Butcher On The Block : Everyday Recipes, Stories, and Inspirations from Your Local Butcher and Beyond by Matt Moore
Harvest / April 2023
Adult Nonfiction, Cooking, Cooking Methods, Barbecue & Grilling
Sometimes, the best way to get the best recipes is to just talk to your butcher. It’s an age-old adage that Matt Moore, author of Serial Griller and South’s Best Butts and grandson of a butcher, took to heart—he’s traveled around the country and beyond to do just that. In Butcher on the Block, he shares stories, coveted family recipes, and expert tips from the people behind the counter who sell your meats, poultry, fish, vegetables, and trimmings.
"Compelling stories. Drop-dead gorgeous photos. And recipes that not only make you hungry but make you think. Matt Moore’s book will make the heart of every serious griller beat faster and make you want to run, not walk, to fire up your grill." -Steven Raichlen, author of the Barbecue Bible cookbook series and host of Project Fire and Project Smoke on PBS, on Serial Griller
Bacon Bloody Mary
4 ounces tomato juice
2 ounces Bacon-infused Vodka (see below)
1 teaspoon lime juice
1 teaspoon prepared horseradish
1/4 teaspoon celery salt
1/4 teaspoon fresh-cracked black pepper
2 dashes Tabasco hot sauce
2 dashes Worcestershire sauce
Ice cubes, to fill glass 3/4 full
Cooked bacon, crumbled as garnish
Lime wedge, as garnish
Pickled okra, as garnish
Combine the tomato juice, vodka, lime juice, horseradish, celery salt, pepper, Tabasco, and Worcestershire in a shaker and shake a few times to combine. Strain the mixture into a glass filled with ice. Garnish with the bacon, lime wedge, and okra. Serve.
Combine the drippings from 8-10 strips of baked bacon and one 750-milliliter bottle of bourbon or vodka in a large pitcher. Stir the mixture, cover with plastic wrap, and let it sit at room temperature for 24 hours. Next, place the pitcher in the freezer for at least 4 hours, or up to overnight. The fat will congeal, separating it from the spirit. Using a spoon, remove the congealed fat. To finish, pour the spirit through a fine-mesh strainer line with cheesecloth to remove any particles. The infused spirit is best kept cold and stored in the freezer.
About the author
Matt Moore is an entrepreneur, cook, musician, host, pilot, and the quintessential Southern gentleman. He is the author of Serial Griller, South’s Best Butts, and A Southern Gentleman’s Kitchen. His food writing has garnered critical acclaim from publications including the Wall Street Journal, Chicago Tribune, and New York Times. His Southern charm has landed him on the TODAY show, Fox & Friends, VH1, and CBS.