There are several different meats that roast well, beef,
pork, chicken, and lamb just to name a few. And within those proteins, there are some
types that need to be cooked slowly with moisture and for a longer period of
time, and some that need higher heat cooked in a dry oven. I will share with
you a few of my thoughts and approaches to roasting particular cuts.Remember, I’m certainly no chef, but I really
enjoy cooking and eating.
Chicken is fairly simple and diverse.You can cook a chicken slow and with moisture
(for example in a crock pot) or you can bake it in the oven at 350 degrees for
a couple of hours. There are a large variety of spices or rubs you can use. It is just a matter of choice.
Beef becomes a little more complicated, but there is a general
rule.If it is a cut from the shoulder,
the best cooking method is slow with moisture and low heat. Cross ribs roast or boneless chuck roasts, for
example, I usually cook in a pot on top of the stove which is probably why they
call them a pot roast. I take a little
oil and coat the bottom of the pot, season the roast generously, and then
preheat the pot so the meat begins to brown immediately. I like to brown both sides so the browning flavors
are retained and the moisture is sealed in the roast, and then I add a couple
inches of water to the pan. At this
point, you can also add carrots, potatoes, turnips, onions, or any other
veggies you wish. Next, lower the heat
to the point where the water just barely simmers, cover the pot, and let it
cook for three or four hours. Remember
to check the water level so it never runs dry.The meat is done when it pulls apart easily with a fork.Add flour to thicken the liquid for a tasty
gravy, and if it gets to thick just add a little milk to thin it.
There are several roast cuts in beef that you can roast in the
oven, for example: rib roasts, London broil, bottom round, rump, and sirloin
tip. My favorite dry oven technique is
to cook the roast at a low heat (around 250 degrees) and use a thermometer to
watch the temp.Remove the roast from
the oven when the center temperature hits about 150 degrees. Season according to your taste and slice the
meat thin.You could add potatoes with
this technique as well, but the veggies will be drier without the moistures,
and I’m not a fan of dry vegetables.This method takes a little more time. If you don’t have the time, turn the heat up
to 350 degrees and still monitor the thermometer to the same 150 degree temperature.
I’ll finish a few more thoughts in my
next blog.
Happy cooking
Kenny the Meat Guy
Posted SEP. 7th, 2010 by Kenny the meat guy
Labor Day and the Beginning of Cooler Weather
Fall is definitely in the air.You can just feel the difference as the sun
goes down. The cooler, fresh air quickly
setting in and the morning seems to have a cool dampness about it as well. We also see those daylight hours beginning to
fade.
As fall comes rushing in, it creates several changes within
our households. If you have children,
the morning routine changes completely as the rush to school goes into
effect.For me, I start driving to work
in the dark. Daylight is so much better!
Some other changes we experience centers around meal
planning and cooking methods. Now we
switch to more indoor cooking and less outdoor grilling, and meal selections
change as well.
One method of cooking I would like to talk about is roasting
in the oven or on the stovetop. I
believe with our busy lifestyles, and with both parents working in many
households, roasting is a diminishing method of cooking.The sad part about it is that roasting can create
some awesome meals and is really not difficult to do.The down side is the time it takes to cook
the meal.There are a few solutions to
those concerns.
One solution is the use of a crock pot.You can throw all the ingredients into the
pot in the morning and have a delicious meal waiting for you when you get home.
Another thought is you can cook your roasts on the weekends or on those days
your schedule allows you more time for meal preparation.
There are basically two types of roasting methods, slow
roasting and dry oven roasting.Those
two methods are determined by what type of meat you are cooking.
We will look at some of the different choices of meat and
discuss what cooking method will work well for them in the next couple of
blogs.
Until then, just keep grilling those steaks and fish fillets
and enjoy your Labor Day weekend.
Kenny the Meat Guy
Posted SEP. 1st, 2010 by Kenny the meat guy
Back to School
Can you believe that school is starting within the next
couple of weeks? Summer is coming to a
quick end, and it seems like we just got a good start on the nice warm weather.
Maybe because we had such a long cold
spring, it took a bit for us to thaw out and realize summer had started.
As we listen to the news and hear the many conflicting
reports on the economy, it can be a bit confusing and can leave us wondering
what the future holds. Housing, stock
markets, gas prices, health insurance, employment and so forth, have us spinning
in circles trying to figure out how to play the game. Our meat and seafood market is no different
this year. We have had a ton of
fluctuation in pricing and availability of product all spring and summer.Starting with the halibut and salmon market
and now continuing with the poultry, beef, and seafood products. It makes it difficult to forecast and predict
the future market. It feels like the
producers are trying to push market prices up but the consumer isn’t buying
those price increases. Then product begins to back up and the price drops
dramatically.We are experiencing those
fluctuations on a weekly basis.
