The Lead - Inspiration Nation [SUMMER 2022] by Snake River Farms

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ISSUE 2 / SUMMER ‘22

What does it mean to eat like an American? From the savory Santa Maria barbecue of the West to the loaded grinders of the East, the tender brisket of the South to the hearty steaks of the North, this country has nothing but answers — and opinions.

This issue, we’re letting America’s great eating traditions take the wheel as we explore the endless joys of old favorites and new innovations. Come with us as we amble through high desert ranches, crash backyard grilling sessions, and encounter a steak so enormous it would make even a Texan blush.

Buckle up! It’s going to be a great ride.

Portland, OR

Boise, ID Twin Falls, ID

Demarest, NJ

Tuscarora, NV

Chicago, IL

6 34

38 54

Oceanside, CA Athens, GA

Gulfport, FL

Story and Photos by Robert Jacob Lerma

12. Zen & the Art of Backyard Grilling Featuring Chris Sussman, The BBQ Buddha

16. Summer Secrets

28. Inspiration Nation

20. The Thick of It

30. Free to Roam

22. A Feast for the Eyes

34. The Good Life

26. How to Make an Awesome Burger

Featuring The Bowman Family Featuring The Montano Family

38. Love at First Bite

Featuring The Michael Family

42. Hot Stuff: Grilling Gift Guide 52. Pro at Home 53. Seasoning & Cooking Steak Featuring Alex Lee

54. The Freshest Side Dish Featuring Hugh Acheson

55. Finishing A Steak Featuring Carlo Lamagna

56. The Hot List 58. Dining with Dave 59. Pocket Full of Deals

TABLE OF CONTENTS

6. The Great Expanse

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STORY AND PHOTOS BY ROBERT JACOB LERMA,@ROBERTJACOBLERMA

SRF’s cattle are born and bred on ranches like Northern Nevada’s massive IL Ranch — and tended to by folks like Sam Mori. Photographer Robert Jacob Lerma talks life, love, and land with one of our longest-standing producers.

BORN

O HAS M MORI, WH THIS IS SA FE CARING FOR LI GH SPENT HIS THE VAST HI DA. VA CATTLE IN NE RN HE RT NO DESERT OF

It takes a tough-as-nails person to live here. Even tougher to raise cattle in some of the most remote backcountry in America. But according to Sam, he’s been ranching “since I could walk.”

The world seems to be moving faster and faster, but life doesn’t hurry in rural Northern Nevada. And neither does Sam Mori, a third-generation rancher and cattleman who makes his home outside Tuscarora, a tiny outpost about an hour’s drive northwest of Elko.

I believe him. I’d guess he probably saddled up with his dad, Nelo Mori, even before that. Sam was born into the life. His father, who is still alive and well at 98, grew up in Fornovolasco, a town in the province of Lucca, Italy. Nelo’s family operated a restaurant and hotel there, but in 1938, when Nelo was 14, he and his father departed to Ellis Island. They eventually settled in Fallon, Nevada. “I have no idea how they ended up in Nevada,” Sam says. “My dad always wanted to be a cowboy and a cattleman, though.” The family cut wood for the mining operations around Fallon. Over the next few years, the family farmed row crops, branched out to alfalfa and corn, and built a feed lot for cattle.

It’s a peaceful drive up to the ranch. Homesteads are tucked here and there, with neighbors often miles apart from each other.

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Buying their own cattle was the natural next step. When it was time to move the cattle from the ranch to Eureka, Nevada — a distance of more than 150 miles — Sam’s family did it the hard way.

“Back then (in the 1940s), there were no trucks,” Sam explains. “So, when they went out to these ranches, they drove the cattle on horseback back to Fallon. He never put one of them on a truck or a trailer. That’s a long way from Eureka.” Funny thing, with as much technology as we have these days, much of the operation is still done the same way. We still drive cattle around the ranch on horseback. Fix fence, too,” Sam says. Some people go their whole lives not knowing what they want to do. Not Sam. Aside from four years at the University of Nevada-Reno, where he obtained a bachelor’s degree in farm and ranch management with a minor in accounting in 1977, Sam has spent his whole life in the lands of Northern Nevada, raising and tending cattle. “I never had a backup plan,” he says. “I don’t know what I would’ve done if I didn’t raise cattle. I never really thought about that, to be honest.”

THE GREAT EXPANSE

Not much has changed over the years, and the folks who call these parts of the country home wouldn’t have it any other way. Cell phone signals are sparse. There are no supermarkets. Driving out here? You better have enough gas to get back. I didn’t see a gas station the whole way up, or many of life’s other conveniences, for that matter. Come to think of it, I saw none. Just thousands of cattle, roaming the vast IL Ranch’s 1.6 million acres.

BE A COWBOY

THE MORIS HAVE BEEN RAN CHING IN NORTHERN NEVADA SINCE THE EARLY 1940S

NEIGHBORS Sam met Robert Rebholtz Sr., the founder and visionary behind Agri Beef and Snake River Farms, around 1990. “Bob,” as Sam calls him, had cattle adjacent to his ranch. It was the beginning of a long relationship with Agri Beef, which continues to this day. “He was a good man,” Sam says. “Bob was an example of the American dream. He had a vision. A vision for himself. A vision for his family. A vision for his company. It’s very rare where you find someone who has a dream and is able to piece it all together and connect the dots. But he was intelligent and brave. He had a lot of guts.” After Bob’s untimely passing in 1997, his son, Robert Rebholtz Jr., took over the reins of the company. “You wonder if those kids (of Bob Sr.) were ready?” Sam remembers. “It was quite a scary thing for us as producers.” TZ, BOB REBHOL Y AR ON SI THE VI

FRIENDS The uncertainty, as is common during transitional periods in any industry, gave pause to the relationship. “A boy became a man real quick,” Sam recalls. “And that’s hard. Bob prepared him. His father instilled values in his family first, and they, in turn, instilled these values in their family of companies. There’s a very high regard for the relationship and the respect they have for their customers and their customers’ needs. And in return, that develops trust from the company to their producers to their customers. It’s very impressive, and we appreciate what they’ve done for us as producers.” The relationship Sam maintains with Agri Beef is as strong as ever. It all begins and ends with trust and integrity, much like any important relationship in life. “Agri Beef has the latest technology with some of the oldest values. And that’s the difference. They still maintain personal relationships with all their customers,” Sam says.

