Archive for September, 2009

Better With Heffys

Tuesday, September 22nd, 2009


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Safe Cooking Temperatures

Sunday, September 20th, 2009

Fresh Beef, Veal, Lamb

-Medium Rare 145° F

-Medium 160° F

-Well Done 170° F

Ground Meat & Meat Mixtures

-Beef, Pork, Veal, Lamb 160° F

-Chicken, Turkey 165° F


-Chicken & Turkey, whole 165° F

-Poultry Parts 165° F

-Duck & Goose 165° F

-Stuffing (cooked alone or in bird) 165° F

Fresh Pork

-Medium 160° F

-Well Done 170° F


-Fresh (raw) 160° F

-Pre-cooked (to reheat) 140° F


-Fin fish 145° F or until opaque & flakes easily with fork

-Shrimp, Lobster & Crabs Flesh pearly & opaque

-Clams, Oysters & Mussels Shells open during cooking
-Scallops Milky white or opaque & firm

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Heffys Meatball Pizza

Sunday, September 20th, 2009

meatball-pizzaWould you like to try something a little different on the grill? Here is a great idea that will be a hit with the kids as well; grilled Heffys Meatball Pizza.

2 cups all purpose flour
1 pkg. (1/4 oz.) quick rise yeast
1/ tsp. sugar
1/2 tsp. salt
3/4 cup warm water
1 tsp olive oil
20 (or so) frozen Italian meatballs
1/2 cup Heffys BBQ sauce
1/4 cup apricot preserves
2 cups shredded cheese (whatever suits you best)
1/4 cup sliced green onions (optional)

* In a large bowl, combine the flour, yeast, sugar and salt. Add water and oil; mix until a soft dough forms. Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Cover and let stand for 15 minutes.

* Meanwhile, cook the meatballs according to the directions on the package. Cut the meatballs in half and in a large bowl, combine with your favorite flavor of Heffys BBQ sauce and stir to coat. If a 1/2 cup of Heffys is not enough; feel free to use more!

* Divide dough into fourths. Roll each portion into a 6 inch wide circle. Coat the grill rack with cooking spray before starting the grill.

* Grill dough, covered, over medium heat for 1-2 minutes or until the crust is lightly browned. Remove from the grill and layer the grilled side of each pizza with meatball mixture, cheese and onions. Return pizzas to the grill and cover cooking 4-5 minutes or until the curst is lightly browned and cheese is melted.

So quick and easy and very tasty!


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Wood Selection for Smoking and BBQ'n

Sunday, September 20th, 2009

This info is brought to you by one of our partners The Firewood Guy whose products you can find at most of our retailers in Wichita, KS.

OAK - Always pleasant, very versatile, never overpowering.  Use it for “dadgum big ol’ pieces of meat” like big roasts, big briskets, big chops, big steaks.  Excellent for taking the “wild” out of heavy game.  Replace your charcoal habit with oak, 100% natural and no glue or fillers like most charcoal briquettes.  Many prestigious restaurants advertise throughout their menu their “Oak Fired Grill”

HICKORY – The KING of woods!!  Excellent for all red meats, pork, and poultry but be careful you don’t use too much.  Hickory is one of those woods that you can over smoke with and the flavor can become TOO strong.  So ramp up slowly until you find out how you like it.

PECAN – Simply stated, pecan is “hickory lite”.  Very subtle, sweet and mild.  Goes with anything and I mean anything, it can even be used for baking.  Truly a chef’s choice.

MESQUITE – Tremendous, but don’t use too much!  Flavors? BAM!  Excellent for beef, chicken, fish, wild game.  Burns very hot and works great for grilling to give that “flame kissed” taste.  Smokers?  Yes, but again be careful and ramp up slowly.

APPLE – Mild, fruity and sweet taste.  Good with poultry (skins will brown), fish, pork and even vegetables.

CHERRY – Very similar to apple.  Flavor large meats like ham or pork shoulder.  Also good with fish, salmon and poultry.

PEAR – Nice subtle fruity smoke flavor but not quite apple or cherry.  Great with chicken, pork and all vegetables.

