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Open Prairie BBQ Pork Burnt Ends

BBQ Pork burnt ends

With Mac & Cheese, Spicy Coleslaw and Sweet Corn

BBQ lovers will rejoice with this smoky, saucy delight.

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Protein: Pork
Cut: Shoulder
Method: Smoker
Cooking Time: 5 hours 30 Minutes
Servings: 4
Open Prairie BBQ Pork Burnt Ends

Ingredients

28 oz Open Prairie® Natural* Pork shoulder
1 ¾ Tbsp barbecue seasoning
¼ c apple cider
½ c barbecue sauce
1 oz jalapeno, thinly sliced

Instructions

  1. Preheat smoker to 275°F. Trim pork shoulder of fat; cube into 1 ½-inch pieces. Evenly coat pork with barbecue seasoning.
  2. Place pork on a rack over a tray in smoker; smoke uncovered for 2 hours, frequently spritzing with apple cider.
  3. Remove pork from smoker; wrap it tightly with aluminum foil. Smoke an additional 3 hours and 30 minutes. Before serving, brush pork with barbecue sauce; garnish with jalapeno slices.
  4. For mac and cheese: Preheat oven to 350°F. Lightly grease 6 x 6-inch casserole dish.
  5. Boil water with 1 teaspoon salt.
  6. Stir pasta into boiling water; cook 8 minutes or until al dente. Drain.
  7. In medium sauté pan, melt 2 tablespoons butter over medium heat. Add shallots; cook 3 to 5 minutes or until soft. Add flour; cook 3 minutes longer.
  8. Vigorously whisk milk into flour mixture. Bring to a gentle boil, whisking constantly for an additional 2 to 3 minutes.
  9. Whisk in cheddar cheese, remaining ¾ teaspoon salt, pepper and nutmeg. Cook an additional 2 to 3 minutes.
  10. Transfer pasta to medium sized bowl; pour sauce over and mix well.
  11. Pour pasta mixture into prepared casserole dish.
  12. In small bowl, combine 2 teaspoons melted butter, breadcrumbs and Parmesan cheese. Sprinkle breadcrumb mixture over pasta; bake 35 minutes or until golden. Serve immediately.
  13. For spicy coleslaw: In medium bowl, combine cabbage and carrot; set aside.
  14. In small bowl, whisk mayonnaise, vinegar, honey and pepper flakes until combined.
  15. Pour dressing over coleslaw; mix until combined. Serve immediately.
  16. For sweet corn: Preheat grill on high.
  17. Rub corn with oil, salt and pepper. Grill corn 5 to 7 minutes, turning frequently to color kernels.
  18. Cut each ear into 4 pieces; garnish with chives.

Ingredients

Mac and Cheese
Makes:  4-6 servings
Prep time:  25 minutes
Cook time:  35 minutes
Ingredients:
1 gallon water
1 ¾ tsp kosher salt, divided
5 oz fusilli pasta
2 Tbsp butter plus 2 tsp, melted
2 tsp minced shallot
2 Tbsp flour
2 c milk
3 ½ oz cheddar cheese, shredded
½ tsp fresh cracked black pepper
1 pinch nutmeg
½ c breadcrumbs
2 tsp Parmesan cheese
Spicy Coleslaw
Makes:  4 servings
Prep time:  15 minutes
Cook time:  5 minutes
Ingredients:
6 oz green cabbage, shredded
1 oz red cabbage, shredded
2 oz carrot, shredded
2 ½ Tbsp mayonnaise
1 tsp apple cider vinegar
1 tsp honey
¼ tsp red pepper flakes
Sweet Corn 
Makes: 4 servings
Prep time: 15 minutes
Cook time: 12 minutes
Ingredients:
2 ears corn on the cob, husks and tassels removed
1 tsp olive oil
½ tsp kosher salt
¼ tsp fresh cracked black pepper
1 tsp thinly sliced chives

Instructions

Servings: 1
Calories: 450
Total Fat: 25g
Sodium: 450mg
Total Carbohydrate: 16g
Protein: 38g

Nutritional analysis based on the suggested serving size of main protein dish and ingredients, excluding side items.

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*Minimally processed. No artificial ingredients.

®/™/© 2023 Tyson Foods, Inc.

Family First

God, family and country

Dale Schueler and his wife, Donna, raised three sons on the farm: Monty, Kevin and Wade. Growing up, the boys were taught to love God, family and country. The three eventually went away to college and took jobs elsewhere. But Monty and Kevin were both drawn back to the land of their childhood and their deep family roots to continue in the family business.

