Porter Road Butcher Breakfast In Bed

IMG_4114The seemingly awful news may have reached you- we’ve done away with weekday breakfast and are only doing Saturday brunch now (8am-12pm). Don’t fret too much though, both shops have everything you need to make a Porter Road Butcher bacon and/or sausage, egg and cheese biscuit at home with minimal effort.

Both the biscuits and sausage, which can be found in the freezer sections, need only be removed from their vacuum sealed bags and put in the oven at 350°. The beautiful biscuits, made by Wolfe Gourmet Cakes with Porter Road Butcher Meat Company lard are amazing, and made even better with a light layer of melted butter. Couldn’t be easier! 


Egg souffle is a breeze!

The only element of the sandwich that takes any effort at all is the egg soufflé. Sure, you can use scrambled or fried eggs, but the airy soufflé is not only delicious, but makes it far more easy to cook for a crowd.

For six sandwiches, I used eight Jolly Barnyard eggs, and half a cup of Hatcher Family Dairy heavy cream. Meghan, our kitchen guru, told me that it was imperative that they be fully combined, and that I should whisk until the volume had almost doubled. Being the lazy cook that I am, I just tossed it all in the kitchen Aid, and let it do it’s thing while I made coffee.

IMG_4151After pouring the eggs into a two quart Pyrex dish, I gave it a sprinkle of salt and pepper, and a liberal layer of grated Kenny’s Farmhouse cheddar, then tossed it into the oven with the other goods.

25 minutes later, I was enjoying a Porter Road Butcher breakfast at home in my pajamas.

Our Favorite Football Fare, Reinvented

Frito Pie | Porter Road Butcher

Out of everything that Nashville has to offer—excellent food, great shopping, four seasons, friendly people, a Parthenon that rivals Greece’s, and of course endless sources of music—outstanding athletics are one department in which our city unfortunately falls short.

Listen, we don’t need to go naming names here; we all know who is bad and who is not quite as bad. Even new-to-towners know not to expect much when they buy their first Titans jersey and head down to—wait, what’s the stadium called this year??—to root on the navy and baby blue.

But if there’s one thing sports fans and sports fakes alike can agree upon, it’s the joy that comes from gorging oneself on stadium food. The Nashville Sounds proved this point with the grand opening of their plush new stadium filled with *cough* delicious hot dogs, fully-loaded nachos, Nashville hot chicken, and tiny spheres of ice cream served in a miniature baseball helmet. But have any of us actually watched a game or kept track of the Sounds’ record this season? We’ll let you do your own research on that topic…

The reality of the matter however, is that not all of us can afford to go to a Titan’s game. Not all of us want to deal with bringing the kids and then listening to them whine the entire time about having to pee or when can they get their Papa John’s personal pan pizza. So when you’re watching the game from home, does that mean you’re left with something as commonplace as a frozen Digiorno pie and a bowl of Chex Mix? Most certainly not.

We have compiled a list of our favorite stadium eats and given them a twist to make eating more fun and, most importantly, more delicious. Because sometimes you need something to settle (fill?) your stomach after swallowing a hard loss.

Our Favorite Football Stadium Fare, Reinvented

Frito Pie | Porter Road Butcher

Peanuts reinvented: [PUPPY CHOW]
Peanuts are an old time classic when it comes to stadium fare. They’re salty, they’re savory, they’re nostalgic, and the best part about them? They’re fun. Oh, and did we say messy? Eating peanuts at a sporting event gives you the opportunity to blatantly disregard any social norms of cleanliness and instead sprinkle spit-soaked shells wherever your lips can propel them. But in the comfort of your own home? Oh, honey please. Ain’t nobody got time to clean up that mess. Puppy chow provides the same sensation of this-is-so-good-I-just-can’t-stop-eating, but eliminates any unnecessary calls to Stanley Steamer.

1 box Rice Chex cereal
½ cup butter, unsalted
1 cup Good Spread peanut butter
2 cups semi-sweet chocolate chips
1-2 cups powdered sugar

  1. In a medium saucepan over medium heat, melt butter.
  2.  Add chocolate chips and, stirring consistently, mix into melted butter until melted and fully incorporate.
  3. Stir in peanut butter. Remove from heat.
  4. In an extra large bowl, mix cereal with chocolate-peanut butter mixture until cereal is fully coated.
  5. Using two paper grocery bags, “double bag” the bags, by putting one inside of the other; this helps prevent a huge mess. Pour 1/3 of the powdered sugar into the bottom of the bag. Add half of the chocolate-coated cereal. Pour another third powdered sugar on top of the cereal. Pour in the rest of the coated cereal, and then top it off with the remaining powdered sugar. Roll down the top of the bag to create a seal and then vigorously shake the bag to adhere sugar to the coated cereal. If the cereal isn’t dusted enough, add more sugar and shake again. Note: its best to shake the bag outside to avoid powdered sugar leaks dirtying up your kitchen!
  6. Carefully open the bag and check to see if cereal is fully coated. If not, add a little more sugar and shake again until desired look and texture is reached.


Cheese Nachos reinvented: [FRITO PIE]

Nachos are good. Or well, they can be. Nachos at a football stadium have the tendency to include: 1) stale, round, dyed-yellow tortilla chips, 2) limp, seedless, army-green jalapeños, and 3) the ever-frightening corner puddle of semi-hot plastic cheese whiz. And while nachos in restaurants (for example, Drifter’s, Tavern, and Broadway Brewhouse) can ignite cravings that last a lifetime, the mess that they incite is not a welcome one while employing your denim-clad thighs as your tabletop. Frito pies, on the other hand, are moveable and portable. They require a utensil. And they still require the salty, meaty, cheesy goodness that your cravings are calling for.

1 lb. chorizo
1 small onion, diced
1 bell pepper, diced (we like red or orange)
1 8oz. can tomatoes, crushed
6 “Fun Size” bags of Fritos
1 8oz. bag shredded cheddar cheese
1 cup sour cream
1 bunch fresh cilantro

  1. Remove chorizo from casings. In a sauté pan over medium-high heat, brown chorizo, breaking it up with a wooden spatula and stirring occasionally. Remove from pan, reserving 2 tablespoons of chorizo grease. Transfer browned meat onto a plate lined with a paper towel.
  2. Add onion to pan and sauté until softened, about 3 minutes, then add bell pepper and cook for another 2-3 minutes. Pour in tomatoes and stir.
  3. Return chorizo to pan and mix with tomato mixture. Simmer for 3-5 minutes or until thickened and warmed through.
  4. Cut one of the sides off of the small bag (the non-perforated edge) of Fritos allowing for the widest opening, which will make “plating” and eating much easier. Top chips with a layer of chorizo mix, sprinkle with cheese, add a dollop of sour cream, and garnish with cilantro. And please, use a fork or spoon.


