How to Use Pit Boss Pellet Grill?

what is pit boss pellet grill

Pit Boss grills are manufactured by the same company that makes Oklahoma Joe’s famous smokers, so you’re getting a real smoker here. The Pit Boss has some interesting features though. It can use any type of hardwood pellet including hickory, oak, maple and cherry wood pellets.

Who Makes Cabela’s Pellet Grills?
How to Use Pit Boss Pellet Grill?

how to use pit boss pellet grill

In this article we will outline how to use a Pit Boss Pellet Grill so you can impress your friends and family at cookouts or just throw a pizza party in your backyard.

Before using the grill

• Make sure to read all instructions fully before using the grill for the first time

• Preheat grill for 10 – 15 minutes until hot enough to vaporize liquid drops of water

• Let the grill cool completely once you are done using it

• It’s best to clean your grill after use, but if you’re in a hurry, run warm water over it while the fire is still hot

Grilling with Pellet Grill

There are three popular types of wood pellets used by Pit Boss Grills. These are hickory, apple, and maple. All of these are ideal for grilling meat since they bring out flavors without affecting the taste of beef or poultry that much (although some people prefer mesquite wood pellet specifically for grilling).

To determine what type of pellet works best for you, buy a small quantity first before buying more to try with your family and friends  .

When it comes to grilling, the general rule is that the thicker the meat, the lower you will set your temperature. This allows for more even cooking and prevents burning or scorching since you won’t be pushing up the temperature as much.

On average, if your grill can reach 450 degrees Fahrenheit you should cook thin meats at 350 – 400 degrees Fahrenheit while thick cuts should be cooked at 375 – 425 degrees Fahrenheit. Every grill cooks differently, so go by internal temperature rather than time unless you are experienced with pellet grill cooking times.

Here’s a tip: The best way to tell whether your meat is done without cutting into it is through touch! If you can do this then use tongs to pick up one end of your meat and let it dangle until you can tell whether your meat is ready for pulling or serving.

You may already know which temperature settings to use, but how do you place meats on the grill? First, make sure you clean your grate before starting so there’s no debris on the surface. This will help foods release smoothly once they’re placed on top of the grates.

Place thinner cuts closer to where heat comes out while thicker ones should go around the perimeter since the heat coming from this section of your grill won’t be as intense. Lastly, always remember that if your food starts sticking then it means that either the temperature is set too high or your food isn’t properly oiled yet!

How to Fix Pit Boss Pellet Grill

This is my first pellet grill. I waited for years before buying this one. At the store, the store clerk said it will take 5 min to get ready after you turn on the switch, BUT IT TAKES ME MUCH LONGER. It takes about 10 min of messing around with it before I can get something cooking like smoking or grilling. Why does it take so long?

Possible reasons:

1) The pellets in your hopper are not dry/fully dried

2) You have a cheap smoker

3) The temperature sensor in pit boss pellet grill is faulty

4) Your outlet didn’t provide enough power

5) It’s going to be warmer outside today! 6) You just activated the smoke setting instead of the cooking setting

How to fix the problems:

1) Make sure your pellets are dry by doing a burn test.

2) If you don’t have one yet, just get yourself a cheap $100-$200 pellet smoker for now or use an old oven.

3) You can buy a new temperature sensor online (should be at least $20).

4) Try using another outlet (Maybe even try plugging it into an extension cord?).

5) Clean up outside before starting!

6) Don’t forget to choose the right settings every time you start!

My pit boss pellet grill has been working well except for this problem of slow response when I turn on the switch. It takes about 10 min of messing around with it before I can get something cooking. I have been looking for grill repair shop near my area, but no luck.

So I decided to buy a temperature sensor online and replace it myself! It was very easy to install the temperature sensor. The only problem is that now it takes about 5 min of messing around with it before you can get something cooking. Why did this happen?

