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Grilling

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.

Tips for using the grill

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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.

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

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!

Temporary Price Reduction on our fresh patties

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Get that grill fired up for the season with our deliciously juicy fresh patties – on sale now at your local Yokes and Rosauers stores.  As the days get longer and the weather warms up, grilling is the perfect way to put the fun back into your customers’ meals. You can’t do any better than local and fresh beef from Angus Meats.

Contact us at 509-482-7033 to order.

Food show fun – get yourself a sample!

By | Angus Meats, Buy local, Events, Food Service, Grilling, Ground beef, Lamb, News, Pub Patty, Retail, Savory Choices | No Comments

Earlier this month Angus Brands was at the Spokane Convention Center displaying a variety of products. If you were there, we hope you had an opportunity to swing by our booth for a taste! Some of the items we had at the show:

  • Assorted fresh cut steaks and chop, cut from highest quality beef, pork and lamb.  Did you know Angus Brands specializes in custom cut poultry and wild game?
  • Angus Brands’ signature Apple Cranberry Sausage.  Nothing says breakfast like real maple syrup joined with Washington State fire roasted Fuji apples and tart Craisins… wake up and smell the sausage!
  • Waddell’s Scottish Ale Sausage. This is a sausage where you won’t know whether to drink it or eat!  Waddell’s North is a local restaurant and brewery that asked us to make them a signature Scottish Ale Sausage.  The sausage link turned out so good that we want the world to try it. Because we’re that nice. 🙂
  • One of our newest smashburger creations:   Big Thyme Burger, infused with fresh thyme and roasted garlic.  We had them standing in line to try the big flavors in this burger.
  • Rounding off the burger table was another of our new creations, the Sante Fe Burger.  This bold statement combines ground beef with our fresh ground chorizo. One bite will take you south of the border with cilantro, white onion and high temperature pepper jack cheese.  Ole’!

With hot samples right off the grill, we had a blast showing off our locally handcrafted products.

Give us a call if you want to try a sample 509-482-7033

Caramelized onion recipe

By | Angus Meats, Bold Burger, Buy local, Grilling, How to, Pub Patty, Recipes | No Comments

A great topper to any dish, here’s a great recipe for caramelized onions:

Caramelized Onion
2 tablespoons olive oil
2 large yellow onions sliced
3 tablespoons brown sugar
2-3 tablespoons balsamic vinegar
Salt and black pepper to taste

Heat oil in fry pan, add sliced onions and cook very slowly over low heat for 15 to 20 minutes. Stir occasionally. When onions are softened and tinged golden brown, deglaze with balsamic vinegar, and add brown sugar- this will start the caramelization process. Continue to cook over low heat for another 5 to 10 minutes, stirring occasionally until sticky and caramelized. Add salt and pepper to taste.

Oktoberfest Special – preorder before October 1st!

By | Angus Meats, Buy local, Food Service, Grilling, Holidays, News, Retail | No Comments

Pre-order our complete line of sausages and receive a .25 per pound discount if booked before October 1st.  To order, contact us at 509-482-7033.

Whether it’s Oktoberfest or simply part of a scrumptious fall meal, Angus Meats’ sausages are created from long-standing family recipes.

With creative innovation as our focus, we are sure you’ll love the variety of flavors in our sausages:

Nuernburg:
With its German-inspired blend of yellow & red mustard seeds and other fresh spices, it’s sure to be an Oktoberfest hit. Traditionally served with horseradish and sauerkraut or potato salad, (and of course a frothy beer), Angus Meats’ Nuernburg Sausage will bring the world’s largest party to your table.

Milano:
An amazing mix of fresh roasted garlic, onions, fennel, rosemary, and chili peppers. Did we mention it’s outstanding with tomatoes?

Chorizo:
Who can resist chorizo? A spicy blend for any palate, our chorizo sausage contains chiles, black pepper, and garlic to create the perfect mouthwatering combination.

Luigi’s Hot Italian:
Picture perfect blend of garlic, onion, sherry & peppers. Serve with your favorite veggies, pasta or pizza. Bon appetite!

Apple Cran:
A natural complement to fall, our spectacular arrangement of apples, cranberries, and maple syrup makes an ideal choice for breakfast, lunch or dinner!

Special blend:
We’ve added a great breakfast mix of seasonings to this sausage including celery, peppers, onions and turmeric.

Cheddar Pepper Beer Brat:
Handcrafted with our Nuernburg Bratwurst and infused with Steam Plant Brewing Company’s Whitman’s Wheat Ale, fire roasted bell peppers, and creamy cheddar cheese, this brat is here to please.

Blue Cheese Beer Brat:
Old-world Nuernburg Bratwurst is infused with Steam Plant Brewing Company’s light, sweet and spicy Jalapeno Pepper Ale and savory blue cheese crumbles. Yum.

And of course for all our sausages there are no added preservatives, no BHT, and no BHA.

Curry’s Culinary Corner: Keep your grilling light

By | Buy local, Grilling, Ground beef, How to, News | No Comments

During the summer grilling season fresh vegetables and numerous cuts of fresh proteins await the backyard chef.  To limit the amount of time in the hot kitchen cooking up those starchy side dishes – open up a bag of your favorite blend of fresh greens instead.  Baby field greens, baby spinach, romaine, and even good old iceberg lettuce can be mixed into a salad blend fit for any backyard barbecue feast.  Your salad blend becomes your bed of nutrition and a light and refreshing side. Pile grilled vegetables and your grilled protein on top of the greens and serve it up with your favorite condiments and dressing for a lighter grilling affair your family will love.

Written by Angus Brands’ Jeff Curry

Time to tailgate!

By | Angus Meats, Buy local, Grilling, Ground beef, News, Party food, Retail | No Comments
Hard to believe that football season is just around the corner. Tailgating is a tradition packed with fun, food, and great memories. So why not do it right with Angus Meats’ quality fresh beef patties made right here in Spokane? Our juicy ground beef is not only a 44 year old proven formula, it’s hand-crafted, affordable, and ready to grill! Your game day just got a bit tastier. You’re welcome.
  • 1/4 lb 85/15 all-natural beef patties
  • 1/4 lb 80/20 all-natural beef patties
  • 5.33 oz supreme quality ground chuck patties

Ask your grocer about Angus Meats beef patties