Butchers Block
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.
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.
We get asked all the time if we sell our meat online. Unfortunately we don't but these days, there are a ton of companies that can. So we thought it would be a good idea to answer some of the common questions we hear about ordering meat online and share some of the companies we trust for getting high-quality meat delivered right to your door.
Pulled pork is a staple dish at barbecues from the Carolina's to California. It's no surprise – pulled pork is delicious. It's also an inexpensive dish that provides plenty of opportunity for creativity. Let's dive into its history and how to cook it!
One of the most intimidating things that you will face as you start to become an experienced grill master is how to know exactly when to pull your meat for the perfect finish. There are a few things you can learn to watch for and a couple tools that will have you making the perfect medium-rare steak in no time.
While burnt ends were once Friday night specialties in Kansas City BBQ joints as a way to make a little money off parts that were otherwise just scraps, today you'll find people going miles out of their way specifically for a burnt end sandwich. With our recipe, your friends and family will be blown away by the intense smokiness, crunchy bark, and the tender and juicy deliciousness of each mouthful of burnt ends.
There are so many things to love about the month of May. The spring air, flowers blooming, warmer weather – but the thing we love the most about May is that it's National Barbecue Month! That means it's time to get out the grill, season up some steaks, and get cooking. Celebrate National Barbecue Month with some of our favorite recipes and tips from our blog!
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.