Possible reasons:

1) You accidentally damaged the new temperature sensor during installation

2) Your outlet doesn’t provide enough power

3) The power cord isn’t plugged into your wall tightly

4) You just activated smoke setting instead of cooking setting

How to fix the problems:

1) Don’t damage the new one!!

2) Try using another outlet (Maybe even try plugging it into an extension cord?)

3) Try plugging it in tighter

4) Don’t forget to choose the right settings every time you start!

My pit boss pellet grill has been working well except that it takes 5 min of messing around with it before I can get something cooking. I have been looking for grill repair shop near my area, but no luck.

So I decided to buy a new power cord online and replace it myself! It was very easy to install the power cord. The only problem is that now it takes about 10 min of messing around with it before you can get something cooking. Why did this happen?

Possible reasons:

1) You accidentally damaged the new power cord during installation

2) Your outlet doesn’t provide enough power

3) The power cord isn’t plugged into your wall tightly

4) You just activated smoke setting instead of cooking setting

How to fix the problems:

1) Try plugging it in tighter

2) Try using another outlet (Maybe even try plugging it into an extension cord?)

3) Try plugging it in tighter

4) Don’t forget to choose the right settings every time you start!

My pit boss pellet grill has been working well except that it takes 10 min of messing around with it before I can get something cooking. I have been looking for grill repair shop near my area, but no luck.

So I decided to buy a new power cord online and replace it myself! It was very easy to install the power cord. The only problem is that now it takes about 5 min of messing around with it before you can get something cooking. Why did this happen?

Possible reasons:

1) You accidentally damaged the new power cord during installation

2) Your outlet doesn’t provide enough power

3) The power cord isn’t plugged into your wall tightly

4) You just activated smoke setting instead of cooking setting

How to fix the problems:

1) Try plugging it in tighter

2) Try using another outlet (Maybe even try plugging it into an extension cord?)

3) Try plugging it in tighter

4) Don’t forget to choose the right settings every time you start!

Conclusion

As you can see using a Pit Boss Grill is very simple and straightforward. We hope you enjoyed this article and be sure to click on the links below for more awesome articles on grilling, pellet grills, and meats!

Who Makes Cabela’s Pellet Grills?

Who Makes Cabela’s Pellet Grills?

Who makes cabela’s pellet grills

Who Makes Cabela’s Pellet Grills?

Pellet grills are very popular because they cook by burning small compressed sawdust pellets.

Cabela’s has become one of the largest retailers of outdoor supplies in the United States, and it prides itself on the variety of merchandise that it offers to consumers. Most people know that Cabela’s sells hunting gear, including firearms and ammunition, but they also sell a wide range of other outdoor equipment. One of these is a line of pellet grills, manufactured by Traeger Grills.

What are Pellet Grills

Pellet Grills – An Overview When I first saw this new device, I was very impressed with its design, which did not take up much space on my garage floor and had a small footprint. It looked something like a stainless steel barrel cut across the center.

I was surprised to see that it had a built-in digital control panel which allowed me to set the cooking temperature at anywhere between 180 and 500 degrees Fahrenheit with ease. It didn’t take long before I had loaded up my first hopper full of wood pellets, pushed the start button, and put four racks of spare ribs on the pellet grill…

How to choose the best pellet grill

When looking for your first pellet grill or replacing an old one these are some of the features you want to consider:

1. Capacity

One thing that is often overlooked when purchasing pellet gr is size, but this isn’t just about how much meat you can fit on the grill. It’s also about how many people it will feed. Durability – You want your pellet grill to last.

They will come in contact with some harsh weather conditions and may very well be left out in all kinds of elements, so consider how long you want yours to last before making any purchase decisions.

2. Temperature Range

The ability to give you a wide range of temperature options for smoking or grilling is another essential feature on Pellet Grills.

