The Lowdown on Lean Cuts

The Lowdown on Lean Cuts

lowdown-on-lean-cuts-slices

DID you know?

The leanest cuts of pork have the word loin in the name, such as pork tenderloin or loin chop. Fresh or cured ham also can be a lean choice.

lowdown-on-lean-cuts-slices-trim-kabobsTrim to Slim – Reduce calories and fat by trimming all visible fat from lean cuts before cooking. This can cut fat content per serving in half. Trimming prevents fat from being absorbed into the meat during cooking.
Cook It Light – Using low-fat cooking methods like grilling, broiling, stir-frying and pan broiling maximizes flavor while keeping added fat to a minimum.
lowdown-on-lean-cuts-slices-trim-spicesSpice for Life – Pork comes in a variety of cuts and its versatility complements numerous flavors. Seasoning pork with herbs and spices (other than salt) is an easy way to boost flavor and cut back on fat and salt at the same time. Rub the pork with a combo of herbs and spices, such as rosemary, basil, cayenne or paprika, before grilling, broiling or roasting.
lowdown-on-lean-cuts-slices-trim-portionsDevelop an Eye for Size – Practicing portion control is just as important as buying and cooking lean. The USDA Food Guidance System recommends two or three servings from the Meat, Poultry, Fish, Dry Beans, Eggs and Nuts Group each day, or the equivalent of 5 to 6 ½ ounces of cooked lean meat for adults.

lowdown-on-lean-cuts-slices-trim-shopping-tipQuick Shopping Tip – Estimate about 4 ounces of boneless, trimmed raw pork to get 3 ounces of cooked pork. A 3-ounce serving of trimmed, cooked pork is about the size of a deck of cards. A ¾-inch pork chop will be about 3 ounces when cooked.

 

 

Ham Still No. 1 In-home Lunch Sandwich

Top 10 Sandwiches Served In-home at Lunch

1995

  1. Ham
  2. Turkey
  3. Cheese
  4. Peanut Butter and Jelly
  5. Bologna
  6. Tuna
  7. Hot Dog
  8. Hamburger
  9. Egg
  10. Chicken

2009

  1. Ham
  2. Peanut Butter and Jelly
  3. Turkey
  4. Cheese
  5. Hot Dog
  6. Burger
  7. Tuna
  8. Bologna
  9. Chicken
  10. Egg

 

How to Carve a Ham:

lowdown-on-lean-cuts-carve-1 lowdown-on-lean-cuts-carve-2 lowdown-on-lean-cuts-carve-3
1. Place the ham on a cutting board with the shank – or lower leg – to the carver’s right. Steady the ham with a fork and cut a few slices from the thin side of the leg as shown. 2. Place the ham on the side where you removed slices. Make perpendicular slices to the leg bone. 3. To loosen the slices, cut along the leg bone, removing each slice with the fork.


How Many Meals Come from One Pig?

pork-meals1
Each market hog represents…

 pork-meals2 pork-meals3
 pork-meals4  pork-meals5

371 servings of pork

Source: Locke Karriker, DVM, associate
professor of veterinary diagnostic and
production animal medicine at Iowa State
University. Based on a 265-pound market
weight, 70 percent yield and 8-ounce servings.

 pork-meals6  pork-meals7
 pork-meals8  pork-meals9  pork-meals10  pork-meals11
 pork-meals12  pork-meals13  pork-meals14  pork-meals15

(source)

Bacon Ranch Pasta Salad

Bacon Ranch Pasta Salad

Click for Video

  • PREP: 10 mins
  • COOK: 15 mins
  • READY IN:1 hr25 mins
  • SERVINGS: 10

Ingredients

  • 1 (12 ounce) package uncooked tri-color rotini pasta
  • 10 slices Dennison Meats No Nitrate Bacon
  • 1 cup mayonnaise
  • 3 Tablespoons dry Ranch Salad dressing mix
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon garlic pepper
  • 1/2 cup milk, or as needed.
  • 1 large tomato, chopped
  • 1 (4.25 ounce) can sliced black olives
  • 1 cup shredded sharp cheddar cheese

Directions

  1. Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
  3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

(source)

 

Cues for the Conscientious Cook

Cues for the Conscientious Cook

  • Cues for the Conscientious Cook-thermUse an instant-read thermometer to determine when meat is cooked to a safe temperature. Correctly cooked pork is juicy and tender,
    with a slight blush of pink in the center and will be ready when it reaches an internal temperature of 160° F. For large cuts of pork, cook to 150° F and allow the roast to sit on the counter about 10 minutes before cutting. The temperature will rise to 160° F.
  • Keep hot foods hot (140° F or above) and cold foods cold (40° F or below).
  • Never leave cooked meat out at room temperature for more than two hours (one hour in hot weather 90° F or above).
  • Serve cooked food on a clean plate and use clean utensils. Use separate serving plates and utensils for raw and cooked meats.

