Star-Herald Summer Cookout 2013

REGISTER TO WIN!

TRAEGER GRILL GIVEAWAY Plus BBQ Baskets with rubs, spices & more!

WINNERS ANNOUNCED

TUESDAY, JULY 2 One grand prize winner will be drawn from Scottsbluff, Torrington or Kimball. Each store will draw a winner for one of three BBQ baskets.

Boneless

Pork Loin Chops

2

$ 49 Lb.

Boneless

Beef Short Ribs

2

$ 99 Lb.

Boneless

Tyson Split

Chicken Breasts

Pork Loin Roast

2

$ 49 Lb.

Shurfresh

Jumbo Hot Dogs

1

$ 19 16 Oz. Pkg.

2

$ 99 Lb.

2 June 22, 2013

Star-Herald

Is your grill ready for your culinary imagination?

Recent improvements in the design and engineering of gas grills have transformed the art of grilling. From searing and rotisserie cooking to planking and smoking, gas grills now provide chefs with several different grilling techniques to develop flavors, textures and aromas. With a quality gas grill, the right set of features and these grilling methods, the culinary possibilities for a backyard chef are endless.

So what features do you need? To get the most out of different cooking methods, a gas grill has to be designed with these performance features: Excellent heat retention; searing power and flavor vaporization at the grids; full coverage stainless steel flavor wave, or heat medium; precise heat control; a side burner and a rotisserie burner.

Mastering the Techniques One of the unique and delicious methods to grill food uses a wooden plank. The smoke created from the plank sitting directly above a lit burner infuses the meat with a delicate smoky flavor.

Using a plank is simple: * Soak it in water for at least an hour and pat it dry.

* Pre-heat your grill on high for 10 minutes. * Coat both sides of the plank with olive oil then place the seasoned meat on it. * Place the plank on the grill directly over the lit burner and reduce the heat to mediumlow. * Cook the meat to its desired doneness.

Grilling planks are specifically designed for the grill and there a variety of flavors to choose.

Cedar planks are ideal for salmon, but don't be afraid to try other meats. Pork goes great on a maple plank and lamb is delicious on alder.

Try planking today with this easy recipe for salmon using a cedar plank.

Tahini-Sesame Salmon Ingredients: cup tahini (Sesame Butter) cup honey cup soy Sauce White wine (for consistency)

but still light enough to drizzle and baste. * Coat the filets with the glaze and arrange them on the planks and place planks on

* Close the lid and cook for 15 to 20 minutes. Salmon is cooked when it is opaque in color and flakey to the touch of a fork.

The Holland Epic Grill

* Coat the salmon fillets with a light dusting of salt and black pepper. * Mix the tahini, honey and soy sauce. Add white wine as necessary if the mixture is too thick. It should be creamy

the grill.

Find us on facebook to share delicious ideas.

Scottsbluff, NE • 308-632-4440

Torrington, WY • 307-532-7071

The Holland Epic Earned 68% of the total vote. The next closest competitor earned 14% of the vote.

Star-Herald

June 22, 2013 7

Star-Herald 6 June 22, 2013

Star-Herald

Gather Around the Grill with Family, Friends Grilled Ribeye (Rib) Pork Chops with Easy Spicy BBQ Sauce and Chive Mashed Potatoes.

Prep time: 10 minutes Cook time: 30 minutes Yield: 4 servings 4

Ribeye (rib) pork chops, about 1-inch thick each Salt and pepper, to taste Olive oil, for brushing grill grate

Spicy BBQ Sauce: 1 teaspoon olive oil 1/2 yellow onion, chopped 1/4 cup ketchup 1 tablespoon brown sugar 1 tablespoon Worcestershire Sauce 1 tablespoon apple cider vinegar 1/4 teaspoon cayenne pepper Chive Mashed Potatoes: 3 russet potatoes, peeled and chopped into 1-inch cubes 2 tablespoons chives, chopped 3 tablespoons heavy cream Preheat grill over medium high heat and brush with olive oil.

