Tag: beef

Where’s the Beef?
Sanctuary Ridge Adventures in Farming

Where’s the Beef?

Monica ScottLeave a comment
Fields and Forests

Farming and Agriculture

Farming is defined as an area of land and its buildings used for growing crops and rearing animals, usually managed by one person.

When we purchased this property, our dream was to have land to camp on and we wanted to raise beef cattle for our family. We thought we would fence the 12 acres that were already fields, then slowly work on clearing more if we needed to. We wanted to utilize the natural spring on the property for watering the cattle. It seemed like a pretty good plan, but as we started researching more, we realized there is a lot more to this than we know.

Springs, Creeks and Ponds

We decided to begin our “farm” project with a barn for storage. By the time we finished that, the spring, creek and pond had completely dried up. One day, we discovered survey flags along the border of our property. You can read about that here: https://sanctuary-ridge.com/2020/09/02/sanctuary-ridge-adventures-in-farming-making-room/. All our plans were accelerated in ways we never dreamed possible! Fast forward one year and here we are, concocting new plans for our farm.

A New Plan

So for the past 6 weeks, Jamey and I have attended a Master Beef Class hosted by the UT Extension in Athens. We are learning as much as we can about how to care for cattle. It has been fascinating! Professors and farmers coming together to study the best way to grow healthy animals. When it comes to cattle, its all about the quality of the grass, the genes passed down to the animal, and clean water. We plan to use every ounce of knowledge we have gained over the past few weeks as we move forward with a new plan for our farm.

Beef College

I’ll be honest, I was so intimidated to go to this class. We don’t know ANYTHING about cattle. What we thought we knew completely changed by the end of the class. We learned so much in this class! The room was full of experienced farmers who shared their experiences. We ran into new friends and met new farmer friends that offered tours of their farm. Farmers are so friendly and willing to help one another- it was really encouraging! I believe we have a much better plan than before!

Our first step in the plan was to attend all the classes to solidify our plan. Next, we are harvesting some timber on our property to allow new tree growth and open more areas for growing hay. This will also allow us to begin our fencing. The ultimate plan is to be ready to purchase our first cattle sometime this winter/spring. Harvesting timber is scheduled to begin in September. Stay tuned for updates in the coming weeks!

We are on our way to becoming Cattle Farmers!

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Smoked Meatloaf
Sanctuary Ridge Family Recipes

Smoked Meatloaf

Monica ScottLeave a comment
Smoked Meatloaf

We Bought A Cow

Earlier this year we purchased a cow to have processed at a local butcher. This was our first time to do this and we really did not know what to expect. We can not possibly eat a whole cow in a year, so we split the cow with my parents. This was grass-fed beef. The quality of the meat is great- almost no fat! This does pose some challenges when preparing steak and other cuts of meat. Additional steps are required to tenderize the meat. A grain finished cow is definitely preferred. This allows the cow to put on a little fat which causes marbling in the meat, adding tenderness and flavor. Our favorite part of this cow so far is the ground beef, and we have a freezer full to utilize!

Of course I have been making spaghetti, tacos and hamburgers, but I have never really liked meatloaf so I have only made it a couple of times in my life. As I am trying to diversify the use of all this ground beef, I thought I would try creating a new meatloaf recipe that would include some of my favorite ingredients. The results were fantastic!

Homestyle Dinner

This homestyle dinner can be prepared ahead of time! Have this prepared to put on the smoker or grill for a flavorful Sunday dinner or enjoy it any time you want. Meatloaf sandwiches? Yes! The possibilities are endless with this smoky, veggie packed loaf of goodness!

Here is the link to The Bomb BBQ Sauce: https://sanctuary-ridge.com/2020/04/05/sanctuary-ridge-family-recipes-the-bomb-bbq-sauce/.

