Grilling Set and Gift Card Giveaway!
August 3, 2009 by Christine - From Dates to Diapers
Filed under giveaway
I am so excited to tell you about an amazing grilling set that we get to give to one lucky From Dates to Diapers reader, courtesy of The Beef Checkoff….
This fun prize pack includes a Crate and Barrel BBQ Serving Set with Tools, BBQ Safe Instant Read Thermometer, Basting Brush, The Healthy Beef Cookbook, Beef It’s What’s For Dinner Apron, Bamboo Picks, Mini Thermometer, Food Tent, Meat Markers, BBQ Mitt, Burger Press, and a $100 Gift Card for Beef!
This set is truly amazing and makes grilling even more fun… My boys are big fans of the tongs!
Here’s how to enter ::
- Visit the Beef, It’s What’s For Dinner website and browse through their tips and tricks for summer grilling. Leave me a comment below, before August 15th, with a new tip you discovered, or one of your tried and true favorites, for your chance to win!
- You may decide to tweet about this giveaway, up to once a day through the duration of this giveaway, for additional entries. Please use the hashtag #D2Dgvwy and leave a link to each tweet in a separate comment below.
- You may also become a fan of From Dates to Diapers and leave yet another comment here for another chance to win.
Happy grilling!
grilling time differences for different cuts of meat!
you should dry the meat with a paper towel after marinading – I had no idea.
I didn’t know that you had to pat dry the meat after you meat dry after you marinated it
I learned that there are 29 different cuts of meat that qualify as lean beef
I never knew that the meat should be patted dry after removing from the marinade. Thanks for this offer.
Great prize! I love to grill my meat slow so it is still moist!
I love their burger directions and recipes, especially the Chipotle Burgers!
Knowing to soak the wooden skewers will help me a lot with grilling!
I learned that 160°F is the optimal temperature for a safe and savory burger.
I learned that cutting meat on the bias makes it more tender! Thanks!!
I learned to start with a small bite offering for summer get togethers.
I’m a fan. http://www.facebook.com/BlogSwag
I learned that sugary glazes burn easily, so they should only be applied in the last few minutes! That explains why my honey beef turned into crispy beef!
Thanks for the generous giveaway!
I learned that grilling times are based on beef being taken directly from the refrigerator to the grill – not at room temperature.
I learned the difference between rubs and marinades! Thanks1 senekers@comcast.net
I like to marinate meat in Coke.
I never knew that you should pat the meat dry when you take it out of the marinade.
I didn’t know that keeping the beef refrigerated is the best to grill
I learned that there are 29 cuts of beef that meet the government labeling guidelines for lean! Thanks!
I learned to take meat out of the refrigerator 15 minutes prior to grilling.
http://twitter.com/kngmckellar
fan on facebook/Gloria McKellar
I have never really used a meat thermometer but after reading how important they are, even for hamburgers, I am converted.
I learned the difference between rubs versus marinades. Of course, when I told my husband, he was surprised I didn’t already know it. At least I know now!
I never did really understand “rubs”. I usually marinated, so the rub info was very helpful. Thanks so much.
fun, new recipes are the best!!
I rub the grilling surface of the grill down lightly with canola oil before grilling (don’t leave any excess, and obviously never do this when the flame is on!) which reduced charring & sticking. I LOVE our grill- I’ve even made great grilled pizzas this summer- what a pleasure! And fresh basil is just about big enough to pick…
it’s safer to marinate meat in the refrigerator instead of on the counter.
I know where the beef is! get your grill on giveaway at from dates to diapers
#D2Dgvwy http://tinyurl.com/neq2cm ends Sat Aug 15
http://twitter.com/mineola/status/3323964544
The best tip I picked up regards cooking to the proper temperature – because color and juices don’t tell the whole story – and that the best way to determine doneness of burgers and steaks is to use an instant-read meat thermometer.
I learned •Refrigerate or freeze beef as soon as possible after purchase
The best tip I read is to always soak your wooden skewers before use!
Always love learning something new!
Just learned that meat should be cooked on medium heat and you can check the temperature, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately four seconds for medium heat.
