Our Top 5 Favorite Items to Throw on the Grill

Posted on May 26, 2016 by Don Roden | 0 comments

Summer officially kicks off this weekend. There's nothing more American (except Fourth of July) than Memorial Day Weekend when grills fire up across the country "from sea to shining sea." 

Around this time every year, more and more customers inquire about our favorite items to grill. We thought we'd put together a short list of our top 5 grilling picks. In no particular order, they are as follows:

1. Pork Ribs


Pork ribs are the ultimate BBQ staple. We carry both Baby Back and St. Louis Style ribs. Don't know the difference? Check out our previous article on the subject. To get pork ribs nice and tender, remember the two words "slow" and "low." Be patient and you will be rewarded with meat that is fall-off-the-bone delicious.

2. Custom Burger Blends

Up your flavor quotient by blending several different cuts together. The combinations are limitless. For more guidance on creating the juiciest burger ever, check out this article.

3. Ribeye Steak

Due to the ribeye's high-fat content, it is an amazingly rich and decadent cut of meat that grills up perfectly. We like them medium-rare and with nothing but a splash of olive oil and a generous sprinkling of salt. 

4. Berkshire Pork Chops

The Berkshire Pork Chops are the grand-daddy of all pork chops. They are heavily marbled and were bred especially for the King of England. Berkshire pork is renowned for its richness, texture, marbling, juiciness, tenderness and overall depth of flavor. These are sure to go over well at any cookout — just make sure your guests are worthy!

5. Bone-in, Skin-on Chicken Thighs & Breasts

Chicken, especially conventional chicken from the grocery store, can seem mundane and bland. But our local, free-range birds are a whole different story. They are flavorful, incredibly moist and easy to cook. We recommend marinating thighs and breasts overnight in our brand new, house-made Poblano Tomatillo Lemongrass marinade then tossing them on the grill. You'll love the zesty and bright flavor this mixture gives to the chicken.

Ask us about our wide selection of spices, rubs, marinades and sauces. We also carry all the grilling and Big Green Egg accessories you will need to kick-off the summer season with gusto!  

Posted in BBQ, Beef, Berkshire Pork, Big Green Egg, Butcher Shop Rubs, Chicken, Dizzy Pig, Free Range, Grass-Fed, Grilling, Local, Marinade, Pasture-Raised, Pork, Poultry, Ribs, Wagyu

Burgers: Create Your Own Custom Grinds for Super Bowl

Posted on January 30, 2016 by Don Roden | 0 comments

Super Bowl Sunday is a week away and while it's mostly about football, we know it's really about food. If you are planning a menu for the big day but have dismissed the idea of burgers as too boring, think again! Everyone loves a good burger when done right, i.e. juicy, beefy and flavorful. We'll let you in on a little secret — the key is in the blend of meats you use.

There are wonderful variations worth exploring when it comes to selecting which cuts of beef to use for your patties. By adding different cuts you can change the flavor profile of your burger in a myriad of ways.

The key to an extremely juicy burger is to create a grind with an overall protein-to-fat ratio of 70/30 for medium-rare to medium-well and 80/20 for rare. As long as you maintain this ratio, you can experiment to your heart's content.

Some of our favorite grinds include short rib, hangar steak, and sirloin. For a smokey flavor, try adding bacon. Ask us, we are happy to suggest some creative and flavorful combinations. 


One of the most famous burgers on the scene these days is from the Charleston, South Carolina restaurant Husk. There, Chef Sean Brock has blended chuck, flank steak and bacon for a mouth-watering — yet not overly fussy — cheeseburger. The recipe is below and a complete showstopper!

Husk's Famous Cheeseburger

Ingredients (makes enough for 10 cheeseburgers)

 For the special sauce

  • 1 3/4 cups mayonnaise
  • 1 1/4 cups yellow mustard
  • 5 tablespoons ketchup
  • 1/2 cup Bread and Butter pickles, drained and cut into 1/8-inch dice
  • 1/4 cup pickled jalapeños, drained and cut into 1/8-inch dice
  •  grated zest (use a Microplane) and juice of 1 lemon
  • 1 tablespoon hot sauce
  •  Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons pepper vinegar

 For the cheeseburgers

  • Custom grind of 1 (3-pound) fresh boneless chuck roast, 12 ounces fresh flank steak and 3 ounces bacon
  • 3 tablespoons unsalted butter, at room temperature
  • 10 burger buns, preferably potato rolls
  • 1 cup white onion, shaved
  • 20 slices American cheese
  • 50 Bread and Butter pickles

 

Directions

For the sauce:

  1. Combine all of the ingredients in a large container and stir together to blend well.
  2. Cover and refrigerate. (Tightly covered, the sauce will keep for up to 5 days in the refrigerator.)

