by Michael Selby, executive chef
Monday, October 3, 2011
This past August four new salmon burgers became available in all Lunds and Byerly’s meat and seafood departments. This time of year when we hear the word “burger” we might be instantly thinking of potato chips, backyard picnics and how we hope the tank on our grill has enough propane for one or two more BBQ sessions before winter!
As we transition into fall and winter many of us typically think of family gatherings and football games. Let me ask you this. How many of us love crab cakes at Holiday parties? You might be able to see where I’m going with this.
by Kate Selner, FoodE Expert, Byerly's St. Paul
Tuesday, July 26, 2011
Grilling is a much anticipated aspect of warm weather, but not all grilling has to involve meat. For a non-meat eater like me, grilling can be just as delicious and savory as those who enjoy sizzling pork tenderloin or a juicy burger. I grill a wide assortment of vegetables and fruits all summer, and love experimenting with them over a flame.
The key is moderation for your heat. While high heat is terrific for getting that perfect sear on meat, it results in scorching when used on vegetables. Heat your grill as you would for cooking any meat, but then cut back on the heat, or reduce your gas flame prior to putting vegetables on the grate. And don't forget a smear of oil on that grate.
A good accessory to have for grilling vegetables is a grill plate or basket to place on the grate. This will prevent smaller vegetables from slipping through the grate to the flames below. Grill plates can be found with other grilling accessories and it's a must when I grill thick asparagus stalks, sweet potato fries, potato wedges or any vegetable that could easily disappear.
by Michael Selby, executive chef
Tuesday, July 19, 2011
The time to grill a juicy steak is now. Beef you say? Let this blog be your official grass-fed guide to selecting the right steak. The journey always begins at a Lunds or Byerlys meat counter and then it happens. Which cut should I get? What if I over cook it? What if I under cook it? Will it dry out if my guests are late? And so it begins, as you examine your level of apprehension a little voice in the back your mind is saying “let’s just grill chicken, it’s easy and everyone loves it”.
Please tell that little voice that 70% of the battle is simply selecting the right cut for the occasion. Being mindful of your elements and equipment as well as the overall mood and theme of your event is really all you need to do to become a steak hero. Tonight! Let’s review some of the more popular steaks as well as a few examples of exciting things that can happen.
by Michael Cuddyer, player for the Minnesota Twins
Thursday, May 19, 2011
Hey everyone… Michael Cuddyer here for Lunds and Byerly’s! I’m back out on the field which means not only the baseball season has begun, but grilling season has finally arrived!
Lunds and Byerly’s asked me to contribute to their new blog and share some of my favorite grilling tips with you. I told them I’d give it a shot…so here I go!
My wife Claudia and I like to grill as much as my schedule allows, and like most people, we’ve tried lots of things over the years. One of our favorite quick and healthy things to grill is chicken. It is easy to grill and only takes a few minute per side before it is ready. Anytime you grill chicken, there are a few things you can do that will make the cooking easier.
by Julie Griffin, director of Lunds and Byerly's products
Wednesday, May 18, 2011
O.K. – so here is an awesome easy way to grill up a go-with for steaks, salmon, pork chops, brats or burgers: take a Lunds and Byerly’s frozen side dish
(the Minnesota grown creamed corn and also the Adobo sweet potatoes are really delicious!) – take off the plastic wrap, double wrap aluminum foil around the frozen side dish in the metal pan and grill along with your steaks etc. for @30 -35 minutes. You can also toss on a bake-at-home stuffed ciabatta bread - So nice to get the whole meal done on the grill!