This Cleaning Chemical Is Lurking In Your Ground Beef

Most people don’t think about what actually goes into their food, but if they ever really knew how their meat was processed, they might think twice about getting the grocery store brand!

From ground beef, to lunch meat, find out what exactly is going on with our greatest sources of popular protein.

If you are a meat-lover, you might have second thoughts after reading about these gross ingredients!

Take a scroll through the next few pages and see how many you already know about… we bet there’s a surprise in her for some of you…

Ammonia:

This stinky chemical found in most household cleaning products is used as a gas that kills germs in low-grade fatty beef trimmings.

Meat packing companies started the controversial process in 2001, which resulted in a disgusting product known as pink slime…

Viruses:

Yes, seriously. Bacteriophages are tiny bacteria-killing viruses that make bacteria sick. The process was approved for use in food in 2006.

It gets sprayed on ready-to-eat meat and deli products that are sold in sealed plastic pouches. One type combats E.coli and the other kills Listeria.

Your package will say: “bacteriophage preparation.”

Gross – right? But wait! There’s more…

Saltwater Injections

It might not seem so bad at first thought, but since salt contributes to high blood pressure and health problems like diabetes, less is always more.

Saltwater is often injected as a plumping agent for raw meats like chicken. It increases the flavor and the weight of the product before it’s sold.

Feel cheated?

Carbon Monoxide

You know, like the odorless, colorless gas that can kill you in your sleep? Yah. That stuff. Carbon monoxide is also the disgusting stuff that comes out of your car’s exhaust pipe.

It’s used for packaging ground beef and fish like tilapia and tuna. What does it do? It keeps them looking pink.

Carbon monoxide is injected into the plastic rap after all air is sucked out. It’s not commonly used anymore, thank goodness.

But still – Yuck.

Still with us? Turn to Page 2 for two more gross ingredients in the meats we buy…

Mechanically Separated Meat

You’ve likely heard this term before, but have you given much thought to what it really is?

Mechanically separated meat is the leftover scraps that cling to the bones of chicken and pork. It’s pushed through a fine sieve and some bits of crushed bone and cartilage end up in the final pink paste.

You’ll find it in hot dogs for sure.

Eew.

Pink Slime

Not to be confused with Mechanically Separated Meat, it’s a close cousin, but the refining process is different.

Again, meat clinging to fat is separated from the bone and melted in a spinning centrifuge. The result separates the fat from the meat and becomes a finely textured beef.

The textured beef is treated with ammonia gas and then added to ground beef as filler. You’ll find it in hamburgers and ground beef.

Is this enough to make you switch to organic meats? Or maybe even go vegetarian? Let us know in the comments below!

[h/t Health.com]

Red Curry Coconut & Peanut Chicken Is Beyond Delicious!

Print Recipe

I just love a good appetizer. Anything bite-sized, on a skewer or finger food is just a winner in my book. This recipe for Red Curry Coconut and Peanut Chicken is one of those recipes that will get your taste buds going, and will make your tummy happy.

This dish has strong flavors throughout – between the red curry sauce, the cilantro and hot red chili peppers, these bite-sized chicken skewers are beyond delicious! Make this for an upcoming gathering and your guests won’t be able to get enough!

For the chicken

  • 6 boneless, skinless chicken thighs
  • 1 tablespoon shallots
  • 1 tablespoon minced garlic
  • 1 tablespoon ginger
  • Pinch of salt and pepper
  • 2 tablespoons sesame oil

For the red curry

  • 1 tablespoon coconut oil
  • 1 tablespoon minced garlic
  • 1 tablespoon shallots
  • 1 tablespoon red curry paste
  • 1 ½ cups coconut milk
  • ½ cup unsweetened peanut butter
  • Juice from one lime
  • Pinch of salt and pepper

For garnish

  • Fresh cilantro, chopped
  • Red chili pepper, sliced thinly
  1. With chicken thighs in a mixing bowl, add shallots, garlic, ginger, salt and pepper, and sesame oil, then mix to coat chicken.
  2. On a preheated grill set to medium-high heat, place chicken thighs and flip once starting to brown. Remove from heat and set aside once cooked through.
  3. To make the curry sauce, in a small saucepan on the stove, heat coconut oil, then add garlic and shallots until starting to brown, then add red curry paste, coconut milk, and peanut butter, stirring throughout to combine well.
  4. Remove saucepan from heat, then add juice from one lime and a pinch of salt and pepper.
  5. On a cutting board, chop chicken thighs into halves and run a skewer through.
  6. Plate chicken thighs, then top with prepared curry sauce. Garnish with fresh cilantro and sliced chili pepper.

