6 Superb Grill Recipes From Farmview Market (w/Butcher Tips)

There is no denying it – meat just tastes better when it’s been cooked on the grill! That’s why we’ve partnered with Farmview Market to bring you six sensational grill recipes for you to bring to your next backyard barbecue bonanza.

Before we fire up the grill, let’s chat with the folks from Farmview Market’s butcher shop about what to look for when it comes to grilling meats.

Tips From The Butcher

Courtesy of Farmview Market

What should I look for in selecting meats for the grill? Have an idea of what you will be using the meat for. To get the best eating experience, look for meat with a lot of marbling and a bright, cherry red color. Look for USDA Choice and USDA Prime for great grilling steaks. Grass-fed and grass-finished beef is always a winner in our book too!

We love working with a local butcher. Are there particular cuts I should order in advance? Always call ahead if you are looking for something specific. We source locally so we don’t always know when something might be out of stock. But some things are on short lists, such as, flank, skirt, hanger, and tri tip.

What’s the most overlooked and under-appreciated grilled meat we should try? Under-appreciated cuts include, boneless chicken thighs, beef chuck eye steak and pork blade steaks. These cuts are all less expensive and have a great fat-to-lean ratio that makes them super forgiving on the grill.

Where does Farmview source its meat come from? Our proteins are sourced locally from suppliers across Georgia, including Revere Meat Co, Boy and the Dog, Springer Mountain Farms and Heritage Farms among others. Rock House Farm is one of our main suppliers of Berkshire pork and grass-fed beef. They are out of Leesburg, GA.

What cuts are best for grilling, if we’re looking to be successful without much practice?  Loin meat, beef rib eyes, beef strip steak, bone-in pork chops, and any and all chicken.

Best tips for grilling for us newbies?  Watch your heat. Just because your grill can cook at 1,000 degrees doesn’t mean it has to.

Is it really a sin to marinate a good cut of meat? Marinating is ideal for meats that are tougher or a lesser quality (select). If you’re purchasing a particular piece of meat because of its qualities, why would you choose to muddy and cover up those flavors and qualities?

I’d really like to learn to be a better grill master. Can you help? Farmview Market offers classes throughout the year. We regularly offer classes on how to break down an animal into its various parts – we have this class for both pigs and chickens. Find a list of classes at https://farmviewmarket.com/classes/.

 

Courtesy of Farmview Market/Brian Dean

Unbeatable Grill Recipes

Print Recipe
Garlic-Ginger Grilled Baby Back Ribs
Servings
Ingredients
  • 4 lbs. Baby Back Ribs
  • 6 garlic cloves chopped
  • 1 piece small fresh ginger chopped
  • 1 tbsp. sugar
  • 1 tbsp. Kosher salt
  • 2 tsp. coarse black pepper
  • 2 tbsp. honey
  • 1 tbsp. soy
  • 1 tbsp. fish sauce (optional)
Servings
Ingredients
  • 4 lbs. Baby Back Ribs
  • 6 garlic cloves chopped
  • 1 piece small fresh ginger chopped
  • 1 tbsp. sugar
  • 1 tbsp. Kosher salt
  • 2 tsp. coarse black pepper
  • 2 tbsp. honey
  • 1 tbsp. soy
  • 1 tbsp. fish sauce (optional)
Instructions
  1. Combine all ingredients except the ribs, and mix thoroughly in a food processor until ingredients become a paste.
  2. Apply the paste to the ribs, and let it marinate in the refrigerator 2-8 hours. The more time the better the flavor.
  3. Brush grill with oil and heat to 325 degrees.
  4. Place bone side down first, and cook both sides for 10-15 minutes, or until the internal temp is 165 degrees. The meat will shrink back from the end of the bones when ready.
Recipe Notes

Recipe courtesy of Farmview Market.

