Red Meat Cooking Tips

Most of us were raised to fear raw meat. Under cook chicken - you could get sick. Over cook meat - you just ruined dinner. Cooking meat can be fun; you just need to understand some basic rules.

Grilled Flank Steak

Flank Steak is lean & flavorful and best when marinated before grilling on high heat to medium. Slice against the grain.

King Prime Rib

Serving Prime Rib for a Holiday Dinner or a friendly get together is the ultimate feast! Not only will it feed a large crowd, but it is one of the most hands-off recipes you can make, leaving more time to enjoy family and friends!

Smoked Brisket

Smoking your own Brisket can seem daunting and difficult, this straight forward recipe is here to help.

Corned Beef and Cabbage

This traditional Irish dish is sure to warm the bellies and hearts of those you share it with. The rich beef and broth soak through the vegetables and make this a warm and flavorful dish. Our butchers have brined, cured, and poached the corned beef – it’s delicious and recipe ready!

Beef Bulgogi

One of the most well-known Korean traditional foods, bulgogi, literally "fire meat", is a gui made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It’s mildly sweet, savory, smoky, juicy and tender delicious!

Braised Lamb Shanks

This rich, hearty braise is a fragrant centerpiece for a crisp, cold night.

Lamb Merguez with Tomato, Eggplant, & Sweet Pepper Couscous

This early fall dish highlights the rich North African flavors of the Lamb Merguez sausage. The savory couscous melds with the deep cinnamon and bright cumin flavor of the meat.

Fire Roasted Pork Chops with Romesco Sauce

This rich Spanish sauce is a vibrant blend of fire roasted peppers and tomatoes finely blended with toasted almonds and bread. A smokey, pungent sauce that pairs perfectly with the juicy flavor of brined pork chops.

BBQ Rubbed Pork Tenderloin

The mild flavor of the pork tenderloin pairs well with the bold flavors of our Sweet Cheeks BBQ Rub & stays plump & juicy from brining.

Dutch Oven Pork with Root Vegetables

A well-prepared braise warms the heart, belly, and soul and makes even better leftovers the next day. My favorite part of this dish is the carrots; they take on the flavor of the braising sauce, become velvety tender.

The Butcher ’ s Cuban Sandwich

Crunchy bread, juicy pulled pork, smokey ham, sharp mustard - this classic sandwich is easily an all time favorite! Make sure to scroll to the bottom of the recipe for additional sandwich tips.

Chicken Cooking Tips

Most of us were raised to fear raw meat. Under cook chicken - you could get sick. Over cook meat - you just ruined dinner. Cooking meat can be fun; you just need to understand some basic rules.

Fire Roasted Chicken with Green Goddess Dressing

This fragrant, floral, bright green dressing is a perfectly balanced tangy sauce for fire roasted chicken.

Ts’UMAMI Roasted Chicken Drumsticks

Our Ts'UMAMI Rub adds a richness to one of our favorite cuts of chicken. Serve over Basmati rice to catch all of the delicious drippings and crunchy bits.

Mushroom & Olive Braised Chicken Thighs

Slowly simmering pan seared chicken thighs with white wine, mushrooms, and olives, what could be more magical?

Roasted Turkey and Pan Gravy

Herb Brined Roasted Turkey with classic Pan Gravy sure to the perfect Holiday centerpiece!

Crispy Duck Confit Legs with Mustard Cream

Humanely raised duck legs seasoned and slowly simmered overnight in the duck's rendered fat. Deliciously rich in flavor! Simply browned in the oven and served with a mustard cream sauce.

Smokehouse Chili

This is one of our favorite winter weather recipes. It's hearty & easy to make, but if you want to take your time with it and add a little flare, we've offered some suggestions, but get creative and make it your own!

Braised White Beans, Kale & Sausage Stew

A hearty, healthy, flavor packed stew of beans, greens, and sausages perfect for a quick lunch or dinner.

