This NYT Cooking recipe is actually pretty simple to put together and provides an opportunity to grill-up some rub/marinated steak. Sirloin worked great for me. Note that this recipe incorporates all the separate flavors that make up common “Chili Powder” (chile, cumin, garlic, oregano, salt) so it may not be worth special-sourcing “Ancho Chile Powder”.
A lighter meal for hot weather. Great flavor combination.
Smoke-roasted a small rump roast using reverse searing (250 F then 500 F) process (Chris Grove) in kamado setup with heat deflector and drip pan. Rubbed a day ahead w/simple blend of 2t salt, 2t brwn sugar, 1t onion powder , 1t garlic powder, 1t blk pepper, and 2t mustard powder. Smoke-roasted @ 250 F to 120 F internal then removed roast from grill and converted to direct heat and opened vents to target the 400-500 F range. Put roast back on too soon (hungry) and internal hit 130 F before searing achieved. Carved a piece off w/o allowing sufficient rest time (hungry) and found it unexceptional in flavor (bland) and texture (chewy). Stored it in tupperware in fridge.
Couple days later in the heat and humidity-when cooking wasn’t appealing- put together a salad of cut greens(arugula and more) from the CSA high tunnel, topped with Ama Blu Cheese dressing. Occurred to me that the cold leftover beef might be a good combo so cut off some thin slices across the grain to go with the salad and a slice of sourdough rye bread. The beef came off completely different cold! Quite appealing with a clean, smoky flavor and firm but tender texture.
Next time I’ll leave the roast off while ramping-up the temp to sear. I’ll also foil-wrap the roast upon removing @ 130 F internal and equilabrate an hour or so in an small, insulated container before testing a warm slice:)
Get either a 10 (2 each type)or a 15 (3 each type)-nominal 1 pound each- assortment of grounds: beef brick, beef quarter-pound patties, chuck brick, round brick, and sirloin brick: all dry-aged and vacuum packed. $69 for 10 or $99 for 15.
Limit one (1) Special per order/delivery address. Only PayPal (not mailed check)$20 special deposits received while this post is active will be eligible. Special flat total delivery charge of $7.00 per order/address. See “How to Order” on menu. Make note during PayPal checkout of which order size. For Mpls/St Paul area home delivery on August 26.
We’re about straight talk, not storybook oversimplification and bait’n switch imagery. Let Joe and Ethan forever rehash their already worse-for-wear pet adjectives “craft”, “artisanal” and “curated” peddling to the crowd while exploiting their simple-but-good farmer/enablers. What worked in the misty urban Northwest of Portlandia prob’ly won’t in the not-so-estranged from ag midwest.
We’re about folks who value reality and trust their own judgement of quality. What the crowd is doin’ is most likely wrong anyhow.
Recently risked purchasing a Franzia Red box wine labeled “Vintners Select” and “Dark Red Blend” unwisely believing it’s promise of “rich, juicy flavors, slightly sweet, aromas of black cherry and currants…finishing with a hint of vanilla and pepper spice” Bar graph rated “full bodied”. Sounded a lot like Bota Box Nighthawk Black -only way cheaper. Shoulda known better but the dark box graphics got mixed-up with quality in my head.
Outright lying is apparently OK with these guys. The wine comes off NOTHING like that. More in line with a weak mix of chalk and black cherry Kool Aid. Zero body-like water. No aromas or finish. Tongue-gripping astringency. The ONLY truth is in the sweetness and color.
Curious to find out what others had thought or whether I was losing my taste faculties altogether so performed a web search on the wine name and the term ‘review”. Page one search results mostly echo the box proclamations, only reinforcing the falseness. One seemingly independent reviewer christened it with a “rich bouquet” , the curiously meaningless term”festive” and a “top value”.
Only review to get near the truth of Franzia Reds in general is a “deep track” find Washington Post piece (appearing on page 2 0r 3) which likens them to storm water runoff filtered thru bubble gum.
Prob’ly last stew recipe of the season what with warmer weather on hand. Great for cool, rainy days. Very flavorful sauce goes a long way with boiled new potatoes and fresh parsley.
I used a Hay Creek chuck roast and Almaden box “Merlot” wine. Skipped the fussy, seemingly low-impact steps like #3. Used dried herbs, simply dumped in. Definitely use the juniper berries! They are around $1/ ounce in dried form on Amazon if none are harvestable in your yard. A lot of cooking time but not much work. Worthwhile.
“If it could only be this simple” that is a switch to ketogenic diet as a central solution to the myriad (non-infectious) ailments of modern humans. US, AU and So African doctors and researchers continue unraveling the reality of big cereal, big sugar and the worldwide explosion of type 2 diabetes. Lots of smart, articulate interviews. Bonus appearance by Joel Salatin: the poet laureate of pasture-based livestock! Netflix streaming, other.
Box size (nominally 33 pounds) grass-fed beef packages specially priced at $6.95 per pound with discounted home delivery for a limited time. That’s over 50 cents per pound off normal pricing! See “Beef Packages & Pricing” for” Box” cut makeup. Limit one (1) box per order/delivery address. Only PayPal (not mailed check) deposits received while this post is active will be eligible. Special flat total delivery charge of $7.00 per order/address. See “How to Order” on menu. For Mpls/St Paul area home delivery on August 26 and Fargo area home delivery on Sept 9.
A few quarters and several boxes are available for summer 2018 farm pick-up or Minneapolis/St Paul or Fargo metro delivery. Check the freezer and see if you need to replenish. Outdoor grilling season has arrived!
Excellent NYT recipe. Chunked-up Hay Creek grass-fed beef chuck roast holds it’s own in the intensely flavorful sauce. Fat Tire “Belgian Style Ale ” worked well in the recipe and as an accompaniment. I used dried parsley and thyme and chopped-up bay leaves coarsely with knife and left them in with the beef. Sourdough bread went well with; thinking maybe a sourdough rye would work even better. Dijon good too!