Meat

Memorial Day Grilling Recipe: All-Purpose Steak Marinade and Rub

Memorial Day Grilling Recipe: All-Purpose Steak Marinade and Rub

Memorial Day Weekend is right around the corner and is considered the kick-off to the summer grilling season and we’ve got a heck of a recipe for a steak rub and marinade. Not only is this recipe flavorful but this marinade and rub is easy and works on all cuts of steak. 

Grilled Steak Marinade:

Ingredients—

3 minced shallots

1 tablespoon soy sauce 

2 tablespoons of fresh lemon juice

1/4 cup olive oil 

2 teaspoons of freshly chopped basil 

1 tablespoon of hot sauce 

Mix all ingredients together until well blended and pour over meat. Seal in container and place in the fridge. For the best flavor allow marinating for at least 30 minutes. 

Dry Steak Rub:

1-2 tablespoons of black peppercorn 

1 teaspoon of cloves 

2 tablespoons sesame seeds 

1 teaspoon of cinnamon 

Mix ingredients together until completely blended. Rub on the outside of your steak making sure to cover all sides of the meat. 

Follow grilling instructions until thoroughly cooked and pair with grilled vegetables of your choice. 

11 Funny Mother’s Day Quotes to Celebrate Mom

11 Funny Mother’s Day Quotes to Celebrate Mom

Here is a friendly reminder that this Sunday is Mother’s Day so you will want to get your cards and set an alarm to buy flowers. In celebration of moms everywhere, we have compiled a list of the funniest quotes about moms. 

Everyone at the Gourmet Meat & Sausage wishes you a Happy Mother’s Day! 

“You’re just like a human napkin for kids. Like, they just wipe their face on you and stuff.” –Tina Fey 

“Sometimes the strength of motherhood is greater than natural laws.” — Barbara Kingsolver

The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.”—Calvin Trillin

As a child my family’s menu consisted of two choices: take it or leave it.”—Buddy Hackett

Parenthood is the passing of a baton, followed by a lifelong disagreement as to who dropped it.” —Robert Breault

Of all the rights of women, the greatest is to be a mother.”—Lin Yutang

The mother’s heart is the child’s schoolroom.” —Henry Ward Beecher

I do not like broccoli. And I haven’t liked it since I was a little kid and my mother made me eat it. And I’m President of the United States and I’m not going to eat any more broccoli.” —George H.W. Bush 

A suburban mother’s role is to deliver children obstetrically once, and by car forever after.” —Peter De Vries

My mother loved children – she would have given anything if I had been one.” —Groucho Marx

It would seem that something which means poverty, disorder and violence every single day should be avoided entirely, but the desire to beget children is a natural urge.” Phyllis Diller

May is National Hamburger Month: Best Burger Recipes to Celebrate all Month

May is National Hamburger Month: Best Burger Recipes to Celebrate all Month

May is not only grilling season in Colorado but it’s National Hamburger Month! As far as meats go, burgers allow those backyard grill warriors to get creative. The possibilities for burger toppings are endless. 

Here are the best burger recipes you can try all month long: 


Donut Bacon Cheeseburger 

We had to lead with this heart attack burger. We also don’t recommend counting the calories or making this burger if you are trying to lose a few pounds.  

Beef & Salsa Burgers 

For those nights when you can’t decide whether you want Mexican fare or a hearty stacked burger. Why choose! 

The Best Sloppy Joes 

Not technically a burger but always a good comfort food go-to especially if you are using good ground beef. 

Peanut Butter Burger 

This might be gross but what have you got to lose? You can always just scrape the toppings off and go for it.

Venison Burgers 

Get in the game (ahem) with this recipe for venison burgers and the best place to track down that meat is at a Colorado butcher.

Spinach Tomato Burgers 

For those looking for a low-carb burger option, this bunless burger is a healthier option when compared to the donut/bacon heart attack burger. 

How to Properly and Safely Store Meats in Your Refrigerator

How to Properly and Safely Store Meats in Your Refrigerator

As the coronavirus continues to keep all of us at home in Colorado there is no time like the present to organize those meats you are stocking up on at home. In this week’s Gourmet Meat & Sausage Shop blog we breakdown the best ways to make your purchase or essentials last longer. 

Storing Fresh Meats in the Fridge 

Organizing your refrigerator is not only a good idea but ensures that your meat juice is not contaminating your fresh fruits and vegetables. 

If these meats are going to be consumed in the next two days store them in your refrigerator. If not, label them and place them in a freezer bag with the date on it. Cooked and raw meats can be safely stored in your freezer don’t be shy about cooking up that chicken or beef and freezing for a rainy day. 