Season chops with generous amount of salt and pepper on

Place pork on grill for 8-9 minutes, turning once halfway through, until cooked to an internal temperature of 145 degrees F. Remove pork from grill, tent with foil; let rest for 3 minutes.

To make mashed potatoes, add potatoes to a pot with water over high heat and boil for 15 minutes. Drain water and add heavy cream. Mash potatoes until smooth. Stir in chopped chives, salt and pepper.

To make bbq sauce, heat oil in pot over medium heat. Sauté onion until soft and add ketchup, brown sugar, Worcestershire, vinegar, and cayenne. Simmer for 15 minutes so sauce thickens and turn off heat. Once cooled, puree sauce in a blender.

Serve the chops alongside potatoes and a spoonful of BBQ sauce.

Tasty Easy Beef Brisket Servings: 1-2 1/4 1/4 2 1

cup Heinz Ketchup cup maple syrup tablespoons diced shallots tablespoon kosher salt

How to clean your grill.

Grilling is a summertime tradition at households across the country. The family grillmaster typically looks forward to a night spent preparing a perfectly grilled meal for his or her family. But few grillmasters look forward to cleaning the grill, a necessary step to ensure your next grilled meal is as safe as your last one was delicious.

both sides.

1 2 1/4 2

tablespoon black pepper tablespoons smoked paprika teaspoon cayenne pepper pounds beef brisket

For marinade, put all ingredients, except for beef brisket, in a storage container and shake well until mixed. Reserve 1/4 cup of marinade. Pierce brisket with fork on both sides to allow marinade to penetrate meat.

Place brisket in a bag with the marinade and make sure meat is well coated. Marinate brisket for 1-3 hours. Preheat grill to 350°F or a medium high heat and preheat oven to 350°F. Grill brisket for 6-8 minutes each side. Wrap brisket in foil and bake in oven for 1 1/2 hours.

Remove brisket and brush with reserved marinade. Let rest for 3-5 minutes before slicing.

June 22, 2013 3

If cleaning the grill is a chore, then at least it is one of the easier chores around the house. All it takes is some routine maintenance to keep a grill clean and safe, and such maintenance need not take much time. * Brush the grates with a brass wire brush. The surfaces of the grill are best cleaned with a brass wire brush, which can quickly and effectively remove leftover food and marinade from the grill while preventing the growth of bacteria. Soak the brush in hot, soapy water once the grill has been cleaned, and keep the brush indoors to keep it from succumbing to the elements. * Prevent rust. Spraying the grill with cooking oil after it has been cleaned can prevent unsightly and potentially unhealthy rust from forming over the life of your grill. This will increase your grill’s life

expectancy and give your family members and guests some peace of mind knowing the grill is bacteria-free and well-maintained. * Clean the grease traps.

Grease traps can be a fire hazard, especially if they are not routinely cleaned. Grease is very flammable, and it can easily increase the temperatures on the grill's surfaces.

Ridding a grill of grease might require a little elbow grease of your own, but it’s worth the effort to reduce your risk of fire. * Dump the coals. Charcoal grills might not be as widely used as gas grills, but traditionalists who have stayed loyal to charcoal must dump the coals once the night has ended. Give the coals ample time to cool, shutting off oxygen to the grill to speed up the process, and make sure there are no coals still burning before you discard them.

TEXAS STYLE

BBQ 075

No “Bubba Grill” (Texas Grill) ever looked this good!

Fashioned after the old well casing style wood cookers, our Texas Style features a fully automatic auger fed burner, electronic Autostart solid state “smoke-medium-high” control system, E-Z drain grease system, a large hopper with a bronze powder coated textured finish on the hopper lid and grill door.

LIL’ TEX

BBQ 070E

This classic “smoker” design has become our most popular model. Fashioned after the traditional “Texas” well casing design, there is nothing traditional about the food that comes off this baby. The 418 sq. inches of cooking surface is more than enough for the average size family.