There are more expensive models that go up to 700 degrees Fahrenheit, which gives you plenty of temperature choice on even the coldest winter days! 5-Year Warranty (Manufacturer’s) – The last thing you want is to hear that your new pellet grill has stopped working after just a few uses. Choose one that comes with a manufacturer’s 5-year warranty and they will repair or replace it .

3. Add-Ons

Most models come with standard features such as a stainless steel cooking grate, front shelf/rack, and porcelain coated grilling grates. However, there are many upgraded models which give you the opportunity to add on extra accessories such as side shelves or even an internal light for grilling in dark conditions.

Most people can’t imagine life without having wood chips at their disposal because of the wide variety of food flavors that can be extracted from ancient ingredient. So if you are interested in buying a wood pellet grill, you should know all the models available currently.

Advantages of Wood Pellets

The number one advantage of using wood pellets is that they are made from compressed sawdust from renewable sources like eucalyptus trees or other manufacturing waste. This also means that wood pellets burn much cleaner than traditional charcoal and give off very little ash (it is recommended to buy extra bags to use as an ash catcher though).

They are also much easier to store because you can simply put them into an airtight bag inside your store room or garage, whereas chunks of firewood take up too much space and might even rot if wet or infested with insects! Another great advantage of using these pellet grills is that they allow you to use much cheaper cuts of meat such as turkey thighs and pork shoulders for slow roasting, whereas traditional barbecues often require more tender cuts such as steaks or chops.

HOW LONG DOES GROUND BEEF LAST IN THE FRIDGE?

Beef dice, ground beef is a dinnertime essential in lots of homes. It’s functional, inexpensive as well as does not need a strong dish ahead out the opposite side of supper, making it a superb financial investment in weeknight food preparation.

HOW LONG DOES GROUND BEEF LAST IN THE FRIDGE?

Stockpiling on a number of packages at once prevails method for numerous family members, maintaining a little in the refrigerator for upcoming dishes and afterwards keeping the remainder in the fridge freezer. While grocery store dice normally has a “ideal prior to” day noted on the product packaging, butcher’s dice does not, that makes it tougher to identify whether it is actually risk-free to take in.

In case you do not obtain around to preparing it as intended, just how do you understand if what’s within the refrigerator is still great to go? If anyone’ve prepared also much dice one evening as well as have leftovers to get days, simply exactly how lengthy is also lengthy?

In case your meat has actually gone poor, check out on to discover out just how lengthy dice lasts in the refrigerator and also just how you can inform.

The length of time can dice remain in the refrigerator?

The shelf-life varies in between prepared and also raw dice, however the fact is that prepared does not last a lot longer than fresh. Depending on to the USDA, prepared ground beef ought to be cooled and also eaten within 3 times, while fresh ground beef will just final 1-2 days in the refrigerator.

Head meat person Clint coming from Peter Augustus, a designed butcher situated in Brisbane, claims beef dice is made internal fresh daily.

If anyone’re unsure if you’re mosting likely to prepare it instantly, position it in the fridge freezer instantly, where that it may last for 3-4 several months.

“We can additionally vacuum pack meat for anyone, which lasts substantially much longer in the refrigerator than routine product packaging” claims Clint.

Why has my dice altered colour?
The brilliant red colour anyone see on the surface area of ground beef happens from oxygen engaging with pigments for the meat. The inside of the dice can in some cases transform a greyish brownish colour if certainly there is an absence of oxygen passing through the surface area

If dice has actually ruined, exactly how to inform
Along with the colour modification on the outside from greyish-brown, anyone can conveniently examine whether meat is clean by:

Scenting it— Fresh meat will usually produce a moderate iron like scent, however if it is off it will certainly scent negative. As the claiming goes, if anyone’re in question, toss it out.
Touching it-– The appearance of fresh dice need to really feel trendy, smooth as well as somewhat damp to touch. It can really feel sticky or slimed if it is actually off.
Whatever you do, never ever consume meat in which is ruined. The tiniest preference might lead to a food birthed ailment, so it is actually far better to be secure than sorry.

