Grilled Steak Salad

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”. […]

Cold Smoked Rump

Smoke-roasted a small rump roast  using reverse searing (250 F then 500 F) process (Chris Grove) in Kamado grill 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 […]

All Ground Special $69

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 […]

Not Crowd Bull

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 […]

Search Rank Echo Chamber-Trash vs Real Wine Reviews

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. […]

Red Wine/Juniper Beef Stew

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, […]

The Magic Pill

“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 […]

Beer-Braised Beef and Onion Recipe Review

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 […]

Dry Aging: Less (H2O) is More

Dry aging (hanging carcass beef in a cool, climate controlled environment) has a long history but the modern beef industry has abandoned it in favor of a poor substitute deemed “wet aging” where all the excess fluids associated with a beef primal cut are supposedly captured with it in vacuum sealed plastic. Here is what […]

Hot Hanging Weight Pricing : the Dark Side

Hot Hanging Weight (HHW) based pricing is common in this business and can seem attractively priced but the freedom to chose (cutting instructions) comes with the twisted consequence of having been “provided enough rope to hang yourself”. Everyone else (farmer and processor) involved in the yield outcome takes 2 giant steps backwards and you are […]