What's the difference between USDA Prime and USDA Choice?

Basically, more fat marbling throughout the meat. As you can tell from the following photos, Prime Grade (on the right) has much more fat marbling throughout the meat than the Choice Grade (on the left).

USDA PRIME, USDA CHOICE & OTHER GRADES OF BEEF

All beef is not created equal. The quality depends on not only the stock but the animal’s environment, type of feed, slaughter technique, aging, butchering, packaging and other factors, a key factor of which is marbling. The eight USDA grades are Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. USDA Prime is generally only available to restaurants and specialty butcher shops. The best quality sold at supermarkets is generally USDA Choice, although many markets sell only Select. If the grade is not indicated, ask. Only 2% to 3% of all beef produced is graded USDA Prime.  About 58% of all beef produced is graded USDA Choice. The grading is based on three factors: the proportion of meat to bone (conformation), the proportion of fat to lean (finish) and overall quality. Beef grade is largely determined by the nature of the steer, although the industry tries, through breeding and feeding practices, to raise cattle that will earn a Choice grade.

We have always sold Choice Rib Roast here at Wassi's Meat Market. There generally is no demand for "PRIME" in our area. People just won't pay the price.We have recently seen an interest in "PRIME "cuts in our shop and for the first time this year we are offering "PRIME" Rib Roast. We will still offer Choice as well.

How To Smoke a Turkey

If you think Thanksgiving is the only time of year to test your skills at smoking a turkey, think again. This slow-cooking method infuses the meat with a savory and smoky flavor that's as good during the warm spring and summer months as it is during the cool holiday season. Like roasting, smoking uses low, indirect heat. But it's more than just heating--this method actually adds a rich flavor to the meat, which can be influenced by your choice of wood chips, herbs and other flavorings you put directly on the heat source in your smoker. And since the process take several hours, you can make a day out of smoking your turkey. So, break out the Frisbee, lounge in the hammock and soak up the sun and fresh air, while the smoker does all the work.

Not feeling up to the onslaught of leftovers from a whole turkey? A turkey breast is the perfect option for a smaller crowd. This recipe for herb-smoked turkey breast uses tart Granny Smith apples, onions and fresh herbs to enhance the flavors of the meat.
What You'll Need

• 1 bone-in fresh turkey breast, about 7-1/2 pounds

• 1 Granny Smith apple, cut up

• 2 medium-size onions, cut up

• 8 sprigs fresh thyme

• 4 small sprigs fresh rosemary

• 6 sage leaves, torn

• 2 teaspoons seasoning salt (such as Adobo)

• 1 teaspoon paprika

Step By Step

1

Rinse breast and pat dry. Loosen skin over both sides of turkey breast. Soak 2 to 3 cups wood chips in hot tap water.

2

Cover water pan completely with aluminum foil. Add apple, onion, 4 sprigs of the thyme, 2 sprigs of the rosemary and 3 of the sage leaves.

3

In a small bowl, combine Adobo and paprika. Place a generous amount between the skin and breast meat and remainder on the outside of skin. Tuck remaining herb sprigs under skin.

4

Prepare smoker: Fire up about 10 pounds charcoal until gray and ashy. Place water pan in body of smoker and place body on top of grill base. Fill water pan with 6 to 8 cups hot tap water, and gently replace grill racks. Shake excess water off chips; add to charcoal through side door.

5

Place turkey breast on top grill rack, cover and smoke at 225 degrees F to 250 degrees F for 3-1/2 hours or until breast meat registers 160 degrees F on an instant-read thermometer. Let stand, covered with foil, for 20 to 30 minutes before slicing and serving.

How to grill the perfect steak

CHILL OUT Please remove thawed meat from the refrigerator 30 minutes before cooking.

READY, SET, SEAR! Gas or charcoal grill: Sear each side 1 minute over high heat then move to indirect heat or reduce heat to medium. Continue cooking to the times below.

GRILLING TIMES Organized by thickness and temperature makes grilling easy.

GIVE IT A REST Always let steaks rest 5 minutes before slicing.

FILETS MIGNON & CENTER-CUT RIBEYES

Thickness	Rare 120° to 130° F	Medium Rare 130° to 140° F	Medium 140° to 150° F
1.5"	5 minutes EACH SIDE	5.5 minutes EACH SIDE	6 minutes EACH SIDE
1.75"	6 minutes EACH SIDE	6.5 minutes EACH SIDE	7 minutes EACH SIDE
2"	7 minutes EACH SIDE	7.5 minutes EACH SIDE	8.5 minutes EACH SIDE

SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS **

Thickness	Rare 120° to 130° F	Medium Rare 130° to 140° F	Medium 140° to 150° F
1"	7 minutes EACH SIDE	8 minutes EACH SIDE	11 minutes EACH SIDE
1.5"	9 minutes EACH SIDE	10 minutes EACH SIDE	12 minutes EACH SIDE
1.75"	10 minutes EACH SIDE	12 minutes EACH SIDE	13 minutes EACH SIDE
2"	11 minutes EACH SIDE	13 minutes EACH SIDE	14 minutes EACH SIDE

The Best Way to Cook Corn on the Cob for a Crowd? It's Cooler Corn

As an obsessive food nerd, you'd expect that I would have at least heard of it, but over the weekend I was blindsided by the simple genius of this method for cooking loads of corn on the cob (which is still in season, no matter that summer already seems like a sad memory) perfectly.