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Sam’s primary operation revolves around backgrounding cattle, which is a beef production system that keeps cattle on pasture from the time calves are weaned until they are transitioned to a feedlot. “We have a purebred herd,” Sam says. “Basically, a seedstock center out in our place in Lovelock (Nevada).” This is where Sam develops his bulls and replacement heifers to create his herd. Sam operates multiple ranches across the region, each with a specific purpose. “As far as what’s here (Mori Ranch and parts of IL), we run a cow/calf operation,” he says. “We put out some yearlings, but that’s a flexible option according to the feed.” Being on the ranch with Sam, you can’t help but marvel at beauty of the landscape. It’s the middle of nowhere in the middle of nowhere. Some places surprise you. This place surprised me. It’s peaceful and easy to understand why Sam values this place. He sees and spends more time with cattle than people. They’re important to him, too. “I probably take better care of them than I do myself,” Sam says. “We all do, actually.” It’s easy to detect the sincerity in his voice. It’s almost like the cows he raises are an extension of his family. They might as well be.

“I’LL DO THIS UNTIL I CAN’T DO IT ANYMORE."

IT'S NOT WORK You’d never know by looking at his face, but Sam’s been ranching for 43 years, married for 44. He’s a family man who loves what he does. He’s in bed by 7 p.m. and up at 3 a.m., every day. “If you love what you do, it’s not work,” Sam says. When asked about the last time he took a vacation, Sam quickly quips, “Don’t ask that in front of my wife. I can’t tell you the last time. It’s been a while.” He’s 65 now and may not move as fast as he used to, but then again, this is cattle country. Sam moves at the speed of cattle. He estimates he’s raised thousands of them — at least 40,000, probably more. If you look at his genes and proclivity for work, Sam likely has tens more thousands of cattle to raise. And that’s just how he’d like it.

THE GREAT EXPANSE

THE MORIS HAVE BE WORKING WITH AG EN RI BEEF SINCE THE EARL Y 1990S.

AN EXTENSION OF FAMILY

“I’ll do this until I can’t do it anymore,” he says. We should all be so lucky. 11

@THE_BBQ_BUDDHA

& THE ART OF BACKYARD GRILLING

Here’s how Chris Sussman, the BBQ Buddha, Grills Our New Double-Bone Cowboy Steak.

Speak with author and educator Chris Sussman and you’re left with the impression he lives in a sort of permanent Memorial Day, with nothing but sunshine and grilling and good friends. He speaks with the chill of a man who has figured out his place in the world — though, as he points out, building a life around grilling and barbecue wasn’t part of the plan. After a youthful stint as a musician, he settled into a career as an IT executive, finding relief from the pressures of his job by grilling and smoking on the weekends in his backyard. “I eventually started working with competitive barbecue teams in the DC area,” he says. “And that’s when I really found my love for live-fire grilling and cooking and barbecue.”

Now, as “the BBQ Buddha,” he teaches people how to be present while cooking. For Chris, following a recipe to a T or having a kitchen setup that would make Julia Child swoon has nothing to do with creating an amazing meal. Instead, it’s about living in the moment, working with what you have, understanding fundamental principles, and using all five senses. It’s a philosophy he has distilled into his “grilling by feel” approach, which he teaches at workshops throughout the country. The crux of grilling by feel is understanding what you want to happen while cooking and adapting based on the tools you’re using, the cut you’re working with, and the environment around you. (A typical piece of advice: Throw out your timer and just pay attention instead.)

“If you understand the variables that go into my cooking instructions, then you’ll be able to adapt them to your environment,” he says. “And if something deviates, you should be able to navigate that on your own without panicking.” That in-themoment USDA PRIME approach DOUBLE-BONE makes Chris COWBOY the perfect $150 person to walk us through prepping and cooking our newest cut, the USDA Prime Double-Bone Cowboy. It’s big, it’s impressive — and it can be a bit intimidating. But stick with the BBQ Buddha’s mindful methods and you just might encounter steak nirvana.

PUT IT IN

Chris Coaxes Out Every Bit of Goodness With This Three-Step Method Chris is a total convert to the reverse sear method, which produces a perfectly cooked steak with a beautiful, dark crust. Here’s how you can adopt this method at home. TIME IS ON YOUR SIDE With a big cut like this, take your time to get the most out of this beautiful piece of meat. Take the USDA Prime Double-Bone Cowboy out of the refrigerator an hour before cooking it. Next add olive oil as a binder followed by kosher salt and freshly ground pepper. Let the seasoned meat sit while you prepare the grill.

GET IN THE ZONE(S) The key to this method is setting up your grill with two zones, indirect and direct. To cook the Double-Bone Cowboy to a medium-rare finish, start your grill at a low temperature (250°F) and then roast the steak on the indirect side of the grill until it reaches an internal temperature of 110°F for rare or 120°F for medium rare.