Exactly how to appropriately save dice
Tape-record the day

It’s vital to keep an eye on for how long food has actually been saved in your refrigerator as well as fridge freezer. When you bring something house so that you understand just how long you have to utilize it, a simple means to do this is by creating down the day. Not just will this aid avoid any type of food birthed health problems, it’s likewise useful so you can in fact remember what’s in the fridge freezer!

Saving raw dice

Raw dice must be effectively covered or saved in a container to make sure that it does not leakage as well as infect various other foods in the refrigerator. Raw dice need to be bundle air-tight or parted out right into zip lock bags as well as piled level if you’re freezing it.

Saving prepared dice

Prepared dice can be kept in air-tight compartments where it can easily last for as much as 3 days in the refrigerator or 3-4 months in the fridge freezer– however it ought to be totally cooled and also drained pipes of fat prior to you place it in either.

Vacuum-packing, or else vacuum-sealing, can expand the life of dice meat in the refrigerator for an extra 7-9 days. Anyone can ask your butcher to vacuum-pack it right into sections (if they provide this solution) or, if you usually purchase wholesale, think about buying a vacuum-sealing maker.

Preparing dice

Thaw it in the refrigerator for best outcomes and also prepare it as well as consume within a couple of days when anyone take beef dice out of the fridge freezer.

Constantly chef ground beef to a minimum of 160 ° F/ 70 ° C. This is the best temperature level to prevent microorganisms as well as food birthed ailments.

George Foreman 4-serving Removable Plate grill and Panini Press GRP 1060b Review

George Foreman 4-serving Removable Plate grill and Panini Press

This George Foreman GRP1060B is the perfect kitchen appliance for anyone looking to make fast food for the hungry guests at a dinner party. Besides working fast, it comprises high-quality materials that will make sure your unit outlasts other models on the market. As such, this unit is a great investment for any kitchen.

See more: Top 10 Best Panini Presses and Cast Iron Panini Press of 2020

Review of George Foreman 4-serving Removable Plate grill and Panini Press

  • The material of the unit

George Foreman GRP1060B has cooking surfaces that comprise stainless-steel as the material. Since steel heats up faster, this unit usually heats 35% faster. And this can only mean that your foods will be ready in a short time.

This unit boasts of improved heating elements that make it save time when cooking. As a result of the state-of-the-art heating elements, this unit consumes less electric energy since it cuts down on the cooking time. As such, you will have less time to cook and more time to eat!

  • The design of the unit

The cooking surfaces have a non-stick coating design to make sure that you release foods with ease. Also, this design works to make cleaning the cooking surfaces easier. With a single wipe, your cooking surfaces will be ready to take on new foods for your hungry guests or family members.

With the non-stick cooking surfaces at play, you will also use less oil and butter when making sandwiches or cooking foods. As such, this unit promotes healthy cooking. The design also includes removable plates that make sure you can clean your unit using a dishwasher.

The cooking surfaces are also sloped, thanks to the patented sloping design. And this sloping design is put in place for a reason. In case you pour much oil when cooking meats, this unit will easily remove up to 42% of the excess oil. And when the sloping design combines with the non-stick coating, you can be sure to have meals that don’t have much oil.

  • The cooking capacity

This is an indoor grill that is ideal for only 4 serving at a time. But this is still impressive as it can serve the needs of couples and small-sized families. If you’re intending to go out for a picnic, you might find George Foreman GRP1060B quite handy when it comes to preparing meals for 4 people. This unit, therefore, has what it takes to feed 4 people without much struggle. And this makes it a must-have for a kitchen of any size.

  • Cooking versatility

If there is one thing you can count on if you opt for George Foreman GRP1060B, is that it can prepare multiple foods. Such foods include meat, burgers, and chicken. You can also grill some veggies with this kitchen appliance.

As such, this unit provides excellent cooking versatility. You can diversify your meals without problems just by investing in a kitchen appliance like George Foreman GRP1060B.

