Stay hungry my friends


By Dan Wilson - Contributing columnist



It’s that time of the year every two-legged carnivore looks forward to – grilling season.

Although in my house its called amateur grilling season – because the real grillers among us

light fires all year long.

Thanks to my good friend cattleman Alan Davis, I have access to locally raised beef all year

long in my freezer. And with the services of either Kah Meats or Walter & Sons, I have local

butchers who process my beef into the cuts that I prefer, and also provide a great resource for

other locally raised meats like pork, lamb, chicken and turkey.

I love to grill. Grilled food simply tastes better.

There is something extremely primal about starting your own fire and cooking meat outside.

It brings family, friends and neighbors together. It raises the awareness of everyone in the

neighborhood (how many times have you stepped outside, smelled the burning of sweet

meats and told the wife, “someone’s grilling out”) and then all of a sudden you’re checking

the charcoal and/or propane reserves.

So, you got the itch, and it’s time to get outside and fire things up. Once you have all your grilling

materials together, it’s is time to consider what kind of meat gets the honor of fulfilling your hunger

needs for the day.

Consider these facts:

• A 3 ounce serving of beef provides you with 10 essential nutrients and almost half of the

daily protein you need.

• Being high in protein and rich in many vitamins and minerals, lean pork can be an excellent

addition to a healthy diet.

• The protein in chicken lends itself to muscle growth and development, and help support a

healthy body weight and aid weight loss.

• Dark meat of turkey typically contains more vitamins and minerals. Turkey contains

vitamins B-6 and B-12, niacin, choline, selenium and zinc.

Health benefits can be found in all these meats and the preparation and the

variety of cuts available can match any grill masters requirements.

I believe in buying local as much as possible and that includes meats processed

anywhere here in Ohio. We have some of the greatest livestock producers in

the world – who needs Kansas City, Texas or Nebraska!

And when it comes to those “other” things being considered for grilling, it’s your call.

Sure, you can add fish and vegetables (whatever) and other (oh, I better make it look

like I’m eating more healthy when in reality I don’t care) stuff to the grilling surface.

But for most of us – just a fork and knife will do.

(Announcer)

“His meats come from locally raised chickens, turkeys, pigs and cattle.”

“His fire pit is made of charcoal – because he ran out of gas.”

“His seasonings are made up of anything he can find and add with salt and pepper.”

“His serving tray is made of tinfoil.”

“And his basting is his beer.”

“He is – The Most Interesting Grill Master in the World!”

(Grill Master)

“I don’t always burn my food, but when I do, I drink more.”

“Stay Hungry my friends.”

(Big Dan)

Here’s seeing you, in Ohio Country!

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By Dan Wilson

Contributing columnist

Owner of Wilson 1 Communications – Dan Wilson is an Award-winning veteran broadcaster

for over 30 years and both the Co-Host and Producer of “In Ohio Country Today” a nationally recognized

television show, and offers radio commentary and ag reports including locally for 92.1 the Frog WFGF Lima.

dan@wilson1communications.com

Owner of Wilson 1 Communications - Dan Wilson is an Award-winning veteran broadcaster

for over 30 years and both the Co-Host and Producer of “In Ohio Country Today” a nationally recognized

television show, and offers radio commentary and ag reports including locally for 92.1 the Frog WFGF Lima.

dan@wilson1communications.com