Author: fstaradmin

Football season brings family and friends together each week to watch their favorite team battle against their opponents. So throwing the perfect party for them is an important thing to master. Here are tips to do just that!
Continue reading “How To Throw The Best Football Party”

What is the best thing about September? You can eat summer foods and fall foods at the same time!

1. One-Pan Apple Cider Chicken Skillet
Apple Cider Chicken. Juicy chicken cooked with fresh apple cider, caramelized apples, and rosemary. An easy, healthy dinner that cooks in just ONE PAN!

Ingredients

•  4 teaspoons extra-virgin olive oil — divided
•  1 1/2 pounds boneless skinless chicken thighs — (about 8, depending on size)
•  1 teaspoon kosher salt — divided
•  1/2 teaspoon freshly ground black pepper — divided
•  1/2 cup fresh apple cider
•  2 teaspoons Dijon mustard
•  3 medium firm — sweet apples, cored and cut into 1/2-inch slices (I used Gala)
•  2 teaspoons chopped fresh rosemary — plus additional for serving

Instructions
1. Heat 2 teaspoons of oil in a large skillet over medium high. Sprinkle the top of the chicken evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Once the oil is hot and shimmering, add the chicken to the pan, top-side down. Let cook 4 minutes, then flip and continue cooking until the meat is cooked through and reaches an internal temperature of 160 degrees, 3 to 4 additional minutes. Remove to a plate and cover with foil to keep warm.

2. In a small bowl or large measuring cup, stir together the apple cider and mustard. With a paper towel, carefully wipe the skillet clean. Add the remaining 2 teaspoons of oil to the pan over medium high. Once the oil is hot, add the apple slices, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and rosemary. Cook for 5 minutes, until the apples are lightly tender and begin to turn golden. Return the chicken to the pan and pour the cider mixture over the top. Let cook for 4 to 5 minutes, until the liquid is reduced by half. Serve warm, sprinkled with additional chopped rosemary as desired.

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2. Steak and Peppers
Tender and juicy slices of steak, mixed with pepper and lots of onion. If you love to have steak for dinner, this is always a winner!

Ingredients

• 1 lbs chuck steak cut into medium slices
• 1 large onion cut into medium strips
• ½ green bell pepper cut into medium strips
• ½ red bell pepper cut into medium strips
• 1 leveled teaspoon black pepper
• Salt to taste
• 2 cup water
• 3 tablespoon oil
  FOR THE SAUCE
• 3 tablespoon soy sauce I used low sodium
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• Add:
  • ½ cup water
    ½ teaspoon onion powder
    ½ teaspoon garlic powder
    ¼ teaspoon ginger powder you can use fresh

Instructions

• In a pan, add three tablespoon oil and fry the chuck in two batches until brown on both sides. Remove and keep aside.
• In the same oil fry the onion until translucent. Remove and keep aside.
• In the same pan, fry the bell peppers for few seconds and keep aside.
• Add the fried chuck back to the pan, Season the chuck with salt and black pepper. Add two cups water and let it cook on medium heat for 45 minutes or until the meat is tender. Add water if the meat is still tough and continue cooking.
• When the meat is cooked add the onion and bell pepper.
• Mix the sauce ingredients and pour over the steak, stir until the sauce thickens.
• Serve hot.

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3. Ground Turkey Stuffed Peppers
This delicious ground turkey stuffed peppers recipe is a healthy alternative to traditional stuffed peppers. It’s truly one of my favorite ground turkey recipes!

INGREDIENTS

• 6 large bell peppers, any color
• 2 cups wild rice, cooked
• 1 lb. 93% Lean ground turkey
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 16 oz. jar crushed tomatoes
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups sharp cheddar cheese, shredded
• 1 tablespoon olive oil

INSTRUCTIONS

1. Preheat oven to 350 degrees. Prepare your rice and set aside. You will need two cups of cooked rice.
2. Cut off the tops of the peppers remove the seeds, trim the bottoms to help them sit flat in the skillet and rinse thoroughly. In a large pan boil the peppers for 5 minutes, remove from water and turn upside down onto a paper towel to dry.
3. In a large skillet add the olive oil, garlic and onion, saute until tender. Add the turkey and brown until thoroughly cooked.
4. Add the crushed tomatoes, rice, Italian seasoning, salt, pepper and 1/2 cup of the shredded cheese and stir until blended.
5. Fill the peppers evenly with the mixture, place in a lightly greased 10 inch cast iron skillet, or baking dish of your choice. Bake uncovered for 25 to 30 minutes. Remove and add the remaining cheese to the top of peppers and bake for an additional 5 minutes or until the cheese is melted.

