6 Saturday, May 20, 2017Jefferson County Neighbors

Everything you need for

the

season is right here...

Your One Stop Party Shop!CALL TO ORDER OR STOP IN TODAY!

• Ground Beef • Steaks • Pork Chops

• Roasts • Ribs • Sausage • Award Winning Hot Dogs • Kielbossi • Snack Sticks

• Deli Meats & Cheeses • Jerky

“You just can’t beat Cunningham Meats!”

724-465-8862

Stop In Today!

Route 422 W, IndianaMon.-Fri. 9-6 • Sat. 9-4

Visa, Mastercard, Debit Cards, EBT Cards Accepted

Stuffed With Kielbossi & Sauerkraut or Bread Stuffing

Cunningham’s Own SIGNATURE SAUCES

• Baked Beans • Potato Salad • Plates • Napkins • Cutlery

Fire Up the Grill With Our Mouth Watering

EBT

Palumbo’s Meats

of DuBoisFull Supplies

For Your Grilling:Hamburgers, Hot Dogs,

Steaks, Bratwursts, Sausages and More

•Monday - Saturday 8 a.m.-6 p.m.• Sunday 9 a.m.-5 p.m.

•We sell usda inspected meats • We accept ebt food stamp cards

Palumbo’s Meatsof DuBois, Inc.

326 West Long Ave., DuBois 371-2150

(BPT) – The bright, sunny days of summer are your fa-vorite time of year and when the season arrives, you spend much of your time outdoors. Your yard becomes your liv-ing room and you move your cooking to the grill.

Summer is grilling season and there is nowhere you’d rather be than standing in front of your favorite grill for every game day, holiday and week-end cookout. These events are when some of your best memories are made, and now is the perfect time to make this grilling season your best yet. To do just that, here are five ways you can up your grilling game in 2017.

• Switch to lump charcoal. The number one reason people grill with lump charcoal is due to the enhanced wood-fire flavor it imparts. When most think of charcoal, they inher-ently think of it as briquettes, and miss out on the natural advantages of its alternative – lump charcoal. Lump charcoal accounts for only 7 percent of the market, but the figure is growing steadily as more grill masters recognize the improved flavor. When you grill with lump charcoal, you’ll enjoy a quick, hot burn with less ash production. Lump charcoal is also natural and widely available in an array of varieties, allowing you to find the perfect charcoal to match your menu.

• Use a Smarter Starter fluid. Lighter fluid is a main-stay around the grill when you want to get cooking quickly; however, the chemical taste it

leaves behind poses a serious drawback. The reason you get that petrochemical taste is be-cause the chemical vapor from the fluid gets into the food. You can gain the benefits of a quick burn without the chemical taste by using Smarter Starter Fluid. Made from recycled restaurant cooking oil, Smarter Starter Fluid doesn’t smell like tradi-tional petroleum-based alterna-tives and you’ll never have to worry about it corrupting the taste of your food. Smarter Starter Fluid, being made from recycled cooking oil, makes it safe for use around kids and pets. The result is 87 percent less greenhouse gas emissions, so you can feel as good about your environmental impact as you do your grilling. And, it’s perfectly suited for use on lump charcoal.

• Customize the smoke flavor. Lump charcoal already lends itself a natural smoke flavor when compared to bri-quettes, but to really customize that flavor in your food, you can complement your lump charcoal with wood chips or chunks. Chips are smaller and more readily available in most stores, but they burn faster. Chunks burn slower and give you a better chance to lock in that unique smoke flavor. And once you pick a wood size, it’s time to pick a flavor. Apple, cherry, oak, mesquite and hickory are just a few of your options, so don’t be afraid to explore several. Whatever you’re planning to smoke, there’s a chip or chunk out there that offers the perfect flavor complement.

• Take control of your temperature. In the hands of an experienced grill master, the uneven heat offered by charcoal grills is a benefit, not a drawback. Creating two zones on your grill will give you the strong, searing heat of the fire on one side, and indirect heat on the other side to cook your meat all the way through. To accomplish this, pour charcoal into one half of the grill - this will be your direct heat source - and leave the other half empty as your indirect heating zone. Heartier meats like steak can then be cooked for two minutes on each side in the direct zone and allowed to finish cooking in the indirect zone where you’ll lock in all of the flavor without burning your meat.

