Contributed by: News Canada
(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:
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.)
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.
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.
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
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