Wagyu Tomahawk Rib Steak Grilled over a medium heat (400 degrees fahrenheit) for 24 minutes. Served Medium-Rare…no sauce required!

With the summer holidays approaching and the weather warming up, it’s time to stoke up those barbecues and grill up some perfection!

In our house…The Butcher Cuts, and I Cook…. that means grilling too!

Grilling a Steak or Burger can be intimidating, but only if you let it be~ Follow these tips…and you will grill up fabulous dinners this summer!

FIRST THINGS FIRST….THE TOOLS~

Make life easier for yourself, by investing in a few simple tools, to help you master the grill!

These simple tools will help you grill your meal to perfection!

You will need:
2 simple, metal, thin spatula with a long enough surface to hold the meat.
2 sets of simple metal tongs.
One or two meat thermometers…again…this is the place I feel that the simple ones…work best!
An easy to use kitchen timer.
A Meat Thermometer
Wooden cutting board.
Several Sharp Knives, one that has a serrated edge.
Salt and Peppermill

NEXT…STOP BY THE BUTCHER AND PICK OUT A TOP QUALITY PIECE OF MEAT

At R&S Meat Market, The Butcher is always striving to bring you the best quality beef, pork and poultry. Anthony has been replenishing the Meat Cooler at R&S, since January, and there are many delicious Prime Dry Aged Steaks to choose from, as well as All Natural Options, Wagyu and other specialty items on hand or available for order.

The Butcher is always willing to talk with you and direct you towards the piece of meat that will suit your budget, gathering or special occasion.

This is the Meat Locker at R&S Meat Market. Anthony …also known as The Butcher… has invested a lot of time and knowledge into picking out the right beef to bring to our Gourmet Market.

TIPS FOR SIMPLE GRILLING~

As a rule, I never grill on high heat.

Always bring the meat to room temperature before grilling.

Heat your grill to a medium heat. Every grill is different. On my grill, with three burners lit, medium brings the heat to 400 degrees.

Plan to stick close to the grill while you cook. This means, plan out all of your side dishes ahead of time and prepare your salad. Make sure everything is ready to go before you put that meat on the grill~

COOKING TEMPERATURES AND APPROX. COOKING TIMES~

Using a meat thermometer will ensure that you always have the doneness that you are looking for.

GROUND BEEF must be cooked to 160 degrees internal temperature

BEEF/VEAL/LAMB can be cooked to
145 internal temperature for Medium-Rare
150 internal temperature for Medium-Well

POULTRY must be cooked to 165 degrees internal temperature

PORK should be cooked to 145 degrees internal temperature and will be a slight bit pink in the center…that’s OK~

Use a timer! I suggest this because everyone’s idea of five minutes is different.
The cooking times below, are for cooking over medium heat, and flipping once at the halfway point.

A Flat Iron Steak will take about 12 minutes over medium heat
A skirt steak will take about 10-12 minutes over medium heat.
A Flank Steak will take about 14 minutes over medium heat.
A Filet Mignon Steak will take about 12 minutes over medium heat.
A one inch Rib Steak or Shell Steak will take about 12 minutes over medium heat.
A two-inch Wagyu Tomahawk Steak will take about 24 minutes over medium heat
A Porterhouse is tricky, It can take 14-18 minutes over medium heat for medium doneness.
The Gourmet Burgers at R&S are a half pound each. When put on the grill fresh, they will take 16-18 minutes ( medium heat ) for medium-well.

Scroll through the gallery below to be inspired~
#feedthefamily #happysummer #chowfancyeveryone

This Sausage Egg Casserole can be made ahead…and would be a beautiful addition to your Easter Brunch!

Chowfancy

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I love to learn new things…I love to figure “stuff” out…it makes me happy.

With all of this cold and cozy weather we’ve been having this March…I’ve had time on my hands to read thru the stack of books on my ottoman and sort out the emails that have piled up! In doing so I came across an article in the New Yorker that explains a method of life…that I knew existed…but had no idea had a name! Hygge.

From this article I’ve realized that the term Hygge which is actually a Danish word, is the reason I’m in love with Pinterest, Instagram, and could actually live in a Pottery Barn Catalog.

Even the word ‘Hygge’ reads like a hug…cozy slippers, a fire, and my favorite gray oversized sweater.

According to The Book of Hygge, written by Louisa Thomsen Brits, The definition of the word Hygge, which is  pronounced “hoo-gah”, is a quality of presence and an experience of belonging and togetherness. It is a feeling of being warm, safe, comforted and sheltered.