GIVE IT A REST

Snake River Farms steaks are deeply marbled, and I like them with something to cut through the unctuousness of the rich beef. This sauce recipe by my friend, Chef David Nyguen, has a super bright flavor profile and just enough spice to catch your attention. It’s perfect with the USDA Prime Double-Bone Cowboy or any SRF steak. INGREDIENTS

DIRECTIONS

1 bunch green onions, green parts trimmed off

1. Coat the green onions, Fresno chili, habanero, and garlic with cooking

1 Fresno chili

2. Add the ingredients to a perforated pan and set on the grill grate over

1 habanero chili 3 large garlic cloves 2 tablespoons palm sugar or white sugar

3. Once charred, remove the ingredients, take the seeds out of the Fresno chili and habanero, then mince them together and set aside.

4. Cut the charred green onions into bite-size pieces and reserve.

2 tablespoon lime juice

5. Add the charred garlic and sugar to a mortar and pestle and pound

Cooking oil, as needed Kosher salt, as needed SNAKERIVERFARMS.COM

the direct side for 1-2 minutes, or until you see a nice char form on the vegetables.

2 tablespoons fish sauce

2 tablespoon chopped cilantro

oil and season with kosher salt.

BACKYARD GRILLING

When it reaches the desired temperature, remove the meat, and let it rest while you get the temperature of your grill to 500F°. Once the grill is to temp, place the meat on the direct side of the grill and sear 90 seconds per side. You will see the beautiful crust form and take pride that the inside will be as beautiful as the outside.

THE BBQ BUDDHA'S FAVORITE

until it becomes a fine paste. Add fish sauce and lime juice, and stir the ingredients together. Once the sugar is dissolved, add the minced chilies, chopped cilantro and green onions to the sauce. Stir to combine and enjoy! 15

MER

Secrets M

Ever wonder how some people pull off the perfect backyard barbecue without breaking a sweat? Chances are, they have little workarounds designed to limit prep while maximizing lounge time. Here are our suggestions to make your next bash a snap.

Slide Into Summer Burgers are synonymous with summer, so lean into the season with SRF sliders. These 2-oz. patties are small in size but mighty in juicy flavor. Dress them with classic condiments or get fancy with bacon, guac, arugula or anything that sounds tasty. American Wagyu Blended Sliders 4/2 oz., $12

Getting Salty

Treat Yourself Steak lovers swear by the extra punch of dry-aged beef. USDA Choice dryaged steaks are carefully selected and aged for at least 30 days to bring out rich flavors. They're a treat for any grilling enthusiast (hello, Father’s Day!) – or yourself.

When should you salt your steak? We follow Food Lab expert J. Kenji Lopez-Alt’s rule: If you have the time, salt at least 40 minutes and up to overnight before cooking. Last-minute cook? Salt immediately before cooking for best results.

Hang On to Your Hat

California Gold Our SRF Santa Maria Style Seasoning brings the authentic garlic and black pepper flavors of Central California barbecue to your grill. Perfect for tri-tip, but adds a savory punch to any steak or roast. SRF Santa Maria Style Seasoning, $15

Delizioso!

Upgrade your charcuterie board with authentic Italian small-batch salami made with SRF Kurobuta pork. This Kurobuta Salami is handcrafted by winemaker Peter Seghesio in Sonoma County, California, and bursts with flavor and umami. Rotating Flavors, $18

Break out of the black hat syndrome with the SRF Leather Patch Hat. Ours is made with sun-reflecting, heathered grey chino twill to maintain your cool and finished with an etched leather patch to raise your fashion sense. SRF Leather Patch Hat, $25

The Free Spirit We love this portable twoin-one grill and smoker for camping, tailgating, or any alfresco cooking occasion. Made from lightweight aircraft alloys, the NOMAD Grill works well, is easy to carry — and looks seriously cool. NomadGrills.com

Take a Sip Throw out that shot glass. Dos Primos Tequila is smooth as silk and meant to be enjoyed sip by sip. We love it straight, but it’s equally delicious as a top-shelf option for classic summer cocktails like palomas or margaritas (on the rocks, of course). DosPrimosTequila.com

Take a Stab Kick-start the grill with SRF beef kebabs. Bathe in your favorite marinade or just season with salt and pepper. Pair with grilled veggie kebabs (zucchini, peppers, onion and mushrooms tossed with vinaigrette). Boom! Easiest dinner ever. SRF Beef Kebabs, $47

IN G R E D

Skirt Steak Secret The skirt steak is incredibly easy to make … but your friends don’t need to know that. Just let your steak chill in marinade, toss on the grill for about five or six minutes, rest, and serve. That’s all it takes to be instantly impressive. SRF’s Kaitlyn Rebholtz relies on this never-fail recipe. SRF Skirt Steak, $84

Let’s Go Dutch Expand your camping menus with a Dutch oven. Try it solo for amazing tri-tip pot roast or beef bourguignon. It makes unbeatable appetizers like campfire nachos, or wow your fellow campers by following an SRF steak with a Dutch oven peach cobbler.

IE N T S

RECIP

1 Snake Riv Wagyu O er Farms Americ an utside Sk irt Steak 1/2 cup soy sauc e 1/2 cup balsamic vinegar 1/4 cup brown s ugar 1 dash W orcesters hire sauc Maple sy e rup, to ta ste

D IR E C T

IO N S

Mix all in gredients . Place s steak in kirt a shallow d ish or pla bag and stic marinate for 1.5-2 hours. W hen read y, remov from ma e rinade, p la ce on a grill and hot cook eac h side fo minutes r 2-3 until the inside is Serve im 130°F. mediate ly.

Slice it Up Cover It Up

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Holy Cow! What Style!

