Swingle Meat Co

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RECIPES FROM SWINGLE MEAT CO.

Bar-B-Qued Tri-Tip

If you’re working with pre-marinated tri-tip, the process becomes much easier since the meat has already been flavored. Here’s how you can cook it:

Ingredients:

  • Pre-marinated tri-tip roast (about 2-3 lbs)

  • Olive oil (optional, for grilling)

  • Your favorite sides (e.g., roasted vegetables, mashed potatoes, salad)

Instructions:

1. Prepare the Grill:

  • Preheat your grill to medium-high heat (around 400°F to 450°F). If using a charcoal grill, set it up for two-zone cooking—one hot side for searing and one cooler side for indirect cooking.

2. Remove the Tri-Tip from the Marinade:

  • Take the pre-marinated tri-tip out of the refrigerator and let it sit at room temperature for about 15-20 minutes. This helps the meat cook more evenly.

3. Grill the Tri-Tip:

  • If you like, lightly coat the grill grates with olive oil to prevent sticking.

  • Place the tri-tip on the hot side of the grill and sear for 3-5 minutes per side until a nice brown crust forms.

  • After searing, move the tri-tip to the cooler side of the grill (indirect heat) and close the lid. Continue grilling for 20-30 minutes, flipping once, until the internal temperature reaches about 130°F for medium-rare, or adjust to your preferred doneness (140°F for medium, 150°F for well done).

4. Rest the Meat:

  • Once done, remove the tri-tip from the grill and let it rest for 10-15 minutes. This helps the juices redistribute throughout the meat.

5. Slice and Serve:

  • Slice the tri-tip against the grain (diagonally) into thin slices. Serve with your favorite sides and enjoy!

Since the tri-tip is already marinated, it should be flavorful on its own, but feel free to pair it with a nice dipping sauce or gravy if you prefer.

Pan-Seared Pork chops

Here’s a simple and flavorful recipe for juicy, pan-seared pork chops:

Ingredients:

  • 4 boneless or bone-in pork chops (about 1-inch thick)

  • 2 tablespoons olive oil or butter

  • 2 cloves garlic, minced

  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

  • 1 teaspoon dried rosemary (optional)

  • 1 teaspoon paprika

  • Salt and freshly ground black pepper to taste

  • 1 tablespoon Dijon mustard (optional)

  • 1 tablespoon apple cider vinegar or white wine (optional)

  • Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Pork Chops:

  • Pat the pork chops dry with paper towels to remove excess moisture. This helps them sear properly.

  • Season both sides of the pork chops generously with salt, pepper, paprika, thyme, and rosemary (if using).

2. Preheat the Pan:

  • Heat a large skillet (preferably cast iron) over medium-high heat. Add the olive oil or butter and allow it to melt and heat up.

3. Sear the Pork Chops:

  • Once the pan is hot, add the pork chops. Cook them for about 4-5 minutes on each side, or until they develop a golden-brown crust. If the chops are thicker, reduce the heat to medium and cook longer to avoid burning the outside before the inside is cooked through.

4. Add Garlic & Flavorings:

  • Once the pork chops are seared on both sides, add the minced garlic to the pan and sauté for about 30 seconds. Be careful not to burn the garlic.

  • If you want an extra layer of flavor, you can add a tablespoon of Dijon mustard and apple cider vinegar (or white wine) to deglaze the pan. Stir to combine and scrape up any flavorful bits stuck to the pan.

5. Finish Cooking:

  • Reduce the heat to medium-low and cook for another 5-7 minutes (depending on the thickness of the pork chops) until the internal temperature reaches 145°F (63°C) on a meat thermometer.

6. Rest the Pork Chops:

  • Remove the pork chops from the pan and let them rest for 5 minutes before serving. This helps the juices redistribute inside the meat, making the chops juicy and tender.

7. Serve:

  • Garnish with fresh chopped parsley and serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a side salad.

Enjoy your perfectly cooked pork chops!

