In the Wild with Greg Wagner


GRILLING 101 by Greg Wagner
May 26, 2010, 4:41 pm
Filed under: grilling, meat, outdoor cooking, Uncategorized | Tags: , ,

  

Memorial Day weekend is the unofficial kick off of America’s grilling season, and no better person to ask about Grilling 101 that than the Master Griller and Processor of Meat himself Mr. Ken Stoysich. 

Meet Ken Stoysich doing what he does best - making sausage!

Ken and his family own, manage and work the famous Stoysich House of Sausage in Omaha (as they have for decades) with its two locations at 24th & Bancroft and 130th & Arbor Streets. Stoysich info is online, at www.Stoysich.com    

The meat counter at the original Stoysich House of Sausage at 24th & Bancroft in southeast Omaha.

Matt Stoysich stuffing homemade hot Italian sausages at the 24th & Bancroft location.

Ken says that there are six key things that you should know before you light your grill this holiday weekend, and they are: 

1. Have a clean rack. Avoid bacteria, potential carcinogens and poorly tasting meat by always thoroughly cleaning your grill racks. Regular grill rack cleaning prolongs the life of your grill as well.   

2. Use olive oil. Rub your steaks, pork chops or lamb chops with olive oil to prevent them from sticking to the rack and to hold spices better. Olive oil also helps in raising the temperature on the surface of the meat from the heat source for a quicker and better sear.   

3. Sear on one side, cook on the other. Establish one portion of your grill to sear meat, while the other portion is dedicated solely to cooking it. By searing the meat over high heat, you’re locking in juices and enhancing the flavor. Following the searing step, you move the meat to the cooking side of the grill to be slowly cooked to the desired texture.    

4. Ken’s favorite way to grill meat is to use natural lump charcoal which lights faster, burns hotter, has little ash production and easier temperature adjustment.  

5. Just one time on the turn. Meat on the grill should be turned or flipped just one time because each time you flip the meat, the cooking process has to restart.  

6. The ten foot safe zone. Make sure to have a designated safe zone with a radius of at least 10 feet around the grill. Keep kids and other outdoor activities out of this zone. 

Get more helpful hints on grilling from Ken Stoysich  in-person at Stoysich House of Sausage,130th & Arbor Streets in Omaha, this Saturday, May 29th during a live broadcast of The Great Outdoor Radio Show from 9-10 a.m. CDT on Omaha’s ESPN Radio/1620 AM “the zone” or on www.1620thezone.com  

 

See you out there, with the Master Griller and Processor of Meat! Wait Ken, those hot Italian sausages are mine, aren’t they!   

Stoysich has over 65 different kinds of sausages and 140 meats available.

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