Grilling Season is Around the Corner
We think it’s ALWAYS grilling season but for those of you not interested in cooking in your mittens, check out this article on tips for prepping your grill for another wonderful season. Get ready – Angus Brands has so many delicious items in store for your grill this year!
Angus Brands is honored to donate these exceptional, high-quality Gift Baskets to the Pumpkin ball. They are loaded with all sorts of goodies!
A value of $302, the first basket contains one box each of our delicious Bold Burgers flavors: Bold N Blue Burger, Smokehouse Hickory Burgers, Buckaroo Burgers, and Fajita Burgers, as well as our juicy Ground Chuck Patties.
A value of $425, the second basket contains two each of our high-quality Angus Meats mouthwatering steaks: Prime Rib-Eyes 12oz, Prime Cowboys 22oz, and Sterling New Yorks 12oz.
Both baskets contain all sorts of fun to pump up your fall season: pumpkin colored cloth napkins, holiday platter, ceramic pumpkin decor, pumpkin baking mixes, soups, hot cocoa with mugs, festive towels, pumpkin scented candle, candy, fall decorations, as well as utensils, kitchen timer, apron, and salt & pepper shakers,
We can’t wait to see who will get to enjoy the baskets!
Thank You for supporting Sacred Heart Children’s Hospital, Vanessa Behan Crisis Nursery, and Angus Brands.
Bring on the fall season with a tasty recipe for pork chops. You won’t be disappointed!
Ingredients:
Directions:
Source and image credit: MidwestLiving
October brings bright fall colors and trick-or-treating, but the autumn month also celebrates an important U.S. commodity – pork.
National Pork Month began as a way to promote the product when the animals came to market. Today, the month also focuses on the nation’s hardworking pig farmers and the continued environmental efforts they make. A study conducted by clean energy development company, the Camco Group, shows U.S. pig farmers have nearly doubled production during the past 50 years, while cutting water usage by 41 percent and reducing their carbon footprint by 35 percent.
Source: Illinois Farm Bureau
Bratwurst is a funny little word, isn’t it? “Wurst” means sausage and “brat” derives from “brato,” the Old High German word for hacked meat. Bratwurst in the United States is usually served on a hot dog bun or with a hard roll and topped with assorted condiments typically used on hot dogs, such as mustard, onions, relish and sauerkraut. Bratwurst should be boiled before grilling to ensure that they are thoroughly cooked and picking up bratwurst fresh from your local butcher will make them a healthier alternative to hot dogs as they will not contain nitrates. However, smoked bratwurst (“krainerwurst”) will contain nitrates due to the smoking process.
‘Tis the season to dust off your crockpot and get cooking! Here are some crockpot cooking tips so you can cook the juiciest meals on the block.
General Cooking Tips
Specific Crock Pot Cooking Tips
Enjoy!
Written by Tom Stachecki
Some say the grilling season is just about over. When summer ends, the BBQ is retired until spring. But there are those (like myself) that feel there is no “end season to grilling.” Why miss out on perfectly grilled juicy burgers, steaks and just about anything else that brings forth that summer flavor all year round? Us die-hards just decide what we will be grilling next.
I’m already getting in the mood to sharpen up on my bratwurst grilling techniques again for Oktoberfest. Preparation is everything. I remember what I did last year, but the question is — what will I do different this year? There are so many fun options to try. I do like simmering our brats in St. Pauli Girl for starters, and then finishing them on the grill for the perfect brown grill marks. Just as the natural casings we use start to crack open and the juices begin to ooze, throw them on a perfectly toasted hoagie bun smothered with sautéed sweet onions. I do play around with mustards for some additional excitement. I also see in my future roasted garlic sausage for Seahawk Sunday football.
Until then, I say — “grill away.”
Your customers may be tired of the customary ham. Start a new spring tradition and stand out with this elegant roasted leg of lamb. There’s very little prep work required, but when it comes to lamb, patience is a virtue, but it’s worth it.
Here’s a nice lamb roast marinade:
6 lb boneless or bone-in leg of lamb roast
1 1/2 c orange juice
1/4 c lemon juice
1 c white wine
6 cloves garlic, minced
2 T stone-ground mustard
2 t fresh lemon thyme
4 T fresh rosemary, chopped
1/2 t fresh pepper, ground
4 T olive oil
Place lamb and marinade into a plastic bag. Squeeze as much air from the bag as possible and seal. Marinate for several hours, or overnight, in the refrigerator. At least 30 min prior to roasting bring to room temperature with the roast inside the bag.
Preheat oven to 350°. Remove roast from bag. Pour marinade into roasting pan. On the stovetop, heat olive oil over medium high heat in a large non-stick skillet. Brown the roast on all sides to seal in the juices. Place browned roast into the roasting pan, fat side up (use a rack if you wish). Cook approximately 1 hour and 45 min, basting every 20-30 min, until center of roast reaches your preferred level of doneness. Use a meat thermometer to check the temperature (130° rare, 135° medium rare, 140° medium). Do not overcook.
When the desired temperature is reached, remove the roast and let it rest 15-20 min. Reserve remaining pan juices for serving. Remove any butcher’s string before carving.
Enjoy!
Spring lamb is an Easter and a Passover dinner-table tradition. Yet this is also the trickiest time of the year to buy it because supply is limited—the bulk of the new season isn’t available till May or June—and what is in stores will have been fed mainly grain, rather than grass, which makes for fattier meat. Most of what you will see is four-to-six-month-old Colorado lamb, and even that isn’t plentiful, so stores fall back on tougher, gamier ten-to-eleven-month-old lamb to make up the numbers. How do you tell the difference? Look for a smaller leg, which means the lamb is younger. Or seek out lamb from Australia or local small boutique farmers: They’re grass-fed, generally less mature, and more tender.
Colorado Characteristics: The most common American lamb is fed on grass prior to being plumped up on grain in feed lots for a few months. This produces a larger animal than a pure grass-fed lamb—up to 85 pounds—with well-marbled pinkish-red meat and a large eye nugget on the rib. The flavor is rich and mellow, but the meat can be fatty. Don’t pay much attention to the USDA-prime label: Only grain-fed lambs are fat enough to qualify, and lamb raised outside the U.S. is grass-fed.
Australian Characteristics: The next most plentiful lamb, after Colorado; 70 percent of it is shipped fresh. The animals are free of all growth hormones and 99 percent grass-fed (occasionally, a small amount of grain is used). The ten-month-old lambs weigh, on average, 40 to 50 pounds; the flesh is lean and pale pink, with a sweet mild flavor. The Australian lamb currently available has been raised under prime summer conditions, so it’s a good time to buy.
New Zealand Characteristics: After Australia, New Zealand is the next big producer, although not as much of its lamb seems to end up on these shores—and 90 percent of what does get here is frozen. This all-natural pasture-raised lamb is small, with a carcass weight of between 33 and 40 pounds at four months. The meat is lean, pale in color, with a stronger flavor than Australian lamb.
Angus Brands proudly offers domestic and imported (New Zealand, Australia) 100% natural lamb. Raised in limited quantities, our lamb selections include frozen and fresh custom cut racks, cutlets, chops, stew meat, sirloins, and tenderloins.
