Butcher Shop Cooking & Grilling Guide -
Ready-to-Grill Meats
Marinated chicken drumsticks
Remove meat from fridge and let come to room temperature for 15 minutes before cooking.
Oven: Bake at 375F for 30 minutes and ensure internal temperature reaches 175F.
Grill: Place chicken on grill over medium-high heat and ensure internal temperature reaches 175F.
Let it rest for 2 -3 minutes before serving.
Bacon-wrapped chicken thighs
Remove meat from fridge and let come to room temperature for 15 minutes before cooking.
Oven: Bake at 375F for 25 minutes and ensure internal temperature reaches 175F.
Grill: Place chicken on grill over medium-high heat and ensure internal temperature reaches 175F.
Let it rest for 2 -3 minutes before serving.
Parmesan-crusted pork
Remove meat from fridge and let come to room temperature for 15 minutes before cooking.
Oven: Bake at 375F for 15 minutes, dust and coat the pork with Parmesan cheese and cook for another 5 minutes to caramelize the cheese, ensuring internal temperature reaches 150F.
Grill: Place pork on grill over medium-high heat for about 4 minutes per side. Once it is 80% cooked or reaches 120F, coat the pork with Parmesan cheese and cook for another 5 minutes ensuring internal temperature reaches 150F.
Let it rest for 2 -3 minutes before serving.
Spicy chorizo sausage
Remove meat from fridge and let come to room temperature for 15 minutes before cooking.
Oven: Bake at 375F for 12 minutes, and ensure internal temperature reaches 160F.
Grill: Place sausage on grill over medium-high heat for about 6 minutes per side and ensure internal temperature reaches 160F.
Let it rest for 2 -3 minutes before serving.
Bacon-wrapped filet mignon
Remove meat from fridge and let come to room temperature for 15 minutes before cooking.
Oven: Bake at 375F for 14 minutes ensuring bacon is crispy or to your desired doneness.
Grill: Place filet mignon on grill (bacon side down) over medium-high heat for about 6 minutes per side, until bacon is crispy or to your desire doneness.
Pan Sear: Place filet mignon on pan (bacon side down) over medium-high heat for about 7 minutes per side, until bacon is crispy or to your desire doneness.
Let it rest for 2 -3 minutes before serving.
Beef petite tender garlic steak
Remove meat from fridge and let come to room temperature for 15 minutes before cooking.
Oven: Spread garlic purée on all sides of beef petite tender. Bake at 375F for 12 minutes (medium rare) or cook to your desired doneness.
Grill: Spread garlic purée on all sides of beef petite tender. Place it on grill over medium-high heat for about 6 minutes per side (medium rare) or cook to your desire doneness.
Pan Sear: Spread garlic purée on all sides of beef petite tender. Place it on pan over medium- high heat for about 8 minutes per side (medium rare) or cook to your desire doneness.
Let it rest for 2 -3 minutes before serving.
Rib-eye steak
Remove meat from fridge and let come to room temperature for 15 minutes before cooking.
Grill: Rub steak with coarse sea salt. Place steak on grill over medium-high heat, sear steak on one side for 2 minutes, flip and sear the other side for 2 minutes. Grill to your desired doneness.
Pan Sear: Rub steak with coarse sea salt. Heat a vegetable oil or unsalted butter on pan. Place steak on the pan over medium-high heat. Sear steak on one side for 2 minutes, flip and sear the other side for 2 minutes. Cook to your desired doneness.
Let it rest for 2 -3 minutes before serving.
Signature Pampa picanha – rump steak
Remove meat from fridge and let come to room temperature for about 15 minutes before cooking.
Grill: Rub steak with coarse sea salt. Place steak on grill over medium-high heat, sear steak on one side for 3 minutes, flip and sear the other side for 3 minutes. Grill to your desired doneness.
Pan Sear: Rub steak with coarse sea salt. Heat a vegetable oil or unsalted butter on pan. Place steak on the pan over medium-high heat. Sear steak on one side for 3 minutes, flip and sear the other side for 3 minutes. Cook to your desired doneness.
Let it rest for 2 -3 minutes before serving.
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