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Grilling Good Eats: Placing meat on the grill the right way

Grilling Tip #7: Do not press the meat on the grill! Place your meat on the grill and do NOT take your spatula and press it hard into the grate thinking that helps to sear it or give it better grill marks. It does neither. You’re cooking on a grate, not on a flat top like at the diner or in an electric griddle in the house. Pressing meats down into a grill grate means loss of juice, loss of flavor. OH, and it makes it harder to flip. Seeing meat drop through the grate and onto the coals is a grill crime.

via www.grillinggoodeats.com


Today's Weather Outlook for the Corridor

Today's weather forecast and a four day outlook.  Check this page for the latest weather reports in the corridor area.  Up-to-date weather conditions for the Iowa City area are observed at the Iowa City, Iowa City Municipal Airport, IA.  For weather conditions specific to other cities outside the corridor area, just type in your zip code below.


Coralville, Iowa, weather forecast

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Grilling Good Eats: Burger flipping

Grilling Tip #6: When grilling those pre-made frozen hamburger patties, the packaged ‘fresh’ ones from the grocery store and for folks that like their hand made burgers well done, you should only flip your burger once. After putting your burgers on, when you see red juices flowing to the top, it’s time to flip. After the flip, when you see the juices running clear, you know the burger is well done, the burger is cooked through. This is especially important for the pre-made stuff purchased at the store, you don’t want to see a strip of pink running through those. And generally speaking, remember Grilling Tip #3, most all meats and fish should only be flipped once, well done or not. It preserves those great grill marks and delivers a juicier, evenly cooked, more flavorful piece of meat.

via www.grillinggoodeats.com


Grilling Good Eats: Getting those great grill marks

Grilling Tip #4: Some people like to get fancy grill marks on their food. In fact, some grill manufacturers are even making their grates fancier in design - to include logos - with their upscale models to sear those fancy marks in. If you ask me that kind of takes the mastery and fun out of it, but kudos to the grill makers and successful marketing nonetheless. If you don’t have a fancy grate, here’s what you do. For simple but still a delicious looking presentation of straight line grill marks, leave the item sit in position for at least two to three minutes. Don’t move it, don’t touch it, don’t rearrange it to make room for something else. Once it’s down it’s down, so pick your spot well, let it sit and sear. Depending on your coal stack and temperature, steaks and thick burgers can go a good five minutes, chicken and pork, slightly less. With fish, stick to two minutes. The key is to not touch the meat once you put it down and not until you flip. If you want the ‘diamond’ look (don‘t try this with most fish), give the meat a quarter turn after two - three minutes. Then let it cook for another couple minutes before you flip.

via www.grillinggoodeats.com


Grilling Good Eats Chapter 2 - Grilling Tips & Essential Tools

Grilling Tip #3: Generally speaking, the “Presentation side” of any meat or grilled item (how you’ll see the item on the plate) is the first side you put on the grill. Choose the better looking side of the item to put down first. This is the side that needs to have those beautiful grill marks. And with most meats and fish, you only want to flip once. Yep, you read that right, flip it just once.

via www.grillinggoodeats.com


Paul's Discount Iowa City Weekly Update: August 9, 2017

Paul's Discount

View our Ads each week on our Weekly Update.  This week save on Little Debbies, Sparkle paper towels, Pro Pac dog food, Greenies, IAMS cat food, Ace brand weed & grass killer and more!  Also save on men's Lee jeans, men's Carhartt shorts, Nike football cleats and Mizuno volleyball shorts and kneepads.   Just in Click on the link below to see our current ad:

 

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Bachelor on the Cheap: Hot Pockets Suck

Mike Thayer 2016 (2)By Mike Thayer

It's been quite some time since I've eaten a Hot Pocket.  I used to eat them quite a bit back in my military days....  Frozen food + microwave = dorm food. 

20170809_074427So while shopping at Costco the other night and looking for something that was quick and convenient to prepare, a 'to go' kind of meal for busy days, I saw that Hot Pockets were on sale with a $3 instant rebate.  A package of 17 Hot Pockets for $12, that's less than $1 a meal!  So I bought a box, pepperoni pizza flavor.

I wish I hadn't.  Hot Pockets suck.  While the filling is OK, the crust is just terrible!  My first bite, mostly crust, was very dry and 'herbally' overpowering.  Nestle, the maker of Hot Pockets, must have tampered with the recipe, because the pepperoni pizza Hot Pocket of today doesn't taste near as decent as I remember from back in my military days.  The description on the package says, "garlic buttery crust"...  It's anything but, it's herbal and dry, far from garlic and buttery.  In fact, after taking a few bites of that first Hot Pocket in years, I broke out the butter and melted some into that crust to rid the thing of such dry bites!

Now I'm stuck with 16 pepperoni pizza Hot Pockets in my freezer that I don't want to eat.  I'll reach for other frozen items to dine on before I pull out another Hot Pocket.   They may be cheap, they may be convenient (a meal from the microwave in about 3 minutes), but they just don't taste good, the dry herbal crust kills it.

If you're looking for a quick, cheap, decent 'to go' food to prepare at home, don't look for Hot Pockets to satisfy you!  There's a reason Costco is offering a $3 instant rebate on Hot Pockets.....  Not enough people are buying them otherwise.

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Grilling Good Eats Chapter 2 - Grilling Tips & Essential Tools

Grilling Tip #2: Oil the grilling surface. After your grill is hot, brush (do NOT spray!) some vegetable oil on the cooking grate. I use a squeeze bottle of canola oil, squirting oil on a folded paper towel - cover it well but not to the point of dripping - then I use my long handled steel bristle brush to move the oiled paper towel over the grill surface. This isn’t to add flavor or to keep food from sticking (Tip #5 below), this is to make clean up much, much easier when the grilling is done. When it’s clean up time, brushing the grill surface clean takes half the time if you pre-oiled the grate.

via www.grillinggoodeats.com


Grilling Good Eats: Ch. 2 - Grilling Tips & Tools

Chapter 2 - Grilling Tips & Essential Tools

Grilling Good Eats

by Mike Thayer

Got a craving for a juicy brat? A rack of baby back ribs? How about a perfectly grilled medium rare rib eye steak? Summer time means grill time whether it’s a backyard BBQ or a picnic in the park. Grill up some real crowd pleasing dishes by following these grilling tips for an easier, tastier, more relaxing grilling experience.

Grilling Tips: Whether you’re a novice to grilling or a weekend grilling warrior, the following thirteen tips are essential to putting you on the path to becoming a grill master.

Grilling Tip #1: Take your chicken breast, chops, and/or steak out of the refrigerator about 20-30 minutes prior to grilling to let them air out. This does NOT apply to something you’ve been marinating. This is for something you’re taking directly out of the package from the store, or something you’ve given a dry rub too. Inspect the meat, you want to make sure there is no excess moisture on it, especially if you‘re going to rub some olive oil or the like on that steak, chop, or breast. Even if you’re just applying salt and pepper, that meat should be dry. Pat the meat down with a paper towel if necessary. Letting chicken/chops/steaks and such air out, gives the meat a better sear when it hits the grill. Leaving excess moisture on your meats can cause unnecessary flare ups and the real benefit to a properly prepped cut of ’aired out’ meat is that it’s going to cook more evenly, locking in that flavor and delivering you a much more tender, tastier mouthful. Ground meats are a different story! They should be cold when putting on the grill. If they’re at room temperature, ground meats tend to fall apart or droop through the cooking grate.

via coralvillecourier.typepad.com