Pepper and Herb-Crusted Prime Rib
For a different take on it, this prime rib could easily be put in a smoker. This will go over great this holiday season and can serve 14-20!
Certified Angus Beef BBQ Block Party
I could smell it before I could see it. The aromas had filled the air downtown and as I rounded the corner of the Omni onto 5th, my eyes were met with a beautiful, robust, meaty scene: barbecue. Loads and loads of barbecue.
Certified Angus Beef chose Nashville to host their annual conference, Beef Bash 2017. To kick off the weekend, 120 of the attendees toured nearby Deer Valley Farms to see a Tennessee ranch in full swing. But it was the BBQ Block Party that I was here for and it did not disappoint: ribs, brisket, sausages, prime rib, the two biggest vats of paella I have ever seen, and my favorite, burnt ends. The food was phenomenal but the stories behind the food were the real treat.
The tasty event involved folks in every aspect of the food industry, from farmers from the Midwest to supply chain operators from the Great Lakes to restauranteurs from Miami. Everyone felt the same: they are excited about how this Certified Angus Beef is positively making an impact on the quality of the beef we eat and soug how everything goes back to supporting your local farmers. Even though most at the conference were not from Tennessee, by supporting small farms in Iowa or Oregon or New York, you are in turn helping small farms here because when they are successful it encourages more and more people all over to buy food sourced from small local farms, which is of course one of the main goals of this publication.
Chef Michael Ollier of Certified Angus Beef was kind enough to send along this recipe of his that will delight all meat lovers.
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