Grilling Grilling

It’s difficult to cook a thick cut of meat period, let alone over a fire. Here’s how I’ve learned to get a good outcome on the grill and turn your next barbecue into the talk of the season:

1. Salt early and plentifully. A day or more ahead of time is great if you can. Give it plenty of time to penetrate.
2. Brown the cut on the grill, then put it on a hot pan in an oven.
3. Take the temperature with your finger (pro style, feeling when it’s done) or with a meat thermometer (Mo’s safe style, plugging the thickest part of the meat).

Red Wattle Porterhouse Pork Chops
Red Wattle Porterhouse Pork Chops $80 - $140 ON SPECIAL $60 - $100
Free shipping
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Dry-Aged Cowboy Cut Ribeye Steaks
Dry-Aged Cowboy Cut Ribeye Steaks $175 - $320
Free shipping
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Chimichurri Sauce
Chimichurri Sauce $15
Ships for flat rate
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Heritage Pork Spare Ribs
Heritage Pork Spare Ribs $75 - $225
Free shipping
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Coulotte Steaks from Carman Ranch
Coulotte Steaks from Carman Ranch $40 - $75
ships 2 business days
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Bavette Steaks from Carman Ranch
Bavette Steaks from Carman Ranch $50 - $175
ships 2 business days
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Burger Steak Bacon
Burger Steak Bacon $14
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German Beer Mustard
German Beer Mustard $12
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German Horseradish Mustard
German Horseradish Mustard $12
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Raye's Yellow Down East Schooner Mustard
Raye's Yellow Down East Schooner Mustard $10
2 OR MORE OF THIS ITEM, $8.00 EACH
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Montreal Spice Rub
Montreal Spice Rub $18
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Lime Leaf Sambal
Lime Leaf Sambal $16
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Korean Gochujang Chile Pastes
Korean Gochujang Chile Pastes $15 - $16
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Ballymaloe Mint Jelly
Ballymaloe Mint Jelly $9
Ships for flat rate
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Grass-Fed New York Strip Steaks
Grass-Fed New York Strip Steaks $90 - $150
Free shipping
SOLD OUT
We're not sure when it's returning
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Ibérico de Bellota Fresh Boneless Pork Shoulder
SOLD OUT
Returning on or before March 8
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