Soft Pretzels and Hot Dogs reinvented: [PRETZEL DOGS]

We like pretzels and all, but when it all boils down (pun intended) they’re bread with salt—and okay, if you have a brain on your shoulders, some mustard too. Sometimes its nice to have a little bit extra in there like, oh I don’t know, some protein to make things more filling and subsequently fulfilling? That’s why we thought we would just go ahead and make the ultimate, two-in-one, all-time-favorite football stadium food mega-eat: PRB hot dogs in a pretzel bun. Because you know what goes great with pretzels? Mustard. And you know what goes great with a hot dog? Mustard. And you know what the two most commonly sought-after foods are at a stadium? 1) Hot Dogs and 2) Pretzels. You’re welcome.

Porter Road Butcher Hot Dogs
Pretzel Rolls
Yella Mustard

  1. This recipe is so simple, we don’t even need to write directions. Pretzel bread can be a fun project, but it can also be a big hassle…so let’s just cut to the chase and buy some rolls, for goodness sake!
  2. Sister Schubert makes a good pretzel roll, available at Kroger, but we suggest looking through that freezer section and seeing if you can’t find something amazing. We dare you.

Chicken Confit, AKA Chicken ConFAT

Confitnoun – /kon-FEE/ – a method of food preservation in which meat is slowly cooked at a low temperature in it’s own fat.

Once exclusively a mysterious noun that has in recent years morphed into a popular verb, confit’ing is an effective preservation technique—derived by our refrigerator-less French ancestors—that relies on fat to protect the delicious prize inside. A liquid viscous enough to solidify at room temperature and provide a protective seal to block oxygen, fat prevents bacteria from proliferating in the meat and also renders what could otherwise be a regular ol’ chicken thigh ultra-tender and delicious.

To some, the term confit can illicit confusion. From its definition, this cooking method seems quite similar to the all-time-favorite cooking technique of deep-frying, in which meats are similarly cooked in liquid fat, but confit’ing employs one very important difference: temperature. Deep-fried chicken is cooked at scorching temperatures (like, in the mid-300’s to mid-400’s) for a short period of time, whereas confit employs low heat (we’re talkin’ 170° F) and lengthy time periods (we confit our chicken for 12 hours).

Think of it this way: confit is to deep-frying, as smoking is to grilling. The latter is fast and hot, while the former is slow and lowww.

Chicken from Porter Road Butcher

Before the days of refrigeration, meats that had been confit’ed we preserved by being packed into containers and covered in—what else?—more fat. Said fat would eventually solidify as its temperature lowered, thus shielding the meat from oxygen and subsequently, preventing contamination. Stored in a cool and dark room (or basement), this fat-sealed meat would keep for a number of weeks and best of all, continue to tenderize.

Today, confit meat can be stored in the refrigerator (whether submerged in its fat or not) and can last up to a number of months.

As a means of further aiding in bacterial prevention, generally meats that are confit’ed are cured prior to their long, luxurious bath in a warm vat of fat. Traditionally, “cure” is made of roughly equal parts salt and sugar, a mixture that is rubbed on the outside of the meat before it sits for a period of time (2-3 days). So not only does this salt-n-sugar scrub additionally protect the meat from a bacterial infection, but it also aids your taste buds by bringing a flavor dance party to your tongue. Can we go ahead and give a big high-five for confit?

Clearly, aside from the shelf-life benefits, there are taste-bud bonuses that come along with confit’ing foods, as well. While the meat sits in said bath of fat, the connective tissues and muscle fibers have the opportunity to slowly break down (kind of like braising), which leads to incredibly tender, melt-in-your-mouth meat, that is juicy, moist, and has a lovely coating of fatty flavor. Plus, because of the low, low temperature at which the meat is cooked, there isn’t enough heat available to produce steam, which means the meat retains much of its moisture and flavors, making it the utmost delicious. Huzzah!

So what gives? What are you supposed to do with the chicken [or goose or duck] once it’s done marinating in this warm fat-bath?

You eat it. Duh…

Confit Chicken Salad Sandwich from Porter Road ButcherThere are lots of options for utilizing and enjoying confit chicken (we’re going to stick with chicken in this scenario since we sell chicken at PRB regularly and do not regularly sell duck or goose), and as a basic rule of thumb, you can treat it the same way you would roast chicken: it can do almost anything.

Confit chicken is tender, juicy, flavorful, and in some cases (like here at PRB) tastes kind of like bacon, since our preferred submerging-fat-of-choice tends to be of the bacon variety. Because, bacon-flavored chicken. Ain’t nothin’ wrong with that.

Give your confit chicken a quick zip in a hot pan or simply bring it to room temp and there’s no limit to what you can do: mix it with olive oil, tomatoes, and plenty of fresh herbs to bring your summer pasta salad to life; layer it into your white lasagna to ensure everything stays moist and full of flavor; use it alongside kielbasa and pork shoulder in an almost-classic cassoulet; whip up you’re your best-yet chicken salad by mixing it with walnuts, celery, dried cranberries, and plenty of mayo; or toss it with some peas, carrots, and gravy and turn it into a comforting chicken pot pie.

Both Porter Road Butcher locations have plenty of chicken confit ready for the taking and ready for the making. All you have to do is figure out down which culinary road you’d like to travel! (And pssst – we’re happy to give suggestions!)

Cooking Now, for Later: Chris’s Braised Brisket

“I hate figuring out what to make for dinner.”

It’s a common complaint amongst most people who breathe. Although the act of sitting down to dinner affords one the opportunity to feel relaxed and at ease, it’s all the mess of things that comes before the act of sitting and eating that really sends our blood pressure into the stratosphere.