Because we write our ads 4-6 weeks ahead of time, we find
ourselves facing constant changes with availability of products or huge price
swings.What does that mean to you and
me as consumers?Just this, it’s hard to
know when a product is at a good price and when it isn’t.For example, boneless, skinless fryer breast
have jumped as much as 35 cents in one week’s time, so you will see an ad 35
cents less from week to week, and depending on when you made your purchase, you
are happy or disappointed.
I guess the bottom line is this: we just need to get through
this unstable time in our history and hope that we can get back to a more
stable market on all fronts.Meanwhile,
find the good things in life and focus on enjoying them. You know like smores, grilled steaks, and of
course ice cream, fishing, playing
with the grandkids, swimming, and on and on.
Have a Happy Week
Kenny the Meat Guy
Posted AUG. 30th, 2010 by Kenny the meat guy
Properly Prepared Fish
Have you noticed I haven’t blogged for a while? I decided to go on a fishing trip in Canada.
It was a lot of fun. There I was sitting in a 17 foot boat, just
me, a friend, and Mother Nature. We were
continuously surrounded by these huge whales that would come out of the water,
showing off their magnificence. When
they blew out their air as they came to the surface, it echoed across the
water. What a great experience
witnessing the whales working together to gather food. I think they are much better at fishing than
we were.
Anyway, on to the subject I would like to share with you
today.I was fortunate to catch enough
fish to give a few to friends and still bring home a sizeable catch.Now that we have these fish in our freezer,
the trick is how to prepare them so one might enjoy their rich flavor. Remember, fish are one of the greatest sources
of protein and a healthy choice as well.
Cooking fish presents two problems, however.The first is the odor that lingers in your
house when the fish dinner is finished, and the second is the fact that many of
us over cook our fish and it becomes very dry and chewy.Several people I’ve talked to thought they
didn’t care for fish, but when they tried it cooked properly, they were
delighted.
Problem one: The fish
odor.Simply cook your fish on the
grill outside.I had discussed this
earlier in a blog (refer to my March 30th 2009 blog). It gives detailed steps on how to grill your
fish (yes, that was a long time ago but it is still there and hopefully worth your
time to read it again).
Problem two: Don’t
over cook your fish.Whether you
grill, sauté, or bake it, over done fish is simply not good.Watch for that translucent color of the fish
to turn opaque.As the flesh of the fish
cooks, it turns color. As soon as you
see the color change, it’s time to take the fish away from the heat. Use your fork to separate the layers of fish,
it will flake away and the color in the middle will just barely go from
translucent to opaque. Your fish is now
ready to eat. You will be surprised at
how moist and succulent that fish is compared to that dry almost chewy over
cooked fish. Trust me; it will make all
the difference in the world.I hope you
will delight yourself and those who dine with you with a marvelous fish dinner.
Fish is really easy to prepare and when cooked
properly, it is delicious!
Happy fishing from
Kenny the Fish Guy
Posted AUG. 23rd, 2010 by Kenny the meat guy
Just For Fun
After sharing with all of you my very secret Smore making
technique, I thought it might be fun to share a couple of other things I cook
around the campfire. Campfires just have a magic charm that surrounds them. People enjoy sitting around the fire watching
the flames. It’s a great place to share
stories, sing songs, and eat campfire goodies like banana boats, or
smores.I find that children are
especially excited to be around the fire and that it is a great place to teach
them important principles. I have been in Scouting for years and the campfire
has always been a special place to teach and have fun. That’s why I have 4 different fire rings
around my place. We build a lot of fires.
So back to the subject of cooking fun...
Bread on a stick is one of my favorites. I just buy that
prepared bread dough (or you can make your own). Roll it into strips (like we did when we made
snakes out of play dough). Find a stick that’s about an inch in diameter.
Peel the bark away from the stick and
pre-heat the stick in the fire (just so it gets a little warm). Flatten the
bread dough; wrap it around the stick, and roast it in the fire until it’s
golden brown. (Treat it like the marshmallow; roast it slowly.)Then just melt some butter on the outside and
WOW is it delicious!One important hint
to remember - pinch the bread dough together on each end so it doesn’t unravel
as it roasts.
Now use the same technique but put a hotdog or sausage on
the stick. Roast the hot dog just like always,
then wrap the hotdog in the bread dough and roast it on the fire again, slowly.
I call it pig in a blanket.
How about putting a cheese stick on a stick, wrapping it in
the bread dough, and roasting it slow?Now you have a braided cheese stick.
Cooking on the open fire is great fun. You can cook all
kinds of stuff on the coals of your fire, so have some family fun and enjoy
cooking out doors.
Kenny the Meat guy
Posted AUG. 6th, 2010 by Kenny the meat guy
Grilling Steak
Well I hope some of you took advantage of my smore advice
and gave the smore rock a chance. If not, there is still plenty of time before
campfire season is over.
