Handy Grilling Utensils . . . .

Having the correct grilling utensils will make your "grilling experience" easier and more fun.

Here are a few to consider:

			Long-handled tongs, basting brushes, and spatulas are helpful for tending foods while cooking.
			Heavy-duty oven mitts also can be helpful.
			Grill baskets can be used to cook tender foods such as fish, vegetables, and even burgers.
			Grill woks are great so you can stir-fry on your grill.
			Grill pizza trays can be used if you like grilled pizzas.

Arranging Charcoals For Grilling . . . .

QUESTION: Can you tell me how to arrange my charcoals if I am using a charcoal grill?

ANSWER: As we have discussed in past newsletters, there are 2 methods of cooking when using your grill. Depending the type of grilling you want to do, You can arrange the charcoals as described below:

Direct Method: Arrange coals by using long-handled tongs to spread them evenly in a single layer. Extend them about 1 inch beyond area of the food.

Indirect Method: Using a disposable foil drip pan that is large enough to cover the surface below the food, place the drip pan in the center of the firebox. Use long-handled tongs to arrange the coals around the pan.

Grilling Fish . . . .

QUESTION: How thick should my fish filets be for grilling?

ANSWER: Ask your fish market to have the fillets cut from 1 to 1 1/2 inches thick. Anything thinner will dry out too quickly.

Hood Open Or Closed . . . .

QUESTION: Should I grill with the hood opened or closed?

ANSWER: This is a matter of personal preference. Cooking with the hood closed is recommended if you enjoy cooking at maximum "searing" temperatures. Flare-up will occur more often with this method. Cooking slower with the lid up will produce less flare-ups and tenderize your food. Note: When using the rotisserie, the hood should be closed except when basting.

Hood Open Or Closed . . . .

QUESTION: Should I grill with the hood opened or closed?

ANSWER: This is a matter of personal preference. Cooking with the hood closed is recommended if you enjoy cooking at maximum "searing" temperatures. Flare-up will occur more often with this method. Cooking slower with the lid up will produce less flare-ups and tenderize your food. Note: When using the rotisserie, the hood should be closed except when basting.

Preventing Meats From Sticking on Grill . . . .

QUESTION: How Do I Prevent Meats From Sticking On My Grill?

ANSWER:
1. To prevent food from sticking to the grid, preheat the cooking surface with the hood down for 15 minutes. Place the meat product on the grid and allow it to remain there for at least half of the suggested grilling time.

2. It is unnecessary to keep flipping meat products allow them to sear and seal in their juices, then halfway through the cooking period, with a spatula, flip the meat product onto its other side. When grilling chicken, always place the meat side on the grill first.

3. A light coating of oil applied to any of the meat products prior to grilling will also help. The use of a commercial spray cooking product is also helpful. THIS SPRAY SHOULD ONLY BE USED PRIOR TO LIGHTING YOUR GRILL BUT NEVER DURING THE COOKING PERIOD.
NOTE: Use of spray cooking product can leave a black stain on areas of your grill grids.

Grilling Vegetables . . . .

QUESTION: Do you have any suggestions for grilling vegetables?

ANSWER: Vegetables are terrific tasting on the grill and are "oh-so" easy to prepare. Your vegetables will get the same smoky flavor meats, poultry, and seafood do and are easy accompaniments. Here are some basic grilling tips to grill them to perfection:

- If you use skewers, don't crowd the vegetables; leave 1/4-inch spaces between pieces to ensure even cooking.

- Use separate skewers for quick-cooking vegetables that require lesser cooking times.

- Cut the vegetables into uniform sizes and shapes so they'll cook evenly.

- Use a grill basket to avoid dropping half of the veggies onto the lava rocks or briquettes. Or cover the grill rack with foil. Cut slits in the foil so vegetables grill rather than stew.

Post-Heating . . . .

QUESTION: What is post-heating?

ANSWER: In order to assist in cleaning your grill grids and to completely vaporize remaining juices, a post-heating of at least 15 minutes is recommended with the burners on high.

STUFFED GRILLED PORK CHOPS

Prep Time: 10 Minutes
Cook Time: 16 to 20 Minutes
Ready In: 26 to 30 Minutes
Makes 4 servings

Ingredients:
4 extra-thick rib pork chops, about 1 inch to 1 1/4 inches thick
3/4 cup dry breadcrumbs
large pinch dry rosemary, crumbled fine
large pinch dry marjoram, crumbled fine
1 Tbsp. melted butter
1/2 cup sweet onion, minced
1 small clove garlic, minced
1/2 tsp. salt

Directions:
1. Make pockets in the chops by slitting from the edge of the eye to the bone with a sharp knife.

