Thursday, February 16, 2017

Grilled Flank Steak with Spicy Green Beans

[FTC Standard Disclaimer]  We received no compensation for this post.  We have no affiliation with any specific brands mentioned, except Certified Angus Beef and the GrillGrates were a review sample.

Here is that Flank Steak with Spicy Green Beans recipe that I mentioned in my review of the Woo rig for a BGE Mini-Max.

Flank steak is a great cut of beef because while it is lean, it is still very flavorful.  I often use it instead of skirt steak for fajitas because I prefer the flavor and thicker portion of beef.  It has long muscle fibers running the length of the steak so it is very important to slice the steak against the grain to get the most tender bite.

  • Despite the name, the green beans are only mildly spicy as is.  That's what the chili garlic sauce is on the platter - to let each person adjust the heat to their liking. 
  •  To blanch the green beans, drop them in boiling water for 3-4 minutes.  Then remove them and shock them in a bowl of ice and water for a few minutes.  That will stop their cooking. Then just pat them dry with paper towels and if not using until later, put them on refrigeration.
  • I make a blend for stir fry oil.  I like the flavor of sesame oil but it's way too strong for my tastes.  So I blend about 1 teaspoon of sesame oil to a half cup of a high temp cooking oil.  I used to use peanut oil for stir frying but recently switched to avocado oil.  Avocado oil has a very high smoke point (500°f compared to 450°f for peanut oil) plus it is high in Omega-9 fatty acids.
  • We like to serve this with sweet jasmine rice but coconut rice or a cilantro chile rice would be good too.

How to stir fry on a kamado grill like Big Green Egg, Kamado Joe, or Vision grills

Grilled Flank Steak with Spicy Green Beans

Serves: 4


  • Flank steak

For the marinade

  • 1/2 cup Yoshida's Original Gourmet Sauce
  • 1/4 cup Ink Ginger Sesame Soy Sauce
  • 2 tablespoons chili garlic sauce
  • 1 tablespoon roasted garlic
  • 1/4 cup stir fry oil

For the Spicy Green Beans

  • 12 ounces green beans, blanched
  • 3-4 medium sized portobello mushrooms, sliced
  • 1/2 medium sweet onion, sliced into wedges
  • 1/4 cup Yoshida's Original Gourmet Sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon chili garlic sauce
  • 1 teaspoon roasted garlic
  • sesame seeds for garnish


  1. Marinade the steak.  Mix the marinade ingredients together.  Place the flank steak in a 1 gallon zip top bag, add the marinade, press out excess air, and zip the bag.  Slosh the marinade around to cover the steak and place in the fridge for 4-6 hours.  Flip once or twice during that time.  Remove from the fridge 30 minutes prior to cooking.
  2. Make the Stir Fry Sauce.  Mix together the 1/4 cup of Yoshida's, 2 tablespoons soy sauce, teaspoon chili garlic sauce, and teaspoon of roasted garlic.  
  3. Preheat charcoal grill to 450°f.  
  4. Grill the steak.  Shake off the excess marinade and pat the steak dry with paper towels (helps form nice sear marks).  Apply a very light coat of the stir fry oil (maybe 1 teaspoon a side) on the steak.  Grill the steak about 4 minutes per side to an internal temperature of 128°f for medium rare or about 5 minutes per side to 135°f for medium.  Remove to a resting rack and immediately put the wok on the grill to preheat few minutes.
  5. Stir fry the veggies.  Once the wok is hot, add about 1-2 tablespoons of the stir fry oil and add the mushrooms and onions.  Stir fry until tender, about 5 minutes.  Add in the green beans and just enough sauce to cover everything but not pool, 1-2 ounces.  Cook another 2-3 minutes until done and remove from heat.  Sprinkle with sesame seeds.
  6. Slice the steak across the grain and serve with veggies, the leftover stir fry sauce, and extra chili garlic sauce on the side.


  • Yoshida's Original Gourmet Sauce - It is a sweet Asian style sauce that we get at Sam's, Publix, and a few other retail stores.  If you can't find it, you can substitute a sweet teriyaki sauce.
  • Ink Ginger Sesame Soy sauce - As of this post, Ink isn't widely available yet. We got ours to test out from a very cool friend that happens to work for their insurer.  You can use another flavored soy sauce or just regular soy sauce and add some ginger and sesame oil.
  • Chili garlic sauce - We use the standard Huy Fong brand and buy it at one of the grocery stores that we frequent.  I love this stuff more than Sriracha because it has a more balanced heat to flavor ratio.  You could substitute sambal oelek in the same amounts or a little less sriracha.
  • Portobello mushrooms - These are the medium sized ones 1-2", not the full sized 4-5" ones.  You could also use about 5 or 6 of the smaller "baby bella" variety or go with something different altogether, such as shittake and/or oyster 'shrooms.