Argentine Choripán Sandwich

A traditional sausage sandwich consists of a split long roll, a seared Argentine Chorizo link, and a slathering of oily, herby chimichurri on the bread.

"Chicks in a Blanket"

A quintessential appetizer, perfect for tailgating or holiday gatherings. This recipe is courtesy of Suzi and Neil Clark of Unicoi Preserves...and it's yummy! Can be prepared with Pine Street Market's Petite Chicken Sausage or Petite Kielbasa! Enjoy!

Dutch Oven Bacon, Egg, & Potato Casserole

This makes for a rich, hearty, delicious breakfast that can feed a crowd! The bacon adds a sweet, meaty flavor to the velvety eggs and the entire dish fits perfectly on the Big Green Egg. Serve leftovers on warm, crunchy toast.

Bacon Jammed Grilled Cheese Sandwich

Most additions to grilled cheese sandwiches get in the way of the subtle creaminess of the cheese. That is why we love to add bacon jam – a smokey, sweet, deeply rich addition to this classic.

Taco Night!

This is our go-to Taco Night with our dinner table full of bowls of Spicy Black Beans, Arroz Verde and toasted Corn Tortilla Tacos starring Pulled Pork, Carne Asada, or Mexican Chorizo served with Jalapeño Cilantro Slaw, Queso Fresco, Limes, and Avocados.

Cast Iron Nachos

This is a fun, outdoor appetizer to play around with having your dinner guests help assemble and get messy enjoying!

Mop Sauce and Carolina Cole Slaw

We love the simplicity of this tangy vinegar-based Mop Sauce and the burst of flavor it adds to Pulled Pork and BBQ Brisket. We recommend serving both the sauce and slaw on the side for you and your guests to add & enjoy as needed!

Siracha Mustard Sauce

This play on a Carolina mustard based BBQ sauce gets its heat from a hearty pour of Sriracha hot sauce. Great on pulled pork, spareribs, even eggs!

Fresh Cranberry-Orange Compote

The perfect accompaniment to Turkey & Stuffing is cranberry sauce. Take a little extra time to prepare this easy & delicious Cranberry-Orange Compote recipe for your guests. It makes all the difference!

Coal Roasted Potatoes

Cooking directly on the coals gives the potatoes a deep, rich flavor.

French Potato Mousseline

Nothing goes better with potatoes than butter, and this recipe brings those two together in glorious fashion! It’s a silky, rich, and astonishingly light and fluffy mousse of potatoes! This is the perfect base to get creative – you can add wasabi, Parmesan cheese, or just about anything that strikes your fancy!

Parmesan Risotto with Cotechino & Thyme

This combines our favorite risotto recipe with one of our favorite sausages, Cotechino. Cotechino is a traditional Italian pork sausage seasoned with cinnamon, ginger, & a variety of herbs.

Wild Mushrooms with Garlic Confit and Bacon

What can we say? When you combine all of these ingredients, the meaty, woodsy, earthy, smoky combustion of flavor of the mushrooms, the sweetness of the garlic confit, the smoky, sweetness of the bacon – oh my!

Creamed Spinach

A creamy delicious recipe for creamed spinach. This goes perfectly with a steak dinner or as a holiday side dish! Bon Appétit!

Cast Iron Seared Steak with Dijon Pan Sauce

What could be simpler than searing a steak and making a sauce from the pan drippings? Dijon Mustard, Worcestershire Sauce, and Thyme accent the steak's rich, meaty flavor.

Skirt Steak with Soy Ginger Butter

Fire Roasted Skirt Steak with Bok Choy and a rich, savory soy and ginger butter. A quick, easy dinner!

Reverse Seared Steak

Reverse sear, the cooking method of starting slow & low and finishing with a searing blast of heat, is gaining in popularity with steak lovers!

Braised Short Ribs

Short ribs may seem daunting to cook, but they’re actually quite simple – they just require the use of slow cooking methods, such as sous-vide, braising, or stewing. This recipe is inspired by a recipe in Marcus Samuelsson’s "The Red Rooster Cookbook".

