Rocking R Cattle Company

Gather around the grill and celebrate what matters most, family, friends, and great food.

Whether you're firing up the grill, enjoying the fireworks, or spending the day with loved ones, we hope your Independence Day is full of joy. And if you’re serving up some of our delicious beef this weekend, we tip our hats to you!

Wishing you a safe, joyful, and delicious Fourth of July filled with unforgettable moments.

𝗦𝗺𝗼𝗸𝗲𝗱 𝗥𝗥𝗖 𝗕𝗿𝗶𝘀𝗸𝗲𝘁
Recipe by What's Cook'n with the Cook's?

Preparing smoked brisket is an adventure—and the right tools make it a whole lot easier. From prep to serving, these essentials keep the process smooth and the results delicious.

𝗘𝘀𝘀𝗲𝗻𝘁𝗶𝗮𝗹 𝘁𝗼𝗼𝗹𝘀:

Smoker
9x13 foil pan
tin foil
meat thermometer

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

10-12 pound Rocking R Cattle Brisket
5 tablespoons Worcestershire Sauce
5 tablespoons Montreal Steak seasoning
salt and pepper

𝗣𝗿𝗲𝗽𝗽𝗶𝗻𝗴 𝘆𝗼𝘂𝗿 𝘀𝗺𝗼𝗸𝗲𝗿:

· Temperature: Keep it steady at180-200 degrees F.

· Wood Choice: Oak is traditional. Hickory, pecan, or mesquite also work (just watch mesquite—it’s strong).

· Moisture Pan: Place a water pan inside the smoker. It helps regulate temperature and keeps the brisket moist.

· Setup: Always use indirect heat. Brisket loves low and slow, so you don’t want it over direct flames.


𝗦𝘁𝗲𝗽 𝟭: 𝗧𝗿𝗶𝗺 & 𝗦𝗲𝗮𝘀𝗼𝗻

Trim the fat cap to about 1/4 inch thick if the brisket needs it. Too much fat prevents rub pe*******on; too little dries it out. Rub the seasoning blend and salt and pepper generously on all sides.

𝗦𝘁𝗲𝗽 𝟮: 𝗦𝗺𝗼𝗸𝗲

Place the brisket fat-side up in the foil pan and place it on the smoker. This lets the fat render down and self-baste.

Smoke until it hits about 165°F internal temperature (usually 6–8 hours).

𝗦𝘁𝗲𝗽 𝟯: 𝗖𝗼𝘃𝗲𝗿 𝘁𝗵𝗲 𝗦𝗺𝗼𝗸𝗲𝗱 𝗕𝗿𝗶𝘀𝗸𝗲𝘁

Once you’re happy with the bark (that dark, crusty exterior), cover the brisket with heavy-duty foil. This helps lock in moisture.

𝗦𝘁𝗲𝗽 𝟰: 𝗙𝗶𝗻𝗶𝘀𝗵𝗶𝗻𝗴 𝘁𝗵𝗲 𝗖𝗼𝗼𝗸 𝗼𝗳 𝗬𝗼𝘂𝗿 𝗦𝗺𝗼𝗸𝗲𝗱 𝗕𝗿𝗶𝘀𝗸𝗲𝘁

Smoke the covered brisket for another 4-6 hours or until it reaches the internal temperature of 200–205°F. Don’t just trust the thermometer—probe it. When it slides in “like butter,” it’s done.

𝗥𝗲𝘀𝘁𝗶𝗻𝗴 𝘁𝗵𝗲 𝗕𝗿𝗶𝘀𝗸𝗲𝘁

This is where you will be rewarded for being patient. Remove the brisket and foil pan from the smoker. Let the brisket rest in the foil pan for 1-2 hours before serving. Resting lets juices redistribute, making every slice moist and flavorful.

Slice the brisket against the grain and serve.