Asian style marinade recipe for flank steak on the grill.
We didn't marinade under suction, the steak was part of a two pack so we have vacuum sealed it prior to this. Didn't want anyone thinking I had some special technique.  I do have a vacuum marinator but I'm not convinced it does anything special.

Carbon steel wok for kamado grills from the Ceramic Grill Store on a Big Green Egg Mini-Max
I had to season the wok because this was the first time I used it, so I did that before grilling the steak.  It's a carbon steel wok from Ceramic Grill Store.  My sister got that and the Woo rig it is on, for me for Christmas.

Grilling the flank steak on GrillGrates on the Mini-Max, a small sized kamado grill.  The marinade has sugar and will burn easily, which is another reason I pat the steak dry after marinating.  You're not wiping off the flavor, it should already be in the surface of the meat. 

Always rest your hot meats on a resting rack to avoid trapping heat between two flat surfaces. This minimizes moisture loss during resting and yields a juicier steak, according to Rouxbe Online Cooking school.  I tried it side by side after taking a class there and I've done it this way ever since that comparison.

Small wok and woo rig for the Big Green Egg Mini-Max and other small kamado grills.
After seasoning the wok and cooking the steak, I had burned my coals down and needed to add 2 handfuls of lump coal.  You want plenty of heat with stir-frying and an under-fueled fire just wasn't going to cut it.  This wasn't ideal but it only took a few minutes to get the heat fully going again because I still had a good base of hot coals.  I was just topping it off.

Stir frying over a fire - or as I like to call it "stir firing" is a great use for small kamado grills like the Big Green Egg Mini-Max. I bought this one from Mannix Pools down in Winter Haven.  They just expanded their grilling show room and added facilities for the frequent BBQ and grilling classes that they have.  If you're in the area, check them out for your grilling equipment, grilling supplies, and pool supplies.  BJ and his staff will take care of you.

How to stir fry on a kamado grill, such as; Komodo kamado, big green egg, and vision grills.
Once you add the beans, you are just cooking them until heated through, 2-3 minutes.  Also don't use too much sauce.  You only want 2 to 3 tablespoons of the sauce.  You want just enough to coat the veggies, you don't want them swimming in the sauce.

Parker's Charcoal is one of the best lump coal for kamado grills like big green egg, kamado joe, and primo.
Kamado grillers are notoriously picky about the lump charcoal that they use.  We prefer to use Parker's Charcoal which we buy at a local grocery store.  They are based in our State and use only Tennessee hardwoods.  In my experience for the past 2 years, it burns clean and consistent.  Usually it has pretty equal sized pieces without much dust, although we recently went through a couple of bags that had been treated roughly, probably at the store level.  The newer bags are back to the usual quality.

Stir fried spicy green beans with flank steak recipe.
Sliced up and ready to serve.  Take some of the leftover sauce, mix in more of the chili garlic paste to get the heat level you want and add it to your plate.  I put it on everything, the beans, rice, and steak.

For other recipe ideas for flank steak, check out these flank steak recipes at Certified Angus Beef. They are one of our sponsors but this is not a compensated post.  I just like the look of these recipes, especially that Southwestern Salad with Avocado Dressing.  I'll be making that one for sure.

Tuesday, February 14, 2017

Kamado Equipment: Woo Rig 150 for Mini-Max

[FTC Disclaimer] I received no compensation for this post and have no affiliation with Big Green Egg or the Ceramic Grill Store.

My sister gave me a Woo rig and a wok for my Mini-Max for Christmas.  That was fantastic because while I have plenty of accessories for our large kamado grills, I haven't picked up many that fit the pint sized Mini-Max.

The Woo rig from Ceramic Grill Store serves as a great wok stand when you invert it.
Woo rig (#150) and a 12" carbon steel wok for the BGE Mini-Max.

What's A Rig?