• Targeting the topmost temperature. To be sure your food is cooked to perfection, a temperature thermometer is a must. Dark meat chicken or turkey should be cooked to 175 degrees, while white meat should be cooked to 165. Beef and lamb should be cooked to 130 degrees (for a rare result) all the way to 170 degrees or higher for well done. And if your menu calls for brisket, keep the meat cooking until it reaches 185-205 degrees.

You look forward to the summer grilling season all year. Now that it’s here, don’t let a single opportunity pass you by. Apply the tips above and you’ll take your time-honored pastime to a whole new level in 2017. To learn more about Smarter Starter Fluid, visit escogo.com/smart-erstarterfluid.

Five ways to take summer grilling to a whole new level

Could any food be as sim-plistic and delicious at the same time as a patty of beef on top of a crusty bun, served with lettuce, tomato and your choice of condiments? Burg-ers are the go-to item for bar-becues, campouts, fast-food meals, and late night trips to the diner. A juicy burger can satisfy so many cravings in one sitting.

If ever there was a recipe to master, it would be grilling the perfect burger. Though barbe-cued burgers may seem easy to make, all too often burgers are botched by a few mis-takes. But don’t worry, burger mastery is within reach if you follow these simple tips.

• Begin with fresh meat. Freshly ground meat will produce the best flavor. If you are unsure when the packaged ground beef was made, ask the butcher or someone in the meat department of the super-market to grind you up a fresh batch. Otherwise, use a food processor or an attachment on a stand mixer to grind the meat yourself.

• Fat has flavor. If you’re

going to indulge in a burger, make sure it has a fair amount of fat content. Fat helps keep the burgers moist and juicy. Make sure the fat content is about 18 to 20 percent of the mix. This helps to guarantee flavorful burgers.

• Keep the meat cold. Chilled burger patties will firm up and hold their shape better during cooking. Leave the pre-made patties in the refrigerator until the last min-ute. Keep patties on ice if you will be cooking burgers in batches.

• Don’t overhandle the meat. Compressing the meat and handling it too much can lead to dry, dense burgers. Avoid tough meat by handling it as little as possible. Keep your hands wet while shap-ing the patties so they’ll come together easily.

• Oil up the grill. A clean, well-oiled grill prevents burg-ers from sticking during cook-ing.

• Make sure the grill is super-hot. The goal is to cook burgers over high heat and fast. This is achieved with a

very hot grill. It may only take three to five minutes per side to cook the burgers, depending on the thickness of the patty.

• Flip only once. Wait until the burgers have been grilling for a few minutes and release easily from the grill grate. Flip them over and allow them to cook a few minutes more. This helps keep the juices inside the meat and prevents your burgers from turning into burnt hockey pucks.

• Resist the urge to squash the burgers. Pushing down on the burgers with the spatula will only force the juices out. If you want dry burgers, press them down. If you want nice, juicy burgers, step away from the spatula.

• Allow the burgers to rest. Take the burgers off the grill and let them rest for 5 minutes so that all of their juice redistributes through the patty. Toast your ham-burger buns and then serve the burgers with your favorite toppings.

Dig in and enjoy your ef-forts, as well as the compli-ments from other diners.

(MS) – Slow smoked chicken, ribs, and brisket are staples of the traditional American barbecue. The deep smoky flavors and fall-off-the-bone tenderness is a hallmark of the low-and-slow – a low temperature, cooked over a long time – cooking technique.

Originally, open pit fires were used for the slow cooking process. Luckily, with a smoker box, wood chips and a gas barbecue, backyard chefs can now taste the smoky fla-vor of wood and cook with the convenience of gas.

Here are some helpful tips for adding smoky flavor to your next backyard meal.

• Wood chips should be soaked in water for at least an hour before using. Drain them and add them to a stainless steel or cast iron smoker box.

• Fill the smoker box two-thirds of the way with chips and place the box on either the heat plate above the burner or on the cooking grids.

• Add wood chips five to 10 minutes before putting your meat on the grill – raw meats take on smoky flavors much better than even slightly cooked meats. Having a smoky environment to start will enhance and deepened flavors.

