-hot coals in covered grill, banking coals when hot.

Grill ribs over indirect heat 1 1/2 to 2 hours, turning and basting with BBQ sauce every 15 minutes.

Enjoy!!!

Recipes Debbie on 29 May 2008

May 30th Recipe

Hahn’s Locally Produced Brats

Yield- 4 servings

8 Brats Regular or Flavored

8 Fresh Brat Rolls

Place brats on a medium hot grill, close cover and cook about 15 min., turning every 2 or 3 min. If the fire flares up just move the brats away from the flames and close the lid. Place the brats in the fresh rolls.

Great toppings for any brat:

Sautéd peppers (red, green, yellow) and onions, red onion is really good.

Sauerkraut

Fresh tomato slices

Use your imagination!!!

Enjoy!!!

Our Famous Meats & Recipes Debbie on 29 May 2008

June 13th Recipe-Hahn’s Marinated Chicken Breasts

Yield: 4 servings

4 Hahn’s Marinated Chicken breasts halves-Any Flavor

Prepare grill-placing coals to one side, heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Grill chicken for 7 minutes; turn. Continue grilling until fork tender, 6-8 minutes.

Serve over rice or with a light pasta salad.

Past Events Debbie on 22 May 2008