I was hepped to it while visiting my family . Short story: We like corn on the cob. And with eight adults at the table, that means a couple of dozen ears. We would have used the lobster pot to cook them all, but the lobster pot was busy steaming lobster.Then my sister,  says "let's do cooler corn!" Before I can ask "what the hell is cooler corn?" a Coleman cooler appears from the garage, is wiped clean, then filled with the shucked ears. Next, two kettles-full of boiling water are poured over the corn and the top closed.

Then nothing.

When we sat down to dinner 30 minutes later and opened it, the corn was perfectly cooked. My mind was blown. And I'm told that the corn will remain at the perfect level of doneness for a couple of hours.

Turns out, Cooler Corn is pretty well known among the outdoorsy set (I found a handful of mentions on various camping websites). But for those of us who avoid tents as much as possible, it's perfect for large barbecues and way less of mess than grilling. In fact, I may even buy another cooler just so I'm ready for next summer. Now that I'm in the know

Frequently Asked Questions on THE BIG GREEN EGG

We know from experience that there are some common questions that Big Green Egg owners often ask. We've covered those here to conveniently and quickly provide you with an answer. We know that some EGG® owners will have specific questions that are not covered here and the best solution for getting a response to an individual query is to contact your nearest Big Green Egg dealer. This section also presents the BGE Warranty details for your review.

Frequently Asked Questions

How do I adjust the EGG to reach a given temperature and then maintain it?
One important attribute of the Big Green Egg is its ability to set and accurately maintain a desired temperature. The EGG has a two damper system that facilitates easy heat control. By adjusting both the top and bottom dampers, the heat inside the EGG can attain and hold temperatures ranging from under 200°F to over 750°F This range should accommodate any cooking needs — from low-temperature smoking to high-heat searing. The thermometer installed on the ceramic lid will provide accurate internal readings without opening the lid.

A dual function metal top is included with each EGG. The daisy wheel design contains openings that can be adjusted to allow more or less air to "fine tune" the desired cooking temperature. Opening the entire sliding metal top will achieve high temperatures more quickly.

Already installed on the base of each EGG is a stainless steel draft door, which now has a mesh panel for extra safety. (If you have an older EGG without the mesh, you have the option of purchasing a replacement draft door with the mesh.) It is best to keep the mesh panel fully closed to prevent hot ash or coals from popping out. As with the dual function metal top, you can adjust the draft door opening slightly to "fine tune" the cooking temperature or open the solid door fully to reach higher temperatures faster.

I still cannot get the temperature of my Big Green Egg above 350°F. What could I be doing wrong?
There are two common reasons why the EGG will not reach higher temperatures.

The first is lack of airflow. Make sure that all of the air holes are free of obstructions, including those in the fire grate, the fire box, and the space behind and around the firebox. It is also necessary for the horseshoe shaped opening in the firebox to be aligned with the lower draft door in order to obtain proper air flow. Increasing the amount of air will ensure the EGG reaches higher temperatures.

The second reason you may have trouble attaining higher temperatures is that the lump charcoal is wet or damp. If charcoal is wet, or was wet and has not completely dried, it will be very difficult to reach higher cooking temperatures. Removing the wet charcoal and replacing it with fresh, dry lump coal will remedy this problem.

Am I doing something wrong if I open my EGG and flames come out?
If you've been cooking at temperatures above 300°F, be very careful when opening the lid. First raise the lid an inch or two and pause to "burp" it before raising the lid completely. This will allow the sudden rush of oxygen to burn safely inside the EGG and not as a flashback which could startle you and possibly cause injury.

There is a gap between the dome and base of my EGG and smoke is leaking out. How can I correct this?
Fortunately, a small gap between the base and the dome can be easily fixed. Simply loosen the upper band just enough to move the lid; then press the lid down tightly against the base and retighten the bolt. This should eliminate the gap and resolve smoke leakage.

If this technique does not remedy the problem, there is another option. Sometimes through normal use the two nuts holding the spring to the lower edge of the band can loosen. If these nuts are no longer in a parallel line, tighten them until they are parallel again.

