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

MARINATED FLANK STEAK

Posted on August 18, 2014 by Don Roden | 4 comments

Grilling season continues with our honey, chipotle, and lime marinated Flank Steak!  We like flank steak because it lean but very flavorful.  We definitely recommend it if you're cooking for a larger group of people because it comes in large, mostly-uniform shape that makes cooking and serving easy.  It is best cooked medium rare and thinly sliced at an angle. 

 

 

This steak does nicely with a robust marinade that helps break down the fibrous texture and impart extra flavor and tenderness into the meat.  We realized the all-natural mustards we carry by Earth & Vine are perfect as a flavor-packed base for marinades and finishing sauces.  We love the classic flank steak with chimi-churri so we used inspiration from that to create a honey, chipotle, and lime marinade.

 

 

Marinade Recipe:

1/4 C. Extra Virgin Olive Oil

1/3 C. honey, chipotle, lime mustard

1/3 C. tamari or soy sauce

1 TBSP honey

1 TBSP fresh-squeezed lime juice

1 C. chopped fresh cilantro

2 garlic cloves - minced

1/2 TSP salt

1/2 TSP pepper

 

Add everything except the EVOO to a bowl and whisk together.  Slowly whisk in the EVOO until everything is well mixed.  

 

Cooking Instructions:

1. Score the 2lb Flank Steak with diagonal cuts 1/2" apart.

2. Place the steak and marinade into a larger freezer bag for 2-6 hours.  Save 1/2 C. of the marinade to use as a finishing sauce.

3. Remove the steaks for the marinade and generously salt and pepper both sides of the steak to help create a crust.

4.  Brush the grill with olive oil and bring the heat to medium-high. 

5. Cook the first side for 4-5 minutes directly over the flame.  Flip and cook the second side for 3-4 minutes.

6.  Let it rest for 5-10 minutes! Do not skip this step - it is very important!

7. Cut thin slices at an angle and against the grain.  Add the extra marinade to the sliced steak.  Serve and enjoy!

 

We decided to pair this flank steak recipe with one of our favorite red wines in the shop at the moment, the 2012 Felino Cabernet Sauvignon by Vina Cobos.  It is brimming with full aromas of blackberry and cherry and just a touch white pepper.  We like it with this recipe in-particular because it is not overpowered by the flavorful marinade and the spicy undertones of white pepper really compliment the steak.  Not to mention, this is an Argentinian wine and an Argentinian-inspired dish!

 

 Enjoy!

 

 

 

 

 

 

 

Posted in Beef, Big Green Egg, Cooking Instructions, Flank Steak, Grilling, Marinade, Recipes, Wine