Our July Barbeque Traditions

July is here, it's time to cheer, bust out the (root) beer, take it down a gear, your time to barbeque is near!  

Here’s your sign to barbeque and celebrate this summer, with Parsons Creek Steak!

Meat 

When you get a BBQ invite from us, there WILL be steak on the menu. In fact, there will be ALL the steaks on the menu. As cattle farmers we have the luxury of having an ice box full of the juiciest, mouthwatering steaks! (and you can too). 

We get one cut of each; Ribeye, filet, KC strip, and Sirloin. My Papa, Uncle, Husband, and Brother, man the grill (no pun intended). After the steaks are grilled to perfection they’re rested, carved and served right on the cutting board. We all stand around like kids on Christmas waiting for Papa to say the blessing, then it's off to the races!

When asked how to grill a steak to perfection my brother replied; “It's pretty simple really, I get the grill as hot as I can and cook it as quick as I can.” A man of few words. 

Luckily, he was persuaded to elaborate. 

Get your grill to 650-700℉ 

2-3 min on each side (until the internal temp reaches 145-150℉)

Rest 5-10 minutes.

Enjoy!

Nestled between the weathered basketball hoop and seasoned gardens lives a legendary smoke shack. For years Papa has been perfecting his craft. One of our favorites is smoked brisket; the taste of that well-earned smoke ring is ribbon worthy. If you have a smoker and 5 or 6 hours to spare, here’s a great recipe for smoked brisket.

We also have simply marinated steak kabobs; add some veg de jour and enjoy! 

What do babies, teens and grandparents have in common? A profound love for a super bomb cheeseburger!  And they always taste better on the grill. We let our ⅓ pound patties come to room temp. Next, salt & pepper each side. On the grill they go. Use a meat thermometer to make sure the internal temp is to your liking (we shoot for 130-135). Next add your cheese, garden tomatoes, lettuce, and homemade pickles; voila the perfect burger.  

Sides

Speaking of garden veg, I want to talk about philosophy. Haha. Kinda. 

Recently, I've noticed younger generations trying their hand at farming. As the saying goes; wisdom comes with age, and the youth don't have that. This is where our grandparents come in. 

Today I watched my daughter wander the same rows of corn, holding the same hand I used to: my nanny’s. It takes me right back to the taste of a fresh tomato, pulling a salt shaker out of your pocket, and letting the juice run down your face. Is there anything better? 

Yes - Using those vegetables…Let's talk sides!  

Here’s a few sides that might come from the garden:

• Cheesy broccoli - The broccoli is ours, but you can't grow your own Velveeta. All the same, cheesy broccoli is a must! 
• Cucumber salad - Cucumbers are a staple in our garden. I am a never-recovering pickle addict. If they do survive the pickling vinegar, the cucumbers go directly into this amazing salad. 
• Beans - While you’re cooking steaks, burgers, etc, you can have BBQ baked beans simmering away on the back of the grill. 
• Mac n cheese - Need I say more? The variety in Mac-n-cheese these days is endless. Some use mustard, some almond milk, baked, air fried. Yes please!
• Corn on the cob – A classic for a reason. A grill, some foil, salt and allllllll the butter. Fresh from the garden it could not taste better. 

Condiments 

My Uncle Jimmy regularly brings pickled stuff from his garden. You never know what he’ll show up with: hot pickles, jalapenos, hot pickled okra the list goes on!  

For those who are less adventurous, you can’t go wrong with a classic Bread and Butter or Dill pickle. 

Spicy mustard is always a crowd pleaser. Here’s a video on how to do that at home. 

Growing up with a garden full of cabbage meant coleslaw was always on the table. In my mind, that’s a condiment. What do you think? Comment below! 

Desserts

What goes better with BBQ lunch than pie for dessert? My Nanny picks wild black berries each year from behind the house. That means homemade black berry pie for all!  

Hands down the best way to wrap up your celebrations Watermelon, Cucumber, and Mint Salad to wash it all down. It's hard to beat on a hot, and I cannot stress this enough, HOT and HUMID midwest day. 

Thanks for joining our Parsons Creek barbecue. We’d love to hear what’s at your BBQ!