To make your life even easier, I’ve added an accompanying spice from the Silk Road Spice Merchant. Pick your meat, grab a spice, get some wine/beer (more on that later) then soak up what's left of fall. Sounds like a good weekend to me.
Even though we live so close to the mountains, most of us have never really tried game meats. Elk steaks are my personal favorite game meat. More lean, but just as flavorful as beef. They are easy to cook: sprinkle some Juniper Berry Spice Rub and grill them just like a beef steak, but a little rarer.
Fresh peaches are the perfect summer dessert. Cut them in half. Brush on a little canola oil. Throw them on a medium grill for two minutes to get a little soft and some nice grill lines. Sprinkle (or dump) Silk Road's Summer Fruit Sugar all over them until they're not healthy anymore. So good. So freakin' good.
There lots of great cuts of pork to get from Spragg’s. Mike, the manager, and also the wicked chef behind Seed+Soil, recommends pork butt steaks for grilling. They don’t dry out like pork chops, and they have a very ‘steaky’ taste for being pork. They’re like a poor man’s New York Strip meets bacon. Cover them with Memphis Pork Rub. Yep, they’re really good.
Brian, the owner of Market Seafood, is also an amazing chef. This what I do... walk up to their display case and ask Brian, ‘What’s good today?’ He will have an answer, and a different answer depending on what's fresh. Then ask Brian 'How should I grill it.' He’ll give you good, simple advice. On Saturday we had the sockeye salmon. Brian said to put tin foil over for the grill and seasoned with Salt Water Chilli Lime. You’ll have the same thought that I do every time I bite into Brian’s fish prepared Brian’s way, ‘I love you, Brian.’
We really do have the best beef in the world right here in Alberta. Silver Sage might be the best of the best. To learn why it’s so awesome, check out the blog I wrote a few weeks ago and when the family behind Silver Sage came over to my house dinner a few years ago. Rising incredible beef is truly an art and science.
I prefer fatty succulentness of the ribeye. My wife, Leilani, prefers the meatiness if the New York Strip. I prefer the spiciness of the St-Laurent Steak Spice. Leilani prefers the smokiness of the Chicago Steak Spice. Either way, you have the meal of your life.
Now that you've got a great dinner planned... walk across the parking lot to the barn that houses J Webb Wine Merchant. My advice is: tell them what you got for dinner, and ask them what you should drink. Sarah, the beer guru, always nails it. Always.