Figuring out dinner is more than just choosing a recipe. It’s considering the appetites and taste buds of all those participating. It’s coming up with a menu. It’s composing a grocery list. It’s fighting the 5:00 traffic to the grocery store only to discover that they are out of parsley and the arugula looks wilty. It’s getting home and realizing you forgot something. It’s improvising. It’s timing everything so that food hits the table before whining and animosity fill the air. It’s a balancing act that requires foresight, grace, creativity, and patience. And after a long day at work, it can be considered the hardest part of the day.

Sure, thought is an ironclad necessity when it comes to making dinner, but there are ways to make the thought process a little bit easier. Our favorite? Stretching one ingredient through a slew of different meals.

Chris’s Braised Brisket is the ideal candidate. Throw it in the oven on Monday morning, eat it for dinner that night, and come Tuesday [and Thursday], you’ll have leftovers a plenty and minimal cook-time necessary to make something amazing.

Braised Brisket makes Great Tacos | Porter Road ButcherMondayMeat n’ Three: pulled brisket, mashed potatoes, and your favorite summer sides (we love simply sliced tomatoes with a dash of salt, or pan-roasted sweet corn).

Tuesday#TacoTuesday: simple, easy, and fun. Let the kids build their own masterpieces or throw together a pan of nachos and let everyone dig in.

ThursdayBrisket Sandwiches: drizzle some spicy-sweet barbecue sauce on top, and serve it with a side of vinegar-based co’ slaw. And a beer. Or whatever.

Conveniently braised brisket is an ideal recipe for those of us that are constantly on-the-go or work nine-to-five jobs; there’s tons of oven time (aka waiting time), which means the active investment you put into cooking is extremely low. The return on that investment however is huge. There’s a giant amount of meat to gain—as well as saved time later in the week—which means less planning, shopping, stressing, and hating devising a dinner plan.

Chris dubbed this recipe “a cheating version” for slow-cooking brisket because of how stupid-easy it truly is, but what’s wrong with cheating every now and again? Sometimes it feels good to be bad

Chris’s [easy] Braised Beef Brisket

Method recommended for 5+ lbs. of meat

Salt & pepper or PRB BBQ rub*
1 qt. PRB beef stock
1 bottle of BBQ sauce**

  1. Preheat oven, grill, or smoker to 250o
  2. Season brisket liberally with either salt and pepper or PRB BBQ rub. Massage seasoning into meat.
  3. Place seasoned brisket on a roasting rack on top of a sheet pan. Put sheet pan on center rack of oven to roast for 3 hours. If using grill or smoker, place seasoned brisket directly on grate and roast for 3 hours.
  4. Remove brisket from oven, grill, or smoker.
  5. Transfer brisket into a 9 x 13 casserole dish (like a Pyrex). Cover with equal parts selected BBQ sauce and beef stock. Cover pan with aluminum foil and return to oven, on center rack, for 3 more hours at 250o
  6. Remove brisket from oven and let rest at least 45 minutes in braising liquid.
  7. Once brisket is cool enough to handle, slice, shred, or prepare as desired. Use throughout the week to make a variety of easy, delicious meals!

*PRB’s BBQ seasoning will give the meat some sweetness and the sugars will become caramelized, creating a nice crispy crust when you roast the brisket in the oven. You could even ask our butchers to season and vacuum seal the brisket so as to lock in those flavors and adhere the rub to the meat. For something simpler, go with a liberal salt & pepper rub.

**Choosing the right BBQ sauce is simply a matter of taste. Chris likes a little added sweetness with beef, so he goes with the Bluegrass Blueberry BBQ sauce. For a smokier flavor, try the Single Barrel Sauce Co.’s Smokey Green Tomato BBQ Sauce, and for something traditional, stick to Outta The Park’s Original sauce.

Braised Brisket Tacos | Porter Road Butcher


Brisket Tacos | Porter Road Butcher

Fresh, flavorful, fast: Watermelon & Surryano Salad

Whether you’re a fan of the European travel, a lover of cross-culture cookbooks, or just an avid consumer of all television programs a la Anthony Bourdain, you’re probably hip to the love affair that the Mediterranean Europe has with one particular culinary crew: dry-cured meats.

From prosciutto, to soppressata, to jamón serano and beyond, Spain, Italy and France are particularly in love with dry-cured meats. And for good reason! Commonly served as an accompaniment to or star-player in a variety of arenas, dry-cured meats can quickly jazz up a pasta dish, add more oomph to a salad, or easily pull together a cheese board into a complete meal.

“When I went to study abroad in Barcelona, I was shocked and also psyched to discover that an entire bone-in, dry-cured ham called jamón iberico was a fixture on the counter of my host mother’s kitchen,” Maddie said. “Wanting to start off my semester of eating and drinking abroad with something skinny—you know, to set a very hopeful tone for the following five months—one of the very first meals I had when I arrived in Barcelona was a cantaloupe and jamón salad. I was in love with the contrast between super-salty ham and cool-sweet melon.”

Similar dishes are likely to be found on the menu of a small Italian restaurant, or might be scribbled on the specials board at any of Nashville’s recent farm-to-table luncheries that seem to be popping up all over…but is it snotty to say that this classic cantaloupe and prosciutto combo is just a little bit tired and outdated? That it feels kind of been-there-done-that? Is it mean to say that we adore the idea, but we just want to make it better?

Serve yourself a taste of sweet and savory summer | Porter Road ButcherWe don’t think so. That’s why we’re giving it a makeover, complete with lots of local, some southern spice, and plenty of pizzazz:

Watermelon & Surryano Salad

Time: 30 minutes
Yield: 4 as main; 6-8 as side

½ seedless, baby watermelon (we like Delvin Farms watermelons)
16 thin slices Surryano ham*
4 cups fresh arugula
½ small red onion, thinly sliced
fresh garden herbs, to taste (we like tarragon)
1-2 Tbs. KYBB Woodford sorghum vinaigrette 
1 pinch PRB hot chicken seasoning**


  1. Cut watermelon in half. Save half for making delicious cocktails or other eating, or gift it to your next-door neighbor. They’ll love you for it. Cut off the entire rind removing everything green and white, so that only pink flesh is exposed. With the cut-side down, cut watermelon in half again, and then slicing width-wise, thinly slice each piece into triangles. Transfer to serving platter, shingling then on top of one another down the plate.
  2. Drape half of the Surryano (about eight pieces) across the watermelon shingles, from left to right.
  3. In a large bowl, mix together arugula, red onion, garden herbs, salt, pepper, and Woodford sorghum vinaigrette. Pile salad on top of watermelon and Surryano so the salad adds plenty of height to the dish. Drape the remaining Surryano across the salad. You could also mix it into the salad, if you prefer. Note: if you won’t be serving the salad immediately, wait until you are ready to serve before you dress the salad to prevent it from wilting.
  4. Sprinkle a generous pinch of PRB’s hot chicken seasoning across the top of the salad.
  5. Serve immediately.