MULBERRY – The most overlooked of the cooking woods.  It is a fruit wood like apple, cherry and pear BUT it has the density and heating value of oak.  The best of both worlds, use it for anything.

Experiment and practice is the name of the game! You never know what you’ll like and don’t like until you try it, have fun!

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Heffys for all seasons

Sunday, September 20th, 2009

Easy Peasy Heffys Crock Pot Roast

Often I cannot wait till summer to enjoy the best BBQ and really don’t want to go outside and fire up the smoker either. Seems that the winter gets us all down a bit, but Heffys usually gives me the boost to go on another couple of days while dreaming about warmer temps.
This recipe is easy to do during the day while you are away at work; it is simple and quick to prepare.
1 – 3 to 5 LB beef shoulder or arm roast. (Pick one with nice marbling)
¾ to 1 cup Worcestershire sauce
¾ cup prepared coffee
1 – 8 oz can of tomato sauce
Seasoned salt to taste
Place your roast in a crock pot and add the tomato sauce to coat the top, the seasoned salt and the Worcestershire sauce. You may think that coffee sounds like a strange ingredient; but believe me; the taste is not evident in the end product. The coffee will help tenderize the meat as it cooks in the juice; so if you can’t find the tenderest cut this really helps out.
It usually takes about 6 to 8 hours to cook this on medium or low temperature in your crock pot; if you are doing this on a day you are home; 4 hours on high will do the trick.
When the meat is cooked fully; it should come apart with just a fork. Pull the beef out of the crock and let it rest for 15 to 20 min before carving; this will allow it to cool enough that your hands are not burnt; I know this step only too well. Again, this is intended to be a pulled beef for sandwiches or on its own; just pull it apart with your fingers and a fork while eliminating the fat.
Once it is pulled; cover with some Heffys to taste and serve on a bun. Great side dishes include American potatoes, baked beans, and some coleslaw.
This should help beat some of the winter blues and get you ready for the BBQ season.


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Got Mustard?

Sunday, September 20th, 2009

Is that mustard gas in your pocket or are you just happy to see me?

If you have watched any of the shows on the cooking networks about smoking; you have most likely gleaned several suggestions on how to prepare you meat before grilling or smoking. There are several ways to spice up your soon to be dinner, from marinades to injections to rubs. All work great and all are to taste. I did pick up one tip that seems to work for me when I am preparing meat on the smoker.

When I saw this method on a show about competitive cooking; I thought the guys were insane. After searching on the internet and visiting with a few folks that smoke competitively; I came to believe that maybe these guys were not crazy after all. I have had great results with the mustard method and hope that you will find success as well.

There is nothing technical about using mustard; but the basic reasoning is to help tenderize the meat and hold in some of the moisture. I am in the habit of rubbing or preparing the meat the night before I smoke (if I remember); and this is a good practice. Allowing your seasonings to soak in overnight will provide a more pronounced result. This is as important as the wood you will use to further flavor your meats. So the night prior to your smoking adventure; begin your preparations by covering your cuts of meat completely in mustard. You will want to rub in gently and get a good thin layer of mustard on all sides of the cut. I have used this mostly on pork butts and brisket; but have used with great results on ribs as well. The theory is that the acid in the mustard will begin to break down the fibers in the meat providing a greater level of tenderness.
Once you have the mustard rubbed in to your satisfaction; you are free to add any other spices you like. I have a rub that we have been using for a while and hopefully we will be able to offer this to our customers as well. I sprinkle on generous portions on all sides and rub in gently; then either wrap the cuts in tinfoil or place in a plastic wrap and refrigerate overnight. The next morning I unwrap and place on the smoker cooking to my normal specs.

I hope that you have great luck with this method as I do; and if you have any question please shoot us an email and we will help with anything we can.

