About

Posts by :

Top 5 Easy Summer Recipes in Time for Back to School

Top 5 Easy Summer Recipes in Time for Back to School

It might be back-to-school time but it’s also still summer and temps are still heating up. In this week’s Gourmet Meat & Sausage Shop’s blog we revisit our most popular recipes. And yes, they are all quick and mouthwatering. 

Top 5 Easy Summer Recipes:

1. Pulled Pork Pineapple Taco Recipe 

The balance of pulled pork meat coupled with pineapple is a refreshing alternative to heavier meals. PLUS, it’s easy. 

2. Grilled Chicken With Rosemary, Garlic and Lemon

This grilled chicken recipe is packed full of flavorful compliments of rosemary, garlic and lemon. 

3. Grilled Key West Flank Steak 

Who says you can’t enjoy a taste of Key West from Colorado. This recipe for grilled Key West flank steak makes a great meal any night of the week and can be thrown on the grill and over a bed of salad or served with your favorite side. 

4. The Best Bratwurst and Onions Recipe 

You don’t have to wait for the right weather conditions to make flavorful bratwurst and onions. If you’ve got a pan—we’ve got a plan for whipping up this recipe any night of the week. 

5. Beef Stuffed Bell Peppers Recipe 

We’ve got the ground beef and with minimal effort, you can make this flavorful dish for dinner this week. Check out this recipe for beef stuffed bell peppers. We hope you have enjoyed these weekly recipes as much as I’ve enjoyed writing them! Bon Appetit and happy back-to-school time! 

Easy Recipe for Grilled Chicken With Rosemary, Garlic and Lemon

Easy Recipe for Grilled Chicken With Rosemary, Garlic and Lemon

With Colorado temperatures soaring into the 90s this week, keep your cool and your kitchen cool with this grilled chicken recipe with the flavorful compliments of rosemary, garlic and lemon. 

Ingredients:

2 medium minced garlic cloves 

3-4 tablespoons of fresh rosemary (minced)

3 tablespoons freshly-squeezed lemon juice 

7 tablespoons of extra virgin olive oil 

4 boneless, skinless chicken breast cutlets 

Sea salt and fresh cracked pepper to taste 

Directions: 

Pre-heat grill to low-medium heat. In a medium-sized bowl combine your olive oil, lemon juice, rosemary, garlic and salt and pepper. Whisk well together and set aside. In a shallow pan place your chicken cutlets in the bottom. Pour the whisked ingredients over the top of your chicken. 

Place chicken on the grill and allow to cook for approximately 4 minutes each side. Grilled chicken internal temp should be at 165 degrees Fahrenheit. Remove from grill and allow to set for around 5 minutes.  

Serve with your favorite side (something cool to escape the heat). See? Told you it was easy! 

Pulled Pork Pineapple Taco Recipe

Pulled Pork Pineapple Taco Recipe

Colorado has been experiencing some pretty scorching temps this summer so this week’s blog from the Gourmet Meat & Sausage Shop is a mouthwatering pulled pork pineapple taco recipe. 

The balance of pulled pork meat coupled with pineapple is a refreshing alternative to heavier meals. PLUS, it’s easy. 

Pulled Pork Pineapple Taco Recipe 

Ingredients: 

  • 2-pound pork loin roast (we can trim it for you!)
  • 1/3 cup apple juice
  • 2 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 1 teaspoon brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 tablespoons cider vinegar
  • 1 package of corn tortillas (soft)
  • 2 cups of diced pineapple (fresh is best)

Directions: 

In a small bowl blend brown sugar, chili powder, salt and garlic powder. Place your pork loin roast in a slow cooker and rub your recently-mixed dry ingredients on the outside of the meat. Around the bottom of your slow cooker, pour in your apple juice (not over the pork roast). Cover and let it simmer all day for around 7 hours. 

Pork should be tender enough to shred with a fork. Warm your corn tortillas, add your meat, and top it with your fresh pineapple and serve with a side of slaw. 

