Most of the times, when we talk about barbecuing or grilling, we have a tendency of not thinking about lamb. And we should. Whether you’re a lamb lover, hater, or somewhere in between, it’s worth trying your hand at lamb on the grill. Especially lamb chops. It’s one of the greatest ways to cook this incredible meat.
When considering the right chops for grilling, you have three different options.
Shoulder chops
Cut from the front of the animal. These have a fair amount of fat and connective tissue, which gives them a very robust flavour, but they don’t have a great deal of tenderness. That doesn’t mean they can’t be grilled; you just need to pay attention to not overcook them.
Rib chops
These are cut from the center, thus the name rib, and usually come with a long rib bone, with an eye of meat at the end. While not the chops with the most quantity of meat, their presentation and smooth flavour make them a wonderful cut.
Loin chops
These are cut farther back, between the ribs and the leg, and have almost the same smooth flavour as a rib chop. Usually looking like little T-bone steaks, they tend to have a bit more meat than rib chops, making them the best choice.
No matter which ones of the above three you choose, you want them thick-cut to make sure the final product is as delicious as it can be. Another important tip to keep in mind: lamb is best when it’s cooked to between rare and medium. Serve it with salad, a nice sauce, some rice… the choice is really yours. It will be delicious, no matter what you serve these chops with.
Let’s face it! As Canadians, we are always longing for the gorgeous Summer days. One of the main reasons is really how much we all love a good barbecue. There’s something to be said about grilled meat. Choosing the perfect meat for your meals from among the many, many cuts can sound intimidating, but it doesn’t have to feel like a mystery. This is why we are here and on this post we hope to give you a some ideas to best organize your barbecue meals.
If you are planning a party, burgers and sausages are perhaps the most popular meats to have for a barbecue. However, don’t just use them for parties. They are also perfect for an intimate family meal.
Burgers
You have two choices: get our signature Pavão Burgers (especially if you don’t have much time to prepare your meals) or order freshly ground meat, and you will never, ever go wrong with a burger. We advise 80 percent meat and 20 percent fat, which yields a juicy burger that won’t cause flare-ups on the grill when excess grease hits the coals. It cooks quickly and doesn’t need to be grilled at different temperatures.
Sausages
Pick up a variety of our signature sausages, grab some buns and toppings, and let people make their own hot dogs.
Dry-Aged Rib Eye
A rich, beefy, and fatty cut that is near-perfect to begin with, but dry-aging rib eyes add flavour to any meal. No need for marinades or rubs here: Salt, pepper, and a hot grill are all you need.
Back ribs
The most popular ribs on the grill these days. They are tender, with smallish bones and tend to have a good proportion of meat.
Kebabs
Last, but definitely not least, meat kebabs. You can get also get the Pavão style kebabs, ready to grill, or you can make your own. Top sirloin chunks, chicken chunks, sausage… the choice is yours.
Don’t forget to ask our staff for ideas and suggestions when you pass by our butcher shop. Have fun grilling!
Summer is officially here! When it comes to meals, shish kabobs are without a doubt a popular food choice for summer. Whether you make them, with beef, pork, chicken, lamb or sausage, these skewers are a true form of art in the culinary world. They can be a little time consuming to assemble, but it is so worth it. So, on this post we decided to share a few tips for making these delicious skewers at home.
Remember: if you happen on crave them on a busy weeknight, don’t panic. Pass by our establishment to get Pavão’s kabobs, ready to grill.
Choose your meat
Let’s begin with beef. The best cut of beef for kebabs is definitely filet mignon. Other excellent beef options include Porterhouse, and also try a rib-eye. They all grill nicely and don’t require a marinade to make them tender.
Pork – The best cuts of pork to use for kabobs are those that are naturally tender and those that can be made tender with the right marinade. So, you are looking at, mainly, loin and tenderloin, even though butt and belly are also very delicious for kabobs.
