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Smoked Beef Brisket is synonymous with Texas BBQ, but how did that happen?
Smoked Beef Brisket (GF) is an amazing, flavorful cut of meat that is easy to cook, the key is patience to low and slow. There is one exception, The Crying Tiger – Thailand’s method of preparation requires a marinade to tenderize slices of brisket then grilled quick over a hot grill. This is discussed, later.
Brisket Traditions
Hearing the word brisket, many of you may know this cut of meat is a popular holiday meal for the Jewish culture. Served for Passover, Rosh Hashanah, Hanukkah or Sabbath, brisket has traditionally been made by braising in the oven.
Brisket’s Popularity Origin
But back to how does the Jewish culture and Texas BBQ come together? As Jewish immigrants made their way from Eastern Europe in the 1800s, many settled in Texas.
During the early 1900s in Texas, Jewish delis were advertising brisket at a cheap price during holiday times.
It wasn’t until the 1950s, that a restaurant in Texas had started smoking the meat. Black’s Barbecue, claims to be the first restaurant to serve smoked brisket. From then on the art of smoking bbq meats has spread around the country.
Brisket Low & Slow
Brisket, being a tougher cut of meat, generally requires a low and slow cooking technique. Either by braising, in the oven or on your smoker, slow roasting to a high internal temperature will transform the brisket to tender & juicy taking on the flavors it is cooked with.
As the brisket slowly rises in temperature over hours, the fat and meat’s connective tissues down to deliver a tender result. Ideally 203° will produce a nice brisket. But depending on who you ask and the particular brisket this may vary from between 195°-210°.
It is fine to eat it between these temperatures, just remember the lower the temperature, the more slicable the meat will be but may be a bit on the chewy side. If you go too high the meat will become more able to shred.
Shoot for 203° on your first cook and then you will be able to gauge what you like and adjust from there. Using a knife to determine tenderness is another great way to see if it is done. Over 195° you can stick a knife into the meat and can determine doneness by the resistance you get from the meat.
Brisket rises in temperature slowly so if you keep opening the roasting pan, oven or smoker it will extend the cook. Using an wireless thermometer will help dial in the temperature of the meat.
Check out The Meatstick Chef X wireless thermometer, its short probe is great for cuts of meat that are not too thick. If you have two you can put one in the flat and one in the point to monitor both parts of the brisket!
Keep in mind, the point end of the brisket will most likely lag behind the flat temperature because of the thickness variation. No worries there either, you can utilize both in different ways, slice the point and you can slice or shred the flat.
Leftover ideas, bbq brisket with the shredded, make a sandwich or use in Brisket Barley Soup!So Good!
Brisket’s Versatility
Brisket is also used for Corned Beef which is braised with seasoning until tender or Pastrami smoked with a heavy spiced crust different than brisket.
The cut of brisket is used around the world. Many countries including the United States, it is a cheaper cut of meat, partly because it is a tough cut compared to rib roast or other cut.
Thailand Cooks Brisket Hot & Fast
Asian countries braise brisket, then sliced and served in noodle dishes. But Northern Thailand has a dish called Suea Rong Hai translated means Crying Tiger Steak.
The brisket is sliced thin 1/4″ and marinated for up to 4 hours. The marinade helps break down the meat and then grilled to medium rare.
Served with a spicy dipping sauce and an ice cold beer. The meat is meant to be eaten hot off the grill. If it is not the meat cools down and it becomes tougher to chew.
Tales of How Hot & Fast Got its Start
There are several tales (no pun intended) why it is called The Crying Tiger. One is that, the meat, when cooking looks like tiger stripes as the fat begins to cook.
Another says, brisket is such a tough cut of meat that a tiger can’t chew it. So it makes him cry.
And the one I like. A tiger had killed a cow in the jungle. He had eaten so much that he could not eat any more. But he took one last bite out of the brisket and discovered that it was the best piece of meat. He was so full that he cried because he couldn’t eat anymore.
