Grilling with The Chop Shop signature blends!

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Ah, grilling season, it's finally here! We decided to kick it off with a delicious dry-rubbed ribeye from our local butchery The Chop Shop. Their Apple Brandy Beef Rub will help you maintain your status of grill master with flavors of turmeric, paprika, and a touch of cayenne heat for a perfectly balanced rub. Fire up that grill and celebrate the best time of year!

Chop Shop Dry-Rubbed Ribeye

Yield: 2-3 servings
Time: 45 mins

INGREDIENTS

1 bone-in ribeye, cut 1"thick
1/2 cup Chop Shop Apple Brandy Beef Rub
1/2 stick butter, melted

PREPARATION

  1. Remove ribeye from the fridge 30 minutes before grilling.
  2. Heat charcoal and move coals to one side of the grill to create two zones of indirect and direct heat. To achieve this on a gas grill, only light half of the burners.
  3. Generously cover the ribeye with the Chop Shop Apple Brandy Beef Rub, making sure to cover all sides.
  4. Place the steak on the direct heat zone of the grill. Cover and grill for about 3 minutes. 
  5. Flip the steak over, cover and grill for about another 3 minutes. 
  6. Move the steak to the indirect heat zone and brush with melted butter on both sides.
  7. Check the internal temperature, for a medium steak remove from the grill at 140*.
  8. Let the steak rest for 10-15 minutes before slicing.

Y'all know we love to share different ways of cooking delicious, whole chickens! This dry-rubbed, spatchcocked, grilled chicken might be our favorite one yet. We used Chop Shop's The Best Chicken Rub with spicy notes of cayenne and chili powder balanced with sweet brown sugar to give you those classic BBQ flavors you know and love. Pair this bad boy with grilled corn and potato salad, and you'll be ready for a summer bbq to remember!

CHOP SHOP GRILLED CHICKEN

Yield: 4-6 servings
Time: 1 hour

 

INGREDIENTS

1 whole chicken
Kosher salt
1/2 cup Chop Shop The Best Chicken Rub
1/2 cup apple cider vinegar
2 Tbs honey

PREPARATION

1. Ask your butcher to spatchcock the chicken for you or use a pair of kitchen shears to remove the backbone then flip the chicken over and use your hand to put pressure down on the breast bone to flatten.
2. Generously season chicken with kosher salt and chill in fridge at least 4 hours in advance or up to 24 hours in advance.
3. Place apple cider vinegar and honey in a small saucepan and gently heat on low until honey is dissolved. Bring pan out to your grilling area and set aside.
4. Heat charcoal to high heat and move coals to one side of the grill to create two zones of indirect and direct heat. To achieve this on a gas grill, only light half of the burners on high heat.
5. Remove chicken from the fridge 30 minutes before grilling.
6. Pat skin dry with paper towels and generously coat both sides with the Chop Shop Chicken rub.
7. Place skin side up on the indirect heat zone of the grill. Cover and grill for about 40 minutes.
8. Check the internal temperature. Once it reaches about 140* flip the chicken over onto the direct heat and sear for about another 5 minutes until the skin gets dark golden brown and slightly charred.
9. Flip and move back to the indirect heat zone. Brush the skin generously with the honey vinegar sauce.
10. Check the internal temperature again, remove from the grill once it reaches 160*F.
11. Let the chicken rest for 10-15 minutes before slicing.

CHOP SHOP GRILLED PORK CHOP

Yield: 2 servings
Time: 45 min

INGREDIENTS

1 bone-in pork chop, cut 1 1/2" thick
1/2 cup Chop Shop WNC Pastured Pork Rub
1/4 cup apple cider vinegar
1 tbs honey

PREPARATION

1. Remove pork chop from the fridge 30 minutes before grilling.
2. Place apple cider vinegar and honey in a small saucepan and gently heat until honey is dissolved. Bring pan out to your grilling area and set aside.
3. Heat charcoal to high heat and move coals to one side of the grill to create two zones of indirect and direct heat. To achieve this on a gas grill, only light half of the burners on high heat.
4. Generously coat the pork chop with the Chop Shop WNC Pastured Pork Rub, making sure to cover all sides.
5. Place on the indirect heat zone of the grill. Cover and grill for about 5 minutes.
6. Flip the pork chop over the grill for about another 3 minutes.
7. Move to the indirect heat zone and brush with honey vinegar sauce.
8. Check the internal temperature, for a medium steak remove from the grill at 150*.
9. Let the pork chop rest for 10-15 minutes before slicing.

 

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