Beef Bourguignon

Julia Child's classic Beef Bourguignon recipe celebrates this classic French braising dish.

Pasta Bolognese

Bolognese is a slow-cooked meat sauce that should give your pasta a warm hug, not a pat on the head. This is a dish of pasta & meat sauce, not just sauce dolloped on pasta!

Rosemary Pesto Rubbed Leg of Lamb

A flavorful marinate to highlight the Leg of Lamb’s natural richness and makes a beautiful, fragrantly roasted centerpiece.

Herb Brined Pork Rib Roast

Roast on high heat allows the fat to crisp as the meat stays plump and juicy. Carve tableside, slicing between the bones, and serve with the drippings.

Cast Iron Roasted Pork Porterhouse with Dijon Pan Sauce

Pork Porterhouse is gaining in popularity for being the best of both worlds - delicate tenderloin paired with the meaty loin. This recipe accents this flavorful cut with a simple pan sauce.

Pork Belly Porchetta

Hand scored Riverview Farm's Pork Belly rubbed with roasted fennel, orange zest, rosemary, garlic, shallots, and olive oil.   Each 3 lb Pork Belly Porchetta is rolled, tied, and ready to roast.

BBQ Spareribs

Why spareribs and not loin-back, or baby back ribs, as they are more commonly known? Simply put, we prefer spareribs for their rich flavor and ease of cooking.

Pasta with Pork Ragu

Slowly simmering chunks of pork in a broth of red wine, herbs, and tomatoes creates a magical, hearty sauce best tossed with pasta.

Cast Iron Roasted Whole Chicken

This simple recipe results in a beautiful whole roasted chicken that can be the star of a perfect weekday meal or a versatile leftover to include in other amazing dishes.

Herb Roasted Chicken Breasts with Panzanella Salad

This vibrant salad is a great use of stale bread at the height of tomato season, a wonderful weeknight meal.

Coconut & Chipotle Braised Chicken Drumsticks

Slowly simmering the chicken on the bone with smokey chipotle peppers and rich coconut milk creates a complex, velvety sauce to coat each bite.

Butcher's Broth with Chicken and Hominy

The use of hominy and roasted tomatoes give the soup a depth of flavor that makes you believe it slowly simmered all day.

Turkey Pan Gravy

Making a classic pan gravy from the drippings of the roasted turkey does not need to be difficult. Follow these simple steps for this decadent sauce.

Sir Quacks-a-Lot

Duck Confit shredded on fresh bread with Mustard, Arugula, and
Emmentaler Swiss Cheese
(a.k.a. Sir Quacks-a-lot!)

Cast Iron Braised Sausages

This recipe solves the two problems that haunt us when we cook sausages on the grill. When are they done and how do I keep them plump and warm. This recipe involves simmering after grilling to keep them flavorful, juicy, and ready to enjoy.

Bangers & Mash

Bangers originally got their name because they were made with so many fillers, often bursting in the pan. Our bangers are 100% heritage pork and will only plump and sizzle as they cook, no explosions here!

Orecchiette with Bratwurst & Brussels Sprouts

This is a zesty & delicious take on the traditional Alsatian dish, choucroute garnie, a variation adapted from Kay Chun’s recipe Photo: Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Savory Sausage Muffins

These muffins are a perfect blend of savory and spice! A great grab-and-go breakfast solution. Make a batch for your next holiday gathering or for a brunch with friends.

BBQ Bacon Ends

Chunks of our Heritage Bacon, tossed in Sweet Cheeks BBQ Rub, and caramelized in cast iron on the grill.

Coppa Wrapped Peaches & Arugula Salad

The spicy, salty coppa crisps around the peaches, complimenting their sweetness. We love simply dressing salad greens with a squeeze of lemon and a drizzle of pecan oil.

Yakitori Chicken

Marinated in soy sauce, garlic and ginger, these Japanese chicken skewers are hard to resist!

