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3 Grilling Tips From Jeff
1
Preparation is all about “Rinse, Skin, Rub”.
The first step is to lightly rinse and pat dry your ribs with a paper towel. Next, slide a dinner knife under the membrane and over the bone to loosen it so you can peel the membrane completely off. Lastly, add generous amounts of dry rub seasoning (sauces and glazes should not be added yet).
2
Tender ribs require the right amount of time and heat.
Create a layer of aluminum foil on the lower rack. This will help capture any drippings and prevent flare-ups. Your ribs should be placed on the top rack, and preferably on an unlit side of your grill. The flame should be set to low, and then leave the ribs undisturbed for 1 hour.
3
Test, Dress, and Rest.
To see if your ribs are ready, check to see if the meat at both ends of the bones has receded about ¼ of an inch, or if the meat easily separates from the bone when you take a bite from one. If it passes these tests, brush the ribs with your favorite BBQ sauce and grill an additional 5 minutes. Then let the racks rest for 10-15 minutes so the juices can settle before serving.
1
Preparation is all about “Rinse, Skin, Rub”.
The first step is to lightly rinse and pat dry your ribs with a paper towel. Next, slide a dinner knife under the membrane and over the bone to loosen it so you can peel the membrane completely off. Lastly, add generous amounts of dry rub seasoning (sauces and glazes should not be added yet).
2
Tender ribs require the right amount of time and heat.
Create a layer of aluminum foil on the lower rack. This will help capture any drippings and prevent flare-ups. Your ribs should be placed on the top rack, and preferably on an unlit side of your grill. The flame should be set to low, and then leave the ribs undisturbed for 1 hour.
3
Test, Dress, and Rest.
To see if your ribs are ready, check to see if the meat at both ends of the bones has receded about ¼ of an inch, or if the meat easily separates from the bone when you take a bite from one. If it passes these tests, brush the ribs with your favorite BBQ sauce and grill an additional 5 minutes. Then let the racks rest for 10-15 minutes so the juices can settle before serving.
4 Grilling Tips From Jeff
1
It’s all about choosing the right beef.
If you want a juicier burger, don’t ever purchase ground beef that is too lean. The magic ratio is typically around 85% lean to 15% fat, which is what we recommend for the perfect mix of flavor and juiciness.
2
Put care into forming the burger patty.
First form the patty into a baseball-sized shape, then gently form into a patty with a small indentation in the middle. This indentation will prevent the burger from swelling and becoming too round when it cooks. Your burger can dry out if the meat is too compressed, so always remember to keep a light touch!
3
Sear, Flip, Sear, Cook.
Place the burgers directly over the coals or flames and sear each side for about 4-5 minutes, and then flip them over. Do NOT put pressure on the patties with a spatula, as this will only squeeze out the juices and dry them out. Once seared on both sides, move your burgers to the “cooler” side of the grill so they can cook longer (if desired). For cheeseburgers, this is the time to add slices on top.
4
Serve immediately.
Unlike other meats, burgers do not have a resting period after they cook. Have your buns and toppings ready to go so you can enjoy your burgers hot with their maximum flavor potential!
1
It’s all about choosing the right beef.
If you want a juicier burger, don’t ever purchase ground beef that is too lean. The magic ratio is typically around 85% lean to 15% fat, which is what we recommend for the perfect mix of flavor and juiciness.
2
Put care into forming the burger patty.
First form the patty into a baseball-sized shape, then gently form into a patty with a small indentation in the middle. This indentation will prevent the burger from swelling and becoming too round when it cooks. Your burger can dry out if the meat is too compressed, so always remember to keep a light touch!
3
Sear, Flip, Sear, Cook.
Place the burgers directly over the coals or flames and sear each side for about 4-5 minutes, and then flip them over. Do NOT put pressure on the patties with a spatula, as this will only squeeze out the juices and dry them out. Once seared on both sides, move your burgers to the “cooler” side of the grill so they can cook longer (if desired). For cheeseburgers, this is the time to add slices on top.
4
Serve immediately.
Unlike other meats, burgers do not have a resting period after they cook. Have your buns and toppings ready to go so you can enjoy your burgers hot with their maximum flavor potential!
4 Grilling Tips From Jeff
1
Pound the meat for even grilling.
Boneless skinless chicken breasts usually have a larger bulge on one end that can result in uneven cooking. You can easily combat this by placing the breast in a plastic bag (to avoid making a mess) and then pounding the thicker end until it is more even.
2
Soak in homemade brine.
Soaking your chicken breast in a homemade brine will significantly increase the moisture level and overall juiciness of the meat. Just combine 4 cups water to ¼ cup of salt and let the chicken soak for 30 minutes. Prior to grilling you should still season with salt and pepper.
3
Grill...then glaze.
Chicken breasts tend to cook best when the grill is preheated to a medium-high temperature of around 350 - 450 degrees. They only need around 4-5 minutes per side before removing them from direct heat. After that, apply your favorite glaze and let it bake with the lid down for an additional 5 - 10 minutes on the “cooler” side of the grill.
4
Let it rest before eating.
Just to be safe, you can check with a meat thermometer to ensure an internal temperature of at least 165. If you don’t have a thermometer, you can generally gauge by cutting into a thicker piece and making sure it’s cooked through. If your chicken is fully cooked, let it sit for at least 5 more minutes so the juices can fill back into the meat.
1
Pound the meat for even grilling.
Boneless skinless chicken breasts usually have a larger bulge on one end that can result in uneven cooking. You can easily combat this by placing the breast in a plastic bag (to avoid making a mess) and then pounding the thicker end until it is more even.
2
Soak in homemade brine.
