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The Butchers Block | Bearded Butchers Blog

  • How is Charcoal Made?

    Charcoal is one of those mysterious variables in grilling and barbecuing. For every charcoal product on the market you'll find at least a dozen opinions about what is best, most traditional, or most flavorful. One thing is clear – not all charcoal is the same. The way different types of charcoal is made contributes to how the product works. You can even blend different types of charcoal to get unique flavors from your meat. It all starts with how charcoal is made.
  • What is Butcher Paper & Where Can You Buy It

    Butcher paper is one of those things that is misunderstood and often left out of the smoking process because of the confusion of what it is and what it does. It's also not always the easiest item to find in the stores, either. But if you want to know the secret to intense smoky flavors, juiciness, and a tender roast – keep reading. 
  • How to Cook Grass Fed Beef

    There's a few differences between grass fed beef and grain fed beef, including how you should cook it. The Bearded Butchers are going to dive in today and let you know the best ways to cook grass-fed beef to get the best flavor.
  • Burch Barrel: Perfect for Outdoor Entertaining

    Today we're going to share with you one of the coolest new cooking devices we've seen in years: The Burch Barrel. We've been spending some time lately pushing our Burch Barrel to its limits so that we can share the experience with you. Follow along as we lift the lid and get cooking.
  • Resting Meat: How Long to Let Steak Rest

    Letting your steak rest is about more than just letting it cool enough to eat. There is actually some science to it and your steak will end up even better if you take the time to let it rest. Learn more!
  • How to Defrost Chicken

    There are several common mistakes people make when they defrost chicken that can make it less tasty and even dangerous. We are going to explain the safe way to defrost a frozen chicken so you get great results. So the next time you get a hankering for chicken you'll know how to defrost it correctly.

  • What Are Pig Wings?

    Where do pig wings come from you may ask? They come from super-rare flying pigs, of course! We're just kidding, and it's probably a good thing that pigs don't fly. If you'd like to learn where pig wings come from and how to cook them, keep reading!
  • How to Reheat Ribs

    What if we told you there are easy ways to reheat ribs without drying them out? We're going to share our time-tested methods of reheating leftover ribs without ruining them.
  • Best BBQ Sauce: Bearded Butcher Blend BBQ Sauce

    We knew there was a better way to make BBQ sauce so we crafted this well balanced, gluten-free sauce to go with everything from pulled pork to tri-tip. You'll even catch yourself putting it on french fries and roasted vegetables. It's sweet and tangy, spicy, and so delicious. Today we're sharing some of our favorite recipes using the Bearded Butcher Blend BBQ Sauce.
  • Grass Fed vs Grain Fed

    We get a lot of questions about the difference between grass-fed and grain-fed beef. Today, we're going to discuss the real differences that matter to buyers and share some tips for making good purchase decisions at your local butcher or grocery store. And don't miss our favorite Picanha Beef Skewers recipe at the end!
  • The Best Smoked Brisket Recipe

    Beef brisket is one of those cuts of meat many people are too intimidated to try cooking. Brisket can be a challenge – it is a lean and tough cut that often is overcooked. But don't let it get the best of you. Today we're going to tell you how to smoke a brisket Texas-style for a great meal your family will love.
  • Our Favorite Instant Read Meat Thermometers

    One of the most important tools for cooking is a high-quality instant read thermometer. In fact, we think an instant read thermometer is so essential, we hand-selected one with our favorite features to sell in our store.

    We're going to show you our favorite instant read thermometers and tell you how to use them to get professional results every time you roast a chicken, sear a steak, or smoke some ribs.