What are the procedures for replacing a worn gasket?
Should the gasket eventually show signs of excessive wear, it can be easily replaced following these simple steps:

• The EGG should be completely cool before attempting to work on the gasket.
• Remove the old gasket with a flat-edged scraper or box cutter.
• Clean the rim of the base and lid with acetone (preferred) or rubbing alcohol and let dry for at least 30 minutes. The surface must be totally clean for the new gasket to adhere.
• The new gasket is self-adhesive but you can use a spray adhesive (Super 77 by 3M) to ensure a good seal. If using the spray adhesive, spray a small amount around the rim of the base and lid. Allow this to set for about 2 minutes to become tacky.
• Remove the backing from the gasket and press firmly down onto the rim. Bend the gasket around the rim as you press down. Do not stretch the gasket; there is ample material for the top and bottom rim of the Big Green Egg.
• Allow the adhesive to cure for 24 hours with the lid closed before using the EGG.
• If the gasket should loosen, glue it back on with Elmer's glue or another household adhesive.

One of the EGG's ceramic pieces has a crack. What should I do?
The fire ring and fire box often develop superficial fissures or small cracks. This is due to normal aging of ceramics and will not affect the cooking results or durability of your EGG. Should the ceramic ever break apart, it can usually still be used for cooking until a repair can be made. Any of our ceramic parts can be easily repaired with the use of a heat resistant epoxy. Look for a high temperature, non-toxic epoxy, available at most home center or hardware stores. Follow the instructions that come with the product. The repaired part should be ready within a few hours.

Mold has grown in my EGG. How can I remove it safely?
Mold is naturally in the air around us virtually all the time. When it settles in a warm, moist environment, such as the interior of the EGG, it can readily grow and spread. When this occurs you will actually see the mold. To eliminate it, just light the EGG and bring the temperature up to 450°F and allow the EGG to "cook" for about 30 minutes. Then close the vents to put out the fire; after it cools down use a wire brush to remove any leftover mold residue. Do not use any chemicals to treat the mold! The ceramics can absorb the chemicals and emit dangerous fumes when the EGG is in use thereafter.

What can I do to keep my wood table free from grease and food stains?
Some EGG owners elect to purchase a Big Green Egg wood table instead of a nest. Available in several sizes, these tables are made of Cypress and they are very light in color in their natural state. Cypress is very rot resistant and will weather naturally to a light grey color. To retain the original color, use a clear protective deck coating on the entire surface of the table. If another darker color is desired instead, stain the wood with any outdoor wood stain. Applying a protective finish to the table will prevent or diminish grease and food stains; the protective finish will keep the table attractive for many years, even with frequent use of the EGG.

What Our Customers Have to Say about the BIG GREEN EGG!

Karen Canada

I was so happy to see you are selling "Green Eggs". I bought my first one about 12 years ago. We were so amazed at the difference in the taste of our food, we went back and bought a large one. I can't imagine cooking on any other grill/smoker. The only thing I haven't done yet is a cake. That is on my list! I would really like to go to one of the festivals they have. Maybe they will come south. Wouldn't that be fun?!

Glad you are happy with your Green Egg! Yes we have a fest coming up. The first weekend of November at Tuck Away Shores Resort in Indiatlantic. You might want to check it out.
Tuck Away Shores

How to Cut Up a Whole Chicken

Cutting Up a Whole Chicken

Save money when you buy a whole chicken and cut it up into pieces.
Buying a whole chicken is cheaper than buying pieces, and the leftover parts are ideal for making backbone of soup stocks. The same cutting method can be used for other fowl like duck or squab.

1. Place the chicken breastbone-side up on a clean, flat cutting surface.

2. Use a standard, sharp kitchen knife to slice off the wing joints. The wings can be set aside and reserved for stock.

3. To remove the breasts, make a shallow incision running along one side of the breastplate.

4. Deepen the incision by slicing into the chicken toward the rib cage. Pull the meat away from the rib cage as you slice down. As you progress further into the bird, slide the knife off of the rib cage repeatedly to ensure that you are removing any meat attached to the rib cage.

5. Your knife will come to a point, just underneath the wishbone, where the wing joint meets the rib cage. The wing joint cartilage is soft enough to slice through easily. Slice completely through the joint, stopping only when your knife reaches the cutting surface. At this point, the breast is almost completely off the bird.

6. Slice through the skin that runs from the tail end of the bird to the point where the leg meets the breast.

7. The breast should come off of the bird with little effort. Pull the breast outwards, away from the bird, being careful not to rip or tear the flesh. You might need to slice through some still-attached skin to remove the breast.

8. Cut through the leg joint until you reach the point where the leg bone meets the body. This joint can be difficult to cut through, so stop cutting when you reach bone. Don't try to cut through the leg bone.

9. Grasp the leg and pull it behind the bird, pressing your fingers into the back of the joint until the joint pops loose. You will feel the bone pop out of the socket. Remove the leg by cutting in and around the joint. Keep cutting until you have freed the leg from the body. Now, turn the bird around and remove the other breast and leg the same way, following steps 3 through 9.