Soaking your chicken breast in a homemade brine will significantly increase the moisture level and overall juiciness of the meat. Just combine 4 cups water to ¼ cup of salt and let the chicken soak for 30 minutes. Prior to grilling you should still season with salt and pepper.
3
Grill...then glaze.
Chicken breasts tend to cook best when the grill is preheated to a medium-high temperature of around 350 - 450 degrees. They only need around 4-5 minutes per side before removing them from direct heat. After that, apply your favorite glaze and let it bake with the lid down for an additional 5 - 10 minutes on the “cooler” side of the grill.
4
Let it rest before eating.
Just be safe, you can check with a meat thermometer to ensure an internal temperature of at least 165. If you don’t have a thermometer, you can generally gauge by cutting into a thicker piece and making sure it’s cooked through. If your chicken is fully cooked, let it sit for at least 5 more minutes so the juices can fill back into the meat.
4 Grilling Tips From Jeff
1
Pick the right steak.
If you want a juicy steak with a nice sear on the outside, it’s always important to pick a thicker cut of meat. Thinner steaks will cook faster, which means the inside can dry out before you can get a proper sear. A 1.5 inch steak is generally a good base to look for, in addition to a nice marbling of red meat and white fat.
2
Preparation is key.
Trim some of the fat from the outside of the steak if necessary, then rub salt and pepper into the meat. Add the salt AT LEAST 40 minutes prior to cooking, as it will help draw out moisture and tenderize the meat. The steak should also be brought to room temperature before grilling to help ensure even cooking.
3
Sear, flip, sear, cook.
After preheating the grill to a high temperature, sear each side for about 2 - 3 minutes (do not move the steak around while searing). Once both sides have a proper sear, move to the cooler side of the grill and put the lid down to continue cooking to your desired doneness.
4
Test and rest.
The internal temperature should be at least 130 for a rare steak, but a discerning eye can tell by the color on the inside if you don’t have a meat thermometer. After you take your steak off the grill, cover it and let it rest for another 5 minutes to let the juices expand back into the meat.
1
Pick the right steak.
If you want a juicy steak with a nice sear on the outside, it’s always important to pick a thicker cut of meat. Thinner steaks will cook faster, which means the inside can dry out before you can get a proper sear. A 1.5 inch steak is generally a good base to look for, in addition to a nice marbling of red meat and white fat.
2
Preparation is key.
Trim some of the fat from the outside of the steak if necessary, then rub salt and pepper into the meat. Add the salt AT LEAST 40 minutes prior to cooking, as it will help draw out moisture and tenderize the meat. The steak should also be brought to room temperature before grilling to help ensure even cooking.
3
Sear, flip, sear, cook.
After preheating the grill to a high temperature, sear each side for about 2 - 3 minutes (do not move the steak around while searing). Once both sides have a proper sear, move to the cooler side of the grill and put the lid down to continue cooking to your desired doneness.
4
Test and rest.
The internal temperature should be at least 130 for a rare steak, but a discerning eye can tell by the color on the inside if you don’t have a meat thermometer. After you take your steak off the grill, cover it and let it rest for another 5 minutes to let the juices expand back into the meat.
5 Grilling Tips From Jeff
1
Clean and preheat the grill.
A clean grill will always make your fish easier to flip. To get those beautiful sear marks make sure your grill is preheated to a high temperature before you start cooking. This will cook the fish faster, and prevent drying the meat out due to longer cooking time.
2
Season and prepare your fish.
Your fish should be brought to room temperature before you season it. You should also make sure to pat the fish dry with a paper towel to reduce moisture which can cause the fish to steam when cooked. Generously oil both sides, then season to your taste and you’re ready to grill!
3
Keep the grill closed.
It can be tempting to frequently check on your fish, but you lose a lot of heat each time you open the grill--resulting in longer cooking times which might dry out the fish. You should generally grill your fish for 8 - 10 minutes for each inch of thickness. If your fish is one inch thick, then you should cook each side for 4 - 5 minutes.
4
Use two spatulas to flip.
You should only flip your fish once to prevent it from breaking apart. When you do flip over the fish, use two spatulas on either side to help stabilize the weak points before it’s fully cooked.
5
Use two spatulas to flip.
It only takes 3 - 5 minutes for the juices to settle into the fish after cooking. This will make it more tender and give it that extra bit of tenderness that you would otherwise be missing out on. Now all that’s left is to enjoy your meal!
1
Clean and preheat the grill.
A clean grill will always make your fish easier to flip. To get those beautiful sear marks make sure your grill is preheated to a high temperature before you start cooking. This will cook the fish faster, and prevent drying the meat out due to longer cooking time.
2
Season and prepare your fish.
Your fish should be brought room temperature before you season it. You should also make sure to pat the fish dry with a paper towel to reduce moisture which can cause the fish to steam when cooked. Generously oil both sides, then season to your taste and you’re ready to grill!
3
Keep the grill closed.
It can be tempting to frequently check on your fish, but you lose a lot of heat each time you open the grill--resulting in longer cooking times which might dry out the fish. You should generally grill your fish for 8 - 10 minutes for each inch of thickness. If your fish is one inch thick, then you should cook each side for 4 - 5 minutes.
4
Use two spatulas to flip.
You should only flip your fish once to prevent it from breaking apart. When you do flip over the fish, use two spatulas on either side to help stabilize the weak points before it’s fully cooked.
5
Use two spatulas to flip.
It only takes 3 - 5 minutes for the juices to settle into the fish after cooking. This will make it more tender and give it that extra bit of tenderness that you would otherwise be missing out on. Now all that’s left is to enjoy your meal!
Recipes for your grill
Recipes for your grill
Recipes for your grill
Recipes for your grill
Recipes for your grill
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