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4. Pumpkin Baked Ziti With Sage Sausage

INGREDIENTS

1. 1 pound ziti or rigatoni noodles, cooked to al dente
2. 1 pound sage sausage (can substitute for sweet Italian)
3. 1/2 onion, diced
4. 2 cloves garlic, minced
5. 1 bay leaf
6. 4 sage leaves, chopped
7. 1/2 teaspoon nutmeg
8. 1/4 teaspoon red pepper flakes
9. pinch of cinnamon
10. 1/2 cup dry white wine (like chardonnay)
11. 1 cup vegetable stock
12. 15 oz can pumpkin puree
13. salt and pepper to taste
14. 1/4 cup finely grated Parmesan cheese

INSTRUCTIONS

1. Preheat the oven to 350
2. Brown the sausage in a skillet (preferably cast iron) over medium high heat until the fat is rendered and the sausage is no longer pink. Transfer to a bowl and reserve.
3. In the same skillet, add the onion, garlic, and bay leaf. Cook until the onion is translucent, about 3 minutes. Add the sage leaves, red pepper flakes, cinnamon, nutmeg, and salt / pepper to taste. Cook one more minute.
4. Add the wine and cook until reduced by half. The heat should remain to medium high. Add the stock and stir in the pumpkin puree. Mix until everything is incorporated. The pumpkin will thicken the sauce.
5. Stir in the sausage and transfer to a large bowl with the pasta. Mix until combined.
6. Transfer back to your cast iron skillet (or a baking dish) and top with Parmesan cheese. Bake for 25-35 minutes until bubbly.
7. Garnish with sage and parsley. Fried sage is good too! Enjoy this with a nice glass of white wine, preferably the one you used earlier.

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5. Skillet Chicken With Grapes and Caramelized Onions
One skillet is all you need to make these flavorful chicken thighs with sweet caramelized onions and grapes.

INGREDIENTS
for the caramelized onions

• 4 tablespoons butter
• 2 yellow onion, thinly sliced

for the chicken:

• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon thyme
• 1/2 teaspoon allspice
• 4 lbs. chicken thighs with skin (4-5)
• 4 tablespoons oil
• 1 1/2 cup dry red wine
• 1 cup chicken broth
• 4 cups red California grapes
• parsley for topping

INSTRUCTIONS

1. To caramelize the onions, heat the butter over medium low heat in a heavy ovenproof skillet. Add the onions cook for 20 minutes or so, stirring occasionally. When the onions are a deep golden color, remove from the pan and set aside.
2. To make the chicken, preheat the oven to 400 degrees. Combine the flour, salt, chili powder, thyme, allspice, and black pepper. Dredge each piece of chicken in the flour mixture, shaking off the excess.
3. In the same pan as the onions, heat the oil over medium high heat. Add each piece of chicken skin-side down and fry for a few minutes until golden brown; flip and cook for a few more minutes. Transfer to a plate (if it’s not fully cooked, that’s okay – it will finish in the oven – the idea here is just getting it browned on the outside).
4. Turn the heat down and let the oil cool off a little bit. Add the wine – this will definitely bubble and sizzle! Add the broth and simmer until the mixture is thickened slightly. Add the onions and chicken to the pan (skin side up) and bake for 20 minutes.
5. Remove from the oven, add the grapes, baste with the sauce, and bake for another 5-10 minutes. Top with parsley and serve with a green salad, bread, quinoa, rice, etc.

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6. Roasted Chicken Thighs With Fennel and Lemon
The aromatic anise flavor of fennel and its juicy bite, caramelized around the edges by the heat of the oven — ah, it’s delicious.