As the grilling season is definitely in full swing, I
thought this would be a good time to review the beef steak list so you will
know which steak you want to grill next time.Remember, grilling is a quick and delicious way to cook, and the clean
up is so simple, enjoy!
The T-bone steak is my very favorite. It consists of two distinctly different steaks
held together by the bone (those two steaks will be on the list as well). They
are the fillet and the New York. The T-bone steak has it all for me.
The New York is an excellent steak, but I like the bone-in
cuts because I believe the bone adds flavor to the meat when cooked. Boneless is a real plus for some people and
certainly is easier to eat.I still
like the bone to chew on, as long as the company I am with doesn’t mind that
I’m gnawing on a bone.There is a
Bone-in New York which is the same as the T-bone minus the fillet and that
almost works for me.
The fillet is a very tender cut of meat but not as flavorful
as some of the other cuts.Usually it’s
a leaner cut of beef without as much marbling, hence not as much flavor.The size and tenderness attracts the
attention for this steak.It is also the
most expensive of the group.
Rib Steak can be boneless or bone-in, your choice (my bone
theory still applies for this steak).Many meat eaters claim this is the most flavorful cut of steak because
of the vast amount of marbling.I can’t
debate that fact, but there is too much waste for me.It is usually a little less expensive than
other cuts of steak we have discussed so far.It’s my wife’s very favorite steak though, so we have them more often
than the T-bone.
Tri- tips, top sirloins, petit fillets (ball tips), London
broils, and even chuck steaks can be delicious on the grill but may need a
little special attention to get them ready to cook.Most of these cuts are also more economical
and may be a worthwhile trade off. There
are several great marinades that will tenderize the meat if that is an issue
for you.
The most effective way to decide what you like best is to
sample them all.Remember, we carry
certified Hereford Beef, and I think you will find there is a difference in the
quality and flavor of our beef.
Happy grilling
Kenny the Meat Guy
Posted JUL. 26th, 2010 by Kenny the meat guy
Smores Very Important
Very Important:
We have talked about a lot of thing over the past 14 months,
but this next subject is really important, and one that can make or break a
marriage.This subject is basically
geared toward the husband or boyfriend but can be used by woman in some
circumstances
The following is the
proper instructions on “How to Prepare a Smore”.
Items needed
·1 flat rock (big enough to hold 3-4 graham
cracker)
·1 bag fresh marshmallows
·1 package graham crackers
·Lots of Hershey chocolate bars (having too little
chocolate can be devastating)
·1 roasting stick
·1 campfire with beautiful red coals and very
little flame
1. Start by building your fire.
Make sure you start the fire early enough to produce a nice bed of coals with
some but not many flames (both coals and flames are good).
2. Place the flat rock near the
edge of the fire. Make sure all bugs, worms, and dirt have been removed from
the top of the rock, and it is clean enough to set your graham crackers on.
3. Place the graham crackers on the
flat rock near the fire. Place three
sections of Hershey‘s chocolate on each cracker. This process will preheat the chocolate while
you are roasting your marshmallows. “This
step is very important.” The chocolate
should start melting by the time you have completed roasting the marshmallows.
4. Place two marshmallows on your
roasting stick. A good smore takes two
marshmallows.It is very important to roast the marshmallowslowly which ensures it is gooey all
the way through the center and golden brown on the outside. (This may take
practice).
5. Now it’s time to put it all
together.Place the perfectly roasted
marshmallows on top of the partially melted chocolate using the top graham cracker
to slide the marshmallow off the roasting stick. Squeeze the sandwiched mallow
or chocolate lightly and let it sit for two minutes.
6. Always,… let me repeat this… “always
serve the ladies first”!
If you follow these instructions carefully, you will serve
the perfect smore and you will be a hero!
Kenny the Happy Meat Guy
Posted JUL. 16th, 2010 by Kenny the meat guy
Prince William Sound
I guess I’ve
been slacking a bit on the blog, but it’s been really busy and crazy these last
few weeks. Just a short description of
my July, remember I live in Sandpoint (one of the most beautiful places in the
world).
July 1st
we had a new baby Granddaughter in Utah; July 3rd
we had another baby Grandson, we have a Wedding on July 31 in Utah,
and then we have another wedding in Sandpoint on August 7th, and I
still need to get my work done. Life is
good!!
I told you I
would give you a little information about Prince William
Sound. It is a beautiful
place.Right now we are getting a lot of
Salmon from this area. This is the time
to really enjoy Alaskan wild Salmon. The
season will only be a little while longer.
There are 3000
miles of coast in Prince William Sound alone.The sound’s many fiords and islands were carved by glaciers.It’s a very deep body of water compared to
the relatively shallow Gulf of Alaska.
