Grilled Bone-in Chicken Breast and Leg Quarters Our bone-in chicken breast and leg quarters come with the skin on.  This is ideal for grilling as it holds in the moisture, that is easily lost in boneless products. Our preferred method of cooking bone-in chicken breast is simple. Take your favorite Italian dressing with a dash of Dijon mustard and marinade …
Recipe: Grilled Bone-in Chicken Breast and Leg Quarters Read More
Here is a recipe for a sauce that makes an excellent addition to our very popular Faroe Island Salmon. The Faroe Islands are a small, remote island group located in the middle of the North Atlantic (between Iceland and Scotland). Despite it’s small size, the Faroese aquaculture industry stands …
Recipe: Cucumber Mayonnaise and Dijon Sauce with Dill Read More
This is a grill master's delight. Â This 3" to 3 1/2" steak can feed 3 to 4 and still leave some on the bone to gnaw.
Locally exclusive to Moody’s Butcher Shop, our Caveman pork chop is full of flavor and easy to prepare. If you want to WOW your friends and family with something they’ve never seen before, you’ve gotta try it! Find both my recipe and video demo below.
Pan Seared Grouper (Quick and Easy) This is an easy and very basic recipe that fully showcases the flavor of the grouper (which is fabulous). We will post some other more savory recipes later.
Pan Seared Diver Scallops (Quick and Easy) This is an easy and very basic recipe that fully showcases the flavor of the scallops. We will post some other more savory recipes later.
Pick your favorite cut of steak and generously season the steak on both sides with salt and pepper. Then grill to your desired temperature. Before grilling your steak mix up your butter. The excess butter can be kept in the fridge for up to two weeks or easily frozen.
This has long been one of my favorites and it is easy to prepare and inexpensive to serve to the weekend family gathering. You’ll get lots of compliments.
Grilled Skirt Steak with Garlic and Herbs
