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Nov 06
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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 03
0

Welcoming fall

By | Buy local, Community, Holidays, News | No Comments

Where did September go?  I was engrossed in hand-beading a Christmas stocking for our newest grandchild, who’s now 7 months old. That took about two weeks; a tradition started by my mother. I still have some of her glass beads left from the 1940’s & 50’s.

Glorious fall is turning the color wheel upside down. Part of me is mourning the close of such a short summer (I love flip flops), but autumn is still one of our favorite times of year. Tom & I will be celebrating 40 years together on October 15th, (yes, I still wear my original wedding ring on “hand”) and we’re going to the most famous place of all for fall – New England.

We’re going to be exploring up the coast of Maine, eating plenty of lobster, taking a Windjammer sail, and hoofing it around Boston proper learning our countries profound history; expanding my horizons academically, culinary, and visually. We never have had time to take trips like this, nor seen the east coast north of Charleston, so I am excited. And as a bonus we’ll be flying over New York City!

If any of you have any ideas and/or suggestions as to what not to miss, where you foodies have got to go, or the best place to watch a sunset, or “I wish I would have packed that!” please let us know. We want to do it all!

From our Angus Brands family to yours, we wish you a fall filled with delicious flavors, cozy scarfs, and beautiful colors.

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: 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.
Jun 19
0

2nd Annual First Responders BBQ – Save the date

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

In appreciate for the Spokane Police Department, Spokane County Police Department, The Valley Police Department, WSP, Spokane County Sheriff’s Department, and all the Spokane City/County/Valley Fire Districts for their heroism in the line of duty to protect our lives and property, we invite our heroes to join us for lunch!

First Responder’s Appreciation BBQ

Friday, July 14th

Drop by anytime between 10:30am – 2:00pm

Angus Meats

2810 N Hogan

Spokane, 99207

509-482-7033

Swing by for a complimentary freshly grilled cheeseburger, chips and pop.

Service dogs welcome.

*No media, please

Jun 10
0

Curry’s Culinary Corner: Steak for Dad!

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

In last month’s Culinary Corner you learned that I have a mother. Well, guess what, fans? I have a father also. And since the dawn of time dads have been asked, “What do you want for dinner on Fathers Day?” And I’m guessing the number one answer to that is, “Steak! A nice big juicy tender steak.”  Now, how do we get that juicy tender steak for Dad?

Here are some things to consider:

  • First is the grade of the meat.  Choice or Prime?  Spoil Dad and go Prime all the way!
  • Second, marbling.  Marbling is the white fat in the meat.  Fat is where the flavor is – so the more fat, the more flavor.
  • Third is the cut.  Steaks from the loin and the rib will be very tender and juicy.

So now that we have the steaks pick out, how do we cook it to perfection?

Get your grill on! Need I say more?

Heat grill to medium high. Lightly oil the grates and let them heat up.  Now it’s time to get your grind on. Season steaks on both sides with salt and pepper. Yes, salt and pepper…kosher or sea salt as well as black pepper. Fresh ground salt and pepper are a must in this case.  Finally, place steaks on grill and let cook about 3 minutes per side (for rare).

Grill temperatures vary, but in general, a 1-inch thick steak will take about 3 minutes per side for rare (140 degrees). Add about 1 minute per side per half inch of steak and another minute per side for desired doneness (rare, medium rare, medium, medium well, and well).

Happy Fathers Day, Dad!

May 09
1

A welcome addition for spring

By | Buy local, Events, Family, Holidays | No Comments

Ahhh….the lovely warmer month of May. The city is in color with the Dogwoods, Magnolias, and Lilacs blooming gloriously just in time for the Lilac Parade, and little perennial sprouts are poking through the dirt reaching toward the sun. Isn’t it nice to be outside?

May is a busy time; cleaning up the yard and flower beds from winter’s kill, planting, hosing out the garage, washing windows. Some of us have proms, graduations and marriage ceremonies. However, the real event in May for me, especially this year, is Mother’s Day.

Why is this year so special you ask?

Because our family is thrilled to welcome its newest member, 7-week old Wilhelmina. Happy First Mother’s Day to our youngest daughter, Callie. Welcome to the Club!

From our family at Angus Brands to yours,  we wish all the mother’s out there a wonderful day. And we’ll cross our fingers for sun!

Leslie Stachecki