INGREDIENTS

• 2 pounds bone-in, skin-on chicken thighs (4 to 6)
• 2 small fennel bulbs (1 to 1 1/4 pounds total)
• 4 large cloves garlic
• 1 Meyer or regular lemon
• 2 tablespoon olive oil
• 2 tablespoons dry white wine
• 1 teaspoon kosher salt
• Freshly ground black pepper
• Cooked rice or bread, for serving (optional)

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a large bowl; set aside.
2. Trim the stalks and fronds off the fennel bulbs and set aside the fronds. Cut each bulb in quarters through the root. Cut each quarter into 1-inch-thick slices. Add to the bowl with the chicken. Mince about 1 tablespoon of fennel fronds and add to the bowl.
3. Mince the garlic and add to the bowl. Finely grate the zest of the lemon into the bowl. Juice the lemon and add the juice to the bowl. Add the oil and white wine, season with the salt and a generous amount of black pepper, and toss to combine.
4. Transfer the chicken mixture onto a large baking sheet. Arrange the fennel around the outside and place the chicken pieces closely together in the center. Pour any remaining juices from the bowl over the chicken.
5. Roast until the chicken reaches an internal temperature of about 160°F and the fennel is tender and beginning to brown around the edges, about 30 minutes. Take the pan out of the oven and cover with aluminum foil. Let it rest for about 5 to 10 minutes before serving with rice or bread if desired.

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7. Cheesy Chicken Parm Gnocchi
We crave Chicken Parmesan on a regular basis, but it’s a lot effort to pull together on a weeknight. This sheet pan gnocchi makes it so much easier! It’s so simple to throw together and will be done in no time. Be ready to obsess over gnocchi for weeks to come.

INGREDIENTS

• 2 (17.5-oz.) packages shelf-stable potato gnocchi
• 2 c. shredded rotisserie chicken
• 2 tbsp. extra-virgin olive oil, plus more for drizzling
• 1 (0.87-oz.) package McCormick Tuscan One Skillet Mix
• 1 (32-oz.) jar marinara sauce 
• 2 c. shredded mozzarella
• 1/4 c. freshly grated Parmesan
• 2 tbsp. thinly sliced fresh basil, for garnish

INSTRUCTIONS

1. Preheat oven to 350°. On a large rimmed baking sheet, combine gnocchi with chicken, olive oil, and Tuscan One Skillet mixture. Spread in an even layer.
2. Spoon marinara sauce over the top and sprinkle with mozzarella and Parmesan. Bake until bubbling and golden, about 25 minutes.
3. Switch oven to broil and broil until top is golden, about 2 minutes.
4. Top with basil before serving.

Bonus Dessert Recipe:Raspberry Crumble Bars
Sweet, soft, wonderfully juicy raspberry crumble bars.

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Extra Tip:
Make friends with the freezer
Your freezer is you’re best friend when it comes to meal planning and always having ready to go food.  That is why Five Star Home Foods provides easy-to-prepare, individually packaged selection of frozen foods which takes the headache out of planning and preparing meals for your family.
With all-natural meats, wild-caught fish, organic vegetables and juices, whole grain breads and more, our healthy home food delivery service ensures that your freezer is always stocked with your next meal.

See how Five Star Home Foods stacks up against supermarkets and meal-kit delivery services, or view our pricing. 

If you enjoyed this content, please check out our amazing flash-frozen food service we provide and start cooking healthier at home! Learn more here.

Active Customers: Share this information with friends & family and let them know about our all natural food service. Remember if you get 5 others to join our service, you get 6 Months of Free Food! Refer A Friend

Comment below if you want to share or if you are interested in our full service!

These easy school lunch ideas will keep them full and focused all afternoon. Continue reading “10 Simple Lunch Ideas for Back to School”

If you’re staring at an empty fridge again and reaching for the take-out menus, use these insider tips to make weeknight home cooking your default mode. Continue reading “6 Tips For The Working Parent To Have Dinner Ready Every Night”

You could serve up standard hot dog with mustard and onions, but why stop there? Teach old dogs new tricks with bolder, tasty toppings.

Continue reading “5 Ways To Top Off Your Hot Dogs!”

Dad should get the best meal for Father’s Day! Here are a few simple but delicious recipes to make his steak taste incredible! 