* Virginia-bred Surryano ham, an incredibly marbled piece of meat that is created from heritage-breed Berkshire hogs, has a deep and rich flavor that nicely matches up to the hams of yesteryear from old Europe. If you’ve yet to try it, now’s the time.

**If you don’t have Hot Chicken Seasoning and don’t want to buy a whole jar, try substituting for your favorite spicy blend, or even use a pinch of plain cayenne. Any kind of spicy zing will be a nice addition.

Watermelon & Surryano Salad | Porter Road Butcher

The Lambwich – so good, it’s b-a-a-a-d

Lambwich Sliders | Porter Road ButcherSandwiches are like the entire world’s culinary sweetheart. Everywhere you go, no matter the time or place, from New York City at 3 in the morning, to Ho Chi Min, Vietnam at 3 in the afternoon, sandwiches are around. They are available. And unless you choose to procure your sandwich from some scumbag peddling the likes of American squares with canned anchovies and wilty lettuce, they are delicious. (Also, American cheese squares are still delicious, especially on a burger. They’re just…skeptical.)

Here in America our country’s sandwich sweetheart is obviously the Cheeseburger, but it’s tough to turn a blind eye to a well-made Reuben, a classic Grilled Cheese, Philly’s own Cheese Steak, or our PRB signature, a French Dip.

Even with so many delicious, classic options, isn’t it nice sometimes to eat a sandwich that’s a little off the beaten path? Isn’t it fun to give your taste buds a break from cold, clammy deli meat, futile and transparent white bread, and a schmear of Hellmann’s for something…different?

We try to add a little pizzazz to the sandwiches that cycle on and off of our lunch menu board over at PRB West, but we’ve noticed that a certain black sheep has gained quite a bit of fame and a steady following of hungry people: The Lambwich. 

And while this special lunchtime delight has just recently found its way back onto our menu after the Easter lamb-slamb, sometimes it’s nice to know the secret behind the sandwich so you can prepare one of your own…maybe while at home, say…on a Sunday?

Time-consuming though it may seem to prepare a substantial amount of lambwich meat, the benefits greatly outweigh the costs: once the prep work is done (very minimal), all you have to do is sit and wait. Well, that and anticipate basking in the glory of enjoying a hot, delicious, and far-from-standard sammich.

Maybe you’ll spend your time reading a book; perhaps you’ll spend the time soaking yourself in the bath; hell, you’ll even have time to watch The Wolf of Wall Street from start to finish!

Do whatever you want to do during those 3 long and good-smelling hours, and when the time’s up you’ll have a week’s worth of lambwich meat—or enough to feed yourself, plus five hungry friends when you invite them over for Sunday brunch. Or even Sunday Funday where everything is so good, you’ll find yourself acting b-a-a-a-d. Step aside, Cheeseburger, there’s a new sandwich sweetheart in town.

Lamb Shoulder, Roast and Ready | Porter Road ButcherRoasted Lamb Shoulder
3.5 – 4.5 lb. lamb shoulder
6 sprigs fresh thyme
3 Tbs. fresh parsley
3 cloves garlic
2 Tbs. olive oil
½ cup white wine
1 onion, large dice
2 carrots, roughly chopped
2 stalks of celery, roughly chopped

Lemon Yogurt Dressing
8 oz. plain Greek yogurt
Zest and juice of 1 lemon
1 Tbs. shallots, finely diced
2-3 Tbs. capers (optional)

For the Lambwich:
6 buns, burger or hoagie (or 12 slider rolls)
6 cups fresh arugula
1 jar Chris’s Favorite Sweet & Spicy Pickles (available only at PRB)
Tomato (when in season)
Clarified butter

  1. Tender Lamb, Ready to Pull | Porter Road ButcherSeason lamb shoulder with thyme, parsley, garlic, salt, pepper, and olive oil by rubbing the seasonings onto the meat.
  2. Let meat rest at room temp for 30-45 minutes while oven preheats to 425o F.
  3. Set lamb shoulder on a roasting rack in a roasting pan and roast in the oven for 30 minutes.
  4. Remove shoulder from oven and deglaze pan with white wine. Reduce heat in oven to 300o F. Add onions, carrots and celery to the bottom of the roasting pan, and cover with foil or a lid.
  5. Return pan to oven and cook for 3 hours, or until fork tender.
  6. Remove shoulder from oven, check for tenderness, and rest 10-15 minutes before pulling.
  7. While lamb is resting, prepare yogurt dressing, simply by whisking yogurt, capers, lemon zest, lemon juice, and shallots together in a small bowl. Using a serrated knife, slice buns in half, lightly brush with butter, and toast in the oven.
  8. Finally, assemble by stacking: bun bottom, shredded lamb, yogurt dressing, Chris’s pickles, arugula, possible tomato, bun top. Slightly smoosh.

The Lunchtime Lambwich |Porter Road Butcher

Slow Food Fast

Almost every day, at around five or six o’clock, both the East and West shops receive what we fondly refer to as the after-work-pop. Moms and dads alike find their way inside our doors, eyes open wide, on the hunt for something fast, easy, and most of all delicious to feed their family for dinner. The good news is, we generally have something to offer them: sausages are easy to sear up in a cast-iron skillet and chicken breasts can quickly be browned on the stovetop to make a healthy chicken Caesar salad.

But the even better news? Now we have even better options. Cue the happy dance.

