Well, the first major warm weather holidays of the year have come and gone. No need to shed a tear because there are still plenty more to come! The Fourth of July will be here before you know it.
But wait… don’t forget that Father’s Day is the next special day on the calendar, June 15. Regardless of who volunteers for chef duty that day, we’re sure that the barbecue will be ready for its next workout. And as always, just remember that grilling safely should be a priority.
One major benefit of grilling is that it reduces the amount of fat that typically remains on meats. And who can turn down any meat prepared with that smoky, fire-grilled flavor?
Here are some of our favorite tips to ensure tasty results:
1. To help reduce flare-ups, trim excessive fat from your meat before you begin.
2. Try marinating your meat for at least an hour before grilling. Besides adding a boost of flavor it can lower the amount of potentially carcinogenic HCA’s (heterocyclic amines) that result from fat dripping onto coals by as much as 99 percent.
3. Get it hot! Prep your grill 15-20 minutes before presenting the meat. A medium-hot grill should be between 350-400 degrees F for best flavor and caramelization.
4. Use a thermometer to help determine the doneness of your meat inside.
5. Grab your favorite beverage and enjoy your meal with family and friends!
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This month’s “Facts from the Farm” …
- Turkeys have a poor sense of smell, but an excellent sense of taste. (So do we… for turkey!)
- A cow stands up and sits down an average of 14 times a day.
- Pork is the most consumed meat around the world. It also has 3 times as much thiamine than any other food.
- One pound of sheep wool can yield 10 miles of yarn. That’s enough to produce 120 baseballs.
- It takes four to seven years for an American lobster to grow to a weight of one pound.