(NC)-Whether your grill of choice is a six-burner stainless steel behemoth or a small, old-fashioned charcoal barbecue, Homegrown OntarioTM has the perfect ingredients to complete your version of grilling Nirvana. Homegrown Ontario is an association of Ontario pork, veal, lamb and turkey producers and it is the barbecue enthusiasts assurance they are getting top-quality, local meat that is produced with pride by Ontario farmers. Launched in 2007, Homegrown Ontario has made it easy for consumers to find Ontario produced meat at the butcher counter, just look for the logo featuring a red barn with the trillium in the centre.
Grilling Advice from the Pros
Homegrown Ontario's Meat Specialist, Keely Schierl, says a little meat and heat knowledge will go a long way towards getting great results. "It sounds simple enough but knowing the characteristics of the meat you are going to cook and how to properly use your grill can make all the difference," says Schierl.
Follow these tips for great results every time:
Grilling Pork
For thicker cuts or rotisserie cooking, slow cooking over low or indirect heat is the way to go. Make sure to use a thermometer to accurately check for doneness (approximately 155-160°F (68-70°C) for medium.)
Grilling Veal
Veal can also be served on the rarer side if desired. Shoulder and larger cuts of veal can be seared and then cooked over low heat to maintain natural tenderness.
Grilling Lamb
Braising is a slow cooking method ideal for lamb because it helps keep meat tender by using liquid such as wine, beer or stock to add moisture.
Grilling Turkey
Poultry can brown very quickly on the grill so make sure the meat is cooked all the way through. Dark meat holds up well in rich marinades and is a perfect choice for grilling and barbecuing.
General Grilling Dos and Don'ts
• Do bring meat up to room temperature before grilling
• Do use tongs to handle the meat and Don't use forks or anything sharp that will pierce the meat and release all the juices
• Don't use BBQ sauce until the meat is almost done as the sugars in it will burn
• Do resist the urge to flip meat before it is properly seared
• Do let meat rest for 10 minutes after removal from the grill
• Do use a meat thermometer to check for doneness in larger cuts
• Do marinate for at least four hours or overnight if possible then pat meat dry with paper towel prior to grilling
Source: www.homegrownontario.ca.
Credit: www.newscanada.com