Whatever story you believe for the Crying Tiger Steak, there is probably some truth to all of them. The next brisket I get ahold of, I am going to cut some of the flat before I put it on the smoker and make this bar appetizer. Maybe I will wait until it is not winter outside to enjoy the cold beer.
Brisket Rub & Smoke vs Braising
Brisket spice rub flavors will not penetrate the meat much but provides a great bark on the finished smoke or oven roast. Braising a brisket will help to infuse flavors of the liquid, whether it be red wine, herbs or vegetables.
Meats cook faster in a wet environment than a dry environment but that doesn’t mean that boiling will cook faster. Braising, low and slow will allow the meat to become tender over the cook.
Pick Up a Brisket and Give it a Try!
You can probably pick up some BBQ from a local restaurant in your area. But smoking one yourself gives you a great meal and leftovers to enjoy another day. Patience is the key with making brisket, whether smoking, oven roasting or braising.
Give it a try, ask your butcher at the market if they can cut you a flat, it is a good entry cook. The flat will be leaner but it can give you a taste of the process of cooking brisket. Smoked Beef Brisket (GF) will become family favorite!
Culinary Seasons Shop Categories makes it easy to find recommended items by Chef Tony Z. From Knives and Cutting Boards to Baking and Cookware there are recommendations that will help you become a better cook.
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Items are added periodically or new items will be featured. Check back often to see what is new or what deals Chef Tony Z has partnered with.
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Entertaining this Holiday Season? Do you need a Vegetarian Appetizer or Entree Option? Look no further, you may already have some of these ingredients on hand for this Mushroom & Asparagus in Puff Pastry!
Great as an Appetizer or Entree!
Watch and See How Easy it is to Make!
What Can I Find in this Article?
Puff Pastry – Lamination Magic
Don’t Have Time to Make Puff Pastry?
Recipe
Puff Pastry – Lamination Magic
Puff Pastry, that magic dough that can be used for appetizers, entrees and even desserts. Its versatility is unmatched, it can be cut into various shapes, scored and docked to create an impression to fill, and as in this recipe make a filled pocket encased in flaky, multi-layered dough.
Puff pastry isn’t the only lamination dough, the other two types are Danish and Croissant doughs. Puff pastry is the simplest dough to make, the ingredients consist of flour, water, salt and a butter block whereas the other two include eggs and yeast.
The dough is made then rolled out into a rectangle shape. The butter is formed into a block that is about 1/2″ thick. The dough is then folded over the butter. The dough encased butter is rolled to about 1/4″ thick then folded over on itself. As the process continues, each turn the dough creates multiple layers that exponentially increase with each fold. Repeated roughly 6 turns.
This process of making puff pastry can take hours, mainly because inbetween each step folding you may need to refrigerate. Keeping the butter cold is an important key in the process of making the dough this is because butter is the only leavening agent in the dough. Because of this, as the pastry bakes the butter melts between the several layers creating steam causing the pastry to become flaky.
Don’t Have Time to Make Puff Pastry?
The process of making your own puff pastry is an amazing process. If you have the time and want to experience the process I suggest you do! I enjoy the process of making the dough but if you don’t have the time or want to go to the extra lengths, buying the dough is what most of us do.
Believe it or not, restaurants and even many bakeries purchase premade dough. Mainly because the art of making laminated doughs from scratch has been diminished in the culinary world. Mostly because of time and the skill level needed to create consistent, perfectly made dough.
Try this recipe – Miso Caramel Apple Tart Recipe with Puff Pastry
At the grocery store there is typically one, or if you are lucky a second option in the freezer case. This brand is good for most uses, but I recommend introducing yourself to your local bakery or even restaurant, ask if they will sell you a sheet of puff pastry.
One benefit of reaching out to a professional is the sheets are not folded like you will get from the grocery store puff pastry. If they are able to sell you a full sheet of pastry don’t worry, you can just cut the sheet into the sizes you need to keep in your freezer.
