GET NAKED® WITH STEW’S THIS SUMMER!
Stew Leonard’s Secrets for a Sizzling Backyard BBQ
Norwalk, Conn. – May 24, 2016 – Since its launch ten years ago, the Stew Leonard’s Naked® line of antibiotic and hormone free products has grown to include a host of backyard grill-worthy options. From chicken and beef to shrimp and salmon, Stew’s Naked is held to the farm fresh food grocer’s rigorous standards of quality and value, and offers something to please every guest at your backyard BBQ this summer.
“When the Leonard family gets together for a summer cookout, we need to have a little bit of everything on hand,” said Stew Leonard Jr., president and CEO of Stew Leonard’s. “My wife loves salmon, my nephews are always asking for a burger, and my dad can’t get enough shrimp! I love that our Stew’s Naked products have so many more options available for our customers and for my own family too.”
The average American family will grill outdoors more than 20 times from mid-May through mid-September*, which means there are plenty of chances to get Naked with Stew’s and plan your perfect backyard grilling adventure.
Strip steak took on a whole new meaning in 2007 with the launch of Stew Leonard’s Naked all-natural meat line because it is from cattle that have never been given hormones, antibiotics or steroids, and are fed completely on grass and grain. Available in strip steaks, rib eyes, porterhouse, tenderloin and sirloin cuts, as well as freshly ground, Naked Beef is guaranteed tender and is additionally pesticide residue free. Stew’s Naked Burgers are also 100% Black Angus Beef and are available in either ground chuck patties or beef sirloin patties.
Stew Leonard’s is proud to offer Grass Fed Skirt Steak and Grass Fed Ground Beef as well, which contains no artificial ingredients and is minimally processed, and is raised without the use of antibiotics, growth promotents or hormones. Stew’s grass fed beef comes from family owned ranchers in Montana; a portion of the proceeds benefit American Prairie Reserve, a non-profit conserving grasslands in Montana and supporting wildlife-friendly ranching.
STEW’S GRILLING GURU TIP: For the best tasting steaks on the grill, use direct heat to sear and seal in the juice and create grill marks. Always allow meats to stand before carving to allow the juices to redistribute back into the meat. Individual steaks should stand for 5 minutes, and roasts should stand for 10 minutes.
Stew’s Naked Chicken is raised on family farms in Pennsylvania’s Amish country, where they are fed a pure vegetarian diet of corn and soybeans, are given ample room “to streak” in the barn, and are never given antibiotics or hormones. Naked Chicken is moist and juicy, and is additionally pesticide residue free.
STEW’S GRILLING GURU TIP: If you’re planning on serving your Naked chicken with BBQ sauce, it’s best to not put it on the food prior to grilling as the food will burn. Brush sauce on the last few minutes of cooking and right before serving. If you marinate the chicken before grilling, wipe off any excess marinade before placing on the grill.
NAKED® CHICKEN SAUSAGE
Stew’s Naked Chicken Sausage is handmade with no antibiotics, added hormones, artificial ingredients or preservatives. It comes in four varieties including Sundried Tomato, Sweet Apple, Mild Italian and Spinach & Garlic.
STEW’S GRILLING GURU TIP: Grill the sausage until the skin is crisp and slightly charred. To test for doneness, prick the sausage with a toothpick. If the juices run clear, your sausage is ready to be taken off the grill!
NAKED® GRASS FED HOT DOGS – NEW!
Stew Leonard’s Naked® Grass Fed hot dogs are made using 100% USA beef from cattle that are raised without hormones or antibiotics and free graze over 1.5 million acres of grass. Minimally processed with no artificial ingredients – and no nitrites or nitrates added – these natural, uncured hot dogs are additionally gluten free and made with a special seasoning blend of garlic, onion, paprika and salt for a classic, all-American hot dog.
STEW’S GRILLING GURU TIP: For an extra fabulous frankfurter, split the Naked hot dog down the middle and fill with a slice of cheddar cheese. Wrap the hot dog in an uncooked slice of Stew’s Naked Uncured Bacon, secure with toothpicks, and grill until the bacon is crisp.
NAKED® SKINNY BURGERS – NEW!
The best of both worlds! Stew’s Naked® Skinny Burgers give customers a healthier, great tasting and juicy burger with a blend of grass fed chuck and antibiotic- and hormone-free chicken. Naked® Skinny Burgers and Naked® Skinny Ground are additionally Certified Gluten-Free and Paleo Friendly Certified, and have 40% less fat, 25% fewer calories and 33% less saturated fat than a typical beef burger.
