“For grilling, I like the côte de boeuf, also known as a bone-in rib eye. It’s like a two-pound Flintstone steak. A little salt, pepper, and extra virgin olive oil, high heat and all-natural mesquite charcoal—that’s all you need.”  – Miles James, owner, Dot’s Delicatessen 4262 Fremont Ave N, Fremont, 206-687-7446; dotsdelicatessen.com

 

“We sell a lot of sausage during the summertime; I like to cook a variety of kinds from Italian to chorizo. I sear them in a cast-iron pot and add a sofrito with peppers and onions. It works on the grill or I use the fire pit in my backyard.” – Russ Flint, owner, Rain Shadow Meats 404 Occidental Ave S, Pioneer Square, 206-467-4854; rainshadowmeats.com

 

“Smoked pork jowls: I brine them for two days in honey and juniper and smoke them on maple. You can slice it and eat it after that, but I like to put it on the grill to crisp it up.” – William Von Schneidau, owner, BB Ranch 94A Pike St, Pike Place Market, 425-299-8486; bb-ranch.com

 

“We butcher a pig every Friday, and the pork -porterhouse chops with the loin on them are just perfect; we do sell out. I salt them before the grill, then pepper after. It really doesn’t need anything else.” – Kim Leveille, head chef, The Swinery 3207 California Ave SW, West Seattle, 206-932-4211; swinerymeats.com


“A popular cut that flies off the shelf is a dry-aged bone-in rib steak with a lot of marbling. I’ll use a little dry rub that we get from Market Spice to season it up.” – Don Kuzaro, owner, Don and Joe’s Meats 85 Pike St, Pike Place Market, 206-682-7670; donandjoesmeats.com


“I use pastured, grass-fed beef. My favorite cuts for the value are hanger and flat-iron steak. We marinate them in a carne asada seasoning with ancho chilies and grill them over mesquite charcoal.” – Barry Mang, operations manager, Bill the Butcher 3800 34th Ave W, Magnolia, 206-829-9741; billthebutcher.com


Our Asian-cut short ribs or Vietnamese pork are incredible on the grill. My wife marinates them in tamarind and lemongrass. I like to use hickory or mesquite charcoal for a great flavor.”  – James Ackley, owner, Bob’s Quality Meats 4861 Rainier Ave S, Columbia City, 206-725-1221; bobsqualitymeats.com


“For a milder flavor steak, I go with a New York cut with salt, pepper, and a touch of garlic. The most important step to cook a steak properly is to bring the meat to room temp before you hit the grill. I like to use mesquite charcoal because it burns a little hotter.” – Rick Friar, owner, A&J Meats 2401 Queen Anne Ave N, Queen Anne, 206-284-3885


“Now that we have kids, we grill our hot dogs a lot. They’re all beef, beautiful dogs. With a glass of lemonade and all the fixings, that’s summer.” – Charlie Hertz, cofounder, Zoe’s Meats 206-763-9637; zoesmeats.com


Published: July 2013

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