• Smoked meats will have a deep, pink ring on the outside – this indicates how deep the smoke has penetrated your meat.

• Hickory is probably the most famous smoking hardwood. It imparts a strong hearty flavor to meats and is used mostly to smoke pork shoulders and ribs.

• Mesquite is one of the most popular woods, it is sweeter and more delicate than hickory, and is a perfect complement to richly flavored meats such as beef, duck or lamb.

• Apple has a sweet, mild flavor and is used mostly with pork and game, but can be used for poultry as well.

More grilling tips and recipes are available online at www.broilkingbbq.com.

Grill a perfect burger every time

Wood and smoke enhance grilling

7Saturday, May 20, 2017Jefferson County Neighbors

Local Farm Fresh Beef & Pork.

Located 1 1/4 Miles East of Reynoldsville on 4th St. or 6 Mi. West of DuBois on

Wayne Road

Owned and Operated By Ted Palumbo & Sons

Ted’s MeatMarket

TRY THE REAL TASTE OF BEEF

No water or chemicals added

to our fresh products.

653-2147

Specializing in the Finest Quality Beef,

Pork, Chicken & Smoked Meats

• Package DealsAvailable

• Daily SpecialsWe Accept Visa,

Discover, MasterCard

& Access Card

John Biggie, Jr.119 South of Sykesville, North of Big Run

Punxsutawney, PA 15767

Phone:(814) 427-2363

Hours: Mon.-Thurs. 9-5;Fri. 8-7; Sat. 8-4

Come to Biggie’s Quality MeatSee What Everybody’s Talking

About. There Are Some Things In Life Everyone Should Try, A Trip

To Biggie’s Is One Of Them.

Biggie’s Stands for QuALITy

HAVING A BARBECUE?

Everyday Low Prices & Name Brands

Rt. 119 N, Punxsutawney • 938-3500

40 White St.Brookville, PA 15825

Open Daily 7 a.m.-10 p.m. 814-849-2356

( B P T ) – F l ow e r s a r e blooming, days are getting longer and temperatures are warmer - you can probably recognize all the signs that grilling season has arrived! But do you know how to best season all the fresh foods you’ll grill this summer?

Sure, a dash of salt and pepper may be all you need for some premium cuts of meat, but creative season-ing with organic spices and herbs can enhance the taste of virtually everything you grill. What’s more, the clean simplicity of organic season-ings perfectly complements the natural healthfulness of grilling.

The organic seasoning ex-perts at Frontier Co-op offer some tips for using season-ings to achieve greater grill-ing this spring and summer:Dry or wet? That’s the rub

Two of the most common ways to add seasonings to grilled food is through the

use of a rub or marinade. What’s the difference be-tween the two? It’s not just that one is dry and the other wet, because some rubs are wet, too.

Generally, rubs are mix-tures of dry spices that you rub on food to add flavor before cooking. They’re good for high-fat foods like meat, and often contain salt and sugar, which also promotes the formation of a crust on the food when you grill it. Usually, after applying a rub you’ll want to let the food sit an hour or two before grilling it.

Marinades are typically liquid seasoned with spices to add flavor to food and sometimes tenderize it. You place the food in the liquid and allow it to sit for a set period of time – a few hours to overnight. When you’re ready to cook, remove the food from the marinade and use a brush or rubber spatula

to remove excess marinade before placing the food on the grill. Marinades are great for vegetables and meat, poultry or fish that tend to be dry.

Other ways to spice things up

Of course, seasonings can add flavor to food in multiple ways. For example, if you’re soaking vegetables or fruit before grilling, you can add herbs and spices to the soak-ing water. In addition to ab-sorbing liquid, the food will also soak up the great flavor of the seasonings.

Some foods benefit from basting during the grilling process. You can enhance the flavor of the food by adding seasonings to the butter or liquid you use for basting. If you use foil packets to steam fish, veggies or fruit on the grill, you can add seasonings directly atop the food before folding the foil, or add them to a bit of liquid at the base of the packet.

