Homemade Pastrami

Pastrami is to beef brisket as bacon is to pork belly. The “Michael Symon’s Carnivor” recipe (on which I based this) uses a hybrid cook of dry smoke to 150 deg F internal followed by enclosing the brisket in a covered pan w/water (steam) cook to finish. I considered it a waste to cut short […]

Firehouse Chili Gumbo

This NYT Cooking recipe works great with Hay Creek Ground Round. Serve with grated cheese and tortilla chips. Stands up to liberal use of hot sauce. Good stuff. INGREDIENTS FOR THE CHILI: 2 tablespoons neutral oil, like canola or grapeseed 3 pounds ground beef, ideally coarse-ground 1 tablespoon kosher salt 1 teaspoon ground white pepper 1 teaspoon ground black pepper 1 teaspoon ground cayenne pepper, or to […]

Old-Time Diner Style Keto- Burgers

This high (20-30%) fat burger is absolutely melt-in- your- mouth luscious and a wake-up jolt to the leaner-is-better crowd. Add frozen-shaved grass-fed suet (50 grams per pound of thawed Hay Creek ground beef ) and fry to 130 degree target internal temperature. This takes a good while since all the fat has to begin melting […]

Beef Stroganoff via Time Machine

Set the time machine for 1963, pop the hatch and emerge into a weird parallel world where everyone smokes constantly, fear of meat, dairy, and dietary fat is unheard-of and “fat kids” are an anomaly still worthy of ridicule by peers. Anxiety over Soviet missiles and MAD could only be relieved by smoking, drinking, the […]

Special Agent Suet Part 1: Pemmican

Pemmican is an all-natural , long-lasting energy food originally made by native Americans from wild large game, dry berries and nutmeats. Suet rendered into tallow (chemically/biologically stable at normal temperatures) serves as an important energy source and binder for all the components. Suet is the “hard” fat from inside the body cavity of a beef […]

Lisa’s Lazy Pot Roast in Clay

I’ve made this recipe a million times- mostly in cheap, oversized enamel roasting pans- whose loose fitting covers promote excessive dehydration. Thought I’d give my new Romertopf clay cooker a spin on this ol’ favorite. I’m sure any heavy, closely sized (roast should just fit) casserole or dutch oven with a tight lid would work […]

Sous Vide Chuck Roast

There’s loads of roast prejudice out there, prob’ly stemming from the tough, overcooked, dry-seeming “pot roasts” we were forced to eat as children. Sous Vide method will erase this prejudice from your minds with both tender and moist results from the lowliest of roasts: the chuck. Equipment is no longer expensive or hard to obtain. […]

Julias’ Boeuf Bourguignon

Recently made my way thru the film “Julia & Julia”, sort of a parallel story of Julia Child’s , “JC”,(Meryl Streep) cooking experiences culminating in her TV show and cookbook and Julia Powell’s , “JP”(Amy Adams) retracing JC’s recipes in the book “My Year of Cooking Dangerously”. Recalled attempting to watch it before but was […]

Sirloin Tip Roast Sous Vide

Finally caved to my curiosity on extended time Sous Vide  cooking after a heads-up from long time customer Joe L. during a recent beef delivery.  He extolled the results of 48 cook time on a grass fed Hay Creek sirloin tip roast from my farm. I’d discounted the effect of these long  (over 6 hour) […]