Meik Wiking, who is the CEO of the Happiness Research Institute in Copenhagen ( yes, such a research institute exists!) wrote a book ….The Little Book of HYGGE, Danish Secrets of Happy Living. In his book, he suggests that the Danish people are in fact, the happiest on earth. The Happiness Research Institute is located in Denmark, so that they can study this “Happiness effect” and the reasons behind it. The word Hygge originates from a Norwegian word meaning “well-being”. The Danish people have been found to spend much of their time with family and friends and feel the calmest and most peaceful! I think we all need some of this Hygge!

My thoughts are…that this Hygge is not really a secret …and I think we as Americans have it…we just don’t use it enough…and don’t incorporate it into our life enough. It’s going to be my new motto…#hygge, #itsthelittlethings, #itsaboutthefamily #feedthefamily.

Below you will find a beautiful recipe which I consider to be Hygge…It will warm you up on these chilly spring days…and it will feed two…or a crew….Enjoy!!

Cook up some love,
The Butchers Wife

This recipe for Pork Osso Buco can be made for just two people…or for twelve! It’s that simple!

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I love January!

I love everything about this gorgeous month that says …”Slow down, feel lighter, the best is yet to come…”

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Use the good china for this dish! Festive!

Use the good china for this dish! Festive!

Wishing all of our special friends and families a very Merry Christmas, Happy Hanukkah and a Happy Healthy New year!
Attached to this post you will find quick tips for time and temperature…as well as quick links to our most popular holiday recipes!

Chowfancy Friends,
The Butchers Wife

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I will include a video of the Butcher carving this turkey in my next post. A suggestion to keep your turkey moist would be to make two separate pans of gravy. One would be poured over the turkey slices as you put it on the serving platter. The other could be set on the table. This method will l keep your turkey moist as well as hot, as it is served.

I will include a video of the Butcher carving this turkey in my next post. A suggestion to keep your turkey moist would be to make two separate pans of gravy. One would be poured over the turkey slices as you put it on the serving platter. The other could be set on the table. This method will l keep your turkey moist as well as hot, as it is served.

Have you just finished the work week, taken a breathe….and then realized that Thanksgiving is next Thursday?

Yikes!

Hold on though….No worries… No Stress…We’ve got you covered!
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Fall Foliage…A view from Bohringer’s Fruit Farm

October is telling me that it’s time to dust off the soup pot and get back to cooking up some comfort foods! In our home and at the Meat Market, September feels like the beginning of a new year. With the kids back to school and the change in the weather, I always feel like cleaning out, changing things up and working on a new plan~

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This is my version of the tart that Brad served when we visited the Potters Studio at Knarlywood….Use up those beautiful leftover summer tomatoes…served warm or room temperature it will wow the family! ( We couldn’t decide if it should be categorized as appetizer, side dish or dessert…that’s how yummy it is!

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Homeade Macaroni and Cheese….it doesn’t get any better than this! (This Mac N’ Cheese was baked in our handcrafted clay Chowfancy Baking Dish!)

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St. Louis Style…Barbecue Spare Ribs

These yummy ribs are super simple when baked in the oven. They can even be made the day ahead and heated up just before serving! How fun:)

Ask The Butcher for:

St. Louis Spare Ribs…enough to feed your crew…This recipe makes enough sauce for two nice size racks of ribs…I would say that you should be able to feed six to eight people.

For the glaze:
3  18 oz bottles of your favorite barbecue sauce. ( I use Sweet Baby Rays original…it’s delicious and Gluten Free too!)
1/4 cup grainy mustard ( we have Silver Springs at R&S…that’s the one I used in this recipe)
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup apple cider vinegar
10 cloves of garlic;minced

Fresh cracked salt and pepper for seasoning the ribs!

Pre-heat the oven to 350 degrees fahrenheit.

Prepare your baking sheet with parchment or aluminum foil for easy cleanup!

Season the ribs on both sides with salt and pepper.

If you haven’t asked The Butcher to remove the membrane from the underside of the ribs…do so now…you will see a description on how to do this …in the gallery below.

In a nice size bowl, whisk together all ingredients for the basting glaze.

Place the ribs on the baking tray with the bones facing up. Cover with 1/4 of the basting glaze. Flip the ribs and cover with another 1/4 of the mixture. Reserve the other half of glaze for the second hour of baking.

Bake the ribs, uncovered in the oven for an hour. Remove from the oven and flip the ribs over. Coat the ribs with the rest of the glaze and return to the oven for another hour to an hour and a half.
(Total cooking time will depend on your oven…but should take anywhere between 2 – 2 1/2 hours)

Perfection!

Printable instructions here St Louis Style Spare Ribs
Scroll through the gallery for step by step instructions:

This recipe can easily be made Gluten Free…just be sure to check the soy sauce and mustards….many are NOT gluten free!

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