As Americans re-ignite their passion for grilled burgers and steaks with the start of barbecue season, now is the time to brush up on the steps to delicious and healthy grilling.
Who better to offer some tips and advice regarding summer grilling than Dean Schrage, owner of Dean’s Market in Elgin.
Known for having one of the best meat selections for customers to choose from, not only does Schrage serve the local market, customers come hundreds of miles to purchase beef.
On Friday, Schrage took time out of his busy schedule to talk about grilling.
He said Traeger grills provide a perfect way to grill beef and other forms of meat during the summer season. Having sold Traegers for a number of years, he said the newer models now have a meat thermometer as part of the unit to make grilling that perfect steak or burger easier than ever.
“Ribeyes, New York Strips are the most popular steaks on the grill in the summer,” Schrage said. A wide array of seasonings, available at the store, can bring out the best taste in beef.
Another favorite, he said, is brats. The store carries a wide selection of brats, both in casings and as patties. While the brats in casing remain a favorite year round, he said the patties are a big seller in the summer months as they’re easy to put on the grill and have done in a few minutes. The most popular brats? “The ones with cheese,” he said.
There are very few days one can walk by the front of the store and not smell meet cooking on the Traeger grill. The supermarket offers a catering service which people utilize from far away, in large part due to the reputation for fine meat prepared by Dean through the years. He said, in most cases, people interested in catering just need to give him a few days advance notice to make those gatherings, family reunions, something to remember with meat from Dean’s Market.
The “Low Down” On Grilling
Outdoor grilling is a favorite spring and summer pastime that brings together family and friends to make new memories while enjoying delicious food. From flavorful beef kabobs and T-bone steak to farm-fresh fruits and vegetables–everything tastes better on the grill.
“Grilling is a lowfat and healthy way to cook picnic staples like juicy top sirloin steak,” Dave Zino, Executive Director of the Culinary Center for the National Cattlemen’s Beef Association, said. “The most important thing is to avoid charring or burning the food you grill.”
Whatever the occasion, as you and yours gather ‘round the grill this season, keep these simple tips in mind to get the most out of your next grilling experience:
• Opt for lean, well-trimmed cuts of meat and poultry to prevent fire flare-ups and excess smoke formation.
• Trim any remaining visible fat, and choose lean cuts of meat, such as one of the 29 beef cuts that meet government guidelines for “lean.”
• Traditional favorites like flank steak, tenderloin, 95 percent lean ground beef burgers and T-bone steak are all lean cuts, meaning they have less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 31/2 -ounce serving.
• Marinate meat for added flavor and tenderness.
• Less-tender beef cuts such as shoulder steak, eye round steak, top round steak, skirt steak and flank steak are more affordable, but require a tenderizing marinade before cooking.
• To make a taste bud-tantalizing, yet simple and tenderizing marinade, use an acidic ingredient like lemon or lime juice, vinegar or wine or a natural tenderizing enzyme found in fresh ginger, pineapple, papaya, kiwi and figs. Many store-bought marinades include a variety of delicious flavors such as teriyaki, jerk, chipotle and mesquite.
• Note that using marinades with little or no sugar may help protect meat from charring and reduce the formation of potentially carcinogenic compounds
• Before grilling, remove meat from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
• For best results when using a glaze or sauce that contains sugar, baste during the last few minutes of grilling to obtain the best flavor and avoid burning or charring.
• Turn beef occasionally for even cooking and browning.
• Use a spatula to turn burgers and tongs to turn steaks and kabobs.
• Do not press, flatten or pierce the meat–flavorful juices will be lost, which can also lead to fire flare-ups.
• Cut off any burnt or charred pieces before eating should minimal overcooking occur.
Wolfpack junior Miles Schrage was the lone EPPJ golfer competing this week at the Class C State Golf Tournament.
Schrage made his junior year count. Heartbreak endured at the end of his sophomore season was replaced this year by him becoming one of the best golfers on the team. He put together his best round of the year when the Wolfpack needed it the most, finishing eighth at the district tournament at Plainview CC.
On Tuesday, the first round of the state golf tournament, Schrage carded an 18-hole score of 95. He wrapped up tournament play Wednesday at the Kearney Country Club with an 18-hole score of 101. He finished the tournament with a 36-hole score of 196.
Wolfpack seniors Seth Schumacher and Jenna Parks will join other players from the Niobrara Valley Conference Friday night to take on all-stars from the Mid-Nebraska Athletic Conference. The games will be played at O’Neill St. Mary’s High School on Friday night, May 27. The girls game will begin at 5 p.m. with the boys game to follow at 7 p.m.
OMAHA — Wolfpack athletes competed with the best this weekend at the Nebraska State Track & Field Championships held at Burke Stadium.
Sophomore Lydia Behnk and seniors Austin Meis, Dylan Behnk and Ryan Pelster competed against the best athletes in Class C.
Although no Wolfpack athlete medaled at the meet in Omaha, they represented Elgin Public-Pope John well.
Here’s how they fared:
Ryan Pelster — Competing in the 3200 meter run, Pelster, wrapped up his high school career by finishing 17th in a time of 10:28.93. Winning the event was Nolan Kohmetscher of Nebraska Christian with a time of 9:42.00.
Dylan Behnk — A senior, Behnk finished 19th in the triple jump with a best leap of 39’8 3/4”. Winning the event was Jaden Withrow of Kimball with a leap of 44’1 3/4”.
Austin Meis — A senior, Meis competed in two events. In the 100 meter dash, he posted a time of 11.9 seconds in a preliminary heat. In the finals, Simon Wiedel of Thayer Central won with a time of 10.9 seconds.
In the 200 meter dash, Meis finished his preliminary heat with a time of 24.04. Winning the event Saturday was Wiedel with a time of 22.40.
Lydia Behnk — A sophomore, Behnk competed in two events. In the triple jump, Behnk finished 12th with a leap of 33’10 1/4”. Winning the event was Tarrin Beller of Humphrey/Lindsay Holy Family with a leap of 36’4“.
In the long jump, Behnk’s best effort was 14’2” to finish 22nd. Winning the event was Sara Czarnick of Twin River with a best effort of 17’1 1/4”.
Mikaela K. Moser
1995 — 2016
Mikaela Kendall Moser, age 20, of Burnsville, MN, was given to God on May 11, 2016. Mikaela captured the hearts of all who knew her. Her sweet, gentle smile was contagious and she had a joyous personality. Mikaela taught all who knew her that each day is a blessing and not to take the little things in life for granted. Those whose lives she touched will be forever grateful and cherish the wonderful memories that will last a lifetime.
Mikaela was born in Bradenton, FL on Dec. 7, 1995. In 1997 she moved to Minnesota with her parents.
Mikaela attended Lakeville North High School and was a member of St. John the Baptist Catholic Church in Savage, MN. She loved adaptive dancing, swimming, listening to music and books, and cuddling with her dog, Snowball. In 2015 she embarked on her first ski trip and was all smiles down the mountain.
Mikaela lived life with joy and enjoyed every moment with family and friends. She is preceded in death by grandfather, Paul Moser; and godmother, Cheryl Post. She is survived by her loving, devoted parents, Jeff and Sandi, and brother Harrison of Burnsville, MN: grandparents, Betty Moser of Elgin, NE and Jim and Norlene Theisen of Kimball, MN; also by loving aunts, uncles, cousins, special caregivers and friends. Her Mass of Christian Burial was May 16, 2016 at St. John the Baptist Catholic Church in Savage, MN. Memorials can be sent to Gillette Children’s Hospital in St. Paul, MN.