If you are lucky, you may even be able to find a box of 1/2 sheet puff pastry at your local restaurant supply store. Pick up a box, it that has approximately 24 sheets to a case and have a shelf life of a year in the freezer.
Great to have on hand to make a special dinner, some turnovers during fruit season, or getting creative dessert. Don’t forget about Beef Wellington for the holidays!
Serving Suggestion as an Entree Print Recipe
Servings: 4 servings
Author: Chef Tony Zentgraf
Great as an Appetizer or as an Entree. Even if you are not vegetarian, you will love this hearty puff pastry filled with dijon, sauteed mushrooms, asparagus, shallots and garlic and topped with cheese. Serve with a red wine sauce as an entree and Enjoy!Servings are as an entree not as an appetizer, cut into diamond shapes to serve as an appetizer. Pin Recipe Share on Facebook
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Sauteing Filling Ingredients
Heat a saute pan over medium high heat. Once heated, add the oil to the pan.
Add the sliced shallots and saute until translucent.
Add the sliced garlic and saute until fragrant.
Turn up the heat to high and add the Asparagus and Dry Thyme. Saute for about 1 minute.
Add the white wine and reduce. This will cook the asparagus while the wine reduces.
When the wine is mostly reduced leaving only 1-2 tbsp in the pan, add the sliced mushrooms.
Saute the mushrooms until the wine is absorbed into the mushrooms and they have taken on some color.Season with Kosher salt and black pepper
Refrigerate the filling until it is cool. This is key to filling puff pastry, the filling needs to be cold. The cold butter in the puff pastry is what will make the pastry rise. If you add hot filling to the pastry it will melt the butter, giving a less than ideal baked result.
Preparing the Puff Pastry
Preheat the oven to 375° with the rack in the center of the oven.
Remove the puff pastry from the freezer to allow it to thaw enough to become pliable. Approximately 15 minutes.
If you are using grocery store puff pastry that is folded, you may want to let thaw a bit longer to allow it to be unfolded and pressed flat. Follow the steps below once flatened.If using a half sheet that is not folded, skip this step and follow the steps below.
Once the puff pastry is semi thawed, cut both sheets in half and then half again. This will leave you with 8 rectangles. 4 for the bottom and 4 to top the filling.
Place 4 of the rectangles of puff pastry onto a sheet pan lined with parchment paper or a baking mat.
Filling the Puff Pastry
Spread 1 tbsp of dijon mustard onto each of the puff pastry sections on the sheet pan. Leave ¾” around the edges to allow for egg wash.
Divide the mushroom and asparagus filling between the 4 rectangles of pastry on top of the dijon.If there is excess, you can reserve aside to plate warm on top or side of the baked pastry.
Top with the cheese, divide between the 4 filled puff pastry.
Mix the egg with about 1 tablespoon of water and whisk until combined.
Brush the egg wash onto the pastry around the filling.
Top with the remaining puff pastry.Begin with one corner, press down to seal the two puff pastry sheets together. Work your way around each rectangle pressing to seal all the way around.
Brush the outside top of the puff pastry.
At this point, if the puff pastry is very soft return to the refrigerator or freezer for 15 – 20 minutes to get the butter in the pastry to reharden.If the pastry is still firm to the touch you can bake immediately.
Bake on the center rack of the oven for 25 minutes. If you want to check the color of the pastry at 20 minutes that is ok. This will help determine if you need more bake time.The pastry should be risen to about 3/4″ to 1″ tall and the color should be golden brown. Adjust bake time if needed, this could depend on the oven.
Remove the baked golden brown puff pastry from the oven.Let rest for 5-10 minutes to cool, the contents will be hot. Or serve immediately if serving as entree.
Serving Suggestions
To Serve as an Appetizer– cut into 2″ squares or diamonds. This size is easy to pick up and eat. Drizzle with some Balsamic Reduction to add some tangy sweetness.