SUMMER SECRETS

We don’t know about you, but we’re not exactly the neatest when we’re in the grilling zone. This sturdy cotton canvas SRF Hedley & Bennett Apron makes the transition from cook to host as messfree as possible. SRF Hedley & Bennett Apron, $85

Educate and impress your grilling guests by cutting an SRF Tomahawk Ribeye off the bone and separating the cap. Cut it into bite-sized pieces, then slice the center eye. It’s a great way for everyone to enjoy the different tastes and textures found in a thick ribeye steak. SRF Tomahawk Ribeye, $144

We have your new grilling uniform right here. Our Snake River Farms T-shirt is light enough to wear during a summer cooking session, yet stylish enough to sport beyond the bounds of your backyard. SRF T-Shirt, $25 19

The

THICK

What stands between an average steak and an exceptional steak? Just 1.5 inches.

Take a Short Cut 2 Don’t The size of a steak is easily measured in ounces, but it’s important to know how thick it is cut. Thickness gives a complete picture of a steak’s quality. If a thick steak is more appealing, why are steaks often cut thin? For many online sellers, it’s simple economics. A thin cut produces more steaks that can be sold at a lower price.

of It

OURS Cut to 1.5" thick

Cut Above 3 A Steaks are frequently sold based on a specific weight. For some premium cuts like ribeyes, this produces steaks of varying thickness. Steaks are cut from sections of beef called subprimals that taper from end to end. Steaks of equal weight will be thinner on the wide end and thicker on the narrow end.

Snake River Farms American Wagyu steaks are intensely marbled and rich with flavor. Another reason they taste so good is because we cut them thick. You’ll notice most of our steaks measure at least 1.5 inches thick.

Here are 4 reasons why:

Our master butchers cut ribeyes and New York strips to a 1.5-inch specification, which guarantees every steak we ship is of generous proportions.

THEIRS Cut to weight

Our Weight 4 Pulling Better cooking, better tasting, better looking: There’s no question a thick cut is best for a standout steak night. We’ve set the standard high for thick-cut steaks and keep pushing boundaries — just take a look at our new, extra-generous two-bone cowboy cut (page 12). With a little practice mastering the reverse sear (check out “The Reverse Sear” article on our website for a tutorial) and a Snake River Farms steak, you can banish the problem of overcooked cuts forever.

Lay It On Thick

A thicker steak furnishes sufficient size to sear each side using high heat without overcooking the interior. A lower internal temperature showcases the flavor and character of a high-quality steak. Culinary experts recommend a reverse sear for a perfect steak — cooking at a low temperature to reach perfect doneness, then finishing at high heat for a delicious, crackly brown crust. A great reverse sear is next to impossible to execute when working with a thin steak.

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Feast Eyes

for the

For Those in Pursuit of Sublime Steak

Franklin Steak: Dry-Aged. Live-Fired. Pure Beef.

Aaron Franklin and Jordan Mackay

Aaron Franklin won a James Beard award for his barbecue expertise and focuses his culinary prowess on steak. Co-written with spirit and food writer Jordan Mackay, this book is packed with info about beef, grilling, side dishes and everything needed to achieve steak perfection.

For the Aspiring Pitmaster

Cool Smoke: The Art of Great Barbecue

Tuffy Stone

Six-time World Champion Tuffy Stone is known as “The Professor” because of his encyclopedic knowledge of smoke, wood, fire and meat. His book explains in clear detailed language how to use a smoker and create world-class barbecue in your own backyard.

Who couldn’t use a little inspiration? These cookbooks provide it, page after colorful page.

For Those New to the Kitchen

How to Cook: Building Blocks and 100

Here at SRF, we see a lot of cookbooks (and we mean a lot of cookbooks), but these are the cream of the crop. Whether you buy them for yourself or for your favorite home cook, they’re sure to become kitchen staples.

Simple Recipes for a Lifetime of Meals

Hugh Acheson

When the James Beard Award-winning author and chef Hugh Acheson’s daughter was headed to college, he wanted to equip her with the knowledge to cook simple and delicious meals. His project evolved and this book is the result. Perfect for those just learning their way around a stove, but equally valuable for seasoned home chefs.

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For the Food Explorer

Field Notes for Food Adventure: Recipes and Stories from the Woods to the Ocean

Brad Leone

Bon Appetit’s resident funny guy is no joke in the kitchen. Famous for his YouTube videos, Brad brings his humor and insight to the written page. Join him as he hits the road in the Northeast in search of new tastes and techniques. It’s a heck of a ride.

The Four Fundamentals of Smoking: Pit Master Secrets

to Making Incredible BBQ at Home

Thomas Keller

Keller is a longtime SRF supporter and created the extraordinary 3-starred restaurant, The French Laundry. He focused the kitchen of Ad Hoc on the American comfort foods of his childhood. This book showcases over 200 recipes from Ad Hoc that highlights his culinary expertise with simpler fare.

For the Social Media Chef

Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains

Tieghan Gerard

Like four million other followers, we discovered Tieghan Gerard on Instagram. Her easy-to-follow but deliciously complex recipes are all here. You find a bit of everything, ranging from crockpot classics to weekend-worthy meals. Ideal for busy folks and cooks who are still learning.

For the Process Fanatic

The Food Lab

Chris Sussman

Chris is a Snake River Farms influencer and uses his vast experience to take the mystery out of barbecue by breaking down the process into simple, actionable steps. Never smoked a brisket? A complete tutorial guides you through the entire process from trimming to wrapping to slicing.

For the Haute Cuisine Lover

Ad Hoc at Home

For the Buddy Who Just Got a Smoker

J. Kenji Lopez-Alt

This book is an extension of Lopez-Alt’s column on Serious Eats, and it really is serious — there are no calls to carefree improvisation here. But science lovers will thrill at the detailed explanations and instructions that churn out impeccable results time after time.