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Smoking 101

Sunday, September 20th, 2009

The Cheyenne from Yoder SmokersIn the world of BBQ; smoking is king. The world of technology has crept into the world of BBQ smokers and made it easier for the novice to get into the game and taste like a pro. To many people “BBQ” will include throwing some burgers on the grill; the purist will tell you that is grilling and has nothing to do with BBQ. However, I am not here to give you a lecture on what BBQ means nor give you a history lesson; just some tips on the sometimes intimidating world of smokers.
There are many choices even when it comes to smokers. Some people like to use the propane type smoker and just add some wood or smoke flavor by some other means during the cooking process. There are many propane smokers available on the market and are great choices for someone that is not interested in really perfecting the art of smoking. I like propane grills for situations when quick cooking is required or desired.

The first thing to note about smoking: it takes a while. Depending on what you are cooking; plan on spending quite some time on getting it right. From preparing the meat to getting the cooker ready to smoke is all about practice and patience. The basic rule of smoking is cooking low and slow. Allowing the meat to use its own juices and fats to create a tender tasty feast is what it’s all about. Typically, temperatures between 200 and 240 degrees are the perfect range according most pros and websites you will find. I would strongly recommend purchasing a remote thermometer as the units on the smoker may not be the most accurate in the world. There are several on the market that will allow you to monitor several different parts of your smoker so that the heat is consistent.

Getting the charcoal started is job one. I have a barrel smoker with a side fire box; which is a common smoker and readily available. Keeping the temperature is important; so what I do is cover my fire box with a layer of charcoal that is about 2 or 3 bricks deep. This will usually get me through about half of a smoking cycle depending on the outside temperature. Only light one end of the charcoal. This will allow the flame to crawl across the bed of charcoal and wood and provide a more even heat. Lighting all of the coal at one time will produce a fire that is too hot to start and will take quite awhile to cool down enough to start cooking. Some folks do not like to use lighter fluid when smoking. I have heard claims that it makes the meat taste of gas. Using newspaper or commercial fire starters (readily available at your local BBQ store) to light one end of the coal is the next best alternative.  During the cooking process, the coals will burn across and allow you to add more to keep the temperature in range.
Picking the correct wood: This is all up to individual taste and depends greatly on what you are cooking. I have 3 or 4 personal favorites in no particular order that I will outline with some characteristics:
• Mesquite wood. This is great for pronounced smoke in your meat. It is a pretty strong and hearty taste that will add a little tang to your project. I like to use this with a brisket or even when smoking steaks.
• Apple wood. This gives a great mild fruity taste. Great for chicken or pork.
• Cherry wood. This also provides a great fruit taste; a little stronger in my opinion that apple; great for pork.
• Pecan wood. I had just started cooking with this last year and I found it to add a great flavor. The best way I can describe it; a little nutty, kind of like drinking a dark beer. I have used this on pork, chicken, and beef and enjoyed it each time.
There are several different schools on adding the wood as well, it is all personal preference. The important thing to remember; the meat that you are cooking will get the majority of the smoke in the first 4 to 5 hours and reach it’s saturation point. I personally add the wood right to the charcoal. I use chunk wood and spread out 4 to 8 chunks on top of the coal to allow a constant smoke. During the summer; I will also soak my wood chunks in water for about an hour or so before cooking. This will allow the wood to burn a little slower and release a good consistent smoke.
So you have the charcoal lit, your wood picked out, and your temp set. Now what? Start smoking! The general rule is smoking 1.5 hours per pound anywhere between 200 and 240. Keeping an eye on the heat is the most important and sometimes hardest job; but when you get to the end, checking the internal temp to ensure it’s done will be the next step. Below are the recommended internal temps for most meats.
• Chicken internal temp needs to be about 175.
• Beef is cooked anywhere from 160 to 180.
• Pork needs to be in the 170 range.
• Ribs are hard to get a good reading and will usually take about 4 to 5 hours to smoke at the 200-240 range.
• Salmon and most fish are cooked at about 140; but I like to run mine up to 160.
Smoking is fun and a great way to spend the day. If you are doing it at home, mowing the lawn or just sitting down with a cold brew are great ways to keep an eye on the smoker. Give it a try and I guarantee that you will be hooked. Don’t be afraid to make a mistake; it is not rocket science. Lastly; use a little Heffys and you will taste like a pro!

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