Rocky Mountain Organic Meats Organic Grass-fed Beef Hot Dogs

A quick look at my post athenaeum will reveal that we love beefiness in the Good Cook Doris kitchen. But with the hubby's genetically-acquired high cholesterol and a desire to incorporate more diverseness into our meals, nosotros have reduced the amount of scarlet meat we eat at dwelling. When we do buy beef we are witting about purchasing high-quality meat. Our first preference is from the local vendors at the farmers market. That isn't ever the nearly convenient, so nosotros look for grass-fed beef and/or local beefiness at the grocery store.

Last month I received a tweet from @Grassfedorganic that said, "Omnivore?" My reply was, "Yeah, most definitely!" @Grassfedorganic is the twitter handle for Rocky Mount Organic Meats. The CEO, Rod Morrison, generously offered to send me some of their grass-fed meat to endeavour in my kitchen. They have a variety of products from footing meat to beef jerky to deli meats. I told him that I loved brisket, just looked forward to trying any of their beef products. Located in Wyoming, Rocky Mountain Organic Meats offers certified organic grass-fed beef and lamb through their website. According to the Rocky Mountain Organic Meats website:

"Each of our farmers and ranchers, too as our processing plant has been inspected and certified organic. This ways that our livestock have not been given antibiotics, growth hormones, genetically modified organisms or animal by-products and have eaten only organic feed such as certified organic pasture grasses."

Photograph courtesy of Rocky Mountain Meats.

I'll add my usual disclosure hither. I did not receive whatsoever compensation for writing about Rocky Mountain Organic Meats. They generously sent over an assortment of products for me to taste (no obligation to review), and all opinions expressed are my honest opinion. Hither's a look at the array:

Beef Jerky, Hot Dogs, Brisket,
Beef Sticks, Ground Brisket, and Beef Pastrami

I love brisket. Smoked, braised, or stewed I volition eat information technology. Information technology's a cut of meat that lends itself to inventiveness. Over the summer I smoked the brisket on the backyard grill and enjoyed it with pickled onions. With 3 feet of snow on the ground and more than piling on every other day (that's what it feels like!), we accept to stick with indoor cooking for the time beingness. Rod sent a 2 pound grass-fed brisket for me to endeavor. When our package beginning arrived, we opened the Styrofoam libation and looked nether the still-frozen solid ice packs to check out the appurtenances. We put most of the products in the freezer, except for love pepper beefiness jerky and the brisket. I can't remember ever eating beefiness hasty and the hubby has never really liked jerky of any kind. Merely this he liked. It was because he felt confident that the ingredients were natural (not similar the convenience store hasty). We gnawed on pieces of spicy sweet hasty for a few days for snacks and information technology was gone pretty quickly.

We too tried the organic beef hotdogs for a quick weeknight dinner with coleslaw and baked beans. The hot dog ingredient listing is full of recognizable items: 100% USDA Certified Organic Grass Fed Beef, H2o, Organic Black Pepper, Organic White Pepper, Organic Paprika, Organic Footing Mustard, Organic Ground Celery, Organic Granulated Garlic, Sea Common salt and Celery Juice Power. I tin't even tell you the last fourth dimension we ate hot dogs outside of a baseball game game or cookout. These were smoky and beefy and if you are peckish a hot domestic dog will do the flim-flam.

For the brisket, I wanted to keep it simple to make sure I could sense of taste the flavor of the meat. Rod sent an e-mail describing their meat:

"This beef has never ever seen a feedlot, and does know what corn looks like or sense of taste like. I believe you're going to sense of taste flavors that you have never had before. Understand that when the cowboys from Texas drove cattle north the cattle got fatter. The high mountain grasses of the Rocky Mountains carry a lot more than protein and mineral than ever dark-green grasses of the south".