I love to use marinade,and found out some intresting things,pat dry before grilling,which I never do
ahdrad2932(at)msn(dot)com
Make sure you get all of your ingredients and utensils, etc out right away, then you aren’t rushing around.
8/15 tweet http://twitter.com/carogonza/status/3327948464
LeslieVeg left a Sat Tweet
http://twitter.com/LeslieVeg/status/3328117736
Leslie
I like their suggestion to mix ground oats with your ground beef and steak seasoning blend before grilling hamburgers.
I learned this: Before cooking, remove meat from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
160° is the optimal temperature for safe and savory ground beef — I thought it was lower!
I’m a fan on facebook – thanks!
A tried & true favorite is to let the meat sit out for about 15 minutes before you start to grill to bring it closer to room temp. Less sticking on the bbq. GLTA!
Tweeted http://twitter.com/Facetwit17/status/3328447557
Something I just learned that in my part of the country flank steak is called “london broil” at the grocery store.
I learned when shopping for beef to be sure the packages do not contain excessive liquid – this can be an indication of problems with temperature or storage.
Allow hot or warm leftovers to cool in the fridge, not at room temperature. I always let it come to room temp before putting it away. Oops!
Take the meat out of the fridge 15 minutes prior to grilling
My fav grilling tip for burgers is to mix in about a 1/4 cup of fine bread crumbs per pound. You get very tasty burgers this way and it stretches the meat some.
tweeted
http://twitter.com/Ardy22/status/3330310802
facebook fan
rich hicks
“Plan ahead and freeze cut beef for 6 to 12 months.” Great tip. I sis not know that beef could be kept for so long.
I Love the Summer Grilling Videos
Learn from the beef experts to match a marinade or rub with the right cut of beef.
Something I like to do is prep as much ahead as possible, so I make the marinade or rub and freeze the meat with it on as it defrosts it soaks in all the wonderful flavors, and I never have to worry if I have time to both defrost and marinate.
I am a facebook fan Sherry Conrad
http://twitter.com/dddiva/status/3331138249
I learned this new tip:
Turn properly. Use long-handled tongs for turning steaks; spatulas for burgers. A fork will pierce the beef causing loss of flavorful juices. And don’t be tempted to press down on burgers – it only releases the juices and creates flare-ups.
I learned the optimal internal temp for the perfect burger is 160.
Let your meat sit for 10-20 minutes before putting it in the fridge! I already knew that one.
Thanks
I tweeted.
http://twitter.com/ccboobooy/status/3331887392
Fan on facebook. ccboobooy
tweet: http://twitter.com/bsw529/status/3332067001
I didn’t know about checking the cooking temperature of the grill by hand. That’s a great tip!
I’m a facebook fan: http://www.facebook.com/doot65
Removing visible fat from meat and poultry before grilling to help prevent flare-ups and excess smoke formation
cool tip:
Turn properly. Use long-handled tongs for turning steaks; spatulas for burgers. A fork will pierce the beef causing loss of flavorful juices. And don’t be tempted to press down on burgers – it only releases the juices and creates flare-ups
susbcriber
learned to trim visible fat from meat and poultry before grilling to help prevent flare ups
I did not know ground beef should be used 2 days after purchase if not frozen thats nice to know
Always soak your wooden skewers before you use them!!!
Thanks!
ksweeper21@gmail.com
Beef has 10 essential nutrients. Thank you
Before cooking, remove meat from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
Soak your wooden skewers! Yes, I will now!
I follow and tweet!~http://twitter.com/dresdenrain/status/3335863570
Facebook fan-Carol Yerby Lewis.
From visiting the website a Tip I found useful is “When shopping for beef, make the refrigerated meat case your last stop to ensure that beef stays cold as long as possible until you get home.” This is something I will now keep in mind everytime I go grocery shopping! There are other wonderful tips there too, so thank you for steering us over there and for the chance to enter.