  • Power rating

This unit has a whopping 1150 watts if you check its power rating. With this power, you can expect to have your meals ready in a short time. Besides, this power rating supplies enough energy to the heating elements, and this makes the unit heat up 35% faster. However, you can incur a significant power consumption if you operate this unit for many hours.

But this is unlikely to happen since your meals will be ready in minutes, probably 10 minutes. George Foreman GRP1060B, therefore, cooks with much power to give you hot and tasty meals when you are hungry.

  • Ease of use

The design of this unit makes it very easy to use. When placing a burger or chicken on this appliance, you simply open the lid and close it, thanks to the adjustable hinge. Of course, this is after turning the unit on. And there is temperature-ready light that indicates when you are supposed to load food on the unit for a thorough cooking experience!

  • Warranty information

Most George Foreman products come with a warranty that aims to protect your unit from any defects due to the manufacturer’s error. And George Foreman GRP1060B is not exempted from warranty protection. This unit, therefore, comes backed by a 1-year limited warranty. If you receive a unit with some defects, you will receive another new unit.

Pros.

  • The material is high-quality and durable.
  • It is dishwasher-safe.
  • The non-stick coating makes food release easy.
  • It has a drip tray to keep countertops clean.
  • The fat-removing design makes it healthy.
  • It offers cooking versatility.
  • It serves 4 people.

Cons.

  • The warranty period is limited.
  • It might be unsuitable for outdoor cooking.
  • Some customers say operating the unit is challenging.

Conclusion

If you’re looking for a unit to serve up to 4 people, then George Foreman GRP1060B could be the unit you’re seeking. It has all the features you might need to make tasty and mouthwatering burgers and chicken. And this makes it an ideal investment for anyone who wants to prepare food fast for hungry guests. You can, therefore, invest in this unit and meet your kitchen cooking needs. 

CowHouse Creek Grass-Fed Beef

Keith and Cindy Rogers and their four children own and operate CowHouse Creek Meat Company in Hamilton, Texas. The operation is located on Hidden Oaks Ranch and gets its name from the creek that rushes through the property. The Rogers live on 350 acres and have owned and operated the ranch for 9 years! They have another 1500 acres that belongs solely to their grass-fed cattle. But that was not always the case.

Why Grass-fed?

Two years ago The Rogers made the decision to begin raising their cows on grass alone after learning that cows stomachs were made to ONLY digest grass. When a cow’s diet consists of grass alone they will produce the healthiest and tastiest meat, the way it was intended. Grass fed meat has slightly less fat and significantly more Omega 3’s and CLA (read more about CLA here)  then grain fed meat.  The Rogers also saw that their was a huge market for grass-fed beef and were excited to diversify their operation with the opportunity for their kids to learn another side of cattle raising.

Raising Grass-Fed Meat

The Rogers have chosen to raise Hereford breed of cattle because of their marbling, superior tenderness and flavor in the meat they produce. The challenge with grass-fed cattle is that it takes an extended amount of time before they can be processed compared to grain-fed. When relying on a natural source of nutrition, time and patience is required. Grass-fed cows take about 2 years as oppose to 18 months for grain-fed.

“The production method we use in raising CowHouse Creek beef is designed to work with nature. It is a slow process that requires months and months of the cattle just being cattle on the ranch. But what you get in the end is a healthy, tasty product. We harvest the beef when it is in peak conditions, and wait until it is ready, no matter how long it takes.” – Cindy Roger from BeefsteakVeg

Most of the herd are females with a few bulls that are castrated. The steers are never bought and are completely grass-fed as well. Hereford mothers are known to stay with the calves until completely weaned allowing them to get the full amount of nutrition so that grain will never be supplemented. The cows graze on a variety of native grasses that include; sideoats grama, little bluestem, indian grass, vetch, and clovers. Sometimes In the winter the Rogers plant fields of oats if the grasses are not as plentiful as needed. The grass is always free of fertilizer and the cows are never given hormones or antibiotics. It is necessary to move the cows to different pastures often in a process called rotational grazing. This is so they do not over-graze an area of grass to the point where it will not continue to grow.