The cold arctic
air cools the water surface.The cool
water drops to the bottom and (in convection current) the warmer,
nutrient-laden bottom waters rise to the surface.The result is Alaska’s huge plankton bloom
which supports many types of marine mammals, sea birds and fish.It also attracts the whales from warm
southern seas where they over-winter.
I know I have been stuck on the fishing
subject lately, it’s just been an unpredictable year for fishing, and I though
you might enjoy following the season. We
will have a new subject next week.
Happy Fishing to All!
Kenny the Meat Guy
Posted JUL. 12th, 2010 by Kenny the meat guy
Prince William Sound
Northwest Salmon
Northwest Salmon
Wow, the sun has been shinning and it
finally feels like summer may be upon us. It is hard to believe that July is just a
couple of days away. I have talked about
this crazy halibut and salmon season several times and it continues to be
unpredictable but it is what it is.So I
thought it might be fun to talk about the different species of salmon we have
from our Northwest Waters. I hope you enjoy these facts:
King Salmon: For sports
fishermen, one of the most sought after fish is the King salmon also known as a
Chinook or Black mouth (you guessed it, their mouths are black).Most identification documents will describe
Kings as having teeth emerging from the gum line on the lower jaw and circular
black spots on the tail.
King
salmon are our regions ultimate trophy fish weighing in at around 20 to 30
pounds.Washington’s state record is 70+
pounds.Wild Kings spend from three to
seven years in the sea before returning to their native river to spawn.Hatchery fish weigh between five and fifteen
pounds.Whether wild or hatchery raised,
Kings grace the table of many Northwest backyard BBQs and are rich in flavor.
Coho
Salmon:Coho or Silver salmon are
normally smaller than Kings, and their teeth emerge from
a white gum line on the lower jaw.Spots
are usually missing on the tail, but it may be lightly spotted on the upper
portion.They usually spend about three
years in the sea before returning to spawn but grow exceptionally fast during
that time.
These fish are characterized by creating
quite an excitement among sports fishermen often putting up a great fight
leaping clear out of the water a number of times before being brought to the
boat.Kings on the other hand, dive deep
trying to use the girth of their bodies to wear out the angler’s arms.The meat of Coho salmon is bright pink and is
delicious prepared in a number of different ways.
Sockeye Salmon:Sockeye salmon, also called red salmon, are colored blue-tinged silver while living in the
ocean. But just prior to
spawning, they turn red with green heads and sport a dark stripe on their
sides.Males develop a hump on their
back and the jaws and teeth become hooked during their move from salt to fresh
water.Sockeye spawn mostly in streams
that have lakes in their
watershed. The young fish will spend up to three years in the freshwater lake
before migrating to the ocean. Some stay
in the lakes and do not migrate.
Sockeyes are very full-flavored, almost
strong, and faintly crab-like.Sockeye’s meat is the firmest of salmon, possibly because they have the
longest migration patterns and range.Very little seasoning is needed for this fish; they are excellent cooked
any way, but be careful, they are easily overcooked.
Pink Salmon:Pink salmon or humpies (named after the huge
hump the males develop in late spawning season) return to Washington waters
every other year on odd years.The
average Humpy weighs between three and five pounds, but some have been caught
up to 14 pounds.While Humpies are the
smallest of the Northwest’s salmon, they are tenacious fighters.The fish is characterized by a white mouth
with black gums, no teeth on the tongue, large oval-shaped black spots on the
back, and an anal fin with 13-17 soft rays.
Though many anglers refuse to admit pinks
are good eating, if handled properly immediately after catching, they are
excellent especially smoked.The trick
is to cut the gills immediately so the fish can bleed out, and clean the fish
as soon as possible after that.Humpies
that are handled improperly quickly become soft and lose their flavor.Most salmon commercially canned are pinks.
So those are some of the fun facts about
some of our Northwest Salmon.We are just
starting to get Salmon from the Alaskan Prince William Sound. I will tell you a little about this region in
my next blog.Enjoy these fresh wild
Alaskan salmon while they are available.
Kenny the meat Guy
Posted JUN. 28th, 2010 by Kenny the meat guy
Fishin's Fishin'
That’s how I feel about the wild halibut and salmon catches this year. I don’t remember a time when the halibut stayed this high in price or when Copper River Salmon runs were so poor for so long. It has been very frustrating for everyone. They keep thinking the runs are going to get better but they haven’t. Some experts think the salmon runs are just late because of the weather, but everyone is beginning to wonder if there will be a good run at all.
Then we have to face our guests and try to explain to them why we have Copper River Salmon in our ads but no fish in the market. I guess that’s just one of those things. We have had to try really hard to get any wild fish into our stores at all lately. We do have Wild Keta salmon fillets, but they are simply not as rich or flavorful as the Copper River Salmon. I guess we just wait patiently and see what develops.