Rigs are optional wire racks or frames that kamado users can use in their grills to expand capacity or create specific configurations for cooking.  They aren't required and you can do 90% of everything I do with just a standard heat deflector, grate, and an extended or raised grate.  But they do make things more flexible and fun.  Some examples include:

  • Spider Rig - The most basic rig, the main use of this is to hold a stone to serve as a heat deflector.  You can also flip them upside down (legs down, ring up) to hold a wok or raise a grill grate by an inch or so.
  • Raiser Rig - I think of this as an advanced spider rig.  It can hold a heat deflector, be used to hold a raised grate, or both at the same time.  
  • Roswell Rig - This holds two pizza stones at once, so you can cook two pizzas at once or it doubles your baking space if you are using your kamado grill as a wood fired oven.
  • Adjustable Rig - The grand-daddy of rigs, in my opinion.  We use them to get the optimum set ups during our BBQ competitions and at home I use them to double my capacity for big meats or even triple my capacity for ribs and wings.
And that brings us to the Woo Rig, that my sister gave me.  They make them for all kinds of kamado sizes but this specific one is the Woo 150 for the newer Mini-Max.  If you have the first version of the Mini-Max you'd want the Woo 75, I believe.  The Woo rig is made and sold by Ceramic Grill Store in Denton, Texas.  This one for the Mini-Max runs right around $40.  

A Woo rig is a needed accessory for the Big Green Egg Mini-Max.
The Woo rig is useful as a wok stand, a raised grate rig, a heat deflector rig, and gives an easy way to move hot plate setters.

Use the Woo Rig as a Wok Stand

The first thing I used the Woo for is as a wok stand.  It holds the wok at the perfect height over the coals. I made stir fried spicy green beans to go with a grilled flank steak.  That post is coming up.

A Woo rig doubles as a good stand for using a wok on the grill

Use the Woo Rig as a Raised Grate

I love my Mini-Max, the size makes it so convenient. But it's compactness puts the grill grate super close to the coals. Here is a shot of my Mini-Max with a full Kick Ash Basket of coal and the grate on the fire ring.

Grill grate and full Kick Ash Basket on a BGE Mini-Max
Being so close to the heat source exacerbates any hot spots. 

The Woo rig can be used as a grate grid lifter on a ceramic kamado grill like the Kamado Joe or Primo.
The Woo lifts the grate up right at 2.5 inches.  This distance balances out the heat from below a bit.

Use the Woo to Handle the Plate Setter More Easily

You can use the Woo to either hold a small stone or your plate setter to create an indirect heat set up in your small kamado grill.  

Mini-Max plate setter in a Woo rig.

How to set up your BGE MIni-Max for indirect grilling heat.
The rig raises your cooking grid about an inch above felt line - a bit higher than with the plate setter alone. This set up is good for smoking, baking, and fire roasting.

The plate setter in a Mini-Max is a bit more difficult than the larger versions.  The Woo rig fixes that issue.
Without a Woo rig, you have to reach in like this to take the plate setter out. I don't have sausage fingers and I'm not wearing heat resistant gloves here (grill was cold, just demonstrating) but you can see how little room there is.  Put your gloves on and it gets down right cumbersome sometimes.

With the Woo rig in, you just lift up the edges of the rig and the plate setter comes out without any problems.  Plenty of room to get an easy grip, even with the bulkiest of heat gloves.  Again, the grill was cold, this was just demonstrating how it works. 

I'm quite pleased with the Woo rig for my Mini-Max. It has made it easier to handle the plate setter, cook raised direct, and stir fry on my Mini-Max.  It definitely gives me options.  Thanks for the rig, Rhonda!

Saturday, February 11, 2017

Blogger Summit at the World Food Championships Day 2

Day 1 of the Blogger Summit at the World Food Championships was session based but Day 2 was a field trip to Bayou La Batre to learn first-hand about Alabama's bountiful wild seafood and the industry's practices to keep that seafood abundant for generations to come.

World Food Championships 2016 Orange Beach AL beach scene
The weather on the Gulf Coast is typically warm, sunny, and beautiful.  Even in early November, temps are in the mid-70's and bright.  Of course, Murphy's Law of Weather took effect and our all day outing was cold, windy, and rainy.

Visiting An Oyster Farm

Our first stop of the day in Bayou la Batre was Murder Point Oysters.

