Tag Archives: Grilling

Thoughts Filled with Farming, Family and Forkfuls of Food

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Musings of a Pig Farmer
by Larry Sailer

What’s the first thing that comes to mind when you think of celebrating? Many people may think “cake and ice cream.” I have to admit that I most often think “pork” first – more specifically grilled pork.

Grilling pork means a feast for our family, and that’s how we spent Mother’s Day and my wife, Janice’s, birthday last weekend. It’s also how we plan to celebrate our 30th wedding anniversary and my birthday today. (Yes, my birth date and my wedding date are one in the same. When you get married on your birthday, you never have an excuse to forget your anniversary!)

We have had a lot to be thankful this week. My seed is all in the ground, thanks to great help from my family over the past week. Our youngest son, Corey, took a few days of vacation. He’s a conductor for the Union Pacific Railroad but enjoys spending a few days every spring driving tractor. My grandson, Devin, had a week-long break between the end of his spring semester at Iowa State University of the start of football practice / summer school. He also had a blast running the tractor, and I was also glad for his help doing hog chores. My granddaughter, Jessie, and grandson, Darin, helped do some yard work.

Many hands make light work, whether you’re farming or grilling. Last weekend my grandsons, Devin and Darin, helped me grill approximately 300 pork burgers for Mort’s Water Company of Latimer, Iowa. As we were flipping patties, I couldn’t help but think once again how government regulations could impact my farm.

We must keep a close eye on the Department of Labor’s proposed regulations that could limit the extent to which the younger generation gets involved. We must follow the Farm Bill debate as it, in a lot of ways, dictates how we farm. We must also keep a close watch on organizations like the Humane Society of the United States (HSUS) that try to influence how we produce the safety, most abundant food in the world. Americans also enjoy one of the most economical food supplies in the world. That’s not just my opinion, it’s fact.

Regulation, specifically over regulation, costs money. Duplication of laws and regulations creates added expense for government, businesses, farmers and even consumers!

Burger Basics: Tips to Create Perfect Patties

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Guest blog post by
Michelle Baumhover, Director of Consumer Marketing Iowa Beef Industry Council

Burgers sizzling on the grill is a classic sign of summer. By following a few simple steps, it will be easy to enjoy juicy, flavorful burgers this summer.

Selecting the beef:

  • Select an 80/20 lean to fat ratio for optimum flavor and juiciness.
  • If fat is of concern keep in mind excess fat drips away during grilling. You can also blot cooked burgers with a paper towel to remove any excess fat.

Preparation:

  • Lightly shape burgers to ¾ inch thickness. Overworking ground beef will result in a compact firm textured burger that could be dry.
  • Gently indent or form a well in the center of the burger to keep the burger from swelling in the middle during cooking. The burger will flatten during cooking.

Grilling:

  • Cook patties over medium heat for even cooking. Burgers grilled over too high of heat could overcook or char on the exterior before the center reaches the desired doneness.
  • Use a spatula or tongs to turn burgers. Don’t press or pierce patties during cooking as that will cause flavorful juices to escape!
  • Cook burgers to an internal temperature of 160°F. The most accurate way to determine doneness is by using an instant-read thermometer.

Get good, quality ground beef from a local locker or from a retail shop you trust, advises Sutter Homes Chef Starr. “Make sure it’s cold and fresh. We like to use an 80/20 mix with 20 percent fat. Fat is flavor!”

To make a juicy burger, Chef Starr cautions cooks to avoid over-handling the ground beef. Try your hand at grilling this weekend and put a new twist on the classic American burger! More recipes are available from www.beefitswhatsfordinner.com.