For the Trivia Master

Food IQ: 100 Questions, Answers, and

For the Can-Do Home Cook Deb Perelman

Perelman’s award-winning blog smittenkitchen.com has launched a thousand imitators, and this cookbook proves why. Her recipes are somehow both easy to make and wildly impressive for both weeknight meals and get-togethers with friends.

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A FEAST FOR THE EYES

The Smitten Kitchen Cookbook

Recipes to Raise Your Cooking Smarts

Daniel Holzman and Matt Rodbard

Ever wonder why restaurant food just tastes better? Holzman and Rodbard decode the tips and tricks that separate the amateurs from the masters…all replicable at home. In addition to the culinary Q&A, the book includes delicious recipes that utilize the techniques identified and explained.

Top it Off Finish the burgers with your favorite toppings — pickles, onion, and tomato slices are classics. Place cold toppings on the burger while plating, and condiments like ketchup and mustard under the toasted top bun.

Layers of Flavor

Nothing says summer like a batch of hamburgers sizzling on the grill. These backyard bash staples are easy to make — and even easier to level up with these simple tips.

Real mayonnaise (made with oil and eggs) has a higher fat content than the patty and will create a protective barrier between the burger and the bottom bun. Top the mayo with lettuce or greens for extra crunch and to prevent a dreaded soggy bottom.

Heat Wave

Start with Quality Beef

A perfect burger has a nice, seared exterior and a pink center. To get the best result, cook burgers on a grill or sear on a hot cast-iron skillet. Go for high heat — about 425°F should do the trick. Place burgers on the hot surface and let them cook halfway up the sides.

Snake River Farms ground beef is rich American Wagyu, combining 75% beef with 25% fat. And as any chef will tell you, fat = flavor.

Handle With Care Chill the meat until it’s very cold before you make the patties. Once you start shaping, work quickly! We recommend 7 to 8 ounces of meat, shaped into a 5-inch round, for each patty. Be sure to make them a little larger than the bun to account for shrinkage.

Flip Out

Season is the Reason Kosher salt and fresh ground pepper bring out the natural flavor of the beef and make every bite burst with savory goodness. Take a tip from the pros and season liberally.

At this point, the patties will naturally release from the grill or skillet. Flip them and allow to cook on the opposite side. Top immediately with cheese and cover. When the cheese is melted and the burgers release from the grill, they‘re ready to go.

Bun(ch) it Up Balance is key when it comes to buns. Go with buns that are soft and inviting, but dense enough to hold up to the burger patty and fillings. Challah buns have a tempting texture, or there’s always the classic sesame seed bun.

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Let’s eat! 27

The Double R Ranch L o o m i s , WA

SRF Processing Plant T o p p e n i s h , WA

Snake River Farms Headquarters Boise, ID

The Bowmans T w i n Fa l l s , I D

The Montanos Oceanside, CA

For these three families, cooking isn’t just a necessity. It’s a chance to connect, one meal at a time. The Montano, Michael, and Bowman families may be scattered throughout the country, but like all Americans, they’re united by a common love: Food. Their techniques differ, but they share the very qualities that make cooking so much dang fun. It’s all about fantastic ingredients at their peak, plenty of family help, and making time for home-cooked meals (even if backroads are the temporary home). Come join us as we take a sneak peek at how these hardworking families make time for friends, family, and food — wherever they are.

The Michaels Chicago, IL

FA L

L D , I

MAN

If you’ve ever dreamed of leaving everything behind to hit the road (except your kitchen gear), the Bowmans will make you jealous. Selling your house and all your stuff to live on the road for a year may sound extreme, but it’s exactly what Grady Bowman did with his wife and two young kids in 2016. “It’s unique; people didn’t understand,” says the 31-year-old founder of Suboverland. “The freedom was really nice. It was a good time to reflect and think about what was going to be next for us.”

Bowman grew up around the classic cars his dad collected and his very first car was a ’69 Nissan Patrol.

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“When they broke down, I had to fix them,” he says. “I’ve always had a love for being able to fix something, make it look better, perform better, then pass it on to someone else to enjoy.” After graduating college and getting married, he worked as a FedEx contractor, maintaining a fleet of GM delivery vehicles. The money was good, but the job was stressful and kept him away from his wife and kids too much. “Number one on my priority list is family time,” he says. “Anything that gets in the way of that, I have to reel myself back.”

INSPIRATION NATION

Now back in his hometown of Twin Falls, Idaho, Bowman continues to embrace simplicity, both in his family life and when transforming SUVs into overland adventure vehicles.

These vintage vehicles taught him valuable skills.

Bowman and his wife, Hisami, gave up their FedEx routes and sold their house and most of their material belongings. That and some investments allowed Bowman to be unemployed for a year while they drove around the country. Hisami is from Japan and had never seen much of America. They especially loved visiting the national parks of the Pacific Northwest, like Bighorn Canyon. Though the year was filled with some of the best times of Bowman’s life, the worst part of the experience was the unwieldy late ‘90s, Class A motorhome they lived in. “It was huge and hard to maneuver, so you’re not going to do any off-road trails,” he says. “I thought there was a better solution.” Back home in Twin Falls, Bowman started tinkering with GM Suburbans, which have the same drivetrain as the FedEx vehicles, but with four-wheel-drive capability. Other SUV conversion companies existed, but they focused on customizing brand-new vehicles at very high price points. Bowman took his idea in a different direction.

