SRF Journal
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Welcome to the New SRF Journal
The SRF Journal is our knowledge center for information, recipes and instruction for our products and company. We refreshed this section of our website to help you quickly find a great recipe, preparation instructions for your favorite steak or to take a closer look at various aspects of Snake River Farms.
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Pastrami on Rye
Starting with Corned Beef Brisket, this recipe transforms the brined cut into a succulent and flavorful smoked pastrami, and makes a sandwich that is good enough to rival your favorite deli. Stacked high on toasted rye bread with crisp sauerkraut and spicy brown mustard, the pastrami can be served warm. The brisket comes brined and seasoned, and benefits from a soak in cold water in the fridge to desalinate (remove some of the salt) before smoking it, which concentrates the flavors. The pastrami rub is homemade, and omits salt ensuring a balanced final product for the perfect sandwich.
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SAUTEED SPINACH
Sauteed spinach makes a great pairing for any meal that cooks up quickly for a busy weeknight dinner.
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Guide: How to cook Prime Rib
For true prime rib lovers, those who fantasize about adorning the festive table with a carefully seared roast, who can envision that first savory bite of beef during summer daydreams — Snake River Farms is the gold standard. Our prime rib is crave worthy, luscious, and the only centerpiece worth considering.
We've gathered everything you need to make the most of your prime rib here so you can prepare your most epic centerpiece yet. You’ll also find information to prepare our other beef roasts in this section.
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Smoked Hot Dog Bites
Smoked Hot Dog bites that melt in your mouth. Great as finger food or served in a bun, these were made for tailgating season.
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How to Thaw a Wagyu Steak
Fridge? Water? Microwave?
Learn about the preferred method of thawing an SRF steak to provide the best experience possible.
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Grilled Rib Eye Cap with Yuzu-Kosho Monte & Shaved Bonito
American Wagyu Cap of Ribeye meets Asian-influenced inspiration with this unique and flavorful recipe from Chef John Cuevas.
Beurre Monte, the classic butter-based sauce, gets a spicy and tart umami blast from the Japanese condiment, yuzu kosho. (It’s easy to find in Asian stores or online.) Like many Japanese dishes, the succulent beef is topped with shaved bonito flakes for visual and flavor appeal
John was classically trained from Le Cordon Blue, Scottsdale, AZ. From there, his culinary roots were established working with industry leading chefs and iconic fine dining restaurants in Arizona and California such as Mary Elains at the Phoenician and Studio at Montage Laguna Beach. He has been recognized with a nomination from the James Beard House for Best Chef, Pacific.
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PRIME SIRLOIN BEEF CHILI
Chili, the humble cool weather dish, receives an upgrade from Chef John Cuevas and USDA Prime Top Sirloin. This recipe for a classic Texas-style chili con carne (that is, just beef, no beans) is simple and relies on good quality ingredients to produce a hearty, satisfying meal.
John was classically trained from Le Cordon Blue, Scottsdale, AZ. From there, his culinary roots were established working with industry leading chefs and iconic fine dining restaurants in Arizona and California such as Mary Elains at the Phoenician and Studio at Montage Laguna Beach. He has been recognized with a nomination from the James Beard House for Best Chef, Pacific.
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Sheet Pan Smoked Pulled Pork Nachos
Never find yourself left with chips at the bottom of the bowl with these easy-to-make sheet pan BBQ pulled pork nachos. A sweet and spicy version of classic nachos, made with smokey pulled pork and all of your favorite toppings. Whether you’re tailgating or hosting a party this recipe is a winner.
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Ideas and Recipes for Leftover Brisket
After you’ve just enjoyed the brisket you spent hours preparing, the first question that comes to mind is “what are we going to do with the leftovers?” Luckily leftover brisket is versatile and can be used for a multitude of delicious meals.
At Snake River Farms, one of our favorites is brisket tacos. They are easy to prepare and can be made to match your favorite style. Leftover brisket chili is a hearty meal that is sure to please a crowd. You also can’t wrong with a classic leftover brisket sandwich.
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Leftover Porchetta Pasta with Burrata and Asparagus
Thinly sliced cooked SRF Porchetta is a flavorful addition to a delicious pappardelle pasta with bright lemon, spicy red pepper flakes, sautéed asparagus, and creamy burrata. A fantastic way to repurpose cooked Porchetta into a delightful dish. Refrigerate the cooked Porchetta for easy slicing.
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Porchetta with Quick Pickled Vegetables
Porchetta is a traditional rolled and filled pork roast encased in fat which cooks into a crackly crust. While is can be made from scratch, the Snake River Farms porchetta is seasoned, rolled and ready to cook.
This recipe offsets the natural richness of the porchetta with perfect briny, crisp pickled vegetables for a beautifully balanced meal.
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BBQ Pulled Pork Parfaits
An excellent way to enjoy a bbq meal on the go. Layer smoked pulled pork and the perfect sides, for an easy take-and-go meal. Prepping your items before makes putting these parfaits together a breeze! Perfect for a quick weeknight dinner or a fun addition to your tailgate, they’re guaranteed to be a hit.