To Serve as an a Entree – Prepare the red wine sauce while the pastry is baking. Hold hot so it is ready to serve when the pastry comes out of the oven.You can leave the pastry whole or cut the pastry in half on the bias to show the filling to be seen. Spoon the sauce onto the plate.Enjoy!
This Roasted Garlic Marinated Tri Tip is infused with roasted garlic and umami flavors over the 48 hour marinade time. Yes 2 days! Then grill the tri tip to get the maximum flavors out of the marinade.
The extended marination allows the meat to take on the marinade flavors. Whether you pair with a Red Wine Mushroom Sauce or eat it standing at the cutting board, you will be wow’d how good this is.
Roasted Garlic Tri Tip Grilling
The Tri Tip is relatively lower fat cut of beef, there is a fat cap that you can leave on or remove but the internal marbling is generally low. The marinade, when allowed to go 48 hours, works similar to a brine. Helping to boost the flavor of the meat with the addition of the umami in the marinade.
Isn’t 48 hours Too Long for a Marinade?
The marinade works through a diffusion process allowing the meat protein strands to relax then reabsorb the marinade into the meat. Most marinades will tell you not to marinade for an extended period of time because the meats can become mushy.
The extended marinade time works on Tri Tip because the cut of meat is thicker than most steaks or pork cuts. The meat absorbs the flavors and grilling brings out the robust flavors in the marinade.
Tri Tip with Meatstick thermometer inserted
If you were to go longer than 48 hours the meat will begin be broken down by the marinade. Using the marinade within the 24-48 hour window is optimal. Any less than 12-24 hours the meat will not be given enough time to allow the marinade to do its magic!
Take a look at the Bourbon & Balsamic Marinated Flat Iron with Peppercorn Saucerecipe, you are going to enjoy this one too!
Believe it or not using a wireless thermometer will change your cooks. The wireless ability allows you to keep an eye on exactly the temperature of your cooks. Learn more about the Chef X and other wireless thermometers by The Meatstick.
I think you will ENJOY the Roasted Garlic Marinated Tri Tip served with Red WIne Mushroom Sauce!
Print Recipe
Author: Chef Tony Zentgraf
This marinade is packed with umami. The ingredients work to tenderise as well as boost the flavors of the Tri Tip. Grill to develop some char, this adds to the overall flavors!
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Roasting the Garlic
Measure out the garlic cloves. You can be exact if you like and count them but 1 cup will suffice.
Place the garlic on a sheet pan lined with parchment paper.
Roast the garlic in the oven for 15 – 20 minutes. Check at 15 minutes, press on the garlic or insert a fork to determine if the garlic needs to cook further. It is ok for the garlic to be browned on the outside, the marinade will be pureed.Try to avoid burning the garlic, cooking at a lower temperature will help to minimize the browning.
Once the garlic is tender, remove from the oven and allow the garlic to cool on the sheet pan.
Assembling the Marinade
In a container you can use the immersion blender, or a standard blender add the cut shallots, roasted garlic, and dijon mustard. These ingredients will be the emulsifiers in the marinade to keep it from separating. This is important to get the marinade to emulsify, you want all the flavors in this marinade infused into the meat!
Add the red wine vinegar, worcestershire sauce brown sugar & soy sauce.Puree with the immersion blender, the roasted galric and shallot should be finely pureed, and the brown sugar dissolved.
Add the black pepper, granulated onion, lemon juice, red chili flakes and Kosher salt to the container.
Puree these ingredients into the marinade. With the blender running, drizzle in the vegetable oil. This will allow the oil to break into small particles that will emulsify into the marinade easily.
Use the marinade immediately or refrigerate for up to 2 days before using. If the marinade does separate while waiting to use, reblend to incorporate.
Marinating the Tri Tip
Trim the Tri Tip of any unwanted fat cap. If you are leaving ¼” fat cap, this will not affect the marination process.
