Meet our Team SRF Dads
MEET OUR TEAM SRF DADS
Nathan Michael [@nathanmichael] is a family man and commercial photographer currently transitioning to interior design. And if you think that’s a mouthful, you should try joining him for dinner at his house where him & his wife, Julia, will spoil you with delicious delicacies from the likes of Snake River Farms. When not cooking new recipes or entertaining friends, they love exploring the world with their three children together.
What's your favorite Father's Day tradition?
Spending time with my family at the park. Preferably one with a fire pit and great view! For our family, that’s Promontory Point in Chicago. It overlooks the city and is a great spot to get some vitamin D while playing with the kids. Not to mention, you get a few friendly head turning your way when people start smelling the waft of a great steak on the grill!
Father's Day Bundle Review - Splendid Spread:
You know what’s better than one steak? Sampling 3 different steaks. That’s why I love this sampler. It’s a smorgasbord of flavor. Plus, if you’re learning what cut you like best, this is a great way to try them side-by-side.
Your go-to cooking style for steak?
Keeping it simple. The best thing about SRF meat is it does half the work for you by packing in amazing flavor. No need to “bring out the flavor” with rubs and marinades…a little salt and pepper over some hot charcoals goes a long way!
What do you love about SRF?
I love knowing that I’m getting an honest product from a company that owns the whole process. From raising the herd to butchering the cow, it makes a world of difference in the final product.
I’m Bryan Weeck from SaucybeardBBQ a self taught backyard BBQ enthusiast from the Bay Area California. Proud father and #1 fan of a boy who loves to play ice hockey. I have always believed that if you surround yourself with great food and great people you will always make great memories and enjoy life to the fullest. My passions are food, family, friends, sports and the outdoors. I’ve always pushed myself past my comfort zone when it comes to cooking. I feel you grow as a person overall if you push yourself out of your comfort zone.My food story has taken me to on an amazing adventure of meeting new friends and people that have become more of a family to me and I’m very thankful for that!
What's your favorite Father's Day tradition?
We always mix up Fathers Day whether its hanging out with the dads that surround me and grill up a bunch of steaks or going outdoors and going camping and fishing. Either way its always a blast!
Father's Day bundle review - The Explorer:
I would have to go with “The Explorer” bundle because it has such a great variety of steaks and it screams steak tasting flight for a few dads. I think that would be an awesome day if I was going to do a steak tasting day!
Your go-to cooking style for steak?
If its a busy day and I’m low on time which is most days during the week especially during hockey season I'll do direct grilling over charcoal 400 degrees until it reaches an internal temperature 125 degrees. If its the weekend or I have time ill do a reverse sear which ill set my smoker to 250 degrees and smoke the steak until 115 degrees internal temperature. Then crank my grill to 500 degrees and sear each side for about a minute until it reaches 125 internal temperature. Both methods I let the steak rest for 15 minutes.
What do you love about SRF?
What I love about SRF is the amazing consistency in their products. Its high end quality of meats is in thousands of restaurants and loved by some of the worlds best chefs. Its also not just the amazing products but the amazing people behind this family owned company and how they take care of every customer and make sure you are taken care of.
Hey there! My name is Chris Schemm A.K.A. @TitletownGriller. As an orthopedic trauma nurse practitioner, father of 3 kiddos, and husband to a VERY understanding wife, I find my peace when I am grilling. I grew up watching my father cook and experiment with food, but discovering live fire cooking really ignited my appetite for cooking and grilling. Let’s be honest, is there anything better to cook over live fire than steak?!?! I don’t think so.
What's your favorite Father's Day tradition?
Since becoming a father, my favorite Father’s Day tradition revolves around food. It’s a day that gives me an excuse to fire up my grill and sit outside with my wife while the kids play and “help” me cook a big ol’ steak. On Father’s Day, I usually get to grill some type of massive steak that we slice up and serve right on the cutting board in the middle of the table. There is something special about sharing a steak “family style,” allowing everyone to grab exactly what they want to eat. Of course being Father’s Day, I like to wash my steak down with a nice healthy pour of bourbon, completing the perfect meal.
Father's Day bundle review - The Party Planner:
My favorite Father’s Day Bundle from Snake River Farms is “The Party Planner” bundle. This fantastic bundle includes a Prime Cowboy Ribeye, a SRF Black grade Tomahawk Ribeye, 2- 8 oz SRF Black Grade Ribeye Cap Steaks, and 2- 8 oz SRF Gold Grade Ribeye Fillets. The Cowboy and Tomahawk ribeyes are the perfect show-stopping steaks that are ideal for any special occasion and are big enough to share with your family. The cap and fillet steaks are a great size for a “date night,” and really let the richness of the wagyu beef shine through. This bundle gives you the best of both worlds!
Your go-to cooking style for steak?
My favorite way to cook these beautiful steaks is the tried and true method of the “reverse sear.” Reverse searing a steak is the perfect way to cook a nice thick steak, like a cowboy or tomahawk ribeye, allowing it to cook evenly and giving you the perfect medium rare finish. Start by setting up your grill for indirect cooking, and stabilize the temperature around 225 degrees. After generously seasoning your steak, cook it until it reaches an internal temperature of around 125 degrees. Pull the steak off of the grill and let it rest. While the steak is resting, transition your grill to direct cooking and let the temperature climb to at least 500-600 degrees if possible. Next, sear the steak about 1 minute per side to build a nice crust on the outside. Pull the steak off the grill when it reaches 128-130 degrees internally for the perfect medium rare. Resist the urge to slice right into the steak and let it rest for 10 minutes, allowing the juices to reabsorb into the meat. After the longest 10 minutes of your life, slice into this beautiful steak, place the board in the middle of the table and ENJOY!
What do you love about SRF?
There is so much to say about why I love Snake River Farms. The name itself is synonymous with excellence and the highest quality of American Wagyu Beef you can buy. They are constantly pushing the envelope to bring more varieties and new cuts of beef to their consumers. From skirt steaks to hanger steaks, they have a different cut of beef for every purpose and use that you can think of. Their passion to bring you the highest quality steaks they can is matched only by their commitment to having the best customer service around. They truly are a company that stands behind their product, and a company that I can definitely stand behind and recommend to anyone that wants the best steaks you find anywhere.
My name is Adam McKenzie [@thisjewcanque] and I am an elementary school teacher by day and have built a love for bbq and teaching people about grilling on my nights and weekends. I cook on Traeger grills and love how easy they are to make weeknight grilling part of our everyday life. I live outside Denver with my wife and 10mo old twins.
What's your favorite Father's Day tradition?
This is my first Father’s Day as a dad- so I’m excited to start building our family’s traditions. You can bet that it’ll include grilling in the backyard with delicious Snake River Farms meat!
Father's Day Bundle Review - Splendid Spread:
I love the big bbq bundle because it has three of my favorite cuts of meat. Reverse-seared tri tip is always a crow pleaser when paired with the Santa Maria rub. With pork shoulder and brisket, you also get that traditional bbq experience with meat cooked low and slow. All three together in one box makes for an epic bbq feast, or three distinct and tasty meals.
Your go-to cooking style for steak?
Reverse searing is the only way I go. It ensures perfect edge-to-edge consistency in cooking and an amazing exterior crust. There’s nothing like a perfectly reverse-seared Snake River Farms waygu ribeye.
What do you love about SRF?
I love SRF products because they’re consistently delicious and the best quality. We love the variety we can find through SRF and we know that every meal shared with family and friends will be the best.