I’ll mention a couple of other questions I have been asked lately. Farm raised Atlantic Salmon are in short supply at this time and will be for a while. This issue has driven the price higher and the wild salmon market isn’t helping that situation either. Yes, the oil spill is affecting the wild shrimp market already and everyone’s concerned about the future of Gulf shrimp.
Wow, this blog feels a little negative, so I guess I’ll tell you one more fish story. I took my wife fishing Saturday evening. The lake was beautiful and it was just the two of us with a fishing pole in each of our hands. We were slowly trolling for a bass with nothing happening for a long time. Suddenly, my wife yells “I think I’m caught on the bottom.” I said, “I don’t think so” as I watched her pole jerk around wildly. I yelled, “Come on, reel it in” and she finally brought this beautiful 17 inch cut throat up to the side of the boat. I quickly remarked, “oh sweetie that fish is going to be great on the grill”! She replied, “but it is so pretty”. I knew what was coming next. “Well, what would you like to do with your fish” (the only one caught the entire evening) I asked. She replied “what would happen if we let it go.” I said with a quieter voice, “it will just swim away.” She smiled a big smile and said, “let’s do that” and we did and it did.
Kenny the Fishless Guy
P.S. I had popcorn for dinner when we got home. There wasn’t even any ice cream!
Have a great week and happy fishin’.
Posted JUN. 15th, 2010 by Kenny the meat guy
Recipe Time
It’s time for another recipe from my unusual list of nonconventional
cooking!I usually call it slop gourmet,
but to make it more palatable, I’ll call it “Frito Chip Casserole”. Try this one; it may surprise you.
You can make this in
a casserole dish, 9x13 cake pan, or a Dutch oven.It makes 4-6 generous servings.
1. Mix one large can of chili and the same amount of cream of
mushroom soup.Add no water; combine both cans in a sauce pan; heat to simmer.
2. Use one medium size bag of Frito corn chips, and 1 ½ -2 cups of
shredded Cheese.
3. Layer Frito corn chips on the bottom of the pan follwed by a
layer of the soup chili mix, and then a layer of shredded cheese.Repeat, you should have enough for three
layers ending with cheese on top.Place
the casserole in the oven at 350 degrees for 15-20 minutes long enough to melt
and crisp the cheese on top
4. The last step is to build a 2-3 inch layer of green salad mix on
the top and serve.
5. Some people add salsa to the salad mix before eating. I actually
add salsa mixed with Thousand Island dressing. That adds a lot to the dish for
me.
Of course it’s good, especially
if you serve ice cream for dessert!
Now, if you noticed this recipe is a meatless dish (well, unless
you add burger to the chili)…that just happens sometimes.You can make up for it by having a big steak,
burger, chicken, or pork chop the next night, just to make sure you keep your
diet well balanced.
Have a great week!
Kenny the Meat Guy
Posted JUN. 7th, 2010 by Kenny the meat guy
Shoul a Guy Blog on a Rainy Day?
That’s the question I asked myself as I sat down to share
some thoughts with you today. Of course, the answer has to be yes or there
would be very few blogs written this spring.
So let’s just take a minute and look at the bright side of
things this morning. First, as we look outside it’s still a beautiful place to
live, everything is so fresh and green, flowers blooming, and all that new life
budding, showing promise for a bright future. Second, no drought here, I haven’t even had to
get the hoses out to water the lawn yet. Third, I still believe we live in the greatest
country in the world, and I’m so thankful for all those who have sacrificed a
lot and in some cases everything so we can have what we have today. I’m thankful for those who continue to serve
our country today and that will guarantee our freedom for our bright future. So look around and see all the good things we
have to be thankful for, including the rain that brings forth life for the
future. A bright smile can bring a lot
of brightness to those around you. So
help brighten someone else’s day and you will notice it will brighten your day
as well.
On to some fish &
meat news
Copper River salmon are not showing up in very
large numbers, and the cost is going to remain high for the near future. I’m grateful that they manage the catch so
there will be a bright future for the Cooper River Salmon too.
Pork and beef prices are still on the rise but retail prices
are holding steady for now. Meat
proteins are still affordable, and there are some great ad prices to take
advantage of every week.
Plan your menu’s around good buys and that will stretch your
grocery dollars a lot. However, there
are those special times that you want a particular item for your meal. In that case, just buy it and enjoy every
bite.
There is so much great food around us that you should always
be able to find a great deal on a great meal. Roasts, casseroles, and fresh baked cookies
sound good to me during this cooler weather. Take advantage of cooking in the oven while
it’s cooler out. It will help warm your
house while you cook.
Have a great week and remember be happy. It just feels
better!
Kenny the Meat Guy
Posted JUN. 1st, 2010 by Kenny the meat guy
More About Salmon
Copper River salmon is the “frontline fisheries
talk” these days, and we continue to watch the pricing with each opening. Currently,
we are on opening number four and the price keeps slowly dropping. I’m
sure it will continue to drop as more waters open and more fish are caught. We will see some of the other rivers and
fisheries come alive soon as well, and that will take some of the pressure off Copper
River salmon.