A Plan for Preparation

  • Cues for the Conscientious Cook-washWash hands, all utensils, containers, cutting boards and work surfaces with warm soapy water for 20 seconds (count to 30) before
    and after handling meat or other food.
  • Thaw meat in the refrigerator or microwave, not at room temperature.
  • Do not wash raw meat before cooking. • Cook meat immediately after thawing, especially if thawed by microwaving.
  • Cut meat, poultry and fish on a separate cutting board from the one you use for fresh foods like vegetables, or thoroughly clean the cutting board between uses.

Pork Fits into a Healthy Diet

Leaner than ever – USDA research reveals that six of the most common cuts of pork are 16 percent leaner and contain 27 percent less saturated fat than they did 19 years ago. As a lean protein option, pork can be part of heart-healthy diet.

Protein power – Women who cut calories but included more protein, including six ounces of lean pork per day, kept more muscle mass while losing weight than women who consumed the same amount of calories but less protein. Consuming a higherprotein diet also helped retain a sense of satiety or fullness after meals.

Nutrient rich – One serving of pork tenderloin contains many vitamins and minerals. It’s an excellent source of many B-vitamins and a good source of other nutrients including phosphorus, zinc and potassium. It’s also naturally low in sodium – only 2 percent of the Daily Value per serving.

Cues for the Conscientious Cook

  • Cues for the Conscientious Cook-thermometerUse an instant-read thermometer to determine when meat is cooked to a safe temperature. The U.S. Department of Agriculture recommends that pork be cooked to an internal temperature of 145° F, followed by a three-minute rest time (medium-rare), up to 160° F (medium). This range of cooking will result in a flavorful, tender and juicy eating experience.
  • Keep hot foods hot (140° F or above) and cold foods cold (40° F or below).
  • Never leave cooked meat out at room temperature for more than two hours (one hour in hot weather 90° F or above).
  • Serve cooked food on a clean plate and use clean utensils. Use separate serving plates and utensils for raw and cooked meats.

A Plan for Preparation

  • Cues for the Conscientious Cook-washWash hands, all utensils, containers, cutting boards and work surfaces with warm soapy water for 20 seconds (count to 30) before and after handling meat or other food.
  • Thaw meat in the refrigerator or microwave, not at room temperature.
  • Do not wash raw meat before cooking.
  • Cook meat immediately after thawing, especially if thawed by microwaving.
  • Cut meat, poultry and fish on a separate cutting board from the one you use for fresh foods like vegetables, or thoroughly clean the cutting board between uses.

Pork Fits into a Healthy Diet

Leaner than ever – USDA research reveals that six of the most common cuts of pork are 16 percent leaner and contain 27 percent less saturated fat than they did 19 years ago. As a lean protein option, pork can be part of heart-healthy diet.

Protein power – Women who cut calories but included more protein, including six ounces of lean pork per day, kept more muscle mass while losing weight than women who consumed the same amount of calories but less protein. Consuming a higherprotein diet also helped retain a sense of satiety or fullness after meals.

Nutrient rich – One serving of pork tenderloin contains many vitamins and minerals. It’s an excellent source of many B-vitamins and a good source of other nutrients including phosphorus, zinc and potassium. It’s also naturally low in sodium – only 2 percent of the Daily Value per serving.