10. The carcass, along with the wings, can be used for making soup stock.

11. You can debone the final cuts of meat further, or cook them whole, depending upon your recipe requirements.

About the Big Green Egg

The Big Green Egg Company was founded by Ed Fisher in Atlanta, Georgia over thirty years ago as he set out to bring a modernized version of the ancient kamado-style cooker to the American culinary marketplace. His product, the Big Green Egg, now created from advanced ceramic materials, is widely acclaimed as the best kamado-style cooker in the world with legions of fans (known as EGGheads) in over twenty-five countries. Ed Fisher has never wavered in his commitment to quality and the pursuit of perfection, and to this day all Big Green Eggs are still sold with a lifetime warranty on key components. Often copied, never matched … there is only one, original Big Green Egg – The Ultimate Cooking Experience!Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. The original American-designed cookers.

Jerky Making Tips

- A Jerky Cannon or Gun is the easiest way to make jerky. Jerky can also be made by cutting and marinating the meat. Place the meat on a Rack & Pan to cook at low heat in your own oven or in a Dehydrator. - When slicing jerky from cuts of meat, always cut the strips with the grain. This allows you to bite into the meat across the grain when eating. - Homemade jerky or sausage must be frozen after two weeks. This is because there are no chemicals or preservatives like you would find in store bought jerky or summer sausage. - A word about Cure and its use: Jerky making or smoking of meats involves cooking at lower temperatures (at or below 160 deg). Cure is a mixture of salt and sodium nitrate. It will reduce the incidence of botulism and other bacteria that can result from low temperature cooking. Cure also enhances the color and flavor of the meat. - We sell Jerky Seasonings that come with a cure packet so there’s nothing else to buy. Easy to follow directions are on the back of each package.

The Big Green Egg

We are now offering the best deals in town on the Big Green Egg!

Preparing Jerky Safely = Cook FIRST…Then DRY

Did you know that the USDA recommends that meat is cooked FIRST before processing in a dehydrator? Yes! It is key to heat the meat to a proper temperature (160˚ for meat and 165˚ for poultry) to kill all bacteria prior to the drying process.  Read below for more details on how to prepare jerky safely.
 
How to Safely Prepare Jerky
COOK FIRST . . . THEN DRY
The KEY to preparing jerky that is safe from bacteria is TEMPERATURE not TIME!
The basic method of preserving food by drying is to remove all moisture.
Using heat (steam or roast) prior to dehydration process is necessary because a dehydrator may not reach temperatures high enough to destroy bacteria.
The meat must reach the temperatures listed below, cooking longer at a lower temperature IS NOT effective or safe! Studies have shown that E. coli can survive drying times of up to 10 hours and temperature of up to 145˚F. It has been concluded by the USDA that home prepared jerky safety concerns are minimized if the meat is precooked to 160˚F PRIOR TO DRYING.
Step 1: Heat (steam or roast) meat to 160˚F and poultry to 165˚F BEFORE the dehydrating process.
Step 2: Place meat into dehydrator. While dehydrating, MAINTAIN a constant temperature of 130˚to 140˚F during the drying process because:
-          The process must be fast enough to dry food before it spoils
-          It must remove enough water that microorganisms are unable to grow
Step 3: Home dried jerky can be safely stored 1 to 2 months. If you have any doubts that you have not  reached the above posted temperatures, store in a refrigerator or freezer. Jerky is best stored in a brown paper bag in the refrigerator. Avoid storing in plastic bags or containers, which may develop condensation, leading to rapid mold growth

How Beef Is Graded

Beef Nutrition

Calorie for calorie, lean beef is one of the most flavorful and efficient ways to meet the daily value for 10 essential nutrients like iron, zinc and B vitamins and beef also provides 20 grams of protein per serving.

Pink pork won't kill you according to the USDA

If you're one of those pork connoisseurs who prefers your chop or tenderloin to be pink in the middle,well-good news: As of Tuesday, the USDA says you're in the clear as far as food-borne illness is concerned.The U.S. Department of Agriculture's Food Safety and Inspection Service has lowered its temperature recommendation for cooking pork to 145 degrees -- down from 160. (This means that pork will be the same standard as beef, veal, and lamb.) Note: it is recommended to let the pork rest for three minutes after removing it from the grill or oven.
Of course, there's a bit of irony in the fact that the USDA is lowering pork's minimum temperature ...
 Professional chefs have been cooking pork this way FOR YEARS! Now home chefs and backyard grillers can finally catch up to the restaurant standard without worry. But the question is: Will they?
The USDA's longstanding 160 degrees recommendation is so ingrained in our minds, it may be difficult for some to adjust to the new temp.

People have been taught this for generations and it's going to take a long time to get this removed ... It will be good for the next generation not to be so fearful so they can enjoy pork in a way they may not have been able to in the past.