One more thing I want you all to know is that there are
three different salmon from the Copper River. At this time, we see mostly Sockeye salmon and
some King’s. Later this summer, we will have the opportunity to bring the Coho
salmon on board. They too are a
beautiful bright red color which signifies the rich flavor and oil rich meat.
The other great news about the Alaskan fisheries is how well
they are managed. All of the entities involved
with these fish work hand in hand to make sure the fish remain plentiful. They work hard at maintaining a sustainable
environment that will produce this product for years in the future. These entitities carefully monitor the number
of fish that make it to spawning areas and ensure the next year’s runs will be
successful.
There are many good rich salmon harvested each year other
than Copper River.It’s funny how this river became the big name
for salmon.We will be featuring other
fisheries as they open for fishing.These salmon will be great just like Copper River salmon, so
take advantage of this wonderful time of year as the fresh wild salmon and
halibut make their way to market. Look in our ads as we feature these fish
often at this time of year.
There are many articles that boast about the goodness of
these fish especially about the health benefits. It just seems like a win win situation all the
way around, great taste and great health benefits! Remember, these fish are excellent grilled,
and it’s quick and easy, and there is no fishy odor in the house.Also, clean up is a breeze when you place
foil down before you grill the fish.
Have a great week!
Posted MAY. 25th, 2010 by Kenny the meat guy
Copper River time is here again
Copper River
Salmon season is always an exciting time of year. It is traditionally one of the first fresh
salmon openers we’ll see as the Alaskan fisheries begin to open. I blogged last year about how we had to guess
at Copper River salmon prices when we began to
market these beautiful fish each year. We have to guess because our ads are written
and set for print before the fish are even processed. We try to use the information we gather, and
then we just hope we are in the right marketing range. I thought I would share a sample of the
information we get plus a picture. The
season is upon us, enjoy.
Here’s the latest news from Copper
River:
As
of yesterday, a strong weather system has moved into the Gulf
of Alaska, bringing high winds, rain and snow. In Cordova yesterday,
it was blowing 50 knots. Today, winds are expected blow 25-50 knots, with gusts
from 70-90 knots. Winds are supposed to abate by Thursday, but some of the
fleet has voiced concerns about taking to the grounds if the weather and seas
don’t lie down.
The projected catch for round #1 (from
ADF&G data):Kings: 785 fish. This
equates to 17,270# round wt = 12,952# dressed weight, industry-wide, all
packers combined Sockeye: 8,986 fish. This equates to 59,187# round wt =
44,390# dressed weight, Industry-wide, all packers combined
The river continues to “break up”. Open
water is visible at many points from the Million Dollar Bridged downriver, but
water levels overall remain low. There are many sea lions at the mouth of the
river (on the many sandbars), but none have gone upriver at this point. This is
a sign that salmon are not yet in the river, and instead are “outside”. The
sonar counters have not yet been deployed at the MilesLake site.
Copper River round #2 will be
Monday, and a 12-hour fishery is the most likely scenario. ADF&G won’t give
the fleet a 24-hour period until they see enough fish being caught and/or going
upriver. The Monday fishery will commence without inside-water closures. Round
#3 (on May 20) will have inside-water closures in effect.
:
Posted MAY. 17th, 2010 by Kenny the meat guy
Get Ready here they come, the Copper River
Appreciation Part 2
I was pretty amazed when I stopped to think about how much
work, how many jobs, and how many businesses are involved for me to grill our
steaks and cook our prawns for that special Mother’s Day dinner celebration.
Just for that Certified Hereford beef T-bone steak to get to
our kitchen table, someone has to raise cattle where they will feed each cow
until it weighs about 700 pounds.The
rancher will then sell or partnership with a feed lot operator to make sure the
cow is raised under the strict guidelines set by the Certified Hereford
Association.In the feed lot, our beef
will be fed and cared for until it reaches eleven to twelve hundred
pounds.The beef will then be sold to
National Beef who is one of only two processing plants licensed to process
Certified Hereford Beef.Yoke’s Foods
then buys the cattle from National Beef and it will be shipped to our
distribution center in Spokane.The distribution
center then ships the beef to our stores where our friendly, highly skilled
meat department staff will cut that beef and will package some beautiful T-bone
steaks for me to take home and cook on my well used grill.
That sounds simple doesn’t it? Now think about each one of those businesses
that handled that beef. Each business
has its own complicated structure to make sure the beef is handled with care. Think of all the stages each business has to
deal with. There are employees,
equipment, supplies, and services that have to be organized and paid for along
the way. Facilities and equipment have
to be maintained, bookkeeping processes have to keep track of all requirements
and aspects of that business and inspections are made for all kinds for food
and work safety programs. Each step in
this journey requires people and uses products that create other jobs and
businesses. We could go on and on.
