Tag Archives: Grilling

Cedar wood grilled salmon with corn salsa

Cedar Planked Salmon

This Cedar Planked Salmon is an inventive way to use your grill! Grilling with the cedar plank is also a great way to add a delicious smoky flavor to your salmon!

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Check out the whole recipe video here!

Cedar Planked Salmon with Jalapeño-Corn Salsa

Prep: 15 minutes plus soaking

Grill: 20 minutes • Serves: 4

1            cedar grilling plank

2            ears of corn, silks and husks removed

2            jalapeño peppers

4            teaspoons extra virgin olive oil

3            tablespoons finely chopped red onion

2            tablespoons coarsely chopped fresh cilantro leaves

2            tablespoons fresh lime juice

¾           teaspoon salt

¼           teaspoon ground chipotle powder

1½        pounds fresh salmon fillet

1            tablespoon brown sugar

1            tablespoon fresh lemon juice

1. Immerse plank in warm water as label directs. Prepare outdoor grill for direct grilling over medium-high heat.

2. Coat corn and jalapeños with 2 teaspoons oil. Place corn and jalapeños on hot grill rack; cover and cook 5 minutes, turning frequently to brown all sides. When cool enough to handle, cut corn from cob. Cut jalapeños lengthwise in half; with knife, scrape out seeds and veins then finely chop.

3. In medium bowl, toss onion, cilantro, lime juice, ½ teaspoon salt, chipotle powder, corn and jalapeños. Makes about 2 cups.

4. Place salmon, skin side down, on plank and rub remaining 2 teaspoons oil over top; sprinkle with remaining ¼ teaspoon salt and brown sugar. Place plank with salmon on hot grill rack; cover and cook 15 to 20 minutes or until salmon turns opaque throughout and internal temperature reaches 145°. Drizzle salmon with lemon juice and top with salsa to serve.

Approximate nutritional values per serving: 376 Calories, 18g Fat (3g Saturated), 107mg Cholesterol, 534mg Sodium, 14g Carbohydrates, 2g Fiber, 6g Sugars, 3g Added Sugars, 40g Protein

Grilled Steak

Polycyclic Aromatic Hydrocarbons and Your Smoker Grill

You head to your patio, spatula and tongs in one hand, a plate of meat in the other, then it hits, that passing thought about the health risks of grilling meats. For years our BBQ bliss has been tainted with talks of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) and their association with various types of cancer. HCAs are produced when meat is exposed to high temperatures like the heat from grill flames and PAHs are found in the smoke from burning meat drippings and subsequently deposited on your meat.

Then along came the smoker grill with promises of reducing the risk of HCAs by sheltering meat from direct flames and protecting us from PAHs by collecting meat drippings. Unfortunately, burning wood (or wood pellets) also produce PAHs, meaning smoked foods may in fact contain more PAHs than grilled food and our hearts were broken once again. While the internet is filled with articles about how to reduce the risk from grill cooking, there is little info about PAHs and smoking food to help with our new beloved smoker.

Is there really a reason to get worked up about PAHs or even HCAs for that matter? We don’t know. Studies have shown that exposure to large doses can increase the risk of certain cancers among animals, but observational human studies have been mixed with some finding increased risk and others with no increased risk. A 2015 report from the International Agency for Research on Cancer (IARC) determined there was not enough data to reach a conclusion about whether the way meat is cooked affects the risk of cancer. Further complicating the matter, PAHs or HCAs aren’t the hazards, rather it’s the byproducts produced when they are metabolized that cause the risk. Certain genotypes have been shown to produce more of these PAH and HCA byproducts than others meaning the health hazards could be greater for some than others.

Back to your plate of meat:
Humans have been grilling since the dawn of man and smoking for centuries with no obvious harm. Any health risk from these cooking methods is likely very small. Steady your shaking hands so you can use the tongs to load up the smoker grill and follow these tips for reducing PAHs (just to be safe):

  1. Use low PAH producing woods. One study found apple and alder produced significantly lower amounts of PAHs compared with juniper, spruce, maple, hazel, plum, aspen, and bird-cherry.
  2. Keep smoking time under 5 hours. The less time your meat is exposed to smoke the fewer PAHs it will pick up. Keep in mind, however, that food poisoning is a far greater risk thank PAHs so ensure your meat is cooked thoroughly.
  3. Buy a grill with a separate combustion chamber. When the fuel is burned in a separate chamber from the food, PAHs are reduced.
  4. Watch your portions. A serving of meat is typically 3 oz or about the size of your palm. Try to limit your intake to one serving.
  5. Save the smoker for special occasions. Smoking meats a few times a month isn’t likely anything to worry about. If it becomes a nightly ritual, however, it may be time to look into some other cooking techniques.
celebrate summer with certified angus beef®

Summer Grilling with Certified Angus Beef®

celebrate summer with certified angus beef®

Spend this summer grilling with the better choice, Certified Angus Beef®. We carry this high quality meat to bring you the best flavor and tenderness at a valuable price. Aged to perfection with ideal marbling, there’s a cut to please all your friends and family.