“We were there when the calves were born, when they were weaned and all throughout their life. One of us sees them every single day. We can tell you what day they were born and weaned from their mother. And we can even tell you about some of their personalities.” -Cindy

At the Processor

The Rogers use a USDA inspected processor and never add preservatives or additives to the meat. CowHouse Creek Meat also undergoes a dry aging process that transforms average grass-fed beef into a succulent experience.  Dry aging is a very controlled closely observed art. The process involves leaving the meat hanging for 7-21 days in a refrigerated area where the temperature must be kept between a precise 34 and 36 degrees. A continual flow of air is maintained to control humidity as well as strict hygienic standards and the implementation of a bacteria killing light source. While hanging, the juices are extracted on the inside and are more evenly distributed throughout the meat. Eventually the meat will form a crust-like texture on the outside. The crusty layer is then cut off producing the most tender and flavorful cut of beef. Dry aged meat is rare and usually expensive because of the time it takes and the even amount of fat content that must be present in the meat. This is more likely when cattle are raised in stress free, natural environments. CowHouse Creek Meat has an 85/15 fat percentage making it lean but still bursting  with flavor. No doubt you will be able to taste the difference.

“How do you know if the meat is grain-fed or grass-fed? You can tell by the color of the fat. Yellow fat indicates grass-fed and white fat indicates grain fed.”-Cindy

A Team Effort

Cindy Rogers grew up on a ranch and started showing cattle when she was 9 years old. She met her husband, Keith, at Texas A&M while both majoring in Animal Science. Their oldest, Shelby, is a senior at Oklahoma State and studying Animal Science and Ag Communications. Koby, the second child, is a sophomore in culinary school at OSU.  Along with Keith and Cindy, the two youngest Harley, a senior in high school, and Brody, a sophomore in high school, are very active in running the farm. The kids create invoices, pack orders, weigh the meat and check on the steers daily. Brody even decides how the cows should be processed and takes them to the processor. On top of working on the family farm, Harley and Brody are both part of FFA. Harley raises and shows cows and has placed in a number of shows as well as sold some for top dollar. Brody is part of the meat judging team and can tell you where every cut of meat comes from on a cow. When asked what to look for when judging, his answer was, “You want quality and cut-ability. Quality referring to marbling and cut-ability referring to not too much fat”.

The Roger Family has a passion for raising cattle and know how to do it RIGHT. I am amazed that their farm and meat operation is solely family run. They sell an average of 15 cows a year but they are well on their way to doubling that. We are proud to sell Cowhouse Creek grass-fed beef. Thanks to the Rogers for raising happy cows that produce quality beef!

Cacao Roasted Grass-fed Bison + Watermelon Gazpacho

Lately I have been absolutely GIDDY over all the local melons in my CSA share. Have you ever heard of a Korean melon?? Me neither until it appeared in my share last week. I love all the surprises that come with being a part of a CSA. I have learned so much about fruit and veggie varieties that I never knew existed. On top of that it forces me to eat seasonally and locally.

Cacao Roasted Grass-fed Bison + Watermelon Gazpacho

Seasonal eating means eating the most nutrient dense and flavor-full foods available. Just compare a dark red, vine-ripened tomato still warm from the summer sun with a winter hothouse tomato that’s barely red, somewhat mealy, and lacking in taste complexity. Eating locally means no transportation of crops, they must be harvested early and refrigerated so they don’t rot during transportation. And they are not going to ripen as effectively as they would in their natural environment meaning they do not develop their full flavor potential (who wants flavorless food?!).  You see nature know’s exactly what our bodies need dependent on the season and climate. That is why watermelon is in season in the summer. It is made up of 90% water to help our bodies stay hydrated and replenish the liquid we are losing in the hot summer months when sweating. Read on to get replenishing and sign up for a CSA share here.