If you plan on planning out those meals ALWAYS store your meats on the lowest levels of your fridge or towards the bottom of the fridge. And if your meats are in that plastic packaging and not sealed you should move it into a plastic container so that those meat juices don’t drip or leak onto your shelves or drawers. Raw meat bacteria could not only make you sick but mess up your other refrigerated items. 

Because we are a Colorado butcher shop, we tend to pound those chicken breasts or slice your meats for you but if we didn’t trim those meats take the time to do it before placing it in the freezer. 

Storing and Organizing Meats in the Freezer 

As aforementioned, if you are going to freeze your meat make sure it’s in a sealable container and labeled with a date. For quick and easy dinners, individually wrap your steaks, chicken breasts or any cut of meat in butcher paper and then place in a large freezer bag especially if you bought in bulk. 

Place older packages of meats towards the front of the freezer and move newer ones to the back. For added inventory control use wire baskets or bins in your freezer organized by the type of meat in each bin. 

When Good Meats Have Gone Bad and When to Toss Them 

Sometimes meats will spoil and it’s important to know when that happens and it’s always best to err on the side of caution. Meats should NEVER have a slimy surface and if that beef has a sulfur odor it’s gone bad. In fact, any meats that have an offensive odor should be tossed. 

Your ideal freezer temperature should be 0 degrees Fahrenheit and your refrigerator should be at 34-40 degrees Fahrenheit. 

7 Quick and Easy Recipes for Dinner

7 Quick and Easy Recipes for Dinner

The Coronavirus has everyone shut-in at home so what to do? Why not pick out a fresh cut of meat and make a mouthwatering recipe at home?

Colorado carnivores already know about one of the best-kept secrets is elk. 

Grilled Lemon-Garlic Elk Steak is the perfect dish to please dinner guests. 

Oven-Baked Juicy Pork Chops 

This is the perfect recipe for when you can’t fire up that grill and still enjoy juicy pork chops accompanied by your favorite side dishes. 

The Best Bratwurst and Onions Recipe 

Brats are not only quick and easy meat to make on the grill or the pan but this recipe is one of the best as the title indicates. You need to just throw the ingredients into one pan and BOOM!

Beef Stuffed Bell Peppers 

Gourmet Meat and Sausage Shop has the ground beef and with a minimal amount of effort, you can make this flavorful dish. 

Best Steak Marinade in Existence 

This marinade recipe really is the best in existence. The hot pepper sauce is what really sets this marinade apart. 

Quick and Easy Creamy Herb Chicken 

This light but the hearty recipe requires little to no effort and is a crowd-pleaser as well. 

Rosemary Garlic Ground Lamb Potatoes 

This one-pot recipe packs a punch of flavor, seasonings paired with fresh ground lamb and it takes zero work to whip up! 

Beef Stuffed Bell Peppers Recipe

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. 

Ingredients: 

  • 1 pound fresh ground beef (preferably from your local butcher)
  • 4 medium bell peppers (green, red or yellow…your choice)
  • 1/4 cup minced onion
  • 2 teaspoons minced garlic
  • 1 can of diced tomatoes 
  • 1/2 cup cooked brown rice
  • 3 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions:

 Preheat your oven to 475°F. While waiting for your oven to heat,   begin to prep your bell peppers. Slice the tops off your bell peppers then set aside. 

Next, carefully clean out the guts and seeds inside your peppers. On a large baking sheet, spray with a non-stick cooking spray and place those cleaned-out peppers on a tray and place the pepper tops. Bake for approximately 15 minutes. Remove from the oven set aside and allow it to cool. 

In a large skillet, place your ground beef, onion, garlic, tomato paste, rice, diced tomatoes and the rest of your seasonings in the skillet. Allow your meat mixture to cook around 3 to 5 minutes. 

Take the tops off and fill the hollowed-out peppers with your meat mixture. Place tops back on the peppers and allow to bake at 475°F for anywhere from 19 to 23 minutes. Bell peppers and done when internal temp reaches 160°F.

How to Bake Buffalo Chicken Wings in the Oven

How to Bake Buffalo Chicken Wings in the Oven

Colorado temps continue to stay as cold as Alaska’s Klondike but you can still enjoy crispy chicken wings at home right out of the oven. 

Here is a recipe for crispy chicken wings:

  • 3 lb. chicken wings 
  • 10 oz. of Frank’s Red Hot Buffalo Sauce (or your favorite buffalo wing sauce
  • Preheat your oven to 400 degrees F. Grab those baking sheets and line it with aluminum foil. You will need two baking sheets.
  • In a large bowl or using a sip-sealed bag, toss your wings in the sauce until evenly coated.
  • Lay the wings flat making sure not to pile them on top of each other. Once your oven has reached the optimal temp, slide each baking sheet on separate wire racks. Allow wings to back for 30 minutes then turn setting to warm for an additional 10 minutes. 