Pairing seasonings with food

Some food/seasoning pair-ings are obvious, like apples and cinnamon or fish and lemon pepper. However, a wide range of seasonings can elevate the flavor of a vari-ety of foods. Here are a few creative pairings to try this summer grilling season:

• Cardamom – Pork, apples, pears, citrus fruits, cabbage and carrots

• Cloves – Beef, pork, sweet potatoes, onions, ap-ples, pears, citrus fruits and peaches

• Cumin – Hamburgers, pork, chicken (marinades), tofu, tempeh and cabbage

• Ginger – Steak, chicken, fish, seafood and fruits

• Marjoram – Burgers, chicken, fish, lamp, poultry and vegetables

• Poppy seed – Potatoes, cabbage, carrots, onions and zucchini

• Saffron – Chicken and

fish• Turmeric – Lamb, beans

and zucchiniTry this recipe for Savory

Paprika and Chili Rub the next time you grill meat, tofu or vegetables:

Savory Paprika and Chili Rub

Ingredients:1 teaspoon Frontier Organic Ground Paprika1 teaspoon Frontier Organic Chili Powder2 teaspoons Frontier Organic Ground Cumin Seed1 teaspoon Frontier Organic

Onion Powder1 teaspoon Frontier Organic Ground Cayenne Chili Pep-per1/2 teaspoon Frontier Organic Garlic Powder4 teaspoons olive oil

Directions:Mix all ingredients together

and rub into meats, poultry or vegetables (or shake onto soft veggies, tofu or tempeh). Then refrigerate for one hour before grilling.

For more grilling seasoning ideas and recipes, visit www.frontiercoop.com.

Seasoning tips to help you savor a great grilling season

(StatePoint) – With fam-ily and friends gathering to celebrate all summer long, try a new and healthy twist on some backyard barbeque essentials.

Dishing on SidesMeats may be the star of

the show, but no backyard barbeque is complete with-out side dishes. From slaws and salads to fresh fruits and veggies, making your own side dishes from scratch al lows for creat ivi ty and control of what goes onto your plate.

Switch up your coleslaw by shredding crisp, tart ap-ples such as Granny Smith in your blender and toss with grated carrots, poppy seeds, white vinegar and raisins. For a tasty alterna-t ive to tradit ional potato salad, try blending boiled new potatoes with smoky bacon, Dijon mustard and mayonnaise.

The gri l l isn’t just for meat – fruits and veggies t ake on an en t i re ly new flavor profile when lightly grilled. Prepare a vegetable p la t t e r wi th an a r ray o f homemade dressings for dip-ping, or top with a parmesan balsamic vinaigrette.

For a sweet treat with-out the guilt, grill fruits – such as pineapple, peaches, plums and nectarines – for a caramelized crust and add a scoop of ice cream to make a decadent dessert.

Spice it Up!While everyone loves a

classic hot dog or a juicy hamburger, the preserva-tives and calories found in these seasonal staples, and their condiment compan-ions, don’t properly fuel you for an active summer gathering. Instead, consider healthier alternatives like gri l led chicken or a lean cut of meat. These choices will be anything but bor-ing when paired with fresh, homemade marinades, dry rubs or salsas.

Create dressings, spice blends and other toppers to season your favorite grilled good ie s . New h igh - t ech blenders, such as the Vi-tamix A2500 Ascent Se-r ies Blender, can makes this more convenient. I ts 8-ounce Self-Detect con-tainers are the right size for creating and storing small batches.

For an unexpected fruity flavor paired with your main course, try a light, tropi-cal avocado salsa, which i s de l ic ious wi th gr i l led chicken. For more of that classic barbeque flavor, use an apricot-ancho barbecue

glaze on your seafood and baby back rib skewers.

Summertime SippingThe creativity shouldn’t

end with your food. Spice up your drink menu by experi-menting with craft cocktails. Make your own simple syr-ups with fresh herbs, fruits, spices or veggie infusions, taking your cocktails to the next level.

Blending a combination of summer berries or tropi-cal fruits creates an all-nat-

ural syrup for a refreshing cocktail mixer. Muddling or grilling fruits can enhance their flavors – try blending grilled peaches, straining the mixture and adding it to a drink.

Unique drink options can extend beyond fresh fruits. Vegetables can make for an unexpected option. While the swee tness o f a bee t shines when paired with the depth of a bourbon, fresh cucumber pairs great with a

minty mojito.Let your creative juices

flow and wow your guests with the best backyard bar-beque of the summer!

Make your summer barbecues sizzle