“To make something simple is actually harder than complicating things,” he says. “We really try to make our builds, our marketing and the way we deal with people as simple as possible, take out the fluff.” Suboverland creates handcrafted overland vehicles out of used Suburbans Bowman buys from neighboring states. Interiors are lined with pinewood for the feel of a cabin and amenities include a platform bed, recessed lights, solar shower and CNC machine-cut cubbies and drawers for organization. Clients come from across the country and around the globe to buy Bowman’s simple, affordable and reliable mobile homes. Whether folks are exploring on the weekend or living full-time in their Suboverland vehicles, they’re finding happiness in the simplicity of free living.

G ra dy B ow m a n’ s

Simpler-Is-Better Camping Cooking Tips The Bowman family loves an adventure — and has nailed down meals on the run. “Cooking on the road has its challenges, and cooking for children also has challenges,” Bowman says. “So, keeping things extremely simple is what I’ve found to be the best solution.” A plate of sliders is a fast but satisfying meal on the road. These downsized burgers are kid-friendly, but adults love them, too. The smaller burger patties are easy to grill but can also be seared in a frying pan over a camp stove in a pinch. Simple sides include baby carrots, fruit, and chips. When the kids have been fed, it’s time for a “date-night dinner” with Snake River Farms filet mignon. One camp tip is to make smashed Yukon gold potatoes and blanched veggies at home and transport them in easy-to-pack foil containers. The vacuum-sealed, individual packaging of Snake River Farms meat fits into Bowman’s strategy of planning and prepping uncomplicated meals in advance. It requires the one luxury he cannot go without: a refrigerator, which is included in the Ni and San models of Suboverland builds. “Coolers are pretty high maintenance,” he says. Other than that, his camping remains as classic as his vehicles. “I have my old-school green Coleman two-burner stove and propane; we’re able to cook anything with it.” With simple prep, you can savor the superior taste of premium cuts from Snake River Farms and enjoy the good life wherever you are. INSPIRATION NATION

@suboverland

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N O

OC N S I D E,

AN T

Photographer Chad Montano nourishes his young family while celebrating his Mexican heritage.

It’s said that we eat with our eyes. The way food looks has a significant influence on how we perceive flavors and textures — a truth social media influencer Chad Montano holds dear. “Photography is a powerful tool,” says the 35-year-old, “and I’m in love with it every day.” While doing marketing for a nutrition company, the Orange County native stepped in for an absent photographer on a shoot and became obsessed with honing his craft. He bought a secondhand DSLR camera and started posting his work on Instagram as @BrieWilly, a mashup of his favorite cheese, Brie, and film, Free Willy. His glossy, sexy images attracted followers quickly. Before long, brands like Traeger Grills and Snake River Farms reached out to him. “I’m always open to doing new things,” he says. “It keeps me in a creative space.” Montano’s iPhone is now his camera of choice and family is a priority for the father of two. Check out his feed to see how he balances food, fitness and fun, keeping his perspective fresh and his family well fed.

“Growing up, we had a balance of fast food and home cooked meals,” he recalls. His mother worked two jobs, so takeout was often all she had time or energy for. But sometimes, his Mexican grandmothers would start mornings by slow-cooking beef and hand-rolling tortillas for the family’s dinner. “I was asking questions from a young age, spending time in the kitchen,” he says, noting that he helped cook for his younger siblings. Now a dad to two daughters, ages four and nine months, Montano encourages the same culinary exploration in his own kids. “It all starts with the parents. My daughter, since she could walk, is on a stool in the kitchen asking questions and helping,” he says. “Now, she sees food and wants to try it. That curiosity is great.” And while balanced meals are a priority for the fitness enthusiast, he does not deprive his kids of occasional treats like ice cream. “You gotta enjoy life,” he says. “You can’t just live on a diet."

@briewilly

$79

INSPIRATION NATION

The juxtapositions in Montano’s photos — light and dark, soft and hard, movement and stillness — reflect an inner sense of equilibrium that he has always embraced.

SRF Tri-Tip

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The

California Cut Oceanside, California, is Montano’s hometown. It’s just a few hours’ drive down the coast from Santa Maria, which has heartily embraced the tri-tip roast since the 1950s. The triangular cut, also known as a Newport or Santa Monica steak, remains a staple of California cuisine. “I’ve always eaten tri-tip, but there’s nothing like a Snake River Farms tri-tip,” Montano says. “It has such good marbling.” He says that even if it’s cooked medium well — which his wife prefers, even if purists consider it a crime — the steak remains tender, juicy and flavorful. As for prep, Montano skips the marinades and opts for traditional California spices: “The SRF Santa Maria rub pairs really well with a tri-tip; it’s usually my go-to.”

Then he goes for a high-heat sear on an old-fashioned cowboy grill. “I’m a sucker for crust,” he says. “It’s a texture thing.” A hot, close, intense flame chars the outside of the steak, building up a crust and sealing in all that mouthwatering deliciousness. “Once you get that sliced, you get the tender, juicy middle and salty, crunchy crust from the rub and the high heat…I just love that.” As an homage to his Mexican heritage, Montano often serves tri-tip in tacos, topped with homemade chimichurri to cut through the rich beefiness. “It’s the easiest thing to make with a steak,” he says. “That fresh element, a little acidity, goes with beef really well. And the kids love it, too.”

INSPIRATION NATION

Montano cooks a tri-tip low and slow on his Traeger grill at 200°F or 225°F until the internal temp reaches about 115°F or 120°F, depending on the thickness.

CH AG

O, IL

Nathan Michael and Julia Flowers make family into an art project.

Nathan Michael and Julia Flowers share many things: their three kids and a Chicago apartment, of course, but also a deep love of food, photography and creativity. Both had rich life experiences and significant presences on Instagram before they met — Michael as a designer, tech startup developer and community organizer, and Flowers as a wine distributor, caterer, cooking instructor and single mom.