DELUXE

BBQ 300

Traeger Wood Pellets PLUS Traeger Rubs and Shakes To Make Your Grillin’ Experience Better!

The new Deluxe adds an exciting new contemporary design to legendary Traeger performance. This new model features 418 sq. in. of cooking space. This grill does it all with style!

With digital thermostat control, it is now easier than ever to grill.

Johnson Cashway Lumber Competitive Pricing, Hometown Quality Service From The People You Trust!

1900 10th Street, Gering, NE 308-436-2171

888-227-4955

Alder Cherry Garlic Hickory Maple Mesquite Oak Onion Pecan Grapevine Pellets Available!

4 June 22, 2013

Star-Herald

Tips to make you a barbecue hero Before you venture to your local grill store in search of a new barbecue, here are a few things to consider: What is your favorite grilled food?

If hamburgers, hot dogs, and the occasional steak are as far as you get, there is a wide range of reliable, reasonably featured grills to choose from. If you are cooking a variety of meals, a number of burners will give you more precise control, while side burners and rotisserie capability make it even easier to impress your guests.

How many people are you grilling for?

Most grills can be filed into a few categories. Small, space conscious grills designed for condo living and empty nesters make preparing a meal for four to six people easy enough, but for more than that you will have to get creative. Most grills in this category have a primary grill surface of between 300 and 400 square inches. Grilling for between four and eight people and occasional crowds of 12 or more is better suited to 400 square inches or more. If you're preparing a feast on a regular basis, many grilling surfaces are available with more than 500 square inches.

How will it perform?

Quality construction and sound cooking performance are likely the reason you're replacing your old barbecue, so do some

homework for the new one.

What kind of burners are in the new barbecue, what are they made of, and how are they shaped? Tube style burners, and 'H' or '8' shaped burners offer even heat distribution and excellent performance. Is there something covering the burners? This is called the heat medium. Briquettes and lava rock are antiquated heat media; most new grills have stainless or porcelain coated steel vaporizers. They are reliable, durable, and easy to look after. It is important that they protect the burner from food residue, promote even heating, and don't have flat spots for grease to pool and flare up. Most importantly, these vaporizers create that smoky barbecue flavor you're looking for by vaporizing juices as they fall through the cooking grids.

What are the cooking grids made of?

Look for cast iron or stainless steel. These cooking grids are heavy enough to retain heat, and promote excellent cooking performance. Either of these options will let you create steakhouse style sear marks to wow your guests, and they are still easy to look after.

Where is it made?

While it is possible to buy foreign-built barbecues that perform well, and are durable, there are domestic manufacturers building outstanding barbecues

at a great value. By purchasing from a North American manufacturer you get customer service at your fingertips should you ever need it. When buying, look into the warranty. Any reliable barbecue manufacturer will offer a significant warranty covering all components, and back that up with attentive customer service.

Other questions to consider: What does it look like? Is it available in propane or natural gas?

How much storage and preparation space is available? Does it come with a cover (or can I buy an exact-fit option)? What accessories are available to enhance the grilling experience even more?

Star-Herald

June 22, 2013 5

Safety first when grilling this summer.

For many people, Memorial Day marks the unofficial start of summer. That means the return of weekend getaways to the beach and the reemergence of the backyard barbecue.

Bacteria from uncooked foods can attach themselves to plates and cooking utensils, so cooked foods should always be picked up with clean tools and placed on clean plates before serving.

Summer grilling season is the perfect time to gather with friends and family in a laid back atmosphere where formal attire is forgotten in favor of flip flops and Tshirts. But as relaxed as a backyard barbecue can be, it also can quickly turn into a potentially dangerous or unhealthy situation, especially when the trusted grillmaster doesn't take the following safety precautions regarding his grill and the foods he's preparing.

