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.

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)
salt
pepper
1-2 Tbs. KYBB Woodford sorghum vinaigrette 
1 pinch PRB hot chicken seasoning**

Method:

  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

A #SouthernSummer Memory: Falling in Love with Blueberry Pie

ForkInPieThey say scent is the strongest sense tied to memory; for me, it’s the combination of all five senses that really locks the good ones in. I have a strong memory of the first time I ever fell in love with blueberry pie, and it doesn’t all solely lie in that intoxicating smell.

As a child I didn’t care for fruit-based desserts like blueberry pie, and subsequently I turned my nose up at any sweet treat containing fruit, from apple turnovers to jelly donuts. Chocolate was my thing.

Since fruit was often a side item served to me during lunch or dinner, I felt I wasn’t getting my money’s worth if I ate fruit—something that had been deemed healthy—as my dessert—an important “fourth meal” for which I saved the baddest and richest of processed foods, like mint chocolate chip ice cream and brownies from a box. But regardless of my reasoning, even an orange-zested chocolate cake couldn’t hold my attention; I simply wasn’t interested.

I was about 15 years old when my taste buds underwent a holistic metamorphosis. I began to enjoy the majority of the foods that I put into my mouth—even those that I had previously despised. As a result I became more adventurous in the culinary realm, I became more pleasant to have at the dinner table, and I became a much easier dinner guest for whomever had previously been burdened with my presence.

Fruity desserts suddenly hit the scene; they went from “not” all the way to “hot.”

Aside from its sheer deliciousness however, the reason I fell in love with blueberry pie was due to how and where I ate it: smack dab in the middle of the afternoon—not as a post-dinner reward, as I was normally accustomed—and in the most #SouthernSummer-y setting I could dream: sitting on the front porch of my best friend’s Monteagle Tennessee mountain house, and surrounded by soaring trees, sweetly chirping birds, thick wet heat, and streaming streaks of sunlight.

The heat of the day didn’t hinder my desire for warm, fresh-from-the-oven pie since the scoop of vanilla ice cream offered that desired punch of cool, and the quickly growing puddle of violet cream that took over my plate only made me eat it faster.

It was at that moment that I fell in love with blueberry pie: in the middle of the South, where the blueberries were at their peak; in the middle of the day when I was worn out from playing and hungry for a snack; and in the middle of the summer, when a blueberry pie reigns supreme in the realm of desserts—fruity, or not.

It’s the epitome of summer. And fortunately, with the guidance of PRB’s own Chris and James it isn’t too difficult to make. Even for someone who’s never before done so. (That’s me!)Blueberry Pie made with Porter Road Butcher Lard

Southern Blueberry Pie with Whipped Cream

for the crust & lattice:
2 ¼ cups AP flour
½ cup Banner Butter unsalted
½ cup PRB lard*
1 tsp. salt
¼ cup whiskey** (can substitute for water)

for the filling:
3 pints blueberries (this may vary depending on the depth of your pie plate)
1 Tbs. lemon juice
¼ cup cornstarch
½ cup sugar
1 tsp. salt

for the wash:
1 egg
yolk, 1 Tbs. cream (or water)

1 tsp. sugar in the raw

for the whipped (Chantilly) cream:
1 cup Hatcher Dairy heavy cream
1 Tbs. powdered sugar
½ tsp. vanilla extract

*We like to use lard in the crust because with the heat of the oven, moisture (aka water) from the lard evaporates and then leaves these air pockets in the dough, which makes your crust nice and flaky. Butter doesn’t have the same water content and therefore doesn’t provide the same result, but too much lard will leave you with a wet, soggy crust due to too much water. That’s why we like a mixture of both.

**We use whiskey instead of water because the alcohol will never allow the flour to develop gluten, so you’ll never be left with a tough dough. Plus, if you don’t use it all, you get to drink it, which makes pie-baking even more fun.