Though many modern couples meet through dating apps, Flowers says they “met online, but not really.”

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He introduced himself to her at the event and knew right away he’d like to see her again. He wanted to wait until the next time they met spontaneously, but knowing it was a long shot, given the constraints of their busy schedules, he used Instagram to his advantage.

@nathanmichael

“I knew she liked tacos, so I’m going to all these taco places, trying to find a place she hadn’t been,” he says. “When I [found one], I was like, ‘I could take you there.’” They met for tacos and sparks flew, but the food choice made all the difference. “Street tacos sealed the deal,” Flowers says, noting that they were married less than a year later. Whether it’s working together on a client project, creating an inventive meal or raising their three kids, Michael and Flowers find deep meaning in cooperative ventures. “I’ve picked up ways to live life better from people who are passionate about what they do,” says Michael, whose favorite camera is his iPhone, which he prefers over fancy SLRs that he’s tried. “In my earlier years, I had a harder time because of my perfectionist attitude. I’ve learned to let go and appreciate what other people bring to the table.”

INSPIRATION NATION

Today, their Instagram feeds are filled with adorable pictures of their kids and mouthwatering images of food. The two make memories by cooking with their family and friends, while also building relationships with brands that align with their ethos of creative authenticity.

Four years ago, Michael was organizing bimonthly meetups for the creative community in Chicago, and Flowers decided to attend one. Each had investigated the other ahead of time “I knew that he was running a creative event space,” Flowers says. “I was intrigued by him.” Michael echoes similar sentiments, “I was intrigued by the way she presented herself online."

Delmonico Done Ri g h t

When Nathan Michael was growing up in Texas, grilling was a religion, with every trip to the butcher shop “a feast for the eyes in preparation for a ceremony,” he says.

Julia notes that there’s a big difference between forced collaboration — like being assigned to a team for a work or school project — and a more intentional partnership. “We both know each other’s strengths and weaknesses, so each person can fill in those gaps,” she says. “We’re lucky; we get to do all of life together.” Their visual styles speak to this synergy. Michael favors an eclectic look that mixes highbrow and lowbrow sensibilities.“I like nice things, but nothing’s ever too precious for us.”

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During the summer, Michael turns to the Delmonico steak, a bone-in, 38 oz. cut that Michael dubs “a piece of pure magic.” This classic steakhouse favorite is heavily marbled, makes a beautiful presentation, and is substantial enough to feed a small dinner party.

ingredients

SRF

2 teaspoons of Maldon Finishing Salt 1/4 teaspoon of cobanero chili 3 kaffir lime leaves, thinly diced 1 freshly juiced lime Directions

SRF Gold Delmonico

$159

Michael prefers to smoke his Delmonico and then reverse sear. The process starts with salting and air drying the steak in the refrigerator for 24 hours. He removes the steak from the fridge 45 minutes before cooking to allow it to come up to room temperature.

He then places it in the smoker at 225°F until the internal temperature hits 120°F, which takes about 45 minutes. Michael then sears the Delmonico over charcoal for 2 to 3 minutes on each side to render the fat cap and crisp the edges.

Mix salt, chili, and kaffir lime leaves in a small bowl. Squeeze juice from 1 lime into bowl and gently mix. Dip your steak into the mixture and enjoy. Michael suggests rounding out the Delmonico with a trio of sweet-and-savory sides, such as sweet potato fries, shishito peppers tossed in a honey-miso dressing, and grilled carrots dressed with avocado and mint.

After resting the steak for 10 minutes, Michael cuts the rich fat with zesty acid and heat with this flavored salt dip.

Flowers has only ever photographed with a phone and has a similar affinity for capturing unfussy beauty. “I don’t overthink it, even with food styling,” she says. “I’ve found that my best pictures and best meals were when I didn’t overthink and just put it down in the moment.”

INSPIRATION NATION

@julia_and_child

“When our family discovered Snake River Farms, it felt like discovering the joy of meat for the first time again,” Michael says. “It was so flavorful. Each bite almost better than the last. So when it comes to gathering with friends and family now, SRF is our butcher of choice. They have something for everyone and every occasion.”

Kaffir Leaf Lime Salt

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Gifting for a griller? We’ve got the goods. These always-popular picks are perfect for Father’s Day, birthdays … or just for yourself.

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199

GRILLING GIFT GUIDE

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GRILLING GIFT GUIDE

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GRILLING GIFT GUIDE

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GRILLING GIFT GUIDE

NAME: Alex Lee CITY: Old Westbury, NY RESTAURANTS: Alpine

Country Club ACCOLADES: Two-time James Beard Award nominee Best Chef: New York City, 4-star NY Times rating for Restaurant Daniel KNOWN FOR: A jaw-dropping

breadth of experience, from training with Alain Ducasse in Monte Carlo to Executive Chef at Daniel Boulud’s namesake restaurant in NYC. Known for his encyclopedic knowledge of heirloom fruit and vegetable varieties.

Pro

TIPS AT HOME

WE’VE TRAVELED INSPIRATION NATION TOGETHER.

Now, it’s time to put all those new ideas to work! Three acclaimed chefs — Hugh Acheson in Athens, Georgia; Carlo Lamagna in Portland, Oregon; and Alex Lee in Old Westbury, New York — share their best tips for turning out restaurantworthy meals in your own kitchen.

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“ ALEX LEE

ON SEASONING & COOKING STEAK Alex Lee is a chef’s chef. You might not know his name, but he’s revered and respected by some of the most talented chefs in the world. He moved on from celebrated kitchens to spend time with family and raise his beloved garden.

