DEAN CURTIS FOR LIVING WELL MAGAZINE Darrell Pace shops at The Meat Shop in Mountain Home. PORK & CHICKEN


When grilling pork or chicken, you should have a meat thermometer for best results, said Kristin.


For pork, you want low and slow, said Justin.


They buy their pork from White Marble Farms because the meat has more marbling than traditional pork and stays moist longer.


Ribs are another popular grilling item and the Colemans sell both a baby back and Saint Louis pork rib.


“Baby back is leaner, tender, meatier. You just pull the bone right out of it. Saint Louis pork rib is a trimmed up spare rib,” Justin said.


When grilling pork chops, opt for thicker chops that are center-cut and have the bone-in because those stay moist longer.


Pork also responds well to brines or marinades, so try a brine before you grill it.


Americans love their sausages and both venues craft their own. Twin Lakes Packing offers both smoked and fresh sausages like polish, bratwurst and Italian. The smoked merely need to be heated on the grill, whereas the fresh should be cooked at a low temperature for up to 30 minutes, said Burk.


When Burk grills the Italian sausage, she grills peppers and onions alongside it and serves those over the meat when it’s done.


10 Living Well i July/August 2017


Justin makes a variety of sausages, too: bratwurst, jalapeno cheddar, plain cheddar brat, polish, Italian, and hot Italian.


“When the juices start flowing, that is a sign to pull it the grill,” he said.


Chicken should be cooked over medium heat to avoid burning the outside and having a pink center, he said. With chicken, do not apply any sauce until the end because it has a tendency to burn.


In the summer, the Coleman’s order fresh chicken wings and drumsticks from Grass Roots Farmers’ Cooperative. They carry different grass fed and/or organic meats.


One service Justin and Kristin offer is they will get a cut of meat “oven ready” for 10 cents more a pound (the process varies by meat but can include separating the bones, seasoning the meat, and tying it together with twine).


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36