In a resealable bag, place the tri tip and pour the marinade into the bag. Massage the marinade onto the meat. Press out as much air as possible allowing the marinade to keep in contact with the meat through out the marinade process.
Marinade the beef for 48 hours. Yes 48 hours. You can use the marinade with 6-24 hours marinade time but the flavors are best when the tri tip is left for 2 days.
Grilling the Tri TIp
1 hour before grilling, remove the tri tip from the marinade and remove any excess on the meat.
Preheat the grill to a high heat, you want to get some nice char on the meat. This will help enhance the marinade flavors.
Season the tri tip with Kosher Salt and Black Pepper.Insert The Meatstick Wireless Thermometer into the thickest part of the meat to get the best results on your cook.
Sear the tri tip on the grill to develop char and grill marks. Turn the meat to get diamonds on the meat if desired.
Flip the tri tip and continue grilling to char the second side. Close the lid of the grill and reduce the heat if needed to a roasting temperature of 375-400°. This will allow the meat to roast to a nice medium rare. The wireless thermometer is a great gauge of not only the internal temperature but the ambient temperature of the grill or oven.
Remove the steak from the grill and let rest for 15 minutes, this will allow the juices of the steak and flavor of the marinade to be retained.
Slice across the grain of the meat and serve with a Red Wine Mushroom Sauce.ENJOY!
Bourbon & Balsamic Flat Iron with Bourbon Peppercorn Sauce This Bourbon & Balsamic Flat Iron marinade is a win! But if it wasn’t for the …
The Smallest and most Accurate Wireless Thermometer By purchasing The Meatstick Chef X you are not only getting an amazing wireless thermometer, you are helping …
Smoked Beef Brisket is synonymous with Texas BBQ, but how did that happen? Smoked Beef Brisket (GF) is an amazing, flavorful cut of meat that …
Cedar Planked Miso Glazed Salmon with Sauteed Japanese Eggplant and Asparagus uses a miso marinade that has a deep savory umami flavor with a salty-sweetness …
Exploring the Source with Mido’s Miso – Process of making Koji and Miso
Midori Uehara is an artisan of her craft and is very skilled at making Koji and Miso! Let’s learn the fascinating process of making Koji which is the key to Miso and so much more!
Midori Uehara settled in Oregon after completing her degree in International Studies in Japan. Prior to her university studies in Japan, she had been part of international exchange programs that allowed her to visit and live in Canada and the U.S. She studied in Montana, worked at Disney World as a Teppanyaki chef at Epcot before attended university in Wisconsin.
While in Wisconsin, she began feeling homesick. This is where she discovered her comfort food, MISO! At this point she began making her own miso and eating miso soup as a daily meal.
Returning home to Japan after her studies in Wisconsin she then completed her Degree in International Studies. Afterward, she wanted to return to the U.S. and eventually settling in Eugene, OR. This is where she met her partner and later moved to Cave Junction, OR.
Miso: Three Ingredients = Umami
Miso is made with three ingredients – a type of bean (typically soybean or chickpea), salt and Koji. These ingredients are ground together to a paste. They are then stored in a container for a year or more Depending on the type of miso (Shiro Miso, Aka Miso or Awase Miso or others) the time fermented can vary. See the recipe for Miso Glazed Salmon for more on Miso.
Not to downplay making miso or its health benefits, but miso wouldn’t be miso if it wasn’t for Koji. So I am going to focus on the interesting process of making Koji from here on out. Without Koji we wouldn’t have Miso, Soy Sauce, Rice Vinegar, Rice Wine or Sake as ingredients, Not to mention many other Japanese foods.
Koji, Never Heard of It…
When met Midori, I had limited knowledge of Koji, how it is made and all its uses. Before meeting with Midori to film the interview, I did research on Koji. It brought some light as to what Koji is but the uses of it were still to be learned. As you will see, the process of Koji making along with its uses, plays a vital role in Japanese cuisine.
