The Thrill to Grill is coming!!

What better way to spend quality time with family and friends than grilling?

Some interesting facts:

1. The original charcoal grilling briquette was developed by E.G. Kingsford who was a close relative of Henry Ford.

2. The original word for barbecue comes from the Spanish word barbacoa which was a wooden structure to roast meat upon.

3. The outdoor gas grill was inventing in the 1960's in Little Rock Arkansas...

BUT one of the best grilles available is now for sale at The Butcher Block! There are several different models to choose from so for your thrill in grilling try a Traeger Grill! Built to last and built for many family memories and great times!

With the purchase of a Traeger Grill you will receive 2 free bags of wood pellets for that wonderful wood smokey BBQ flavor! Also many great meat packages will become available for you to choose from.

Check them out at..www.thebutcherblocklv.com

Seen the Butcher Block Truck..follow it to not your normal meat market!

Keep your eye out for this...the Butcher Block truck! Have you seen it? It will lead you to not your average meat market!

www.thebutcherblocklv.com

Sounds delish and seems quite easy! Andouille Sausage Corn Fritters!

Andouille Sausage Corn Fritters

Recipe courtesy Aaron McCargo Jr.

Show: Big Daddy's House

Ingredients

* 2 cups all-purpose flour

* 1 tablespoon baking powder

* Pinch cayenne

* 1 teaspoon smoked paprika

* 1 teaspoon kosher salt

* Pinch cracked black pepper

* 1/4 cup sugar

* 1/2 cup finely diced andouille sausage

* 1 1/2 cups frozen corn kernels, thawed

* 2 eggs

* 1 cup whole milk

* 1 tablespoon chopped fresh thyme leaves

* 1/2 cup butter, melted

* 3 tablespoons canola oil

Directions

In a large bowl, whisk together the flour, baking powder, cayenne, paprika, salt, pepper and sugar. Add the sausage, corn, eggs, milk and thyme. Stir in the melted butter and combine well.

In a large skillet over medium-high heat, add the canola oil and evenly coat the pan. Ladle 2 to 3 ounces of batter into the pan and shape into a mini pancake. Repeat to fill the pan. Cook for 2 minutes before flipping and cooking the other side. Repeat with remaining batter. Transfer to a serving platter and serve.

7625 S Rainbow Blvd
Las Vegas, NV 89139

What better way to say go visit The Butcher Block than on YELP!

First time at a butcher shop. Got a half pound of Kobe steak and a pound of a dry aged t-bone. I don't even know how to cook, but the friendly staff there gave me very easy to follow directions. The kobe was the best I've ever had. It's almost sad to go back to regular meat :(

Oh and they turned me on to some white truffle salt which was awesome.

http://www.yelp.com/user_details?userid=X9nppfBMQbwy30Px-IOlWg

Oh my sub!! Go get yours at The Butcher Block LV!

The Butcher Block ITALIAN SUB CHOICE OF WHITE OR WHEAT 6" $6.99, 8" $7.99, 12" $9.99 BOARSHEAD BLACK FOREST HAM, HOT CAPPY, GENOA SALAMI, PEPPERONI, PROVOLONE. INCLUDES A KICKED UP DIJON MUSTARD, LETTUCE, TOMATO, RED ONION, GARLIC PICKLE, PEPPEROCINIS, RED WINE VINAIGRETTE www.thebutcherblocklv.com/

7625 S Rainbow Blvd

Las Vegas, NV, 89139
702-558-6328

What about a rib eye roast with herb and mushroom sauce for Sunday dinner!

4 -to 41/2 lb beef rib eye roast,

1 tsp. lemon-pepper seasoning.

Herb and mushroom sauce.

Moisten roast with water rub with lemon pepper seasoning. Place roast, fat side up on a rack in a shallow roasting pan. Insert a meat thermometer ointo the thickest portion of the meat. Roast in a 350 degree oven for 1 1/4 to 1 3....../4 hours for rare (140). 1 1/4 to 2 hours for medium (160), 1 1/2 to 2 hours for well done (170.)

Transfer roast to a warm serving platter. Let stand, covered with foil, for 15 minutes before carving. Serve with Herb and Mushroom sauce.

Herb and mushroom sauce. In a medium saucepan melt 2 tablespoons margarine or butter. Add 1 cup sliced fresh mushrooms, 1/4 cup finely chopped onion, 2 cloves garlic, minced and 1 tablespoon snipped fresh thyme or 1/4 tsp dried thyme, crushed. Cook for 4-5 minutes or till onion is tender, stirring frequently. Stir in 2 tbs all purpose flour. Add 1 cup 1/2 and 1/2 or light cream and 1 tsp instant beef bouillon granules all at once. Cook & stir over med. heat till thickened and bubbly. Add 2 tbs sniped parsley and if desired 1 tbs brandy. Cook and stir 1 minute more. Makes 1 1/3 cups.

Buffalo Burgers will have you wanting more! Grilling tips!

• For juiciness and best flavor, use relatively lean meat (80 to 90 percent lean) but not the very leanest; you need a little fat for mouthwatering burgers.
  
• Keep ground meat refrigerated up to two days in its supermarket wrap (or check the use-by date on the package).
  
• Thoroughly wash surfaces, hands, and utensils that come in contact with raw meat. Do not allow uncooked burgers to stand at room temperature more than one hour.
• Don't overmix when combining meat with other ingredients. Don't squeeze or compress the meat when shaping it into patties or you'll end up with dry, tough burgers.
• To prevent sticking, get the grill rack good and hot before putting the burgers on. When grilling very lean ground meat, poultry, or fish, it's a good idea to spray both sides of the burger with a nonstick cooking spray or brush with a light coat of vegetable oil.
• Never flatten or score burgers with a spatula as they cook or you'll lose precious juices.
• Cook all burgers thoroughly. Burgers don't have to be well-done to be safe — just not rare. Cooking times will vary, depending on the thickness of the patties and the heat of the grill, so the only way to be sure the burgers are done is to make them all the same size, then break into one to check. Or you can use an instant-read thermometer inserted horizontally into the patty to get a reading in seconds.
• Use a long-handle spatula with a heatproof handle to easily flip the patties.

The Butcher Block LV

7625 S Rainbow Blvd
Las Vegas, NV 89139

702-558-6328