With the 4th of July holiday right around the corner and the grill and barbecue season in full-bloom, Haverhill Beef would like to share these "Cooking Fire Safety" Tips from the U.S. Fire Administration. About the U.S. Fire Administration (USFA) As an entity of the Department of Homeland Security's Federal Emergency Management Agency, the mission of the USFA is to foster a solid foundation in prevention, preparedness, and response by providing national leadership to local fire and emergency services.

Safe Cooking Behaviors*

Use Barbecue Grills Safely

		Position the grill well away from siding, deck railings, and out from under eaves and overhanging branches.
		Place the grill a safe distance from lawn games, play areas, and foot traffic.
		Keep children and pets away from the grill area by declaring a 3-foot "kid-free zone" around the grill.
		Put out several long-handled grilling tools to give the chef plenty of clearance from heat and flames when cooking food.
		Periodically remove grease or fat buildup in trays below grill so it cannot be ignited by a hot grill.
		Use only outdoors! If used indoors, or in any enclosed spaces, such as tents, barbecue grills pose both a fire hazard and the risk of exposing occupants to carbon monoxide.

Charcoal Grills

		Purchase the proper starter fluid and store out of reach of children and away from heat sources.
		Never add charcoal starter fluid when coals or kindling have already been ignited, and never use any flammable or combustible liquid other than charcoal starter fluid to get the fire going.

Propane Grills

		Check the propane cylinder hose for leaks before using it for the first time each year. A light soap and water solution applied to the hose will reveal escaping propane quickly by releasing bubbles.
		If you determined your grill has a gas leak by smell or the soapy bubble test and there is no flame: Turn off the propane tank and grill. If the leak stops, get the grill serviced by a professional before using it again. If the leak does not stop, call the fire department.
		If you smell gas while cooking, immediately get away from the grill and call the fire department. Do not attempt to move the grill.
		All propane cylinders manufactured after April 2002 must have overfill protection devices (OPD). OPDs shut off the flow of propane before capacity is reached, limiting the potential for release of propane gas if the cylinder heats up. OPDs are easily identified by their triangular-shaped hand wheel.
		Use only equipment bearing the mark of an independent testing laboratory. Follow the manufacturers' instructions on how to set up the grill and maintain it.
		Never store propane cylinders in buildings or garages. If you store a gas grill inside during the winter, disconnect the cylinder and leave it outside.

*Source: U.S. Fire Administration 16825 S. Seton Ave., Emmitsburg, MD 21727 (301) 447-1000 Fax: (301) 447-1346 Admissions Fax: (301) 447-1441 http://www.usfa.dhs.gov/citizens/all_citizens/home_fire_prev/cooking.shtm Last Reviewed: November 19, 2007 Picture of man at grill courtesy of http://www.crdamc.amedd.army.mil

Prep Time: 10 Minutes
Cook Time: 1 Hour and 30 Minutes
Ready In: 1 Hour and 40 Minutes
Makes 2-3 servings

Ingredients:
2 lbs. beef ribs
1/4 cup peach preserves
1/2 cup water
juice of 1 lemon
1-1/2 Tbsp. brown sugar
1 Tbsp. vinegar
1/2 tsp. paprika
freshly ground black pepper
2 Tbsp. Worcestershire sauce
2 Tbsp. cornstarch

Directions:
1. Preheat oven to 450°F.

2. Place the beef ribs on a rack in a shallow baking pan and roast in oven for 30 minutes.

3. In a small saucepan, combine all other ingredients, except cornstarch, and cook over medium heat, stirring constantly, until it begins to boil.

4. Mix cornstarch with 2 Tbsp. water and gradually add to mixture until thickened. Set sauce aside.

5. Remove the beef ribs and rack from pan and pour off the fat.

6. Reduce oven heat to 350°F. Return beef ribs to the pan, and pour the sauce over them.

7. Continue to roast uncovered, basting occasionally, until beef ribs are tender, about 1 hour.

GRILLED SEASONED BONELESS CHICKEN BREASTS

Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ready in: 25 Minutes
Makes 4 servings

Ingredients:
2 lbs. boneless skinless chicken breasts
Basting Mixture:
1/3 cup lemon juice
3 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 teaspoon rosemary
1 teaspoon thyme
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground pepper

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

2. In medium bowl, mix together lemon juice, oil, parsley, rosemary, thyme, garlic, salt and pepper until blended well.

3. Grill the chicken breasts, turning occasionally and basting with basting mixture, 20 minutes or until meat thermometer inserted in center registers 170°F. Note: Do not baste during the last 5 minutes of grilling.

GRILLED ROASTED GARLIC CHEDDAR CHEESEBURGERS

Prep Time: 10 Minutes
Cook Time: about 15 Minutes
Ready in: about 25 Minutes
Makes 4 servings

Ingredients:
1 1/2 lbs. lean ground beef
1/2 lb. sliced pepperoni
8 slices of Roasted Garlic Cheddar Cheese
4 thin tomato slices
4 thin slices of sweet onions
4 leaves iceberg lettuce
4 hamburger buns, split, toasted

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

2. Shape beef mixture into four 1/2 inch thick hamburger patties.

3. Place hamburger patties on grid over medium heat. Grill uncovered 14-16 minutes or until centers are no longer pink, turning once. Check with a meat thermometer for an internal temperature of 160°F.

4. Approximately 1 minute before hamburger are done, top of each hamburger with 2 slices of Roasted Garlic Cheddar cheese.

5. When hamburgers are cook, place one slice of tomato, 1 slice of sweet onion and 1 leaf of lettuce on bottom half of each bun and top with a cooked hamburger. Close sandwiches and serve.

GRILLED BONELESS RIB HALF PORK ROAST

Prep Time: 10 Minutes
Cook Time: 40 to 50 Minutes
Ready in: about 1 Hour including resting time
Makes 4 to 6 servings

Ingredients:
2 pound boneless pork rib half roast
3/4 cup chili sauce
1/4 cup cider vinegar
1 teaspoon dry mustard

Directions:
1. Preheat grill to medium heat.

2. In small bowl stir together chili sauce, vinegar and mustard.

3. Grill pork roast over Indirect Heat for 20 minutes.

4. Brush pork roast occasionally with chili sauce mixture, grilling for 20-30 minutes more, until meat thermometer reads 150-155 degrees F.

5. Remove pork roast from grill and let rest for 10 minutes before slicing to serve.

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.