Lamb Season: Somewhere Between the Grill and the Dutch Oven
We hear from people who love lamb when someone else cooks it but aren’t quite sure what to do with it at home.
Our advice? Don’t overthink it.
Wisdom from the Ranch – Mike’s Meat Counter
They’re not making any more dirt Karin says this a lot around here because it is true. They aren’t making any more dirt. A while back, we wrote about what it takes to keep open ground in agriculture. A lot of you responded to that post, and we think we know why. If you live…
Tri-Tip: Good Beef, No Complicated Story
“Tri-tip is one of those cuts that does not need much fooling around. Season it, cook it carefully, let it rest and cut it the right way.” — Mike Why We Chose It for August August is still grilling weather in Northern Nevada, but most of us are ready for something a little more useful…