* Cook foods to the correct temperature. Undercooked foods are unhealthy and can cause significant health problems. The USDA recommends grillmasters cook these popular barbecue foods to minimum temperatures:

* Don't let foods sit out for hours.

The United States Department of Agriculture advises grillmasters to refrigerate or freeze meat within two hours of purchasing it.

Leaving food out next to the grill for a few hours increases the risk of foodborne illness. Though it might be more convenient to keep foods within spitting distance of the grill when you're preparing to host a barbecue, you could be putting yourself and your guests at risk if food is left out too long. * Change cooking tools and plates when foods are cooked. When transporting food from the refrigerator to the grill, make sure the plate or containers you use to transport uncooked food are not used again until they have been thoroughly washed. Never use the same plate for preparation and serving. The same goes for tools like spatulas and tongs.

-

Hamburgers -- 160 F Poultry -- 165 F Beef -- 145 F Ground meats -- 160 F Pork -- 145 F Lamb -- 145 F

* Keep a fire extinguisher on hand. When grilling, you're cooking foods over an open flame.

This is true if your grill is a gas grill or a more traditional charcoal grill. The presence of open flames is a safety risk, so keep a fire extinguisher on hand in case a fire unexpectedly starts. * Grill away from your house.

Grills play a role in thousands of home fires every year. When placed too close to a home or in a poorly ventilated area on your property, the risk of a fire increases dramatically. When grilling, always choose a well-ventilated area, avoiding enclosed areas such as a covered patio, that's a significant distance away from your home. This reduces the risk

of the home lighting on fire should a grill fire erupt. * Go easy on the lighter fluid.

Lighter fluid can be very danger ous, especially for those grill masters with a happy trigger finger.

When using a charcoal grill, look for charcoal that already contains lighter fluid and needs only a lit match to light. If you must use more traditional charcoal use, only a minimum amount of lighter fluid and never apply additional fluid once the fire has started.

Grilling season has arrived and backyard barbecues have once again taken center stage. When grilling this summer, be sure to take certain precautions to protect against foodborne illness and fire.

4 June 22, 2013

Star-Herald

Tips to make you a barbecue hero Before you venture to your local grill store in search of a new barbecue, here are a few things to consider: What is your favorite grilled food?

If hamburgers, hot dogs, and the occasional steak are as far as you get, there is a wide range of reliable, reasonably featured grills to choose from. If you are cooking a variety of meals, a number of burners will give you more precise control, while side burners and rotisserie capability make it even easier to impress your guests.

How many people are you grilling for?

Most grills can be filed into a few categories. Small, space conscious grills designed for condo living and empty nesters make preparing a meal for four to six people easy enough, but for more than that you will have to get creative. Most grills in this category have a primary grill surface of between 300 and 400 square inches. Grilling for between four and eight people and occasional crowds of 12 or more is better suited to 400 square inches or more. If you're preparing a feast on a regular basis, many grilling surfaces are available with more than 500 square inches.

How will it perform?

Quality construction and sound cooking performance are likely the reason you're replacing your old barbecue, so do some

homework for the new one.

What kind of burners are in the new barbecue, what are they made of, and how are they shaped? Tube style burners, and 'H' or '8' shaped burners offer even heat distribution and excellent performance. Is there something covering the burners? This is called the heat medium. Briquettes and lava rock are antiquated heat media; most new grills have stainless or porcelain coated steel vaporizers. They are reliable, durable, and easy to look after. It is important that they protect the burner from food residue, promote even heating, and don't have flat spots for grease to pool and flare up. Most importantly, these vaporizers create that smoky barbecue flavor you're looking for by vaporizing juices as they fall through the cooking grids.

What are the cooking grids made of?

Look for cast iron or stainless steel. These cooking grids are heavy enough to retain heat, and promote excellent cooking performance. Either of these options will let you create steakhouse style sear marks to wow your guests, and they are still easy to look after.

Where is it made?

