The Newnan Times-Herald


Get Your Grill On

  • By The Newnan Times-Herald
  • |
  • Jun. 23, 2016 - 6:43 AM

Get Your Grill On

The Newnan Times-Herald

Beef Rack of Rib

Firing up the grill is an American tradition and farm families from across the U.S. want to share some favorite grilling recipes.
Farmers like Amanda Folkens, from Iowa, Danell Kalcevic, from Colorado, and Nicole Small, from Kansas, have joined with more than 70 other farmer volunteers across the country in the CommonGround program as a way to talk with home cooks about how food is grown and raised.
“On our farm, animal care is top priority, as it is for thousands of other family farms in the U.S.” said Amanda. “By keeping our animals indoors, we make sure they are protected from predators, disease and bad weather.”
To learn more about family farms and facts about your food, visit .
Here are some of Amanda, Danell and Nicole’s favorite grilling recipes, along with some safety tips.
Safe Minimum Internal Temperatures

  • 145°F Beef, pork, veal and lamb (roasts, steaks and chops)
  • 160°F Ground meat
  • 165°F Poultry (whole, parts or ground)
Beef Rack of RibBy Danell Kalcevic
  • Salt (to taste)
  • 1 tablespoon black pepper (to taste)
  • 1 tablespoon seasoned garlic salt (to taste)
  • Cayenne pepper (optional)
  • 1 to 2 racks of beef ribs (number of racks based on number of people)
  • 1 tablespoon yellow mustard
  • 1/3 cup brown sugar
  • One bottle of favorite barbecue sauce
The night before serving, prepare rub for beef ribs (salt, pepper, seasoned garlic salt and optional cayenne pepper). Sprinkle both sides of ribs and then rub vigorously. Wrap in plastic wrap and refrigerate overnight.

In the morning, place on medium temperature grill and spread yellow mustard and brown sugar on each side of the ribs. Grill for 5 to 8 minutes until each side is slightly browned and caramelized.

Remove ribs from grill and slice with sharp knife. Place individual ribs in a crock pot on low. Add one bottle of your favorite barbecue sauce. Let simmer 6 to 8 hours.


Grilled Hawaiian Ham Sandwich

By Amanda Folkens

  • 1 tablespoon brown sugar
  • 1/2 tablespoon seasoning pepper
  • 1 to 2 1/4-inch thick ham slices (about the same thickness as the bread)
  • Cooking spray
  • Pineapple slices (can be fresh or canned)
  • 2 slices sourdough bread

Preheat grill for high heat.

Mix brown sugar with pepper to create a rub mixture.

Using your hands, massage the rub onto both sides of the slices of ham. Ham slices should be completely covered (front and back) with brown sugar mix.

Place ham slices on sheet of lightly greased foil, then place onto grill.

On separate sheet of greased foil, lay pineapple slices out, uncovered.

Cook for 6 to 8 minutes or until brown caramelization appears around edges of ham and pineapple.

Remove ham and pineapple from heat and assemble onto toasted sourdough bread.


Country Barbecue Potatoes

By Nicole Small

  • 2 pounds small red potatoes
  • 2 tablespoons butter, melted
  • 1 teaspoon honey
  • 3 teaspoons seasoned salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4teaspoon pepper

Preheat oven to 450°F.

Coat 9 x 13 baking pan with nonstick spray.

Cut potatoes into small to medium-sized pieces and put in pan.

Melt butter and honey, and then drizzle over potatoes. Sprinkle with seasoned salt, salt, garlic powder and pepper. Toss well to coat.

Bake, uncovered, for 25 to 30 minutes, or until potatoes are tender and golden brown. Stir potatoes at least once.