I hope you get the point. There are many steps to produce our food
products. Many hard working people labor
everyday so we can drive to a grocery store and buy all the great food we love
to eat. I think we would all benefit by
taking a moment or two and be more appreciative of the things we have and how
fortunate we are in today’s world of technology.
Wow, I almost feel too tired to cook after contemplating how
much work it was to have a T-bone steak brought to my kitchen.
Kenny the Meat Guy
Posted MAY. 10th, 2010 by
In Appreciation
Yesterday, May 1st was my mom’s birthday, and
today May 2nd is my 1st grandchild’s birthday. I won’t tell you how old my mom is, but Skye will
be 12 years old. We had a birthday party
for my mom, and all four of my brothers and sisters were there. We are a very close family, and we get
together often, but for all five of us to be there at once, is a special time.
We had a great day telling stories, playing games, and
eating of course. I laughed until tears
came to my eyes several times during our day together.On the way home, I just sat back and
reflected on the many events that have shaped my character and my life. I’m so grateful for my family and the joy they
bring me. There have been many hard
things to bear over the years, but it seems the good memories are the ones that
come to mind most often.
Mother’s Day is this coming Sunday May 9th.I hope we all take a moment out of our crazy
lives and be thankful for the very lives our mothers gave us. I guess every now and then as I try to think
of interesting meat and food topics for this blog, my mind wanders, and I get
reminded of the many avenues and experiences in our lives that we should
reflect on. So thanks for letting me
share with you some thoughts that come to my mind as I reflect on my
experiences. I hope it helps you reflect
on the good things in life and remember not to take life so seriously.
Now, I was intending on blogging about the need to
appreciate all the work that goes into providing us with so much of the great
food products we have available to us today. Since I
have had the privilege of visiting many sectors of our food industry, I am
always amazed at how much work it takes to finally get that food on the table. So now you know what my next blog will be
about.
Happy Mothers Day, Mom!
Kenny the Meat Guy
Posted MAY. 2nd, 2010 by Kenny the meat guy
Salmon & Halibut
As spring pushes winter out of the way, the halibut and
salmon seasons begin to open, and we see fresh halibut and salmon become
available again. I mentioned last year (when I first started to do this blog)
about the uncertainty that accompanies these openings.
When we deal with Mother Nature, we have to accept her
terms. For example, the halibut season
was predicted to have an abundance of fish this year, but the fish were supposed
to be a little smaller than normal. However,
when opening day came, Mother Nature brought several storms our way and the
fisherman had a hard time harvesting halibut. The storms caused fewer fish available on the
market and prices remained higher than predicted. The price always relates directly to the
availability of fish. As the halibut
catch becomes more abundant, you will see the prices drop.
I shared this example with you, because I wanted to make
sure we weren’t confusing the sustainability issue we hear about today with the
consequences that Mother Nature brings on us. She controls the wild runs of salmon and
halibut by how soon the spring thaw comes and when the rivers open up to allow
salmon to move up stream, not to mention, the abundance of the new generation
of fish.
The sustainability issue has much to do with managing the
conditions Mother Nature brings. The
idea of a sustainability program is to make sure the number of fish left each
season will be able to replenish future generations to harvest. The need for sustainability is now recognized
on a greater level than ever. When the
industry realized they could over fish and deplete this resource, they began to
strongly emphasize this issue.
I have watched how the Alaskan fishing industry monitors and
manages their many different salmon runs. It makes sense to me that if my livelihood
depended on making sure these fisheries survived, I would do all I could to
keep a healthy vibrant source of fish available to sustain my livelihood.
It’s great that we are learning how to control and strengthen
these fisheries so we will have these great resources available to us for years
to come.
Have a great week
Kenny the meat guy
Posted APR. 26th, 2010 by Kenny the meat guy
Quick and Easy II
Grilling steaks, burgers, hot dogs, fish, and I’m sure there are other items too, can also be quick and easy to fix. After you pre-heat your grill, all of the above items can be ready in 20 minutes or less. The other great part about grilling is that the clean-up is pretty easy; not to mention, the wonderful aroma it sends throughout the neighborhood. We have all been walking down the street when all of a sudden that great BBQ smell hits us right between the eyes. Often my wife will make me go home and grill something just because it smelled so good.
I know you still have to fix items other than meat so I will mention the steaming method for cooking fresh vegetables. Just place an inch or so of water in a pan; get it to the point of a slow boil; place your fresh broccoli, carrots, cauliflower, asparagus, corn on the cob, and if you’re brave, brussel sprouts, in the pan. Cover with the lid and cook only for a few minutes. Steaming is a quick, easy and healthy way to cook. The trick here is not to over cook your vegetables. Add butter and seasonings to your taste just before you serve the veggies. To top off your meal, don’t forget breads. Yoke’s has some really great artisan breads that just complete a meal with perfection.