Instruction:

  1. Using an ice cream scoop, scoop lard into 1/2 cup (baseball-sized) ball. Put lard in freezer until frozen or as cold as possible.
  2. Measure out whiskey, and put in freezer until very cold, about 15 minutes. Transfer to fridge to keep cold until ready for use.
  3. Remove lard from freezer and using a cheese grater on the larger setting, grate lard into a large, chilled bowl. Return to freezer. Note: the fat must be kept cold. If it begins to soften, return grated lard to fridge until thoroughly chilled before moving to the next step.
  4. Remove butter from refrigerator and cut into small cubes. Remove lard from freezer and add to bowl with lard.
  5. Using a pastry cutter, combine lard, butter, salt, and flour until mixed. It is normal, and desirable, for larger pieces of lard to remain amidst the mixture. Mixture should resemble cornmeal.
  6. About two tablespoons at a time, slowly add chilled whiskey mixture into flour and fat mixture, using a rubber spoon or spatula to scrape the sides of the bowl and fold the liquid in. Once dough can be combined into a ball, quickly kneed it together with your hands, separate into two pieces, and then flatten into two patties. Be sure not to overwork the dough.
  7. Wrap dough patty in plastic wrap, and return to fridge for at least 30 minutes to re-chill before using. Note: it’s best to make the pate brisee the day before, allowing it to refrigerate overnight. This also makes the actual pie assembly a snap.
  8. Preheat oven to 400o
  9. Remove one dough patty from fridge. Flour a cleaned surface and, using a rolling pin, begin to roll out your dough until about 1/8or thinner. Sweep away excess flour, and then fit crust into a 9” glass pie plate, pressing it down to fit the plate. Trim dough to about ½” overhang around the entire circumference.
  10. Return piecrust to fridge until cold, 30 minutes.
  11. Meanwhile, mix together blueberries, lemon juice, cornstarch, sugar, and salt in a large bowl. Set aside. Separately, in a small bowl, mix together egg yolk and cream. Set aside.
  12. Fill pie shell with pie filling, allowing berries to slightly mound at the center.
  13. Roll out remaining dough in the same manner as before, until about 1/8thick, or thinner. Using a pastry wheel, pizza wheel, or a regular knife, cut dough into strips ½ inch to ¾ inches wide.
  14. Now make your lattice. We find this method very easy. Remember – it’s best to work with very cold dough, so if your lattice dough is too soft, return it to the fridge before continuing.
  15. Once the lattice is complete, trim the lattice edges so they are even with the pie shell edges. Lastly, crimp the edges of your pie to seal the lattice and make your pie look very profesh and beautiful.
  16. Using a pastry brush, lightly brush egg wash over lattice and crust until glistening. Sprinkle with raw sugar.
  17. Place pie in the center of a parchment-paper lined baking sheet (this will make cleanup less of a headache if your pie bubbles over). Bake pie in the lower third of the oven for 20 minutes, or until crust begins to turn golden. Lower heat to 350 o F and, rotating halfway through, bake for another 40 – 50 minutes or until crust is a deep golden brown and the filling is thick and bubbling. Transfer pie to a wire rack to cool completely.
  18. Using an electric mixer or hand mixer, combine cream, vanilla, and sugar in a bowl and whip until stiff peaks form. Serve on top of pie. Can also substitute for vanilla ice cream.

Blueberry Pie | Recipe from Porter Road Butcher

 

Way South of Manhattan

Way South of Manhattan | Porter Road ButcherWhether by birth or by geographic location, as southerners there are two things that one must learn to, if not inherently love: bourbon and bacon fat. And if you know anything about Porter Road Butcher, you know that we inherently love both.

So why not mix them together?

Our “Way South of Manhattan” veers off the straight and narrow by employing white whiskey instead of the traditional brown variety, but we add a touch of that brown color back in by infusing bacon fat into this sinfully southern spirit. Strawberries make our cocktail both refreshing and seasonal, and the addition of vermouth and Campari turn it into what one would classify as a “real cocktail.”

Way South of Manhattan

5 fresh strawberries
1 oz. bacon-infused white whiskey (recipe below)
1 oz. sweet vermouth
Ice
Splash Campari

  1. Slice tops off 4 strawberries; reserve 1 strawberry with top in-tact.
  2. Muddle strawberry in a cocktail shaker or pint glass until macerated.
  3. Add a handful of ice to shaker, followed by bacon-infused whiskey, and vermouth.
  4. Shake vigorously; 20 seconds.
  5. Strain liquid and pour over fresh ice.
  6. Add a splash of Campari (about 1 tsp)
  7. Garnish with side strawberry
  8. Serve in a stemless wine glass

Bacon-Infused White Whiskey

1 bottle Nelson’s Greenbrier White Whiskey
1 half-pint (1 cup) Porter Road Butcher bacon fat
1 empty quart container; glass or plastic will work