While it is possible to buy foreign-built barbecues that perform well, and are durable, there are domestic manufacturers building outstanding barbecues

at a great value. By purchasing from a North American manufacturer you get customer service at your fingertips should you ever need it. When buying, look into the warranty. Any reliable barbecue manufacturer will offer a significant warranty covering all components, and back that up with attentive customer service.

Other questions to consider: What does it look like? Is it available in propane or natural gas?

How much storage and preparation space is available? Does it come with a cover (or can I buy an exact-fit option)? What accessories are available to enhance the grilling experience even more?

Star-Herald

June 22, 2013 5

Safety first when grilling this summer.

For many people, Memorial Day marks the unofficial start of summer. That means the return of weekend getaways to the beach and the reemergence of the backyard barbecue.

Bacteria from uncooked foods can attach themselves to plates and cooking utensils, so cooked foods should always be picked up with clean tools and placed on clean plates before serving.

Summer grilling season is the perfect time to gather with friends and family in a laid back atmosphere where formal attire is forgotten in favor of flip flops and Tshirts. But as relaxed as a backyard barbecue can be, it also can quickly turn into a potentially dangerous or unhealthy situation, especially when the trusted grillmaster doesn't take the following safety precautions regarding his grill and the foods he's preparing.

* Cook foods to the correct temperature. Undercooked foods are unhealthy and can cause significant health problems. The USDA recommends grillmasters cook these popular barbecue foods to minimum temperatures:

* Don't let foods sit out for hours.

The United States Department of Agriculture advises grillmasters to refrigerate or freeze meat within two hours of purchasing it.

Leaving food out next to the grill for a few hours increases the risk of foodborne illness. Though it might be more convenient to keep foods within spitting distance of the grill when you're preparing to host a barbecue, you could be putting yourself and your guests at risk if food is left out too long. * Change cooking tools and plates when foods are cooked. When transporting food from the refrigerator to the grill, make sure the plate or containers you use to transport uncooked food are not used again until they have been thoroughly washed. Never use the same plate for preparation and serving. The same goes for tools like spatulas and tongs.

-

Hamburgers -- 160 F Poultry -- 165 F Beef -- 145 F Ground meats -- 160 F Pork -- 145 F Lamb -- 145 F

* Keep a fire extinguisher on hand. When grilling, you're cooking foods over an open flame.

This is true if your grill is a gas grill or a more traditional charcoal grill. The presence of open flames is a safety risk, so keep a fire extinguisher on hand in case a fire unexpectedly starts. * Grill away from your house.

Grills play a role in thousands of home fires every year. When placed too close to a home or in a poorly ventilated area on your property, the risk of a fire increases dramatically. When grilling, always choose a well-ventilated area, avoiding enclosed areas such as a covered patio, that's a significant distance away from your home. This reduces the risk

of the home lighting on fire should a grill fire erupt. * Go easy on the lighter fluid.

Lighter fluid can be very danger ous, especially for those grill masters with a happy trigger finger.

When using a charcoal grill, look for charcoal that already contains lighter fluid and needs only a lit match to light. If you must use more traditional charcoal use, only a minimum amount of lighter fluid and never apply additional fluid once the fire has started.

Grilling season has arrived and backyard barbecues have once again taken center stage. When grilling this summer, be sure to take certain precautions to protect against foodborne illness and fire.

Star-Herald 6 June 22, 2013

Star-Herald

Gather Around the Grill with Family, Friends Grilled Ribeye (Rib) Pork Chops with Easy Spicy BBQ Sauce and Chive Mashed Potatoes.

Prep time: 10 minutes Cook time: 30 minutes Yield: 4 servings 4

Ribeye (rib) pork chops, about 1-inch thick each Salt and pepper, to taste Olive oil, for brushing grill grate

Spicy BBQ Sauce: 1 teaspoon olive oil 1/2 yellow onion, chopped 1/4 cup ketchup 1 tablespoon brown sugar 1 tablespoon Worcestershire Sauce 1 tablespoon apple cider vinegar 1/4 teaspoon cayenne pepper Chive Mashed Potatoes: 3 russet potatoes, peeled and chopped into 1-inch cubes 2 tablespoons chives, chopped 3 tablespoons heavy cream Preheat grill over medium high heat and brush with olive oil.

