This is a recipe we use all the time for both pulled chicken, pulled pork and pork spare ribs.  It’s simple and extremely good!  Just roast or crock pot a whole bird or shoulder roast, shred, add the sauce and bake for about 30 minutes.  In the case of spare ribs, add a dry rub of half chili powder and half paprika 2-4 hours prior to baking, then par bake about 1.5 hours.  Add a generous amount of sauce, completely covering, and finish baking for roughly another hour or so.  For best results, consider using organic ingredients.

• 14oz ketchup
• 1/2 c water
• 1 tbsp mustard
• 1 tsp salt
• 1 tbsp apple cider vinegar
• 4 tbsp sugar
• 1/4 tsp paprika
• chili powder to taste

Please Note:  We suggest using one of our boneless Sirloin Tip or Rolled Rump Roasts for this recipe.

We recently found and used a wonderful recipe for a spectacular beef roast from another farm producing 100% grassfed beef.  Below is that recipe, modified a bit for our tastes:

For best results, use an oven-proof meat thermometer. An oven roast should never be over-cooked, and a meat thermometer is the best way to tell when the roast is finished.

The secret to a great oven-roasted grassfed beef roast is the 3-step process:
1. Initial roasting at high heat to brown and seal the surface,
2. Finishing at low heat to gently warm and cook the interior,
3. And finally a rest period BEFORE carving into slices to allow juices to settle within the meat fibers. Be sure to follow temperature directions carefully, and never rush the rest period.

1-2 Tbsp. high quality olive oil
1/2 tsp. fresh thyme
1/2 tsp. fresh rosemary
clove of fresh minced garlic or fresh green onion
fresh ground black pepper to taste
mineral salt to taste

Preheat oven to 425 degrees.

Combine olive oil, herbs, garlic/onion, salt and pepper. Rub oil mixture all over roast. Place roast in a heavy roasting pan. Insert meat thermometer so that the tip of the thermometer is in the center of roast.

Place roasting pan in pre-heated oven:

If roast is less than 3 pounds: roast meat at 425 degrees for about 20 minutes.
If the roast is 3 pounds or larger: roast at 425 degrees for about 30 minutes.

Without opening oven, reduce heat to 300 degrees. Continue cooking until the meat thermometer reads the desired temperature, about 145 degrees for medium, or 140 degrees for medium rare. Be aware that the internal temperature of the meat will rise slightly – about 5 degrees – after the roast is removed from the oven. Do not overcook the roast. It takes about an hour at 300 degrees for a 4 pound roast to finish to medium, 40 minutes for a 2.5 pound roast (cooking times will vary however, so watch the thermometer closely).

When the desired temperature is reached, remove the roast from the oven, cover loosely, and allow to rest for 10-15 minutes while finishing the rest of dinner. Carve into slices after the rest period, and serve with plenty of pan juices and horseradish!

From our good friend, owner and master brewer Clay Robinson @ Sun King Brewery

1 – 64oz Growler of Fresh•Local•Beer
(Sunlight is a great choice. Wee Mac or Osiris will add even more depth of flavor and of course our seasonal beers per your tastes)
4 – Cups Water
1 1/2 – Cups Kosher Salt, Sea Salt or Mineral Salt
1 – Cup Sugar
2 – Large Onions – peeled and chopped
3 – Stalks Celery – chopped
3 – Carrots – peeled and sliced
4 – Cloves Garlic – peeled and smashed
3 – Bay Leaves
2 – Tablespoons Black Peppercorns
2 – Sprigs each: Rosemary, Thyme, Parsley, Sage (adjust to your personal taste)
2 – Gallon Freezer Bags filled with ice
2 – Lemons / Oranges (or both)

– Heat 2 cups water in a saucepan and mix in the sugar and salt until dissolved
– Add the Onions, Celery, Carrots, Garlic, Bay Leaves, Peppercorns and fresh herbs then simmer for 10 minutes
– Pour the mixture into a 5 gallon bucket or cooler that is sized appropriately for the task
– Add beer to the bucket
– Submerge Turkey in liquid (after you have removed the giblets and such)
– Place Freezer Bags of Ice on top of Turkey to help keep it submerged and cold.
– Refrigerate for at least eight hours. Preferably 24 to 48 hours

– Once brined, remove the bird from liquid and pad dry inside and out.
– Stuff the cavity with the onion, carrot, herb and spice mixture. You can event add a couple of quartered lemons and/or oranges to the mix.
– Cook the bird in the manner which you are accustomed to. If not sure about weight / time / temperature please consult the internet.

