Jeanette & I were discussing the values of roasts today. We are on our summer cut sheet schedule of using our chuck for more steaks and ground chuck for tasty tasty burgers.
She kept asking me what cut makes a fall aart cut like the chuck. I kept telling her brisket and she was all ” But its so expensive!” And I was all teenage Groot attitude saying ” No it’s not”. It is in fact 50 cents a pound more. With a 5 lb roast that is $2.50. But guys there is no bone unlike the chuck & the roast is bigger. HELLO LEFTOVERVILLE … Maybe I shouldn’t write blog posts after hanging out with Jeanette.
Our Briskets are amazing and this summer I will put my not so famous not so secret K.C. Style Smoked Brisket recipe up this summer. I hope life’s a bit nuts at the moment so I’m not cooking anything other than basics lately.
While our NCF Chuck roasts are $8.75 per lb our Brisket is $9.25 per lb. We have used this recipe for parties. Shred and place out buns, tostadas , tacos, salads, on mashed potatoes and just as a dinner roast. And I’m really craving it after writing this. As we run low on Chuck roasts this summer please give this tasty recipe a try.
We haven’t made too big of a deal about it yet, but we will now. Brittany Ridge Farms now has Turkey Breast. This means the NCF Store now has Turkey Breast. SWMBO & I have had some fun filling our families bellies with these wonders. Now I have to share. Even if I don’t want to share.
The one thing I try to keep out of my house is processed lunch meat. I try to make a bit extra at dinner for a light lunch for us for the next day. Somehow there are rarely leftovers on meat though no matter how hard I try. This means that once or twice a week I make an extra roast. Or if I make a Turkey Breast then my family has plenty of meat left over for a few sandwiches. And as much as my family loves the Herb Butter Recipe from Thanksgiving I prefer something a bit different from time to time.
The one thing we still need to do with Turkey though is Brine. Turkey is just too low in fat through the muscle to make it a moist meat without Brining. I recommend that you simply make the Brince the night before drop your Turkey Breast in it. Then cook it the next day the perfect brine time is somewhere between 12-23 hours. Some folks I know do a 36 hour brine, I only recommend this if you are using a bird that hasn’t had time to properly rest after being harvested. Brine is a simple recipe 4 tablespoons of Kosher Salt to 4 cups of water.
Turkey Breast is sold in the NCF store for $10 per lb. The breasts weigh between 2.5-3 lbs. I usually get a dinner and 2 days of sandwiches for my family of 3. I then use the carcass to make soup. Waste not Want not.
Alarita Dry Rub is now a constant in my kitchen. I’ve gone through 2 bottles in the past year. I use it for roast vegetables and meats alike. It is a solid product at $8 a bottle. It take a ho hum green bean or eggplant to “ooooo green bean & eggplant”. The tiny bit of brown sugar in it balances the flavor for herby flavor.
Oh beef shank how do I love thee? Let me count the ways.
Beef Shank is one of the most versatile roasting cuts of meat we have in the store. Sold in pack of 2 it is great for just 2 people. Packs range from 1-2 lbs due to the increasing size as the butcher works their way up the leg. At $8.49 per lb it is a pretty good deal for small households. In fact I really can’t tell you the last time I made a huge chuck roast. 1-2 packs gives my family of 3 plenty to eat with leftovers for another meal.
Rich in flavor, lightly marbled, & plenty of connective shank must be cooked for a long time. Don’t let it scare you off though. It is the perfect piece to throw in to the crock pot or dutch oven then come home to at night. In fact I’m going to recommend that you use the crockpot on low for this one for 6-7 hours. I used my dutch oven for 4 hours then complained that dinner wasn’t ready yet. Jeanette made fun of me deservedly so. It came out perfectly done 2 hours later. Tonight my family will enjoy it for dinner, meats dishes always taste better the 2nd day anyways.
Last weekend my family hosted the tween girls on the farm for dinner & movie. Having 4 tween girls between 3 families is full laughter and sometimes a tiny bit of drama, I brought the drama on myself this night. We made homemade pizzas for 3 of the girls then came the 4th, who has a strong dislike of pizza. For her I made oven smoked bbq style ribs. Next thing I hear from my very own Rutabaga. ” Mom, will you make me some BBQ Brisket for the 4th of July?”