Season chops with generous amount of salt and pepper on

Place pork on grill for 8-9 minutes, turning once halfway through, until cooked to an internal temperature of 145 degrees F. Remove pork from grill, tent with foil; let rest for 3 minutes.

To make mashed potatoes, add potatoes to a pot with water over high heat and boil for 15 minutes. Drain water and add heavy cream. Mash potatoes until smooth. Stir in chopped chives, salt and pepper.

To make bbq sauce, heat oil in pot over medium heat. Sauté onion until soft and add ketchup, brown sugar, Worcestershire, vinegar, and cayenne. Simmer for 15 minutes so sauce thickens and turn off heat. Once cooled, puree sauce in a blender.

Serve the chops alongside potatoes and a spoonful of BBQ sauce.

Tasty Easy Beef Brisket Servings: 1-2 1/4 1/4 2 1

cup Heinz Ketchup cup maple syrup tablespoons diced shallots tablespoon kosher salt

How to clean your grill.

Grilling is a summertime tradition at households across the country. The family grillmaster typically looks forward to a night spent preparing a perfectly grilled meal for his or her family. But few grillmasters look forward to cleaning the grill, a necessary step to ensure your next grilled meal is as safe as your last one was delicious.

both sides.

1 2 1/4 2

tablespoon black pepper tablespoons smoked paprika teaspoon cayenne pepper pounds beef brisket

For marinade, put all ingredients, except for beef brisket, in a storage container and shake well until mixed. Reserve 1/4 cup of marinade. Pierce brisket with fork on both sides to allow marinade to penetrate meat.

Place brisket in a bag with the marinade and make sure meat is well coated. Marinate brisket for 1-3 hours. Preheat grill to 350°F or a medium high heat and preheat oven to 350°F. Grill brisket for 6-8 minutes each side. Wrap brisket in foil and bake in oven for 1 1/2 hours.

Remove brisket and brush with reserved marinade. Let rest for 3-5 minutes before slicing.

June 22, 2013 3

If cleaning the grill is a chore, then at least it is one of the easier chores around the house. All it takes is some routine maintenance to keep a grill clean and safe, and such maintenance need not take much time. * Brush the grates with a brass wire brush. The surfaces of the grill are best cleaned with a brass wire brush, which can quickly and effectively remove leftover food and marinade from the grill while preventing the growth of bacteria. Soak the brush in hot, soapy water once the grill has been cleaned, and keep the brush indoors to keep it from succumbing to the elements. * Prevent rust. Spraying the grill with cooking oil after it has been cleaned can prevent unsightly and potentially unhealthy rust from forming over the life of your grill. This will increase your grill’s life

expectancy and give your family members and guests some peace of mind knowing the grill is bacteria-free and well-maintained. * Clean the grease traps.

Grease traps can be a fire hazard, especially if they are not routinely cleaned. Grease is very flammable, and it can easily increase the temperatures on the grill's surfaces.

Ridding a grill of grease might require a little elbow grease of your own, but it’s worth the effort to reduce your risk of fire. * Dump the coals. Charcoal grills might not be as widely used as gas grills, but traditionalists who have stayed loyal to charcoal must dump the coals once the night has ended. Give the coals ample time to cool, shutting off oxygen to the grill to speed up the process, and make sure there are no coals still burning before you discard them.

TEXAS STYLE

BBQ 075

No “Bubba Grill” (Texas Grill) ever looked this good!

Fashioned after the old well casing style wood cookers, our Texas Style features a fully automatic auger fed burner, electronic Autostart solid state “smoke-medium-high” control system, E-Z drain grease system, a large hopper with a bronze powder coated textured finish on the hopper lid and grill door.