Smoked Meatloaf

Smoked Meatloaf infused with onions, peppers and glazed with The Bomb BBQ Sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner
Cuisine American
Servings 6 people

Equipment

  • Smoker, Grill or Oven
  • Large mixing bowl
  • Large Spoon x2
  • measuring cups and measuring spoons
  • Large Disposable Loaf Pans- I buy the 1/4 size at SAMS Club
  • Food Processor to mince the veggies
  • aluminum foil

Ingredients
  

  • 1 Green Bell Pepper, minced
  • 1 Red Bell Pepper, minced
  • 1 Yellow Onion, minced
  • 4 Garlic Cloves, minced
  • 1 tsp Red Pepper Flakes
  • 2 tsp salt and ground black pepper
  • 1 cup Panko Bread Crumbs
  • 2 eggs, beaten
  • 1 tsp liquid smoke flavor Optional
  • 2 pounds ground beef
  • 1/2 cup The Bomb BBQ Sauce- set aside until final 10 minutes of smoking! Recipe link in main post

Instructions
 

  • Preheat smoker, grill or oven to 300 degrees. If using a smoker or grill, add wood chips for more smoke! Do not use wood chips in the oven!
  • Combine all ingredients (EXCEPT BBQ Sauce) in a large mixing bowl until mixed really well. Place in a large loaf pan and shape the mixture to form a solid loaf. Cover with aluminum foil.
  • Place in a preheated smoker, grill or oven and cook at 300 degrees for 1 hour. Glaze the top with BBQ Sauce and cook uncovered for 10 more minutes. Check internal temperature for safety- 160 is the recommended minimum temperature!
  • Allow to rest for 10 minutes. Slice and serve!
Keyword sanctuary ridge family recipes, Smoked Meatloaf

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Perfect Pot Roast
Sanctuary Ridge Family Recipes

Perfect Pot Roast

Monica ScottLeave a comment
Perfect Pot Roast

Today’s recipe is super simple! I love all the ways you can serve a juicy, tender pot roast! Traditional pot roast dinner with roasted veggies and mashed potatoes with gravy is a classic meal. A dear friend of mine introduced me to Italian Beef sandwiches, which are absolutely delicious! On a recent camping trip I prepared pot roast and had some left over so the next day I sautéd bell peppers, onions, garlic and the left over pot roast to make mouth watering beef nachos. There’s nothing better than simple meals like these!

Perfect Pot Roast

Ingredients:

  • Chuck Roast
  • Lipton Onion Soup Recipe
  • 1 cup water
  • salt/pepper

Directions: Place prepared Chuck Roast in the Instant Pot. Pour 1 cup of water over the roast. Sprinkle the onion soup mix over the roast, place the lid on the instant pot, making sure the seal is set to pressure setting, and cook on the beef setting for 70 minutes (for 2 pound roast) or 80 minutes (for 3 pound roast). Remember it will take 20 minutes to build pressure before cooking time begins and around 20 minutes for pressure to release before you can remove the lid safely. Always follow manufacturers instructions when using pressure cookers. I love mine! Some prefer using a crock pot and this recipe can be made with a crock pot on low heat for 8-9 hours. Enjoy with your favorite roasted veggies, mashed potatoes, sandwiches, or nachos!

Perfect Pot Roast prepared without veggies this time to serve on French bread with habanero jack cheese and dijon mustard.

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Sanctuary Ridge does not accept ads or payment for mention of products or businesses.

Blackened Rub
Sanctuary Ridge Family Recipes

Blackened Rub

Monica ScottLeave a comment
Smoked Chicken with Blackened Rub

There are so many spices and grilling rubs available pre-mixed but why not try making your own? It is such an easy thing to mix a bowl of seasoning to grill chicken, steak, burgers, ribs, fish or pork chops. A friend of mine introduced me to home made rubs and sauces when I was in my early twenties. I have learned to tweak the recipes I find, adding more hot spice or sweetness if I find it needs something more. Try it out and taste it. Change it if there is anything you don’t like. I tried several recipes before settling on this one. This Blackened Seasoning Rub is great on everything! These bone in Chicken Breasts are smoked with the rub applied generously. The sugar and oregano are what cause the “blackening”. Let me know if you like it in the comments!

Blackened Seasoning Rub

Ingredients:

  • 2 tsp. Paprika
  • 4 tsp. Thyme
  • 2 tsp. Onion Powder
  • 2 tsp. Lawry’s Garlic Salt
  • 1 TBSP. light brown sugar
  • 2 tsp. Cayenne Pepper
  • 1 tsp. Oregano
  • 3/4 tsp. ground Cumin
  • 1/2 tsp. ground Nutmeg

Directions: Combine all ingredients in a small bowl, mixing until thoroughly combined. Sprinkle on your choice of meat and prepare as desired. Store in an airtight container.

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Sanctuary Ridge does not accept ads or payment for mention of products or businesses.