If you have never been on some of the state or national livestock association's websites...now is you time to check them out.
These websites, such as Missouri Beef Industry Council, National Pork Board and a number of other ag groups provide cooking tips and recipes for delicious meals that help promote their products.
I've found a lot of great recipes for beef, pork, poultry and even lamb on a variety of ag groups websites.
Don't be afraid to wonder into the unknown either...if you have never been on these type of websites before now is your chance. A good list of a variety of ag groups can be found on the Brownfield website.
The following recipe and grilling tips come from the Missouri Beef Industry Council's site.
Mojo Beef Kabobs
As seen in The Healthy Beef Cookbook, published by John Wiley & Sons, Inc.
1 pound boneless beef top sirloin steak, cut 1 inch thick
1 tsp coarse-grind black pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes (about 10 ounces)
Mojo Sauce Ingredients
1/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tbsp finely chopped fresh oregano
3 tbsp olive oil
2 tbsp finely chopped fresh parsley
1 tsp ground cumin
1 tsp minced garlic
Whisk Mojo Sauce ingredient in small bowl. Set aside.
Cut beef steak into 1-1/4 inch pieces; season with pepper.
Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes onto four 12-inch skewers.
Place kabobs on grill over medium heat. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, uncovered, about 8 to 10 minutes for medium rare to medium doneness, turning occasionally.
Serve kabobs with drizzled sauce.
If using bamboo skewers, soak them in water for 10 minutes prior to grilling.
Tips for Great Summer Grilling
Trim visible fat from meat before grilling to help prevent flare-ups.
Grill over medium heat. For gas grills, set the temperature controls to medium. If food is grilled over too high heat, the exterior will become charred before the interior reaches the desired doneness.
Use an instant-read thermometer inserted horizontally into the side of burgers and steaks to check doneness. Thermometer should penetrate the thickest part or center of the burger or steak; and not touch bone, fat or the grill. Medium Rare will read 1450 and Medium will read 1600
Use a long-handled spatula to turn burgers and tongs to turn steaks. Do not press, flatten or pierce the meat- flavorful juices will be lost.