Kitchen Hint of the Day!

May 14, 2017 at 5:39 AM | Posted in Kitchen Hints | Leave a comment
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When grilling remember………

 
Wash everything after handling raw meat, and don’t reuse the plate that you used for holding or preparing uncooked meat. Food safety first!

Kitchen Hint of the Day!

May 10, 2017 at 5:01 AM | Posted in Kitchen Hints | Leave a comment
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Eat Healthy……..

 
Season foods, like meats and steamed vegetables with herbs and spices (like pepper, cinnamon, and oregano), vinegar, lemon juice, or salsa instead of salt, butter, or sugary sauces.

Kitchen Hint of the Day!

May 4, 2017 at 5:46 AM | Posted in Kitchen Hints | Leave a comment
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Get the tongs out…….

 
Always use tongs or a long handled metal spatula to turn the food, never a fork. Why allow all the flavorful juices out?

Kitchen Hint of the Day!

April 27, 2017 at 5:35 AM | Posted in Kitchen Hints | Leave a comment
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When Grilling…..

 
Make sure the meat is fully defrosted and do not place the meat directly on the grill after removing from the fridge. Let the meat sit while preparing your grill. It will be no more than 25-30 minutes.

Kitchen Hint of the Day!

April 21, 2017 at 5:07 AM | Posted in Kitchen Hints | Leave a comment
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When grilling……….

 
Is it done? The best way to know if protein is fully cooked is to check its internal temperature with an instant-read thermometer.

Kitchen Hint of the Day!

April 16, 2017 at 5:40 AM | Posted in Kitchen Hints | Leave a comment
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Hold the Salt……..

 
When grilling meat don’t add any salt until the meat is cooked to prevent it from getting dry and tough, as the salt will draw away moisture.

Kitchen Hints of the Day!

April 9, 2017 at 5:05 AM | Posted in Kitchen Hints | 2 Comments
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Planning on using a Smoker, keep these hints in mind………..

 

 

* These’s a wide selection of wood flavors to choose from. Hickory and mesquite wood are very popular for smoking meat. The wood of alder, oak, pecan, maple and other fruit trees like cherry, plum, apple and peach are widely used for smoking as well. Try soaking your wood chips for 30-40 minutes and allow them to drip-dry before introducing them to the fire.

* Leave all the fat on the food as you are smoking and grilling meat. It will up the great flavor to the food and this fat melt off into the pit or grill.

* There should not be any flames as you are smoking your meat. If it flares up, take off the food and increase the rack distance above the flames. Or, spray down the flames using water.

* Don’t leave your meat to remain in the smoker when it is done or it will dry out.

Kitchen Hint of the Day!

April 7, 2017 at 6:30 AM | Posted in Kitchen Hints | Leave a comment
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When cooking Vegetables in a Slow Cooker…….

 
Place root vegetables near the sides or the bottom of the stoneware because they often cook slower than meat. Cut vegetables accordingly to cook at the same rate as the meat. For example, smaller cuts of vegetables for lean meat versus larger vegetables for marbled meat.

Kitchen Hint of the Day!

March 29, 2017 at 6:24 AM | Posted in Kitchen Hints | Leave a comment
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Use the Slow Cooker and save $…..

 
Slow cookers are great for cooking cheaper cuts like beef brisket, pork shoulder, lamb shoulder and chicken thighs. You can also use less meat as slow-cooking really extracts a meaty flavor that permeates the whole dish.

One of America’s Favorites – Burgoo

February 13, 2017 at 5:56 AM | Posted in One of America's Favorites | Leave a comment
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kentucky-burgoo-served-with-mashed-potatoes

Burgoo is a spicy stew, similar to Irish or Mulligan stew, often served with cornbread or corn muffins. It is often prepared communally as a social gathering. It is popular as the basis for civic fund-raisers in the American Midwest and South.

 

 

 
Traditional burgoo was made using whatever meats and vegetables were available—typically, venison, squirrel, opossum, raccoon or game birds, and was often associated with autumn and the harvest season. Today, local barbecue restaurants use a specific meat in their recipes, usually pork, chicken, or mutton, which, along with the spices used, creates a flavor unique to each restaurant.

A typical burgoo is a combination of meats: pork, chicken, mutton or beef, often hickory-smoked, but other meats are seen occasionally; and vegetables, such as lima beans, corn, okra, tomatoes, cabbage and potatoes. Typically, since burgoo is a slow-cooked dish, the starch from the added vegetables results in thickening of the stew. However, a thickening agent, such as cornmeal, ground beans, whole wheat, or potato starch can be used when cooked in a non-traditional way. In addition, soup bones can be added for taste and thickening.

The ingredients are combined in order of cooking time required, with meat first, vegetables next, and thickening agents as necessary. A good burgoo is said to be able to have a spoon stand up in it. Cider vinegar, hot sauce, Worcestershire sauce, or chili powder are common condiments.
Burgoo making in Kentucky often serves as a social event, in which each attendee brings one or more ingredients. In Kentucky and surrounding states such as Indiana, burgoo is often used for fund-raising for schools. This kind of event has been claimed to have been invented by the family of Ollie Beard, a former Major League Baseball player.

In Brighton, Illinois, a local traditional burgoo is prepared and served annually at the village’s summer festival, the Betsy Ann Picnic. Franklin, Illinois identifies as the Burgoo Capital of the World;[citation needed] they have an annual burgoo cookout over July 3 and July 4. Burgoo events are also held in Cass County, Illinois in the towns of Chandlerville and Arenzville. Arenzville claims to be the home of the world’s best burgoo.

Multiple cities have claimed to be the burgoo capital of the world such as Franklin, Illinois, Lawrenceburg, Kentucky, and Owensboro, Kentucky.

 

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