1.Garlic-Butter Steak

Ingredients

• 2 tablespoons butter, softened, divided
• 1 teaspoon minced fresh parsley
• 1/2 teaspoon minced garlic
• 1/4 teaspoon reduced-sodium soy sauce
• 1 beef flat iron steak or boneless top sirloin steak (3/4 pound)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

• Mix 1 tablespoon butter, parsley, garlic and soy sauce.
• Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

2. Key West Flank Steak

Ingredients

• 1 large red onion, sliced
• 1 cup minced fresh cilantro
• 1/4 cup white wine vinegar
• 1/4 cup Key lime juice
• 3 tablespoons extra virgin olive oil, divided
• 6 Key limes, halved
• 1 beef flank steak (1 pound)
• 1 teaspoon kosher salt
• 1/8 teaspoon pepper

 
Directions

• In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
• Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped chopped.
• Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.

3. Pressure Cooker Mushroom Pot Roast

Ingredients

• 1 boneless beef chuck roast (3 to 4 pounds)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 1-1/2 cups dry red wine or reduced-sodium beef broth
• 1-1/2 pounds sliced fresh shiitake mushrooms
• 2-1/2 cups thinly sliced onions
• 1-1/2 cups reduced-sodium beef broth
• 1 can (8 ounces) tomato sauce
• 3/4 cup chopped peeled parsnips
• 3/4 cup chopped celery
• 3/4 cup chopped carrots
• 8 garlic cloves, minced
• 2 bay leaves
• 1-1/2 teaspoons dried thyme
• 1 teaspoon chili powder
• 1/4 cup cornstarch
• 1/4 cup water
• Mashed potatoes

Directions

• Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown one roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil. Add wine to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return beef to pressure cooker.
• Add mushrooms, onions, broth, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°.
• Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer back to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with mashed potatoes, meat and vegetables.
• Freeze option: Place roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

4. Cajun Butter Steak

   Ingredients

• 1/2 c. low-sodium soy sauce
• 1/3 c. extra-virgin olive oil
• 1/4 c. lightly packed brown sugar
• 1/4 c. bourbon
• 2 tbsp. whole-grain mustard
• 2 tsp. cajun seasoning
• 2 cloves garlic, minced
• 1 tsp. fresh thyme leaves
• 2 lb. tri-tip steak (or a very thick cut of sirloin)
• 2 tbsp. butter, cut into tabs
• Freshly chopped parsley, for garnish (optional)

    Directions

1. In a large bowl, whisk together soy sauce, olive oil, brown sugar, bourbon, mustard, Cajun seasoning, garlic, thyme, and red pepper flakes. Pour out about ⅓ of mixture to use for glaze later. Toss steak in mixture and let marinate for 20 minutes, or up to 4 hours. (If marinating for more than 20 minutes, cover bowl with plastic wrap and refrigerate.)
2. Heat grill or grill pan to high. Remove steak from marinade and season both sides with salt and pepper. Grill until charred on bottom, about 10 minutes. Flip steak, then lower grill to medium-high and cook for another 8 to 10 minutes. (A meat thermometer inserted into the thickest part of the meat should register around 130°.) Remove from grill and let rest on cutting board before slicing against the grain.
3. Meanwhile, make glaze: Pour reserved marinade into a small saucepan and bring mixture to boil over medium-high heat. Reduce heat to medium, and cook until mixture has thickened slightly. Whisk in butter until melted. Remove from heat
4. Brush glaze over steak and garnish with parsley, if using.

5. Filet Mignon in Mushroom Sauce

Ingredients

• 4 Tbsp unsalted butter divided
• 2 Tbsp olive oil divided
• 16 oz baby bella mushrooms thickly sliced
• 1 small onion finely diced
• 4 garlic cloves minced
• 1 Tbsp fresh thyme minced (or 1 tsp dry thyme)
• 24 oz filet mignon (beef tenderloin) steaks 6-8 oz each, about 1 1/2″ thick
• 1/2 cup Merlot wine or any dry red wine
• 1 1/2 cups beef broth
• 1/2 cup whipping cream
• 1 1/4 tsp sea salt we use sea salt, divided
• 1/2 tsp black pepper divided

    Directions

1. Place a large heavy-bottomed pan over med/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 6 min or until softened and most of the liquid has evaporated. Add diced onion and cook 3 min, stirring often.