Pork Cooking Times and Temperatures

Method Cut Thickness/ Weight Internal Temp. Followed By a Three-Minute Rest Average Recommended Cooking Time (minutes per pound OR total minutes)
Roasting
Roast at 350° F., unless otherwise noted. Roast in a shallow pan, uncovered
Loin Roast, Bone–In or Boneless* 2–5 lbs. 145° 20 minutes per lb.
Crown Roast* 10 lbs. 145° 12 minutes per lb.
Fresh Leg/Uncured Ham* 18-20 lbs. 145° 15 minutes per lb.
 Tenderloin* (roast at 425°F.) ½–1½ lbs. 145° 20-27 minutes total time
 Ribs Tender 1½–2 hours
 Ham, fully cooked 5–6 lbs. 140° 20 minutes per lb.
 Broiling
4-5 inches from heat
OR
Grilling
over direct medium heat; turn once halfway through grilling
 Loin Chops, Bone–In or Boneless  ¾ inch  145°  8–9 minutes
Thick Chop 1½ inches 145° 12–16 minutes
Loin Kabobs 1 inch cubes Tender 10–15 minutes
Tenderloin ½–1½ lbs. 145° 20 minutes
Ground Pork Patties ½–inch 160° 8–10 minutes
Barbecuing
over indirect medium heat (285° F.)
Loin Roast, Bone–In or Boneless* 2–5 lbs. 145° 2 lbs. roast = 20 minutes per lb. 3½–5 lbs roast = 15 minutes per lb.
Shoulder (Butt)* 3–6 lbs. Tender 45 minutes per lb.
Ribs Tender 1½–2 hours
Sautéing
Add a little cooking oil to pan; sauté over medium-high heat and turn once halfway through cooking time
Cutlets ¼ inch Tender 3–4 minutes
Loin Chops, Bone–In or Boneless ¾ inch 145° 8 minutes total
Tenderloin Medallions ¼–½ inch Tender 4–8 minutes total
Ground Pork Patties ½ inch 160° 8–10 minutes total
Stewing Cook,
covered, with liquid at a slow simmer
Loin or Shoulder Cubes 1 inch Tender 45 minutes–1 hour

Pork today is very lean and shouldn’t be overcooked. To check doneness, use a digital cooking thermometer. The National Pork Board follows the guidance of the U.S. Department of Agriculture, which recommends cooking roasts, tenderloins and chops to an internal temperature of 145° F, followed by a three-minute rest time, resulting in a flavorful, tender and juicy eating experience. Ground pork, like all ground meat, should be cooked to 160° F. Pre-cooked ham can be reheated to 140° F or enjoyed cold.

*Note: For easier slicing and to let the pork juices redistribute throughout the meat, remove larger cuts, such as roasts, from the oven or grill and let them stand for a total of 10 minutes before serving.

(source)

All-Purpose Pork Shoulder

All-Purpose Pork Shoulder

All-Purpose-Pork-Shoulder-Recipe


Total Time: 5 hr 10 min
Prep: 10 min
Cook: 5 hr
Yield:8 servings
Level:Easy


Ingredients

  • 1 3 -to-4-pound boneless pork shoulder (or 4 1/2-pound bone-in pork shoulder)
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper
  • 1 onion, roughly chopped
  • 4 cloves garlic, finely minced or pressed through a garlic press
  • 1/2 cup dry white wine

Directions

Rinse the pork, place on a cutting board, pat dry with paper towels and rub in the salt and pepper. Set the pork in the bowl of a slow cooker, scatter the onion over the pork, sprinkle in the garlic and add the wine. Cook until the meat easily pulls apart with a fork, about 5 hours on high or 8 hours on low.

Turn off the slow cooker and transfer the pork to a platter. Use two forks to shred the meat.

If you don’t have a slow cooker, you can braise the pork shoulder in a 325 degrees F oven for 2 1/2 to 3 1/2 hours.

Photograph by Kat Teutsch

Recipe courtesy Ten Dollar Dinners from Melissa d’Arabian for Food Network Magazine

Everything but the Oink

Everything But the Oink

everything-but-the-oink-pigThe hog is serving essential human needs everyday. From the safe and high-quality product on your plate to a medical lifesaving device and everything in between no other animal provides society with a wider range of products than the hog. Co-products from hogs play a vital though less visible role in maintaining and improving the quality of human life. Thanks to innovative research and new technologies, new and different co-products from hogs are constantly being developed. Insulin from hogs is used in the treatment of diabetes. Hog heart valves are used to replace damaged or diseased human heart values. Skin from hogs is used to treat severe burn victims. The amazing utility of the hog has motivated the saying, “We use everything but the oink.” A viable animal agriculture not only provides an abundant supply of vital nutrients found in meat, but is also a ready source of essential and useful co-products that people depend on so extensively.