Top Chefs Reveal How Long You Should Marinate Meat & 4 Other BBQ Tricks

One of the most exciting things about summer is dining outdoors and the ability to ditch the oven for the barbecue. While many people know the basics of grilling, there are still some of us who struggle to master the art.

Burgers and hot dogs are fairly simple to cook on the grill but what about other types of meat? This is where expert advice comes in handy.

Over the years, top chefs from around the world have shared their special tips and tricks to help you hone your skills and take the guesswork out of your summertime grilling so you can serve up the best BBQ fare this season.

Here are 5 of those expert tips from optimal grilling temperature to marinating time:

When it comes to marinating your meat, the consensus among chefs is that you should leave it in the mix overnight. According to Jamie Oliver’s website, marinating meat for such a long period of times ensures “the flavours aren’t overridden by the addition of the smoke.”

You should also save the marinade and brush your meat with it every 10 minutes while it’s on the grill. This will “add moisture, trap the smoke flavour and caramelise gently as it goes.”

You can make sure that your meat cooks faster and more evenly by taking it out of the fridge at least 20 minutes before placing it on the grill advises grilling guru Bobby Flay. If you’re grilling steaks, Flay says you can use your finger to check its doneness, “a rare steak feels soft and spongy, medium springs back a bit when pressed, and well-done feels firm.”

If you’re a fan of charcoal grilling then it is important to know that your barbecue grill should have two temperature zones. According to Hus Vedat, executive chef at Yosma in Marylebone, this trick will keep your meat from over cooking and charring.

“With your meat, smash it on the flaming hot side first, once it’s seared and coloured, you then allow it to cook on a lower heat,” Vedat told Good Housekeeping.

Celebrity chef and American pitmaster Myron Mixon recommends adding fruit tree wood chips to the charcoal if you want to switch up the flavor. Apple, cherry, grape and peach tree woods are all great options because they’re “mild in flavor and high in sap, and generally have fewer impurities in them,” Myron Mixon wrote in his book Everyday Barbecue: At Home with America’s Favorite Pitmaster.

Soak the chips in water prior for at least an hour or better yet, overnight then wrap them in foil before adding them to the barbecue.

Seriouseats.com

Every chef will tell you that adding BBQ sauce and other similar condiments before putting the meat on grill is a very bad idea. The best practice is to wait until the final 5 to 10 minutes of cooking to brush your choice of sauce on the meat. This will prevent excessive charring and you’ll get just as much flavor from it, if not more.

Share these tips with anyone who loves to grill.

Grilled Steak & Potato Skewers and 4 Other Skewer Recipes for Your BBQ

Are you looking for an easy, healthy dinner that is also easy to throw on the grill? Look no further!

Skewers are a complete meal on their own or you can pair them with a nice salad, vegetables or fresh bread.

The combination of flavors in these 5 recipes really makes you wonder why you weren’t making them already.

Head to the supermarket and grab your favorite ingredients and assemble them in this easy to cook creation.

This recipe gives you permission to crack open a beer because it is a key ingredient to your dinner! Easy to prepare ahead of time, you can marinate your chicken in the fridge until you’re ready to fire up the grill.

This recipe goes to show that jerk seasoning is amazing on everything! Paired with grilled pineapple you get the sweet and the heat that will make your tastebuds soar this summer. Once you make this homemade jerk marinade you will never settle for the powder stuff again!