I Sent out a tweet:
http://twitter.com/joannaonthelake/status/3336006560
I am a fan of From Dates to Diapers on facebook, my username there is Joanna Smith
To get a really good crunch on the outside of your cornbread…put your iron skillet on top of the stove or in the oven and get your grease hot then pour your mix in before putting in the oven to bake. YUMMY!! Nice and crunchy on the outside and good ‘ole fashioned white cornbread in the middle!!
i like Instant-read meat thermometers which have a dial or digital readout are the best option to use for ground beef because they give an accurate temperature reading much quicker than an oven-proof meat thermometer.
http://twitter.com/klp1965/status/3337615837
fan on facebook kathylpease
Beef beef beef beef, beef beef, beef… beef beef beef! Beef, beef beef beef, beef beef beef, beef beef, beef beefbeef. (to the tetris tune). Anyway, lots of useful info on there, dry your beef before grilling (makes sense), check for excess liquid before buying, and save the salt/spices until after cooking. All of which make sense but I guess I didn’t really think about it much. Thanks for the giveaway! Beef Beef!!
I’ve tried the Cowboy Beef and Black Bean Chili recipe and it’s delicious. As for tips, I needed reminding that when broiling a steak to only turn it one time.
I learned that there are 29 cuts of beef that meet the government labeling guidelines for lean.
I tweeted.
http://twitter.com/ncschools/status/3338498616
One is this recipe – Beef & Green Olive Stew
When shopping for beef, make the refrigerated meat case your last stop to ensure that beef stays cold as long as possible until you get home.
Choose packages that are cold, tightly and completely wrapped with no tears or punctures.
Be sure the packages do not contain excessive liquid – this can be an indication of problems with temperature or storage.
For vacuum-packaged beef, be sure that the seal has not been broken and that the package is not leaking.
I found “explore new beef cuts”. My late husband had new beef cuts when he helped a local farmer butcher his cattle.
I’ll try the beef and olive stew when more money comes our way.
I found out that the most nutrient-rich foods that were also wallet-friendly included: eggs, milk, beans, lean ground beef, potatoes and soup.
I always marinade in the refrigerator.
I ALWAYS LET FOOD SIT/COOL FOR 10/20 MINUTES BEFORE PUTTING IN THE ICEBOX!
fACEBOOK fAN!
ZESTYWONDERLAND
I learned that you soak wooden skewers before grilling.
Use your favorite grilling mixture of spices and herbs to make a rub and this will add flavor and seal in the juices of your meats. Thanks for the chance to WIN!
Always use a rub for your meat and refrigerating helps the rub “set” into the meat
Thanks for the giveaway… One of the most helpful pages was the “Make it 160° for a Safe and Savory Burger” page; this grilling season I have been using a thermometer instead of just cooking “by sight” and our burgers are less dried out as a result.
senorpiero [at] yahoo [dot] com
The wooden skewers need soaking
A very simple marinade for those allergic to just about EVERYTHING! 1 Cup olive oil (extra virgin is great), 1/4 cup brown sugar, and 1/4 cup soy sauce.
Mix together and pour over your raw chicken or beef. Let rest for 2 hours, then you are ready to put it on the grill.
*Do ahead method. Marinade in the freezer.
1. Empty and wash out the ENTIRE sink.
2. Bring the trash can close and get a sharpie marker.
3. Mix up your marinade or have a bottle of your favorite premix (bottled marinade or Italian dressing) on hand.
4. Pull out and open the desired amount of freezer bags (sandwich/quart/gallon – this also helps control portion size, as you won’t need to thaw out an entire package if you only need a few pieces) and place them on the counter next to you within easy reach.
5. Crack open the meat package in the sink and rinse each piece before placing it into an open freezer bag. Fill each bag only 1/2 full as you will need room to put the marinade and squeeze out lingering air.
6. Line filled bags up in the empty part of the sink as you will be filling the bags with sauce in a moment. It also makes clean-up a breeze.
7. After filling the bags and DOUBLE CHECKING that they are sealed. Label each bag with MEAT TYPE/DATE/SAUCE USED. This will prevent a lot of meat flavor mix-ups.
8. Lay the bags FLAT in the freezer. This will make them easier to stack and break apart if they do stick together.
9. After an hour go back and double check that the seals on the bags have not leaked. : ) Re-bag if it is a side seam.
http://twitter.com/carogonza/status/3344110823 8/16 tweet