Cowboy Chops
Welcome to Open Range, I’m Susan Allen. Stay tuned because after the break I’ll check in with our field reporter, Greg Martin for the AgriBeef Minute.
I’m Greg Martin with the Open Range AgriBeef Minute. School is back, the days are getting shorter and there is a nip in the night air...it’s a perfect time to get the grill going.
ROBISON: It’s tailgating season and still the evenings are so delicious that it’s nice to still not get your kitchen all heated up. Plus you don’t want to lose out on that grill flavor. You’re so spoiled all summer with that; I don’t like letting that go too soon.
That’s Boise Food Stylist, Rebecca Robison who says that Cowboy Chops are a wonderful way to liven up the grill.
ROBISON: A Cowboy Chop is 2 inches thick. The Cowboy Chop from Double R Ranch can get mailed right to you. It’s really important to do a couple of things. You want to salt the meat on both sides and put it in the fridge. This should happen about 3 hours before you’re going to plan to grill.
Robison says then to allow the meat come to room temperature prior to grilling which allows it to cook more evenly. Then she says a big key is to let the steak rest.
ROBISON: If the temperature is where you want it, take it off, tent it with foil. It’s called carry-over cooking and it allows it to finish completely cooking without over drying the steak.
To read Robison complete article on Cowboy Chops visit our website. I’m Greg Martin and that’s today’s AgriBeef Minute.
Thanks Greg. Don’t forget Greg will be back each Wednesday with the AgriBeef Minute. Agri Beef Co - Real Families, Great People, Exceptional Beef. I’m Susan Allen.
http://blog.thedoublerranch.com/2011/07/take-it-outside/