Bring your favorite Asian cuisine flavors to your grill this summer. With a simple homemade marinade, it will bring your grilled chicken to the next level this summer. Stacking mushrooms in between the pieces is the perfect addition to this skewer, that you won’t be able to stop eating them. I love serving this one on a bed of rice with some extra sauce on top!

Who says you can’t enjoy a classic gumbo in the summer? No you don’t have to heat up the house, and your stomach to make this great combination of flavors. Skewer it and throw it on the barbecue! Stack shrimp, sausage and marinate it in some of your favorite Cajun flavors. You won’t be disappointed!

What is better than meat and potatoes? This classic combination has traditionalists everywhere raise their hands with joy! Grab your skewer sticks and get ready to grill up one of your favorite Sunday night dinners on your BBQ. With rosemary and Dijon mustard, you won’t be disappointed in this combination of flavors.

Grilled Angel Food Cake With Strawberries Is the Yummiest Dessert You’ll Make on the BBQ This Summer!

Print Recipe

Do you love peanut butter? Cookie dough? Brownies? Yes? Well you’re in luck, because this dessert has it all!

Peanut Butter Brownie Bars are the sweet treat that lets you have it all. No more eating plain old brownies, cookies, or peanut butter – those days are over! This recipe has literally combined everything delicious into one irresistible bar so every bite is more amazing than the last.

For anyone who doesn’t like

You’ll Love This Very Berry BBQ Cheesecake

Print Recipe

Cheesecake is one of my favorite desserts hands down, so when we thought up this Very Berry BBQ Cheesecake, I was so excited! Cheesecake on the BBQ?! Yes, please!

It’s so easy to throw this together, with a homemade oatmeal crust and standard cheesecake filling, it’s the berries’ time to shine! Throw it on the BBQ and then chill it like you would a standard cheesecake for a deliciously creamy and fruity treat!

Shared Food

I mean, how can you not give this delicious looking BBQ cheesecake a try this summer? If you asked me, when summer comes around everything must be BBQ’d!

This fluffy, light weigh cheesecake is the perfect finish to a yummy summer dinner!

Looking for more summer desserts? Check these out:

Burnt Grapes

Root Beer Float Pie

Bailey’s Mocha Cheesecake Cups

1. Prepare a 12×10-inch aluminum pan with nonstick spray. Preheat your BBQ at medium heat, keeping one area without flames to allow indirect cooking.

2. In a food processor, blitz the oatmeal cookies until fine. Add in the melted butter and blitz again until it becomes a paste-like texture.

3. Pour the mixture evenly into an aluminum pan and press in firmly to create a crust.

4. Using a hand mixer in a large bowl, beat the cream cheese until it is creamy and smooth. Add in the eggs, butter, and vanilla, then beat until well-combined.

5. Pour the honey into an even, thin layer on top of the crust. Add in half the fruit on top of the honey, then evenly spread in the cream cheese mixture. Add in the remainder of the fruit on top of the cream cheese layer.

6. Place the prepared pan on the BBQ on the side without flames to cook indirectly for 30-40 minutes, or until set in the middle. Do not cover the aluminum pan, however make sure the BBQ lid is closed.

7. Once set, cool cheesecake completely and then place in the refrigerator.

8. Serve cold and top with additional fruit, if desired.

  • cup oatmeal cookies, crushed
  • 3/4 cup butter, melted
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 16 ounces cream cheese, softened
  • 1/2 cup honey
  • 2 cups raspberries, blueberries, and blackberries, fresh or frozen
  1. Prepare a 12×10-inch aluminum pan with nonstick spray. Preheat your BBQ at medium heat, keeping one area without flames to allow indirect cooking.
  2. In a food processor, blitz the oatmeal cookies until fine. Add in the melted butter and blitz again until it becomes a paste-like texture.
  3. Pour the mixture evenly into an aluminum pan and press in firmly to create a crust.
  4. Using a hand mixer in a large bowl, beat the cream cheese until it is creamy and smooth. Add in the eggs, butter, and vanilla, then beat until well-combined.
  5. Pour the honey into an even, thin layer on top of the crust. Add in half the fruit on top of the honey, then evenly spread in the cream cheese mixture. Add in the remainder of the fruit on top of the cream cheese layer.
  6. Place the prepared pan on the BBQ on the side without flames to cook indirectly for 30-40 minutes, or until set in the middle. Do not cover the aluminum pan, however make sure the BBQ lid is closed.
  7. Once set, cool cheesecake completely and then place in the refrigerator.
  8. Serve cold and top with additional fruit, if desired.