Do you remember back in the day when you depended on someone else to cook meals for you, and your only obligation was to arrive at the table with clean hands and an empty belly? You’d trudge home from a long day at school or an especially tough soccer practice and a cloud of warm, comforting, good smells greeted you as you opened the door. Mom stood over the stovetop, apron-clad and steadily stirring or chopping, and before you knew it you heard, “Wash your hands! Dinner’s ready!” as you bolted down the stairs. Step1 - Boil water and add...everything! Porter Road Butcher

Too bad that fairy tale is over. Welcome to the real world, where mom and dad are kinda busy: working from the crack of dawn to dusk, shuttling their kids to ballet practice and guitar lessons, squeezing in a 60-minute hot yoga class when possible, and somehow zipping through Trader Joe’s in under 20 seconds. Nowhere in that schedule are there five leftover hours that can be utilized for braising osso bucco on a Tuesday night.

But that’s where we come in; because it’s our job to braise osso bucco for 5 hours on a Tuesday. Or something like that…

As the holidays have come to a close and business has settled back to normal, we’re finding ourselves with time on our hands, which means time in the kitchen, and more products for sale in our market: dinner. So next time you’re in need of some quick, healthy, and hearty dinner items, swing by after work and check out our latest and greatest purchasable market item: Slow Food, Fast.

Slow Food Fast is our fresher, more natural, more delicious, very local (duh), and actually homemade answer to the Stouffer’s heat-n-eat style meals. And best of all? They require just one pot and water.

While of course variety and ease are two of the main draws to our Slow Food Fast, we think what makes it most desirable is the comfort that it provides.

  1. Comfort in knowing that what you’re eating lacks any preservatives, hasn’t been previously frozen, and is free from any partially-hydrogenated-this and GMO-laced-that. It’s good for you and for your family.
  2. Step 2 - drain water, dump package contents, mix. Porter Road ButcherComfort from being sure you seriously can’t screw it up. Since our Slow Food Fast has is already completely cooked, the only thing you have to do is warm it up and [potentially] serve it with something else: boil a pot of water, toss in your pasta, potatoes, grits, whatever, add your vac-sealed bag of deliciousness to the pot, and wait 10 minutes. Voila!
  3. And finally, comfort from eating good, homemade, comfort food, without the five-hour timeframe said food often requires. We take the time and work out of it, which makes the whole process much more comfortable for you.

Each package costs $10, serves 2 – 4 people (depending on how you serve it or how large of portions you eat) and generally requires just one pot. Hellooooo easy cleanup! Extra ingredients (like pasta, for example) will stretch out the servings, but what we’ve created is just as good on its own—how much work you want to put into it is totally up to you. Interested?

Here’s what we’ve got to offer so far:

Fiesta Braised Beef Shank – our slow braised osso bucco, plus onion, garlic, peppers, and a healthy dusting of our own PRB Fiesta Seasoning make this dish a perfect taco filling, topping for nachos, and would make a pretty mean cheese dip on Super Bowl Sunday…

Step 3 - Garnish (a little cheese never hurt), serve, and eat! Porter Road ButcherBeef Shank Ragout – braised osso bucco done the more traditional way: the trinity plus red wine, beef stock and tomato paste make this ragout stand out on its own, but some boiled potatoes or a bed of polenta would add some carbaliscious goodness if desired.

Citrus & Herb Chicken Ragout – a poultry twist on a classic beef or pork ragout, this chicken version makes an excellent, light pasta sauce.

Chili Base – we’ve done the hard part—browning the meat and simmering it down—so all you’ve got to do is add a can of beans and all your favorite toppings. Not a bean lover? Skip them and use our chili base as chili-dog topping, nacho goodness, or whatsoever your heart desires.

Meatballs & Marinara – our 100% beef meatballs are slowly braised for hours in marinara sauce, making them juicy, flavorful, and extremely hard to resist. You could throw together a meatball sub, or boil some spaghetti and pour yourself a glass of red wine. After creating a meal like that, you deserve it.

…and the ideas just keep on coming!

The next time you’re in the shop (either one!), check out our refrigerated section. And pick up some Slow Food Fast. You and your family will love you for it. BigPic copy   And check out one of our favorite little customers, Elizabeth, as she dives into some PRB Chili! Chili Starter - Ready to Simmer Down! Cooked, garnished, and looking good! Elizabeth loves PRB Chili!Oh Yeahhhh - good stuff.

Meat us at LP Field. It’s Going Down.

As much as we love the hustle and bustle of a busy Saturday when the shop is packed with bodies, the drive-thru line is overflowing onto Charlotte Ave, and we sell almost every single sausage that we’ve got in the case, there is always something beautiful about the calm after the storm: Sundays.

On Sundays every single staff member at Porter Road Butcher has the day off from work (we’re closed) and therefore has the freedom to do whatever their heart so desires. Whether that includes gardening and yard work with a significant other, or spending the afternoon drinking beer and eating fried food with some buddies we all hold Sundays as sacred.

But during this time of year when fantasy football alerts sound their tune on our iPhones more frequently than that of a text from a needy girlfriend, and when ESPN highlights consistently take precedence over NBC Nightly News with Brian Williams and the latest on our nation’s Ebola crisis, you can rest assured that almost all of our staff is spending their Sunday in a similar fashion: eating game food, drinking cold beer, and most importantly watching football.

Some might call it a tailgate. Others would scoff at the lax usage of such a sacred southern tradition. But we’re a motley crew that isn’t 100% southern born and bred, so we will therefore do whatever the heck we want when it comes to “tailgating.”

Southerners have very strict guidelines as to what a football tailgate should or shouldn’t look like, but our rules for this classic American pastime are much more lenient and the parameters are far wider. In fact, our rules barely even exist.

We only require three things: 1) good food, 2) good beer (or in Stewart’s case, any beer) and 3) football. Obviously.

No matter how you so choose to tailgate, the following five PRB tailgating foods will have you full and focused for the big game when the Titans face off against the Texans at LP Field this Sunday.

Porter Road Butcher’s Favorite Tailgating Fare:

James Peisker tosses his Game-Day Hot WingsJames Peisker – Crispy Hot Wings

My favorite part about making these deliciously crispy wings is that they have to spend an entire hour in the oven to reach my preferred level of crispiness. So seeing as I have a TV in my kitchen, I just stay in there and watch football for a whole hour, even though my beautiful wife thinks I’m busy cooking a bunch of fancy food. I mean, I would like to say I enjoy being outside in the sun tailgating before a football game, but in reality I like tailgating in my house best. I watch the Titans on my TV and I stream the St. Louis Rams from my computer—Sunday is a day to be in my underwear. I don’t want to have to put on pants.

