Grilled Prime Rib Roast

Start with Hahn’s Robust Ribeye Rub; this will add delicious flavor to your roast!

Put the ribeye rub all over your roast, covering it well.

Place your roast on a medium temperature grill-indirect heat.

Cook for 40 minutes per pound.

Using a meat thermometer, bring to an internal temperature of:

140 degrees-Rare

150 degrees-Medium

160 degrees-Medium Well

Eat & Enjoy!!!

KABOB’S ON THE GRILL

When you make kabob’s use a good cut of meat.

Beef   (Tenderloin is the best cut to use)

Chicken   (Boneless breast meat or boneless thigh meat)

Pork  (I would use the tenderloin)

Vegetables                                    Fruit

Sweet Onions                               Apples

Colored Peppers                          Pears

Tomatoes                                   Pineapple

Corn                                            Melons

Mushrooms                                 Kiwi

Potatoes                                    mango

Squash                                      Sweet potato

The fruits will taste really good with the chicken or pork.

When you cut the meat and veg. make them large pieces, smaller ones will turn to mush and the flavor will be very dull.  I put about 4 pieces of meat on each and cut them about 1 1/2 to two oz. each. Skewer them with the vegetables and fruit between the meat until the skewer is full.

I would not marinate the kabob’s;  instead I would brush it on and baste them while they are cooking.

Cook over medium heat about 10 minutes a side!

Enjoy!!!

 Pizza Recipe-August 8th

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, if you like it, it will taste good on a pizza. Cook indirect heat but you need to cook it on a high temperature; cook for about 10 minutes or until the cheese is bubbly.

Your whole family will love this!!!

August 8th Recipe

Grilled Pork Loin

Start with a nicely trimmed Lean Pork Loin, you want about 10 oz. of raw loin for each person. Whole loins will weigh about 7-8 lbs and will serve about 12 people. This is one where you might want leftovers, sliced pork sandwiches the next day are so good. You can use dry rubs or a wet marinate; stop into Hahn’s and explore the world of flavor.

If you’re going to marinate it or use a dry rub it should be done overnight. Take the meat out of the refrigerator about a half hour before you cook it.  This will let the meat get a little warmer so it will cook evenly. Cook over medium coals or medium heat (gas), turning as needed, don’t let the grill flare up. Baste with marinate or dry rubs, brush with a little olive oil. Cook to 170 degrees; let it sit about 10 min before slicing.

Enjoy!!!

~Hahn’s Savory Salmon~

*Hahn’s Savory Salmon Seasoning

*Salmon Fillets

This is a delicious meal for those special occasions-or when you are craving the unique flavor of Salmon.

Rub the Hahn’s Savory Salmon Seasoning on both sides of the fillet; place on the  grill.

For rare Salmon cook for 15 min.-Internal Temperature 120 degrees

For med. Salmon cook for 20 min.-Internal Temperature 125 degrees

For well-done Salmon cook for 25 min.-Internal Temperature 130 degrees

Enjoy!!!

WHOLE TURKEY ON THE GRILL

                1      10-12 lb Turkey

          1      Stick butter

     salt & pepper

This is a basic recipe for grilling a whole turkey. Start with a completely thawed turkey. Rinse the whole bird inside and out, pat dry. Melt the butter and coat the inside and outside of the bird, seasoning with salt and pepper. Place on grilling rack using indirect heat, a drip pan must be used during cooking. Place a half-cup of water in the drip pan; you will use the juices for basting the bird. Cook 11 to 15 minutes a pound at about 300 degrees. Yummy!!!

 Beer Chicken

Yield:                 6 servings

 8-10                  Chicken pieces

                         (breast, thighs, legs)

1/3 cup                Butter, melted

1 1/2 cups              Lemon juice

1 can                 Beer

1 teaspoon             Garlic salt

1 teaspoon             Lemon pepper

Combine butter, beer, lemon juice, garlic, and lemon pepper. Pour over chicken and refrigerate 4 to 6 hours.

Barbecue chicken, brushing sauce over pieces as you turn them. Grill about 15 to 20 minutes per side for breast pieces, 11 to 15 minutes for legs and thighs.

Serving Suggestion: Corn on the Cob and a Tossed Salad.

Enjoy!!!

 Beef Brisket with Barbecue Sauce

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 a  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. 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!!!

Hahn’s Stuffed Burgers

2lbs   Good Ground Chuck

4   Fresh Rolls (Kaiser, Yeasty, Wheat, Rye, French)

Ask people what they want on their burgers and you will get so many items your head will swim. I am no different. I want tomato but only beefsteak or plum, no pickles, no ketchup and I want it medium rare. So what I am going to give you is a basic recipe to cook them and the rest is just up to you.

The patties, be GENTLE, don’t pound them out on a counter and smash them down. Form the patties with as little kneading as possible, this is not bread and overworked patties are going to taste like dry solid clumps of beef.

For delicious stuffed burgers, form 2 patties around the same size. What should you stuff in the middle? Depending on your mood-here are some suggestions!  Try Blue Cheese. Or what about Hahn’s Signature Cheese Spread & Hormel pre-cooked Bacon? Or try Mushrooms & Swiss Cheese! You can also buy stuffed burgers already made for you at our Market!

After you stuff your burger-press together & seal the edges. Cooking on The Big Green Egg (600 degrees), cook 2 minutes on 1 side-turn over and cook an additional 2 minutes on the other side.

Then shut off the air vents for 9 minutes.

*This recipe can be altered for other grills!!!

Use a thermometer to cook to your taste. (145-150 med rare) (155-160 med) (170 well done) Place the patties on toasted or untoasted rolls.

Try This On Your Burger-Hahn’s Market Hot & Sharp German Mustard

                                    Yellowstone Cheese-Jacks Perky Pickle Cheese   

                                           Hahn’s Market Vidalia Onion Mustard Relish

Enjoy!!!

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!!!