You’ll Love This Very Berry BBQ Cheesecake

Print Recipe

Cheesecake is one of my favorite desserts hands down, so when we thought up this Very Berry BBQ Cheesecake, I was so excited! Cheesecake on the BBQ?! Yes, please!

It’s so easy to throw this together, with a homemade oatmeal crust and standard cheesecake filling, it’s the berries’ time to shine! Throw it on the BBQ and then chill it like you would a standard cheesecake for a deliciously creamy and fruity treat!

Shared Food

I mean, how can you not give this delicious looking BBQ cheesecake a try this summer? If you asked me, when summer comes around everything must be BBQ’d!

This fluffy, light weigh cheesecake is the perfect finish to a yummy summer dinner!

Looking for more summer desserts? Check these out:

Burnt Grapes

Root Beer Float Pie

Bailey’s Mocha Cheesecake Cups

1. Prepare a 12×10-inch aluminum pan with nonstick spray. Preheat your BBQ at medium heat, keeping one area without flames to allow indirect cooking.

2. In a food processor, blitz the oatmeal cookies until fine. Add in the melted butter and blitz again until it becomes a paste-like texture.

3. Pour the mixture evenly into an aluminum pan and press in firmly to create a crust.

4. Using a hand mixer in a large bowl, beat the cream cheese until it is creamy and smooth. Add in the eggs, butter, and vanilla, then beat until well-combined.

5. Pour the honey into an even, thin layer on top of the crust. Add in half the fruit on top of the honey, then evenly spread in the cream cheese mixture. Add in the remainder of the fruit on top of the cream cheese layer.

6. Place the prepared pan on the BBQ on the side without flames to cook indirectly for 30-40 minutes, or until set in the middle. Do not cover the aluminum pan, however make sure the BBQ lid is closed.

7. Once set, cool cheesecake completely and then place in the refrigerator.

8. Serve cold and top with additional fruit, if desired.

  • cup oatmeal cookies, crushed
  • 3/4 cup butter, melted
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 16 ounces cream cheese, softened
  • 1/2 cup honey
  • 2 cups raspberries, blueberries, and blackberries, fresh or frozen
  1. Prepare a 12×10-inch aluminum pan with nonstick spray. Preheat your BBQ at medium heat, keeping one area without flames to allow indirect cooking.
  2. In a food processor, blitz the oatmeal cookies until fine. Add in the melted butter and blitz again until it becomes a paste-like texture.
  3. Pour the mixture evenly into an aluminum pan and press in firmly to create a crust.
  4. Using a hand mixer in a large bowl, beat the cream cheese until it is creamy and smooth. Add in the eggs, butter, and vanilla, then beat until well-combined.
  5. Pour the honey into an even, thin layer on top of the crust. Add in half the fruit on top of the honey, then evenly spread in the cream cheese mixture. Add in the remainder of the fruit on top of the cream cheese layer.
  6. Place the prepared pan on the BBQ on the side without flames to cook indirectly for 30-40 minutes, or until set in the middle. Do not cover the aluminum pan, however make sure the BBQ lid is closed.
  7. Once set, cool cheesecake completely and then place in the refrigerator.
  8. Serve cold and top with additional fruit, if desired.

BBQ Ice Cream Cake Is Cool on the Inside, Toasted on the Outside, and Very Delicious All Around

Print Recipe

Do you love peanut butter? Cookie dough? Brownies? Yes? Well you’re in luck, because this dessert has it all!

Peanut Butter Brownie Bars are the sweet treat that lets you have it all. No more eating plain old brownies, cookies, or peanut butter – those days are over! This recipe has literally combined everything delicious into one irresistible bar so every bite is more amazing than the last.

For anyone who doesn’t like