Spatchcocked Garlic and Lemon Chicken Recipe

Spatchcocked Garlic and Lemon Chicken Recipe

We’ve covered spatchcocking a turkey in a former blog, what it is and why you should do it. Simply put, spatchcocking is a method of preparing a whole bird (turkey or chicken) for cooking. Not only is it easy to do but it speeds up cooking times and produces a juicy and savory bird. 

Here is one of our favorites for:

Spatchcocked Garlic and Lemon Chicken 


1 spatchcocked chicken (instructions here)

4 cloves of garlic 

1 medium bunch of fresh thyme 

1 tablespoon of sea salt 

1/4 of fresh lemon juice or a freshly-squeezed lemon

3 tablespoons olive oil 


Blend all marinade ingredients in a food processor until it reaches the consistency of a salad dressing. Set aside and place your spatchcocked chicken in a large glass baking dish. Pour most of the marinade over both sides of your chicken making sure to evenly cover it and be sure to keep a small amount of marinade for later. 

Cover your chicken and place it in the fridge for at least an hour so that it can soak up all the ingredients in your marinade. Feel free to allow it to sit longer or overnight…it will only make your chicken more flavorful. 

Pre-heat that oven to 450º F. Get your chicken out of the fridge and place it in a roasting pan with the lid off. Allow roasting for approximately 25 minutes. Now t’s time to flip it over. Using a sturdy set of tongs, carefully turn over your chicken, brush on that remaining marinade on the skin and allow to cook for another 25 minutes. Once the skin turns golden brown, it’s ready. 

Remove your chicken from the oven, cover with foil and allow to rest for approximately 10 minutes. Serve with your fave side. 

Memphis-Style Dry-Rubbed Chicken Wings

Memphis-Style Dry-Rubbed Chicken Wings

It’s grilling season and do we have the perfect recipe for dry-rubbed chicken wings. And not just dry, but Memphis-Style for a maximum flavor and smell that will make you want to make a cologne out of it. 

Memphis-Style Dry-Rubbed Chicken Wings 


3-5 lbs of chicken wings

4 tablespoons of paprika

2 1/2 tablespoons of  dark brown sugar

2 teaspoons of chili powder

1 1/2 teaspoon smoked paprika

3/4 tsp ground black pepper

1 teaspoon dry mustard

1 teaspoon of onion powder

1 teaspoon salt

Chicken wing prep:

Combine all your dry spices and ingredients in a small bowl—making sure to completely blend. Go ahead and pre-heat your oven to 400F degrees. Put about half of your seasoning in a large freezer bag (the kind that zips closed). Pat down your chicken with a paper towel and drop a few pieces into that freezer bag. Shake the bag until the chicken is well-coated.

Using a large baking sheet, line with foil and place your coated chicken on the sheet. Place on middle rack and bake for approximately 40-45 minutes. If you want your chicken to be crispier, you can remove from oven, turn on low broil and then broil your chicken for about 5 minutes.

Serve with your favorite BBQ seasoning on the side or just eat it as a dry rub.

The Best Traditional Easter Sunday Dinner Recipes

The Best Traditional Easter Sunday Dinner Recipes

This coming Sunday is Easter Sunday which means lots of chocolate bunnies, napping and spending time with family and friends. One of the most celebrated of Christian holidays and celebrations it also means cooking that traditional Easter Sunday Dinner and no Easter dinner would be complete without baked ham, potato salad, and green bean casserole. 

Here is a roundup of the best traditional Easter Sunday Dinner Recipes:

Classic Glazed Ham 

This recipe is the ham your grandma most likely made. The prep is simple and most importantly pretty effortless when you put your ham in the oven. As mentioned earlier, this is old-school cooking so allow for up to 4 hours for your ham to cook. 

Campbell’s Green Bean Casserole 

What do you get when you mix a large can of Campbell’s Cream of Mushroom Soup, 3 cans of french-style green beans and some French’s Crispy Onion Toppers? Well, a good commercial for these staple products but a traditional side at the Easter Dinner table. The recipe is shared here but I’m pretty sure the folks at Campbell’s print it on the cans as well. 

Traditional Southern Mustard, Egg and Pickle Potato Salad 

While I realize that Colorado is not the South, you have to admit that the Southern states have a pretty good handle on how to make mustard potato salad. Plus, you will want to get rid of some of those hard-boiled Easter eggs you colored.

Deviled Eggs 

Again, this is not a new spin on deviled eggs…this is your standard staple app that tends to get snarfed up pretty fast. That’s right, you know who you are…the one that eats half the platter of deviled eggs before they’ve been set out for thirty seconds. If need be, you can double the batch size of this recipe. 

Classic Coconut Bunny Cake 

I’m really hoping you saved room for dessert after digging into your Easter basket. Personally, speaking I usually buy these cakes at the local grocery store, but if you want to bake your butt off, this recipe fits the bill. Plus, it has M & Ms. 

Lastly, everyone at the Gourmet Meat & Sausage Shop would like to wish you and yours a wonderful Easter Sunday. Be safe and be well. 

Get Cookin’ at Home With These Cookbooks and Recipes

Get Cookin’ at Home With These Cookbooks and Recipes

As Denver hunkers down at home during this virus crisis the opportunity to try out new recipes. We’ve compiled a list of the best cookbooks for meat lovers or anyone that wants to try out these dishes. 

From Crook to Cook: Platinum Recipes from Tha Boss Dogg’s Kitchen
How does Lobster Thermidor or Filet Mignon with a side of baked mac & cheese? This is not your standard cookbook especially with recipes for fried bologna sandwiches. Who says celebrity cookbooks have to be boring?

Tasty Every Day: All of the Flavor, None of the Fuss (An Official Tasty Cookbook) 
This is the perfect cookbook for when you don’t feel like cooking. Simple one-pot wonder recipes include shredded chicken tacos and caramelized lemon parsley shrimp. 

Binging with Babish: 100 Recipes Recreated from Your Favorite Movies and TV Shows 
Self-isolation means you are probably hungry for more than just good tv shows. This cookbook is for those that want to try out those recipes they see in their favorite films and tv shows. Try your hand at the beef bourguignon from Julie & Julia, or the babka featured in the sitcom Seinfeld

Pasta Grannies: The Official Cookbook: The Secrets of Italy’s Best Home Cooks 
Who wouldn’t want to eat an Italian dish cooked by a Pasta Grannie? Try out these time-tested recipes like a robust meat sauce or pasta primavera. 

Dark Side of the Spoon: The Rock Cookbook 
What happens when you combine rock bands, illustrations and some of the most rockin’ recipes you’ve never tried? Dark Side of the Spoon’s inspired rock band dishes includes Smashing Pumpkin Pie, Fleetwood Mac and Cheese, and Primal Bream.

The Bob’s Burgers Book: Real Recipes for Joke Burgers 
Finally, your favorite show with joke burgers can become a reality! The Bob’s Burgers Burger Book features seventy-five original recipes that may or may not be a crowd-pleaser. 

The Gourmet Meat & Butcher Shop would like to thank everyone for their business and unwavering patience during this especially hard time. 

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. 


  • 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


 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.