How To

5 Grilling Mistakes You are Probably Making and How to Avoid Them

5 Grilling Mistakes You are Probably Making and How to Avoid Them

Every once in a while even grill masters experience a grilling flop. Maybe the meat was not that tender or say…your grill caught on fire. Whatever the case, The Gourmet Meat & Sausage Shop has some ways to avoid a grilling mishap or disaster (depending on how you look at it.) 

Here are 5 grilling mistakes you might be making:

1. Chill out. Well, by chill out we mean to allow your meats to chill a bit after taking them out of the fridge. This is one of the most common mistakes most backyard weekend warriors make. Whether you are throwing another shrimp, file, baby back rib, or a t-bone steak, you will want to allow the muscle in your meats to relax a bit before placing on your grill. Simply remove the meat from the fridge anywhere from 15 to 20 minutes before throwing on the grill. If this is a mistake you have been making, then you will immediately notice that the texture is much more tender. 

2. Grilling methods matter—do you really know your grills?

Most of us know the obvious differences between a smoker, a gas or charcoal grill. Heck, many of you might own all three! If this is the case, skip to the next tip. If not, read on. Your gas grill may not be the best option for meats that you would prefer to have crispier skin. Gas grills allow for better temperature control but that also means more steam. Charcoal is not for the novice user and those flare-ups could destroy your burgers in seconds…we’ve all seen the memes and videos! And smokers? Well, if you like lots of smokier tones and flavor and if you’ve got the time—go for it! 

3. Soaking wooden skewers. 

Beautiful, perfectly chunked slices of meat—check. Cherry tomatoes and bell pepper chunks?—check. Skewers to make the perfect kebabs? You get the idea…But for the love of all that is holy on that grill, be sure to soak wooden skewers FIRST before threading your meats and veggies onto the stick. Simply fill up that sink and allow them to soak at least 30 minutes. Boom! No more incinerated skewers that fell apart before you even began to cook your creation. 

4. No poking around. 

The smaller cuts or thinner cuts of meats you have, the more likely they are to cook quickly and dry out. This also applies to when meats have been poked and prodded or when too many holes allow those meats to dry out. Ditch the fork and use spatulas and tongs to flip your meat while grilling. 

5. Reading internal temps through the eye 

Rather than eyeballing that cut of meat and declaring it perfectly cooked, you will want to invest in an instant-read thermometer. These gadgets are worth their weight in gold or meat. That pork butt might look cooked by its smell but without an internal and instant temp check, it could be over and undercooked. Don’t chance it! 

DO try these tips at home this weekend and let us know how it went! 

How to Properly and Safely Store Meats in Your Refrigerator

How to Properly and Safely Store Meats in Your Refrigerator

As the coronavirus continues to keep all of us at home in Colorado there is no time like the present to organize those meats you are stocking up on at home. In this week’s Gourmet Meat & Sausage Shop blog we breakdown the best ways to make your purchase or essentials last longer. 

Storing Fresh Meats in the Fridge 

Organizing your refrigerator is not only a good idea but ensures that your meat juice is not contaminating your fresh fruits and vegetables. 

If these meats are going to be consumed in the next two days store them in your refrigerator. If not, label them and place them in a freezer bag with the date on it. Cooked and raw meats can be safely stored in your freezer don’t be shy about cooking up that chicken or beef and freezing for a rainy day. 

If you plan on planning out those meals ALWAYS store your meats on the lowest levels of your fridge or towards the bottom of the fridge. And if your meats are in that plastic packaging and not sealed you should move it into a plastic container so that those meat juices don’t drip or leak onto your shelves or drawers. Raw meat bacteria could not only make you sick but mess up your other refrigerated items. 

Because we are a Colorado butcher shop, we tend to pound those chicken breasts or slice your meats for you but if we didn’t trim those meats take the time to do it before placing it in the freezer. 

Storing and Organizing Meats in the Freezer 

As aforementioned, if you are going to freeze your meat make sure it’s in a sealable container and labeled with a date. For quick and easy dinners, individually wrap your steaks, chicken breasts or any cut of meat in butcher paper and then place in a large freezer bag especially if you bought in bulk. 

Place older packages of meats towards the front of the freezer and move newer ones to the back. For added inventory control use wire baskets or bins in your freezer organized by the type of meat in each bin. 

When Good Meats Have Gone Bad and When to Toss Them 

Sometimes meats will spoil and it’s important to know when that happens and it’s always best to err on the side of caution. Meats should NEVER have a slimy surface and if that beef has a sulfur odor it’s gone bad. In fact, any meats that have an offensive odor should be tossed. 

Your ideal freezer temperature should be 0 degrees Fahrenheit and your refrigerator should be at 34-40 degrees Fahrenheit. 

How to Bake Buffalo Chicken Wings in the Oven

How to Bake Buffalo Chicken Wings in the Oven

Colorado temps continue to stay as cold as Alaska’s Klondike but you can still enjoy crispy chicken wings at home right out of the oven. 

Here is a recipe for crispy chicken wings:

  • 3 lb. chicken wings 
  • 10 oz. of Frank’s Red Hot Buffalo Sauce (or your favorite buffalo wing sauce
  • Preheat your oven to 400 degrees F. Grab those baking sheets and line it with aluminum foil. You will need two baking sheets.
  • In a large bowl or using a sip-sealed bag, toss your wings in the sauce until evenly coated.
  • Lay the wings flat making sure not to pile them on top of each other. Once your oven has reached the optimal temp, slide each baking sheet on separate wire racks. Allow wings to back for 30 minutes then turn setting to warm for an additional 10 minutes. 

Serve with a side of celery and carrot sticks and ranch or bleu cheese dressing.