2. Add minced garlic, 1 Tbsp thyme, 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring constantly, 2 min or until garlic is fragrant. Transfer mushrooms to a large plate. Wipe pan clean with a wet paper towel.

3. Season steaks all over with 1 tsp salt and 1/4 tsp black pepper. Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When the butter is hot and finished foaming, add seasoned steaks and sear 3-5 min per side for medium-rare (5-6 min for medium doneness*), turning once. When steaks reach desired doneness, transfer them to the plate with mushrooms.
4. In the same pan over med/high heat, add 1/2 cup red wine and boil down until reduced by half (3 min), scraping the bottom to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup of liquid remains in the pan (5-7 min). Stir in 1/2 cup cream and boil 2 min or until slightly thickened. Season sauce to taste with salt and pepper if desired.
5. Add steaks and mushrooms back to pan, spooning some of the sauce over steaks. Once steaks are just heated through, remove from heat and serve garnished with fresh sprigs of thyme if desired.

 
Five Star Home Foods provides all natural poultry, seafood and Certified Angus Beef products to ensure your food is without harmful chemicals or preservatives. Make sure you and your family are eating the highest quality, healthiest food.The easiest way to get started is to try a Free Chef Sampler.

If you enjoyed this content, please check out our amazing flash-frozen food service we provide and start cooking healthier at home! Learn more here.

Active Customers: Share this information with friends & family and let them know about our all natural food service. Remember if you get 5 others to join our service, you get 6 Months of Free Food! Refer A Friend

Comment below if you want to share or if you are interested in our full service!

It is very important to know what you are eating. Harmful chemicals can lead to illness & disease.

Many people may not realize it, but much of the meat we eat contains synthetic growth hormones and other chemicals that may be harmful to us. Why would cattle owners want to use growth hormones? It is all about money. Ranchers today want to produce more cattle in a shorter period.

Chlorine Baths

Why do U.S. poultry processors use chlorine? It “kills bacteria, controls slime and algae, increases product shelf life [and] eliminates costly hand-cleaning labor and materials” in addition to disinfecting “wash down” and “chilling” water. “Pinners” in the slaughter facility who remove the birds’ feathers by hand wash their hands with chlorinated water to “reduce odors and bacterial count” after which the birds are sprayed to “wash all foreign material from the carcass.” Meat is similarly disinfected with chlorine, says one industrial paper, especially because conveyer belts are “ideal breeding grounds for bacteria.”

Carbon Monoxide

According to the Food Safety and Inspection Service FSIS directive, carbon monoxide is used as a part of modified atmosphere packaging system introduced directly into the bulk or master container used for bulk transportation of fresh meat products. Meat products are subsequently repackaged in packages not containing a carbon monoxide modified atmosphere prior to retail sale.” Carbon monoxide is also used to “maintain wholesomeness” in packaging “fresh cuts of case-ready muscle meat and ground meat,” says the FSIS directive.

Ammonia

It has only been a few years since the nation’s stomach churned when it saw photos of “pink slime” oozing out of processing tubes and bound for U.S. dinner tables and the National School Lunch Program. Looking like human intestines, “lean, finely textured beef” (LFTB) was made from unwanted beef “trim” and treated with puffs of ammonia gas to stop the growth of E. coli. While the company making most of the nation’s LFTB, Beef Products Inc. (BPI) shuttered three plants and laid off hundreds of employees two years ago, it is since fighting back and has brought a lawsuit against ABC news.

Other “Safe and Suitable” Ingredients You Don’t Know You’re Eating

Unless you’re a chemist, you may not recognize some of the other ingredients in the FSIS directive, but that doesn’t mean you want to ingest them. Take “cetylpyridinium with propylene glycol for bacterial control.” While cetylpyridinium is a germ-killing compound found in mouthwashes, toothpastes and nasal sprays, in meat production it is combined with propylene glycol to “treat the surface of raw poultry carcasses or parts (skin-on or skinless).” Yum.

