Grilling Tips

1. Choose a tender cut of meat. For best results, spray grill with non-stick cooking spray (or brush
   lightly with oil) before cooking.
2. Use tongs to turn (not stab) the meat, to avoid losing juices.
3. Spring loaded, long-handled tongs (14 to 16 inches) work best.
4. Turn meat once, not twice, for maximum juiciness. The second side should take a little less time than the first.
5. Brush the grill grate with a stiff wire brush to clean it after grilling. (If you don't have a brush, use a piece of crumpled foil.) Food will stick to a dirty grate, and grid marks are almost impossible to
   achieve if the grate is not clean.
6. Meat should be cooked to the proper temperature. See the guide below:

Black pepper, cinnamon, ginger, curry powder, chili powder, allspice and cloves can usually be increased proportionally, (double the recipe, double the spice or blend of spices).

Herbs are best increased by this simple formula. For the first 100% increase in the number of portions, the herbs can also be doubled. After that, for each multiple of the original recipe, add only half the original amount.

Remember red hot pepper builds up in recipes. For the first doubling of the recipe, the red pepper can still be doubled. But after that, use only 1/4 the original amount of pepper for each multiple of the original recip

The "Best By" date of our products is defined as the date at which we believe the product you purchase should be replaced due to diminished flavor and visual characteristics. These products are usable and safe past these time periods, however they simply will not perform at optimum freshness.