Ingredients: Salt and pepper Barbecue mat Urban Butcher Flames Game Day Box: 2 packages of Urban Butcher Smoked Chicken Wings 2 Cold Smoked Ribeye 1 package of Jenny’s Stuffed Potatoes (bacon & cheese OR bacon, cheddar & jalapeno) 1 package of Scallops Instructions: If you’re cooking on the barbecue: Preheat the barbecue to 400F or to about medium. Keep
Ingredients: Urban Butcher Charcuterie Box: 2 boxes of whole grain Sesmark crackers 3 Pioneer Dry Salami: Spicy Sicilian, Cranberry Walnut & Lemon Pistachio 1 Pioneer Green Peppercorn OR Cherry Apricot Pâté 1 package of Viva Deli Dry Spicy Chorizo Urban Butcher Smoked Sliced Duck Breast Instructions: First, grab a great plate or serving board. This will be the base for
Ingredients: 600g tri-tip steak 1kg baby potatoes 240ml The Spice Chica chimichurri sauce 2 tbs olive oil Instructions: To start, we need to marinate the steak in the chimichurri for an hour. This will help to tenderize and infuse flavour. Preheat the oven to 400F. Cut the baby potatoes in half, toss in the oil and season with salt
Ingredients: Olive oil Urban Butcher Family Cookout Box: 2 Ribeye steaks 1 Package of Scallops 1 package of Jenny’s Stuffed Potatoes (bacon & cheese OR bacon, cheddar & jalapeno) Rebel Badass BBQ barbecue sauce Rebel Badass BBQ rub Instructions: Preheat the oven to 400F. Place the potatoes in a small baking tray and cook for 35-45 mins until warmed
Ingredients: 500g ground elk 3/4 cup cooked quinoa 1 tbs garlic powder 2 tbs smoked paprika 1 tbs onion powder 1 tbs smoked salt (I used hickory salt, but you can use any other smoked salt, or even regular salt) 1 tbs pepper Instructions: Preheat the oven to 425F and prep a baking sheet by lining with tinfoil. In
INGREDIENTS 4 Elk Smokies (1 pack) 4 smokie/hot dog buns 1 large yellow onion (white onions also work, if that is what you have on hand) 1 large red pepper Spray canola oil For the garlic aioli: 1/4 cup mayonnaise 1/2 tsp lemon juice 2 heads of garlic 2 tbs olive oil Salt and pepper to taste INSTRUCTIONS Turn
INGREDIENTS 1 slab of Beef Ribs Rebel Badass BBQ Sneaky Pete rub Rebel Badass BBQ OG Texas Bold Style barbeque sauce Sides of choice (we used mini potatoes from Urban Butcher and carrots) INSTRUCTIONS Preheat and Prepare: Preheat your oven to 275°F (135°C). Line a baking sheet with foil. Prep the Ribs: Take the beef ribs out of their
INGREDIENTS 1 Tri-Tip Steak (approx 1kg) 1 green pepper* 2 red, yellow or orange peppers (eat with the rainbow!)* 1 onion* 2 zucchinis* 3-4 tbs greek seasoning (whichever brand is your favourite) 1 tbs garlic powder 3-4 tbs olive oil Bamboo skewers *These are the veggies that I used, however can use whatever are your favourite for kabobs.
INGREDIENTS 2 Cold Smoked Steaks Salt and pepper to taste For the potato salad: 400g baby potatoes, cut in half 1 cob of corn 1/4* cup parsley, chopped 1/4* cup mint, chopped 1/4* cup basil 1/2 tsp dried dill or 1/2 tbsp fresh dill, chopped 1/8 cup apple cider vinegar 1/4 cup olive oil 1/2 tbsp chopped garlic 1/2 tsp
Ingredients: 2 Free-Range Chicken Breasts 1 cup Grandi Riso Arborio Rice 1 tbsp Kozlik’s Poultry Spice Rub 1 yellow onion 1 lemon 1/4 cup of feta cheese 1 cup of baby spinach 2 garlic cloves Salt and pepper 1 tbsp Greek seasoning Instructions: Wash and dry all the produce. Peel and cut the onion into 1/2-inch pieces. Cut the