It’s been a cold winter this season in Colorado but that doesn’t mean you have to skip out on grilling outside. These seven simple tips will still produce the juiciest meats even if you have to wear a parka while doing it!
Cooking in an enclosed area or under a porch or overhang is never advisable but you can still move your grill closer to your home. If possible, reposition your grill where it is out of the cold gusts of winter.
If you have a propane grill, be sure to have an extra tank on hand. Colder temps mess with the amount of fuel needed to properly cook your meats when compared to those spring and summer temperatures.
Avoid using a plate or anything that is not covered when transporting your meats from the grill to the kitchen. Your best bet is using ceramic cookware that has a lid.
Have your grill fired up and at optimal temps before bringing out your meat in that covered ceramic cookware. On average, you will need at least five extra minutes or even more to get the right temperature.
If your grill takes longer to heat up your meats will have the same problem. Count on adding 20 minutes additional cooking time per pound if temps drop below 45 degrees F. This especially applies to meats such as chicken.
Don’t waste any time getting your meats transported to the grill. Close that lid as fast as you can to keep the heat trapped and from temperatures quickly dropping.
The thicker the cut of meat, the longer you will have to cook it. If you don’t want to use extra propane or worry that a roast, chicken or turkey won’t be ready in time, go with leaner or thinner cuts of meat such as pork chops.
Make sure you bundle up while you’re out there and invest in a meat thermometer to get the optimal temperature for your cooked meats since you are working against frigid weather!
You don’t have to wait for the right weather conditions to make flavorful bratwurst and onions. If you’ve got a pan—we’ve got a plan for whipping up this recipe any night of the week.
Bratwurst and Onions Recipe
2 tablespoons butter
1 1/2 sliced yellow or sweet yellow onions
1 tablespoon caraway seeds
1/2 teaspoon kosher salt
6 bratwurst sausages
1 12-ounce bottle of your favorite beer
In a large skillet, turn your burner to low-to-medium heat. Add your butter and allow to slowly melt in the pan. Once the butter has melted completely, toss in those sliced onions. Turn your heat up a bit to medium-to-high and add those caraway seeds. Once your onions have slightly browned, place your bratwurst in the pan. Add your beer and bring it to a rolling boil for approximately two minutes. Reduce the heat, cover and allow to simmer at low temps for around 30 minutes.
Remove from heat, set the brats aside, drain the pan and put the brats back in the pan with a tablespoon of butter. Allow the brats to sear and brown on each side for approximately 2 minutes on each side. Serve in a toasted bun with those sauteed onions and brown mustard.
Yes, YOU CAN cook pork chops in the oven without turning them into shoe leather.
Leaner meats like pork tend to dry out pretty fast if you don’t know what you are doing. No worries because we’ve got some simple solutions to keep those chops succulent and downright delicious.
First off, choose pork chops that have a bone. This helps prevent a piece of meat that is sliced so thin that you have zero chance of sucking the life out of it.
Avoid cooking those chops from cold temperatures. Instead, allow them to sit out for approximately 20 minutes. Cooking frigid pork chops leads to the meat cooking too fast whether you are throwing them in a pan or an oven.
Marinades will not only add more juice to your chops but will kick up the flavor you need in this meat which can be bland.
The proper internal temperature of your pork chops should be 145 degrees F. If you were raised on pork chops and apple sauce in the 1980s, your pork chops were no doubt always overdone thanks to a parasitic worm called trichinella. The USDA has since updated its guidelines in the 1990s and you don’t have to cook your pork to death anymore.
Oven-baked pork chops can cook anywhere from 15-20 minutes at 400 degrees F. And you don’t even have to worry about flipping them halfway through.
Give them a rest. You should always allow the meat to rest for approximately five minutes after cooking them. But for pork, this is especially important. A good three minutes or so should do the trick to keep those juices locked in.
Stop by our store, grab some pork chops and put these tips to the test!
#1 Chicken Wings. Dry rub sauced up or served naked, you can’t go wrong with this meat staple and our customers agreed. Speaking of rubs, if you need one we are proud to carry award-winning rubs from local businesses such as Big E’s rubs and sauces.
#2 Dessert. Whether your team is winning is not, you can celebrate or drown your sorrows in the dessert. While you’re picking up some chicken wings at our store, don’t forget to grab a pie from the Village Pie Maker that you can pop in the oven and bake fresh.
#3 Sausage. Are you seeing a theme here? That’s because grilling on Sunday’s big game is a write of passage and grilled, juicy sausage is no exception. Our variety of sausages will blow your mind and take your meat expertise to the next level even if you are a newb to grilling. How about showing up to that Sunday’s big game party with a rattlesnake or rabbit sausage?
#4 Meatballs. This staple is a big crowd-pleaser and can be slow-cooked in that crockpot making for easy cooking and transport. We’ve got meatballs rolled and ready to go.
#5 Ribs. Whether it’s beef or pork, ribs will put your grilling skills to the test. The general rule is low and slow but even a novice can pull off good ribs. Swing by our store for the right rubs, sauces, and cuts of meat all under one roof.
You may have noticed a recent movement to go vegetarian or even straight-up vegan. While eating veggies is good for your health it turns out that meats are also good for you and are part of that balanced diet millions of Americans are lacking.
There are a plethora of reasons that people make the decision to shun meats. And all are notable and cited such as a concern for the well-being of animals in general or even for religious purposes.
However, there is still a reason that humans are higher up on the food chain and it’s hard to ignore the essential nutrients that meats contain.
It’s also worth noting that fresh, and not processed meats are best. As one of the top butchers in Colorado, the Gourmet Meat & Sausage Shop cannot stress the importance of noting that fresh not processed meats are best and we’ve got them.
Here is a list of the health benefits that meats bring in your daily diet:
Your muscles need them. That’s right…meat contains the highest concentration of protein that helps build and repair muscle. Meat also contains zinc and omega 3 fatty acids.
But wait! There’s more!
Meats have the valuable mineral magnesium which is hard to find in foods. Magnesium aids in retaining normal muscle function.
Meat is not just for muscles but helps maintain bone health. Pre and postmenopausal women have the added benefit of curbing osteoporosis by incorporating fresh meats into their diets. This is because meat contains lysine—an amino acid that increases bone mineral density.
Meat contains lysine, an amino acid particularly important in the growth of connective tissue and collagen. Anyone that has had to deal with an ACL, MCL or meniscus tear can attest that you want to help rebuild or protect your soft tissue as much as possible.
No doubt you’ve overindulged during the holiday season and following a night of ringing in the New Year went even further. Today, you are most likely staring at the scale ready to tackle a new diet or exercise program among a myriad of other New Year’s resolutions.
If you plan or have considered doing a diet in the New Year (and ALWAYS consult your physician FIRST prior to starting any diet or exercise program) one of the more popular options is the KETO or Ketogenic Diet. Basically, it’s very similar to the Atkins diet in that you avoid carbs and instead get your calories from fat proteins. If you want to learn more you can check out this article with more details.
And speaking of proteins, meats are the best source and the Gourmet Meat & Sausage Shop has got you covered with a plethora of succulent meats that will actually allow you to enjoy this diet.
You might have noticed that most of the list is comprised of different cuts of steak. However, it’s the pork belly that has the highest amount of calories and fat by a long shot when compared to the other meats weighing in at just 4 ounces it contains a whopping 585 calories and 60 grams of fat! However, no matter which way you cut it (sorry, a butcher joke!) these meats are versatile and downright delicious and will help you stick to your diet.