A Perfect Evening for an Incredible Cause

Rosenberger Construction was honored to attend A Night at the Lake and support an incredible evening benefiting Livestock Sale Booster Club Inc, a nonprofit dedicated to developing youth in agriculture through 4-H, FFA, and independent livestock programs.

Through its programs and community partnerships, this organization helps local youth build leadership, work ethic, and responsibility while providing scholarships, livestock sale support, and opportunities for future success.

We’re proud to support organizations that invest in the next generation and celebrate the life skills developed in the barn and beyond.
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Spring Steak Bites with Whipped Feta
by: What's Cook'n with the Cook's?

INGREDIENTS

1 English cucumber, sliced

8 oz feta cheese

2 tablespoons fresh chopped chives

4 oz leftover steak cut into one inch pieces

5 medium sized strawberries, diced small

2 tablespoons honey

fresh cracked pepper

METHOD

Slice the cucumber in 1/8 inch slices and place the cucumber slices onto a paper towel and lay another paper towel on top of the cucumbers to soak up the moisture. This will allow the whipped feta to adhere to the cucumber.

In a food processor blend the feta until smooth. In a medium bowl add the whipped feta and chopped chives and mix well.

Transfer the whipped feta and chives into a piping bag and pipe about a tablespoon onto each cucumber. Top with a piece of steak and chopped strawberries.

Drizzle honey over the steak bites and top with fresh cracked pepper.

Enjoy!

𝗦𝗛𝗘𝗣𝗔𝗥𝗗'𝗦 𝗣𝗜𝗘

Recipe by:

Tina Cook What's Cook'n with the Cook's?

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦:

𝙁𝙤𝙧 𝙩𝙝𝙚 𝙩𝙤𝙥𝙥𝙞𝙣𝙜
1 large cauliflower head
¾ cup parmesan cheese, grated
1 tablespoon butter

𝙁𝙤𝙧 𝙩𝙝𝙚 𝙢𝙚𝙖𝙩 𝙨𝙖𝙪𝙘𝙚
1 tablespoon avocado oil
2 pounds ground beef
Salt and pepper to taste
1 tablespoon butter
1 large onion, chopped
2 large carrots, diced
3 large celery stalks, diced
1 cup frozen peas
2 sprigs each rosemary and thyme
1 tablespoon flour
1 cup of red wine
1 ½ cups beef stock
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 bay leaves

𝗠𝗘𝗧𝗛𝗢𝗗

𝙁𝙤𝙧 𝙩𝙝𝙚 𝙩𝙤𝙥𝙥𝙞𝙣𝙜

In a large pot, bring 2 cups of water to boil. Add the cauliflower florets and cover with a lid to allow cauliflower to steam. Cauliflower is done when pierced with a fork and cauliflower is soft. About 10 minutes.

Remove cauliflower from the pot into a high-powered blender. Add parmesan cheese and butter and blend until smooth. Set aside.

𝙁𝙤𝙧 𝙩𝙝𝙚 𝙢𝙚𝙖𝙩 𝙨𝙖𝙪𝙘𝙚

Heat avocado oil in a large skillet set over medium-high heat. Add the beef burger, salt and pepper and cook until brown. When done, remove the beef burger into a bowl from the pan with a slotted spoon and set aside.

Add the butter to the pan. Add onions, carrots and celery and sauté for 2 minutes. Add frozen peas, rosemary and thyme. Sprinkle flour over vegetables and cook for another 2 minutes.

Add wine, beef stock, Worcestershire sauce, tomato paste and bay leaves. Stir to combine. Turn heat up to medium-high and bring sauce to a boil. Reduce heat to low and add the beef burger. Simmer mixture for 5 minutes – until sauce has thickened.

In a 9x13 casserole dish add the meat mixture. Spread the cauliflower mixture over the meat sauce and bake in a 350-degree oven for 30 minutes.

Turn oven to a low broil and bake for another 10 minutes or until the topping has turned golden brown.

Remove the Shepards Pie from the oven and rest for 20 minutes before serving warm.