Print Recipe
Grilled Skirt Steak with Corn and Cherry Tomato Salad
Servings
Ingredients
Dry Rub
  • 2 tbsp. Light brown sugar
  • 1 tbsp. Ancho chile powder
  • 1 tbsp. Paprika
  • 2 tsp. Kosher salt
  • 2 tsp. Freshly ground black pepper
  • 1 tsp. Cayenne pepper
  • 1 tsp. Granulated garlic
  • 1 tsp. English mustard powder
  • 1/2 tsp. Ground coriander
  • 1/2 tsp. Ground cumin
  • 1 tsp. Fresh thyme
  • 1 tsp. Granulated garlic
Steak and Salsa
  • 2 tbsp. tbsp. Olive oil plus more for grill
  • 3 Ears of corn shucked
  • 1/4 Red onion finely chopped
  • 1 Jalapeño seeds removed, finely chopped
  • 1 pint Cherry tomatoes halved
  • 1 cup Fresh cilantro coarsely chopped
  • 1/3 cup Fresh lime juice and zest
  • 1 1/2 lbs. Flank steak
  • Kosher salt
  • freshly ground pepper
Servings
Ingredients
Dry Rub
  • 2 tbsp. Light brown sugar
  • 1 tbsp. Ancho chile powder
  • 1 tbsp. Paprika
  • 2 tsp. Kosher salt
  • 2 tsp. Freshly ground black pepper
  • 1 tsp. Cayenne pepper
  • 1 tsp. Granulated garlic
  • 1 tsp. English mustard powder
  • 1/2 tsp. Ground coriander
  • 1/2 tsp. Ground cumin
  • 1 tsp. Fresh thyme
  • 1 tsp. Granulated garlic
Steak and Salsa
  • 2 tbsp. tbsp. Olive oil plus more for grill
  • 3 Ears of corn shucked
  • 1/4 Red onion finely chopped
  • 1 Jalapeño seeds removed, finely chopped
  • 1 pint Cherry tomatoes halved
  • 1 cup Fresh cilantro coarsely chopped
  • 1/3 cup Fresh lime juice and zest
  • 1 1/2 lbs. Flank steak
  • Kosher salt
  • freshly ground pepper
Instructions
Dry Rub
  1. Combine all ingredients and mix thoroughly.
Steak and Salsa
  1. Prepare the grill for medium-high heat, and oil the grates.
  2. Grill corn, turning occasionally, until lightly browned all over for 8–10 minutes. Let cool. Cut kernels from cobs and place in a medium bowl.
  3. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine. Season with salt and pepper. Set salsa aside.
  4. Next, coat steak with all of the dry rub, packing on more than once, if needed. Drizzle with 2 tbsps. of oil to help rub adhere.
  5. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130 degrees, about 4 minutes per side for medium-rare.
  6. Transfer to a cutting board and let rest 10 minutes.
  7. Return steak to grill just to re-crisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain.
  8. Serve with side of salsa.
Recipe Notes

Recipe courtesy of Farmview Market.

Print Recipe
Mesquite Grilled Chicken
Servings
Ingredients
  • 8 pieces Chicken (2 breast, 2 thighs, 2 legs, 2 wings)
  • 4 tbsp. Mesquite seasoning
  • 4 tbsp. Smoked Paprika
  • 3 tbsp. Kosher salt
  • 2 tbsp. olive oil
Servings
Ingredients
  • 8 pieces Chicken (2 breast, 2 thighs, 2 legs, 2 wings)
  • 4 tbsp. Mesquite seasoning
  • 4 tbsp. Smoked Paprika
  • 3 tbsp. Kosher salt
  • 2 tbsp. olive oil
Instructions
  1. Heat the grill.
  2. In a small bowl, mix together mesquite seasoning, Paprika and salt. Set aside.
  3. In a large bowl, coat the chicken pieces in olive oil. Sprinkle in seasoning mix and toss together.
  4. Place the chicken on the grill and create grill marks. Cook until the meat has reached an internal temperature of 165 degrees.
Recipe Notes

Recipe courtesy of Farmview Market.

