{"id":129009,"date":"2021-06-16T13:43:45","date_gmt":"2021-06-16T13:43:45","guid":{"rendered":"https:\/\/precoinnews.com\/?p=129009"},"modified":"2021-06-16T13:43:45","modified_gmt":"2021-06-16T13:43:45","slug":"heres-what-to-buy-and-grill-this-fathers-day-from-a-denver-butcher","status":"publish","type":"post","link":"https:\/\/precoinnews.com\/world-news\/heres-what-to-buy-and-grill-this-fathers-day-from-a-denver-butcher\/","title":{"rendered":"Here's what to buy and grill this Father's Day from a Denver butcher"},"content":{"rendered":"

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A year after closing his flagship restaurant, Old Major, Denver chef Justin Brunson is all in with another local food business, River Bear American Meats.<\/p>\n

The chef-turned-butcher has a new line of charcuterie — from salami to bresaola and guanciale — for the more adventurous dads out there, as well as new all-beef hot dogs for those classic dads with good taste. We asked Brunson for some Father’s Day gift ideas from his lineup of local meats as well as a recipe to impress Dad with on Sunday. Here’s what he recommends:<\/p>\n

1. River Bear Hot Dogs, uncured, all natural, 100% beef. Unlike most hot dogs out there, these only have five ingredients, Brunson explained: lean Angus beef, Wagyu beef fat from Pierce, spices, Colorado peach wood smoke and natural lamb casing. ($8.99 for six)<\/p>\n

2. River Bear Calabrian Chile Vermouth Salami, antibiotic-free Berkshire pork mixed with Calabrian chiles and sweet Vermouth — “cured and dried to perfection in Denver.” ($13.99)<\/p>\n

3. River Bear steaks, locally-grown at Pasture Perfect Premium Beef in Pierce. Antibiotic-free, humanely raised, black and red Angus beef. ($21.99-$46.99 per pound)<\/p>\n

(All are available at the River Bear Butcher Shop inside Leevers Locavore, at Marczyk stores, Tony’s Markets and\u00a0other specialty shops.)<\/p>\n

MORE:<\/strong> Trailblazing Denver restaurant Old Major closes amid coronavirus<\/em><\/p>\n

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Recipe: Green Chili Dry Rubbed Chicken Wings<\/h3>\n

Green Chili Dry Rub<\/strong>
\n(From Justin Brunson of River Bear American Meats. Chef tip: This is also good on pork chops, French fries and popcorn.)<\/p>\n

Ingredients<\/strong><\/p>\n

2 tablespoons kosher salt
\n2 tablespoons white sugar
\n2 tablespoons Bragg nutritional yeast
\n2 tablespoons Flatiron Pepper Co. Hatch Valley Green seasoning blend or similar blend
\n\u00bd teaspoon ground black pepper
\n\u00bd teaspoon onion powder
\n2 dozen chicken wings<\/p>\n

Directions<\/b><\/p>\n

Mix all ingredients together in a mixing bowl. Store in airtight container.<\/p>\n

To grill wings<\/strong><\/p>\n

Heat and place wings directly on a charcoal grill until crispy on the outside with an internal temp of 165 (approximately 10 minutes, depending on heat).<\/p>\n

(Chef tip: The grill is typically hot enough when the charcoal turns gray. If it’s flaring, it’s too hot. Cook wings to 185\u00b0 to make the wings extra crunchy.)<\/p>\n

Once wings are cooked, season with as much of the leftover dry rub as desired. Garnish with chopped cilantro and green onion.<\/p>\n

Subscribe to our food newsletter, Stuffed, to get Denver food and drink news sent straight to your inbox.\u00a0<\/i><\/b><\/p>\n

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