Easy Garlic Prime Rib Rub Recipe

Easy Garlic Prime Rib Rub Recipe

This week’s meat of the week at The Gourmet Meat & Sausage Shop is..PRIME RIB! And here’s the rub…no really, here is a recipe for a garlic rub that is simple and will make this mouth-watering piece of meat melt in your mouth. 

Easy Garlic Prime Rib Rub Recipe:

Ingredients: 

3 tbsp olive oil 

3 minced garlic cloves

1 tbsp onion powder

1 tbsp garlic powder

2-3 tbsp sea salt 

1 tbsp black pepper 

1 tbsp dried rosemary 

Instructions: 

In a small mixing bowl combine your ingredients (minus the minced or sliced garlic) and until well-blended. This recipe will work for a prime rib roast or prime rib steaks. In fact, it’s a good rub for any type of steak or red meat

Once your ingredients are well blended apply to your prime rib by brushing the top of your meat. You want to make sure you evenly coat it properly. 

This marinade/rub should be applied at least 4 hours before you plan on grilling or broiling your prime rib. For the minced or sliced garlic, cut tiny slits into your prime rib and put your garlic in the tiny slits. We mentioned 3 minced garlic cloves but if you are not big on garlic you can cut that amount in half depending on preference. 

There are a plethora of options for how to cook your prime rib.

Cooking prime rib in the oven 

Cooking prime rib in a castiron skillet 

Cooking prime rib on an outdoor grill 

Now that you have your rub and cooking instructions…get grillin’! 

5 Grilling Mistakes You are Probably Making and How to Avoid Them

5 Grilling Mistakes You are Probably Making and How to Avoid Them

Every once in a while even grill masters experience a grilling flop. Maybe the meat was not that tender or say…your grill caught on fire. Whatever the case, The Gourmet Meat & Sausage Shop has some ways to avoid a grilling mishap or disaster (depending on how you look at it.) 

Here are 5 grilling mistakes you might be making:

1. Chill out. Well, by chill out we mean to allow your meats to chill a bit after taking them out of the fridge. This is one of the most common mistakes most backyard weekend warriors make. Whether you are throwing another shrimp, file, baby back rib, or a t-bone steak, you will want to allow the muscle in your meats to relax a bit before placing on your grill. Simply remove the meat from the fridge anywhere from 15 to 20 minutes before throwing on the grill. If this is a mistake you have been making, then you will immediately notice that the texture is much more tender. 

2. Grilling methods matter—do you really know your grills?

Most of us know the obvious differences between a smoker, a gas or charcoal grill. Heck, many of you might own all three! If this is the case, skip to the next tip. If not, read on. Your gas grill may not be the best option for meats that you would prefer to have crispier skin. Gas grills allow for better temperature control but that also means more steam. Charcoal is not for the novice user and those flare-ups could destroy your burgers in seconds…we’ve all seen the memes and videos! And smokers? Well, if you like lots of smokier tones and flavor and if you’ve got the time—go for it! 

3. Soaking wooden skewers. 

Beautiful, perfectly chunked slices of meat—check. Cherry tomatoes and bell pepper chunks?—check. Skewers to make the perfect kebabs? You get the idea…But for the love of all that is holy on that grill, be sure to soak wooden skewers FIRST before threading your meats and veggies onto the stick. Simply fill up that sink and allow them to soak at least 30 minutes. Boom! No more incinerated skewers that fell apart before you even began to cook your creation. 

4. No poking around. 

The smaller cuts or thinner cuts of meats you have, the more likely they are to cook quickly and dry out. This also applies to when meats have been poked and prodded or when too many holes allow those meats to dry out. Ditch the fork and use spatulas and tongs to flip your meat while grilling. 

5. Reading internal temps through the eye 

Rather than eyeballing that cut of meat and declaring it perfectly cooked, you will want to invest in an instant-read thermometer. These gadgets are worth their weight in gold or meat. That pork butt might look cooked by its smell but without an internal and instant temp check, it could be over and undercooked. Don’t chance it! 

DO try these tips at home this weekend and let us know how it went! 