Next, comes chicken. Chicken is by far the easiest meat to work with when it comes to kebobs. Chicken breasts is a good choice because their thickness make them ideal for cubing, but be careful of the tendency towards dryness. Skinless, boneless chicken thighs, on the other hand, are delicious and remain so much more tender and moist than chicken breasts. Your choice.
Finally, lamb. You can go for the loin or rib chops which are more tender and easy to work with. The shank end of a boneless leg of lamb, however, is also a good choice and just as easy to trim and cut into cubes.
You have one m
Once you have chosen the meat, you need to cut it into cubes. Larger cubes are the best way to keep meats moist while grilling over direct, high heat.
And, let’s marinate the meat. The difference between a great kebob and an okay one often comes down to the marinade. Be creative, choose one you really enjoy and start creating your masterpieces.
When we say salami, we usually think sandwiches. And yes, it is one of the most delicious deli meats for sandwiches. But did you know you can be very creative when it comes to using salami in other dishes?
What can I make with salami other than sandwiches?
Let’s start with pizza! Yummy! Salami can be very delicious as a pizza topping, whether you choose to use it a replacement for pepperoni or as an additional meat. You can even replace the pizza dough by tortillas to have a quick and easy recipe, perfect for weeknights.
Next, let’s add salami to salads, especially potato salads. Imagine this: if you choose to remove the bread from the sandwich, you will end up with a mix of salami, cheese, lettuce, tomato, among other ingredients. So there you go! You have the perfect salad.
How about an omelette with some salami? Yes! Add it to your classic cheese and veggies combo, and let us know what you think. We bet you’re going to repeat it!
Last but definitely not least, the famous Portuguese “Pão com chouriço paio”. These are rolls of bread that can be baked with any type of chorizo, but are extra delicious when used with Portuguese salami, also known as paio (pass by our store and ask for Pavão’s salami).
Slow-cooked meat is no new thing, but there’s something about pulled pork that has piqued our appetites in a big way. Truth be told: when you need to feed a crowd, pulled pork recipes are always up for the task. A pork shoulder, slow-cooked and pulled into succulent little shreds, can become an endless list of different meals. You can mix in some barbecue sauce and make pulled pork sandwiches, scatter the pork over pizza, or toss it into a sauce for pasta. And that’s just to start!
What cut should you get?
Pork shoulder or pork butt is definitely the cut you should be using to make pulled pork. You can choose the bone-in or boneless for your recipes. It really doesn’t matter. The only thing to remember is that bone-in shoulders take a little longer to cook.
Slow cooking the pork
The secret to really good pulled pork is cooking it low and slow. Put the meat in a Dutch oven or other heavy pot, pour in just enough liquid so the meat is partially submerged, then cover it and let the pork cook slowly in a low oven for a few hours. The pork is done when it’s so tender that it literally flakes apart when you poke it with a fork and falls off the bone.
Seasoning
The taste comes from the seasoning it gets. Combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin, then season with black pepper. Rub all over pork. This should be done the night before.
Pulling the pork
If you follow all the steps the way you should, this last step should be a breeze. Here’s an important tip though: separate your cooked meat using two forks, pushing the meat from the centre outwards. Discard any fatty bits and be careful not to over-shred it.
Even though most people associate soup with the cold Winter days – and truthfully it is a great comfort food -, the reality is we should eat soup all year long. It is packed with healthy benefits and with the advantage of serving as lunch for a few days, if you make a whole bunch that you can put in the freezer for later. Who doesn’t recall our grandma telling us to eat our chicken soup as a way to feel better when we were sick?
The chicken in your soup offers a number of benefits. It’s high in protein that helps the immune system, and is also a good source of vitamins and minerals, such as B vitamins, which boost immunity and help with digestion. According to medical research, chicken soup reduces joint pain and inflammations, enhances anti-inflammatory capacity, improves skin, hair and nails, and bone growth and repair.
How hard is it to make?
Not hard at all. You literally throw everything in a huge pan with some water and let it slow-cook for a couple of hours. Cooking doesn’t get much easier than this. When you pass by our shop, tell us you are planning to make chicken soup and we will assist you in getting the best chicken for that dish.
