The Bearded Butchers Blog
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Avid Outdoorsmen and talented Butchers, Seth & Scott Perkins grew up hunting, harvesting, and butchering all types of wild game, as well as domestic livestock at the family butchering business, leading them on a quest to create a blend of salt & spices that are not only perfect for all types of meat, but just about anything you eat, and why we say "Use it on Everything!"
The Bearded Butchers Blog
1y ago
Carving a turkey can be an intimidating step, but it doesn't have to be when you know the easiest way to accomplish the task. We will share our method of carving the turkey and plating it so that your holiday meal is as beautiful as it is tasty.What You'll NeedThere are a couple of things that you s ..read more
The Bearded Butchers Blog
1y ago
Turkey gravy brings every main and side dish on your holiday table into perfect harmony. Gravy adds flavor, moisture, and a distinct creaminess that pairs with mashed potatoes, spiral-sliced ham, green bean casserole, and (of course) your favorite turkey recipe.Many people simply grab one of those l ..read more
The Bearded Butchers Blog
1y ago
Bratwurst and sausage share a history, often have similar ingredients, and are frequently prepared and served the same way. But despite all they have in common, bratwurst and sausage are different products. In our neck of the woods, bratwurst is incredibly popular, but in many parts of the country ..read more
The Bearded Butchers Blog
1y ago
Bratwurst is a popular food at tailgating parties this time of the year when football is in full swing. Brats are often grilled on portable kettle grills and served with onions and sauerkraut. Traditional bratwurst recipes tend to use lots of different spices and herbs to give the sausage a uniqu ..read more
The Bearded Butchers Blog
1y ago
There are a handful of cuts of meat out there that get a bad reputation for being dry, tough, and flavorless. Chicken breasts, pork tenderloin, and beef flank steak are some good examples of meats that don't always turn out the way you want them to. There is a not-so-secret trick that chefs have bee ..read more
The Bearded Butchers Blog
1y ago
The Big Green Egg is an incredible and versatile tool for grilling, barbequing, and smoking. Its simple-seeming design is deceptively clever because of the numerous ways you can use a Big Green Egg to prepare delicious meals. The Big Green Egg is a type of kamado grill that has been adapted to meet ..read more
The Bearded Butchers Blog
1y ago
A charcoal chimney starter is the correct tool for lighting lump charcoal or briquettes. A chimney starter is fairly simple to use once you know the proper way to light charcoal with it. The biggest thing about using a charcoal chimney starter is to practice safe handling when using it to prevent ac ..read more
The Bearded Butchers Blog
1y ago
Pork belly is a thick boneless cut of very fatty pork. Most Americans eat their fill of pork belly each year, but it has been processed first into bacon. However, pork belly is very versatile and, like most cuts of pork, is awesome for adding flavor.Pork belly should be slow-cooked to break down the ..read more
The Bearded Butchers Blog
1y ago
We are always on the lookout for affordable cuts of meat that are also delicious. One of our current favorites is the cross rib roast. The cut is heavily marbled and loaded with a rich and beefy flavor. It also cooks quickly in the smoker and makes for some of the most awesome steak sandwiches you'l ..read more
The Bearded Butchers Blog
1y ago
Fall is nearly here and that means one thing – football season. Whipping up an incredibly delicious dip for game night is a quick and simple way to add awesome snacks to your get-together. What could be more appetizing than the smoky flavor of adobo sauce combined with the heat of chipotle pepper ..read more