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.
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.
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!
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!
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
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)
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.
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:
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
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.
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!
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
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!
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.
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!
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.
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!
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.
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.
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.
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%
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
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!