Need a little guidance on your way to world-class, clean-meat gourmet? We have collected some recipes based on cuts of meat often received in the Basic CSA. The recipes are generally easy and the results delightful. Enjoy and bon appetite!
Safe Food Handling Instructions
In warm weather it is especially important to pay attention to how you cook, store, and transfer your meat. If food is mishandled or cooked improperly it could contain bacteria that can lead to illness. For your protection, follow these safe handling instructions.
- Keep refrigerated or frozen.
- Thaw in refrigerator or microwave.
- Keep raw meat (beef and pork) as well as poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
- Cook thoroughly.
- Keep hot foods hot. Refrigerate leftovers immediately.
- Foil Pockets – Wrap a single serving of meat, vegetables, and potato in foil and fold in sides to seal. The meat juices will make the vegetables tender and the vegies add a scrumptious flavor to the meat. We recommend onions, peppers, tomatoes, & carrots.
- Marinade – Marinade your meat for 30 minutes to 24 hours in the refrigerator before cooking. You can use a store variety marinade or make your own using anything acidic (like citrus) or salty. Add your favorite flavors so they can sink in as the meat is slowly becoming more tender. We like placing the meat with marinade in a ziplock bag, so it is easy to twist, flip, & squish to apply the marinade to all areas of the meat.
- Corn – Place corn on the cob onto the grill while it still have the husk on it. Turn each ear a couple times to expose all sides to the heat. When the husk looks toasty brown, it should be ready to eat. The husk will keep the corn hot while you finish getting the meal on the table. It also a lot easier to remove the husk & silk after it is cooked.
- Whole chicken – To cook a whole chicken on the grill look for the great Grilled Chicken recipe in the chicken section.
- Double duty – Here it something I do a lot. Make those coals do double-duty and save yourself some time tomorrow. After cooking your meal, put tomorrow’s meat on the grill to slow cook while you are eating. Refrigerate and warm up the next day – grilled taste without the extra fuss!