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Labor Day Cookout Recipes

August 27, 2019 39 Comments

Labor Day Cookout Recipes
When it comes to Labor Day cookouts and the start of Football season our mind immediately goes to Wings! You can do no wrong with the classic Buffalo wing recipe but we wanted to do a little something different. We cooked up not one, but TWO tasty recipes for wings along with a Redskin Potato Salad. Jerk Chicken Wings 4 green scallions, chopped 3 large garlic cloves, chopped 2 Scotch bonnet chilies (or milder chilies like jalapeño or habanero depending on spice preference) chopped 1/2 small onion, chopped 1/8 cup brown sugar 2 tablespoons chopped fresh thyme 1 tablespoons ground allspice 1/2 teaspoons freshly grated nutmeg 1/2 teaspoon ground cinnamon 1/3 cup vinegar (preferably celery vinegar from Keepwell Vinegar) 1/8 cup tamari soy sauce juice of 2 limes 1/8 cup coconut oil  1 teaspoon freshly ground black pepper Place all ingredients in a blender and puree.  Pour over 2-3 dozen chicken wings and let marinade over night.  Cook on the grill, smoker or oven until internal temperature reaches 165 degrees.  For the oven: 400 degrees for 40-50 minutes flipping halfway For the smoker: 250 degrees for 1.5-2 hours For the grill: Medium direct heat / 350 degrees for 25-30 minutes   Maryland Fried Chicken Wings 2 dozen chicken wings 2 cups buttermilk 2 cups all-purpose flour 1 Tbsp Chesapeake seasoning 3 tsp kosher salt canola or vegetable oil for frying In a large bowl, combine the chicken with the buttermilk and 2 teaspoons salt. Refrigerate for at least 4 hours, or overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take the chill off. Stir together the flour, New Bay, and 1 teaspoon salt. Place in a gallon-sized resealable bag, and set aside. Heat 1 1/2 inches of oil in a deep skillet or dutch oven to 365 degrees.  You can also use an air fryer or deep fryer (follow the instructions provided with the fryer). Working in batches place the chicken wings into the flour mixture and shake the bag to coat, pressing to adhere. Fry 3-4 minutes, checking to make sure chicken isn’t getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn’t burn.  You want to get the chicken wings crispy and golden brown with an internal temperature of 165.  If using an air fryer follow the directions for chicken wings that came with the fryer. Garnish with Baba’s hot pickles and OB dipping sauce. Organic Butcher Blue Cheese and Buttermilk Dipping Sauce 2 T Organic butcher “Green Seasoning” 1/4 cup of vinegar (malt or apple cider preferred) 1 T sugar 1/4 cup buttermilk 1/4 cup sour cream 1/3 cup crumbled blue cheese (our brand from the store) Freshly ground black pepper “Redskins” Horseradish Potato Salad 2 1/2 lbs. red potatoes, do not peel 4 hard-boiled eggs, chopped 1 cup mayonnaise (prefer Duke’s) 6 tablespoons prepared horseradish 2 tablespoons white sugar 2 tablespoons chopped fresh parsley salt and pepper to taste Boil skin on red potatoes in salted water until tender, 20-25 minutes.  Let the potatoes cool then cut into ½ inch pieces.  Combine mayonnaise, horseradish, sugar and parsley in a separate bowl.  Add mayonnaise “dressing” over potatoes and chopped hard boiled egg.  Season with salt and pepper and let sit over night.  Check the seasoning before serving.  

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Our Top 5 Favorite Items to Throw on the Grill

May 26, 2016

Our Top 5 Favorite Items to Throw on the Grill
Summer officially kicks off this weekend. There's nothing more American (except Fourth of July) than Memorial Day Weekend when grills fire up across the country "from sea to shining sea."  Around this time every year, more and more customers inquire about our favorite items to grill. We thought we'd put together a short list of our top 5 grilling picks. In no particular order, they are as follows: 1. Pork Ribs Pork ribs are the ultimate BBQ staple. We carry both Baby Back and St. Louis Style ribs. Don't know the difference? Check out our previous article on the subject. To get pork ribs nice and tender, remember the two words "slow" and "low." Be patient and you will be rewarded with meat that is fall-off-the-bone delicious. 2. Custom Burger BlendsUp your flavor quotient by blending several different cuts together. The combinations are limitless. For more guidance on creating the juiciest burger ever, check out this article. 3. Ribeye SteakDue to the ribeye's high-fat content, it is an amazingly rich and decadent cut of meat that grills up perfectly. We like them medium-rare and with nothing but a splash of olive oil and a generous sprinkling of salt.  4. Berkshire Pork ChopsThe Berkshire Pork Chops are the grand-daddy of all pork chops. They are heavily marbled and were bred especially for the King of England. Berkshire pork is renowned for its richness, texture, marbling, juiciness, tenderness and overall depth of flavor. These are sure to go over well at any cookout — just make sure your guests are worthy! 5. Bone-in, Skin-on Chicken Thighs & BreastsChicken, especially conventional chicken from the grocery store, can seem mundane and bland. But our local, free-range birds are a whole different story. They are flavorful, incredibly moist and easy to cook. We recommend marinating thighs and breasts overnight in our brand new, house-made Poblano Tomatillo Lemongrass marinade then tossing them on the grill. You'll love the zesty and bright flavor this mixture gives to the chicken. Ask us about our wide selection of spices, rubs, marinades and sauces. We also carry all the grilling and Big Green Egg accessories you will need to kick-off the summer season with gusto!  

