HOME  |  ABOUT US  |  NEIGHBORHOOD  |  FLOOR PLANS  |  RESIDENTS  |  CALENDAR  |  BLOG  |  CONTACT US

Quick Links


Service Request
Pay Online
Resident Survey
News & Blog
Community Calendar
Community Forum


Abberly Green Staff

Office

Ashleigh Fisher
Property Manager

Cassandra Rodriguez
Assistant Manager

Leslie Driver
Chantal Kovacevic
Leasing Consultant

Maintenance


Bobby Glover
Service Manager

Shawn Mullet
Ronnie Samagaio
Maintenance Technician

Jonathan Hunt
Groundskeeper




Abberly Green Apartments May 2013 Newsletter

Pool is Now Open!

  • Glass of any kind is PROHIBITED in the pool area! Beverages and items for grilling MUST be in plastic, non-breakable containers.
  • Guests of Apartment Residents MUST BE ACCOMPANIED BY THE RESIDENT AT ALL TIMES! Only TWO GUESTS PER APARTMENT are allowed at any one time. Residents are fully responsible for their guests’ actions and any resulting damages will be charged to the resident.
  • Please place a towel over lounges before using lotions or oils.
  • Persons under the age of sixteen MUST BE ACCOMPANIED BY A RESPONSIBLE ADULT AT ALL TIMES!
  • NO PETS ARE ALLOWED IN THE FENCED POOL AREA AT ANY TIME.
  • Pool hours are between 10:00 a.m. and 10:00 p.m.

Best-Ever Barbecued Ribs



Ingredients:

  • 2 1/2 tablespoons kosher salt
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
  • Low-salt chicken broth (optional)
  • 1 1/2 cups store-bought or homemade barbecue sauce plus more

Directions:

  • Preheat oven to 350°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
  • Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
  • Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

Dates to Remember:

  • May 5th   – Cinco De Mayo
  • May 12th – Mothers Day
  • May 18th – Armed Forces Day
  • May 27th – Memorial Day

10 Tips to make your grilling experience Healthy and Safe!

Tip 1: Marinate Your Meat

Marinating meat helps to reduce carcinogens. Kansas State University researchers marinated steaks in three different mixtures of oil, vinegar, and herbs and spices. 

After grilling, carcinogens in the marinated steaks were cut by 57 to 88 percent. Dozens of studies confirm the effect. The reason it works is not so clear: The marinade may create a protective barrier between the meat's proteins and the heat of the grill. Or the antioxidants in the marinade may combat the carcinogens head-on.

Tip 2: Clean Your Grill

Keep your grill clean by scrubbing with a brush before and after grilling food. Scrubbing keeps the buildup of carcinogens left on the grill grates to a minimum and makes your food taste so much better.

Tip 3: Flip at the Right Time

You want to avoid burning but not rip the meat apart. Give it a gentle tug; it's ready to flip when it comes loose without pulling.

Tip 4: Ban Flare Ups

When you cook a fatty piece of meat, the fat that drips onto the flames creates smoke which may contain the much talked about carcinogens. If you grill lean meats, poultry, and fish, you'll have less fat which means less smoke, which means less of the bad stuff.

Tip 5: Beware of Burnt

A bit of char is unavoidable (and it tastes good), but incinerated meat will contain more cancer-causing compounds. Don't get the coals superhot and then plop fatty meat directly on the grill. The blackened parts of meat may also contain carcinogens, so remove all charred or burned portions of food before eating.

Tip 6: Reduce Bacteria in Burgers

To kill the common E.coli bacteria, the USDA recommends cooking ground beef to 160 degrees. If you want to go for medium-rare, grind your own beef, then cook immediately. If you use store-bought meat, flip burgers frequently: 

A study in the Journal of Food Protection advised flipping every 30 seconds for optimal E.coli reduction. Another study found that even when two patties both reached 160 degrees, the one flipped more often had one-fifth the E.coli.

Tip 7: Size Matters

Size matters when it comes to grilling meat. Cube or slice meat into smaller portions to speed up the cook time or choose a quick-cooking option like shrimp or fish.

Tip 8: The Shorter the Cook Time,
The Better

The faster foods are cooked, the less likely they'll develop dangerous charring. Don't cook meat past its goal temperature: 165 degrees for ground poultry; 160 degrees for ground red meats or mixtures and fresh pork; or 145 degrees for red meat steaks or chops.

Tip 9: Beyond Meat

Go beyond meat and try grilling some unexpected foods like peaches, asparagus, or even bread. Throw fruits and veggies on the grill for a tasty, nutrient-rich side or dessert or give pizza a try for a quick dinner.

Abberly Green Apartments | 117 Abberly Green Blvd Mooresville, NC 28117 | Call 855-390-6443

Follow Us On Twitter Become Our Facebook Fan
Having trouble viewing this newsletter? {tag_viewinbrowser}