Kona Butterfly Chicken

Kona marinated butterfly chicken (also known as “spatchcock” chicken) is a flavorful and easy-to-cook dish, perfect for grilling or roasting. The Kona marinade brings a savory, slightly sweet taste that complements the juicy chicken. Swingle Meats pre-marinated Kona Butterfly Chicken saves you time and is absolutely delicious!  Here’s a recipe for you:

Kona Marinated Butterfly Chicken Recipe

Ingredients:

  • 1 (or more) Swingle Meat Kona Marinated Butterfly Chicken

Instructions:

1. Preheat the Grill or Oven:

  • If grilling: Preheat your grill to medium-high heat (about 375°F to 400°F). Set up for two-zone cooking if using a charcoal grill (direct heat for searing and indirect heat for cooking through).

  • If roasting: Preheat your oven to 400°F (200°C).

5. Cook the Chicken:

On the Grill:

  • Remove the chicken from the marinade and let any excess marinade drip off.

  • Place the chicken on the grill, skin-side up, over indirect heat. Cover the grill and cook for about 40-45 minutes, checking the internal temperature of the chicken. You want the internal temperature to reach 165°F (74°C) in the thickest part of the chicken.

  • For a crispy skin, you can move the chicken over to direct heat for the last 5-10 minutes of cooking, skin-side down, to crisp it up.

In the Oven:

  • Place the chicken on a roasting rack or baking sheet, skin-side up.

  • Roast for about 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

  • For crispy skin, you can broil the chicken for the last 2-3 minutes, keeping a close eye on it to avoid burning.

6. Rest and Serve:

  • Once the chicken is done, remove it from the grill or oven and let it rest for 10 minutes to allow the juices to redistribute.

  • Garnish with fresh cilantro or sliced green onions for a fresh, colorful touch.

7. Serve:

  • Carve and serve the Kona marinated butterfly chicken with your favorite side dishes like rice, grilled vegetables, or a fresh salad.

Enjoy your delicious Kona marinated butterfly chicken!

Smoked Meats

Smoked meats are incredibly versatile and can be served in a variety of ways depending on the type of meat and the occasion. Here are some of the best ways to serve smoked meats:

1. On a Bun (BBQ Sandwiches):

  • Pulled Pork, Brisket, or Chicken: Serve your smoked meats on soft buns, ideally toasted. Add your favorite BBQ sauce (sweet, tangy, or spicy) and coleslaw for a classic combo. The slaw adds crunch and a tangy contrast to the rich, smoky meat.

  • Toppings: Pickles, onions, jalapeños, or cheese (like cheddar or coleslaw) can be added for extra flavor.

2. As a Platter with Sides:

  • Smoked Brisket, Ribs, or Chicken: Serve the smoked meat alongside classic BBQ sides like:

    • Baked beans

    • Cornbread

    • Grilled corn on the cob

    • Macaroni and cheese

    • Potato salad or coleslaw

    • Pickles or pickled vegetables for a sharp contrast

  • BBQ Sauce: Provide a variety of BBQ sauces (sweet, tangy, spicy) for people to drizzle or dip the meat in.

3. In Tacos or Wraps:

  • Smoked Chicken, Pork, or Brisket: Serve the meat in soft corn or flour tortillas. Top with fresh cilantro, onions, salsa, avocado, and a squeeze of lime. Add some crema or a drizzle of spicy sauce for extra flavor.

  • You can also use lettuce wraps for a low-carb option.

4. On a Charcuterie Board:

  • Sliced Smoked Meats: For a more elegant presentation, arrange thinly sliced smoked meats like pastrami, smoked turkey, or salami on a charcuterie board with:

    • Cheeses (sharp cheddar, gouda, or brie)

    • Crackers or bread slices

    • Pickled vegetables

    • Mustards and relishes

    • Fresh fruit like grapes or apple slices

  • This is perfect for parties or gatherings.

5. Smoked Meat Salad:

  • Smoked Chicken or Turkey: Add shredded smoked meat to a bed of greens, such as arugula, spinach, or mixed greens. Top with:

    • Grilled vegetables (corn, bell peppers, zucchini)

    • Avocado

    • Cheese (goat cheese or feta)

    • Croutons

    • Dressing (a light vinaigrette or creamy dressing)

  • Smoked meats add a rich, savory flavor to the salad.

6. Smoked Meat Skewers:

  • Smoked Chicken or Pork: Cut smoked meats into bite-sized pieces and skewer them with grilled vegetables like bell peppers, onions, and mushrooms. These skewers can be served with a side of rice or a simple dipping sauce like chimichurri or BBQ sauce.