  1. Place half-pint of bacon fat in the microwave for 20-30 seconds to melt.
  2. Pour white whiskey into empty quart container.
  3. Add bacon fat to whiskey. Secure the lid, then turn over 3-4 times to mix.
  4. Let mixture sit on the counter for 24 hours, turning or shaking whenever you remember to. Note: if the mixture is shaken too much, the bacon fat may begin to emulsify and become suspended throughout the whiskey.
  5. After 24 hours, put mixture into the freezer to allow the bacon fat and whiskey to separate. If the bacon fat rises to the top, you can then just use a spoon and skim it off the top. If the bacon fat became too emulsified, follow step 6.
  6. Cover a medium-sized bowl with 4 layers of cheesecloth and secure with a rubber band. Pour bacon fat-whiskey mixture onto the cheesecloth, allowing the liquid to strain through. Once emptied, carefully remove the rubber band and squeeze mixture to strain as much liquid out as possible.
  7. Set aside and reserve bacon-infused white whiskey for cocktail use!
Ingredients: Porter Road Butcher bacon fat, Nelson's Greenbrier White Whiskey, Campari, sweet vermouth, and strawberries

Gather the ingredients: Porter Road Butcher bacon fat, Nelson’s Greenbrier White Whiskey, Campari, sweet vermouth, and local strawberries

Step 2: melt the bacon fat so it's liquified, but not hot.

Next, melt the bacon in the microwave fat so it’s liquified, but not hot. 30 seconds should do the trick.

Pour both the white whiskey and the bacon fat into a large container to infuse.

Pour both the white whiskey and the bacon fat into a large container to infuse.

If the mixture is agitated too much (whoops!) the bacon fat might start to emulsify. This will make it more challenging to separate, but by no means impossible.

If the mixture is agitated too much (whoops!) the bacon fat might start to emulsify. This will make it more challenging to separate, but by no means impossible.

If the bacon fat becomes too emulsified and you are unable to skim it off the top, use cheesecloth to strain and separate.

If the bacon fat becomes too emulsified and you are unable to skim it off the top, use cheesecloth to strain and separate.

Porter Road Butcher Bacon-infused Greenbrier White Whiskey vs. Nelson's Greenbrier White Whiskey

Porter Road Butcher Bacon-infused Greenbrier White Whiskey vs. Nelson’s Greenbrier White Whiskey

Now craft yourself a cocktail and enjoy.

Now craft yourself a cocktail, sit down, and enjoy. Cheers!

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
Salt
Pepper
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

Braising for Spring: The Lay of the Lamb

“Nose-to-tail” is a trend that has been on the rise in restaurants over the past few years, glorifying and celebrating chefs who utilize animals in their entirety and strive to leave little to no waste in their wake. As whole animal butchers however, nose-to-tail isn’t just some new craze; it isn’t something that we find chic, or fashionable, or on-trend with the latest food phenomenon. No, at an old school butcher shop like ours, nose-to-tail is simply how we operate; it’s what we do.

Lamb Stew Meat - Porter Road ButcherNot only is it our job to utilize each and every animal in their entirety—by making sausages, pâtés, lard, tallow, and stock—but it’s also our job to educate our customers to do the same with their cooking. There are only so many ribeye steaks in a cow or chops in a lamb, so what happens when we run out of those familiar celebrity meats? Well, we offer alternative cuts; we suggest a new method of preparation; and then we educate, explain, and give recipe suggestions. Generally when it’s all said and done we do utilize that whole entire animal in one way or another, but it is you the customer that helps us do that.

Even though spring seems to have officially sprung here in Nashville, and we are no longer fighting to #BraiseTheStorm as we were just two weeks ago, this upturn in the weather doesn’t mean we ought to completely eradicate that style of cooking: braising, that is. It’s too good! What seems like more of a cold-weather technique due to the thick, rich, and often times “heavy” dishes that braising can produce, this cooking technique in and of itself doesn’t necessitate coma-inducing meals.

Braising does, however, necessitate tougher cuts of meat, which more often than not are those that remain in the case during the warmer, grill-heavy seasons. Of course, these undercover meats most certainly aren’t inferior to or any lesser than the aforementioned celebrity meats, which are the first to sell; they’re simply unfamiliar, and therefore go un-asked for.

But did you know that tougher meat—meat that comes from well-developed and well-used muscles—is more flavorful than the rest? You see, as muscles work they build muscle fiber, become stronger and bigger, and additionally build connective tissue and collagen. So when you allow them to cook at a low temperature for a long period of time, these fibers, tissues, and collagens have the chance to break down and become tender, juicy, and gelatinous. That’s what gives braised dishes that rich, smooth, smacky and delicious mouth feel that we all love.

