With the current Beef concerns, you’ll be thrilled to be introduced to Roseda Beef. They are careful about raising beef. The whole process from breeding to aging is done in a controlled way to ensure the highest quality beef.

• The cattle are bred to Roseda bulls or Roseda approved bulls.
• Roseda Beef is a family-owned and operated purebred Black Angus cattle farm.
• The cows are on a wholesome diet of corn, hay, soybean meal, vitamins, minerals and fresh water.
• They don’t use hormones or chemical additives and only use antibiotics when medically necessary.
• They dry age all of their beef from 14 - 21 days
• All the cattle are assigned a number and tracked from their conception. They can easily determine which cattle produces superior beef and know which animal produced a particular cut.

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I am a huge fan of mango anything - mango chutney, mango salsa, it’s all good. I also find mango goes well with pork much in the same way apples go well with it. This recipe, courtesy of the Diamond Crystal people, is delicious and you don’t need a degree in the culinary arts to make it work.

Mango Chutney Chops With Asparagus

Grand Prize Winner 2006 Diamond Crystal^® Kosher Salt Search for the Seasoned Chef Recipe Contest

This creative combination of spicy and sweet ingredients makes for a unique and tantalizing entrée great for summer grilling. Pair the Caribbean-flair chops with grilled asparagus for a flavorful meal.

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This recipe comes to us courtesy of the Diamond Crystal Salt people. The recipe won their Search for the Seasoned Chef Grand Prize in 2004! This recipe is simple and great for the amateur chef and home cook to try out in the kitchen or out back on the barbecue grill. If you’re a rib lover like me, you’ll definitely want to try this. Paging Buff…

A spicy dry rub made from ground ancho chilies creates the flavorful base for these finger-licking ribs. The honey glaze adds just the right amount of sweetness to balance the spice.

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I guess I could combine this recipe with two what I’m digging…because I sure do dig my Big Green Egg and I sure dig the alligator juniper wood smokiness. I’ll just post this recipe and in another blog entry will fawn all over post more information about my BGE and the alligator juniper. I like making pork loins on the BGE because they come out so moist and tender and smokey.

The Rub
6 tablespoons paprika
2 tablespoons salt
4 tablespoons brown sugar
2 tablespoons hershey’s cocoa
2 tablespoons chipotle
2 tablespoons black pepper
1 tablespoon cayenne pepper
1 tablespoon dry mustard
1 tablespoon garlic powder

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I just got off the phone with Ted Slanker at Slanker’s Grass Fed Meats. You can visit his web site here: http://www.texasgrassfedbeef.com/

I like this stuff an awful lot. We mostly order the ground beef, roasts, and stock & soup-making bits; frankly, grass-fed steaks are a real challenge to cook well in my view and they tend to be somewhat tough if you overcook them by even a small fraction. I love the flavor of grass-fed beef; it’s meaty, mineral-rich, and deep without being gamy in the slightest. There is a lot of variation of flavor and toughness given that the animals roam around and that they’re leaner than feedlot-raised cattle, and this is another reason why we don’t eat as many of the steaks. Still… I think we might be headed toward a full conversion to the grass-fed lifestyle.

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This recipe takes a little longer than your average wing recipe to prepare, but the results are oh - so worth it! Try these wings for your Super Bowl party or gathering with good friends.

This recipe comes to us courtesy of our friends at the Gordon Biersch Brewery.

Pilsner-Sirracha Glazed Chicken Wings - serve 6-8

Glaze (recipe follows)
3 pounds chicken wings
1 pound flour
1 tablespoon salt
1 tablespoon paprika
1 teaspoon black pepper
1 teaspoon cayenne pepper

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This is one of my favorite meals and I get to cook it only once or twice a year - once on St. Patrick’s Day [March 17th for those not in the know] and again when either the mood strikes me or I have special guests.  Well, the other day we had special guests in and not only did I make this special dinner, we actually sat at the Dining Room table!

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Spicy Beef Jerky

1.5 pounds flank steak or London broil

Marinade:

1 cup beef broth

¼ cup salt

¼ cup molasses

¾ cup brown sugar

¼ cup honey

2 tsps garlic powder

2 tsp chipotle powder

2 tsp cayenne pepper

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