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!
You and your Valentine make an outstanding couple. Likewise, the ingredients in the following recipes can certainly stand alone, but when brought together make for one stellar dish.
STEAK + FOIS GRAS
This is a marriage made in heaven between the richness of the fois gras and the savoriness of a perfectly cooked steak. You will not be disappointed. Try Hangar for a variation on the usual filet.
SCALLOPS + BACON
Sometimes the obvious choice is right under your nose. This pairing has been around forever, but is so simple we usually dismiss it. The sweetness of the scallops and the smokiness of the bacon were made for each other.
CHICKEN + WINE
We know what you are thinking, "chicken for a special occasion?!" But you need to trust the French. The French know love. Slow braising a succulent, free-range chicken in a good red wine and brandy transforms this dish into something seriously seductive.
FILET + LOBSTER
This pairing is a classic, like red lipstick and a crisp white dress shirt. This is by far our most popular order every Valentine's Day. Any why not? It's straightforward and luxurious, plus a breeze to prepare. Both the filet and lobster tail can be tossed on the grill and done in a jiffy. This is low-maintenance perfection.
To take this pairing to the next level, top both with a rich herbed butter.
Herbed Butter Recipe from the Kitchn
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
For the cheeseburgers
For the sauce:
For the cheeseburgers:
The best way to cook our local Angus or Wagyu Brisket is to smoke it on the Big Green Egg. We've been floored by how tender and delicious our Wagyu Briskets have been turning out lately and while we love our Angus briskets, the Wagyu has taken top honors in the flavor and tenderness departments.
Step 1 - Go to The Organic Butcher and pick up 10-12 LB of whole brisket (also referred to as a Packer-Cut brisket).
Step 2 - Rub with olive oil and a BBQ style rub. We have great seasonings in the shop! Ask one of our knowledgable staff members to help you pair your meat with a rub that suits your menu plan.
Step 3 - Use Big Green Egg Organic Lump Charcoal. If you use woodchips, make sure to pick a milder option like Cherry or Pecan Wood Chips. Heat your Big Green Egg to between 225-275 degrees. With the fat side facing up, smoke for 12 hours or until the temperature at the center of the brisket reaches 190-200 degrees.
Step 4 - Wrap your finished brisket in tin foil and let it sit for 30-45 minutes. You can even place the wrapped brisket in a cooler for a few hours to hold in the heat which lets the brisket continue to cook and tenderize further. When you're ready to eat, un-wrap and slice into the most tender and delicious brisket you've ever had! Enjoy!