The more beautiful the ingredient, the less you have to do with it. Once you’ve had Snake River Farms steaks, you don’t go back to anything else. I love the fact you can put salt and pepper on this steak, kiss it on the grill for another layer of flavor, and it’s delicious. There are a lot of different ways to cook a steak, but panseared on cast iron might be the best.” - Alex Lee

CARLO LAMAGNA ON FINISHING A STEAK Carlo knows a thing or two about balancing richness with acid — a culinary feat he performs to accent the flavors of his Filipino heritage. At home, he says, the key is to experiment.

HUGH ACHESON

“

ON THE FRESHEST SIDE DISH

Peas and carrots have a synergy with beef, but harnessing them as fresh, crisp elements to pair with steak is a more modern take,” he says. “Cooking the steak is a breeze; just make sure you rest it well. This is not rocket science, rather just a reframing of a classic.” - Hugh Acheson

NAME: Hugh Acheson CITY: Athens, GA RESTAURANTS: 5&10, Empire State South, By George ACCOLADES: James Beard Award Best Chef: Southeast 2012,

Best Cookbook “A New Turn in the South” 2012 KNOWN FOR: A fresh approach to Southern food.

CITY: Portland, OR RESTAURANT: Magna Kusina ACCOLADES: James Beard

Award Finalist Chef: Northwest and Pacific 2022, Food & Wine Best New Chef 2021 KNOWN FOR: Freshly inventive

takes on traditional dishes.

“

“A Snake River Farms steak has amazing meaty flavor on its own, so you don’t need to add much,” he says. “To experiment, try adding a touch of acid — vinaigrette, citrus, or vinegar to balance the richness of the steak. I like adding fresh herbs for a pop of brightness. At the restaurant, we serve steak with a coconut vinaigrette and grilled-cilantro-scallion relish seasoned with lime juice and fish sauce.”

PRO TIPS AT HOME

Hugh Acheson has a knack for transforming traditional favorites for modern palates. His culinary style melds the beauty of the South with the flavors of Europe, all based on a love of food that’s simple, pure and disciplined.

NAME: Carlo Lamagna

- Carlo Lamagna

THE Gold Ribeye 15 oz.

As the temperature inches its way up, customer demand for these favorites skyrockets. These classics are must-haves, from burgers to bacon, sirloins to skirt steaks. Get ’em while they’re hot.

Gold Ribeye Filet

Black Sirloin 6, 8 oz.

6, 8, 10 oz.

Gold Manhattan

Kurobuta Bacon

6, 8 oz.

1.5 lbs.

Gold Filet Mignon 6, 8, 10 oz.

American Wagyu Ground Beef 1 lb.

USDA Prime Cowboy 2 lbs. 56

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Black NY Strip 12 oz.

Black Outside Skirt 1.5 lbs. 57

DINING DILEMMA?

CALL DAVE. Ever fretted over the best way to grill a tomahawk? Searching for a recipe that will work with the bavette you bought on impulse? Call Dave.

If you stalk the Snake River Farms website for filets mignons sales or fret about missing the restock window for our sought-after short ribs, fear no more. Now, with our texting service, you can put yourself on the in-theknow list in seconds.

Dave Yasuda, our Director of Marketing, has cooked everything Snake River Farms produces — in some cases, hundreds of times over. He’s the go-to Answer Guy when we have questions about how best to reverse sear or how long to marinate a skirt steak.

Have a nagging question for Dave? Scan this code to book your free call.

And now, through our Dining With Dave program, you can tap into his brain.

“Over the past nine years I’ve created a lot of content with our products,” Dave says. “You can’t help but learn a thing or two, so we thought, ‘What if customers could just call in and get advice that works for the way they cook at home?’” Here’s how it works: Schedule a call with Dave and present your problems with porchetta, your tri-tip troubles or any product you’d like to discuss. He’ll walk you through solutions to tackle your next dinner party or backyard bash with confidence. “This service is available to any of our customers at no charge,” Dave says.

POCKET FULL OF DEALS

“We really just want to help them prepare their Snake River Farms purchase in the best way possible.”

Customer Feedback “I want to thank you again for the service that you provided to we holiday meat roasters. I appreciated the opportunity to both hear your suggestions and to bounce my own ideas against your experience. I entered the cooking window with significantly more confidence than I would have had without your help.” “Thank you Dave. The doneness (of the Gold striploin) was PERFECT for my varied guest preferences! I had expected a GPS Navigation but I got your tireless support which pushed me to make my own decisions and I got lucky when the first time I tested it was done.”

Customer feedback is the best reward, Dave says. “Every person I talk to ends the call by saying, ‘This is such a great service! It’s awesome that Snake River Farms does this.’”

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“Our text subscribers get to hear things before everybody else,” says Marketing Specialist Sophia Eck. “So whether it's a new product, a new offer, or something exciting going on, we'll send out a text before we send out an email or on the website. So it really is the first place to get some exciting information.”

“It’s a thank-you for allowing us to personalize our communication with our customers.” Getting started is simple. Just scan the QR code in this article and we’ll send you a confirmation text. Respond “yes” to cement your spot — and rest easy knowing that you’ll never miss out on your favorites again. SOPHIA ECK, MARKETING SPECIALIST

Since the service was rolled out in late 2021, text subscribers have been the first to know about new releases like our zabuton steak and handmade sausages, unlocked text-only savings, and enjoyed insider info on popular restocks. The savings kicks off at the start. “When you sign up, we provide an offer of $25 off your next order over $99,” Sophia says.

1555 Shoreline Dr. Boise, ID 83702

GET 15% OFF ORDERS OVER $199. USE CODE: SUMMERLEAD Offer expires Sept. 30, 2022.

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Firstname Lastname Return Address XXXX St. City, State Zipcode

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