Recipes

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’! 

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. 

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. 

The Best Baby Back Ribs Recipe

The Best Baby Back Ribs Recipe

I want my baby baby baby baby back…ribs! Baby back ribs do not have to be difficult if you have the time and the right recipe! 

Ingredients:

2 racks baby back ribs 

4 tablespoons rub seasoning of your choice (we carry Colorado Smokin’ Butts Sauce)

1/4 cup  yellow mustard

2 cups apple juice

1/2 cup dark brown sugar

4 tablespoons unsalted butter

Apple BBQ Sauce:

Directions: 

You will want to immediately remove the fatty membrane on the back of your ribs. I have forgotten to remove it once and while it won’t ruin your ribs, it makes it harder to reach the meat. 

It’s important to prep both sides of your ribs. Never has the word “slather” been more appropriate for applying your yellow mustard and your rub/seasoning. 

Next, get your smoker prepped and ready to run. Applewood is a popular choice for flavor but you are welcome to choose mesquite or any other flavor. Set to indirect smoking and make sure your target temp hovers between 175 and 210. Like a good pot roast, smoking is all about low and slow. 

Clear off a large space on your countertops or use a table and place a large sheet of aluminum foil on the surface. Place the prepped ribs bone-side up. Tear off a large piece of aluminum foil and place it on a large working surface. Sprinkle your brown sugar on your ribs and cut the butter into one-inch pats and pour your apple juice evenly over the ribs. 

Crumple the aluminum foil so that none of the juices will leak out. Kick up the temperature on your grill/smoker to 225 degrees. Allow to braise at 225 degrees for 2 hours. 

Carefully remove your ribs from the grills and place them on the countertop. Strain out the juices and brush the BBQ sauce making sure to cover all the meat on both sides. Return to your grill and allow to cook another hour or until your meat reaches your desired tenderness.

Top 5 Summer Grilling Recipes and Colorado Craft Beer Pairings

Top 5 Summer Grilling Recipes and Colorado Craft Beer Pairings

Colorado is home to some of the best craft breweries with endless varieties to try all summer long. But what beer is best paired with your favorite dishes? We’ve broken down the best summer beers to compliment your summer grilling recipes. 

Spatchcocked Garlic and Lemon Chicken Recipe Best beer pairing: Aspen Brewing Company’s Cloud 9 Saison

Saisons are perfect for white meats such as chicken, pork, or fish. This Belgian-style with a hint of orange and a slight hop make this the perfect summer brew. ABV: 6.8% 

Traditional Steak Recipe: Best beer pairing: Lone Tree Brewing Company’s Double IPA

As a general rule, double IPAs are heavy and quite high in ABV but soo good. However, this beer stands out as a good summer beer option. The bitterness and heavy hops are perfectly balanced by a clean finish with hints of citrus. ABV: 8.0%

Mouthwatering Hamburger Recipe: Best beer pairing: Odell Brewing Company’s Colorado Lager

This lager is drinkable year-round and could pretty much compliment any meat or meal. Brewed with clean Colorado water and the perfect blend of hops and malt. This lager’s low ABV makes it a very drinkable brew. 5.0% ABV 

Grilled Lemon Garlic Elk Steak Recipe: Best beer pairing: Oskar Blues G’KNIGHT Double Red IPA

The combination of heavy hops and robust malts makes this the perfect pairing for most game meats including rattlesnake sausage (which we carry at our store). ABV 8.7% 


Best Bratwurst and Onions Recipe: Best beer pairing: Pikes Peak Brewing Company’s Oceans of Clouds Hazy IPA. 

This brew is available year-round but it might be one of the best summer beers that will make anything from hot dogs to these brats burst with flavor. Drink in this New England IPA till the sun drops behind the mountains. ABV: 6% 

We hope you enjoy this list of grilled meat recipes with the perfect beer pairings. Let us know what we missed and what you’ve tried!

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 

Ingredients: 

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 

Instructions:

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 

Ingredients: 

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.