Homemade Baked Beans   

June 26^th Recipe

1-Jar White Beans

2-15 oz. Cans Black Beans

2-Kidney Beans

1-Package pre-cooked Bacon (diced up)

1-Large Onion (diced up)

1 Tbs. Chopped Garlic

1-Red Pepper (chopped fine)

1-Green Pepper (chopped fine)

1 ½ cups Brown Sugar

2 cups Hahn’s Market BBQ Sauce

(Can use any as long as it’s sweet)

½ cup Dijon Mustard

Salt to Taste (would add this after they

have cooked at least 4 hours)

Cook on low heat, 225 degrees, on the grill

in a cast iron Dutch oven for 6 hours.

Enjoy!

Beef Brisket with barbecue sauce  

June 26th 2009

Great at Country Fest!

6-10 lbs         Butcher Trimmed Brisket                        

1/4 cup          Dry Rub

2 cups           BBQ sauce                 

 This is one of the tastiest cuts of beef that you can grill. It takes a little work and time but family and friends will be amazed when served.

    Start off by deciding how you want it flavored. I always use a dry rub on the brisket instead of a wet marinade; this is such a tasty cut that I want the flavor of the beef to really come out. Before you season the meat look at the fat cap; it should be only on one side and about 1/2 inch. This is very important for the cooking of the meat; do not trim it off during the course of cooking, this will melt down and keep the meat moist.  The 1/4 cup of rub should be adjusted by how much salt it contains, pick one that has less then 1/2 salt. Spread it all over the beef and then wrap it up in plastic wrap and place it in the refrigerator overnight.

    You’ll want to cook this using indirect heat and lots of wood chips. For bold BBQ flavor use Hickory or Mesquite.  For a more delicate flavor use Apple or Cherry. Soak the wood chips in water at least two hours and keep some soaking so that you can add it as needed.  Heat up the grill! You want if to be about 225 to 250 degrees. Make sure that you have a good working thermometer before you start. Place the meat on a rack with a pan under it fat side up.

 Close the lid and keep it closed, check it about every hour to make sure the temp is staying in the range you want. For charcoal you will have to add a few pieces at a time to keep up with the temp. This will take about 8 to 10 hours, when it’s close to being done the meat should be a nice golden brown.

    The last half hour baste it with the BBQ sauce of your choice. I recommend any of our own Hahn’s Market BBQ Sauces. Let the meat stand at least 15 minutes before you cut it. Slice it from the narrow end fat side up and at about a 30 degree angle. Slices should be about 1/4 to 1/2 inch thick. Enjoy!!!

Dwell In The Shell” courtesy, “Houndog” eggheadforum.com
4 Huge Lobster Tails
1 bit Peanut Oil
1-2 Ea Limes
Garlic Powder
1 Touch Lawry’s Seasoning Salt
Butter
Minced Garlic
Serves 2

Preparation:
1. Get your shears and cut the clear membrane off the belly of the tail, getting rid of the tiny feet, exposing the meat.

2. Rinse them well, dry them with a paper towel and place them shell side up on a cutting board. Take a heavy knife or cleaver, place it long ways (parallel) in the center of the shell and tap the back of the blade into the shell, cracking it ever so slightly. This is so our tail will lay flat on the grill. Do not take meat out of the shell!

3. Now flip them over, belly side up. Take a bit of oil (I used peanut) and pour a small amount on your fingers, and lightly rub the meat. Don’t use much at all, barely a drizzle.

4. Grab a lime or two and squeeze juice and pulp all over the meat, liberally.

5. Then shake on garlic powder and a touch of Lawry’s seasoning

6. Place covered tails in fridge for an hour or so to marinade while you’re getting your cooker ready.

7. Get a good hot bed of lump going and preheat your cooker to 400 – 450 degrees. As all of you know, when it comes to seafood and a good hot fire, you must move swiftly because every minute counts.

8. Place tails, meat side down on the grill and press them flat. This is why we weakened the shells earlier with the tapping cleaver.

9.  Set your metal cup on the grill also with butter and minced garlic so it will melt and sauté the garlic. Close the lid.

10.  Open the cooker after 5 minutes and with a leather glove, carefully turn tails over onto their shells so meat is facing up towards the sky.

