Our larger beef “dino” short ribs are half of a full rib and are ideal for smoking. Not everyone has a smoker, but with some light rigging, you can smoke meat on any grill. Here are the basics for smoking beef short ribs on a gas grill. Enjoy!
Hudson Valley cookbook author — and our neighbor — Sarah Copeland shares a magic pork shoulder recipe from her new book, Every Day is Saturday. It feeds a crowd.
Josh Applestone answers your questions about unusual cuts to grill, how to lighten up meat-filled meals, and tricks for keeping meat moist while grilling and smoking.
There’s so much to do in the Hudson Valley in the summer. From outdoor movies to on-farm dinners to swimming holes, here are a few suggestions we love. Send us your ideas and we’ll include them on our to-do list!
It’s BBQ season! Time to make your own sauce. Here are Josh Applestone’s simple DIY recipes — one savory, one sweet — that are meant to be adjusted to suit anyone’s taste. (For the record, he likes it spicy.) Serve with pork rib tips.
Kitchen supply shops can be overwhelming. It’s hard to tell what will last and what’s even worth it. Here, our staff shares their favorite kitchen gear — and mentions a few things you don’t need to buy. If you’re in the market for a gift or (re)stocking your own kitchen, read on.
It’s grilling season and whole chickens belong on a grill! Here are a few ways to cook whole chicken on a grill, including beer can chicken, spatchcocked chicken, and smoked whole chicken. All work well for guests – or just for you.
If you’re curious about how to cook our sausage (including breakfast sausage) and meatballs, here’s our simple preferred method for great results. Enjoy!
It’s growing season in the Hudson Valley. Here’s how to eat local and enjoy the bounty from last to first frost, whether you frequent farmers’ markets, farm shops, CSA farms, grow your own — or a mix of all.
You asked about food safety when cooking and hosting outdoors. Josh Applestone answered. The most important thing? He can’t say it enough: Wash your hands, people.
Our recipe for grilled sirloin top and chimichurri is just the thing for warm weather crowds. You may even want to make it for Memorial Day. We love that chimichurri is flexible so you can use what’s growing locally. In early spring, try arugula and turnip tops, then slot in other greens as they become available.
Three eco-friendly thoughts for this Earth Month/Week/Day: Reuse reusable bags; upcycle single-use plastic; and eat less — and better — meat.
We get a lot of questions from our customers leading up to Passover and Easter. We pulled a few questions you wanted to ask the butcher about holiday traditions and ham alternatives and had Josh Applestone answer.
We’re all busy. But being overscheduled doesn’t have to keep you from eating home-cooked meals and ordering take-out. Minute steaks and stir-fry beef to the rescue.
Since we practice whole animal butchery, we’re able to shift what we cut seasonally. April is when we move away from roasts and stews and fill the vending machines with warm weather cuts like kebabs, porterhouses, and so much more.
An old proverb isn’t the most accurate way to predict weather. Still, spring is finally here! Farmers’ markets will soon reopen outside! We’re cooking lamb to celebrate the end of winter.
As the weather warms and the snow melts, our appetites thaw, too. But we’re still weeks from seasonal local spring vegetables at farmers’ markets. The way to bridge the gap between mud season and asparagus season is to cook pork. It’s an early spring fever hack and it works — trust us.
The recipe for beef jerky in the latest Joe Beef cookbook is Josh Applestone’s simple method using eye round and a special marinade.
Maple water AKA maple sap is having a trendy moment (though people have been drinking it for centuries). If you live near maple trees, tap them and try cooking in the water to impart subtle sweetness to stews and braises. If you want sticky sweet flavor, use maple syrup.
What to make when you casually invite friends and family over last minute, have no time to shop, and only have frozen meat to serve.
If you haven’t tried a lamb sirloin steak yet, you’re in for a treat. There’s nothing like them. They’re delicate and small, which makes for quicker prep and cook time than a traditional sirloin roast. Here’s our favorite method for cooking them, plus a few recipes. Enjoy!
If you’re hosting a party, finger foods are just the thing to eat with bubbles or cocktails or anything in between. Call them appetizers or tapas, call them hors d’oeuvres or nibbles, call them whatever you want — here are a bunch of ideas for small, festive, and meaty bites.
Local cookbook author Sarah Copeland shares her recipes for a romantic special meal: a favorite steak and a bittersweet chocolate cake.
The best way to test meat for doneness is with a meat thermometer. Here’s which kind of meat thermometer to use and what temperatures to look for — plus how to test by hand.
Chef Barbara Lynch recently made a whole grain rigatoni with spicy sausage for a dinner at Pasta Flyer in New York City, using our hot Italian sausage. It’s an easy mid-week meal, but delicious enough for a last minute weekend dinner with friends.
We love bone broth, but there are other things to make with bones, if you’re interested. Shop the retail freezer for marrow or neck bones and give these recipes a try.
Beef tenderloin doesn’t only need to be slow roasted once a year for the holidays with minimal flavor. Make it for any meal — buy medallions to bring the cost down — and play around with sauces and rubs.
This sage-filled dry rub recipe is just the thing for chicken — or steak, chops, roasts, and more. It’s also better than a marinade. Get rubbing.
If it’s time for dinner but you forgot to defrost meat, no worries. Just cook it frozen. Here’s how to cook frozen meat, plus tips for defrosting if you plan ahead.
Chicken is considered humble, but, roasted right, it can be anything but. Here are tips and recipes for the kind of roast chicken you want to serve guests, including how to cut up a whole chicken into parts.