Tips for meats & recipes

Wednesday, September 26, 2012 · Filed Under:

Meat Tips

- Look for marbling in the meat. Always want to choose choice or prime grade
- Need to cook it hot and fast

- Look for a top quality 80/20 blend of ground beef
- Season both sides of the patty
- Leave the meat out at room temperature before putting it on the grill
- Add cheese after you flip the burger. this will allow time for it to melt

Pork Chops
- Thicker cut of chop allows for char on the outside and tender on the inside
- Brine your meat for 4-5 hours prior to cooking

Mustard Sauce Recipe

1/2 gallon of yellow mustard
1/2 gallon of cider vinegar
Bay leaves
3.5 1 lb. boxes Dark Brown Sugar (8 cups)
2 lbs Butter (16 cups)
Dry Mustard
8 cups of onions, diced

Melt butter in kettle
Sauté minced onions in butter until translucent
Add remaining ingredients and simmer 30 minutes.

BBQ Brine Recipe

1/2 gallon of apple cider
1/2 gallon of water
2 1/4 cups of dark brown sugar
2 cups of kosher salt
5 bay leaves
1 cup apple of cider vinegar
3/4 cup of honey

Combine all ingredients and bring to a boil
Cool before submerging meat
Brine for 4 to 6 hours

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Steak, Burgers or Pork Chops... which is your favorite?

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