James’s Crispy Hot Wings

Serves 8
Total time 70 minutes

32 double wings from PRB (you’ll want to call and order that ahead)
Salt & pepper
For Hot Sauce:
½ c. butter, melted
½ c. Sriracha (or hot sauce of choice)
½ c. PRB yellow mustard
½ c. honey
For James’s Magical Creamy Herb Sauce
4 egg yolks
1 Tbs. mustard
4 cloves garlic
Plenty of your favorite herbs from the backyard
2 cups grapeseed oil

  1. Preheat oven to 4250 F.
  2. Spread wings on a couple of baking sheets and season liberally with freshly ground salt and pepper. Bake for an hour, or until very “craspy.”
  3. Meanwhile, whisk together butter, Sriracha, yellow mustard, and honey in a large bowl. Set aside.
  4. In a magic bullet, process together egg yolks, mustard, garlic, and herbs. Once combined, add grapeseed oil and pulse to combine. Season to taste with salt and pepper.
  5. Once wings are out of the oven, working in batches of roughly 8 wings at a time, add wings to hot sauce bowl and toss wings until covered. Repeat process until all wings have been sauced.
  6. Dip saucy and spicy wing in James’s Magical Creamy Herb Sauce and enjoy.

Stuart Murphy scoffs at the thought of a "real" tailgateStuart Murphy – Beer Braised Bratwurst

Well, I guess I don’t really know what I’d make for a tailgate because I like don’t really go to tailgates nor have I ever been to a tailgate…but I think if I were to do something along those lines I would probably just have a tailgating party at my house, to celebrate it being my first tailgate. Plus then I would be able to use my entire kitchen instead of one of those tiny grills or whatever it is that people at use at real tailgates. I’d prolly do Budweiser-poached bratwursts and then throw ‘em on the grill until they got a little crispy, throw it in a hot dog bun, and top ‘er off with caramelized onion, some Betty Jo’s Hot Chow-Chow, and maybe a little PRB yella mustard, if I was feelin’ crazy.

Stewart’s Beer Brats

Serves 8 (this is obviously not a huge party)
Total time: 45 minutes

8 PRB bratwursts
8 hoagie rolls or hot dog buns, toasted
2 onions, sliced
4 12 oz. cans Budweiser
1 jar Betty Jo’s Hot Chow-Chow
1 jar PRB yellow mustard

  1. Combine beer and onions in a large pot and bring to a boil. Add bratwurst and submerge in beer.
  2. Reduce heat to medium and cook for another 10-12 minutes, or until bratwurst is firm to the touch.
  3. Remove bratwursts from beer mixture and set aside.
  4. Reduce heat to low and continue cooking the onions until most of the liquid is cooked out.
  5. Add boiled bratwurst to a preheated grill over medium-high heat and cook, turning once, about 5-10 minutes or until craspy.
  6. Nestle bratwurst inside a toasted bun, top with beer-braised onions, Betty Jo’s Hot Chow-Chow, and PRB yella mustard, if desired.

Alex Welsch pantomimes how to mix the sauerkrautAlex Welsch – Kraut-Covered Bratwursts 

I like my brats with too much sauerkraut. If there’s not too much sauerkraut, then there’s not enough sauerkraut. When I was a kid growing up my dad was a huge fan of the stuff and ate it all the time; I always thought it was disgusting and smelled horrible. But when I was in junior high and was developing more of an adult palate, I finally tried it and realized that it is the best thing in the entire world and since then I’ve loved it. So if I’m the one bringing the food for a tailgate, it’s definitely going to be sauerkraut and brats. Because bratwursts are the ideal vehicle for sauerkraut, and I always want to eat that, and since tailgating is pretty mini-grill-friendly as far as cooking things goes, bratwursts just make sense.   

Alex’s Homemade Kraut n’ Brats

Serves: 8
Total time: at least 1 week

8 bratwursts
8 hot dog buns
1 pound green cabbage, shredded
1 Tbs. salt
1 empty and sanitized quart-sized Mason Jar

  1. Sanitize a large bowl. With clean hands, mix shredded cabbage with salt, using hands to combine fully. Agitate the cabbage very thoroughly, squeezing and pressing with hands in order to release water.
  2. Once mixed thoroughly and agitated, and once the water level is covering the cabbage, put cabbage-water mixture into sanitized mason jar and seal so it’s air tight.
  3. Allow it to sit at room temperature for 1 week and then taste. If it tastes good, great! If not, let it sit for longer until it reaches your desired tartness.
  4. Once it’s game day, bring along your kraut—all of it, if you’re tailgating with Alex. We know he’ll want a lot.
  5. Fire up your grill and bring it to about medium heat. Throw the brats on and cook for roughly 5 minutes a side, or until firm to the touch. Then crank up the heat and allow the sausages to get a little char on the outside, about 1 minute.
  6. Remove from grill, add brat to a toasted bun, top with loads of kraut, and enjoy.

Chris Carter quite seriously explains how to properly prepare his BBQ pork ribsChris Carter – Barbecue Pork Ribs  

Ribs. Duh. Pork ribs. I use a dry BBQ rub, like the one we sell here at the shop. I like that better than a sauce because it gives better texture…and also cause I created it. But yeah, I think ribs are the best tailgating food because you don’t have to use a fork or a plate to eat them. Just your hands. And a napkin. I season the ribs with BBQ rub before I cook them, and then the spices get all caramelized on the outside of the ribs and it’s delicious and crispy, and then I usually sprinkle a little extra on there once they’re done. The best thing about ribs is that you can even do them the night before, so when you get to your parking spot of choice, all you’ve got to do is reheat them on the grill.

Chris’s Dry-Rubbed Barbecue Pork Ribs

Serves: 8
Total time: 6 hours

3 racks o’ pork ribs (from us, obviously)
1 jar PRB Dry BBQ Rub
1 c. apple cider vinegar

  1. Preheat oven to 250o F. Season both sides of ribs liberally with BBQ seasoning, and rub into the ribs.
  2. Roast ribs for 5 hours, or until crispy on the outside and tender on the inside.
  3. If you have a smoker, you can smoke the ribs for 6 hours at 225o F.
  4. When it’s tailgate time on game day, fire up your grill and throw the ribs on there for another hour, just to get them re-warmed and re-crispy.
  5. Remove ribs from the grill. Brush them with apple cider vinegar and then sprinkle them with a fresh dusting of BBQ rub.
  6. Slice and enjoy.