For the cheeseburgers:

  1. Portion the meat mixture into twenty 3-ounce patties, about 1/2-inch thick (each burger gets 2 patties).
  2. If not cooking right away, arrange on a baking sheet, cover tightly with plastic wrap and refrigerate. (The patties can be refrigerated for up to 1 day. Remove from the refrigerator about 30 minutes before you’re ready to cook; it’s important that the patties are not ice-cold when they hit the hot pan.)
  3. Generously butter the tops and bottoms of the buns.
  4. Toast on a griddle until nice and golden brown. Reserve.
  5. Heat grill or two 12-inch cast-iron skillets until as hot as possible.
  6. Divide the patties between the two hot pans.
  7. When the patties are nice and charred, about 2 minutes, flip them over and cook to desired doneness.
  8. Place the onion slices on 10 of the patties.
  9. Place a slice of the cheese on all of the patties and allow it to melt, about 30 seconds.
  10. Stack the non-onion patties on top of the onion patties. Remove from the heat.
  11. Smear both sides of the buns with special sauce.
  12. Place 5 pickles on the bottom half of each bun. Add the burger patties and top with the top halves of the buns. Serve at once.

 

Posted in Beef, Big Green Egg, Brisket, Flank Steak, Grass-Fed, Grilling, New York Strip Steak, Pasture-Raised, Recipes, Super Bowl, Wagyu

Lacking Ideas for Labor Day? Let Us Help!

Posted on September 02, 2015 by Don Roden | 0 comments

Labor Day is fast approaching and if you're anything like us, your weekend is packed with get-togethers, parties and plenty of opportunities to flex your culinary muscle. If inspiration hasn't struck yet, here is a list of ideas to get you motivated. Whether you're into smoking, grilling or slow-cooking, we've got you covered.

It's a busy week, be sure to call ahead to place your order.

Labor Day Items

  • Berkshire Pork Baby Back or St. Louis-Style Ribs
  • Berkshire Pork Shoulder

  • Brisket - whole packer cut for smoker
  • Whole Fish - wild-caught Red Snapper, Bronzino
  • Bone in Chicken Breast and Thighs
  • Waygu Hot Dogs
  • Bison Hot Dogs
  • Sausages - Wild Boar, Green, Bratwurst, Lamb Merguez

 

  • Too many great steaks to list here!
  • A wide variety of spice rubs and sauces

 

And don't forget about our great selection of wine and beer.

Happy cooking!

Posted in BBQ, Beef, Berkshire Pork, Big Green Egg, Bison, Boar, Brisket, Dizzy Pig, Gluten-Free, Grass-Fed, Grilling, Organic, Paleo, Pasture-Raised, Pork, Sausages, Wine

Grilled, Butterflied Chicken — It's What's For Dinner.

Posted on April 24, 2015 by Don Roden | 0 comments

A butterflied (or spatchcocked) chicken is simply one that has had it's backbone removed and has been split open. Butterflying a chicken cuts down on cooking time, allows the meat to cook more evenly and exposes more skin, which crisps up nicely at higher temperatures.

We are happy to butterfly our free-range and organic chickens upon request. We recommend seasoning the chicken with one of our Dizzy Pig rubs or our newest product, Amola Bacon Salt. 

Once seasoned, place on grill breast side down over flames at 350 degrees for ten minutes, flip and cook an additional 30-40 minutes over indirect heat.  If cooking on the Big Green Egg we recommend smoking chicken over indirect heat at 250 degrees for about an hour and a half. 

Try Dizzy Pig rubs on all sorts of meats. They are particularly amazing on chicken and are gluten- and MSG-free. 

We are very excited to offer Amola Bacon Salt. Amola produces globally inspired infused salts. Their Bacon Salt is made with real heritage breed pork for a pure and intense flavor. Try it on chicken, popcorn, eggs, sautéed green vegetables or anything else you want to add that smoky bacon goodness too. It is especially good with dark chocolate. Let us know what you think!

Posted in Bacon Salt, BBQ, Big Green Egg, Chicken, Cooking Instructions, Dinner, Dizzy Pig, Free Range, Gluten-Free, Grilling, New Products, Organic, Paleo

Big Green Egg: The Ultimate Grilling Machine

Posted on March 20, 2015 by Don Roden | 1 comment

Grilling season has kicked off and it's time to get serious. Is your old propane grill not cutting it anymore? Have you been coveting a smoker? Do you dream of an outdoor pizza oven? If you answered yes to any of these questions, then you should really consider the Big Green Egg. With customized accessories, the egg can be used for direct and indirect grilling, roasting, baking and smoking. Eggs come in seven different sizes to suit your needs — Mini, MiniMax, Small, Medium, Large, XL and XXL.

Big Green Eggs are more durable and provide better heat insulation than any other outdoor cooker on the market. They are easy to start, use natural lump charcoal, and the airtight ceramic cooking chamber allows for precise temperature control. 

