Gone are the days of walking into the butcher shop and having no idea what you’re seeing behind the glass—that is if husband-and-wife team Aaron and Monica Rocchino have anything to say about it. Five months ago the Rocchinos started a new kind of butcher shop in Berkley, California.
They call it The Local Butcher Shop, and their pricing system is based upon dividing the whole animal into thirds, with charts that show which cuts of meat fall into each category. Their ultimate goal is to have one price that is the same, no matter if you’re buying a rib eye or short ribs. The Rocchinos and their team know it’s going to be a challenge working with customers who are disappointed when they come in to find that all the tenderloins and other prime cuts are gone.
“It’s tough to have to tell a customer that we don’t have what they’re looking for, but it’s also a great opportunity to introduce them to cuts of meat they might not be familiar with, but would be a good substitute for the dish they’re planning to prepare, or introducing them to a new recipe entirely.”
Committed to sourcing sustainably-raised, pastured meat and eggs from farms located within a 150-mile radius of the city, Aaron and Monica are helping reinvent the classic meat counter.
The annual Stumptown BBQ Smoke Off takes place on August 17, 18 & 19 in Whitefish, Montana. This great family event features some of the best BBQ pitmasters, both professional and amateur, in the Flathead Valley, the Pacific Northwest, and beyond, and they’ll compete for $8,000 worth of cash and prizes. The event is hosted by local grilling hotspot Piggyback BBQ & Grill.
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This short video celebrates grilled onions, one of our favorite outdoor-cooking ingredients. These happen to be the leek-like onions called calçots of the Catalan region of Spain, where they are grilled and consumed on a massive scale at the end of winter and in early spring. Calçots are often barbecued and dipped in salvitxada or romesco sauce, and accompanied by red wine or cava. Pieces of meat and bread slices are roasted in the charcoal after cooking the calçots.
The magazine takes a tour around the South and names what it believes are 