Murder Point Oysters are rich in flavor, creamy with a buttery taste and light metallic finish.
 Yeah, I know, your first question is the name - yes, in 1930, one oysterman murdered his competition over the lease on the oyster area and ever since, this place was known as Murder Point.   

Murder Point Oysters practices "off bottom" oyster farming. Dr. Bill Walton of the Auburn University Shellfish Lab talked about the benefits of off bottom oyster farming during Day 1, which include:
  • It allows you to select the best location in terms of things like water flow, oxygen, and water salinity.
  • It keeps the oysters cleaner, minimizing fouling from silt and barnacles.
  • It enables roughing up the edges of the shell, which causes the oyster to grow more "cupped" compared to the flatter, shallow oysters growing in the wild.
  • It creates conditions that mimic extended low tide conditions.  That causes the muscles to become more developed because the oyster naturally "holds tight". 
  • It allows for the oyster to go from being harvested to being on a refrigerated truck for delivery in 10 minutes.

World Food Championships 2016 Murder Point Oysters
These are the baskets that Murder Point Oysters use.  The oysters attach inside of these and then these are suspended up off of the bottom.

World Food Championships 2016 Orange Beach AL Murder Point Oyster Farm
This is what an oyster farm looks like.  These are "Australian long lines" and suspend the baskets at the proper depth. 

This is a Quick Sorter used to tumble and clean up the oysters.

World Food Championships 2016 Orange Beach AL Murder Point Oyster Farm
This party barge is used for processing when demand and conditions allow.

World Food Championships 2016 Orange Beach AL Murder Point
But sometimes they have to do it manually...

World Food Championships 2016 Orange Beach AL Murder Point oyster farm
Luke Zirlott explaining their farmer operations to the food bloggers.

It costs more to do this and these oysters grow slower than bottom farmed oysters, so why do it?  Because it produces a premium oyster with a buttery taste.  These oysters won't end up in a plastic tub at your supermarket - these are like prime beef - almost all of them end up at premium restaurants.

World Food Championships 2016 Orange Beach AL Murder Point
Literally the freshest oysters ever - they were out of the pristine Gulf waters just minutes before top food bloggers were savoring them.

Wild Caught Gulf Shrimp

Next we headed over to Graham Shrimp Company where they have been harvesting the Gulf's bounty for four generations.  When I grew up on the beaches in North Florida,I always watched in fascination at the shrimp trawlers going up and down just off shore. We bought our shrimp fresh in Mayport with the shrimp boats parked out back, coming back to the docks daily.  But in the Gulf, it's different.  These guys go out for weeks at a time, from Key West, FL to Brownsville, TX to bring in the best shrimp the Gulf has to offer.

World Food Championships 2016 Orange Beach AL Graham Shrimp Co signage
Graham Shrimp Company is one of the largest suppliers of IQF wild caught Gulf Shrimp.  

World Food Championships 2016 Orange Beach AL Graham Shrimp Co Enterprise boat
The Enterprise and a crew of 4 can haul 60,000 pounds of shrimp in 60 days, holds 50,000 gallons of fuel, and has facilities to individually quick freeze shrimp to -5°f. 

World Food Championships 2016 Orange Beach AL Graham Shrimp Co
Ernie Anderson, bondsman turned shrimper, was a terrific host, showing us the entire operation from the back of the boat through where it loads on the trucks to restaurants and stores all over the Southeast.
A few facts of note that I learned on this visit:

  • Any scraps of the shrimp (heads from headless shrimp) at Graham Shrimp Company are used in a venture that produces chitin - a natural substance used in agriculture, industry, and medicine.
  • They land 17 million pounds of shrimp a year and process 45 million pounds in Alabama.
  • In 2005 there were 5,000 shrimp boats working the Gulf, today there are just 800.

Fresh Crab From The Gulf

Our next stop was Olympic Shellfish, a crab fishery in Bayou La Batre.  Here's a video of the arduous work of picking crab.

If you don't watch the video, here are a few of the notes that I wrote down during our visit.

  • Despite all of the advances in food processing, crab picking remains a 99.9% manual process.
  • Indonesian and Thai imported crab is from a swimming crab, completely different from wild caught Gulf crab.
  • Jumbo lump crab is specifically one part of the crab, regular lump is the smaller cavities, and the dark crab meat is crab claws.
  • Whole crabs are sold for dollars per pound.  Crabs used for lump are typically #4 crabs running about $.70 per pound, the smallest ones legally available for harvest.
  • The crabs are boiled 700 pounds at a time.