Matt Russo explains how to make his (2nd) favorite Game Day FareMatt Russo – Tennessee Bean n’ Slaw Dogs

I mean I like watching football, but I’m pretty sure I haven’t been to an actual tailgate in about ten years. If I did happen to go though, I’d make barbecue—I mean, I make it every Saturday for the Gambling Stick—so yeah, I’d probably make barbecue for a tailgate, since that’s my favorite.
Not allowed. Say something different.
What?? Okay, let me think. Second choice is a PRB shortrib dog topped with baked beans and slaw. They’re definitely messy, and probably not good for “real tailgating” where you don’t have a table, but they’re kind of a guy food so I guess that also makes them tailgating food, right?

Russo’s Tennessee Bean n’ Slaw Dogs

Serves 10
Total time 10 hours

10 shortrib hot dogs from PRB
10 hot dog buns
For the Beans:
1 lb. dried navy beans
1 lb. onion, large dice
2 quarts chicken or pork stock
1/2 c. ketchup
1/4 c. apple cider vinegar
1/4 c. honey
1/4 c. PRB Dry BBQ Rub
1/2 lb. bacon lardons
For the Slaw:
1 head cabbage
1 ½ c. mayonnaise
2 Tbs. apple cider vinegar
1 Tbs. honey
1 teaspoon mustard powder
1 bunch scallions, sliced small
Salt & pepper

  1. Preheat oven to 2000 F.
  2. Heat a large skillet to medium-high heat. Add bacon lardons and sauté until crispy. Set aside.
  3. Add navy beans, onion, stock, ketchup, cider vinegar, honey, PRB dry BBQ rub, and bacon lardons to a large bowl. Stir to mix together. Pour into either a heavy bottomed Dutch oven with a lid or a casserole dish with aluminum foil wrapped tight over the top to cover.
  4. Bake in the oven overnight, for 8-10 hours, or until the beans are tender.
  5. Shred head of cabbage and transfer to a large bowl. In a medium bowl, whisk together mayonnaise, cider vinegar, honey, mustard powder, and scallions. Season to taste with salt and pepper. Pour dressing over cabbage and toss to coat. Set aside.
  6. Cook the hot dogs using whatever method you prefer: the grill, cast-iron skillet, or even (shhh don’t tell us) the microwave.
  7. Put cooked dog inside a toasted hot dog bun and top with baked beans and finally coleslaw. Find a napkin and enjoy. 

Bringin’ Saucy Back

Barbecue sauce is one of those things that, as Americans, we’ve come to associate with likes of smoked ribs, pulled pork sandwiches, beef brisket, and Lays potato chips—don’t you dare deny it. This sweet and tangy tomato-based sauce is synonymous with summertime eats, a classic addition to any outside grilling get-together, and has even made an appearance on the white t-shirt in one of Tim McGraw’s number one hits…so it’s generally for warm-weather affairs. Right? Wrong.

Green Tomato GoodnessThis seemingly simple sauce is deceptively diverse.

Since the beginning of time humans have experimented with ways to preserve their food to make it last longer—meat in particular. Using methods like salting, drying, smoking, and brining, prehistoric cooks learned how to save meat and therefore save time and money. But what these methods of preservation did not always conserve was the moisture and flavor of the meat. Thus arose the need for sauces.

Once the time came to eat them, preserved (and particularly dried) meats were often times soaked in liquids, basted over and over again, or smothered in sauce as a way to bring them back to life. But since then these soupy sauces have grown up, matured, and graduated from their former responsibility, replacing their appearance in the chorus line with a supporting role as a condiment.

Today we use condiments for more than just reviving meat or moistening what would otherwise be dry and chewy. The nice thing about condiments is that even though we often use them as almost a topping for something else they can also serve great function as an ingredient, meaning something more than just an afterthought.

It’s almost frightening, the frequency with which we Americans douse barbecue sauce on our food, but it’s even more frightening that the type of sauce tends to be limited to just one familiar tomatoey, vinegary and brown-sugary flavor. The cool thing about barbecue sauce is that since there are so many types and varieties, “barbecue sauce” there are endless possibilities for using it. Which makes it a much more desirable ingredient versus being limited to condiment.

We're Bringin Saucy Back - Porter Road ButcherCheck you out, condiment—you’re growing up so fast!

One of our favorite barbecue sauces strays far from what would be considered “normal” in our skewed view of BBQ sauces, but Smoke-Roasted Green Tomato BBQ Sauce is a killer. Similar to “normal” barbecue sauce, the base of this sauce is tomato (albeit green ones) but dissimilarly it has a thinner consistency and a robust smoky flavor.

We like using it as a final ingredient in our famous 2nd Place Chili, or as a sauce to jazz up a pulled chicken sandwich, but there’s almost no limit to what you could do with it.

We’re thinking enchiladas are next…

Chris’s 2nd Place Chili

1 lb. ground beef
1 large yellow onion, diced
1 Tbs. Ancho powder
1 Tbs. Garlic powder
1 Tbs. Onion powder
1 Tbs. Cumin
1 Tbs. Paprika
1 cup flour
1 16 oz. can diced tomato
1 bell pepper, diced
2 quarts Porter Road Butcher beef stock (plus extra, just in case)
2 cups dried kidney beans, soaked overnight
1 bottle Smoke-Roasted Green Tomato BBQ Sauce
Salt and pepper, to taste

  1. Heat a large pot over medium heat. Add the ground beef and brown, stirring frequently. Using a slotted spoon or spatula, remove beef from pot leaving the drippings, and set aside.
  2. Add onion to pot and sweat over medium heat, stirring occasionally, until translucent.
  3. Return browned beef to pot with onions and add Ancho, onion powder, garlic powder, cumin, paprika, salt and pepper, and mix together thoroughly.
  4. Slowly add in one cup of flour, consistently stirring to incorporate, until mixture is thickened.
  5. Add in can of tomato, diced pepper, drained beans, and beef stock, and bring to a simmer. Simmer until thick, stirring occasionally, about 30 minutes.
  6. Finally stir in ½ a bottle of Single Barrel Sauce Company’s Smoke-Roasted Green Tomato Barbecue Sauce (available at either PRB store!) and additionally season with salt and pepper, if necessary.
  7. Allow chili to simmer for at least another 30 minutes, or until ready to serve. Top with shredded Kenny’s cheddar and a dollop of sour cream, if desired.