Now to finish that quick and easy meal, we must look at dessert. What can be easier than going to the freezer, getting out the ice cream, and scooping it into a bowl? If you want to get fancy, add hot fudge and peanuts (heat the hot fudge in the microwave). You will once again be the hero to all those who feast with you. The best part is that it was quick and easy!
Cooking doesn’t have to be hard or time consuming. There are many ways to cook great quick and easy meals. I hope you all enjoy these spring and summer cooking ideas. They will give everyone more time to enjoy the beautiful things of life, and yes, food is a beautiful thing!
Kenny the Meat Guy Now that was quick and easy
Posted APR. 19th, 2010 by Kenny the Meat Guy
Quick & Easy
Hawaii
was amazing. The sun was out every day,
the temperature was between 75 and 80 degrees, and the water seemed about 75 to
80 degrees as well. Underwater was
beautiful, and the turtles even seemed relaxed and friendly.The whales were still there, and we watched
them spouting and jumping and listened to them calling. What an experience! It was a perfect vacation!
Now I’ll give you a glimpse of how my mind works. The day after our vacation, we were kind of
tired and lazy so when it came time to fix dinner, my first thought was “let’s
fix something quick and easy.” My next
thought was “that would be a good topic for a blog,” so here it is “short and
sweet”.
We ended up fixing beef cube steaks with mashed potatoes and
gravy. Some of you may be more familiar
with the term ‘chicken fried’. That’s
how we fixed the cube steak. It takes
about 20 minutes from start to finish preparing chicken fried cube steaks. We simply coat the cube steak lightly with flour;
season with my favorite spices, salt, pepper, and garlic; pre-heat some cooking
oil in a fry pan; place the cube steaks in the pan, and brown on both sides. They cook quickly because they are thin and
cubed so don’t over cook. We cooked our potatoes in the microwave and then mashed
them up with butter, milk, salt, pepper, and garlic. To make your meal a bit healthier, you could fix
your favorite vegetable. That’s quick
and easy as well.
I thought I would mention that a cube steak can be made of
beef, pork, or chicken, which ever one you prefer. The instructions are the same for all three
meats.Yoke’s will cube any cut of meat
for you, but if you have cuts at home that are not cubed, simply place one at a
time in a large freezer bag and pound them with the flat side of a tenderizing
hammer. The freezer bag keeps the meat
juice from splattering all over your kitchen.Of course, you could dry them really well with paper towels and forgo
the freezer bag.
There are several meals that are quick and easy to prepare
at home and with little effort or time needed. I’m kind of old fashioned, and I still enjoy
cooking at home, especially dinner. Paula
and I both work, so time is precious in the evenings, but dinner is also a
great place where families can communicate with each other and share stories
from their day. The meals are great and
will be appreciated. It might be worth
one more blog on “quick and easy” so stayed tuned.
Kenny the Meat Guy
Posted APR. 12th, 2010 by Kenny the meat guy
Vacation Time!
Well my friends, if I was going to be perfectly honest with
you, today my blog would read as follows:
Kenny the Meat Guy is going on vacation for almost two
weeks! Where you might ask? Then my smile would go from ear to ear as I
gave the answer, Hawaii!
One of my favorite things to do in life is to scuba dive or
snorkel in the beautiful clear waters of the ocean.I
haven’t been able to do much diving, but it is so relaxing and awe inspiring. My first trip to Hawaii
was four years ago; Paula and I were celebrating our 25th wedding
anniversary. It was the fulfillment of
one of my life long dreams.
One of the neatest things I discovered when I put my head
under the water is that I could hear the whales singing as clear as a bell. What a breath taking sound. I have read books and watched documentaries
about underwater adventures since I was a young boy, always dreaming of
swimming underwater and actually being able to breathe. I am awe struck and intrigued by the beauty of
the underwater world. I learned to dive in LakePend Oreille years ago but never had a
chance to dive in the ocean until my first trip to Hawaii.
I remember sticking my head under the ocean waters, and
there before my eyes was the fulfillment of a dream. It was actually more beautiful than it was on
TV with fish and coral of every color imaginable, and they were everywhere!There were even sea turtles swimming around
me. I just couldn’t get enough time in
the water. Then last year we were
fortunate enough to go on a cruise to the southern Caribbean
where we went snorkeling at every port of call. For me, it is one of the most peaceful and amazing
experiences of my life. Luckily, Paula
loves the beaches and the ocean as much as I do. She’s not quite as excited about being under
water as I am, but she is happy on the beach, so it all works out for both of
us.
Now you may ask, “What does this have to do with meat?” Nothing, but remember, I’m on vacation! I’ll talk to you about meat or seafood when I
get back.Until then, have a super two
weeks.