STEW’S GRILLING GURU TIP: For added WOW, serve your burger on pretzel roll, quinoa bread, or a soft, buttery brioche roll, topped with a slice of our aged Wisconsin cheddar cheese or fresh mozzarella. Or, for a lighter burger, serve atop a bed of crisp greens.
Free of any added antibiotics, hormones, and steroids, Stew’s Naked Salmon are raised on a farm in the waters off northern Scotland that practices environmentally-sound techniques and are fed a diet that emulates what is found in the wild, providing a rich omega-3 fat content. The cold water leads to a higher fat content, which makes Stew’s Naked salmon great for the grill.
STEW’S GRILLING GURU TIP: Grilling a delicate salmon fillet can be a challenge as you don’t want it to fall apart while you’re cooking it. Consider grilling the salmon on a cedar plank or even in a piece of tinfoil.
NAKED® SHRIMP (CERTIFIED EU ORGANIC)
Sustainably grown in the pristine waters of the Pacific Ocean off of the coast of Ecuador, Stew’s Naked Shrimp is shipped fresh directly to our stores and is never frozen. Stew’s Naked Shrimp also contain no antibiotics, no hormones, no pesticides, no mercury and no preservatives.
STEW’S GRILLING GURU TIP: When cooking delicate foods like seafood, it’s best to use indirect heat. Remember to cook seafood slowly so it doesn’t dry out. Grilling shrimp on a skewer is a great trick; serve as an appetizer or as part of your main meal.
NAKED GRILLING TIPS
While backyard grilling practically becomes a way of life during the summer months, even the most accomplished of grill masters can use a refresher on grilling how-to’s at the start of the season. Here are Stew’s Grilling Guru Tips for a delicious and safe summer grilling season!
- Ask for a custom trim and cut. Too much fat can cause flare-ups on the grill and give food a burned flavor, so be sure to ask your Stew’s butcher to trim away excess fat. The best thickness for grilling is 1”or 1 ½” – anything less will tend to dry out the meat.
- Prepare the grill. Just before cooking, lightly oil the grilling rack to keep meat from sticking to the grill, or tearing when you turn it, so it will not lose any of its natural juices.
- HOT, HOT, HOT. Make sure the grill is very hot (about 600 degrees) before putting the filet on. The first few minutes on the grill are crucial, since this sears the meat and seals in the juices. To sear, make hash marks (a diamond crisscross effect) by turning meat 90 degrees.
- Turn filets sparingly. To keep filets flavorful, only turn them once during grilling. Cook the filets for about six minutes on each side, or until desired doneness. Do not pierce with a fork, or the juices will seep out. If using the touch method, press the meat with your finger. If it is still very soft, it is rare. If it is slightly firm and elastic to the touch, it is medium rare or medium. If it is tight and firm, it is well done.
- Keep the grill clean. The best time to clean the grill is when the grill is still hot. You can also spray the grill with a non-stick spray to release any leftover food particles. After cleaning, be sure to keep grill dry to enhance grill life and keep food clean.
- Grill Safely.
- Wash hands & surfaces often.
- Cook all foods to their proper temperatures using an instant read thermometer. Ground beef should be cooked to 160 degrees Fahrenheit, or until the centers are no longer pink and the juices run clear. Steaks should be cooked to at least 145 degrees Fahrenheit and can have pink centers
- Do not re-use plates and utensils that were once used for raw meats.
- Always refrigerate leftovers right away.
*Source: The Hearth, Patio & Barbecue Association (HPBA)
CONTACT: Meghan Bell
About Stew Leonard’s
Stew Leonard’s, a family-owned and operated fresh food store founded in 1969, has five stores in Norwalk, Danbury, and Newington, Conn. and Farmingdale & Yonkers, N.Y. with a sixth store planned in East Meadow, N.Y. Stew’s earned its nickname, the “Disneyland of Dairy Stores” because of its country-fair atmosphere, with costumed characters and animated entertainment throughout the store that keep children entertained while parents shop. Stew Leonard’s legion of loyal shoppers is largely due to the stores’ passionate approach to customer service: “Rule #1 — The Customer is Always Right”; Rule #2 – If the Customer is Ever Wrong, Re-Read Rule #1.” This principle is so essential to the foundation of the company that it is etched in a three-ton granite rock at each store’s entrance. The company’s culture is built around an acronym for S.T.E.W.: Satisfy the customer; Teamwork gets it done; Excellence makes it better; WOW makes it fun. For more information, visit Stew Leonard’s website at www.stewleonards.com.
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