Bacon Wrapped Dates with Manchego Cheese & Almonds

Sticky sweet dates stuffed with gooey cheese, crunchy almonds, and wrapped in a blanket of smokey bacon. The perfect appetizer. Pairs perfectly with Romesco Sauce.

Argentine Chimichurri Verde

This is the ideal sauce for any meat lover! Chimichurri comes in a green version (verde) and a red version (rojo), and both pair well with steak, chicken, shrimp – just about everything. This recipe for chimichurri verde is incredibly easy to make and it doesn’t over power the meat!

White BBQ Sauce

Rich and creamy with a BBQ heat and zing - perfect for smoked chicken or pulled pork.

Irish Soda Bread

Traditional Irish Soda Bread, a dense, yet soft quick bread packed full of flavor with buttermilk, molasses, and rolled oats from our friends at Together with Chefs!

Roasted Hasselback Potatoes

This simple variation on the baked potato is as delicious as it is beautiful.

Rosemary Braised Cannelini Beans

A humble-but-satisfying side dish that pairs well with almost any protein, but Chef Rusty created it especially for Bistecca all Fiorentina.

Creamy Polenta

We love Riverview Farms heritage grains - they make for superior quality polenta. Here is a recipe for a velvety and creamy polenta that pairs perfectly with just about any braised meat.

Garlic Confit

Garlic confit is something we always have around the kitchen to add a sweet garlicky flavor to anything from butter and steaks to cheese and vegetables. It's also perfectly scrumptious by itself, spread across a toasted baguette! It's the veritable Swiss Army Knife in your pantry!

Steak Frites

A healthier option of the classic French Brasserie favorite of “Steak & Fries”, with poached, smashed potatoes crisped in the oven.

Bistecca alla Fiorentina

This giant, decadent Tuscan-style steak is a classic Italian centerpiece perfectly paired with Rosemary Braised Cannellini Beans. This luscious cut is traditionally served rare, but we won’t judge you if you cook it a little further!

Summer Spice Rubbed Tri-Tip Roast

This is one of our favorite cuts of beef to grill, and this floral, earthy rub is the perfect accent to the roast’s meaty flavor while the salsa adds a bright, peppery punch.

Chuck Eye Pot Roast

This traditional braise is sure to warm the bellies and hearts of those you share it with. The rich beef and broth soak through the vegetables and make this a warm and flavorful dish.

Spicy Indian Beef Curry

Slowly simmered marbled cuts of chuck stew meat give this dish a wonderful, rich flavor. We like this rich, fragrant curry on the spicy side.

Herb & Dijon Crusted Rack of Lamb

Roasted Rack of Lamb is a classic elegant dinner. If you’ve never prepared rack of lamb, it may seem daunting, but just follow this simple recipe. The herbs and Dijon mustard accent the Colorado lamb’s succulent, meaty flavor.

Lamb Pitas with Tzatziki Sauce

The rich, meaty flavor of lamb pairs perfectly with the cool cucumber and yogurt. Want to go even healthier? Skip the pita and use a Romaine lettuce cup instead.

Brined Pork Chops

Brining is an easy way to season your meat from the inside out and ensure it remains hydrated. It will prevent cooking a bland, dry pork chop, and instead ensure it is tender and juicy.

Pan Roasted Pork Belly with Sesame Garlic Sauce

Heritage pork belly, the perfect balance of crispy fat and savory belly meat, takes on a delicious depth with this simple recipe. Serve on a bed of rice with stir-fried bok choy or crispy green beans.

Smoked Pork Butt

Slowly roasted, humanely raised pork butt is a magical thing. In this recipe we highlight the natural rich flavor of the pork by cooking it without any salt or seasoning.

Pork Banh Mi

Banh Mi, the Vietnamese word for bread, is a classic sandwich of a crisp, fluffy baguette, savory pork, and bright, vibrant pickled vegetables. 

Pork Lettuce Wraps

Pork Lettuce Wraps are a quick, delicious dinner for any day of the week. Ground pork slowly simmered with cashews, chilis, and rich, tangy Asian spices piled high on a cup of crisp lettuce, healthy never tasted so good!