LIL’ TEX

BBQ 070E

This classic “smoker” design has become our most popular model. Fashioned after the traditional “Texas” well casing design, there is nothing traditional about the food that comes off this baby. The 418 sq. inches of cooking surface is more than enough for the average size family.

DELUXE

BBQ 300

Traeger Wood Pellets PLUS Traeger Rubs and Shakes To Make Your Grillin’ Experience Better!

The new Deluxe adds an exciting new contemporary design to legendary Traeger performance. This new model features 418 sq. in. of cooking space. This grill does it all with style!

With digital thermostat control, it is now easier than ever to grill.

Johnson Cashway Lumber Competitive Pricing, Hometown Quality Service From The People You Trust!

1900 10th Street, Gering, NE 308-436-2171

888-227-4955

Alder Cherry Garlic Hickory Maple Mesquite Oak Onion Pecan Grapevine Pellets Available!

2 June 22, 2013

Star-Herald

Is your grill ready for your culinary imagination?

Recent improvements in the design and engineering of gas grills have transformed the art of grilling. From searing and rotisserie cooking to planking and smoking, gas grills now provide chefs with several different grilling techniques to develop flavors, textures and aromas. With a quality gas grill, the right set of features and these grilling methods, the culinary possibilities for a backyard chef are endless.

So what features do you need? To get the most out of different cooking methods, a gas grill has to be designed with these performance features: Excellent heat retention; searing power and flavor vaporization at the grids; full coverage stainless steel flavor wave, or heat medium; precise heat control; a side burner and a rotisserie burner.

Mastering the Techniques One of the unique and delicious methods to grill food uses a wooden plank. The smoke created from the plank sitting directly above a lit burner infuses the meat with a delicate smoky flavor.

Using a plank is simple: * Soak it in water for at least an hour and pat it dry.

* Pre-heat your grill on high for 10 minutes. * Coat both sides of the plank with olive oil then place the seasoned meat on it. * Place the plank on the grill directly over the lit burner and reduce the heat to mediumlow. * Cook the meat to its desired doneness.

Grilling planks are specifically designed for the grill and there a variety of flavors to choose.

Cedar planks are ideal for salmon, but don't be afraid to try other meats. Pork goes great on a maple plank and lamb is delicious on alder.

Try planking today with this easy recipe for salmon using a cedar plank.

Tahini-Sesame Salmon Ingredients: cup tahini (Sesame Butter) cup honey cup soy Sauce White wine (for consistency)

but still light enough to drizzle and baste. * Coat the filets with the glaze and arrange them on the planks and place planks on

* Close the lid and cook for 15 to 20 minutes. Salmon is cooked when it is opaque in color and flakey to the touch of a fork.

The Holland Epic Grill

* Coat the salmon fillets with a light dusting of salt and black pepper. * Mix the tahini, honey and soy sauce. Add white wine as necessary if the mixture is too thick. It should be creamy

the grill.

Find us on facebook to share delicious ideas.

Scottsbluff, NE • 308-632-4440

Torrington, WY • 307-532-7071

The Holland Epic Earned 68% of the total vote. The next closest competitor earned 14% of the vote.

Star-Herald

June 22, 2013 7

REGISTER TO WIN!

TRAEGER GRILL GIVEAWAY Plus BBQ Baskets with rubs, spices & more!

WINNERS ANNOUNCED

TUESDAY, JULY 2 One grand prize winner will be drawn from Scottsbluff, Torrington or Kimball. Each store will draw a winner for one of three BBQ baskets.

Boneless

Pork Loin Chops

2

$ 49 Lb.

Boneless

Beef Short Ribs

2

$ 99 Lb.

Boneless

Tyson Split

Chicken Breasts

Pork Loin Roast

2

$ 49 Lb.

Shurfresh

Jumbo Hot Dogs

1

$ 19 16 Oz. Pkg.

2

$ 99 Lb.