Red Wine Elk T-Bone Chops Recipe

Red Wine Elk T-Bone Chops Recipe

This week’s meat of the week at the Gourmet Meat and Sausage Shop is… Elk T-Bone Chops and have a got a recipe for you. Elk is popular game meat in Colorado and for good reason. This particular recipe brings out the richness of this succulent meat. 

Ingredients:

  • 4 elk chops or steaks
  • 1/4 cup red wine vinegar
  • 1/4 cup tomato paste
  • 1/4 cup olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon spicy mustard
  • 2 cloves garlic, minced

Directions:

Place your elk chops in a shallow baking dish. In a separate bowl, combine all your marinade ingredients until all ingredients are well mixed. Pour this marinade over the top of your elk chops making sure they are completing covered on both sides. This particular recipe works best if you allow the elk to marinate for at least three hours or better yet, overnight. However, if you only have an hour it still makes for an amazing flavor. Once you have your chops are soaking up the recipe, cover and put in your fridge.

Preheat your grill (gas or charcoal) to 450 degrees Fahrenheit. Remove your elk chops from the fridge and place it on the grill over the direct heat. Allow chops to cook four minutes on each side. The internal temperature should be anywhere from 140-145 degrees. Remove your elk chops and allow the meat to rest for at least five minutes and serve! 

Chicken Chorizo Verde Sausage with Tomatoes Peppers and Onions Recipe

Chicken Chorizo Verde Sausage with Tomatoes Peppers and Onions Recipe

If you don’t have time to smoke a pork butt during the week then this recipe for Chicken Chorizo Verde Sausage is for you! Not only is it flavorful as all get out but it’s quick and easy. And If this recipe wows your family or friends this weekend, you can thank us by buying enough to freeze for later. 

So..without further ado, here is the recipe for:

Chicken Chorizo Verde Sausage with Tomatoes Peppers & Onions

1 16 ounce package of chicken chorizo sausage (cut into 1-2 inch slices) *available at our store*

Ingredients:

1 can of diced tomatoes 

1-2 yellow and red bell peppers (sliced)

1/4 cup of finely chopped basil 

1 large yellow onion (chopped or chunked)

1 tablespoon of olive oil 

1 teaspoon of salt 

1 teaspoon of pepper (for taste) 

1 tablespoon of hot sauce (if you need some heat)

Directions: 

In a large skillet add your olive oil, salt and pepper, bell peppers, chopped onion and set heat to medium to low for approximately 10 minutes or until your peppers and onions are slightly cooked. Next, add your sliced sausage and can of tomatoes. Set to simmer and allow to cook on low for another 15-20 minutes. 

Serve over Spanish rice and add basil and hot sauce to the top of ingredients. BOOM! Let us know what you think of this recipe by sharing your pics! 

7 Smoked Pork Butt Recipes With Short Cooking Times

7 Smoked Pork Butt Recipes With Short Cooking Times

When it comes to smoked pork butts low and slow is the general rule so when we stumbled across several recipes for smoked pork butts that took considerably less time. 

We know that many of you die-hard grill masters consider speeding up the process of smoking a butt as sacrilegious, but this roundup of blogs swears by its results. Apparently, it’s all about the recipe. 

Let’s start with the first one: 

5 Hour Hickory Smoked Pulled Pork 

The blog, Smokin’ Pete’s BBQ pays homage to pellet grilling. So this recipe would be best suited for your Traeger warriors. The blog author and pork butt aficionado only smoked these cuts of meats for 5 hours. It’s up to you to chance it!  

Smoked Pork Roast Recipe in 8 Hours 

The Meat Eating Military Man blog pays homage to carnivores and meat-eaters everywhere. A military veteran, the blog author has an 8-hour recipe for a smoked pork butt that is well-suited for a Saturday cookout. 

5 Hour Smoked Pork Butt 

Jeff Phillips blog Smoking-Meat.com also has a 5-hour smoked pork butt recipe as well. Jeff is adamant about turning up the heat on your butt and using a mustard-based rub. 

Insanely Good Smoked Boston Butt Recipe 

Mr Recipes 8-10 hour Boston Smoked Pork Butt is a more traditional route but still does not require too much work as far as time goes. This butt recipe is totally worth the trouble. 

