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Angus Meats

Dec 05
0

Corporate holiday gift idea

By | Angus Meats, Buy local, Community, Events, Food Service, Holidays | No Comments

Are you still looking for ideas on what to give your clients for a holiday gift? Want to support local business and skip unnecessary shipping costs?

Just in time for the holiday season, you can buy local with Spokane’s own Angus Brands “Breakfast, Lunch and Dinner” gift basket.

Our tasty “Breakfast, Lunch and Dinner locally hand-crafted basket includes

Breakfast
Angus Meats’Apple Cranberry Sausage with a spectacular arrangement of apples, cranberries and maple syrup.

Lunch
Angus Meats’ Jalapeno Beer Brats are made with Steam Plant Brewing Company’s Whitman’s Wheat Ale, fire roasted peppers and stacked full of creamy cheddar cheese. Yum!

Dinner
Two juicy 10oz PRIME NY Steaks! Bring that high-end expensive dinner night out to your own kitchen.

We are offering these popular gift baskets at fantastic price. Please call us at (509) 482-7033 to order today.

Nov 06
0

Curry’s Culinary Corner: Turkey Time!

By | Angus Meats, Buy local, Food Service, Holidays, How to, News, Recipes, Retail | No Comments

What time do I put the turkey in the oven? How long do I cook the turkey for? These are the two age-old questions that have been asked since the first Thanksgiving dinner.

So here you go: Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh. If your turkey gets done before your guests arrive, pull it from the oven, place a large sheet of aluminum foil over the top, and then drape a large kitchen towel over the entire thing. This will help keep the heat in and the bird from drying out. If your bird seems a little dry, heat a few inches of turkey or chicken stock in a wide pan, slice the turkey, and drag the slices through the bath to get a little more moisture in there.

Another question we ponder this time of year is, “Should I brine my turkey?” Brining is a way of marinating and adding moisture to lean meat. The turkey or other meat is soaked in a mixture of salt and water for a few hours or days before cooking. Some recipes call for adding other flavoring ingredients to the brine, such as sugar, herbs, and spices, but they aren’t necessary. The simplest brining solution is to dissolve 1 cup salt per gallon cold water for 4- to 6-hour brine or 1/2 cup salt per gallon cold water for 12- to 14-hour brine (the shorter the soak, the saltier the brine needs to be to do the work).

From all of us at Angus Brands, we wish you a Happy Thanksgiving and juicy turkey!

Written by Angus Brands’ Jeff Curry

Oct 10
0

Fire and Forget

By | Angus Meats, Bold Eats, Family, How to, News, Poultry, Recipes | No Comments

Here are three simple, slow-cooker recipes that you can start in the morning and forget about until dinnertime!

Beer Legs

Ingredients:

  • Package of chicken legs, seasoned with salt and pepper
  • Diced onion
  • Bottle (or can) of your favorite beer

Directions: Add all ingredients to your slow-cooker and cook on HIGH for 4 hours or LOW for 8 hours.

Teriyaki Thighs

Ingredients:

  • Package of bone-in chicken thighs
  • ¾ cup soy sauce
  • ¾ cup water
  • ¼ cup sugar
  • 2 tsp. minced garlic
  • ¼ tsp. minced ginger

Directions:

  1. Add chicken thighs to slow cooker
  2. Whisk together remaining ingredients
  3. Pour mixture over chicken and slow cook on HIGH for 4 hours or LOW for 8 hours.

Country Style Pork Ribs

Ingredients:

  • Package of bone-in or boneless pork ribs
  • BBQ rub
  • Bottle of your favorite BBQ sauce

Directions:  Season ribs with the BBQ rub and place in crockpot.  Add BBQ sauce and cook for 4 hours on HIGH or 8 hours on LOW.

Now wasn’t that easy?  The great thing about these recipes is you can change the protein (chicken, beef, pork), but keep the seasonings the same.  Tip: the pork ribs are great with an onion or golden mushroom soup mix as seasoning.

Enjoy all the extra time you’ve saved!!

Jul 24
0

Thank you to Spokane’s First Responders

By | Angus Meats, Community, Events, Family, Grilling, Ground beef, News | No Comments

Do you ever hear sirens in the middle of the night? The louder they get towards your home; you wonder if someone is in trouble? Is there a fire somewhere? Is it close to you?

We don’t always put in perspective how, at a moment’s notice and without truly knowing the unpredictable situation they are called into, what these brave people deal with everyday risking their lives and jeopardizing the future of their own families.

On Friday, July 14th we held our 2nd Annual First Responders Appreciation BBQ. Spokane’s police, sheriffs, and firefighters dropped by for a free juicy Angus Brands’ grab-n-go burger lunch.

Our son-in-law has been serving on the Swat Team in Charlotte, North Carolina for over 14 years. Tom and I are proud to be a part of the ‘Blue Family.’ We have seen things and events that sometimes are very hard to comprehend or process. So, this is our way of thanking Spokane’s Finest.

Our First Responders are terrific. They’re just like the rest of us with a great sense of humor. It was a joy to seeing them smile, laugh, and relax for just a short time. They talked about their families, showed us fishing pictures, and expressed how much they love what they do while raising their kids in Spokane.

They really appreciated what we did for them but we can never show just how much we value them.

Angus Brands also wishes to thank those who back-up our First Responders: Dispatchers, 911 operators, and all the support staff who keep everything calm, organized, and in control.

We knew one First Responder, now we know 46. Next year we hope to meet more of you.

Leslie Stachecki

  

Jul 03
0

Curry’s Culinary Corner

By | Angus Meats, Buy local, Grilling, Holidays | No Comments

July means the kick off to summer grilling season.  For this reason, July is considered National Grilling Month. Fun fact: July is also National Bison Month! Not sure how that happened, but I guess we all should eat a little bison.

