In this issue of our newsletter:

   Grilling with Direct or Indirect Heat

   Mega Meat Sale and 3rd Annual Pig Roast!

   In Store Savings / Coupons!

   Message from the Owners

Grilling with Direct or Indirect Heat:

Direct heat grilling is cooking food directly over the heat source throughout the entire cooking process. It's good for thin cuts (less than two inches thick) of meat, seafood or vegetables and perfect for burgers. If using a gas grill, turn on all valves to the same level. If using charcoal, spread the coals evenly throughout your cooking area.

Indirect grilling is the method favored by barbecue masters.  It uses the heat and the smoke of the grill to cook low and slow. This method is ideal for larger cuts of beef such as beef roasts or ribs at home.

Tips for Direct Heat Grilling

• Trim visible fat from meat and poultry before grilling to help prevent flare-ups. If you want to use marinades or rubs, you’ll need to plan ahead.
• Grill over medium heat. For gas grills, set temperature controls to medium. For charcoal grills, check the coals. You’ll know you’re ready to grill when the coals are no longer flaming and are covered with gray ash. To check the temperature, cautiously hold the palm of your hand above the coals at cooking height.  Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately four seconds for medium heat.
• If food is grilled over too high heat, the exterior can become overcooked or charred before the interior reaches the desired doneness.
• Use a long-handled spatula to turn burgers and tongs to turn steaks. Though you may be tempted to play with your grilling tools, don’t press, flatten or pierce the meat or flavorful juices will be lost.

3 Easy Steps for Indirect Grilling

Step 1: Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquettes on each side of fire grate, leaving open space in the center. When coals are medium hot, and ash covered (about 25-30 minutes), add three to four new briquettes to each side. Place aluminum foil drip pan in center between coals. Position cooking grid with handles over coals so additional briquettes may be added when necessary. To check the temperature, cautiously hold the palm of your hand above the coals at cooking height.  Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately four seconds for medium heat.

Step 2: Remove beef from refrigerator and season as desired. Place beef on cooking grid directly over drip pan.

Step 3: Cover with grill lid and grill over medium heat until thickest part of roast reaches internal temperature as specified. Turning is usually not necessary. Add 3 to 4 additional briquettes to each side every 30 minutes or as necessary to maintain proper heat during grilling. Transfer roast to carving board; tent loosely with aluminum foil. Let roast rest for 10 to 15 minutes. (Temperature will continue to rise about 5° to 10°F to reach desired doneness and roast will be easier to carve.)

Message from the Owners:

For all those new to our newsletter – WELCOME! For all those that have received this before you will notice that I’m playing a new role and actually personalizing the newsletter. I haven’t done this yet due to fear – fear of showing you my ignorance in writing skills (but isn’t that what spell-check is for), fear of boring you, and fear of you just not getting my sense of humor. I rarely let fear (or anything else) stop me from doing something I set my mind to doing. So here it is:

Greg and I have been getting ready for our big “PIG ROAST” (May 30th – see you there???). It is rather funny we get ready for things two very different ways – I plan, make lists, nag people (mainly Greg) and he just waits for that day (or sometimes the day before) and does it. Drives me crazy but then I drive him crazy with my planning. I guess we just work well together, complimenting each other. Kind of like a good seasoning and a cut of meat (okay corny metaphor but, get used to it if you read these). Each of us (all employees – not just Greg and I) have our favorite seasonings we use on steaks, chops, ribs, chicken etc. so if you don’t know which one to choose just ask us and we would be happy to let you know our favorites! Grilling season (which to me runs all year round) is here and we are ready, willing, and able to make your meal the best it can be. We have many cooking instructions, recipes, seasonings, and cookbooks available to you – just ask.

See you on Saturday the 30th and join us in our 3rd ANNUAL PIG ROAST and new this year the MEGA MEAT SALE. Stock up and save on your favorite cuts of meat!

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Best Regards,
Yvonne and Greg Bonngard
Bonngard's Family Meats