Now both married, Kevin and Monty are raising their kids as they were raised. Instilling a strong work ethic, encouraging them to be themselves and having some fun along the way.

Ranching and taking care of animals doesn’t leave a lot of free time, but when they do have some, Dale and Donna’s world revolves around their 10 grandkids. Camping, attending 4-H shows and volleyball games are just a few of the grandkid activities they love to be a part of.

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Pioneers

New Frontiers

In 1906, the George G. Wright Land Co. chose present-day Friona,Texas, as the site for a new frontier colony. Promised fertile soil and a sunny climate, a group of Indiana farmers were drawn to the unspoiled Texas terrain. One of those pioneers was Jacob Schueler. He arrived by railroad in 1908 from Fort Wayne, bought a farm and settled down to work the land.

Over a century later, Jacob’s great-grandson, Dale Schueler and his family run Cow Country Farms. The thriving 8,000-acre operation, not far from Jacob’s original plot of land, raises Angus cattle and grows wheat.

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Good Stewards

As Natural as Possible

Cow Country Farms is part of a Conservation Reserve Program (CRP). CRP is a private-lands conservation program that helps improve water quality, reduce soil erosion and reduce loss of wildlife.

Even during extreme droughts, the Schueler’s calves can graze on the nutrient rich grasses thanks to CRP. As Kevin said, “A good steward of the land, in my opinion, is making it the most fertile it can be… being as natural as possible.”

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Animal Welfare

The Resident Vet

For nearly 50 years, Dale has dedicated his life to caring for animals as both a rancher and a veterinarian. Between his medical background and raising his own cattle, Dale’s depth of knowledge makes him uniquely qualified to implement and advocate for strong animal welfare practices.

Preventative medicine is at the cornerstone of Dale’s animal welfare philosophy: “Proper feeding, good water and the human aspect of caring for animals is much more important than any implants or hormones.”

During the panhandle’s drought season, the extreme conditions require checking on cattle even more frequently, and feeding them more often. Constantly making sure they have enough water and minerals to not just survive, but thrive during the harsh elements.

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Animal Welfare

Committed to Animal Care

Centennial Livestock prides itself on being a closed commercial cow-calf herd operator for over 30 years. And that’s no accident — a lot of heart goes into raising their cattle.

For the Staudenmeyers and the Tamckes, their cattle mean everything to them. That why they’re raised for the Open Prairie Natural Meats brand with no antibiotics — ever, no added hormones or growth promotants and fed a 100% vegetarian diet. Plus, third-party audits make sure they’re keeping good on their promises. When that much care is dedicated to animal welfare, it can only result in the most mouthwatering, flavorful Angus beef you’ll ever have the pleasure of tasting. In fact, it’s the same beef you’ll find on their own dinner tables.

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Good Stewards

The Original Environmentalist

Dalton Tamcke, Deb and Tom’s son, said it best, “The rancher is the original environmentalist.” They know that the key to preserving the ranch for future generations is to be good stewards of the land through supporting plant and soil health.

Use responsibly. And always give back. It’s all part of an important cycle — if the land is nourished, the cows are nourished. If the cows are nourished, then families can be nourished. The families work hard to maintain soil and plant health, and they avoid overgrazing, allowing grass to regenerate over the seasons. Taking care of the land is vital to ensuring that future generations can thrive and continue this precious cycle.

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Origin

Humble Beginnings

It was over 100 years ago, back in 1921, when Les Staudenmeyer moved to Southwestern Montana to raise his own cattle. Les and his family worked to manage the ranch, a feedlot and another farm — but that was just the beginning.

Fast-forward to 1996. Les’ grandchildren, Will Staudenmeyer and Deb Tamcke, decide to follow in their grandfather’s footsteps and take over the ranch. Along with their father, Bill and their spouses, Patti Jo and Tom, they continue the tradition of raising all-natural, quality Angus cattle. Together, they work to preserve their ranching lifestyle and livelihood for future generations.

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Family First

With four generations on the ranch, Centennial Livestock is more than just a business — it’s the place the Staudenmeyers and Tamckes call home.

Being part of the family business isn’t always easy, but it is always rewarding. It’s a balancing act of work and play. And boy, can they do both. Whether working side-by-side at sunrise, tending the land or cracking jokes at dinner after a long day, their fondest memories have always been on the ranch. When they’re not herding cattle, you can find them horseback riding, team roping, skiing or taking the motorbike for a spin.

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