Serve with a side of celery and carrot sticks and ranch or bleu cheese dressing. 

7 Tips to Grilling in Cold Weather Temps

7 Tips to Grilling in Cold Weather Temps

It’s been a cold winter this season in Colorado but that doesn’t mean you have to skip out on grilling outside. These seven simple tips will still produce the juiciest meats even if you have to wear a parka while doing it! 

Tip 1:

Cooking in an enclosed area or under a porch or overhang is never advisable but you can still move your grill closer to your home. If possible, reposition your grill where it is out of the cold gusts of winter. 

Tip 2:

If you have a propane grill, be sure to have an extra tank on hand. Colder temps mess with the amount of fuel needed to properly cook your meats when compared to those spring and summer temperatures. 

Tip 3:

Avoid using a plate or anything that is not covered when transporting your meats from the grill to the kitchen. Your best bet is using ceramic cookware that has a lid. 

Tip 4: 

Have your grill fired up and at optimal temps before bringing out your meat in that covered ceramic cookware. On average, you will need at least five extra minutes or even more to get the right temperature. 

Tip 5: 

If your grill takes longer to heat up your meats will have the same problem. Count on adding 20 minutes additional cooking time per pound if temps drop below 45 degrees F.  This especially applies to meats such as chicken. 

Tip 6:

Don’t waste any time getting your meats transported to the grill. Close that lid as fast as you can to keep the heat trapped and from temperatures quickly dropping. 

Tip 7: 

The thicker the cut of meat, the longer you will have to cook it. If you don’t want to use extra propane or worry that a roast, chicken or turkey won’t be ready in time, go with leaner or thinner cuts of meat such as pork chops

Make sure you bundle up while you’re out there and invest in a meat thermometer to get the optimal temperature for your cooked meats since you are working against frigid weather! 

The Best Bratwurst and Onions Recipe

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. 

Bratwurst and Onions Recipe

Ingredients:

  • 2 tablespoons butter
  • 1 1/2 sliced yellow or sweet yellow onions
  • 1 tablespoon caraway seeds
  • 1/2 teaspoon kosher salt
  • 6 bratwurst sausages
  • 1 12-ounce bottle of your favorite beer 
  • 6 buns

Directions: 

In a large skillet, turn your burner to low-to-medium heat. Add your butter and allow to slowly melt in the pan. Once the butter has melted completely, toss in those sliced onions. Turn your heat up a bit to medium-to-high and add those caraway seeds. Once your onions have slightly browned, place your bratwurst in the pan. Add your beer and bring it to a rolling boil for approximately two minutes. Reduce the heat, cover and allow to simmer at low temps for around 30 minutes. 

Remove from heat, set the brats aside, drain the pan and put the brats back in the pan with a tablespoon of butter. Allow the brats to sear and brown on each side for approximately 2 minutes on each side. Serve in a toasted bun with those sauteed onions and brown mustard. 

How to Cook Pork Chops in the Oven Without Drying Them Out

How to Cook Pork Chops in the Oven Without Drying Them Out

Yes, YOU CAN cook pork chops in the oven without turning them into shoe leather. 

Leaner meats like pork tend to dry out pretty fast if you don’t know what you are doing. No worries because we’ve got some simple solutions to keep those chops succulent and downright delicious. 

First off, choose pork chops that have a bone. This helps prevent a piece of meat that is sliced so thin that you have zero chance of sucking the life out of it. 

Avoid cooking those chops from cold temperatures. Instead, allow them to sit out for approximately 20 minutes. Cooking frigid pork chops leads to the meat cooking too fast whether you are throwing them in a pan or an oven. 

Marinades will not only add more juice to your chops but will kick up the flavor you need in this meat which can be bland. 

The proper internal temperature of your pork chops should be 145 degrees F. If you were raised on pork chops and apple sauce in the 1980s, your pork chops were no doubt always overdone thanks to a parasitic worm called trichinella. The USDA has since updated its guidelines in the 1990s and you don’t have to cook your pork to death anymore. 

Oven-baked pork chops can cook anywhere from 15-20 minutes at 400 degrees F. And you don’t even have to worry about flipping them halfway through. 

Give them a rest. You should always allow the meat to rest for approximately five minutes after cooking them. But for pork, this is especially important. A good three minutes or so should do the trick to keep those juices locked in. 

Stop by our store, grab some pork chops and put these tips to the test!