Grilled Beef Recipes Available
MIDDLETOWN (Dauphin
Co.) Everything you need to
know for grilled beef, start to
finish, is in a free brochure
available from the Pennsylva
nia Beef Council.
Highlights include grilled
beef recipes, color photo
graphs, grilling timetables for
steaks and burgers, marinat
ing tips, food safety informa-
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Lancaster Farming
Winners To Be Announced In Aug. 24 Issue Of Lancaster Farming
tion, tips for successful grill
ing, and guidelines for
determining doneness.
To receive a complimentary
copy, send a self-addressed
stamped envelope to PA Beef
Council, Sizzling Sensational,
1500 Fulling Mill Road, Mid
dletown, PA 17057.
The Original Old Fashioned
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At Ag Progress Days - Aug. 20,21,22
ZIP:
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PHONE:
Family Living
Focus
by
Frances Alloway
Delaware Co.
Cooperative Extension
Great Grilling
Outdoor grilling is one of the
best features of summer. Not
only do the foods taste great, but
the ease of preparation and
cleanup are wonderful. For
women who do most of the cook
ing, an added bonus is often the
assistance from the male side of
the family.
While hamburgers and hot
dogs are traditional, grilling can
be made more interesting and
healthy with the addition of ma
rinades or rubs.
Marinades are sauces that
contain an acid (to tenderize), oil
and flavoring. Lean meats such
as chicken breasts or round steak
can be brushed with the mari
nades and left to sit in the sauce
in the refrigerator for 1-24 hours.
Basic marinades can be as easy
as using Italian salad dressing or
a wine and olive oil combination
with some herbal seasoning.
A rub can include the same
seasonings but is applied by first
brushing meat with oil and then
rubbing the dry spices or herbs
onto the meat, usually with your
hands (be sure to wash them
first).
A rub will not tenderize the
meat like the marinade, but the
flavor will be more intense. For
irming, Saturday, July 20, 2002-B5
each pound of meat, use about 2
tablespoons of rub or '/: cup of
marinade. The rub can be ap
plied right before grilling or sev
eral hours ahead for a more ro
bust flavor.
Keep food safety in mind with
marinades and rubs. Always ma
rinate meat in the refrigerator
and do not use marinades to
brush meat while cooking as it
will contain raw meat juices left
from the time soaking. Wash
your hands and surfaces that
touch the raw meat following rub
applications.
Always use a clean plate to
bring meat back from the grill to
avoid contamination from raw
meat juices.
Marinade Or Rub Provencal
Seasoning Mix:
% cup dried tarragon leaves
3 tablespoons dried thyme
leaves
2 tablespoons dried sage
leaves, crumbled
2 teaspoons onion powder
Va teaspoon salt
Marinade
Combine 2 tablespoons Sea
soning Mix, 'A cup dry red wine
or chicken broth, 1 garlic clove,
finely chopped.
Mix together all ingredients.
Pour over meat in resealable
plastic bag. Refrigerate 1-24
hours.
Rub
Brush meat with 1 tablespoon
olive oil. Rub 2 tablespoons of
the seasoning mix into meat sur
faces. Grill until meat is done.