If you are not familiar with Koji, it is really the backbone of Japanese condiments: Soy Sauce, Mirin, Rice Vinegar, Rice Wine, Amazake and even Sake but its uses go beyond condiments and alcohol. Japanese food would not exist how we know it if it wasn’t for Koji.
Koji Fungus – The Backbone of Japanese Flavors
Koji fungus, otherwise known as Aspergillus Oryzae, is a mold that forms on rice plants. As the rice plants mature, the mature plant droops over due to the weight of the rice grains. The rice, if left to sit, will begin to grow fungus. These fungus spores have been cultivated over 1000 years, because of this, Koji has evolved into many ingredients vital to Japanese foods and methods of preparation.
Rice Plants Ready To Be Harvested
Koji spores are no longer harvested from the rice plants in the wet paddys. Instead, as Midori explains, there are only about 10 Koji spore companies in Japan, of which these companies each have their own strain of Aspergillus Oryzae with over 100 varieties of the fungus.
Some of the different spores are better at breaking down protein while others are better at breaking down carbohydrates into simple sugars. While others work to break down both.
Midori uses a Koji fungus that breaks down more carbohydrates which is why her types of misos are sweeter than others you may have tried.
Try making your own Koji rice!
Pick up some Koji Spores to inoculate rice to see the process for yourself!
Buy Some Today!
The Process of Inoculating Rice
Koji has traditionally been inoculated on rice, soybeans and barley but depending on the type of medium you are wanting to inoculate, there are different types of spores for each.
In the southern region of Japan, barley crop is harvested. Rice is grown in the central region and soybeans in the north. Each region has their own variety of miso based on the region’s crop being used as the ingredient in Koji making.
Miso Types by Region in Japan
The majority of miso made in Japan uses rice as their medium for growing the fungus to make Koji. Since Midori makes Koji made from rice, let’s discuss how this 3 day process works.
Rice is soaked overnight to soften, the next day the water is drained. Midori demonstrates how to know when the rice is ready to proceed to the next step. She rubs a grain of rice between her fingers. If the grain of rice breaks apart and becomes rice flour, the rice is ready to be cooked.
Steaming vs Rice Cooker
Midori steams the rice instead of cooking in a rice cooker because a rice cooker will add too much moisture to the rice. Once the rice is steamed, the rice should not be overcooked.
The grains should be loose and not clump. When the rice is mashed together in the palms of your hands, it should stick together and have a similar texture to mochi, having some elasticity.
Cooling & Inoculating the Rice
Cooling the rice is very crucial in the inoculation process. As demonstrated in the video, her crew uses a special technique to move and fold the rice to reduce the temperature of the rice to below 32° C (89.6° F). This is the optimal temperature for the Koji fungus to grow on the cooked rice.
Once cooled, the rice is ready to be inoculated with the spores. Because the Koji spores are so light, they are mixed with a secondary ingredient. Typically a flour such as a brown rice flour is used. This allows the Koji spores to have some weight that will allow them to fall onto the rice instead of blowing away. Using the brown rice flour gives the Koji spores some nutrition as well to help them grow.
The spores are sprinkled over the rice a few times, during the process, the rice is mixed by hand between each batch of Koji & brown rice flour mixture is sprinkled. This is done to ensure that each grain of rice has some of the Koji fungus.
Putting the Rice to Bed
The rice is packed into pans lined with special cloth; the cloth is then folded meticulously to ensure the rice is kept moist.
Midori uses a bread proofer to keep the rice for the next 48 hours. The rice is kept at below the 32° C, the ideal temperature for growing the fungus and a specific humidity level to retain the moisture needed for the fungus to develop.
The first 12 hours the inoculated rice spores do not need much oxygen. By not being disturbed, the fungus and rice are allowed rest providing a base for good growth on the rice. After the rice is put to bed and rested, it is fluffed and folded three times over the next 12 hours. Mixing the rice the next day gives the fungus growth more oxygen, getting them to grow quickly.