Smokey BBQ Chicken Sandwich

1 3-4 lb. Porter Road Butcher Chicken, roasted
1 bottle Smoke-Roasted Green Tomato BBQ Sauce
Vinegar Slaw:
½ head Green Cabbage, shredded
½ head red cabbage, shredded
1 large carrot, julienned
1 cup apple cider vinegar
1 Tbs. mustard seed
1 tsp. celery seed
2 Tbs. honey
Salt & pepper to taste
1 tsp. your favorite hot sauce
4-6 Bobby John Henry buns (hot dog or hamburger would work)

  1. Once roast chicken has cooled enough to handle with your hands, remove meat completely from bones and shred. Don’t discard the bones!! Set bones aside to make your own chicken stock on a rainy afternoon 🙂
  2. Mix together cabbage and carrot in a large bowl. In a separate bowl, whisk together apple cider vinegar, mustard seed, celery seed, honey, salt and pepper. Pour vinegar mixture over cabbage and carrot mixture and toss to combine.
  3. In a large bowl, mix 1 bottle of BBQ sauce with pulled chicken and, if desired hot sauce. Slowly reheat chicken in a saucepan over very low heat, stirring occasionally.
  4. Butter the inside and outside of bun and toast in the oven until golden. Once toasty, pile on the BBQ chicken and top with slaw. Serve immediately and enjoy!

Grilling With the Butcher Boys

On Thursday August 21st, the Wilson County Exhibition Center was filled with excited and anxious teenagers; the hot-humid summer air was filled with smoke; and Chris, James, and Maddie’s bellies were filled with a variety of grilled meats. It was one hell of a day that we spent at the 4-H Festival Meat Cookery Contest at the Wilson County Fairgrounds. Porter Road Butcher at the Wilson County 4H Meat Cookery

The 4-H Youth Development Organization, commonly known as the 4-H Club, is an organization that works to build confidence and leadership skills in our youth, leading to success in their future careers. Through the support of adult volunteers and mentors, 4H-ers are inspired to work collaboratively with one another, spearhead and complete large projects, and moreover learn how to achieve their goals with confidence. Which was exactly what we saw at their Meat Cookery on Thursday.

As soon as we began to see kids pulling up and unloading their cars, we were both surprised and impressed: we saw miniature Webber grills, we saw Lysol wipes, we saw protective gloves, and we even saw a handful of toques, and one impressive Lodge cast-iron grill. We began to feel a little small about the setup we ourselves had thrown together. These kids were on top of it.

Once everyone donned their aprons and the smoke started rolling, we decided to make the rounds to get to know these budding chefs. Chris and James asked a number of questions regarding the kids’ preparation methods and recipes and were overall impressed by their confidence, maturity, and insistence on ending everything they said with “sir” or “ma’am.” Before we knew it we were seated at our respective judging tables: James was Junior-High Chicken, Chris got Senior-High Beef, and Maddie landed Senior-High Lamb.

Each team of four had the task of preparing four different meats on the grill (beef, chicken, lamb, and pig) each of which was judged on the creativity of the recipe, the appearance of Beef Explanations by James Peiskerthe meat, the tenderness, juiciness, and of course how the dish performed overall. Maddie sampled eleven lamb chops; James chowed down on 13 grilled chickens; and Chris took home the gold medal with 15 varieties of grilled beef, totaling nearly 32 oz. of steak. Shoo. The three of us were met with intense marinades, lots of creativity, and a lot of apparent care and consideration for what they were doing, but what we realized noticed was a vast misunderstanding of grilling and the delicious benefits that a hot grill can have. So once we had cast our votes and taken a short siesta to allow the meat to digest, Chris and James gave a grilling demonstration to shed a little light on how simple and delicious grilling should be.

Grilling Tips from Porter Road Butcher:

1) Charcoal or Die

You know that delicious, smoky flavor that envelops the outside of a well-prepared steak? That’s from charcoal—not briquettes or lighter fluid—charcoal. You’ve never heard anyone rave about that “delicious aroma of lighter fluid” that enhanced their steak so beautifully, have you? Use charcoal. Real charcoal. And taste the difference.

2) Turn down for what?

The whole point of using a grill is getting that direct heat contact with the meat—so turn up the heat and use your grill nice and hot. This adds a crust to the outside of your meat, which provides nice texture, but still leaves the inside tender and juicy. On the other hand, going “slow and low” doesn’t make a whole lot of sense when it comes to grilling; there’s no need to put the lid on your grill and essentially bake the meat. Instead, use the open-air to help build the flames and get that nice char on the outside. It’s instant flavor.

Turn down for what? asks Chris Carter of PRB3) Salt-N-Pepa

Salt and Pepper. The two of them’s all you need for real, good flavor. When grilling a steak, don’t you want to taste it? Yes. So why use all sorts of elaborate and complicated marinades to mask that delicious flavor? Keep it simple: liberal amounts of kosher salt and coarse ground pepper will add texture and crust to your meat, and they’ll beautifully enhance the flavor that you’re supposed to be enjoying: the meat.

4) Ruling? Overturned.

Don’t. Overturn. Your meat. Just let it relish in the heat, do it’s own thang, and get all amazing and delicious. There’s no need to go and give it a work out so it gets all buff and tough before you eat it. Chris recommends turning your meat no more than 4 times—which gives you the allowance to check each side once before making a final commitment. Like your mom used to say about your boo-boos, “Just quit pickin at it!”

5) Give it a rest

Sure, the tendency is to want to dive right in once your steak is hot off the grill and lookin oh so fine…but you’ve gotta give it a rest. When the meat makes contact with the heat of the fire the juices run away from the heat, making their way to the center and increasing the moisture that sits in the middle of the meat. By allowing it to rest for a 5-10 minutes after taking it off the grill, the moisture has a chance to work its way back to the edges, redistributing evenly. This means that when you begin to slice your steak, the juices wont run all over your cutting board, but will rather stay distributed evenly throughout the meat and eventually make their way into your mouth instead of down your chin. Aw yeah.

Thanks to the 4-H Club for hosting such an impressive and well run event, and an even bigger thank you for asking us to be a part of it! IMG_1080