Using my grandmother's basic brisket cooking method, I substituted my own flavors for a New England Winter Brisket. I also wanted to brand barbecue sauce to top information technology off. With access to really great locally produced maple products this winter, I've been calculation maple to a lot of my recipes. For the brisket I used granulated maple sugar, basis roast dark java and salt and pepper. While the brisket cooked for a few hours I fabricated a homemade mustard-maple charcoal-broil sauce to summit information technology off. The sauce came out sweetness & tangy and was fabricated me call up about summertime (even with all the snowfall).

So how did the brisket stack up? The brisket was 2 pounds and had a thin layer of fat on i side. I commonly trim off most of the fat, leaving just a few pieces. Grass-fed beef is generally leaner than conventional beef, so it isn't necessary to trim all the fat abroad. It will help baste the meat as information technology cooks. Regular brisket can sometimes shrink in size well-nigh by half after cooking. I weighed the Rocky Mountain brisket earlier and after cooking for comparison. Since I did trim off some fat, the brisket didn't shrink very much. It was 1/2 pound lighter after cooking. That meant more to consume! Brisket holds upwardly well to long cooking times, but in full general it'south all-time to cook grass-fed beef for less fourth dimension than regular beefiness. Considering information technology is and so lean, it will dry out and overcook faster.

New England Maple-Coffee Brisket
This is best prepared the mean solar day before yous want to serve.

ii pound brisket, some fat trimmed
1/4 loving cup granulated maple sugar
one/4 loving cup footing nighttime roast coffee
1 tablespoon kosher table salt (to gustatory modality)
1 teaspoon footing black pepper (to taste)
one/4 loving cup beef broth

Preheat oven to 350 degrees
In a modest basin mix together maple sugar, coffee, table salt and pepper
Identify brisket on a big piece of foil (large plenty to wrap meat in)
Sprinkle 1/2 of the rub on summit and massage into meat, plow the brisket over and echo on the other side
Sprinkle beef broth on tiptop and wrap tightly
Place wrapped meat in a large roasting pan
Roast for 2 hours
Remove the pan from oven and accept brisket out of the foil, placing it on a large platter for about 30 minutes
Wrap in new foil and refrigerate
Bleed any juices from the original foil and the platter into a container, refrigerate

On Serving Day:
Preheat the oven to 350 degrees
Slice brisket into ane/8 inch slices, being sure to cut against the grain (short fibers = more tender meat)
Identify meat into a roasting pan or goulash with either the gravy or barbecue sauce
Cook for 20-xxx minutes earlier serving

Sweet & Tangy Maple BBQ Sauce

Warning: Yous may want to drink it…

Makes iii-4 cups of sauce, depending on how you lot mensurate

2 cups of tomato ketchup
three/4 cup Grade A Dark Amber Maple Syrup (or Grade B)
ane/4 cup prepared Dijon mustard
1/iv loving cup apple cider vinegar
3 tablespoons Worcestershire sauce
ii teaspoons mustard powder

In a large saucepan, heat ketchup over medium-high oestrus (wearable an frock – it bubbles!)
Whisk in the remaining ingredients, bring to a chimera and then lower rut
Simmer for approximately 30 minutes, stirring occasionally

I wrote down the recipe equally I went, but I know I tweaked amounts while I cooked. I'm pretty sure I added extra maple and extra mustard pulverisation, simply no record of how much. Have fun and tweak it to your liking!

I served the brisket on toasted hot canis familiaris rolls with a generous serving of sauce (that's my Sunshine Soup on the side). The sauce is so delicious that I've been topping rice, chicken, couscous, really anything I can go my easily on with it. I hope that y'all bask!

For a fun accept on barbecue and the sense of taste of summertime in wintertime, head over to my friend's blog at The Food in My Beard for barbecue soup!

Thanks Rod and Rocky Mountain Organic Meats for sharing your delicious grass-fed beef. To acquire more than well-nigh them, visit their website at http://world wide web.rockymtncuts.com/.

Next on the list to make are burgers using the footing brisket.  What's your favorite beef cut to melt?

Photo courtesy of Rocky Mountain Organic Meats

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Source: http://www.goodcookdoris.com/2011/01/rocky-mountain-organic-meat-with-new.html

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