May 6, 2014 • Page 11 shop online at www.missourivalleyshopper.com Don’t Get Burned by Grilling Myths Are you ready to get cooking? Grilling is a staple of summertime entertainment and some people even grill 12 months a year. As long as grilling has been around, myths have circulated about this popular means to preparing a meal. Let’s set the record straight. Myth: You have to clean the grill right after cooking. Fact: It really doesn’t matter when you clean the grill, just that it gets cleaned. Many people rely on grilled food as a quick method of cooking. If company is over, it’s perfectly alright to leave the grill uncleaned. Just do it the next time you light the fire. Simply turn on the heat, let it warm up for about 10 minutes to allow the flames to burn off any food particles and loosen up the rest. Then go over the grates with a wire brush. Remaining oils from foods help season the metal grating and flavor the next round of foods. Myth: Eating grilled food causes cancer. Fact: This myth is based on a study in which rats were fed heavily charred food that was cooked on a grill. Charred food can contain benz-pyrenes, which are carcinogenic. However, the rats were only served the charred food, and in high amounts — something that would be unlikely for people to consume. Eating grilled food as part of a balanced diet is unlikely to cause cancer. If you are concerned about benz-pyrenes, grill lean meats that are less likely to cause flare-ups and charring on the foods. Some marinades can also reduce the amount of charring that occurs. Myth: Grilling and barbecuing are the same thing. Fact: Actually, they’re not. Grilling cooks food over high heat for a short duration of time. Barbecuing uses low, indirect heat to cook foods, generally all day or even overnight. Grilling is used for foods that would dry out if cooked for a long time. Less expensive, tougher cuts of meat can be barbecued, such as brisket. Myth: Grills require special cleaning to prevent bacteria. Fact: Concern about foodborne illnesses is very real. Bacteria can lead to stomach discomfort and other symptoms. However, it is not necessary to sterilize your grill. The high heat used to cook the food essentially does that work for you. Allowing your grill to preheat and cleaning it regularly will be all the precaution you need to prevent bacteria. Myth: You need to coat foods in oil to prevent sticking. Fact: Generally cleaning your grill and allowing the grating to season will be enough to prevent sticking of foods. Also, allow meats to cook thoroughly HEN T OMES O RILLING R AST ASTE ULES TE on one side before attempting to flip to avoid sticking. If sticking is still a problem, a light coating of cooking oil or nonstick spray applied to the grill grates can help. W Pulled pork is a popular staple at barbecue restaurants across the country. Though it begins with lots of fat and connective tissue, the pork butt, when cooked slowly, becomes a tender, melt-in-your-mouth culinary delight. Though often made in sandwich style, pulled pork can be served in a variety of ways, including in tacos, burritos and in casseroles. Though it takes a considerable investment of time, pulled pork is worth the effort. For those who want to test their barbecue skills, consider the following recipe for “Pulled Pork With Tangy Barbecue Sauce” from Jon Bonnell’s “Texas Favorites” (Gibbs Smith). Pulled Pork with Tangy Barbecue Sauce Serves 12 to 14 1 pork shoulder (Boston butt or pork butt), approximately 7 lbs. 2 tablespoons kosher salt 1?2 teaspoon ground cumin 11?2 teaspoons ground coriander 1 teaspoon chili powder 1 tablespoon hot smoked paprika 1 tablespoon onion powder 2 teaspoons garlic powder 1?2 teaspoon dry mustard powder 1 teaspoon freshly ground black pepper 3 cups apple cider vinegar, divided Clean the pork shoulder well and pat dry with paper towels. Mix all dry ingredients together and rub liberally all over the pork. Let the meat absorb the dry spices at room temperature for 3 to 4 hours. Prepare a smoker with pecan chips and bring the temperature up to 210 F. Place a water pan with 2 cups apple cider vinegar in the bottom of the smoker. Place the pork shoulder in the smoker and cook at a temperature between 200 and 210 F for 14 hours. The smoking chips will need to be replenished every few hours. Each time the door is opened, baste the pork with the remaining apple cider vinegar to moisten. After 14 hours, remove the pork and use two forks to pull the meat apart. Serve with Tangy Barbecue Sauce. Tangy Barbecue Sauc?e Makes roughly 4 cups 3 tablespoons canola oil 1 large sweet onion, chopped 1 jalapeño, seeded and diced 3 cloves garlic, minced 1?2 cup ketchup 1?2 cup canned diced tomatoes 1?3 cup apple cider vinegar 1?2 cup dry red wine 2 tablespoons turbinado sugar 2 tablespoons Worcestershire sauce 2 pasilla chiles, stems and seeds removed 5 to 6 shakes hot sauce 1 tablespoon honey 1 tablespoon plus 11?2 teaspoons molasses Juice of 2 lemons Juice of 1 orange 11?2 teaspoons dry mustard powder 1 teaspoon kosher salt 1?2 teaspoon freshly ground black pepper Heat the oil in a skillet over medium heat. Sauté the onion, jalapeño and garlic in oil until soft. Add the remaining ingredients and bring to a light simmer. Stir well, being careful not to burn the sugars. Simmer for 12 minutes, then puree the mixture with a stick blender until smooth. Reduce until the sauce thickens slightly and serve. I C T G ,T R GREEN MOUNTAIN G ILL R EN REE OUNTA IN RILLS NTAI TA R RI HARDWOOD PELLET GRILLS RILLS ONCE YOU’VE COOKED ON THESE THES SE YOU’LL LOVE HOW W GREAT YOUR FOOD T FOO OD CAN REALLY TASTE! TAST TA TE N OF A BUTTO EASY AS A PUSH RGET IT! SET IT & FO Schuurmans Farm Supply Ph. (605) 589-3909 - Cell (605) 464-1113 5 miles West of Tyndall on Hwy. 50 y Corner of Hwys. 50 and 37 www .schuuramnsfar msupply.com Louisiana Grills BBQ Wood Pellets High Quality • Cheaper Can Use with all other Pellet Grills Flavors: • Minnesota Maple • Georgia Pecan & Maple Blend • Wisconsin Hickory & Maple Blend • Texas Mesquite & Maple Blend • New England Apple & maple Blend • Washington Alder • Pennsylvania Cherry & Maple Blend • Competition Blend • Tennesse Whiskey Barrel & Oak Blend Dakota Archery & Outdoor Sports “Where the Buck Stops & The Hunter Shops” 605-665-8340 ...