Even though braising meat is often associated with cold weather stick-to-your-ribs type of meals, it doesn’t have to be. Even at this time of year, there are still plenty of incredibly flavorful, and soon-to-be incredibly tender cuts of meat both to sell and eat.

So what do you do when it’s one week before Easter and you discover that we’ve already sold out of all the celebrity cuts of lamb by the time you think about placing your order? You smile at yourself and laugh. Because you know that fame isn’t all it’s cracked up to be; you know that sometimes it tastes better to pick a working, supporting role. You may not feel fabulous because you picked a famous, paparazzi-crazed cut of meat, but you will feel smart, chic, and incredibly on trend with the latest and greatest nose-to-tail phenomenon.

Springtime Braised Lamb | Great for Easter! | Porter Road ButcherBraised Spring Lamb
Serves: 4

Active time: 45 mins.
Total time: 5 hrs.

1.5 lbs. lamb stew meat, 1” cubes
Freshly cracked salt & pepper
1 large onion, cut in quarters
1 bulb fennel, cut in quarters
1 bulb of garlic, cut in half
1 c. dry white wine, like Sauvignon Blanc
¼ c. white wine vinegar
4 c. lamb stock (1 qt)
6 bay leaves
½ c. Mascarpone cheess
1 Tbs. lemon juice
¼ c. fresh tarragon, chopped
1 c. frozen peas, thawed
1 lb. pasta, like pappardelle
Optional: Parmesan

  1. Preheat oven to 250 F.
  2. Remove lamb from fridge and bring lamb to room temperature. Season all sides liberally with freshly ground salt and pepper. For a thicker sauce, dredge lamb pieces in flour after seasoning with salt and pepper.
  3. Heat a Dutch oven over medium-high heat. Melt bacon fat or lard (or grape seed oil) in pot, and once glistening add lamb. Brown on all sides until a golden or auburn brown crust appears (enacting the Maillard Reaction), then remove lamb from heat and set aside. Reserve drippings in pan.
  4. Add onion, fennel, and garlic to pot and cook until edges begin to crisp or turn golden. Deglaze pan with white wine and vinegar, and using a wooden spoon scrape the bottom of the pan to loosen all those delicious brown bits, aka “the fond.”
  5. Return meat to pot with vegetables and wine, and add lamb stock and bay leaves. If you are using a Crockpot, at this point add all aforementioned ingredients to the Crockpot instead.
  6. Cover Dutch oven with a lid and put in the oven for 4-5 hours, depending on how hot or cold your oven runs. When you test the meat for doneness, it should be tender and shred easily, but still have somewhat of a chewy texture.
  7. Remove lamb from pot and set aside. Using a colander or mesh strainer, strain the leftover sauce into a large bowl, removing any vegetables and herbs that remain. Return sauce to pot. Over medium-high heat, allow the sauce to reduce by half.
  8. Meanwhile, fill a large stockpot with water and bring it to a rolling boil. Cook pasta according to package directions.
  9. Once the sauce has reduced, stir in mascarpone cheese and lemon. Add meat and bring it back up to temperature.
  10. Once meat is thoroughly heated, add peas and tarragon and heat for an additional 1-2 more minutes. Taste, and adjust seasoning if necessary.
  11. Serve over pasta. Optional: garnish with Parmesan, freshly chopped tarragon, or a squeeze of lemon.

Braised Springtime Lamb | Porter Road Butcher

Still want to learn more about braising? Have no clue what we mean by The Maillard Reaction? Eager to tweak a recipe you’d like to improve? Check out our guide:How_To_Braise

Peas and pasta not your thing? Perhaps you’re more of a parmesan cheese and polenta kind of person… Check out our Easter recipe from last year: Braised Lamb Neck Ragu. –>

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!

America. In a Burger.

Tis The Burger Season

The Fourth of July. It is most assuredly our Nation’s favorite day to fire up the grill and celebrate freedom in the company of friends, family, and most importantly delicious food. While most holidays are companions to specific meals or dishes that make the festivities complete, the summertime food on 4th of July holds extra nostalgia due to the true patriotism and Americanism that it so clearly exudes.