Smoked Cider Brined Pulled Pork 

Smoked Cider Brined Pulled Pork Brines can involve a bit of labor but that labor of love pays off for this flavorful cider brine butt. Unique and flavorful this pulled pork is a real crowd-pleaser. 

Cherry Cola Smoked Pork Butt 

Hey Grill Hey’s blog authored by Susie Bullock features a Cherry Cola smoked pork butt recipe and given the main ingredient it seems too intriguing to pass up. We have personally never tried it but would love one of grill warrior customers to try it! 

Pulled Pork Done in 6 Hours 

The Grillin’ Fools blog touts a quick (6 hours cook time) pulled pork recipe seasoned with brown sugar, ginger and cayenne pepper (just to name a few). 

Gordon Ramsay’s Pulled Pork Recipe 

Blogger Melanie Winters gave Gordon Ramsay’s Smoky Pulled Pork Recipe a go and with short cook time and flavors that put the pull in “pulled pork” without the stress of working in Hell’s Kitchen. 

Top 4th of July Grilling Recipes

Top 4th of July Grilling Recipes

Fourth of July weekend means backyards will be filled with the savory smoky smells of grilled meats and maybe even some fruits and veggies. Wishing everyone a safe and happy Independence Day Weekend and happy grilling! 

Top 4th of July Grilling Recipes 

Key West Flank Steak Recipe 

Who says you can’t enjoy a taste of Key West from Colorado. This recipe for grilled Key West flank steak makes a great meal any night of the week and can be thrown on the grill and over a bed of salad or served with your favorite side. 

The Best Brats and Onions Recipe 

This recipe can be made on the grill or in a pan but either way, it’s a crowd-pleaser with all the flavor and juices and we’ve got several different kinds of sausages from rabbit to rattlesnake to elk! 

Grilled Fruits and Veggies

Celebrate the summer grilling season with this list of unexpected or unusual foods you can throw on the grill that makes a great side with your favorite meats. 

The Best Burger Recipes and Toppings 

Who doesn’t love a juicy hamburger? This list of the top burger recipes gives those grill warriors a creative license to top those burgers with unique ingredients outside of just cheese and onions. Get grillin’! 

Steak Rub and Marinade Recipe 

Bring out the flavor of that steak with this simple steak rub and marinade. Not only is this recipe flavorful but this marinade and rub is easy and works on all cuts of steak. 

The Best Baby Back Ribs Recipe 

Baby back ribs when cooked all day and correctly are the perfect way to spend your day in your backyard. We’re talking about the most succulent ribs you have ever had. Give the recipe a try this holiday weekend! 

Grilled Rabbit Sausage Over Penne Pasta Recipe

Grilled Rabbit Sausage Over Penne Pasta Recipe

If you’ve never tried rabbit sausage you are in for a real treat and this recipe delivers the perfect dish for any night of the week. Plus, you get to fire up that grill! 

Ingredients:

1 pound of rabbit sausage 

3/4 cup chopped onion

1 teaspoon minced garlic 

4 tablespoons extra virgin olive oil 

2 medium bell peppers ( green, yellow or red or mix it up)

1 1/2 cups cherry tomatoes halved 

1/4 cup fresh basil 

1/3 cup shredded parmesan cheese 

8 ounces or one box of penne pasta 

In a large skillet, pour add your olive oil first. Set heat to medium to low heat and add your peppers, minced garlic, a dash of salt, and a dash of pepper. Slowly raise heat to medium and cook peppers for approximately 7 minutes. Toss in your tomatoes and set to low. 

Fire up that grill to medium, throw on those rabbit sausages and turn every 4-6 minutes until evenly browned. Remove from grill and allow to sit for up to 10 minutes. While those rabbit sausages are settling (in foil) boil up that penne pasta for approximately 10-12 minutes. Drain the water. Slice your sausage into 1-inch chunks and toss with your tomatoes and pepper mixing ingredients well. 

Serve over your penne pasta and toss the fresh basil and parmesan cheese on top and serve! This dish is not only colorful but flavorful as well.