Big Green Egg's patented air flow technology works like a fireplace, allowing air in through the bottom and out through the vent at the top. By adjusting the airflow, you adjust the temperature.
Big Green Egg has a robust catalog of accessories to outfit your Egg, from nests and tables to pizza stones and cookbooks
The Organic Butcher of McLean is an authorized dealer of Big Green Eggs. We are always happy to walk you through how Eggs work and advise you on sizes. Personally, we are hooked and cook on Eggs at home and at the store. Trust us when we say that this is the only outdoor cooker you'll ever need.

Posted in BBQ, Big Green Egg, Grilling, Roasting, Smoker

Ready, Set, Start Your Grills!

Posted on March 17, 2015 by Don Roden | 0 comments

It's time to pack up the slow cooker and uncover the smoker. The weather is mild and the snow has melted — grilling season has finally arrived! 

There is nothing better than the simplicity of cooking over fire. Your meals don't have to be complicated because the char of the grill adds an ton of flavor. Start off easy this month with steaks, chicken, or sausage. Toss a bunch of veggies on and you've got yourself a meal!

We grilled green sausages, grass-fed bison hot dogs, organic cauliflower and scallions for an incredibly easy Monday night meal. 

We also added some sauerkraut and pickles to round things off. It was flavorful and not one pan in the house was used.

Stop in and stock up on all your grilling essentials, including Big Green Egg accessories.

 

 

Posted in BBQ, Big Green Egg, Cooking Instructions, Dinner, Grilling, Sausages, Smoker, Vegetables

Super Bowl Classics: Ribs & Wings

Posted on January 22, 2015 by Don Roden | 0 comments

Let's talk tailgating! With the Super Bowl right around the corner this is the year to impress your friends. Ribs and wings are no-brainers when it comes to Big Game fare but that doesn't mean they have to be boring. We'll help you create a crowd-pleasing and finger-licking spread.

The Meat
We carry both beef and pork ribs at The Organic Butcher. Our favorite pork ribs are Berkshire, a heritage breed known for its marbling and dark red color. We sell both St. Louis Style and Baby Backs.

Our beef ribs are locally sourced, tender and packed with flavor. They are often dry-aged which adds a remarkable depth to the meat.

If chicken wings are more your style, we carry organic, free-range chicken from PA and Virginia.  It is antibiotic- and hormone-free, and is more flavorful than conventionally raised birds.

Rub vs. Sauce (the age-old argument)
There are many delicious ways to BBQ ribs, but most people fall squarely into one of two camps — the dry-rub folks or the sauce people. We won't pick sides and will gladly eat either. It all comes down to personal preference or where in the country you are from.

The Organic Butcher carries a variety of sauces and spice rubs that you can pick up along with your baby backs. One such sauce is Old Mule BBQ. It comes to us from a small, family-owned business in the Blue Ridge Mountains of North Carolina. They take special care in making and bottling their sauces by hand. They never use artificial ingredients and rely on slow-cooking methods to thicken their products. Old Mule comes in three flavors— Original, Mustard and Hot.

Also in stock is a selection of dry rubs from the Dizzy Pig BBQ Company in Manassas, VA. Dizzy Pig is extremely creative with their spice blends and has fun mixing ingredients like coffee, pineapple and African Bird Pepper into their rubs. Their spices are always gluten- and MSG-free.

Inside or Outside
The weather has been unpredictable, to say the least, but rest assured that both ribs and wings cook up beautifully on the grill AND in the oven. Ribs are a little trickier in the oven but you can find a great step-by-step tutorial for pork ribs here and beef ribs here

We love the recipe for wings with homemade blue cheese dressing in the Blue Ribbon Cookbook. It never fails to impress our guests. We've included it below:

2 pounds chicken wings 
Perfect Roast Seasoning (1/4 cup kosher salt, 3 tbsp ground black pepper, 1 1/2 tbsp dried thyme)
2 tablespoons Sriracha
2 tablespoons unsalted butter, melted
1 tablespoon Chinese plum sauce
1 1/2 teaspoons light brown sugar
1/4 cup sour cream
1/4 cup crumbled blue cheese

1. Sprinkle the chicken wings with the seasoning. Let rest for 20 minutes.

2. In the meantime, preheat the broiler or grill.

3. In a small bowl, mix together the hot sauce, butter, plum sauce, and brown sugar. Set aside half of the hot sauce.

4. Broil or grill the wings, turning once, for 20 minutes. Slather the wings with the remaining half of the hot sauce mixture, making sure to coat both sides of the wings. Broil or grill until glazed and crispy, 10 to 15 minutes longer, turning once. Using a clean utensil, brush the wings with the reserved hot sauce mixture before serving.

5. To make the dressing: Mix together the sour cream and blue cheese. Serve with the wings.

Enjoy! (And don't forget the beer!)

 

Posted in BBQ, Big Green Egg, Chicken, Cooking Instructions, Grilling, Pork, Recipes, Ribs, Wings