Visit the butcher today to learn more about Certified Angus Beef® and why it’s the clear choice for all your summer grilling needs. Keep an eye out for tips and tricks on how to select, prep, cook, and eat the perfect beef all year long.

celebrate summer with certified angus beef®

Summer Grilling with Certified Angus Beef®

Celebrate Summer with Certified Angus Beef

Spend this summer grilling with the better choice, Certified Angus Beef®. We carry this high quality meat to bring you the best flavor and tenderness at a valuable price. Aged to perfection with ideal marbling, there’s a cut to please all your friends and family.

Visit the butcher today to learn more about Certified Angus Beef® and why it’s the clear choice for all your summer grilling needs. Keep an eye out for tips and tricks on how to select, prep, cook, and eat the perfect beef all year long.

pork chops with spice, capers, and garnish on a white plate

Spice-Rubbed Grilled Pork Chops

pork chops with spice, capers, and garnish on a white plate

Make these spice-rubbed pork chops with capers for an added kick to your summer grilling recipes. Get pork on sale for your 4th of July festivities! Visit our full Weekly Ad to get all the deals.

Follow the recipe video here.

Ingredients:

1½ teaspoons smoked paprika

1 teaspoon granulated garlic

¾ teaspoon salt

½ teaspoon dried oregano

½ teaspoon granulated sugar

4 boneless center-cut pork chops (about 6 ounces each)

¼ cup plus 3 tablespoons extra virgin olive oil

2 garlic cloves, minced

1 cup chopped red onion

¼ cup chopped pitted Castelvetrano green olives

2 tablespoons capers, drained and rinsed

2 tablespoons fresh lemon juice

1/8 teaspoon ground black pepper

¼ cup chopped fresh parsley

Instructions:

Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk paprika, granulated garlic, ½ teaspoon salt, oregano and sugar; rub pork chops with paprika mixture. Brush pork chops with 1½ tablespoons oil. Place pork chops on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°, turning once.

In large skillet, heat 1½ tablespoons oil over medium-high heat. Add garlic, onion, olives and capers; cook 1 minute. Stir in lemon juice; cook 30 seconds. Remove from heat; stir in pepper, parsley, and remaining ¼ teaspoon salt and ¼ cup oil. Makes about 1¼ cups. Serve olive mixture over pork chops.

Chef Tip:

Serve pork chops with rice or an ancient grain, such as quinoa, tossed with chickpeas, lemon juice and garlic.

Approximate nutritional values per serving: 564 Calories, 45g Fat (10g Saturated), 102mg Cholesterol, 797mg Sodium, 7g Carbohydrates, 2g Fiber, 3g Sugars, 1g Added Sugars, 37g Protein

pork chops with spice, capers, and garnish on a white plate

Spice-Rubbed Grilled Pork Chops

pork chops with spice, capers, and garnish on a white plate

Make these spice-rubbed pork chops with capers for an added kick to your summer grilling recipes. Get pork on sale for your 4th of July festivities! Visit our full Weekly Ad to get all the deals.

Follow the recipe video here.

Ingredients:

1½ teaspoons smoked paprika

1 teaspoon granulated garlic

¾ teaspoon salt

½ teaspoon dried oregano

½ teaspoon granulated sugar

4 boneless center-cut pork chops (about 6 ounces each)

¼ cup plus 3 tablespoons extra virgin olive oil

2 garlic cloves, minced

1 cup chopped red onion

¼ cup chopped pitted Castelvetrano green olives

2 tablespoons capers, drained and rinsed

2 tablespoons fresh lemon juice

1/8 teaspoon ground black pepper

¼ cup chopped fresh parsley

Instructions:

Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk paprika, granulated garlic, ½ teaspoon salt, oregano and sugar; rub pork chops with paprika mixture. Brush pork chops with 1½ tablespoons oil. Place pork chops on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°, turning once.

In large skillet, heat 1½ tablespoons oil over medium-high heat. Add garlic, onion, olives and capers; cook 1 minute. Stir in lemon juice; cook 30 seconds. Remove from heat; stir in pepper, parsley, and remaining ¼ teaspoon salt and ¼ cup oil. Makes about 1¼ cups. Serve olive mixture over pork chops.

Chef Tip:

Serve pork chops with rice or an ancient grain, such as quinoa, tossed with chickpeas, lemon juice and garlic.

Approximate nutritional values per serving: 564 Calories, 45g Fat (10g Saturated), 102mg Cholesterol, 797mg Sodium, 7g Carbohydrates, 2g Fiber, 3g Sugars, 1g Added Sugars, 37g Protein

Get your grill on this weekend with a perfect burger

It’s finally starting to warm up and you know what that means– grilling season! When you’re craving a giant, home-made juicy hamburger, look no further than our meat department. Our ground beef is the best. If you’re grilling up some burgers this week, remember to stop by and use these handy grilling tips:

It doesn’t need to be lean
For a juicy hamburger, select a higher fat percentage in your meat. (Don’t be afraid, most of the fat cooks off onto the grill.) This will only help prevent you from having a dry hamburger patty.