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September 02, 2015

Lacking Ideas for Labor Day? Let Us Help!
Labor Day is fast approaching and if you're anything like us, your weekend is packed with get-togethers, parties and plenty of opportunities to flex your culinary muscle. If inspiration hasn't struck yet, here is a list of ideas to get you motivated. Whether you're into smoking, grilling or slow-cooking, we've got you covered. It's a busy week, be sure to call ahead to place your order. Labor Day Items Berkshire Pork Baby Back or St. Louis-Style Ribs Berkshire Pork Shoulder Brisket - whole packer cut for smoker Whole Fish - wild-caught Red Snapper, Bronzino Bone in Chicken Breast and Thighs Waygu Hot Dogs Bison Hot Dogs Sausages - Wild Boar, Green, Bratwurst, Lamb Merguez   Too many great steaks to list here! A wide variety of spice rubs and sauces   And don't forget about our great selection of wine and beer. Happy cooking!

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April 24, 2015

Grilled, Butterflied Chicken — It's What's For Dinner.
A butterflied (or spatchcocked) chicken is simply one that has had it's backbone removed and has been split open. Butterflying a chicken cuts down on cooking time, allows the meat to cook more evenly and exposes more skin, which crisps up nicely at higher temperatures. We are happy to butterfly our free-range and organic chickens upon request. We recommend seasoning the chicken with one of our Dizzy Pig rubs or our newest product, Amola Bacon Salt.  Once seasoned, place on grill breast side down over flames at 350 degrees for ten minutes, flip and cook an additional 30-40 minutes over indirect heat.  If cooking on the Big Green Egg we recommend smoking chicken over indirect heat at 250 degrees for about an hour and a half.  Try Dizzy Pig rubs on all sorts of meats. They are particularly amazing on chicken and are gluten- and MSG-free.  We are very excited to offer Amola Bacon Salt. Amola produces globally inspired infused salts. Their Bacon Salt is made with real heritage breed pork for a pure and intense flavor. Try it on chicken, popcorn, eggs, sautéed green vegetables or anything else you want to add that smoky bacon goodness too. It is especially good with dark chocolate. Let us know what you think!

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March 20, 2015 1 Comment

Big Green Egg: The Ultimate Grilling Machine
Grilling season has kicked off and it's time to get serious. Is your old propane grill not cutting it anymore? Have you been coveting a smoker? Do you dream of an outdoor pizza oven? If you answered yes to any of these questions, then you should really consider the Big Green Egg. With customized accessories, the egg can be used for direct and indirect grilling, roasting, baking and smoking. Eggs come in seven different sizes to suit your needs — Mini, MiniMax, Small, Medium, Large, XL and XXL. Big Green Eggs are more durable and provide better heat insulation than any other outdoor cooker on the market. They are easy to start, use natural lump charcoal, and the airtight ceramic cooking chamber allows for precise temperature control.  Big Green Egg's patented air flow technology works like a fireplace, allowing air in through the bottom and out through the vent at the top. By adjusting the airflow, you adjust the temperature. Big Green Egg has a robust catalog of accessories to outfit your Egg, from nests and tables to pizza stones and cookbooks.  The Organic Butcher of McLean is an authorized dealer of Big Green Eggs. We are always happy to walk you through how Eggs work and advise you on sizes. Personally, we are hooked and cook on Eggs at home and at the store. Trust us when we say that this is the only outdoor cooker you'll ever need.

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March 17, 2015

Ready, Set, Start Your Grills!
It's time to pack up the slow cooker and uncover the smoker. The weather is mild and the snow has melted — grilling season has finally arrived!  There is nothing better than the simplicity of cooking over fire. Your meals don't have to be complicated because the char of the grill adds an ton of flavor. Start off easy this month with steaks, chicken, or sausage. Toss a bunch of veggies on and you've got yourself a meal! We grilled green sausages, grass-fed bison hot dogs, organic cauliflower and scallions for an incredibly easy Monday night meal.  We also added some sauerkraut and pickles to round things off. It was flavorful and not one pan in the house was used. Stop in and stock up on all your grilling essentials, including Big Green Egg accessories.    

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