Big Acres'September eNewsletter
(09/18/2003)

It's Indian Summer; Keep on Grillin'!
Backyard barbeques, tailgate parties, picnics in the park, campouts -- Indian Summer is here and the weather is still perfect for outdoor grilling!

• In this month's newsletter:
• What's New?
• September and October Events
• Grilling Tips from Melanie
• Neill's Hot & Spicy Boneless Pork Ribs

What's New?
Big Acres Sauces' new products -- coming soon!

Kent and Melanie are busy getting ready to release a new sauce, just in time for the holidays! You'll love this one, but we can't tell you the details just yet. We'll send more information in the coming weeks.

Starting next week, Big Acres Sauces will be available in 1/2 gallon food service sizes -- for restaurants, caterers, and grocery stores! Tell your favorite chef or butcher!!!


Events
Stop by and visit us at these fall events. For more details and more events, visit our Events page.

Sunday, September 21:
Micha's Car Show & Music Festival
Pre-1973 cars and jazz & blues!
Benefiting Family Services Agency of San Mateo
South end of Laurel Street, San Carlos, CA
11:30am to 4:30pm
650-595-5776

Thursday-Friday, October 9-10:
Noel Boutique
Benefiting Rebuilding Together
1910 Noel Drive, Los Altos, CA 94024
650-964-6435

October 11-12
San Carlos Art & Wine Faire
San Carlos, CA
650-593-1098


Where to Buy
Visit our Where to Buy page for locations online and across the country!
 
You may also order directly from us. Ship sauce to your friends!  Download our order form and mail or fax it to us!


Melanie's Grilling Tips

Check out Melanie's tips for making your grilling and barbequing safer and easier:

Prepare and heat your grill

• For charcoal grills, use a canister to start charcoal. Coals are ready when they are covered in white ash and have a red glow.



• Heat grill (charcoal or gas) for 20 minutes or to 500+ degrees to sterilize grill and prepare for searing of food.

• The direct method is used to quickly cook foods. Chicken breasts, steaks, fish and seafood are good choices for the direct method. Place foods on the grate directly over the heat source either on a charcoal or gas grill.



• Consider the indirect method for foods that require longer than 20 minutes to cook—whole chickens, boneless turkey roasts and pork ribs. Place food away from the heat source by either spreading charcoals around the edges of the grill and placing food in the center with a drip tray underneath or, for gas grills, by placing food on grates without flames underneath them. Light the heat source under the grates at the edge of the gas grill.



• Grill roasting uses a combination of indirect and direct heating methods. First place food directly over the heat source to sear food and then move it away to cook until done.

• Always use two sets of tongs: one set for raw food and one set for cooked food. Mark the tongs to avoid cross-contamination.



• Always discard used marinade once meat is placed on the grill.



• Oil food before placing on the grill to avoid sticking. Your meat will release itself from the grill when it's ready to be turned.



• Marinate food from 30 minutes to overnight, depending on the type of meat. More delicate meats like fish and seafood should only be marinated for 30 minutes to avoid being precooked by acidic ingredients in marinade. Denser foods like beef, tri-tip and pork can be marinated from two hours to overnight.



• Sauces with high sugar content should be brushed on meats 15 minutes before the meat is done. Earlier use will result in a burnt sauce and black appearance.



• If barbeque sauce with high sugar content is used as a marinade, shake off the excess from meat and pat it dry before placing it on the grill to avoid burning.



• For extra flavor, use wood chips such as hickory, almond or mesquite. Soak chips in water for one hour before cooking. You may add the wood chips directly to your charcoal. For gas grills, place chips in a smoker box and then place the box over direct heat during grilling.

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