Rain Shadow Meats

08/25/2026

Come and get it.

4 weeks later the cured pork jowls are ready.

Stay tuned for a fun promotion from our friends over at Stoneburner

08/23/2026

My two cents...and that is it!

Would love to hear your thoughts.

08/20/2026

Step 3 for curing Wagyu Bresaola!

This is in the case, pretty much all the time.

08/17/2026

The wife wanted ribs and tomato salad for Sunday dinner.

I have been cooking ribs a little bit different this summer. I have been pre-roasting the whole rack of ribs in the oven. Once cooked completely, I chill them down and cut the ribs individually and then glaze them on the grill. I like this because, they get charred and glazed on sides. Recipe below, I think you'll enjoy them cook this way.

Recipe:

One rack of Baby Back Ribs or Spareribs
1 tbsp kosher salt
1 tub of our Smokin' rub
1 Beer or 8oz of liquid of your choice
BBQ sauce of your choice ( I used a Carolina Gold, mustard based sauce)

If time allows, rub salt and dry rub
on all sides of ribs 1 day before cooking. This can also be done day of.

Preheat oven to 325°f

Once ready to cook, wrap ribs in two layers of foil. Making sure to make a nice tight seal as we will be pouring the beer into the foil pouch. This step can be done in a pyrex style pan covered tightly with foil. Place ribs in oven and roast 1 hour.

After one pour beer, or other liquid into the foil pouch. Reseal the foil and roast for 1 more hour.

After second hour, pull ribs from oven, cool them in the refrigerator completely.

All of this can be done up to 3 days in advance.

Remove from refrigerator and cut each individual rib.

At this point, preheat your grill to medium-high. If using charcoal set charcoal to one side for indirect cooking.

Place ribs on grill, cook on all sides until they get a bit of color on them. Now you can start to glaze them with your favorite sauce. Be sure to continually flip them over to prevent burning, making sure to glaze with each turn. The ribs are done on all sides are nicely glazed and heated through.

Hope you enjoy

08/17/2026

08/14/2026

08/13/2026

Do you like beef tenderloin?

These beauties are from our friends Pure Country Klingeman Family Farm. We also sell thier pork.

Personaly, I do enjoy a filet every now and then. It is a nice treat especially when they are nicely marbeled.

Let us know what you think?

The knife is a custom 10 inch scimitar from our friend Sasha Rosenfeld. he does all the knife sharpening as well. Bring us you dull knives!