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Slanker Grass-Fed Meat

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Grill Recipes

One Kale of a Burger!

This was a winner and one way we plan to enjoy "gourmet" burgers in the future!

Grilled Kale Burgers 3

              Grilled Kale Burgers

Ingredients:

1 pound 78% lean ground beef

1 c. fresh kale, chopped into small pieces

1/3 c. feta cheese, crumbled

1 tsp. TCoons "The Stuff!"

Instructions:

Grilled Salmon

This was adapted from a recipe in Melissa Joulwan's incredible cookbook, "Well Fed Paleo Recipes for People Who Love To Eat."

Ingredients:

1 Tbs. coconut oil, melted (or 1 Tbs. Hawaii's Gold macadamia nut oil)

1 Tbs. fresh clementine juice (or fresh orange juice)

1 1/2 tsp. ground ginger

1 1/2 tsp. ground cumin

1 1/2 tsp. ground coriander

1 1/2 tsp. sea salt

Naked Steak

Grass-fed steaks taste delicious without any marinade or spices added before or even after they are grilled.

Ingredients:

Boneless beef sirloin steak, thawed to room temperature

Instructions:

Lamb Chops with Mint Sauce

"Mint is high in Omega-3, so enjoy as often as possible."

Ingredients:

1 package Slanker's grass-fed lamb chops (choose from loin, sirloin, shoulder or arm chops)

Ingredients for the mint sauce:

1 c. unsweetened, plain Greek yogurt

1/2 c. fresh mint leaves (mint grows well in a patio pot for easy snipping and great taste)

1/4 tsp. Stevia powder

1/2-1 tsp. Redmond organic natural garlic salt (adjust to taste)

Instructions:

Best Barbecued Meat and Homemade Barbecue Sauce

All types of meat can be barbecued, but the various cuts have to be treated differently. For instance, thin steaks, pork chops and chicken legs cook in a very different way from a whole leg of lamb, pork ribs or a large chicken. If you were to cook them all the same way, the larger cuts would end up nicely cooked on the outside but raw in the middle. Here I'm going to show you how to barbecue larger cuts of meat so they're flavored and moist in the middle and golden and crisp on the outside every time.