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Visit our Website
May 2006
Catering
Price Guide
Grilling Guidelines
Meat Cooking Guidelines PDF
A great BBQ
begins with the perfect fire,
if you're a charcoal person we have :
Hardwood Lump Charcoal
All Natural Gourmet Lump Charcoal
BBQ Delight
Flavored Smoke Chips
And then there's our wide
selection of :
Homemade Sausage
(7 varieties)
Baby Back Ribs,
Western Ribs,
St Louis Ribs
Hotdogs (5 varieties)
Bratwurst
Ground Chuck Patties
Veggie Burgers
Chicken Patties
Kabobs
Chicken
Turkey Breasts
Salmon
Pork Chops
Pork Tenderloin
Lamb Chops
But if you're a steak diehard,
then try our:
Rib-eyes
Delmonicos
T-Bones
Porterhouse
Strips
Boneless sirloin
Filets
London Broil
Flank
Any to make the perfect BBQ
use one of our many forms of seasoning:
31 Flavors of BBQ Sauce
17 Flavors of Marinade
12 Flavors of Meat Rubs
15 Flavors of Mustard
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Mother's Day
is just around the corner
and we already have
our Baby Back Ribs
along with our
customer favorite
David Berg Hot Dogs.
For your convenience we have
Lump Charcoal always available
for the traditionalists. |
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Ten Commandments for Perfect Grilling
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1. Be Organized.
Have everything you need for grilling
(food, marinade, basting sauce,
seasonings, and equipment) BEFORE you start. |
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2. Gauge your Fuel.
Don’t run out of gas or charcoal in the middle of grilling. |
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3. Preheat your Grill to the Right Temperature.
Remember, grilling is a high-heat cooking method. If you want the seared
crust, charcoal flavor and handsome grill marks, you must cook over high
heat – at least 500 degrees F. |
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4. Keep it Clean.
There’s nothing less appetizing than grilling on dirty old burnt bits of
food stuck to the grate. |
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5. Keep it Lubricated.
Oil the grate just before placing the food on top. |
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6. Turn, Don’t Stab.
Turn your meat with tongs or a spatula. Never stab the meat with a carving
fork—unless you want to drain the flavor-rich juices onto the coals. |
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7. Know when to Baste.
Oil and vinegar, citrus, and yogurt-based bastes and marinades can be
brushed on the meat throughout the cooking time. When using a sugar-based
barbecue sauce, apply it toward the end of the cooking time. |
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8. Keep it Covered.
When cooking larger cuts of meat and poultry, such as a whole chicken, leg
of lamb, or prime rib, use the indirect method of grilling. Every time you
lift the lid, you add 5 – 10 minutes to the cooking time. |
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9. Give it a Rest.
Almost everything you grill will taste better if you let it stand on the
cutting board for a few minutes before serving. This allows the meat
juices, which have been driven to the center by the searing heat to return
to the surface. The result is a juicier, tastier piece of meat. |
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10. Never Desert Your Post.
Grilling is an easy method, but it demands constant attention. It’s not
the time to answer the phone or make the salad dressing! |
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Above all, have fun. Remember that grilling isn’t brain surgery! |
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For that extra touch
and perfect seasoning
try one of our many
Lysander Meat Rubs. |
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Stand ribs up on their
sides in a roasting pan.
Add about 1 inch of water to bottom of pan.
Cover
tightly with foil.
Bake at 250°
for about 3 hours.
Time may vary if steaming more than 3 slabs of ribs, add 30
minutes for every slab over 3.
Baste with your favorite B.B.Q. sauce and grill.
Your
ribs are fully cooked.
You are just searing the B.B.Q. sauce on for flavor.
One slab will feed 2
people.
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