Butchers Block
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.
Obviously the apocalypse isn't happening right now, but that doesn't mean you should just sit back and fail to pick up a few skills. You know, just in case. Today, the Bearded Butchers are going to walk you through something that we haven't even done before – butchering and cooking a goat.
Let's talk about one of the most misunderstood cuts of beef around that also happens to be one of our favorites to smoke on the Traeger – brisket. Brisket is a tough cut of beef that needs to be prepared correctly. But don't be intimidated, you can use simple and effective flavors to get a fantastic meal your family will enjoy.
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.