Old Fashion On The Bayou Boil

After touring these fishing companies, we went to the Bayou La Batre Community Center where Graham Shrimp Company and the Members of Organized Seafood.

The buffet was loading with boiled shrimp, fried shrimp, fresh shucked oysters, marinated crab salad, and all of the fixings.  

Lucy Buffet's LuLu's and Accountability in Sustainable Seafood

Our final stop of the day was back in Gulf Shores at Lucy Buffet's restaurant, Lulu's, to learn about Fish Trax.  Fish Trax is all about using technology to advance accountability in sustainable seafood. It's a voluntary system that tracks fish from the point it is harvested until it hits the plate in front of you.  
  • For you and me, the consumer, that let's us rest easy knowing when, where, how, and who caught your fish.  
  • More importantly, this is providing amazing data that helps researchers, fishery managers, and the industry collect, share, and interpret information to help keep our oceans' resources available for future generations.

World Food Championships 2016 Orange Beach AL Lulu's Fish Trax
Chef Dylan Feekner prepared some special dishes including this shrimp salad topped fried green tomato that was a fantastic appetizer.

World Food Championships 2016 Orange Beach AL Lulu's Fish Trax
Fish Trax works like this. Your fishmonger or restaurant gives you a card with a QR code like this. You can use your smart phone to pull up detailed information on your seafood.

World Food Championships 2016 Orange Beach AL Lulu's Fish Trax
For example, the red snapper we were served linked to this information. It tells you who caught it, how it was caught, who processed it, who sold it, and who prepared it.

Complete documentation of the fishery from harvest to plate - it's a pretty cool idea.

It was a long day and I learned a TON of information. It wasn't mentioned on the tour, but I saw three common themes from each of these fisheries - family, pride in quality, and conserving for future generations.

Day 3 was taking the E.A.T. Certification to add to my food judge certifications and that post is coming in a few days.

The registration for entering the World Food Championships for 2017 is now open!  

Wednesday, February 8, 2017

Ribeye Steak with Green Peppercorn, Roasted Garlic, and Smoked Chile Compound Butter

Grill marks look mighty sexy on a steak.  Just the image of those cross hatch marks on a juicy ribeye steak can start mouths watering.  But the even golden crust of a skillet or griddle seared steak has it's advantages.  

Certified Angus Beef ribeye steak on a Craycort cast iron griddle

Advantages of a Griddle or Pan Seared Steak

  1. You get to keep the sucs (bits stuck to the pan) for a fond to make delicious pan sauces.
  2. You don't have to do rotations to get cross hatch marks.
  3. You maximize the amount of the Maillard reaction  on the whole surface of the steak instead of just where the grill marks are. 
The last one is really important to me because maximizing the browning means maximizing the flavor.  Here's how we cooked a few steaks this weekend. I'm writing the recipe as most people would - 1 steak per person.  But the older I get, the more I shift to lesser portions, a half of a ribeye is more than enough for me.  Substitutions for ingredients are listed below in the notes section.

Grilled ribeye steak with compound butter of roasted garlic, green peppercorns, smoked red chile

Ribeye Steak with Compound Butter 


  • 4 ribeye steaks 1.5" thick, left at room temperature for 1 hour
  • 1/4 cup beef seasoning
  • beef tallow or other high temperature oil

For the Compound Butter

  • 1/2 cup unsalted butter (1 stick), softened
  • 1 tablespoon crushed green peppercorns
  • 1 tablespoon roasted garlic
  • 1/4 teaspoon Smoking Goat Farms smoked red chile
  • 2 pinches Himalayan pink salt


