BBQ Humor, Big Red - From The Butcher, Meat Cutting

Cuts of Beef

Cuts-of-BeefRon Tillett had a meat shop he built that could driven to the farmers place then cut and wrap the meat with out it having left the farmers place.

When I was about 14, I was helping my dad cut meat in his meat-shop. My dad wanted me to learn the different cuts of beef so he hung a meat chart like this above my bed. Ok maybe is a bit creepy to stare at but looking back but I learned the cuts of beef.

I am sharing with you all now so you can learn them like I did. Feel free to post over your bed although you may want to warn whom ever your share your bed with.

~mojo

 

BBQ, Recipes, Rubs and spices

Rubs & Spices Coming Soon!

The Tillett Brothers’ BBQ announces coming soon three special RUBs and spice mixes. We selected three of our favorite blends among our friends and family and are making them available to our BBQ fans.

Steves_label 4x2Steves Famous Dry Rub

Steve has been perfecting this mix in his own back yard for many years. It has it’s own fan base! This Dry Rub is Fantastic on CHICKEN its our chicken go-to spice. Both on the BBQ and in the kitchen.

Steve’s also tastes great on BEEF and LAMB! It’s amazingly universal. For example you can increase the amount of rub to give your chicken more kick. Think spicy hot wings. I have a mason jar of this recipe mixed up and I use it as a base and add spices to customize the flavor.

BigReds_label 4x2Big Reds Steak Salts

Our father Ron Tillett a charming man known to many as Big Red because of his bigger than life personality, dashing good looks and curly red hair. Ron was a butcher & meat cutter with a passion for cooking it. Big Red worked in every aspect of the meat business and he retired working for Fred Meyer. One of the things he enjoyed was sharing his recipes with the customers. He believed the cut of meat is important for both flavor and tenderness. Then in order to bring out its natural flavors you need to season it correctly. Of course the final step was cooking it. Ron was a fan of smoking meats he built smokers for his meat shop and mad lots of beacon, sausages and jerky.

This mix originates from our families own tradition of cooking steak. Ron’s Favorite cut of meat was the T-Bone. The T-Bone has the New York Steak on one side and the tenderloin also known as filet mignon on the other. This steak to me it a perfectly balanced steak. Bone in and leave some fat on the edge of the steak for the full flavor. Each side has its own distinct flavor and texture.

Big Reds Mix is a traditional blend with a balance of Salts and crushed peppercorns at the center. On the side we have a few hand selected spices designed to bring out the full flavor of the meat. It’s well balanced and brings out the natural flavor of the meat.

UO_label 4x2Uncle Oscars Fish Fix’ns
My grandpa Oscar was a Swedish immigrant who loved to fish, He fished for all kinds of fish and he loved to eat them. Yes Lutefisk too, but this another story. I have created this blend based on a recipes handed down from grandpa Oscar and the flavors he enjoyed. I also added a few tweaks from my life time of fishing and cooking fish I have caught through out the Pacific North West.
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