APPETIZER: Gazpacho Ingredients:

  • 6 cups melon, cubed and seeded ( I used 2 small organic watermelons and 3 small organic korean melons)
  • 2 organic heirloom tomatoes
  • 1 organic cucumber, peeled and seeded
  • 1 organic serrano pepper, minced (if you can handle the heat)
  • juice of 1 organic lime
  •  1/4 cup organic cilantro finely chopped
  • 1/4 cup organic basil finely chopped
  • 1 TBSP coconut sugar
  • pinch of pink himalayan sea salt

1. Blend melon in food processor until pureed consistency and set aside. Do the same with cucumber and tomatoes.

2. Stir together processed melon, cucumber and tomatoes. Then put mixture through a sieve to remove the extra pulp.

3. Next add serrano peppers, lime juice, cilantro, basil, coconut sugar and salt to mixture. Let chill in the fridge for 30 min.

4. Last SERVE and ENJOY with some remaining watermelon chunks and garnish with cilantro. This makes a great summer appetizer or a side to your main dish.

Who says you can’t eat a roast in the summer??? Grass-fed bison meat, like grass-fed beef is high in Omega 3s and CLAs (the essential fatty acids found primarily  in grass-fed animals). But bison contains a great amount more of protein than any other grass-fed meats. While it is lean, low in fat and calories, it contains about 34 grams of protein for every 1 lb of ground. This makes grass-fed bison one of the best sources of protein you can consume. Get local, grass-fed bison here.

The cacao in this recipe gives the meat a nutty and smokey flavor with a little kick from the cayenne. What is cacao? Cacao is the raw form of cocoa meaning it is unprocessed with no additives so all the nutrients are still intact. The meat flavors pair perfectly with some roasted red potatoes, a simple arugula salad and the sweet, refreshing gazpacho above.

MAIN DISH: Cacao Oven Roasted Bison Ingredients:

  • 1-2 lb Grass-Fed Bison London Broil Roast (any bison roast cut will work-chuck, tri-tip, round, eye of round, rump, hump)
  • 1 cup melted coconut oil
  • 1/4 cup cacoa powder
  • 1  1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp cinnamon
  • 1/4 tsp cayenne
  • 1  1/2 tsp salt
  • 1/2 tsp pepper

1. Pre-heat oven to 450 degrees. Will need a pan with a rack to roast meat in.

2. While the oven is heating mix dry ingredients together in bowl with a whisk.

3. Cover roast with melted coconut oil then rub with mixed spices.

4. Next place in the oven and set timer for 30 min. and begin to dry-roast your meat. This will begin to caramelize and cook the outside. After 30 min lower the oven to 350 degrees and cook until meat thermometer reads 140-150 degrees, medium rare. You want the meat to be pink inside to ensure tenderness and flavor. It is extremely EASY to overcook bison because of how lean it is so check the temperature frequently.

5. ENJOY all the goodness. Farmtoforkfoods.com

RECIPE: Baked Chicken Encrusted with Rosemary and White Cheddar

Ingredients

  • 3/4 cup shredded cheese ( I used Brazos Valley raw white cheddar cheese)
  • 1 pkg Windy Meadows boneless thighs (5 thighs, 2.5 lbs), thawed, skin removed
  •  1  1/2 cups almond flour
  •  2 pastured eggs
  •  1/2 tsp salt
  •  1/4 tsp pepper
  •  2 sprigs rosemary, removed from stem and chopped
  •  1/4 cup tapioca flour

OPTIONAL: I paired my chicken with fresh arugula from my JBG produce share. I made a simple salad topped with dried fruit and nuts and homemade dressing (honey, olive oil and lemon juice). In addition I whipped up some mashed potatoes in the food processor. I used the most flavorful red potatoes (also from my produce share). After boiling them (with skins on) I blended with Mill-King half and half,  Tin Star ghee, garlic, salt and pepper.