Directions:

1. Completely thaw chicken frames, then rinse.  Place in a medium size stockpot and lay flat.  Cover with water and then add an additional 3-4” over the top of the frames.  Cover but vent slightly, bring to a boil, and then reduce to a simmer for 2.5-3hrs to make your stock.  Once your stock is done, remove frames and let cool in a 13×9 baking dish and let stock sit.  While the frames are cooling, move on to step two.
2. Preheat an oven to 365 degrees F (185 degrees C). Lightly oil a 9-inch square casserole dish with coconut oil.
3. Sift the 3 cups flour, salt, cinnamon, and nutmeg together into a large mixing bowl. Place mixture into food processor and add the cold butter into the flour mixture and pulse until the mixture resembles coarse crumbs with some chunks the size of peas. Add the water a tablespoon at a time, pulsing, until the flour mixture is moistened. Work the dough as little as possible if you prefer a super flaky crust. After half the water has been incorporated, watch closely, as mixture will come together suddenly. Once it begins to stick together, gather into a ball, divide into halves, and roll each ball out to 1/4-inch thickness, adding flour as necessary to prevent sticking. Press one of the dough portions into the prepared casserole dish, covering bottom and sides completely.
4. Heat a skillet over medium heat and add ½ cup of chicken stock to the pan.  Reduce the heat under the skillet to medium-low. Cover and cook the carrots, celery, sweet potatoes and about half the diced onion in the chicken stock until the carrots soften (about 15-20 minutes).  Remove and place into a large mixing bowl.
5. By now, your chicken frames should be cool to the touch.  Simply using your fingers, remove all of the meat, separating out the bones and skin, and place into the mixing bowl with your veggies.  One package of chicken frames should yield at least 1-1.25lbs of meat if you take the time to remove it all.
6. After removing the veggies, increase the skillet heat to medium. Add 1-1.5 cups of chicken broth to the skillet and bring to a slight boil while scraping the browned bits of food off of the bottom of the pan.
7. Stir in and cover the remaining onion, garlic, salt, pepper and sage with the broth until the mixture reduces and thickens up, about 8-10 minutes.  Once done, pour over the chicken and veggies in the mixing bowl and mix completely.  This is also a great time to add another 1/4-1/3 cup of chicken stock to help the mixture come together.
8. Pour the mixture over the crust in the casserole dish. Top with the remaining portion of dough and pinch the edges together to seal the edges. Cut a few slits into the top to vent.
9. Bake in the preheated oven until the crust is golden brown and, about 1 hour. Allow to cool slightly before serving, 10 to 15 minutes.
10. Enjoy!

This is a great recipe for a quick and easy lunch, especially if you make your broth ahead of time and freeze it and the meat.  One package of our inexpensive chicken frames is all that is needed to make this dish.  We add the meat back into the soup to make it more filling.  Add a fresh side salad or humus wrap for a delicious meal.

Directions:

1. Place chicken frames into stock pot and cover with water.  Bring water to a boil, then reduce to a simmer for 2-3 hours until stock is consistency you prefer.  Cover with a lid and vent slightly.
2. Remove frames from stock pot and let cool in 13×9 pan.  Stir the salt, ginger, chives and carrot (if desired) into the chicken broth, and bring to a rolling boil.
3. While mixture is coming to a boil, remove meat from chicken frames and set aside.  This may take 10-15 minutes, and it is easiest to use your fingers.  One package of chicken frames should yield 1-1.5lbs of meat if you are diligent in removing all of it.
4. In a small bowl, whisk the eggs and egg yolks together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the meat if desired and serve hot.