Did you know?everything-but-the-oink-pigs

Hog heart valves, specially preserved and treated, are surgically implanted in humans to replace heart valves weakened by disease or injury. Since the first operation in 1971, thousands of hog heart valves have been successfully implanted in human recipients of all ages.

Pharmaceutical Co-Products

everything-but-the-oink-mortarPharmaceuticals rank second only to meat itself in the important contributions hogs make to society. Rapidly advancing science and technology are continually adding to the list of life-supporting and lifesaving products derived from the incredible hog.

Hogs are powerful medicine: All told, hogs are a source of nearly 20 drugs and pharmaceuticals.

Adrenal Glands

  • Corticosteroids
  • Cortisone
  • Epinephrine
  • Norepinephrine

Blood

  • Blood Albumens
  • Blood Fibrin
  • Fetal Pig Plasma
  • Plasmin

Brain

  • Cholesterol
  • Hypothalamus

Gall Bladder

  • Chenodeoxycholic Acid

 Heart

  • Heart Valves
  • Intestines
  • Enterogastrone
  • Heparin
  • Secretin

Liver

  • Cholic Acid Catalase
  • Desiccated Liver

Ovaries

  • Estrogens
  • Progesterone
  • Relaxin

Pancreas Gland

  • Insulin
  • Kallikrein
  • Glucagon
  • Lipase
  • Pancreatin
  • Trypsin
  • Chymotrypsin

Pineal Gland

  • Melatonin

Pituitary Gland

  • ACTH – Adrenocorticotropic Hormone
  • ADH – Antidiuretic Hormone
  • Oxytocin
  • Prolactin
  • TSH – Thyroid Stimulating Hormone

Skin

  • Porcine Burn Dressings
  • Gelatin

Spleen

  • Splenic Fluid

Stomach

  • Pepsin
  • Mucin
  • Intrinsic Factor

Thyroid Gland

  • Thyroxin
  • Calcitonin
  • Thyrogloblin

Industrial Co-Products

Hogs also make a very significant contribution to the world of industrial and consumer products. Hog co-products are sources of chemicals used in the manufacture of a wide range of products that cannot be duplicated by syntheses. And, of course, pigskin is used extensively as high quality leather for clothing, shoes, handbags, sporting goods, upholstery and more.

Blood

  • Sticking Agent
  • Leather Treating Agents
  • Plywood Adhesive
  • Protein Source in Feeds
  • Fabric Printing & Dyeing

Brains

  • Cholesterol

Bones & Skin

  • Glue
  • Pigskin
  • Garments
  • Gloves & Shoes

Dried Bones

  • Buttons
  • Bone China
  • Bone Meal
  • Mineral Source in Feed
  • Fertilizer
  • Porcelain
  • Enamel
  • Glass
  • Water Filters

Gall Stones

  • Ornaments

Hair

  • Artist’s Brushes
  • Insulation
  • Upholstery

Meat Scraps

  • Commercial Feeds
  • Pet food

Fatty Acids & Glycerine

  • Insecticides
  • Weed Killers
  • Lubricants
  • Oil Polishes
  • Rubber
  • Cosmetics
  • Antifreeze
  • Nitroglycerine
  • Plastics
  • Plasticizers
  • Printing Rollers
  • Cellophane
  • Floor Waxes
  • Waterproofing Agents
  • Cement
  • Fiber Softeners
  • Crayons
  • Chalk
  • Phonograph Records
  • Matches
  • Putty
  • Paper Sizing
  • Insulation
  • Linoleum

(source pg 36-37)

Crockpot Ground Pork Casserole

Crockpot Ground Pork Casserole

Crockpot-Ground-Pork-Casserole

Ingredients

  • 1 lb (16 oz) ground pork
  • 2 cups sliced raw potatoes
  • 1 & 1/2 cups sliced carrots
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 cup frozen peas
  • 1 cup frozen whole kernel corn
  • 10 oz can tomato soup
  • 1/2 cup water
  • 1 tsp. dried parsley flakes
  • Salt and Pepper to taste

Directions

In a large skillet brown meat, onion, and celery. In a slow crockpot container – sprayed with cooking spray – combine meat mixture, potatoes, carrots, peas, and corn. Stir in tomato soup, water, parsley flakes, salt, and pepper. Mixed well. Cover and cook on low for 6 to 8 hours.

