Category Archives: meat
It’s true what they say, ‘it takes a village to raise a child”. Growing up, I was surrounded by people who helped me build my knowledge and skill set. However, I did not realize it at the time. When my Grandpa Brown gave me my first bucket calf, I had no idea that would be the start of my ranching legacy. When my Grandpa Halsey would take me out to his garden and spend time with me, I had no idea it would foster a lifelong passion for growing plants. When my Mom chauffeured me to endless 4-H community and project meetings, I had no idea I would end up as the AgHag.
While I was busy as a child learning from my elders and putting that knowledge to use in 4-H and on the ranch, my Mom was busy investing my 4-H and bucket calf checks in a savings account. By the time I was 18, due to family and friends supporting me, I not only had a good foundation to the education I was going to receive in college, I could pay for it without struggling.
The ability to not worry about finances while attending university was a massive gift. I was able to focus on learning, I was able to join clubs that furthered my education and network, I was able to make friends and have the blissful experience of being a college kid. This molded me into who and what I am now. My world and my point of view was altered for the better and greater good.
When I think about my youth and young adulthood, I realize how lucky and privileged I was to grow up in this world surrounded by the people I did. Sadly, most of the “old timers” have died. But they left a legacy. In me. It’s now my turn to offer that same support to the children in my world. It’s what they showed me to do.
That’s why I am excited to have a couple little “programs” here on the ranch that help me corrupt the next generation, just like I was. I’ve worked hard to expand and improve my hog operation since Adult 4-H days, and I am now at the point where I can afford to give a few piglets away to kids to raise, donate finished pork to local non-profits and generally do Good Things. This makes me about 100 kinds of happy and makes me feel like my hard work is paying off.
I have just completed my first round of the “scholarship program” with my hogs and Baby Ian. Ian and this litter of pigs were born on the same day, his Parents have also supported my meat business for years, so it was totally meant to be that Ian was the first of my friend’s kids to do this.
When Ian was born I gave him a piglet to “raise”. The deal was, he’d pay for his pig’s feed and when it was time for the hog to be slaughtered his Parents would “buy” the pig from him to eat. That money is to be put into an account for college or trade school. I figure I’m killing two birds with one stone, I expose kids to agriculture very young and they get a little seed money for their future. It’s a win/win.
This situation worked out perfectly. Ian got his meat back just as he started solid foods! So he is able to eat his own pork he helped raise. This program was so fun to do I cannot wait for my next litter! As of right now I have scholarship recipients for the next couple of litters. If I have anything to do with it, in about 18 years we are going to have several new ag majors joining our ranks!
Recently my Mom was laid up for a few weeks. It was hard on her because she is incredibly active here on the ranch. There really wasn’t much I could do to help her with Dr. ordered rest, but I could make her comfort food. There was a lot of tomato soup, grilled cheese, broccoli bacon salad and this little gem of a recipe. There are about a million versions of this floating around the internet, this one happens to be our favorite. I think next time I might switch it up a little and add some sweet purple onion. It’s always a crowd pleaser so think about making it for your next pot luck.
Tuscan Ravioli Salad
1 lb. cheese ravioli
1/4 c. extra-virgin olive oil
3 tbsp. good balsamic vinegar
1 tbsp. honey
Dash of red pepper flakes
ground black pepper
1 cup cooked bacon or pancetta, crumbled
1 cup baby spinach
1/2 cup sun-dried tomatoes, chopped
1/2 cup freshly grated Parmesan
Cook ravioli according to package directions. Drain and transfer to large serving bowl.
Meanwhile, mix olive oil, vinegar, honey and season with salt and peppers to taste.
In the large serving bowl add bacon, spinach, sun-dried tomatoes, parmesan and dressing, toss until well combined.
Being from California, we are graced with stellar Mexican food. Over the years I’ve taken advantage of this, and taken cooking classes, and sampled as many Taco Trucks as I could, you know, in the name of science and stuff! Actually I have this deep seated fear that when I move to Tennessee someday, I won’t have access to the same quality of Mexican food. I want to make sure I can re-create all my favorites, just in case. This is one of my favorites, something about potato with meat in a spicy broth just makes me happy. This is perfect for a cold day, it’s deeply comforting with a nice little kick.
Mexican Homestyle Soup
- 4 Roma tomatoes
- 2 serrano chiles, stems removed
- 1 poblano pepper, stem and seeds removed
- 1 white onion, sliced
- Half of a head of garlic, paper left on
- 1 pound carne asada, cut into bite sized pieces
- 1 Tablespoon oil
- 2 large potatoes, peeled and diced
- 3.5 cups beef broth
- 1 can black beans, rinsed
- 2 cups frozen sweet corn
- 3 bay leaves
- Salt and pepper
Place the tomatoes, Serrano chiles, poblano pepper, onion and garlic in a 375 degree oven. For about about 20 minutes. Remove the garlic after 15 minutes and turn the other ingredients halfway through cooking time. Let cool. Remove the blistered skin from the poblano and paper from garlic. Add all the roasted ingredients to a food processor and process until smooth.
Season the beef with salt, pepper and cumin. Preheat the oil in a large pot. Cook the beef until nicely browned. Add the potatoes and cook for 3 more minutes, stirring once. Add the broth and bay leaves. Bring to a boil.
Add the pureed mixture to the boiling beef and potatoes. Simmer for 25 minutes. Add beans, corn, cilantro to taste and cook for another 5-10 minutes. Serve with tortillas, avocado, limes and sour cream.
