Summer Grilling Tips

Author: nbarr   |   0 Comments   |   Categories: Uncategorized

The delicate balance of hot and cool, the height of the flame and the distance from the sun. When you fire
up the grill, you’re creating your own cooking universe. You are truly the master, controlling the fiery sun
and strategically placed meat planets for optimal cook times and temperatures. Okay, so maybe it’s not that
extreme, but cooking too close or too far away from your heat source can ruin a perfectly well-planned dinner. Check out these tips for setting up your coals and recommended methods for popular cuts.

Start Fresh

Remove any existing ash from your grill as debris can block vents needed to control temperature. Clean grates with a wire brush to remove any residue.

 

Create Your Heat Source

Chimney starters are an easy and efficient way to light your charcoal briquettes. Just follow these easy instructions:
• Flip chimney over and place pieces of newspaper in the bottom
• Fill chimney with charcoal (a standard chimney will hold 100 briquettes. You’ll only need about half than that 3-4 individual cuts)
• Light newspaper with matches through the
vents in the chimney
• Wait until the charcoal has turned to white
ash and dump into grill.

 

 

 

 

Arrange the Coals

There are a few great ways to create heat zones on your grill. You’ll want to have an area where meat can be cooked directly over the flame and an area where meat can be moved if it’s getting too charred or requires a longer cook time. If you stack coals in the middle of your grill, make sure you’re leaving enough room around the outside
for a cool resting place (8-10 inches)

Use Your Thermometer

Even the most experienced grillers don’t head for the yard without a trusty meat thermometer. Follow these easy guidelines for the perfectly cooked centerpiece. Remember, pork is best and can be served a little on the pink side. Especially if sourced from a trusted, local retailer.

Recipe: Chorizo Breakfast Scramble

Author: nbarr   |   0 Comments   |   Categories: Kettle Club   |   Tags: •

Ingredients

  • 10 eggs
  • 1 lb. Kettle Club Bulk Mexican chorizo
  • 1 small white onion
  • 2 plum tomatoes
  • 1 clove garlic
  • 1 tbsp cooking oil
  • 2 to 16 corn or flour tortillas

Instructions

  1. Finely chop the onion, tomato and garlic
  2. Crack the eggs into a mixing bowl and beat with a fork for 30 seconds
  3. Preheat a large frying pan to medium
  4. Add the cooking oil and the onion to the frying pan and cook for 1 minute
  5. Add the tomato and garlic, stir and cook for 1 minute
  6. Crumble the chorizo into the frying pan. Cook for about 5 minutes until most of the fat from the chorizo has cooked off
  7. Pour the eggs into the chorizo, onion, tomato, garlic mixture. Let the eggs set for 1 minute then gently stir the mixture.
  8. Cook, stirring occasionally, until the eggs are just cooked
  9. While the eggs are still cooking, heat the tortillas on a griddle or in the oven 10. Top with cheese and serve with warm tortillas

 

Bulk vs. Links: A Case for Uncased Sausage

Author: nbarr   |   0 Comments   |   Categories: Kettle Club   |   Tags: • •

The carnivorous controversy continues. Patty or link? Crumble or morsel? On a bun, or free to swim in a sea of al dente noodles? While we adore both, we’re sharing some benefits to liberating ground pork from the confines of the case. Here’s some reasons to let that sausage run wild and free.

Caramelization 

Caramelization is the process of applying heat to sugar thus changing the chemical composition. The reaction unlocks richer, nuttier flavors and textures in your favorite foods. The more surface area your cooking subject has, the more caramelization. This is why some prefer the sticky sweetness of a morning sausage patty to a cased link.

Versatility 

From pizza and pasta, to dips and patties, a crumbly, uncased sausage ensures you’ll get a little delicious heritage pork in every bite. No more skating around those inferior pizza toppings to get to the good stuff.

Calories Lost 

We’re not one to make a “case” for removing delicious fat from heritage pork. But we don’t judge the paper towel blotters either. Some studies have shown that you can cut up to 20 calories per serving just by removing a little excess oil from your dinner plate. Sausage casing seals up the fat inside, which means you won’t get much of a blot from a linked sausage. So blot away, physically fit pork eaters!

We love them both! 

Our opinion? They’re both equally delicious and each has its own shining moments at your dinner table, cookout or breakfast feast. But this month we’ll enjoy the uncased deliciousness of Bulk Sweet Italian.

Recipe: Boneless Pork Chop Brine Bath

Author: nbarr   |   0 Comments   |   Categories: Kettle Club   |   Tags: • •

Nothing loosens up those stiff muscles quite like a soak in the tub. Pork chops would agree! Before you toss this month’s featured boneless pork chop on the grill, let it unwind in a relaxing brine bath. Simply put, a brine is a liquid solution that includes salts. The salt helps break up protein or muscle fibers resulting in a juicer, more flavorful chop. Check out this great brine recipe!

Ingredients:

  • 1/4 cup kosher salt
  • 1/4 cup molasses
  • 2 whole cloves
  • 1/2cup boiling water 3 ½ cups cold water
  • 2 boneless pork chops
  • 1/4 teaspoon vegetable oil

Directions:

  1. Combine salt, molasses, cloves, and boiling water in a large container. Stir until molasses and salt are dissolved; let cool to room temperature.
  2. Pour cold water into molasses mixture; stir to combine.
  3. Completely submerge pork chops in molasses mixture. Cover container and refrigerate for 6 hours.
  4. Remove pork chops from brine and pat dry with paper towels. Lightly oil each chop.
  5. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place pork chops on the hottest part of the grill; cook each side until browned, 2 to 3 minutes. Transfer to a medium-high area of the grill and cook pork until it is slightly pink in the center, 6 to 8 minutes per side. An instant read thermometer inserted into the center of the chop should read 145 degrees F.

