Families Share Favorite Grilling Recipes From Common Ground
Amanda Folkens of Iowa Danell Kalcevic of Colorado and Nicole Small of Kansas join 70 plus farmer volunteers in the Common Ground program to discuss how food is grown raised and moved from farm to table and to share their grilling favorites and appreciation for American grilling tradition. For more on family farms visit FindOurCommonGround.com.
MENTIONED IN THIS ARTICLE
Amanda Folkens
Iowa
Danell Kalcevic
Colorado
Nicole Small
Kansas
U.S
Amanda
Danell
Nicole
Things to Know Before You Shop the Meat Case
No need to pay extra for hormone free poultry or pork as the USDA bans growth hormones in chickens and pigs. Most beef cattle, whether organic or conventional, spend much of life on pasture eating grass. Organic grass fed and free range labels reflect raising methods, not safety. All meat and poultry can harbor bacteria and illness, and proper handling and cooking prevent most foodborne illness.
MENTIONED IN THIS ARTICLE
USDA
Grilled Hawaiian Ham Sandwich by Amanda Folkens
A quick Hawaiian style sandwich recipe combines brown sugar and pepper rubbed ham with pineapple. Grill ham until caramelized then pair with toasted sourdough for a tropical, smoky flavor.
Beef Rack of Ribs by Danell Kalcevic
A rib recipe yields 4 to 6 servings. Rub ribs with salt pepper seasoned garlic salt and optional cayenne. Refrigerate overnight. Grill with yellow mustard and brown sugar until caramelized, then finish in crock pot on low with BBQ sauce for 6 to 8 hours.
Country Barbecue Potatoes By Nicole Small
Serves 4 to 2 pounds small red potatoes. Melt butter and honey then drizzle over potatoes. Toss with seasoned salt salt garlic powder and pepper. Bake uncovered at 450 F for 25 to 30 minutes until tender and golden brown, stirring at least once.
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