Print Recipe
Prime Rib Roast
Servings
Ingredients
  • 1 12-14 lb. Prime rib roast (Ribs can be left on or off the bone. We prefer the flavor and tenderness with bone-in and it is easily removed after roasting).
  • 3/4 cup Dijon mustard
  • 2 tsp. Fresh ground black pepper
  • 2 tsp. Kosher salt
  • 1 tsp. Onion powder
  • 2 tsp. Granulated garlic
  • 1/4 tsp. Celery seed
  • 1 tsp. Oregano chopped fine
  • 1 tsp. Rosemary chopped fine
  • 1 tsp. Parsley chopped fine
Servings
Ingredients
  • 1 12-14 lb. Prime rib roast (Ribs can be left on or off the bone. We prefer the flavor and tenderness with bone-in and it is easily removed after roasting).
  • 3/4 cup Dijon mustard
  • 2 tsp. Fresh ground black pepper
  • 2 tsp. Kosher salt
  • 1 tsp. Onion powder
  • 2 tsp. Granulated garlic
  • 1/4 tsp. Celery seed
  • 1 tsp. Oregano chopped fine
  • 1 tsp. Rosemary chopped fine
  • 1 tsp. Parsley chopped fine
Instructions
  1. Remove prime rib roast from refrigerator about 2 hours before roasting to bring to room temperature.
  2. Pre-heat oven to 425 degrees.
  3. Line roasting pan with foil.
  4. Combine all ingredients, minus the roast, and mix together to create a rub. Evenly apply rub to rib roast.
  5. Roast 4 to 4 1/2 hours, for medium rare (internal temperature of 120 degrees); longer for medium (internal temperature of 130 degrees).
  6. Remove from oven and let rest 30-minutes before removing the bone and serving.
Recipe Notes

Recipe courtesy of Farmview Market.

Print Recipe
Roasted Bone-In Pork Loin
Servings
Ingredients
  • 1 3-4 lb bone-in pork loin
  • 4 cloves of garlic minced
  • 1 tbsp melted butter
  • 1 tbsp minced sage
  • 1 tbsp minced rosemary
  • 1 tbsp dry oregano
  • ½ cup EVOO
  • 2 tbsp Dijon mustard
  • 1 tbsp minced scallion / chives
  • salt and pepper to taste
Servings
Ingredients
  • 1 3-4 lb bone-in pork loin
  • 4 cloves of garlic minced
  • 1 tbsp melted butter
  • 1 tbsp minced sage
  • 1 tbsp minced rosemary
  • 1 tbsp dry oregano
  • ½ cup EVOO
  • 2 tbsp Dijon mustard
  • 1 tbsp minced scallion / chives
  • salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine all ingredients except the pork in bowl and whisk to a smooth paste.
  3. Season pork loin with salt and pepper.
  4. Apply mixture to pork and let it marinate 2-4 hours.
  5. Cover loosely with foil and cook for 45 minutes, or until the internal temperature is 130 degrees.
  6. Let loin rest for 10-15 minutes before slicing.
Recipe Notes

Recipe courtesy of Farmview Market.

Print Recipe
Roasted Pork Tenderloin
Servings
Ingredients
  • 1 Pork tenderloin
  • 2 Cloves of garlic minced
  • 1 tbsp Butter melted
  • 1 tsp. Basil dry
  • 1 tsp. Rosemary dry
  • 1 tsp. Oregano dry
  • 1/2 cup Extra virgin olive oil
  • 1 tbsp. Dijon mustard
  • 1 tsp. Onion powder
  • salt and pepper to taste
Servings
Ingredients
  • 1 Pork tenderloin
  • 2 Cloves of garlic minced
  • 1 tbsp Butter melted
  • 1 tsp. Basil dry
  • 1 tsp. Rosemary dry
  • 1 tsp. Oregano dry
  • 1/2 cup Extra virgin olive oil
  • 1 tbsp. Dijon mustard
  • 1 tsp. Onion powder
  • salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine all ingredients - except the pork, in a bowl and whisk to a smooth paste.
  3. Season pork loin with salt and pepper.
  4. Apply the mixture to the pork and let it marinate 2-4 hours.
  5. Cover loosely with foil and cook for 20-25 minutes. Check for internal temperature of 130 degrees.
  6. Let pork loin rest for 10-15 minutes before slicing.
Recipe Notes

Recipe courtesy of Farmview Market.

 

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There is no denying it - meat just tastes better when it's been cooked on the grill! That's why we've partnered with Farmview Market to bring you six sensational grill recipes and a handful of tips right from their butcher!

Disclosure: We are proudly content sponsors for Farmview Market Opinions here are all our own. Always.

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