Since the weather began turning warmer, I’ve noticed an all too familiar scent in the air in the evenings. The smell of my neighbors outside grilling their dinner. While I appreciate a good steak, I will admit that for me, when I think of grilling, hot dogs is the first thing that comes to mind. I am sure that it comes from my upbringing and my mom on a really tight budget. Hot dogs were inexpensive and quick and easy to fix for us.
I love having a good grilled dog and admit that I am loyal to a certain brand. When I was contacted by Hebrew National to try theirs, I wasn’t too sure about it, but thought that I had nothing to lose. I was pleasantly surprised. They tasted really good and when the cooked, they plumped nice and juicy. Who knew!?!?! My kids also gobbled them up and of course, being kids, were clueless that they tasted any differently. My husband, who doesn’t consume too many “dogs” around our house also said that they tasted really good and that he’d definitely eat those (so that gets two thumbs up in my mommy play book).
Of course, before you fire up your grill, you want to make sure that you aren’t inviting unwanted guests — such as the fire department or EMTs. Here are some great tips from Hebrew National to keep you safe (and your food delicious):
- Start clean! Between each use, scrape and clean your grill grates (and clean the grease catch pan on a gas grill), removing any debris. Follow the manufacturer’s directions for cleaning the inside of the grill, the burners, and any lava rocks or ceramic briquettes.
- Check the inside temperature. Use a meat thermometer to make sure meat and poultry are safely cooked from the inside out: grilling hamburgers, 160° F; grilling sausages (precooked and uncooked), 160° F; grilling steaks, at least 145° F; grilling chicken or turkey breast, 170° F; grilling turkey or chicken legs, 180° F; grilling a whole chicken, 180° F.
- Adjust your grill grates… for even cooking. Cooked too close to the coals, meat or poultry may look done on the outside, even though it’s still raw inside. Check for doneness with your meat thermometer.
- Separate… raw and cooked meat to keep harmful bacteria from spreading. Wash or use different plates, cutting boards, or utensils for raw and grilled meat, poultry, or fish. Tip: Plan ahead; before starting to grill, have a clean plate and utensils ready to take grilled food to the table. Safe grilling is more than just not getting burnt.
- Flare-ups? “Prep” ahead to avoid the flames and smoke caused by fat drippings. Trim away visible fat, and drain off high-fat marinades. Then if the flames flare up: 1) For a gas grill, shut off the burners until the flame subsides, then re-light; and never use water on a gas grill, 2) for a charcoal grill, simply move your food to another part of the grill.
FOUR (4) LUCKY PENNY PINCHIN’ MOM READERS WILL RECEIVE
TWO (2) COUPONS FOR A FREE PACKAGE OF HEBREW NATIONAL FRANKS (up to a $5 value per coupon).
Entry is simple — just leave one comment answering the question of the day. If you would like to gain some bonus entries, you can complete any or all of the additional items listed — just leave a separate comment for each method of entry. Note: All comments must be left HERE on the blog. Comments left via Facebook or Twitter will not be included.
1. What is your favorite item to toss onto the grill during the summer?
3. Follow on Hebrew National on Facebook.
This contest will be open until Friday, May 13th at 11:59 p.m. The winner will be chosen at random and contacted via email. Said winner will have 48 hours in which to provide me with their mailing address so that the prize can be forwarded to them. GOODLUCK!!!
Penny Pinchin’ Mom received a coupon for a free package of Hebrew National Franks in order to facilitate her review. All opinions contained within this post are her own and were not influenced by any other parties. Please be sure to review the Giveaway Terms & Conditions before entering this contest.