We reached out to some of the top butchers and meat purveyors in the area to find out what they will be grilling, and what the most popular cuts are that Denverites are demanding
As folks all around the city dust off their grills, smokers and barbecue stations, and stock up on propane, charcoal and wood chips, it’s time to start thinking about what succulent cuts of meat to kiss with fire, as well as the seasonal vegetables to accompany the main course.. There’s also a hearty dose of vegetable pros to help with green side of grilling for those who may want to enjoy the pasttime without animal products .
Stock up on ground beef, sausage, tri-tip and kabobs from The Local Butcher at either of its two Denver locations: Oneida Park or Denver Central Market . thelocalbutcherdenver.com “The key to pork chops for me is to keep it simple and season them thoroughly with salt and pepper and grill them on a hot grill, taking care not to let the actual flames touch the meat,” he added. “For bratwurst, I like to par-boil them before grilling because this method reduces the chances of a link erupting and releasing a grease geyser on your grill that will cause flames to jump up and char the links, which again, is where carcinogenic compounds are formed.
“Since we are turning 100 years old this year, I think it’s safe to say we have been a part of quite a few people’s summer holiday cookouts,” said Oliver. “Starting with pork, one could choose ribs, either baby backs or St. Louis style, and another favorite is pork butt for pulled pork sandwiches.” Smaller mushrooms cook up nicely on the grill too, though it’s best to use a grill basket so they don’t fall through the grates. It takes only 5 to 8 minutes to finish with a few tosses in between.Most people don’t think about cooking radishes; the vegetable is, after all, quite pleasing raw. But the heat breaks down some of that spiciness and gives the crunchy red and white orbs a slight sweetness.
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