11. Take your cup (grab it with a leather glove please) with the butter and garlic, and spoon sautéed mixture onto the lobster tails. The tails will form a slight cupped shape, which will hold most of the butter in place, but your fire will rage for a minute, and that is great.

12. Close the lid down and slowly begin to close top and bottom drafts so they
can “Dwell in the Shell” for 5 more minutes. Remember – with a good hot fire, 5 minutes per side, that’s it. I don’t recommend holding any conversations with your company while you’re fixin’ this supper. Tell your family and friends that you’ll socialize again after this crucial 10 minutes is over. Once everyone tastes what you’ve agonized and sweated over for 10 minutes, no more explanations will be necessary. Simply, Heaven!!

13. Serve with long grain wild rice, corn on the cob, asparagus, salad, just about anything.

Grilling Grass Fed Beef Steaks

Grill grass fed beef at lower heat
Because of that, grass fed steaks must be grilled at a lower temperature, more slowly then you would steaks from grain fed beef.

If you’re of the grilling school that says you must quick – sear the steaks to seal in the juices, you can still do this, but just don’t sear at such a hot temperature.

No higher than slightly past medium
Set the grill to medium, and your steaks will be seared on the outside, without risking drying them out and toughening them up on the inside. You will still see the dark grill marks that make the presentation of a grilled steak so inviting.

Grilling at the lower temperature, however, you need to know that it will take a little bit longer to get the steaks to the desired doneness, but watch them closely, you don’t want to overcook them.

Low and slow
Some people are of the slow-cook school of grilling and set the grill to medium low. The steaks don’t sear, like they do with a higher temperature, and you must cook them longer, but you have a much better chance of maintaining the tenderness that way.

However, when all is said and done, the slow cooked steaks also have the grill marks, for great presentation, they just aren’t seared.

Either way works for the higher end steaks
We find that either way works, but lower and slower ensures better tenderness and juiciness. However, some people love the taste of charred fat, and the way to accomplish that is with the higher temperature (as I said though, not too high.)

Not all steaks are suited to go straight onto the grill; however, some tougher cuts of steak are better if they’re marinated. The best steaks for grilling just as they are include:

• Filet Mignon
• T-Bone
• New York Strip
• Rib Eye or Rib Steak
• Sirloin

Some steaks are best marinated if they’re grilled The tougher cuts of steak will be better if they are marinated in some kind of acid based marinade. The best steaks for marinating include:

• Round Steak
• Chuck Steak
• Sirloin Tip Steak

Sirloin Steaks (when it’s tough)

Eggs Holland Style

Make eggs on your Holland Grill for a delicious egg and sausage sandwich.

You can make this on any grill, gas or charcoal with a little experimentation.

Additional Images

Directions

Spray a muffin pan with PAM. Crack desired number of eggs in small bowl, pour in milk and season to taste with Hahn’s Robust Rib eye Steak Seasoning. Stir eggs with a fork until blended and pour into muffin pan. Place the muffin pan on the half grid of your Holland Grill and cook for 15-20 minutes or until eggs reach desired doneness. Add cheese to top of eggs and close lid until cheese melts. Use a fork to remove eggs from muffin pan. Serve on a grilled biscuit with sausage or bacon.

Additional Information

Cooking Time: 20 minutes ·  Where To Cook: Half Grid · 

Recipe from Holland Grill online.

We hope to see you…

Friday, June 11th

5am-10am

~Breakfast in the Valley~

Hahn’s Market will be there with lots of cheese curds

to share with you-YUM!

If you’ve been to this event before you know how much fun it is…

Plus you get to enjoy a delicious breakfast!

Stop & say hello to us-we look forward to seeing all of you!

Hahn’s Locally Produced Brats

 Yield- 4 servings

8    Brats Regular or Flavored

8    Fresh Brat Rolls

Place the brats on a medium hot grill, close the cover and cook about 15 min., turning every 2 or 3 minutes. 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:

Hahn’s Market Hot & Sharp Mustard

Hahn’s Market Horseradish Mustard

Hahn’s Market Honey Dijon Mustard

 Enjoy!!!

Come & visit us at the

*Taste of Eau Claire*

Phoenix Park

Sunday, June 7th

We will be sampling Louie’s brats and

serving up root beer floats made with

Viking root beer & Olson’s ice cream!

We’re looking forward to seeing you!