Happy father’s day from Lindy and Grundy to all of those awesome dads out there! In preparation for this very special day, we have been keeping our cases full. Every day favorites like beef n’ bacon grind, hot Italian sausage, and brick chickens galore - and fresh (non dry aged) bone-in steaks - our newest delight!

Now we know that dads can be fantastic grill masters, but we want to be sure that your steaks and sausages come out just the way you like ‘em! Here are some quick and easy grilling tips by Grundy.

How to grill a perfect steak:

1. Get the grill as hot as you can- for gas grills heat on high, for charcoal grills, light it and let it completely amber up before searing that juicy steak.

*tip* uncover your steak and allow it to come to room temperature before cooking!

2. season your steak (Grundy likes to use kosher salt, just moments before searing on super high heat!)

*tip* lightly pat your steak dry of excess moisture before salting.

*tip* you can ‘long salt’ your steak if it’s a super thick one by salting over-night. This allows the steak to release some of it’s moisture content, but allows it to absorb it along with the seasoning.

*don’t* salt your steak UNLESS it’s a log salting process or just seconds before searing. It is likely that too much moisture will be on the surface of the steak to achieve a good sear.

3. Sear steak on the grill. Aim for the center of the grill where it is the hottest.

*tip* some grills have hot spots. Be sure to find the hottest placement on the grill!

Bone-in steaks 1.5” and thicker: sear for 1-2 minutes on each side, only flipping once. Remember, if the steak sticks to the grill, it will naturally release itself when ready to be flipped. Once a crust forms on the exterior of the steak, move it to the side of the grill where it is cooler (indirect heat) and lower the grill to medium low. Close the top of the grill and let it coast for 6 minutes if the steak is 1.5 inches thick. With increasing thickness, add cooking time. Ie: for every .5” add 2-3 minutes. That means a 2.5” steak should take about 13 minutes once the grill top is closed.

Thinner boneless steaks: sear for 3 minutes a side, only flipping once. The main point of the sear is to get a good crispy crust on the exterior of the meat. If you notice that the steak is cooking faster than expected, immediately move it to the side of the grill where it is the coolest. Lower the grill to medium low heat and let it go for only a minute or two.

4. Remove the steak from the grill and allow it to rest on a plate. This is a perfect time to pepper your steak.

*tip* allowing your steak to rest is an integral step in achieving a juicy steak. It allows the juices to settle from the surface of the steak, and evenly redistribute into every bite.

5. Slice and serve with your favorite condiments! Grundy prefers to use a very aged and sweet syrupy balsamic vinegar! Perfect pairing with the big beef flavor!

How to grill a perfect sausage:

1. Bring a pot of water to a rolling boil, then add your sausages. Boil them until they are cooked- about 8-10 minutes.

*tip* sausages should be cooked before grilling, as the flame is too hot and will cause your casings to split and your sausages to go up in flames!

*tip* you can substitute water for light beer or a white wine for added flavor.

2. Heat your grill, and toss the sausages on, but to the side where it is not as hot. The trick is to go low heat with the sausages because they are so delicate! Lightly crisp them on the grill top- about 3 minutes, then pull them onto a plate to let them rest.

3. After they have rested for 5 minutes or so, slice and serve to your guests.

Give these easy directions a try and come to tell us how it turned out! These are great, sure-fire ways of making your BBQ a smashing success!

What are YOU doing for father’s day?

Wishing everyone a juicy one,
Erika, Amelia, and the entire Lindy and Grundy team

Thnksgvng 2010

The L&G team was invited to butcher a hog at Artisanal LA, hosted by Sauce LA on the weekend of 10.23 and 10.24.  The pig was a 70 pounder berkshire duroc cross from Gleason Ranch in Bodega Bay…  The event was a HUGE success, and L&G were absolutely delighted all weekend long!  Yey!  L&G hearts LA!  xoxo

More photos from PRIMAL Napa - taken by Tanja Nixx

PRIMAL Napa!  up close and personal with some of the best butchers in the US!

BBQ shop - best bar-b-Q in Memphis!  Wasn’t sure of what to think about the BBQed pasta though… which seems to be a local favorite.

Lindy and Grundy go to Graceland!!!!

Photography by Jennifer May, 7.21.2010.

Amelia and I for PRIMAL CUTS, photo by Marissa Guggiana

Them piggies sure got some sexy legs!

Any thoughts of what to do with these gorgeous celery seeds?

Lamb chops dry packed with juniper berries, salt n’ peppa!

Szechuan peppercorns- maybe for a chicken/tofu/sechuan black bean garlic sausage?

Challenge of the week: where to use these babies- ancho chili