At it’s core, 4th of July is a day to celebrate our country, our culture, our freedom…and, at least in our eyes at PRB, our food! No other large-scale holiday exists in which Americans are the only ones who indulge. And after donning your red, white, and blue, stuffing your face with some of East Nashville’s spiciest chicken, and watching colorful showers of fire explode into the night sky, what could be the only thing missing from your Independence Day? Hot dogs, cupcakes, watermelon, and of course our country’s favorite mealtime sweetheart, the hamburger. How much more American can you get?

Back in the 50’s, The United States became widely recognized for the popularization of blue jeans, and today our country is associated worldwide with the widely worn denim pant. Quite similarly, hot dogs and hamburgers have made their mark around the world as America’s food: filling, unhealthy, fast, and easy. Come to think of it, they’re kind of like a reflection of our nation as a whole.

But the truth of the matter is that there is an art to making a real delicious and juicy burger that screams “This is America!” You see, the difference in a well made American hamburger from a haphazard cooked beef patty that you might find at the airport in Nova Scotia is this: quality care from start to finish.

A good “This Is America” burger can’t just be thrown onto the grill straight out of it’s styrofoam tray.

A good “This Is America” burger shouldn’t be something you bought on Red Tag Special.

A good “This is America” burger supports the local farmer, uses the beef from a happy cow, and sends direct benefits to our local economy.

A good “This is America” burger is pattied by hand and seasoned with fresh salt and pepper.

A good “This is America” burger is cooked on the grill, served hot and juicy, is accented with delicious extras and condiments, and is enjoyed by all [who eat meat].

A good “This Is America” burger comes from Porter Road Butcher. But fortunately it can be made from the comfort of your own home.

Porter Road Butcher Condiments! Ketchup and MustardHere’s how:

Porter Road Butcher’s America Burger

Ingredients:
8 oz. ground beef from Porter Road Butcher
Freshly ground Salt and Pepper
Extras:
Bobby John Henry burger bun
Kenny’s Farmhouse white cheddar cheese
PRB Ketchup
PRB Yellow Mustard
PRB Bacon

  1. Light your grill. Duh.
  2. Wash hands thoroughly. Nobody wants your nasty grill-hand germs on their America Burger.
  3. Working fairly quickly, begin to form 8 oz. of ground beef into a ball in between the palms of your hands. Once shaped into a ball, use your thumbs to begin flatten the ball into a disk, supporting it from underneath with your other fingers and turning the patty in your hands so that it flattens evenly. Using the “L” shape of your index and thumb fingers, press around the edges to seal off the outside of the burger and eliminate any cracks; then flatten once more. Your burger should have a crack-less “seal” on the outside from where your hands pressed and should be about 1/2 an inch thick. Note: do not overwork your burger. Once you form the patty, let it go–even if you think it’s not completely packed on the inside.
  4. Transfer burger to a clean plate or cutting board and season liberally with salt and pepper on both sides.
  5. Check to see if your grill is the right temperature by holding your hand about a foot above the grill; if you can keep your hand there for 2 seconds, the grill is ready. If it’s too hot either allow the coals to burn down a little bit or put the top back on the grill to smother it.
  6. Once your grill has reached the right temperature, place burger on grill directly over coals or flame. The juices from the burger may cause flame flare-ups, which is okay. Just make sure the burger isn’t constantly enveloped in flame–it will burn. For a medium-rare burger, cook for 4 minutes per side; for medium, cook for 5 minutes per side.
  7. While your burger is grilling, place bun sliced side down on grill over indirect heat to allow it to toast, just 1-2 minutes.
  8. After 4 or 5 minutes, depending on your preferences, carefully flip your burger.
  9. Cook second side for the same amount of time and then check for doneness by pressing the center of the burger with your index finger; it should have a little bit of spring when your finger is released. If it seems too soft and doesn’t spring, it’s likely not quite done; the firmer the burger becomes, the more well done it will be.
  10. Once desired temperature is reached, remove burger from grill and cover with a slice of Kenny’s Farmhouse white cheddar cheese. Once the cheese has melted, the juices in your burger will have had enough time to redistribute and that puppy is ready for a bun: a perfectly toasty Bobby John Henry bun, that is.
  11. Last step? Adding condiments. We would highly recommend our Porter Road Butcher brand classic ketchup and yellow mustard, butter lettuce from Green Door Gourmet, and perhaps a few slices of our delicious n’ smokey bacon…but that’s just us.

This Burger is America - Porter Road Butcher