Pork producers have been lobbying the USDA for years to lower the recommendation, arguing that improved feed and housing methods -- namely, moving hogs into bird- and rodent-proof buildings -- reduced the risk of pathogens and disease. From the consumer point of view, it's surprising to learn they were successful this time around given all the recent horror stories in the media about how factory farms are harmful to animals, the environment, and most important, the public.

 If there is nothing worse to you than a piece of overcooked, dried out pork,this news about the lower temperature recommendation will surely make you  happy. Bring on the pink pork!

Grilling Guide

 

How to grill the perfect steak

1:    Please remove thawed meat from the refrigerator 30 minutes before cooking.
2:    READY, SET, SEAR!    Gas or charcoal grill: Sear each side 1 minute over high heat then move to       indirect heat or reduce heat to medium. Continue cooking to the times below.
3:   GIVE IT A REST    Always let steaks rest 5 minutes before slicing.

FILETS MIGNON

Thickness	Rare 120° to 130° F	Medium Rare 130° to 140° F	Medium 140° to 150° F
1.5"	5 minutes EACH SIDE	5.5 minutes EACH SIDE	6 minutes EACH SIDE
1.75"	6 minutes EACH SIDE	6.5 minutes EACH SIDE	7 minutes EACH SIDE
2"	7 minutes EACH SIDE	7.5 minutes EACH SIDE	8.5 minutes EACH SIDE

STRIP STEAKS, RIBEYE STEAKS & T-BONE/ PORTERHOUSE STEAKS 

Thickness	Rare 120° to 130° F	Medium Rare 130° to 140° F	Medium 140° to 150° F
1"	7 minutes EACH SIDE	8 minutes EACH SIDE	11 minutes EACH SIDE
1.5"	9 minutes EACH SIDE	10 minutes EACH SIDE	12 minutes EACH SIDE
1.75"	10 minutes EACH SIDE	12 minutes EACH SIDE	13 minutes EACH SIDE
2"	11 minutes EACH SIDE	13 minutes EACH SIDE	14 minutes EACH SIDE

Article Printed in Florida Today 5/8/11

Wassi's Meat Market has been selling the unusual treat since before Valentine's Day. / Photo courtesy of Jan Wassi

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Written by

MARIA SONNENBERG
FOR FLORIDA TODAY

• Filed Under
• Life

Chocolate- covered bacon at Wassi's

Where: Wassi's Meat Market, 839 N. Wickham Road, Melbourne
How much: Four pieces for $3.99
Info: 321-242-3348 or wassismeta market.com
Also: Wassi's sells chocolate-covered jalapenos.

If you're a health fanatic, you must stop reading this. You have no business with a story that discusses bacon smothered in chocolate.
But wait! You may not realize that even if you're devout about what goes into that temple that is your body, you still can rationalize this treat. After all, reputable scientific research has proven the benefits of chocolate, and as everyone knows, pork is "the other white meat."
Ergo, chocolate-covered bacon must be health food.
Customers at Wassi's Meat Market in Melbourne must certainly think so, because Jan Wassi can't make enough of the stuff.
"The response has been fantastic," Wassi said. "I try to have it in the case no later than Thursday or Friday of each week, because it really sells over the weekend."
An ardent chocolate-covered bacon-chomping bride and groom even requested it for their nuptials.
"I did 300 pieces, cut into thirds and put on party platter trays," Wassi said. "Theirs, I swizzled with pink instead of white chocolate, because of her wedding colors."
Wassi went into full chocolate-covered bacon production just before Valentine's Day, after seeing a story about the eclectic food combo on the Food Network.
Called the "greatest thing since deep-fried Pepsi," chocolate-covered bacon has even been covered by Time magazine.
Bacon supposedly was first dipped in chocolate at the Ohio State Fair, where it was served on a skewer and named Pig on a Stick, but this could just be a fat, greasy urban legend. The Wassi's version is skewer-less.
The store sells four pieces for $3.99 a package.
If your taste buds need even more eccentric nurturing to blossom, Wassi's also tempts with chocolate-covered jalapenos.
"I remove the seeds, fill it with cannoli filling and then dip in chocolate," Wassi said.
Know of a chef or restaurant we should feature? E-mail Maria Sonnenberg at toastofthecoast@cfl.rr.com.

Grass Feed Beef

 I remind the you that grass fed beef is lower in fat, cooks faster, and can dry out if over-cooked.  Only cook a Rib Eye Steak for 3 minutes per side and you will be rewarded with a juicy, flavorful steak. Adjust as you see fit. Enjoy!

