Ranch & Coast Magazine

June 2022

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Indulge entertaining Surefire Meals from e Butchery Tri-Tip. Grill on medium-high heat. Keep turning to prevent the marinade from burning. (When cooked, the thickest part should read 130 degrees Fahrenheit on the thermometer.) Serve with cilantro-lime marinated asparagus, garlic butter corn, or broccolini. Add steamed white rice or garlic bread for a little starch. Lemongrass-marinated Boneless Chicken Breasts. Grill with fresh heirloom tomatoes (quartered and salted), red and yellow bell peppers, and red and green onions. Toss vegetables with balsamic vinegar and top with fresh basil. Place on a platter with grilled garlic bread for a delicious summer feast. Tatalovich's Grilling Tips • Bring meat to room temperature to ensure even cooking and to allow the steak to sear and "grab a crust." Steak is "the trickiest to grill," he says, depending on its thickness and whether it is bone-in or boneless. Cook a tomahawk ribeye or cowboy cut ribeye on a high sear, then move to indirect heat to finish. Grill New York strips and filet mignon on high for three to eight minutes a side, depending on the cut's thickness. Turn the steak 45 degrees once on each side to ensure even cooking and a beautiful presentation. • Season veggies with extra virgin oil, salt, and pepper and grill over high heat in a lightly oiled vegetable pan to prevent food from sticking. Turn or move the vegetables until al dente. A grill pan is also a good way to grill fish. • Grilling chicken depends on the cut. Cook legs or bone-in thighs over medium-high heat and flip or turn continuously to ensure even cooking and prevent burning. Grill breasts on medium heat for 8-12 minutes. • When it comes to seasoning, Tatalovich calls himself "a purist," preferring salt, pepper, and garlic powder on steaks. A Maui native, he loves teriyaki and Li Hing Mui (plum powder) for pork and chicken. butcherymeats.com << @ranchandcoast ranchandcoast.com 78 JUNE 2022 RANCH & COAST MAGAZINE Karrie Ingalls, Brand Ambassador, Meyer Natural Foods; Chris Tatalovich, General Manager, The Butchery; and Gregg Sproed, Vice President of Sales, Meyer Natural Foods "Plantfluencers" Mel Brazier, Garrett Magee, and James DeSantis take it outside in this backyard oasis THE BUTCHERY: PHOTO BY ANDREA NAVERSEN PLANTFLUENCERS: PHOTO BY DANE TASHIM

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