2. Combine the breadcrumbs, butter, garlic, onion, rosemary, marjoram and salt, and stuff the mixture into the pockets. Use a small skewer if necessary to hold the edges closed.

3. Preheat grill to medium-high heat.

4. Grill the pork chops for 8 to 10 minutes per side, turning several times, until the fat is crisp and the meat nicely browned..

RAMJAM CHICKEN

Prep Time: 20 Minutes
Cook Time: 10 minutes
Ready in: 20 Minutes
Makes 8 servings

Ingredients:
1/4 cup soy sauce
3 tablespoons dry white wine
2 tablespoons lemon juice
2 tablespoons vegetable oil
3/4 teaspoon dried Italian-style seasoning
1 teaspoon grated fresh ginger root
1 clove garlic, crushed
1/4 teaspoon onion powder
1 pinch ground black pepper
8 skinless, boneless chicken breast halves - cut into strips

Directions:
1. In a large, resealable plastic bag, combine the soy sauce, wine, lemon juice, oil, Italian-style seasoning, ginger, garlic, onion powder and ground black pepper. Place chicken in the bag. Seal, and let marinate in the refrigerator for at least 3 hours, or overnight.

2. Preheat an outdoor grill for medium-high heat, and lightly oil grate.

3. Thread the chicken onto skewers, and set aside. Pour marinade into a small saucepan, and bring to a boil over high heat.

4. Cook chicken on the prepared grill for approximately 5 minutes per side, basting with the sauce several times. Chicken is done when no longer pink and juices run clear.

GRILLED VEAL CUTLETS

Prep Time: 15 Minutes
Cook Time: 6 and 8 Minutes
Ready in: 125 Minutes
Makes 3 to 4 servings

Ingredients:
1 pound veal, cut 1/8 to 1/4 inch thick
1/4 cup prepared balsamic vinaigrette dressing
2 tablespoons chopped fresh chives
1 medium green bell pepper, cut into 1-inch pieces
Salt and pepper

Directions:
1. Soak eight 6-inch bamboo skewers in water 10 minutes; drain.

2. Meanwhile pound veal cutlets to 1/8-inch thickness, if necessary.

3. In small bowl, combine dressing and chives. Brush one side of each cutlet with dressing mixture. Starting at short end, roll up each cutlet; cut crosswise into 1-1/4-inch wide pieces.

4. Alternately thread 2 to 3 veal and bell pepper pieces onto skewers. Do not crowd pieces.

5. Preheat grill to medium heat.

6. Place veal skewers on grill grid and grill, uncovered, 6 to 8 minutes or until veal is cooked through, turning once.

7. Season with salt and pepper, as desired.

THREE-PEPPER BEEF KABOBS

Prep Time: 10 Minutes
Cook Time: about 8 to 11 Minutes
Ready In: about 21 Minutes
Makes about 4 servings

Ingredients:
1 1/2 pounds boneless beef sirloin steak, cut 1 inch thick
2 tablespoons vegetable oil
1 tablespoons each fresh lemon juice and water
2 teaspoons Dijon-style mustard
1 teaspoon honey 1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 medium green, red or yellow bell pepper, cut into 1-inch pieces
8 large mushrooms

Directions:
1. Pre-heat grill to medium heat.

2. Cut beef steak into 1-inch pieces. Whisk together oil, lemon juice, mustard, honey, oregano and pepper in large bowl: add beef, bell pepper and mushrooms, stirring to coat.

3. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch skewers.

4. Place kabobs on grill with medium heat on gas grill. Grill for 8 to 11 minutes for rare to medium turning occasionally. Season with salt, if desired.

DID YOU KNOW?: Haverhill Beef's meat packages are made from the fresh, high quality meats you would buy from our display cases. Never put up and frozen; always packed when ordered. The meat packages are suitable for freezing.

Haverhill Beef stocks its deli with the finest quality products which are brought in fresh several times a week. All our deli meats and cheeses are cut fresh to order so you get the freshest product with the best flavor.

Having a party, reunion or family gathering?

Try one of Haverhill Beef's deli platters. We have various sizes to fit every occasion. All of our deli platters are made fresh to order for guaranteed satisfaction.