Boost Your Metabolism

http://www.bengreenfieldfitness.com/ezGaffurl.php?offer=flajan&pid=1

Wassi's Meat Market,LLC Receives 2010 Best of Business Award

Press Release

FOR IMMEDIATE RELEASE

Wassi's Meat Market,LLC Receives 2010 Best of Business Award

Small Business Commerce Association’s Award Honors the Achievement
SAN FRANCISCO, March 21, 2011, Wassi's Meat Market,LLC has been selected for the 2010 Best of Business Award in the Meat-Retail category by the Small Business Commerce Association (SBCA)
The Small Business Commerce Association (SBCA) is pleased to announce that Wassi's Meat Market,LLC has been selected for the 2010 Best of Business Award in the Meat-Retail category.
The SBCA 2010 Award Program recognizes the top 5% of small businesses throughout the country. Using statistical research and consumer feedback, the SBCA identifies companies that we believe have demonstrated what makes small businesses a vital part of the American economy. The selection committee chooses the award winners from nominees based off statistical research and also information taken from monthly surveys administered by the SBCA, a review of consumer rankings, and other consumer reports. Award winners are a valuable asset to their community and exemplify what makes small businesses great.

About Small Business Commerce Association (SBCA)

Small Business Commerce Association (SBCA) is a San Francisco based organization. The SBCA is a private sector entity that aims to provide tactical guidance with many day to day issues that small business owners face. In addition to our main goal of providing a central repository of small business operational advice; we use consumer feedback to identify companies that exemplify what makes small business a vital part of the American economy.
SOURCE: Small Business Commerce Association

CONTACT:
Small Business Commerce Association
Email: Press@SBCAAwards.org
URL: http://www.SBCAAwards.org
###

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Beef Wellington

Looking for an impressive dish for the holidays?  It takes a little time to put this dish together, but it's simple to do...and the results are outstanding and delicious.

Ingredients

1 beef tenderloin (2 to 2 1/2 pounds)
Ground black pepper (optional)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
1 tablespoon butter
2 cups finely chopped mushrooms
1 medium onion, finely chopped (about 1/2 cup)

Directions

Heat the oven to 425°F.  Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired.  Roast for 30 minutes or until a meat thermometer reads 130°F.  Cover the pan and refrigerate for 1 hour.

Reheat the oven to 425°F.  Beat the egg and water in a small bowl with a fork or whisk.

Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. Place the beef in the center of the mushroom mixture.  Fold the pastry over the beef and press to seal.  Place seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture.

Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140°F.

Should You Wash Your Chicken Before you Cook It?

Don't Wash Your Chicken Before You Cook It

  Americans eat a lot of chicken each year—82.2 pounds per person in 2010 alone!  Here are 9 things you should know about your favorite bird, including safety tips as well.

For the best possible bird, --

1.DON'T  Wash the Chicken
This may come as a shock to those of you who  rinse your poultry just before cooking. So why not, you may ask.  Cross contamination! Rinsing your chicken is an ideal way to send nasty pathogens all over your sink and the areas near by. Rinsing never did get rid of germs anyway. Instead, try to get the bird onto the baking pan with as little handling as possible. Then wipe down your counter with hot soapy water or a mixture of hot water and 1 tablespoon liquid bleach.

2.DON'T Use an Old Plastic Cutting Board
There’s an ongoing controversy about the safety of wood versus plastic boards for cutting raw chicken. As it turns out, old plastic cutting boards must be run through a dishwasher to be sanitized. Wood boards, on the other hand, are equally clean after a hand washing.

3. DON'T Forget to Wash Your Hands
We can't say this enough: Wash your hands well and scrub under your nails. Have you noticed that chefs and serious cooks don’t have long nails? And they tend not to wear jewelry, either. Both provide great hiding places for bacteria. That mysterious stomach bug you had could very well have been a case of food poisoning from your own kitchen!

4.DON'T  Ignore the Magic Number
A lot of people aren’t aware that the USDA dropped the recommended safe temperatures for all cooked poultry five years ago to 165°F. The good news is that this results in juicy, tender meat. (The old temperatures were 180°F for a whole roast bird tested in the thigh, or 170°F for a breast. Both often result in dryed out chicken.)

5. DON'T Pull It Out When it Looks Done
The best way to know when your chicken has reached the proper temp is an instant-read thermometer. “You really can’t tell by looking,” says Diane Van, Manager of the USDA Meat and Poultry Hotline, who suggests you may want to test your chicken in more than one spot. This is particularly important with a whole roast bird: Test both thighs and the thickest part of the breasts.

6.DON'T  Let Your Chicken Hang Around
Cook your chicken within two days of buying it. Home refridgerators are warmer than the meat cases in stores (which can go as low as 26°F) And most people tend to open their fridge often. Keep it any longer and, even if the sell-by date is way in the future, you’ll probably end up tossing it once you open the package and smell that "this chicken's been here too long" aroma. 

7. DON'T Throw Out the Scraps
Once you make this part of your routine, you’ll wonder why you didn’t start a long time ago. When you’ve got a decent pile of scraps, parts, skin, and bones, dump them in a pot and make a homemade chicken stock. So much better, and cheaper than commercial.