Thai Burger

Ingredients

  • 1 pound ground beef
  • 1 cup shredded Napa cabbage
  • 2 tablespoons fresh lime juice, divided
  • 1/2 cup chopped green onions
  • 1 teaspoon ground ginger
  • 1 teaspoon hot chili sauce *Hot chili sauce, an Asian condiment made from red chilies, garlic and vinegar, imparts a tangy, spicy heat to dishes. Hot chili sauce is available in Asian markets and the Asian section of most supermarkets.
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon hoisin sauce
  • 1 teaspoon toasted sesame oil
  • Salt and pepper
  • 4 whole wheat or white hamburger buns, split

Instructions

  1. Combine cabbage and 1 tablespoon lime juice in medium bowl; set aside.
  2. Combine ground beef, green onion, ground ginger and hot sauce in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
  3. Heat nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season with salt and pepper, as desired. *Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.
  4. Meanwhile, combine peanut butter, hoisin sauce, remaining 1 tablespoon lime juice and sesame oil in small bowl. Cover and refrigerate until ready to use.
  5. Place 1 burger on bottom half of each bun; top evenly with peanut butter mixture cabbage mixture. Close sandwiches.

Food & FamilyPut the Sizzle in Summer with Beef: Select the Cut That’s Right for You

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Michelle Baumhover talked about different cuts of beef while grilling steaks during a Latham Seeds / WHO Radio Crop Tour Stop earlier this month.

Guest blog by Michelle Baumhover, Director of Consumer Marketing, Iowa Beef Industry Council

Grilling season is upon us, and there is no better place to enjoy a great steak than in Iowa! Iowa’s cattlemen are committed to providing wholesome, safe and delicious beef. With abundant feed, rolling hills and green pastures, Iowa is one of the premier beef-producing states in the country.

Beef puts the sizzle in summer by delivering great taste and nutrition. There are 29 lean cuts of beef each packed with 10 essential nutrients making beef one powerful protein. With so many lean cuts available – like traditional favorites such as T-Bone, Sirloin and Strip Steak – you may wonder how to choose which is best for you.

Learn about all the great beef options available from a Web tool called the Interactive Meat Case. Visit the homepage of IaBeef.org to learn more about the variety of nutritious and satisfying beef cuts, including cut descriptions, recipes and cooking tips.

Grilling is one of the healthiest ways to enjoy beef and it’s as easy as 1, 2, 3 — follow these grilling basics for great beef every time!

Step 1: Prepare gas or charcoal grill according to manufacturer’s directions for medium heat.

Quick tip: To estimate medium heat, cautiously hold the palm of your hand, at cooking height over the grill surface. Count the number of seconds you can hold your hand in that position; approximately 3 seconds is medium

Step 2: Remove beef from refrigerator and season with herbs or spices as desired. Place on cooking grid.

Quick tip: Marinades tenderize less tender and less expensive cuts of beef. Always marinate in the refrigerator. Less tender beef cuts from the round, flank and skirt should be marinated at least 6 hours – but no more than 24 hours – in a mixture containing an acidic ingredient or a natural tenderizing enzyme such as lime juice, Italian dressing or wine.

Step 3: Grill, turning occasionally to desired doneness. After cooking, season beef with salt, if desired.

Quick tip: Use long-handled tongs for turning steaks; a fork will pierce the beef causing loss of flavorful juices.

Quick tip: The best way to determine doneness is to use an instant-read meat thermometer, inserted horizontally from the side to penetrate the center of the meat. Allow 10 to 15 seconds for the thermometer to register the internal temperature.

  • Aim for a reading between 145°F (medium rare) to160°F (medium), which are the ideal temperatures for tender, juicy steaks
  • To avoid over cooking, remove steaks from grill when thermometer registers 10? below desired temperature as the steak will continue cooking when removed from the heat. After removal from grill allow steaks to ‘rest’ for several minutes before slicing.
  • Time guidelines are available relative to beef cut and thickness. Click here to view the chart.

Shannon Latham and WHO Radio’s Bob Quinn enjoyed taking part in the Iowa Burger Tour. They gave a “thumbs up” to the Gunder burger from the Irish Shanty in Gunder, Iowa.

Producer-directed and consumer-focused, the Iowa Beef Industry Council is funded by the $1-per-head beef checkoff. Checkoff dollars are invested in beef promotion, consumer information, research, industry information and foreign market development, all with the purpose of strengthening beef demand. For more information, visit www.iabeef.org.