Makes 6 – 1 cup servings!

Number of Servings: 6

(source)

 

Pork Fun Facts

Pork Fun Facts

  1. Pork is the world’s most widely consumed meat. It accounts for 42 percent of consumed meat while chicken is 33 percent and beef 22 percent. (USDA FAS)
  2. Each market hog represents 371 servings of pork.
  3. The leanest cuts of pork have the word loin in them, such as pork tenderloin or loin chop.
  4. To keep your pork juicy and safe you need only cook it to 145° Fahrenheit, let it rest for three minutes and then serve it up!
  5. Pork Producers established the We CareSM initiative to help showcase their everyday commitment to animal and public health, to producing safe food, safeguarding natural resources and being an active member of their community.
  6. The work “barbeque” originated with French-speaking pirates who called their Caribbean pork feast “de barbe et queue”. It translates to “from beard to tail,” reflecting the versatility of the hog.
  7. Salt pork was a key staple food for Washington’s troops at Valley Forge in the winter of 1776 to 1777.
  8. The U.S. exported a total of 4.97 billion pounds of pork in 2011, making it the world’s largest exporter of pork.
  9. The phrase “living high on the hog” originated among army enlisted men referring to the top loin cuts that officers received while the enlisted received shoulder and leg cuts.
  10. Pork is 75 percent leaner today than it was in the 1950’s.

(source)

Grilled Pork Chop with Mango Chutney

This looks so delicious. The sweetness of mango combined with the pork chop looks like it will be absolutely delicious.

If you’re not familiar with mangoes, here’s how to select them at the grocery store. Look for mangoes that are soft to the touch just like a peach or avocado. They should smell sweet and fruity around the stem. Sometimes mangoes will have brown flecks on the skin. This is normal.

Also, I think a simple brine for an hour does wonders for pork chops. Brines are like insurance for your meat. They help change the structure of the proteins and  retain even more moisture. Brines combined with infrared grills = OUTSTANDING juiciness!  Delicious juicy and full of flavor this recipe makes a wonderful meal for any day of the week.

Grilled Pork Chop with Mango Chutney

 

 Pork Chops with Mango Chutney

Grilled Mango Thyme Chutney

Rating: 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients

  • 3 large mangoes, peeled and sliced
  • 1 small white onion, very finely minced
  • 3/4 cup brown sugar
  • 1/2 cup white vinegar
  • 2 tablespoons minced ginger
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons mild curry powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/2 teaspoon hot sauce

Instructions

  1. Preheat the grill to medium high.
  2. Generously oil the grates.
  3. Grill the mango slices for 3-4 minutes, turning often until lightly charred and softened. Remove from the grill.
  4. In a medium saucepan, combine the mangoes, white onion, sugar, vinegar and ginger. Bring to a boil uncovered. Reduce the heat and continue to simmer until the onion is soft and the mixture has thickened.
  5. Mix in the thyme, curry powder, allspice and hot sauce. Simmer an additional 10 minutes. Remove from the heat and serve warm or cold. Top the chutney with additional thyme leaves.

 

Brined Grilled Pork Chops

Rating: 4

Prep Time: 1 hour, 10 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 4 chops

Serving Size: 1 chop

Ingredients

    • (4)  1 1/2-inch thick bone in rib cut pork chops

For the brine

  • 3 cups water
  • 1/4 cup Morton’s Kosher Salt
  • 1/4 cup brown sugar
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon allspice
  • 1/2 teaspoon black pepper

Instructions

  1. Mix the brine ingredients in a one gallon resealable plastic bag. I place the bag into a large stainless bowl to make it easy to fill.
  2. Place the chops in the brine and seal the bag, removing as much air as possible. Make sure the chops are completely submerged.
  3. Refrigerate for an hour.
  4. Remove the chops from the brine and pat dry with paper towels.
  5. Preheat your grill to medium high. Grill the chops for 5- 6 minutes per side, turning them often until the internal temperature is 145 degrees. Total time for my chops was 20 minutes. Remove from the grill and tent lightly with foil for at least 5 minutes.
  6. Just prior to serving glaze with mango chutney and serve additional chutney on the side.