Spatchcock Chicken

Splitting the chicken before cooking shortens the cooking time and increases the cooking surface for a more even sear.

Sweet Tea Brined Chicken Wings

Brining the wings before cooking makes sure they stay plump and juicy as they crisp on the grill.

Chicken Thighs with Lemon Thyme Brown Butter

We love chicken thighs for their rich, hearty flavor. When served with a simple brown butter sauce, we know you'll agree!

Butcher's Broth

A savory broth is the backbone (pun intended) to a hearty braise, velvety sauce, or fragrant soup. It is best to use thick, heavily used joints of pork and chicken for their tendons and gelatin.

Pan-Seared Duck Breast

Duck is an often over-looked protein, but we love its rich flavor and versatility. This recipe is straightforward - no fuss - and has a brightness from the orange zest. Give it a try!

Burger Cooking Tips

There are few delights more satisfying than a delicious, mouthwatering, juicy, CHEESEBURGER! Butcher Rusty gives some tips for making the ultimate juicy burger!

Classic Cassoulet

This classic French comfort foods will warm your belly with slowly simmered beans basted with pork, sausage, and duck confit.

Shepherd’s Pie

Classic Irish-American comfort food of slowly simmered ground lamb and beef topped with cheesy mashed potatoes.

Tagliatelle Alfredo with Spinach & Guanciale

A diversion from a traditional alfredo sauce, this recipe includes one of our favorite cured meats, guanciale! Guanciale is made by curing the pork jowl – guancia is “cheek” in Italian – in salt, black pepper, and other spices.

Biscuits & Sausage Gravy

There are few things so satisfying as Southern Biscuits & Sausage Gravy! This recipe will do the trick - keep folks full and happy until dinner time!

Fire Roasted BLT Lettuce Wraps

This is a fun, easy play on the BLT sandwich that can serve as a hearty appetizer or light lunch.

Grilled Watermelon Salad with Feta Cheese & Mint

Grilling fresh watermelon caramelizes the natural sugar and adds a delicious smokiness. The feta cheese adds a creamy, tangy flavor. We love simply dressing salad greens with a squeeze of citrus and a drizzle of high-quality oil to not get in the way of these rich flavors.

Yaki Mandu

Yaki Mandu are Korean dumplings that can be steamed or fried – we like them fried! These little bundles of joy are not only delicious, but fun to make!

Heritage Pork Rillette

A classically French inspired recipe that transforms slowly simmered pork into a decadent spread. Serve with sharp cheese and crunchy bread.

Romesco Sauce

This rich Spanish sauce is a vibrant blend of fire roasted peppers and tomatoes finely blended with toasted almonds and bread. A smokey, pungent sauce that pairs perfectly with roasted pork, chicken and our Bacon Wrapped Date recipe!

Green Goddess Dressing

This fragrant, floral, bright green dressing is as versatile as it is delicious. Use it as a Summer time salad dressing, dip for a vegetable crudités, or as a tangy sauce for fire roasted chicken.

Chestnut Sausage Stuffing with Cranberries

What's more traditional than Turkey and Stuffing! Here's our version of a classic Thanksgiving dish that's sure to WOW your friends and family - even that picky eater in every family!

Smashed & Seared Parmesan Potatoes

These Smashed & Seared Potatoes are a perfect companion to your next steak dinner!

Parmesan Risotto

This is our simple Parmesan risotto recipe. It's delicious on its own, but it's also a perfect base for Wild Mushroom Risotto, Cotechino & Thyme Risotto, or simply to top with Duck Confit.

Pimento Cheese Arancini

A Southern twist on an Italian classic! Arancini begins with making a classic risotto to which we will add Pimento Cheese, roll into 1-inch balls, bread with seasoned panko, and deep fry! Just a note here about the risotto – it doesn’t have to be perfect – you’re frying it after all!

Braised Greens with Bacon Potlikker

This recipe will make even the pickiest eater a new fan of greens.