It's time for Foodie Friday!
We are planning on Stuffed Pork chops for the grill this weekend! MMM sounds so good...check out how to cook stuffed pork chops straight from the butcher at Glick's Old Fashion Meat Market:
Craig and I love to BBQ - and let's face it, there's less dishes to do and the kitchen doesn't get as hot when you can break out the grill!
You know Craig and I are always on the lookout for good prices too....
So, say you want to find quality meats at a great price...where do you go? We have the answer! Glick's Old Fashion Meat Market! We love Glick's because we can always count on getting the best cuts of meat and the freshes seafood! Last week we tried their Saratoga Steak - which is a Filet wrapped in yummy bacon and they turned out great!
Last week we did the Tri Tip and OH MY GOODNESS!!!! That thing was one of the best Tri Tips I've had! We even put the Glick's seasoning rub all over it before grilling it and it was amazing! Get your grill on with Glick's and you'll be making the neighbors jealous too! See the pictures below!
Tri tip on the grill
Practicing my bbq skills
Simple steamed carrots and broccoli as a side - healthy too!
Let the meat rest for about 10 min. before you start cutting it and it will keep a lot of it's juices inside instead of them all running out!
Gotta take a picture of the catch right? It is super easy to make so you can still take a dip in the pool while it's cooking! Lol
Slicing it up!
Dinner is served! Craig and I will split a potato and put all the fixins on...then steam the carrots and brocolli - pair with the tri tip and then have tri tip sandwiches as left overs! Quick and easy and you get lunch the next day!
Now usuallly with a cut of meat like a Tri Tip, we will sear the outside on all sides...this helps lock in the juices. When the Tri Tip is cooked to the desired temp. let it rest for about 10 minutes. The juices will remain locked in instead of running out with the first slice!
Get yourself and your family ready to have Glick's this weekend on the grill!
Hit their website by clicking HERE and tell them Teri Ann sent ya!
How do you tell how well your meat is cooked? Follow the chart below and invest in a meat thermometer!
|Term (French)||Description||Temperature range||USDA recommended|
|Extra-rare or Blue (bleu)||very red and cold||46–49 °C||115–120 °F|
|Rare (saignant)||cold red center; soft||52–55 °C||125–130 °F|
|Medium rare (à point)||warm red center; firmer||55–60 °C||130–140 °F||145 °F|
|Medium (demi-anglais)||pink and firm||60–65 °C||140–150 °F||160 °F|
|Medium well (cuit)||small amount of pink in the center||65–69 °C||150–155 °F|
|Well done (bien cuit)||gray-brown throughout; firm||71–100 °C||160–212 °F||170 °F|
|Over cooked (trop cuit, carbonisé")'||blacken throughout; hard||> 100 °C||> 212 °F||300 °F|