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Savor: Meanwhile, Back At The Beef Ranch

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William Smith

Thanksgiving won't be quite the same this year, with people avoiding large gatherings and COVID-19. So let's switch things up in this month's edition of Savor, our food segment: instead of turkeys, let's talk about cows.

Will Smith, a food stylist and our partner on the segment, rounded up J.T. Martin from historic Table Rock Ranch in the Shasta Valley near Montague. His son and his daughter-in-law Laura Martin operate a separate business under the M-L Beef brand (pronounced "M Bar L"). It's a pasture to plate business, offering sales of beef from free-range cattle direct to the public.

Will tops off the conversation with a recipe for a dry rub for beef or pork or lamb. There may be limited mouth-watering during the discussion.

Savor November 2020 Recipe

Easy dry rub for beef, pork and lamb

  • 2 tsp kosher salt
  • 2 tsp black pepper coarse
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ½ tsp smoked paprika
  • 1 tsp crushed fennel seeds

Combine all ingredients; mix well.

Will says: Something about fennel seeds I truly love, very aromatic and savory. The smoked paprika gives you a bit of smoke flavor which is really nice if you are sautéing; gives a bit of campfire flavor.

Also a great stocking stuffer—yes, it’s that time of year!

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The Jefferson Exchange is Jefferson Public Radio's daily talk show focused on news and interests across our region of Southern Oregon and Northern California. John Baxter is the senior producer, Angela Decker is the producer and Geoffrey Riley hosts the show.