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Author: Eileen Napier

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RECIPE: Spatchcock Chicken

Preparing Spatchcock chicken is more about technique than recipe instructions. The steps are straight-forward, and your whole chicken will cook much faster and more evenly, producing tender dark meat and juicy white meat.

RECIPE: Savory-Sweet Pork Roast

Pork roasts should be low-stress. The recipes includes a little spice, a little fruit, and a lot of flavor. And we love a dish where all of the ingredients cook together in the same pot!

RECIPE: Rosemary and Herb Leg Of Lamb Roast

A leg of lamb makes a delicious centerpiece. If you want flavors that will dazzle, try this aromatic recipe shared with us from a farmers’ market customer (thanks Cherie!) The combination of herbs and red wine in the marinade compliment the sweet, mild flavor of our 100% grassfed lamb.

RECIPE: Southern Fried Chicken Tenders

This is comfort food at its best! Follow these basic steps to cook fried chicken to perfection. If you are new to frying, starting with thin, regularly shaped chicken tenders is a good idea. You can graduate to cutting up a whole bird later if you like. Gluten-free, lectin-free breading alternative included.

RECIPE: 100% Grassfed Steaks On The Broiler

You don’t have to be a gill master to enjoy amazing steaks. If you have an oven with a broiler, use these tips to cook your steaks to perfection. Remember, truly grassfed steaks cook up faster than conventionally raised steaks, so pay extra attention to your cook times.

RECIPE: Lamburgini Meatballs With Tzatziki Sauce

I’ve heard the same report from more than one customer. He or she loves lamb meat but their significant other does not. This blended meatball recipe is a great way to meet each other halfway, lamb and beef together in one delicious bite. Or you can keep the lamb and beef separated. Split the ingredients, and make a “mine” and “yours” plate of each. I included a bonus recipe for tzatziki, a creamy cucumber dipping sauce, delicious with both options.