Summer Grilling for a Group
Every Year, We Gather Team SRF
Our talented group of influencers, pit masters, and chefs — to meet up in Boise, celebrate our successes, and cook some Snake River Farms beef and pork. Last year, we paired up team members into dynamic duos to create a feast for our entire crew.
Here’s a rundown of the grilling twosomes and their fantastic dishes. These are all set up for a larger crowd and are the ideal solutions for your next grilling get-together.
CHRIS SCHEMM & GERARD MASIH
Gerard and Chris created a dish with the bold flavors they both favor with their personal cooking styles. The tandoori spices were chosen to honor Gerard’s Pakistani heritage. They started with a traditional tandoori blend of salt, celery seed, and cumin and put a personal spin with the addition of chipotle and garlic to add a smoky kick and a greater depth of flavor.
American Wagyu flank steak is rich and pairs well with the full-bodied flavor of the tandoori rub. Chris and Gerard suggest serving with two other grilled dishes: blistered cherry tomatoes and charred corn for tart and sweet balance.
TANDOORI SPICE FLANK STEAK
INGREDIENTS
2 SRF American Wagyu flank steaks
2 tablespoons salt
1 tablespoon salt
1 tablespoon celery salt
1 tablespoon cumin
1 tablespoon chipotle chili powder
1 tablespoon garlic powder
microgreens
INSTRUCTIONS
Make the tandoori spice blend. Mix all dry ingredients together and store in an airtight container.
Trim flank steaks of excess fat. Season them liberally with the tandoori spice blend and let them rest for at least 4 hours and up to 24 hours.
Set your grill up for indirect grilling at 250-300°F.
Grill the flank steaks indirectly until they reach an internal temp of 115°F. Pull them from the grill a little earlier than other cuts to allow more time to sear the steaks and form a nice crust.
Set your grill up for direct grilling, and get the temperature as high as it will go — 600-700°F is a good target temperature. Grill the flank steaks over the direct heat, flipping to a develop crust on each side of the steak, and pull once the temp hits 127-130°F for medium rare.
Let the steak rest for 5-10 minutes, then slice AGAINST the grain to shorten the muscle fibers of the steak and give you the most tender bites.
MANDY TANNER & ROSALIE PAREJA
Mandy created a recipe for the SRF Kurobuta rack of pork and worked with Rosalie to prepare the dish for our event. Savory Kurobuta pork is encrusted in a flavorful blend of fresh herbs and can be served over creamy polenta, root vegetable puree, or risotto for a grilled dish with culinary flair.
HERB-CRUSTED KUROBUTA RACK OF PORK
INGREDIENTS
1 SRF Kurobuta rack of pork
Kosher salt, as needed
Freshly ground black pepper, as needed
3 tablespoons Dijon mustard
1 bunch flat leaf parsley, chopped
2 tablespoons fresh sage leaves, chopped
3 sprigs fresh thyme leaves, stems removed
1 sprig fresh rosemary, stems removed, finely chopped
INSTRUCTIONS
Preheat the grill or oven to 375°F.
Remove the rack of pork from the packaging and pat dry. Place the rack fat side up on a cutting board. With a sharp knife, gently score the fat in ¼-inch increments, making sure to not cut into the meat. Repeat in the other direction to create an X design.
Season the rack of pork on all sides with kosher salt and black pepper, as needed. Coat the rack of pork in a thin layer of Dijon mustard, avoiding the exposed part of the bones.
Combine the chopped herbs, and starting with the bottom or bone side of the pork, sprinkle the herbs in an even layer. Flip the pork over and cover the rest of the pork in an even layer of herbs.
If using, insert a probe thermometer into the center of the rack of pork, avoiding any bones, if possible.
Place the pork directly on the grill grates or on a rimmed baking sheet in the oven. Close the lid and cook until the internal temperature reaches 145°F and the roast is golden brown, 60-90 minutes.
Remove the rack of pork from the grill or oven and let it rest for at least 10 minutes before slicing between the bones and serving. Enjoy!
CHRIS SUSSMAN & ADAM MCKENZIE
Adam and Chris don’t believe in messing around when it come to grilling American Wagyu beef. Why serve a platter of steaks when you can really impress the crowd with an entire grilled prime rib? It’s easy to make this regardless of the grill in your backyard. Chris favors a Big Green Egg, while Adam is partial to a Traeger.
GRILLED PRIME RIB WITH CHARRED SCALLION SAUCE
PRIME RIB INGREDIENTS
1 SRF American Wagyu prime rib (either bone-in or boneless)
Kosher salt
Fresh ground pepper
SRF Santa Maria Style Seasoning or your favorite rub
SAUCE INGREDIENTS
2 bunches green onions
1 Fresno chili
1 habanero chili
3 large garlic cloves
2 tablespoons white sugar 2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons cilantro, chopped
2 tablespoons cooking oil Kosher salt, to taste
Freshly ground black pepper, to taste
INSTRUCTIONS - PRIME RIB
Thaw the prime rib completely. This can take 2 to 3 days, so plan ahead.
Season the roast all all sides with SRF Santa Maria Seasoning, your
favorite rub, or salt and pepper. If you have time, do this the night before the cook and leave it uncovered in your fridge overnight. This will dry out the surface for a better sear. If you don’t have time, season an hour before it hits the grill.
Set your charcoal or gas grill for indirect cooking at 275°F. For pellet grills, set the temperature to 275°F.
Place the seasoned prime rib in the grill with the fat cap facing up. Cook for roughly 15-20 minutes per pound. Remove when the internal temperature reaches 110°F for rare, 120°F for medium rare, or 130°F for medium.
Let the roast rest for 20 minutes. While the prime rib rests, set your grill for direct cooking at 500°F. (If using a Big Green Egg, remove the convEGGtor.)
Sear the roast over direct heat for about 2 minutes or until a crust forms on the outside of the roast.
While the prime rib is cooking, make the Charred Scallion Sauce.
Remove from heat, slice against the grain of the meat, and finish with Charred Scallion Sauce. Serve immediately.
INSTRUCTIONS - SCALLION SAUCE
Place green onions, chilis, and garlic in a bowl. Coat with oil and season with kosher salt.
Set all on a perforated pan or vegetable grilling tray. Place over a hot grill for 2 to 3 minutes to char all the vegetables. Remove from heat.
Remove seeds from Fresno and habanero chilis and chop until fine.
Cut charred green onions into small, bite-size pieces.
Crush sugar and charred garlic using a mortar and pestle until a smooth paste forms. Add fish sauce and lime juice and stir to mix completely.
Move the mixture into a bowl, add chilis, and stir to combine. Add chopped onions and cilantro and gently mix.
