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Exploring the World of Craft Meat
Wild-Caught vs. Aquaculture (Farm-Raised) Fish: Myths and Facts
December 11th, 2019 by Kaleigh Jurgensmeyer • Read 25,219 times • 5 min read
Sustainable Seafood Sampler featuring Arctic Char, Black Cod, and Copper River Sockeye Salmon In a lot of the popular press, there seems to be a general desire to simplify the world with a “good” versus “bad” view on any given issue. Farm-raised versus wild-caught seafood is no different — and there are a lot of misconceptions about each. Many (mistakenly) believe that farm-raised seafood is bad, and wild-caught fish is always the premium...
Our Biggest Japanese Wagyu Event Ever
December 2nd, 2019 by Kaleigh Jurgensmeyer • Read 23,875 times • 2 min read
Like the wine regions of France, Japan produces regional varieties of Wagyu, each distinctive in its history, traditions, practices and flavor profiles. We have worked tirelessly over the last few years to forge relationships with top producers and the Japanese government to debut award-winning varieties that have never been available outside of Japan — like 11-time National Champion Iwate-Gyu and Olive Wagyu, the rarest beef on earth....
Holiday Gift Guide for the Meat Lover
November 25th, 2019 by Kaleigh Jurgensmeyer • Read 47,195 times • 2 min read
The gift-giving season is officially among us. For the BBQ enthusiast, we’ve curated a list of some of the best grilling products and gear — with options on any budget. 1. BIG GREEN EGG This kamado-style grill has a cult following and BBQ aficionados love that it can get to high temperatures due to the focused heat of its ceramic shell, but can also hold low temperatures and be used as a smoker. Splurge: BGE XL ($1,199) — Made to cook...
Meet Japan’s Ultimate "Shokunin" Farmer — Akio Kato of Kato Gyu
November 18th, 2019 by Joe Heitzeberg • Read 17,858 times • less than one min read
"Shokunin" is a Japanese word without a direct English translation. The closest is “craftsman” or “master of one’s profession”, but these simplistic translations miss a deeper devotion and dedication — over many years — to reach a certain perfect command over one’s area of obsession. To hear stories of how bullet trains in Japan operate with an average departure delay that’s less than 18 seconds or that Japan’s pizzas might now be better than...
How to Deep-Fry a Pasture-Raised Turkey
November 11th, 2019 by Kaleigh Jurgensmeyer • Read 23,312 times • 2 min read
Successfully deep-frying a turkey automatically puts you into Thanksgiving-hero status. What’s not to love about a juicy, tender inside and super crispy outside? Deep-frying can be risky business, though, so we created a step-by-step guide to ensure your bird-cooking is executed successfully (explosion and injury-free). Here’s what you’ll need: Paper towels Long sleeves Grilling gloves Goggles Turkey fry basket...
How to Cook a Pasture-Raised Thanksgiving Turkey
November 4th, 2019 by Kaleigh Jurgensmeyer • Read 38,822 times • 1 min read
Turkey is the true superstar of the day, and you want to make sure it really shines. While we love our mashed potatoes and stuffing, a juicy, flavorful turkey with beautifully browned skin and tender meat is truly what makes Thanksgiving the most delicious day of the year. Follow these 5 steps to ensure you cook an unbelievable pasture-raised turkey that gets all the attention it deserves! STEP 1: THAW. Thaw your turkey properly. Make sure...
Ghoulishly Good Grub
October 28th, 2019 by Kaleigh Jurgensmeyer • Read 49,791 times • less than one min read
October 31st is filled with lots of sweets and trick-or-treating candy — so why not try something savory featuring the very best craft meat! Assuming there are no zombies around, you’ll be the life of the party when you bring these spooky snacks to your next Halloween get-together. Here are 4 frightfully fun dishes from Crowd Cow Ambassador Sarah Chhum (@sbgoodeats) to inspire your culinary creativity. 1. Guests will be goblin’ up these...
Always Raising the Steaks
October 7th, 2019 by Kialani Rule • Read 20,802 times • less than one min read
Tackle these steaks like a pro. Anyone can serve a hot dog at a tailgate, but it takes a real veteran player to serve up some steaks. Nate Cantu of @can2_bbq breaks down how to level up your tailgating game with steaks! INGREDIENTS 2 New York Strip Steaks Spiceology’s SPG (Salt, Pepper, Garlic) Rub PREPARATION Season Steaks with your favorite rub. Set up your grill for indirect cooking. Cook Steaks on indirect heat, furthest...
WINGING IT
October 7th, 2019 by Kialani Rule • Read 48,312 times • 1 min read
The Sure Fire Way to Score Big Points This Season Adapted from Yellow Bliss Road’s recipe, Crowd Cow toyed with the spices and sauce, and added a ranch-chive dip to balance the spicy with cool. Win or lose these wings will have you smiling and doing a touchdown dance. INGREDIENTS 4 lbs chicken wings (two 2-lb packs) 2/3 cup flour 1 teaspoon salt 1 tbs chili powder 2 tsp garlic powder 1 tsp pepper 2 tablespoon baking powder 1/3...
5 Ingredient Sliders
October 7th, 2019 by Kialani Rule • Read 39,284 times • less than one min read
Slide your way into tailgate tastiness. @Grillin_With_Dad’s sliders are a surefire way to make game day grilling a success. Get ready for a winning season with this simple 5 ingredient slider recipe. INGREDIENTS 1lb Ground Beef Hawaiian Rolls Bacon Jam Cheddar Cheese Spicy Pickles PREPARATION Lightly season the ground beef with salt and pepper then shape into 2-inch patties. Grill patties until desired internal temperature is...