(source)

Why is Meat Hung?

Here at Dennison Meats we want to provide our customers with the best quality meat that we can. That is why we hang our meat, just like in the picture, the old fashioned way for the best taste, texture and quality. Our custom processing is second to none.

You buy or bring a beef in and this is the first process that your meat will go through. We know you will love the taste at your dinner table.

Hanging (meat)

From Wikipedia, the free encyclopediaMeat hanging in cooler room-01.jpg

Meat hanging is a culinary process, commonly used in beef aging, that improves the flavor of meats by allowing the natural enzymes in the meat to break down the tissue through dry aging. The process also allows the water in the meat to evaporate, thus concentrating the flavor.

History

All meat was hung and dry aged from the 1950s up to the early 1960s because butchers had discovered that their beef was more tender and flavorful than the meat that was eaten immediately after its preparation.[1] However, in the 1960s, a combination of meat hanging’s expense and the new process of wet-aging caused meat hanging to almost stop entirely. Meat hanging experienced a surge of popularity in the 1980s though, and dry aged beef continues to be sold in high-end restaurants around the world.[2]

Process

The process of meat hanging involves hanging the meat (usually beef) in a controlled environment. The meat hanging room must be temperature controlled from between 33 to 37 degrees Fahrenheit (1-3 degrees Celsius). It is such a small window in temperature because the meat will spoil if the room is too hot and the process of dry aging stops if the water in the meat freezes. Furthermore, due to the water needing to slowly evaporate the room must be kept to a humidity of around 85. Also, to prevent bacteria developing on the meat, the room must be kept well ventilated. The meat must be furthermore checked on in regular intervals to ensure that the meat does not spoil and the process is working correctly.[3]

Meat hanging allows processes to continue in the meat that would normally cease in dead animals. For example, the muscles in the meat continue to use the oxygen that is in the proteins of the blood. This normal biological process creates a chemical by-product known as lactic acid. Since the blood is no longer being circulated through the body, the lactic acid starts to break down the muscle and connective tissues around it.[1]

The process takes, at a minimum, eleven days. At this point, the meat will noticeably taste better. However, the longer the meat is hung, the better the flavor will be. This length of time also results in a greater chance that the meat will spoil. Therefore, most companies will only hang meat for 20–30 days.[3] Furthermore, dry aged meat will shrink, as much of the water has been evaporated. This loss of mass causes the meat to shrink 10-15% in size.[1]

Beef’s appearance changes through the dry aging process. The meat will change color from red to purple and will be much firmer than fresh meat.[1]

Popularity

Meat hanging has lost popularity due to its expense. Since the process requires a large room with specific environmental needs as well as constant attention, the price per pound of hung meat is substantial. Furthermore the price of hung meat is compounded because of the high chance of the meat spoiling.[2] Therefore, wet-aged beef is more commonly seen in grocery stores, as dry aged beef is 15-25% more expensive per pound.[1]

Philly Steak & Swiss Brats

Philly Steak & Swiss Brats

Philly-Brats

Grilling season is right around the corner. This week looks like a great week to kick the season off right with this great BBQ recipe.

Ingredients

  • 3 pounds uncooked Philly Steak & Swiss Brats
  • 3 pounds small red potatoes, cut into wedges
  • 1 pound baby carrots
  • 1 large red onion, sliced and separated into rings
  • 2 jars (4-1/2 ounces each) whole mushrooms, drained
  • 1/4 cup butter, cubed
  • 1 envelope onion soup mix
  • 2 tablespoons soy sauce
  • 1/2 teaspoon pepper

Directions

  1. For each of two foil packets, arrange a double thickness of heavy-duty foil (about 17×15 in.) on a flat surface.
  2. Cut brats into thirds. Divide the brats, potatoes, carrots, onion and mushrooms evenly between the two double-layer foil pieces. Dot with butter. Sprinkle with soup mix, soy sauce and pepper. Bring edges of foil together; crimp to seal, forming two large packets. Seal tightly; turn to coat.
  3. Grill, covered, over medium heat for 23-28 minutes on each side or until vegetables are tender and sausage is no longer pink. Yield: 12 servings.

(source)