1. For the chicken topping- blend cheese, almond flour, rosemary, salt and pepper in food processor and set to the side

2. Cover each thawed chicken thigh with tapioca flour and set aside. The tapioca flour will help the breading adhere. Then whisk two eggs together and dip each chicken thigh in the whisked egg.

 4. Sprinkle and press topping into each thigh until completely covered.

5. Place chicken on single layer of pan. Bake chicken for 30 min on 375 degrees.

FINALLY enjoy with a fresh salad or local veggies of choice!

tks! farm to fork foods

Recipe: Bison Stew

Why Eat Bison?

Grass-fed bison meat has a rich and robust flavor and is much leaner than beef. Comparatively bison contains less fat, calories and cholesterol than beef, chicken, pork and fish. It is also higher in protein, iron and vitamin B-12  ranked against other meats. Still need some convincing on why bison should be part of your diet? See the difference here.

Here is a hearty and warming recipe using bison stew meat. The spices, sweet potatoes and red wine bring out the sweetness of the meat that is sure to make this a family favorite.

What you will need:

-2 lbs grass-fed bison stew meat

-1  1/2 sweet potatoes, cubed

-1/2 an onion, chopped

-1 cup tomato paste

-4 cloves of garlic

-2 springs thyme

-2 sprigs rosemary

-2 bay leaves

-1 Tbs lard

-1 Tbs cumin

-1 tsp salt

-1 tsp pepper

-1/2 tsp oregano

-1/2 tsp cinnamon

-1/4 tsp ginger

-2 cups beef broth

-2 cups red wine

1. Season stew meat with salt and pepper and set aside.

2. Mix cinnamon, cumin, ginger and oregano and set aside. Then in a dutch oven on low melt fat and add chopped onions, herbs, garlic and mixed spices. Cook until onions are soft.

3. Add stew meat to oven and turn up heat slightly. Brown meat on each side until cooked through and through. About 5 min. Remember bison is leaner so it will cook faster and you do not want it to be too tough.

4. Add sweet potatoes, tomato paste, broth, wine and bay leaves and simmer on medium-low heat, covered, for 1 .5 hours.

5. Remove the bay leaves and  your dish is complete! I paired my stew with roasted brussel sprouts tossed in a honey balsamic glaze with bacon and dried cranberries. A glass of red wine and warm sourdough to sop up the juices would top it off nicely. E-N-J-O-Y!

<currently stuffing my face>

Kristen from https://farmtoforkfoods.com/

Recipe: Lamb meatballs

This is a super easy recipe for meatballs made with pastured ground lamb, skillet cooked green beans and a fresh salad with homemade dressing.

Meatballs

Ingredients:

– 2 lbs ground lamb  (thawed)

-1/2 cup shredded smoked white cheddar cheese

-2 pastured eggs

-4 cloves garlic

-2 Tbsp dried thyme

-1 tsp salt

-1 tsp pepper

1. Combine all ingredients in a bowl and use hand to mix evenly. Then form uniform balls until meat mixture is used up (mine made about 23).

2. Then brown on medium heat on stove top. Rotate and turn them until cooked on all sides. Remove from heat.

Sides

3. Prepare green beans. Cut ends of 1 pound of fresh organic green beans. Cook in skillet with 1 Tbsp of lard just to take the raw edge off. Then add 1/2 cup pastured chicken broth and simmer covered for 5 min. Remove from stove and toss with olive oil and salt and pepper.

4. Fix salad. Toss fresh greens with toppings of your choice (I used goat cheese, dried cranberries and almonds). For the dressing mix equal parts olive oil and coconut balsamic vinegar with a dash of red pepper, squeeze of honey and a squirt of lime juice.

5. EAT and ENJOY with the ones you love.

XO

Kristen farm to fork