A major part of growing up on the ranch was food. I guess it is because we work so hard. We need to replace those calories! It was safe to say that whenever we had a big work day or a super busy time, my Mom would fire up her oven and keep everyone full, dumb and happy.
I’m pretty much the same way. Whenever I know I am going to have a crew of people out here, I start planning a menu. I recently had the crew from FarmHer come out to the ranch for their show. Needless to say, I was 30 kinds of excited.
Every time I make this casserole, it is met with rave reviews. So I am sharing it in hopes your family will enjoy it too! It’s super easy to toss together the night before and seems like more work than it actually is, perfect for a crowd!
Spring Sausage Breakfast Casserole
- 1 pound Brown Ranch pork sausage
- 1 leek, thinly sliced
- 1 pound asparagus, cut into bite sizes
- 9 eggs
- 3 cups milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ground mustard
- 7 slices sourdough bread, cut into bite sizes
- 1 cup shredded cheese (I prefer a nice melty cheese like an Asadero Or Oaxaca)
- 1 cup parmesan cheese
Liberally grease a 9×13 baking dish. Layer the sourdough bread in the dish.
In a large cast iron skillet, crumble and brown your sausage. When the sausage is no longer pink, layer it on top of the bread cubes. Use any leftover grease to caramelize your leek, then layer those on top of the sausage. Do the same thing with the shredded cheese and asparagus.
Meanwhile, add the eggs, milk, salt, pepper, and mustard in a large bowl and beat until well mixed.
Add the egg mixture to the baking dish. Top with parmesan cheese. Cover and refrigerate overnight.
The following morning, remove casserole from the refrigerator 30 minutes before baking.
Preheat your oven to 350 degrees. Bake i until a knife inserted near the center comes out clean, about 45 minutes.
This is great topped with some hot sauce, or even better, California avocado!!! Also you could add jalapenos, regular onion, or a variety of other veggies! This recipe is easily adaptable to your taste.
Growing up a rancher, delicious grilled steaks and burgers were often on the menu. After all, my life pretty much revolves around breeding, raising and caring for the meat in our food supply. Grilling was common, especially in the summer. However, I was rather sheltered from the art and science of cooking with fire. It was always my Dad’s job.
But then, as fate would have it, I started dating a vegan. Well, he didn’t like it when I cooked meat in the house because it smelled good and upset him, so I was banished to the patio grill to cook my protein. As an awesome result, I got more than proficient at grilling. I started grilling all the things, a skill that turned out to be very useful at cow camp (although, maybe not, now that I think about it, I have to cook all the time now!).
I also was able to enact my catch and release program. As an ambassador to my industries, I date a vegan or vegetarian. I expose them to my way of life, to cattle and pigs. I let them experience what these animals are really like in real life. The new perspective, combined with my cooking, rehabilitates them back to their omnivorous ways. Then I release them back into the wild where they thrive. It’s been a very successful program!
Anyway, in an opposite swing of the pendulum, I dated a Southerner and learned grilling, BBQing and smoking are three very different things and it is very important to get it right! It was kinda embarrassing to learn this in my 30’s, actually. Basically, BBQing is low heat (200-300) for 4-12 hours. Smoking is super low heat (70-180) for up to a few weeks! And grilling is high heat for just a few minutes. I also learned that exceptional BBQ sauce and seasonings do makes a huge difference, however you cook your meat.
Since I experienced The South I have a whole new appreciation for good BBQ. In fact, like all things I love, I tend to get just a whisper obsessive about for a little while. So when Stubb’s BBQ Sauce contacted me about doing a giveaway on the Beef Jar, I peed my pants a little because I’m still in my obsessive phase with BBQ. This is a legitimate reason for me to fire up my grill and eat something delicious!
Stubb’s is from Austin, Texas so it’s authentic! Stubb’s Legendary Bar-B-Q is the maker of Stubb’s. Rocky Stubblefield, grandson of the original Stubb, is their current BBQ expert. He was gracious enough to share some of his tips:
- Create over–the-top burgers by coating each patty with Stubb’s Bar-B-Q Rub, then sprinkle with a little smoked sea salt to really enhance that smoky barbecue taste. Let the patties sit for a while before cooking – you can actually see the flavor seeping into the meat! Before you throw them on the grill, make a thumbprint in the middle of the patty to get a flat, evenly cooked burger instead of a plump, rounded one that is undercooked in the middle.
- For smoking meats on a charcoal grill, use hardwood chunks, or on a gas grill, use wood chips. Soak wood chunks in water for 1 hour, or chips for 30 minutes, then drain before using. Burn two wood chunks for each hour of smoking, and 1 cup of wood chips for an hour or less of smoking. Try a variety of wood – hickory, mesquite or applewood – to experiment with flavors.
Stubb’s is available in 85 percent of grocery stores nationwide. It’s convenient because you don’t have to fly back to The South to get it! Which, I’m not saying that is something I would do but….. good sauce and spices are worth it. Stubb’s sauces, marinades and rubs are a great way to add flavor to your meats and vegetables for all cookouts, I know because I use it! It is an excellent product.
In honor of cookout season, Stubb’s is doing a giveaway here on theBeefJar.com. It will include a Stubb’s grilling spatula, Stubb’s hat and t-shirt, and coupons for free Stubb’s products!!!
All you need to do click on this link Rafflecopter Giveaway Link!