 

8.DON'T  Trim All the Fats
The fat police want us to skim and snip every bit of fat from our meat and stocks, but chicken fat has some winning qualities. It is high in palmitoleic acid, which is thought to be an immune booster, and it can also be a source of oleic acid, which is a good thing for cholesterol.  Also, poultry fats are low in polyunsaturated fatty acids, making them more stable than other fats at higher heat.

9. DON'T Roast or Broil It High-heat roasting doesn’t always result in perfect skin, and broiling can dry out the meat. Here’s a chef tip: Pan-roast your chicken.

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EASTER: Ham or Lamb?

Easter: Ham or Lamb ? 

Easter is one of the most celebrated religious holidays in the Christian world, next to Christmas. Traditions of the choice of ham or lamb include symbolism, cultural preference, pagan traditions, personal taste, and convenience. You don’t have to be religious to enjoy our high quality meats, but we hear that some folks swear by them:). In this blog we have a brief history quote of Easter foods by Mircea Eliade, hear from two passionate chefs about their choices of ham vs lamb.

According to the Encyclopedia of Religion, Mircea Eliade editor in chief [MacMillan:New York] 1987, volume 5 (p. 558): "Among Easter foods the most significant is the Easter lamb, which is in many places the main dish of the Easter Sunday meal. Corresponding to the Passover lamb and to Christ, the Lamb of God, this dish has become a central symbol of Easter. Also popular among European and Americans on Easter is ham, because the pig was considered a symbol of luck in pre-Christian Europe."

Ham or Lamb for Easter? - a funny blog that we found and had to share with you !
from: www.only-cookware.com/blog/2010/06/06/ham-or-lamb-for-easter

“Ham vs. lamb” may not rise to the level of theological debate, but when it comes to Easter dinner, the issue can divide celebrants into zealous partisan camps. Whose meat reigns supreme? We put the question to two passionate chefs.

“You know ham kicks lamb’s butt,” said Leisa Dent, co-owner and chef of L.L. Dent, the Southern-style restaurant in Carle Place, N,Y. “And I don’t care how much mint jelly you put on that thing.” Dent regularly cooks fresh ham (i.e., pork) and smoked ham.

“Both are better than lamb,” she declared.

For Easter lunch, Dent traditionally prepares a smoked ham that she glazes with, among other ingredients, Jack Daniel’s Tennessee Whiskey.

A whole ham (that is, the entire hind leg of the pig) easily feeds 20 to 30 people. For a smaller gathering, Dent cooks the “shank” half, which serves 10 to 12.

Because a smoked ham has already been cooked, “cooking” it at home involves little more than putting it in the oven, brushing on the glaze and getting it hot. Dent makes it fancy by scoring the top and inserting cloves into the resulting diamond pattern.

Ninety minutes later, the ham comes out of the oven fragrant, succulent of flesh and crisp of skin.

And ham is the Easter gift that keeps on giving. “The leftovers are good, hot or cold,” she said. “Ham and eggs for breakfast the next morning, ham sandwiches for lunch. And then I use the bone for pea soup.”

“For Greeks there is no question,” said Peter Spyropoulos, executive chef of Limani, the Greek seafood restaurant in Roslyn. “Lamb is all we eat. Lamb. Lamb. Lamb.”

In fact the traditional Easter meal, consumed at midnight after Easter Mass, starts with magiritsa, a soup made from lamb innards. Next up: kokoretsi, skewered lamb innards wrapped with fat and grilled. Finally, spit-roasted baby lamb.

For American homes, roast leg of lamb is easier to handle, and Spyropoulos recommends a boneless leg, which is a cinch to carve. He seasons his lamb with the Greek trinity of garlic, oregano and lemon — 2 cups of lemon juice to cut the richness of the lamb — but he also adds rosemary and thyme (if his mother isn’t around).

As for leftovers, Spyropoulos insists that “anything you can do with ham you can do with lamb.” He loves a sandwich made with thinly sliced lamb and Gulden’s mustard on white bread.

Finally, Lamb has a profound connection to the Easter story that ham just can’t touch. “At Mass,” Spyropoulos said, “the Greek Orthodox priest is always talking about lamb as a symbol of Jesus’ sacrifice.” No one ever talks about “the ham of God.”

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What is in your Hamburger?