Now for those of you who have met Rutabaga she is cute as can be. When she asks for something so sweetly & homemade to boot I can’t resist. Then to top it off she said those works all Momma’s want to hear. ” Mom, will you teach me how to make it too.” This led to a tiny bit of jealousy from Daddy who she normally bakes with. They are my baking team. After the BBQ was going Daddy promptly made a cherry dump cake with Rutabaga to get in a cooking lesson himself.
With our recent March 1st price cut on Beef our brisket became alot more affordable. The price went from $12.99 lb to $9.25 lb, nice eh? Our briskets are also cut family style into quarters making them between 3-4 lbs each. Enough to feed a crowd. To top off the Brisket I used Buh’s The Sweet Side Sauce which retails in the NCF Store for $5 a bottle. I only used the sauce to drizzle across the brisket, leaving enough for at least 2 more dinners if not more.
Full disclosure- my smoker is off limits to me at the moment (I got sick). If you want to to this on the smoker I recommend using hickory wood and keeping the grill at 225. Cook for 3-4 hours until fork tender. These smaller cuts cook quick so keep an eye on the heat. Always remember fat side up. If you need a little insurance cover extremely loosely in aluminum foil
During the store expansion we decided to check out Ashe Co Cheese. Mostly as Dan wanted to offer a cheaper butter that was still a great quality and well cheese curds. He’s a sucker for the curds.
This recipe comes from the Clark Family here at NCF. Their friend’s southern mother handed it down to them so it it must be good right? Wrong! It is PHENOMENAL!! I can’t remember what was going on at the time but one night the adults were getting ready to go somewhere and the Clark’s were making this for their kids dinner. I snuck a bite. Then when we got back from our adult dinner I snuck the leftovers, yes I know Bad Lucy. Someone should really hit me on the nose more often.
With all of the summer family get together skip the box and the mayo based salad. Head straight for the pasta and cheese that kids and adults will eat up with glee.
Before we get to the recipe of it all lets talk add in’s:
Sub ghost pepper jack cheese for the spicy lovers
Add in some cooked bacon on top the last 5 minutes
Add in some sauteed onions, mushrooms and garlic for some fancy times.
The NCF Store recently started carrying a smaller sized brisket. Instead of 7-8lbs the new cut is more manageable for a family at 2 ½ to 4 lbs. This meal fed 2 families, 5 children and 5 adults for under $70. That’s a big crowd when you realize the kids are hitting peak growth and hunger ages. Yesterday, was a typically busy house day. It’s the beginning of the homeschooling year, creating a bit of chaos.
I started watch Big Bang Theory years ago, since then I’ve wanted to make Howard’s Mother’s Brisket. It always appears to be one of those sought after items and much discussed. At 11 a.m. I realized, “Oh no the brisket isn’t in the oven yet. Is it too late?” Usually when I smoke a brisket, I like to keep it at 225 F for 12 hours. This however, was going to be served at 6 pm. OOPS!. As I seasoned the roast I discovered I was out of garlic powder. My mise en place was non-existent. I did what any good cook does and turned up the heat, changed the recipe and crossed my fingers.
In the afternoon, I met up with Erin (our neighbor & NCF’s milker) and run a chicken errand. When Erin and I walked in the door at 5:30pm; Bam the smell hit us. Something amazing had happened while we’d been out, the garlic powder missing was a great accident. Erin was planning to make tostadas for dinner and we both thought the kids would love to have dinner together and pulled beef brisket tostadas just sound AMAZING. I must admit they tasted even better, especially since Erin pampered us with fresh fried tostada shells.
Sorry, there aren’t a ton of pictures of the process as I did not plan on blogging this due to my loss of time management. It is too good not to share though.
We’ve had requests for our pork chop recipe from multiple people so I’m finally sitting down and typing it up. We have some recipe goodness coming from a new author on our website, but more about that later. For now, let’s talk about our semi-famous recipe.