Make a large patty
Don’t be afraid to create a large-and-in-charge hamburger patty. Hamburger will always shrink once fully cooked on the grill so be generous.

Use seasonings
Use plenty of salt and pepper, as well as a nice beef seasoning. If you’d like advice on a savory hamburger seasoning, be sure to talk with one of our friendly butchers. They know what’s best and can give you plenty of suggestions!

Only flip your burger once
A grill master knows that the best hamburgers are only flipped once. Flipping your burgers too much will result in a loss of juice.

Don’t press your burger
Never press your hamburger patty with your spatula. As you squish your patty, the delicious juices that help make your hamburger scrumptious are falling into the grill.

Use a meat thermometer
Once your meat thermometer reads 160 and meat juices are clear, you are safe to take your patty off the grill and enjoy them with your family.

custom spices

Custom Meat Spices

custom spices

Make the most of your grilled summer meats with these custom meat spices. From the classic hamburger to your freshly caught fish, these spices will perfectly compliment anything grill-ready.

Beef spice mix

Beef Spice Mix

1/4 cup salt
2 TBS pepper
3 TBS garlic powder
1 TBS paprika
3 TSP onion powder
1 TSP rosemary


chicken spice mix

Poultry Spice Mix

4 TBS basil
3 TBS rosemary
1 TBS garlic powder
2 TSP parsley
1 TSP cumin
1 TSP thyme
1 TSP cayenne pepper
1 TSP paprika
1 TSP mustard powder

Fish spice mix

Fish Spice Mix

1/4 cup basil
2 TBS parsley
2 TBS rosemary
2 TBS sage
2 TBS thyme
1 TSP oregano
1 TSP celery salt


Yogurt-Marinated Petite Sirloin Steak & Potato Salad

wooden table with steak and a potato salad on a plate

This fool proof yogurt marinated steak recipe is sure to become one of your favorites. Pick up petite sirloins steaks on sale this week and throw together a meal fit for royalty! Visit our Weekly Ad to get the deal and follow the recipe video here.

Ingredients:

4 petite sirloin steaks (about 6 ounces each)

¾ cup lemon garlic Greek yogurt dressing

8 (10-inch) wooden skewers

1 pound red potatoes

3 tablespoons olive oil

4 refrigerated hard-cooked eggs, chopped

1 Roma tomato, chopped

¼ cup quartered radishes

¼ cup thinly sliced red onion

1tablespoon chopped fresh basil

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

½ cup loosely packed baby arugula

1/3 cup crumbled feta cheese

Instructions:

Place steaks in large zip-top plastic bag; pour ½ cup dressing over steaks. Seal bag, pressing out any excess air; refrigerate at least 1 hour or up to 8 hours.

Soak skewers in water 30 minutes. Heat large saucepot of salted water to a boil over high heat; add potatoes and cook 10 minutes; drain and let cool.

Prepare outdoor grill for direct grilling over medium-high heat. Cut potatoes into quarters; toss with oil in large bowl. Thread potatoes onto skewers. Place skewers on hot grill rack; cover and cook 10 minutes or until potatoes are crisp, turning once; let cool.

Turn off burners on 1 side of grill. Remove steaks from marinade; discard marinade. Place steaks on hot grill rack over lit side of grill; cover and cook 6 minutes, turning once. Transfer steaks to unlit side of grill; cover and cook 4 minutes or until internal temperature reaches 140° for medium-rare. Transfer steaks to cutting board; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise 5 to 10° upon standing.)

Remove potatoes from skewers. In large bowl, toss eggs, tomato, radishes, onion, basil, salt, pepper, remaining ¼ cup dressing and potatoes until combined; fold in arugula and cheese. Serve steaks with potato salad.

Approximate nutritional values per serving: 715 Calories, 44g Fat (14g Saturated), 329mg Cholesterol, 742mg Sodium, 30g Carbohydrates, 3g Fiber, 6g Sugars, 3g Added Sugars, 49g Protein

chicken and vegetable kabobs

Buckley Farms Fajita Kabobs

chicken and vegetable kabobs

No opinions are skewed here, these Buckley Farms chicken and vegetable kabobs are the easiest and best way to throw together the perfect grilled meal. Become a kabob master with this super simple recipe!

Ingredients:

Buckley Farms Boneless & Skinless Chicken Breasts

Red Peppers

Green Peppers

Red Onion

Tomato

Salt and Pepper

Mix of your favorite fajita seasonings (garlic powder, cumin, paprika, and red pepper flakes)

Olive Oil

Wooden skewer sticks

Instructions:

Take your Buckley Farms chicken breasts and prep them into sliced/cubed pieces, sized to your liking. Prep your vegetables by slicing into skewer friendly sizes as well.

Stack your chicken and vegetables onto your wooden skewers and coat in olive oil, salt, and pepper and your spice medley. Set aside.

Heat grill to medium to high heat. Be sure it is heated before cooking kabobs.

Once heated, cook the kabobs on each side for about 5 to 7 minutes, or until chicken is cooked and golden brown, and veggies have cooked all the way through.

Serve with your favorite kabob partners, and enjoy this delicious and healthy meal!