Save these dates!!!

We are having a Summer Sizzling

~2 Day Sale~

Wednesday, August 5th

Thursday, August 6th

Check the Eau Claire Leader Telegram

on Monday, August 3rd, for more

details on this “hot” sale!!!

Simple Grilled Lamb Chops

SUBMITTED BY: Noor  PHOTO BY: Christina 

“This very tasty and easy marinade for lamb chops can also be used for steaks.”

INGREDIENTS

• 1/4 cup distilled white vinegar
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 tablespoon minced garlic
• 1 onion, thinly sliced
• 2 tablespoons olive oil
• 2 pounds lamb chops

DIRECTIONS

1.        Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.

2.       Preheat an outdoor grill for medium-high heat.

3.       Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.

How to Grill Sweet Potatoes

By Remy Logan, eHow Editor

Rate:

(32 Ratings)

Grilling is a national pastime in the United States that brings together family and friends over a good meal. There are many foods and recipes for the grill including sweet potatoes that can be prepared easily and served.

Difficulty: Moderately Easy

Instructions

Things You’ll Need:

• Aluminum foil

Pick Your Potatoes

1.                 Step 1

Select your sweet potatoes and clean them. You will do this by choosing the potatoes that are firm to the touch and have a relatively smooth exterior surface. Clean them by gently rubbing the sweet potato skin while rinsing them off.

2.                 Step 2

Poke the potato with a fork. A few stabs to allow ventilation if you are grilling the potato whole should relieve some of the pressure when cooking (so it won’t explode) and also allow it to warm in the center more evenly.

3.                 Step 3

Wrap the sweet potato in aluminum foil or chop it into slices (if you are not cooking it whole). Be sure to press the foil as flush as possible to the potato’s surface. When chopping the sweet potato into slices be sure not to cut them too small if you intend to place them directly on the grill (so they won’t fall through the grate).

4.                 Step 4

Grease the grill lightly and place the slices of sweet potato on directly (if chopped) or place the wrapped potato on the grill. Allow the potato slices to stay in one spot after placing it on the grill directly for perfect grill marks, flipping only once.

5.                 Step 5

Cook the sweet potatoes for at least 45 minutes if whole and for five 5 to 10 minutes if in slices. Grill marks will form on the slices when they are ready to be flipped, be careful not to drop them between the grill when flipping.

6.                 Step 6

Check to see if the sweet potato is done by poking one with a fork, toothpick or knife. The utensil used will pass with minimum resistance into the sweet potato when it is finished cooking. Bend a small amount of the foil back in order to avoid small pieces of foil from breaking off into the potato when checking it whole.

7.                 Step 7

Let the foil, or slices, cool before serving or opening the foil. Remove the sweet potatoes from the aluminum foil if grilling it whole and serve.

Backyard Championship Ribs
Submitted by Dr. BBQ
From “Dr. BBQ’s Big-Time Barbecue Cookbook”
by Ray Lampe and published by St. Martin

Ingredients:
3 slabs of St. Louis-style ribs or baby back ribs, cut in half, membrane off* and ribs
 washed
1 cup of your favorite commercial or homemade dry BBQ rub (we carry a large selection of our own Hahn’s Market Private Label)
1 cup honey
1-1/2 cups apple juice
2 cups honey BBQ Sauce

• Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side. Allow standing at room temperature for 30 minutes before grilling.
• Set the EGG® up for indirect cooking with a plate setter at 325°F. Using a handful of hickory and cherry chips will help caramelize the ribs.
• Cook for one-and-a-half hours, using a rib rack if you need it to have sufficient space for three slabs of ribs. Remove ribs to a flat pan or cookie sheet and brush them all on both sides with honey.
• Put the ribs in an aluminum foil pan with about one-inch of apple juice in the bottom, standing them on end in the pan if necessary to get them to fit. Cover with foil and continue cooking for about one hour, replenishing the apple juice if needed to maintain liquid in the pan. Test the ribs by inserting a toothpick to determine whether they are tender.
• At this point, you could cool them down, wrap each slab separately and refrigerate them for a day or two. They can then be transported to a tailgate party or reheated for entertaining at home.

When ready to serve them, transfer the cooked ribs to a medium hot grill. Brush with Honey BBQ Sauce; heat a few minutes, flipping them to heat both sides. Cut into pieces and serve.