Five Star Home Foods provides all natural poultry, seafoods and certified Angus Beef products to ensure your food is without chemicals or preservatives. Make sure you and your family are eating high quality food. The easiest way to get started is to try a Free Chef Sampler.

If you enjoyed this content, please check out our amazing flash-frozen food service we provide and start cooking healthier at home! Learn more here.

Active Customers: Share this information with friends & family and let them know about our all natural food service. Remember if you get 5 others to join our service, you get 6 Months of Free Food! Refer A Friend

Comment below if you want to share or if you are interested in our full service!

Try these easy grilling tips that will make everyone think you’re a grill master!

Grilling is a wonderful American pastime. Who doesn’t love to prepare and enjoy a casual summer meal with friends and family in your own backyard?The heart of grilling lies in grilling techniques. What separates the master grillers from the masses is that the experts understand how to manage their grill.

Sure, recipes are important, but techniques matter most. Follow these tips and you will become a true BBQ master.

1. Let Your Grill Get HOT!

• Preheat your grill with the lid closed for 10 to 15 minutes.
• With all the coals glowing red, or all the gas burners on high, the temperature under the lid should reach 500F.
• The heat loosens any bits and pieces of food hanging onto the grate, making it easy to brush them off.
• Preheating your grill also helps prevent food from sticking to the grate, and gets the grate hot enough to sear properly.

2. Clean Your Grill

• When bits of food have stuck to your cooking grate, and the grate is hot, clean it with a stainless steel brush. This step is not only for cleanliness. It also prevents your food from sticking.
• Note: Replace brush if any loose bristles are found on cooking grates or brush.

3. Oil the Food or the Grate

• Oil prevents food from sticking. It adds flavor and moisture, too.
• Lightly brushing or spraying the food with oil works better than brushing the grate.
• If you prefer oiling the grate, rub it with half an onion dipped in oil.

4. Keep the Lid Closed

Here are 4 important reasons why the lid should be closed as much as possible.
1. It keeps the grates hot enough to sear the food.
2. It speeds up the cooking time and prevents the food from drying out.
3. It traps the smokiness that develops when fat and juices vaporize in the grill.
4. It prevents flare-ups by limiting oxygen.

5. Time and Temperature

• By monitoring your time and temperature you avoid overcooking your food. Use a timer!
• If you are grilling in a colder climate or in a higher altitude, the cooking times will be longer. If the wind is blowing hard, it will lower a gas grill’s temperature and raise a charcoal grill’s temperature.

6. Know the difference between Direct & Indirect Heat

• Direct heat (when the fire is directly below the food) is best for relatively small, tender pieces of food that cook in 20 minutes or less.
• Indirect heat (when the fire is on either side of the food) is best for larger, tougher cuts of meat that require more than 20 minutes of cooking.

7. Tame the Flame

• Too many flare-ups can burn your food. Keep the lid on as much as possible. This limits the amount of oxygen inside the grill, which will help extinguish any flare-ups.
• If the flames are getting out of control, move the food over indirect heat temporarily, until they die down. Then move the food back.

8. Caramelization is Key

• One of biggest reasons for the popularity of grilled food is its seared taste.
• To develop this taste for maximum effect, use the right level of heat and resist the temptation to turn food often. Your patience will allow for caramelization, or browning. That creates literally hundreds of flavors and aromas.
• As a general rule, turn food only once, even though flipping burgers is fun!

9. The Sauce: Marinate for several hours

•  A good BBQ sauce can elevate your grilling master skills to another level.
• The longer you leave the meat in the marinade, the more of the salty seasonings will emanate from your cooked meat.
• Take a fork and prick some holes into the meat before marinating it so that the meat will absorb the sauce more easily.

10. Always Have Meat in the Freezer to Grill

• Five Star Home Foods wants you to become a master griller this summer. We can help by providing you with the Top Certified Angus Beef products and all natural poultry, pork, ribs and more!
• Request a free sampler today!

If you enjoyed this content, please check out our amazing flash-frozen food service we provide and start cooking healthier at home! Learn more here.

Active Customers: Share these grill master tips with friends & family and let them know about our service. Remember if you get 5 others to join our service, you get 6 Months of Free Food! Refer A Friend

Comment below if you want to share or if you are interested in our full service!