Tomboy Butcher July 1st

Happy July 4th everyone!

This is probably one of our busiest weeks in the meat world! With all of the BBQs and folks in town we have been cranking out the meaty goods!

In the past I have always been intimidated with cooking over an open flame. Within the past 5 years i have really taken to the BBQ and smoking with my old webber for slow dry heat cooking of larger cuts of meat. It is all about the patience and not fussing over the meat too much. Allowing the low dry heat to do the work and just checking temps periodically (I like to set a timer so I do not over check and release too much heat). Also FAT is key to doing a low and slow cook! The fat and connective tissue keep the meat moist and slowly render into the muscle thus flavoring it as well as naturally tenderizing.

So if you are like me and a bit intimidated my the grill or smoker, try it out and don’t get to stressed out. these things take time to learn and one thing that is the silver lining with covid is you have a bit more time to try new things around home!

Here are some great links for tips and tricks!

https://www.nytimes.com/2019/05/24/dining/smoked-brisket.html

https://www.thespruceeats.com/the-difference-between-barbecue-grilling-and-smoking-4586510

Duroc Pork Beer Brats

Farm: Sky Blue Farm

Breed: Duroc Pork

Ingredients:

salt, white and black pepper, local lager, mustard seed, garlic, mace,

Grill!

(and don’t forget the mustard)

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Wagyu Flank Steak

7X Ranch Hotchkiss, Colorado

Flank Steak and Seasonal Vegetables

Ingredients:

  • 1 1/2 pounds flank steak

  • 1 1/2 teaspoons smoked paprika

  • 2 cloves garlic, minced

  • Kosher salt and freshly ground black pepper, to taste

  • 3 tablespoons canola oil, divided

  • 3 ears corn, shucked

  • 2 large zucchini, halved lengthwise

  • 1 pint cherry tomatoes

For the olive oil mixture

  • 3 tablespoons olive oil

  • 1 1/2 tablespoons chopped fresh rosemary

  • 1 tablespoon red wine vinegar

  • 2 cloves garlic, minced

  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. In a small bowl, whisk together olive oil, rosemary, red wine vinegar and garlic; season with salt and pepper, to taste. Set aside.

  2. Season flank steak with paprika and garlic, rubbing in thoroughly on all sides; season with salt and pepper, to taste. Brush with 1 tablespoon canola oil.

  3. Preheat grill to medium high heat.

  4. Brush corn, zucchini and tomatoes with remaining 2 tablespoons canola oil; season with salt and pepper, to taste.

  5. Add flank steak to grill, and cook, flipping once, until desired doneness, about 4-6 minutes per side. Let rest 5 minutes.

  6. Add vegetables to grill, and cook, turning occasionally, until vegetables are lightly charred all over and tender, about 8 minutes for corn, 5 minutes for zucchini and 2 minutes for tomatoes.

  7. Serve immediately, drizzled with olive oil mixture.

 

Grass-Fed Ground Beef

Laidback Ranch/Norwood, Colorado

80% lean

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John Greeley, the chef at the '21' Club in New York City, grinds beef chuck and beef round with a couple of tablespoons of duck fat to make this tasty burger. We used our delicious Mangalitsa pork fat!

The 21 Club Burger

Yield: makes 4 Burgers

Ingredients (half for small box)

  • 2 lb. ground beef

  • 1⁄4 cup minced yellow onion

  • 2 tsp. minced fresh thyme

  • 1 tsp. ground black pepper

  • 1 tsp. minced fresh rosemary

  • 1⁄4 tsp. ground coriander

  • 1⁄4 tsp. ground fennel seed

  • 1⁄8 tsp. cayenne

  • 1 egg, lightly beaten

  • Kosher salt, to taste

  • 4 hamburger buns, toasted

Instructions

  1. In a large bowl, gently mix together the beef, onions, thyme, pepper, rosemary, coriander, fennel, cayenne, egg, and fat. Season with salt. Divide the meat into 4 portions; shape them into 1"-thick patties. Wrap patties in plastic wrap; refrigerate until cold.

  2. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Cook burgers, flipping once, until cooked to desired doneness, about 12 minutes total for medium rare. Serve on buns.

 

SKuna Bay Salmon

Sustainably farmed off the coast of Alaska

Certified Sustainable

Sushi grade salmon to try your hand at some Sashimi!

 

Pasture Raised Chicken

Green Circle Farms, Chicago

(Not local but amazing sustainable farming program)

Smother with your favorite herbs, salt, and pepper and roast at 350 degrees until eternal temperature 165 degrees.

 

Thick cut Bacon

Sky Blue Farm Lewis, Colorado

Ingredients: bay leaf, salt, pepper, pink salt, brown sugar

 

Pork Shoulder

Sky Blue Farm Lewis, Colorado

If you are feeling like firing up the bbq you can smoke this pork low and slow and have some amazing bbq pork or we have a Carnitas recipe.

chose your adventure!

Ingredients

  • 3 lbs boneless pork shoulder (aka boston butt)

  • 1.5 tsp salt

Instructions

  • Cut the pork into strips about 2 inches by 3/4 inches in size (do not trim any of the fat).

  • Place the pork strips in a high-sided skillet, and add just enough cold water to barely cover the pork.

  • Add the salt, then bring to a boil over high heat. Reduce the heat to bring the water back down to a simmer (medium low heat), and simmer until the water has evaporated, approximately 90 minutes.

  • Reduce the heat more, and keep cooking the pork for about another 30 minutes, turning the meat every 10 minutes or so, until the fat has rendered out, and the pork is browned all over.

  • Serve and enjoy!

 

Boneless Pork Loin Chop

Sky Blue Farm Lewis, Colorado

Salt and Pepper and rub with fresh herbs.

Case iron sear fat cap first then sides and finish in oven at 350 degrees until internal temperature 145 degrees.

Ground Lamb

Black Suffolk from Sky Blue Farm Lewis, Colorado

Lamb burgers or add ground pork for meatballs!

 

Pasture Ground Pork

Sky Blue Farm Lewis, Colorado

Great for meatballs or pork burgers.

Sadie Marie Farrington