* Removing the membrane: Carefully slide an implement, such as a fish skinner (available in the sporting goods department), the tip of a butter knife or the tip of a meat thermometer between the membrane and a bone near the end of the rack of ribs. Rock the implement back and forth gently to loosen the membrane until you have enough space to slide your finger under it. Using a paper towel, pull up the membrane and slowly peel the membrane off.

Enjoy!

Grilled Pizza

Start with a good quality crust, some are ready to go and I recommend them; it makes it so easy!!!

Spread a layer of pizza sauce on the bottom and then top with your favorite toppings, the sky is the limit on these. You can’t go wrong it you like it, it will taste good on a pizza. Cook indirect heat at a medium temperature; cook for about 15 minutes or until the cheese is bubbly.

Some examples:

Thai Pizza

Pizza crust

Pesto      Olive Oil

Granny Smith Apples

Gorgonzola cheese, or Feta

Mozzarella

            Put olive oil on the pizza crust; next spread the pesto on the crust. Slice the granny smith apple into slices and put on the crust. Cover with the Gorgonzola or feta cheese and a small amount of mozzarella. Cook until the cheese is melted.

Chicken Pizza

Pizza crust                 Alfredo Sauce           Cooked Chicken

Spinach                      Artichoke                    Olive oil

            Put the alfredo sauce on the crust. Cut the chicken in bite size pieces; place on the sauce. Spread the artichokes on the pizza and cover with fresh spinach. Drizzle a small amount of olive oil over the pizza and cook. Cook approximately 15 minutes. A new family favorite.

Your whole family will love this!!!

Grilled Turkey Drumsticks

Turkey Drumsticks

Hahn’s Feather and Fowl Poultry seasoning

Thaw turkey drumsticks. Roll back the skin and put the Hahn’s Feather and Fowl Poultry Seasoning on the drumsticks, then roll the skin back down, trapping the seasoning next to the meat. Cook on indirect heat at 350 until internal temperature is 180 degrees. This will take approximately 1 hour, depending on the size of the drumsticks.

A Favorite!

Grilled Corn-July 10^th Recipe

    Grilled Corn on the Cob is a popular menu item for barbecues and clambakes, and it’s easy to do. Grilled corn on the cob is not only tasty, but grilling your corn never fails to impress your guests. Grilled Corn is especially delicious when you add herbs and spices to the ear of corn before grilling it. The herbs and spices liven up the flavors and add an interesting spin on basic roasted corn. Plus it’s easy to do!

• If the ears have many layers of husk on them, peel off the first few only, leaving a few layers for protection.
   
• Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks.
   
• While the corn is soaking, preheat the grill to a medium temperature (350 degrees F).
   
• After soaking, remove the corn from the water and shake off any excess water. 
   
• Begin by pulling the husks of the corn back (but do not completely remove them). Remove and discard only the silk.
   
• Brush the kernels with olive oil. NOTE: I’ve tried using butter instead of olive oil, but I think butter is best applied after the corn comes off the grill just before you eat it. Before you re-wrap the corn in the husks, add a little garlic, chopped onion, nutmeg, salt, and black pepper. For an international twist, try using herbs such as basil, cilantro, or oregano.
   
• Then reposition the husks back over the kernels and tie each ear with a piece of loose husk or twine.
   
• Place the prepared ears of corn on a medium heat grill, rotating the corn as needed to keep it from getting charred too much on one side. After a couple of turns, place the cornhusk on an indirect heat (moved to the side of the grill) or on the top shelf of your grill, and close the cover.
   
• Allow the corn to slowly continue cooking for another 15 minutes. You will know it is done when you press a kernel and it shoots out it’s sweet liquid. Don’t overcook the corn or it will become mushy. You know when you’ve gone too far if the corncob flexes easily in your hands.
   
• Remove the corn from the grill. Be careful and wear oven mitts, as the corn will be very hot!
   
• Grasping one end with an oven mitt or dishtowel, peel the husks and silk from the top down (like a banana). They should all come off in one piece. Ashes will get on the corn, but this is ok. If the corn is too hot to handle, do this part in the sink under warm running water.
   
• Once you’ve removed most of the silk, rinse the corn under warm running water to remove any excess ash and silk.
   

Serve with butter and enjoy!