7. Smoked Meat Pizza:

  • Brisket, Chicken, or Sausage: Add shredded smoked meats as a topping on your pizza. Pair it with toppings like:

    • Caramelized onions

    • Smoked gouda or mozzarella

    • BBQ sauce or white sauce as the base

    • Fresh cilantro or basil for garnish

8. In a Breakfast Burrito or Wrap:

  • Smoked Sausage, Bacon, or Chicken: Add smoked meats to a breakfast burrito with scrambled eggs, cheese, and sautéed veggies like peppers and onions. For a more Mexican twist, include salsa, avocado, and cilantro.

9. In Soup or Chili:

  • Smoked Sausage, Ham, or Pork: Chop up your smoked meat and add it to a hearty chili, bean soup, or gumbo for an added depth of flavor. The smoky meat enhances the richness of the soup.

10. With Grilled Vegetables:

  • Smoked Pork or Chicken: Pair smoked meats with grilled or roasted vegetables like asparagus, sweet potatoes, brussels sprouts, carrots, or corn. The combination of smoky meat with the charred vegetables makes for a delicious and balanced meal.

Important Tips for Serving Smoked Meats:

  • Rest the Meat: Let the smoked meat rest for 10-15 minutes before slicing or serving. This helps retain its juices and keeps it tender.

  • Serve with Dipping Sauces: While smoked meats are often flavorful on their own, serving them with a few different sauces like BBQ sauce, hot sauce, or vinegar-based sauce gives your guests variety.

  • Stay with the Theme: If you’re serving multiple types of smoked meats, match the sides and sauces to complement the flavors of each type of meat (e.g., sweet sauce for pork, tangy vinegar sauce for chicken).

Enjoy your smoked meats with these delicious and creative serving ideas!

Fish and Pasta

Here’s a simple and delicious recipe for Garlic Butter Fish to serve with Pasta. This flavorful fish pairs perfectly with a light, creamy pasta, making for an easy yet elegant meal.

Ingredients:

  • 2 white fish fillets (e.g., cod, tilapia, or halibut)

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 3 cloves garlic, minced

  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon lemon zest

  • 1 tablespoon fresh lemon juice

  • Salt and freshly ground black pepper to taste

  • 1/4 cup white wine (optional)

  • 2 tablespoons fresh parsley, chopped (for garnish)

  • 1 lb pasta (spaghetti, linguine, or fettuccine works well)

  • 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook the Pasta:

  • Cook your pasta according to the package instructions. Be sure to salt the water generously. Drain the pasta, reserving 1/2 cup of pasta cooking water. Set the pasta aside.

2. Prepare the Fish:

  • Season both sides of the fish fillets with salt, pepper, and lemon zest.

3. Cook the Fish:

  • Heat the olive oil in a large skillet over medium-high heat.

  • Add the fish fillets and cook for 3-4 minutes on each side, until golden brown and cooked through (internal temperature should reach 145°F). Remove the fish from the skillet and set aside on a plate.

4. Make the Garlic Butter Sauce:

  • In the same skillet, melt the butter over medium heat.

  • Add the minced garlic and cook for about 1 minute, until fragrant.

  • Add the white wine (if using) and let it simmer for 2 minutes until slightly reduced. You can also use a splash of the pasta cooking water if you prefer not to use wine.

  • Stir in the thyme, oregano, and lemon juice, and cook for another minute. Adjust seasoning with salt and pepper.

5. Combine the Pasta and Fish:

  • Add the cooked pasta into the skillet with the garlic butter sauce. Toss the pasta to coat, adding some of the reserved pasta water if the sauce needs to be loosened.

  • Gently break the fish into large pieces and add it to the pasta, tossing carefully to combine.

6. Serve:

  • Plate the pasta and fish, and garnish with chopped parsley and Parmesan cheese (if desired).

  • Serve immediately for a light, flavorful meal!

Optional Add-ins:

  • For a little extra creaminess, you can stir in a couple of tablespoons of heavy cream or a dollop of cream cheese into the garlic butter sauce.

  • You can also add a handful of spinach or arugula to the pasta for extra flavor and color.

Enjoy your Garlic Butter Fish with Pasta—a delightful combination of flaky fish, rich sauce, and perfectly cooked pasta!