If you really want to know what is in your hamburger, grind your own. This way you can control the fat content as well as the cut of meat.www.wassis.com
You can also SAVE MONEY by using a meat grinder. Buying a chuck roast is less per pound than store bought ground beef. Ground chuck is great for meatballs, burgers, or a pot of chili!
Don’t stop at beef!  Grind up chicken, turkey, veal, pork or venison for your favorite recipes!
First, slice the roast into pieces that will fit easily into the grinder.
Then, trim the fat, leaving only the portion that you want. The amount of fat you add is up to you, but for best results, use at least 10 percent fat to meat ratio. Just remember that the fat is where the flavor is, and it also adds moisture for a juicier end result.
For burgers, a coarse grind is preferred. For meatloaf and meatballs, a finer grind helps the meat compact, blend with other ingredients, and hold its shape.
 A Little History of Ground Beef
Chopped or minced beef is certainly not a new innovation. Beef tartare, consisting of finely chopped raw steak or high-quality beef mixed with various herbs and spices, dates back to Russian medieval times. The Tartars were known to shred their meat and eat it raw.
The term hamburger is derived from the city in Germany, the original Hamburg steak was a piece of meat which was pounded until tender, not chopped or ground.
By 1902, hamburger had evolved to the meat being put twice through a grinder and mixed with onion and pepper, much closer to the hamburger we know and love today. By 1912, the hamburger as ground beef on a yeast roll had caught on, and the term burger soon stretched to include other meat and seafood cooked meat sandwiches. Cheese as a topper shows up in print at least as far back as 1938. The distinction of being the first hamburger stand belongs to White Castle whose first store opened in Wichita, Kansas in 1921.

Making homemade sausage is easy with our seasonings. Need help? Questions on sausage making? We are always here for you. Just call

SALT FREE Breakfast Sausage Seasonings

Are you on a salt restricted diet.
Wish there was some way that you could still be able to eat your favorite sausage?Now you can make really great tasting, salt free, preservative free sausage at home:
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Grinders

How do I know which size grinder I have?

Measure the diameter of your grinder plates and the center hole:

      #8 Grinder:  Plate measures 2-7/16” in diameter with a 3/8” center hole
     #10 Grinder:  Plate measures 2-3/4” in diameter with a 3/8” center hole
     #22 Grinder:  Plate measures 3-1/4” in diameter with a 7/16” center hole
     #32 Grinder:  Plate measures 3-15/16” in diameter with a 1/2” center hole

            Why does the meat grind mushy?

There are several reasons why you may be having this problem:

1. The locking ring is not on tight.
2. The knife is on backwards.  Make sure the flat part of the knife is against the grinder plate.
3. The meat is too warm, so instead of cutting the meat the grinder is ripping the meat.  Before you start grinding, put the meat in the freezer to form ice crystals.  Do not take out more than you can grind at one time.

            How do I clean my grinder before using it?

Before using, wash the hand operated grinders thoroughly with hot water and dish detergent.  After washing, rinse with cold water to bring the temperature of the plates down.  With our electric grinders, wash only the grinder head.

            How do I clean my grinder after using it?

Wash the grinder in hot water with dish detergent, making sure to get rid of all of the grease. Rinse thoroughly in hot water. Make sure the plates are completely dry, then coat with a food grade silicone lubricant.

            Why is the meat not grinding through the grinder plate?

Your meat is too warm.  Instead of cutting the meat, the grinder is ripping the meat and it's getting caught on the grinder plate causing a blockage.  Before you start grinding, put the meat in the freezer to form ice crystals.  Do not take out more meat than you can grind at one time.

PROCEDURES FOR SMOKING THE PERFECT SAUSAGE

Start with a stuffed casing at room temperature.

DRYING THE SAUSAGE

You can achieve the drying by placing the sausage in your smokehouse with the damper open at about 140-150° for one hour. Reasons for drying the sausage: Drying the sausage brings all the sausages to about the same temperature for an even smoke color. Drying conditions the surface of the sausage to ready it to accept smoke. Drying causes a “skin” to form on the outside surface of the sausage. Drying also attaches the casing to the sausage so as to avoid forming a fat layer between the sausage and the casing. Drying gives the collagen casing strength to hold up during cooking.

SMOKING THE SAUSAGE

Smoking can be achieved by placing a pan of sawdust/chips in the smoker on the burner. The sawdust/chips must be soaked in water at least one hour. Soak in half the volume of water that you have sawdust/chips. (4 cups sawdust/2 cups water) Heat the smoker to approximately 170⁰ to ignite the sawdust/chips to achieve smoke. Close the damper to half open at this point.

COOKING

As the sawdust/chips burn, the water will evaporate and a dry heat will set in. The dry smoke will set the smoke in the sausage. After most of the sawdust/chips have burned, remove the pan from the smoker and let the pan cool for 5-10 minutes. After this time, fill the pan half full of water and return to the burner. Close the damper and turn the temperature to approximately 180-190⁰, this will cause a high humidity to cook the sausage. High humidity will cook the sausage very quickly as well as tenderize the casings; especially natural casings. High humidity also helps to cook the sausage without drying it out too much. Cook sausage until the internal temperature of 165⁰ is reached.

COOLING

Proper cooling is important for the safety of the product as well as the desired look of the finished product. Remove the sausage from the smoker and place in cold water to stop the cooking process. The cold water will start the sausage cooling and keep the casing tender. After cooling in the water bath place the sausage in the refrigerator. If product will not be consumed within 2 weeks, properly wrap and put in the freezer.

A little time and patience can give excellent results.