Both Westland and Snake River Farms take the long view of things. In a commodity-driven world we make different choices. To value raw ingredients. To value people. To value flavor. Our home, the Pacific Northwest, is bountiful for the rancher and farmer alike. We are students of the land, striving to listen to its instruction. Raising cattle and planting barley both rely on the gifts of nature that our region provides. We embrace our role as stewards of this place. From pasture to plate and from barley to bottle, we seek to represent the place we are from in every product we make. Of course, none of this would be possible if you couldn’t taste the difference in the end. Each dram of whiskey and every fresh cut of beef ultimately must stand on its own merit. It must be delicious. Our brands stand on so much more, but certainly nothing less.
On a recent trip to the mountains a few hours east of Seattle, we stripped away the refinements of the modern kitchen and brought our wares into the wild. Cooking by campfire we found your meal is only as good as its ingredients and in this case the feast surpassed all expectations.
These rolled caps of ribeye might just be our favorite SRF cuts. We kept it simple with some salt and pepper, fresh rosemary and butter. Sear them over the fire using a cast iron skillet and done.
Most people say to bring beef to room temp before grilling, but a daring few swear by keeping them frozen right up until they hit the grates. We had the time and the whiskey so we gave it a try. It didn't disappoint and oh the death of char!
Fresh veggies don't need much more than a touch of olive oil, a sturdy skillet and hot coals.
Dressed this with a simple vinaigrette of lemon, olive oil, salt and pepper. Perfect.
Fingerling potatoes are ideal for outdoor cooking on high heat. They have thin skins so they crisp up easily on the outside while staying soft and creamy on the inside. We cut them lengthwise then didn't skimp on the butter.
Another simple preparation because again, you don't need to fuss with great raw ingredients. We sliced the diced guanciale and simmered them with the morels in butter on the cooler side of the fire.
While most people might use olive oil or yellow mustard to help their rub adhere to the meat, we love using Westland American Oak as it provides a light coffee and chocolate notes, tenderizes the the meat, and provides a great surface for your favorite dry rub to adhere to. Either pour 1oz directly over the surface of the meat and rub in thoroughly or add Westland into a container with meat, making sure to coat both sides. Let it rest in refrigerator overnight prior to grilling.
If you really want to bring out the notes of coffee and chocolate from the roasted malts used in the whiskey try the following dry rub:
8 oz Coarse Ground pepper
8 oz Kosher Salt
2 oz ground coffee
2 oz cinnamon
2 oz brown sugar
Scale the recipe to make sure that your meat can be well coated. Mix all ingredients well and sprinkle over all sides from a distance of 8-12 inches from the meat to ensure an even application.
Cooking in the wild doesn’t demand all comforts be left behind. While grilling our favorite steaks we came up with a few campfire inspired cocktails to complement. These recipes can be enjoyed in the backyard or the backcountry depending on the drinking vessel you have handy.
Place orange wheel flat on a hot grill for 1-2 minutes per side (or until slight char is achieved). In a tall glass; add ice, 2 dashes of Orange Bitters, 2oz of Westland American Single Malt. Lightly squeeze orange wheel over the top of the glass and garnish directly on top of the whiskey. Fill the glass w/ Soda Water and enjoy.
Prep: On a charcoal or pellet grill empty container of Maraschino cherries into foil pan and smoke on low heat (never higher than 250F) for 30 minutes. Put cherries back into jar to hold after cooling, can be kept in the fridge indefinitely. To make cocktail: In a large pint glass combine 2 oz Westland American Single Malt, 2 dashes of Angosturra bitters, 1 oz of Sweet Vermouth over ice and stir with spoon for 30 seconds. In a rocks glass add one large ice cube (can also be served neat with no ice) and strain pint glass mixture into it. Add one smoked cherry and a small bit of the cherry syrup to the rocks glass, lightly stir and serve.
Shop Snake River Farms American Wagyu. Each bite explodes with the pure essence of beef and is delicious evidence of the care and attention they successfully employ from their ranch to your table