Two days later, when the rice is removed from the climate controlled box, the steamed rice has transformed into Koji.
Close up of Koji after the inoculation and fermentation. Notice how therice becomes “Fluffy”
Preparing the Koji for Miso Making
Once Koji has been completed, the Rice Koji is broken up, back into individual grains. This will allow it to be better incorporated with the beans and salt to make miso.
Koji’s Importance in Cultural Heritage
Because Koji is such an integral part of Japanese food and culture, Koji fungus has been designated a National Mold. 1
In addition to the national status, the Traditional Knowledge and Skills of Sake-Making with Koji Moldin Japan is up for nomination with UNESCO World Heritage for 2024. 2
Washoku, traditional dietary cultures of the Japanese, notably for the celebration of New Year has been accepted into UNESCO Intangible World Heritage. Because Koji goes back over 1000 years and is ingrained into Japanese food, it falls into this category of world heritage for UNESCO. 3
A Big Thank You
I want to thank Midori and her crew for letting me see behind the scenes of her business and teaching me the process of Koji and Miso making. Not to mention, teaching me about the history behind Koji and why it is such an important ingredient in Japanese food.
Recipes with Mido’s Miso and Koji
Shio Koji Marinated Pork Tenderloin
Miso Soup
Miso Salad Dressing
Miso Glazed Salmon
Apple Frangipane Tart with Miso Caramel
Exploring the Source interviews Midori Uehara of Mido’s Miso
Find other Interviews in the Exploring the Source Series
Exploring the Source
All of these local, small businesses products are used in recipes on CulinarySeasons.com – Links to these recipes can be found with their interviews.
– Miwa’s transition from being a Commercial Pilot to an Artisan Bread Baker has taken her from Japan to Seattle and from there, around the world. Because of her travels, it have given her a unique perspective on the quality of bread she has been searching for. Through her travels, she has definitely dialed in her sourdough starters and bread. So good!
– Keith & Jenn are Craft Coffee Roasters in Mt. Shasta, Ca. Their vintage coffee roaster delivers consistent roasts of their ethically sourced coffee beans, because of this they have some of the best coffee around!
– Learn about Oregon Coast’s groundfish industry and what makes Port Orford’s catch so sustainable.
– Daniel and his crew of one make the best crab chowder in Florence, Or. and even beyond. In doing so, the awards have been filling the walls of the small shack on the docks. Plus, they have been featured on the food network after a visit from Guy Fieri of the Food Network. Check out their story and some chowder.
Heim Bakery
– Jenn owner of Heim is a classically trained pastry chef from Germany and has worked in France and the UK. Her pastries are to die for! Learn about her journey from her home in Germany to living in Oregon.
– Joey owner of Joey’s Hot Sauce didn’t start out as a hot sauce maker. But he has worked hard developing some of the best hot sauce I have had. All Natural, Organic, No Fillers, No Preservatives, and he says No BS!
– Trinity’s dream was to have a small farm to be able to grow herbs and flowers for use in her Herbal Teas. She has a great story and amazing teas! Because of the success of her herbal tea line, she just opened a Tea Shop in Rogue River, Oregon too!
– Peter’s ranch is located in the Applegate Valley in Southern Oregon where he raises Angus/Simmental cross beef. Because of the cross breeding of two specific breeds, this gives his beef great marbling and flavor. If you are in Southern Oregon you need to pick up some of his grass fed beef, you will not be dissapointed! Check out the recipes linked on the interview page!
Sources for data provided in this article are below:
Serving Suggestion as an Entree 
Print Recipe
Roasted Garlic Tri Tip Grilling
Tri Tip with Meatstick thermometer inserted
Print Recipe
Close up of Koji after the inoculation and fermentation. Notice how the rice becomes “Fluffy”