Corn Dog in a Cup

Author: nbarr   |   0 Comments   |   Categories: Uncategorized   |   Tags: •

Ingredients:

1 cup cornmeal

1 cup all-purpose flour

1/3 cup sugar

½ teaspoon salt

1 egg, beaten

1/4cup canola oil

1 can green chilis

1 package Kettle Range Hot Dogs

½ cup Cheddar Cheese

1 cup milk

Instructions:

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
  2. Dice Kettle Range hot dogs into bite-size pieces. Set aside.
  3. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine.
  1. Add diced hot dogs, green chilis and cheddar cheese.
  2. Bake 15 minutes or until cooked through.

Recipe: Slow-Roasted Honey Glazed Pork

Author: nbarr   |   0 Comments   |   Categories: Kettle Club • Recipes   |   Tags: • • •

Nothing says welcome home like the smells of a slow cooker meal on a beautiful fall day. We’ve got a great recipe for that heritage pork shoulder in this month’s share that’ll help ease the transition into cooler weather.

INGREDIENTS
1 cup plus 2 Tbsp. soy sauce, divided
¼ cup granulated sugar
3 Tbsp. chopped garlic
¼ cup chopped scallions
2 pounds Kettle Club pork shoulder
1 bunch asparagus, halved
6 Yukon potatoes, diced
1 cup packed dark brown sugar
½ cup honey

PREPARATION

In a large bowl, combine one cup of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.

Place the pork in the marinade and toss to coat evenly. Marinate for one hour.

In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.

Place the pork and chopped vegetables in the slow cooker and spoon the honey glaze over the top of the, making sure to fill the cracks and crevices on top.

Cook on low heat for 3-4 hours. Once the pork is cooked through and tender, remove the vegetables and pork from the tray, making sure to save all the juices.

Slice the pork into ½-inch slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork, and enjoy!

Kettle Club Sausage of the Month: Smoked Beef Polish

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Grass feed ground beef with our traditional blend of Polish seasonings and spices. Smoked to perfection and ready to enjoy on its own or, try one of these fantastic and fun recipes below! Enjoy, Kettle Club.

1. Crock Pot Beef Polish with Potatoes & Cabbage
2. Low Carb Cauliflower and Sausage Roast
3. Slow Cooker Honey Mustard Cocktail Bites
4. Polish Sausage Mac and Cheese
5. Beef in a Blanket

Beef in a Blanket

Author: nbarr   |   0 Comments   |   Categories: Kettle Club • Recipes

Ingredients

  • 1 lb. Smoked Beef Polish
  • 1 tube (8 oz ) crescent roll dough
  • ½ cup orange marmalade or apricot jam
  • 3 tablespoons stone-ground mustard
  • 1 egg, beaten
  • 2 teaspoons sesame seeds

Instructions:

  1. Preheat oven to 375°F. Coat a large nonstick skillet with nonstick cooking spray; place over medium-high heat. Add sausage; cook 2 minutes per side or until lightly browned. Remove from heat. Let cool.
  2. On a lightly floured work surface unroll crescent dough; separate into 4 equal pieces, pressing to seal. Roll each dough section into a 4×6-inch rectangle (just long enough to wrap around each sausage).
  3. For the glaze, in a small bowl combine marmalade and mustard. Reserve half the glaze for serving time. Spread remaining glaze evenly on each dough piece to within ½ inch of the edges. Place 1 sausage link on one end of each dough rectangle; roll up to enclose. Pinch edges to seal. Using a serrated knife, carefully slice each sausage into 6 (1-inch) pieces.
  4. Brush the top of each wrapped sausage slice with egg; sprinkle with sesame seeds. Place, seam side down, on a baking sheet. Bake 10–15 minutes or until golden brown. Transfer to a platter and serve with reserved glaze.

Smoked Polish Mac and Cheese

Author: nbarr   |   0 Comments   |   Categories: Kettle Club • Recipes

Ingredients:

  • 1 package elbow macaroni
  • 1 lb. Smoked Beef polish
  • 1 medium onion, chopped
  • 6 tablespoons butter, divided
  • 4 tablespoons flour
  • 1/2 teaspoon pepper
  • 3 cups milk
  • 1 package (8 ounces) shredded sharp Cheddar cheese
  • 1 package (8 ounces) shredded provolone blend cheese
  • 1 cup panko breadcrumbs

Instructions:

  1. Preheat oven to 400°F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
  2. Cook and stir sausage and onion in same pot on medium-high heat about 5 minutes or until browned. Remove from pot; drain fat. Set aside.
  3. Melt 4 tablespoons of the butter in same pot on medium heat. Sprinkle with flour and pepper. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheeses until melted and smooth. Remove from heat. Add macaroni, sausage and onion; toss gently to coat.
  4. Pour into greased 13×9-inch baking dish. Melt remaining 2 tablespoons of the butter; mix with panko. Sprinkle evenly on top.
  5. Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

Slow Cooker Honey Mustard Bites

Author: nbarr   |   0 Comments   |   Categories: Kettle Club • Recipes

Ingredients:

  • 1 lb. Smoked Beef Polish
  • 1/3 cup yellow mustard
  • 3 Tbsp. honey
  • 1 garlic clove minced
  • 1/4 tsp. black pepper

Instructions:

  1. Slice sausage into bite sized pieces
  2. Mix the mustard, honey, garlic and black pepper in a small bowl. Add the sliced sausage and mustard mixture to a 1.5 quart or larger slow cooker.
  3. Cover and cook on HIGH for 1.5 hours, stirring occasionally
  4. Arrange bite sized pieces on platter and insert toothpick for easy serving
  5. Enjoy!