  1. Make the compound butter.  In a medium bowl, mix the compound butter ingredients together until thoroughly blended.  If using right away, leave it out.  If making for later, store in the fridge and take out 1 hour before using.
  2. Preheat your grill to 450°f (medium high) set up for direct heat.  Place your cast iron pan or griddle on the grill with plenty of time to preheat.  For me, that means putting it on when I first light the coals and then waiting 10 minutes once the cooking temp reaches 450°f.
  3. Season the steaks on both side with the beef seasoning.
  4. Sear the steaks.  Add the tallow to the pan and as soon as it is melted and shimmering, add the steaks.  Cook until it gets a golden crust on the first side, about 3 minutes, and then flip.  Do the same for the other side.
  5. Roast the steaks.  Once seared, shift to an indirect set up and let the steaks finish roasting to an internal temperature of 128°f, about 10-12 minutes.  Place of dollop or two of the compound butter on each steak during the last 5 minutes.
  6. Rest the steaks.  Rest the steaks on a cooling rack for a few minutes while you put the plates together.  You don't want to trap the heat between the bottom of the steak and a flat surface, as that will cause more moisture loss per  
  7. Serve.  If I have any butter leftover, I like to put a smear of it on the plate.  Sometimes I put it directly on the butter as a board sauce, like Adam Perry Lang does.  Other times, I put it to the side to use more like a condiment.  It's up to you.


  • Beef Rub - If you don't want to make my beef rub and you don't have a commercial beef rub on hand, you can always just season the steaks liberally with kosher salt, coarse black pepper, and granulated garlic.
  • Green Peppercorns - These have a unique, mild fruity flavor compared to black peppercorns.  I used to be able to buy them at Publix but now have to mail order them.  If you can't find just the green at the store, you can use the tri-color peppers that most stores sell.
  • Garlic - We almost always have roasted garlic on hand because it holds well and it's an easy way to flavor boost many recipes.  You can just substitute finely minced raw garlic instead but it's sharper in flavor so use less, to taste, about 1 teaspoon to a half tablespoon.
  • Smoking Goat Smoked Red is quite spicy and smoky.  Think of it as a cross between the flavor of ancho and the heat of cayenne.  You could also use Hell Flakes or just crumble up some red chile flakes.

Lodge cast iron skillets that fit on a large Big Green Egg or kamado grill
A few of our skillets that fit into a large kamado grill - two 10" Lodge and one 8" Lodge.  Lodge is my default cast iron pan choice because they are a Tennessee company in South Pittsburgh.

The green peppercorn goes exceptionally well with beef.  It has more flavor and less sting than black pepper, even though it's the same fruit, just harvested earlier.  I think it's worth the hassle to get it through mail order.
How to roast garlic on a kamado grill
Here's how we fire roast garlic.  We set up a small kamado grill for indirect heat at 350°f.  Cut the tops off of whole heads of garlic, season it with salt and pepper, and drizzle with olive oil.  Then we roast it for an hour.  When done, we allow it to cool and then just squish out the pulp.  We mash that together with a bit of olive oil and you get a roasted garlic paste that will hold in the fridge for a week or two.  Ours never lasts that long because we use it first.

Compound butter featuring Smoking Goat Farms Smoked red chiles
Smoking Goat Farms is a farm in nearby Grainger County and I see it in the local country stores and "local products" section of grocery stores like Butler and Bailey Market.  It has the heat of red chile flakes but the smoke flavor of ancho or chipotle.

A sizzling ribeye steak in a Lodge cast iron skillet on a kamado grill
The first night we made this, I used a skillet on the grill. 

How to use a cast iron pot for indirect cooking on a kamado grill
Instead of putting in a plate setter to switch to indirect, I used the cast iron pan as a heat deflector of sorts.  I just put a resting rack on it and the steak on top of that.

Griddle insert set up from Craycort Cast Iron Grates.
The next day we repeated the recipe but this time used a griddle instead. This is Craycort's newer grate for a large Big Green Egg, more room and a better fit.  They are one of our equipment sponsors and I'll have a full post about the upgrades in the near future.

Golden crusted steak on a Craycort cast iron griddle
One difference between a pan and a griddle is making sure you don't use too much oil or it can seep over the edges of the griddle and down into the coals where it can smolder or flame up.

Craycort cast iron grate is one of the most flexible and durable accessories out there.
The sizzle of the griddle is a good indicator of proper cooking temps.  If it's not sizzling, your temps are too cool and your meat is just sitting in warm oil rather than building a delicious crust.

Spinach Maria cooked in a cast iron dish on the grill
While the steak was roasting, I made a batch of Spinach Maria to go with it.

Trip To The Ranch

One of the perks of having Certified Angus Beef as a sponsor is that I get to take a trip to one of their ranches later this Spring.  You’ve heard the adage ‘if you love your work you won’t have to work a day in your life’. It’s true – just ask a farm family. Raising Angus cattle is hard work requiring 24-hour on-call service, but these folks love their families, the land, and the cattle who roam there. See for yourself …