I found this cool website called The Nibble that lists all of the food holidays.  The month of July is jammed packed with every food holiday imaginable.  Did I say, “jam?” That’s the only food that doesn’t have a national holiday in July!  The funny thing is, July 21st is National Junk Food Day, so maybe jam could be considered junk food and then it would have a holiday in July.

Okay enough of this funny business.  July is National Hot Dog Month.  That makes more sense, right? But believe it or not, July 4th is National Sparerib Day (I would have guessed National Hamburger Day).  July 6th is National Fried Chicken Day.  I could say some really funny things about this day but I’ll hold off. Why? Because seven days later on July 13th it’s National Beans “n” Franks Day.  Wow, I guess that day will be a real gas (I couldn’t resist!).  Beans “n” Franks Day…who decided that needed its own holiday? Reminds me of cowboys sitting around the campfire eating beans “n” franks and letting them rip in the movie Blazing Saddles! Those were some good old days.  Last but not least, July 23rd is National Hot Dog Day.  That’s a holiday that keeps on giving….you heartburn.

So there you have it. Just a snippet of food holidays in July.  Not enough for you? Then here’s more!

Jul 03
0

Special price: Ground Chuck/Brisket Coarse 30/6oz Ball (frozen)

By | Angus Meats, Buy local, Food Service, Grilling, Ground beef | No Comments

$3.70 per pound, while supplies last

In our search for the ultimate hamburger, here at Angus Brands we start with the patty.  The best patty to start with is our ground whole chuck and whole brisket blend coarse grind.  The lean tender meat from the whole chuck gives the patty that great beefy flavor and the whole brisket, with its fat, gives the patty that rich velvety flavor.  And the coarse grind gives it that bite of a steak.  Then we bring it all together in a pre-shaped ball ready to be smashed into a beautiful rustic looking patty and cooked to your customers preferred doneness. Don’t you agree it starts with the patty?

Now let’s get to smashing!

For a free sample or take advantage of our July special,
contact us at 509-482-7033 today.

Jul 03
0

Recipe: BLT Hot Diggidity Dog

By | Angus Meats, Grilling, How to, Recipes | No Comments

Soon we will be into the long dog days of summer!  Get a head start on the dog days with a BLT Hot Dog. “BLT” hot dogs are topped with crispy bacon, fresh tomatoes and crunchy lettuce dressed with a creamy caper-pickle mayonnaise. Fat-free! Just kidding. It’s summer – relax and enjoy!

Ingredients
  • 1/2 cup mayonnaise
  • 1 tablespoon minced shallot
  • 2 teaspoons chopped capers
  • 1 tablespoon chopped dill pickle
  • 8 hot dogs, cooked
  • 8 hot dog buns, toasted
  • 8 slices of crisp, cooked applewood-smoked bacon
  • 1 cup chopped tomatoes
  • 4 cups shredded iceberg lettuce
Directions
  1. In a medium bowl, whisk the mayonnaise with the shallot, capers and pickle.
  2. Put the cooked hot dogs in the buns; top with bacon and tomatoes.
  3. Toss the lettuce in the caper pickle mayonnaise.
  4. Top the dogs with the slaw.
  5. Serve any remaining caper pickle mayonnaise on the side.
  6. Be sure to share 🙂
Jul 03
0

Recipe: Skillet Steaks with Sautéed Wild Mushrooms

By | Angus Meats, Buy local, Grilling, How to, Recipes | No Comments

 

This recipe is for the Coulotte Steak but can easily be substituted with any of the steaks above that we have on special (and even the Pork Porterhouse!).

Total Recipe Time:  25 to 30 minutes | Makes 4 servings| Recipe courtesy of Beef Checkoff
Cook’s Tip: Three cups sliced button mushrooms can be substituted for assorted wild mushrooms.Ingredients
1 to 1-1/4 pounds beef Coulotte Steaks, cut 1 inch thick
2 teaspoons olive oil
3 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)
2 cloves garlic, minced, divided
2 teaspoons chopped fresh thyme
Kosher salt and pepper

Directions
  1. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 clove minced garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove; keep warm.
  2. Combine thyme and remaining garlic; press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 8 to 11 minutes for medium rare to medium doneness, turning occasionally. Remove to platter.
  3. Carve steaks into slices. Season with salt and pepper, as desired. Top with mushrooms.
Jul 03
0

Tips for using the grill

By | Angus Meats, Grilling, Ground beef, How to | No Comments
Tips for the grill
  • Before you get started, dust your grill grates with oil or cooking spray to keep food from sticking. Be sure to let the grates come to temperature before you begin cooking.
  • Bring ingredients to room temperature before you cook; they will then cook more evenly and quickly.
  • Remember the 4-by-4 rule to determine how hot your grill is: If you can keep your palm 4 inches over the coals for 4 seconds, it’s at medium heat.
  • For even browning of meat and poultry, pat the surface with a paper towel to remove moisture before grilling.
  • If your steaks curl on the grill, score the outer layer of fat at 1-inch intervals.
  • Refrain from pressing hamburger patties on the grill with a spatula or piercing meat with a fork; you’ll lose the juices. Use a spatula or tongs.
  • If you prefer skinless chicken, be sure to marinate the meat first; then baste frequently with leftover marinade during grilling.
  • Use fresh lemon juice in your marinades. It tenderizes meat, blends well with many flavors (from soy sauce and ginger to BBQ sauce), and accents other tastes.
  • Let meat rest at least 5 (if not 10) minutes before slicing them. The meat will absorb and redistribute the juices.