Prairie Street — Culinary Kitchen Magazine, June 2023

film. Check out our extensive recipe library now on YouTube!

@PrairieStreetCo

PICTURED –Founder and CEO, Elliot Moscowitz, with Chef David on set prepping to

It’s officially time to fire up that grill! Whether gas, charcoal, or wood, our second issue is dedicated to the art of cooking with the flame.

The digital pages that follow are packed with method information and recipe inspiration. In “Cooking with Direct & Indirect Heat” we review how to maximize your grill’s real estate. Check out our easy to follow guide on internal temperatures and cook your cuts to perfection. Then, our chefs share some of their favorite bigflavored recipes for everything from burgers and steaks to boneless and bone-in ribs.

Get ready to reign over the BBQ.

Elliot Moscowitz

FOUNDER + CEO | PRAIRIESTREET.CO

SIMPLY PUT –Make the most of your grill by optimizing space for both direct and indirect heat.

COOKING WITH DIRECT & INDIRECT HEAT

Maximizing your Grill

By: Chef Kendra

A very basic definition of the term cooking is described as the preparation of food by combining, mixing, and heating ingredients. The way in which and to what level we combine, mix, and heat ingredients is where art and science enter the picture. Now that the weather is luring most of us out to our grills, we thought it would be the perfect time to review direct and indirect heat.

Simply put: direct heat means you cook directly over (or even in) the heat source and indirect heat means you cook your ingredients adjacent to the heat source. Your heat source can be anything from a flame from natural gas or propane, an electric burner, coals, or wood. No matter what kind of heat source you are cooking with, it is the cut of meat that determines whether you will use direct or indirect — and for how long.

Credit: Chef Kendra Lee Thatcher |

PICTURED –

Use your meat thermometer and this internal temperature guide to cook your cuts to perfection!

DIRECT HEAT: HIGHER, FASTER

There’s no denying that directly over the flame is the hottest place on your grill. You’ll utilize this area for ingredients that are thinner and leaner. For example, cuts like our Beef Hanger Steak and Lamb Single Cut Rib Chops are ideal for direct heat. Being kissed by the flame, these meats will achieve a great sear and still cook to that delicious medium rare before you know it.

INDIRECT HEAT: LOWER, SLOWER

Away from the direct heat is where the residual, ambient heat lingers. This indirect heat is perfect for cooking larger and hardier cuts that need more time to cook thoroughly. Succulent ribs and meaty roasts which require a longer cook time become juicy and tender over indirect heats lower temperature. For best results, keep the lid of your grill closed.

USING BOTH

Let’s say you’re cooking up one of our thick, juicy USDA Prime Beef Tomahawks. You want two things: a classic sear on the outside and a perfectly pink interior. In order to achieve those iconic steakhouse grill marks, you need to sear over the flame—direct heat. However, keeping your Tomahawk directly over the heat for too long will improperly cook your meat. So, once you’ve got those grill marks, move the Tomahawk away from

the flame so it can cook through slowly so not to overcook—indirect heat.

INTERNAL TEMPERATURE GUIDE

Now that we’ve covered the basics of what to put where on the grill, we’d be remiss to leave out internal temperatures. Above is a guide for doneness and internal temperatures. Because all proteins experience carryover cooking, you need to remove your meat before it reaches the final desired temperature. For example, since we prefer to eat our steaks medium rare, we remove them from the grill when the internal temperature reads 120°F. This way, after it rests for about 10 to 15 minutes, its internal temperature will have risen to 125°F.

IN A NUTSHELL

Utilizing direct and indirect heat for your grill management allows for multiple items with different cooking times to be made at the same time. Be sure to keep areas on your grill where there are cooler spots. Items will have to be moved off direct heat, so they do not overcook. Cooking over indirect heat allows the food to cook evenly.

happy grilling !

PRAIRIE STREET

1 Prairie Street Beef Tomahawk

Ribeye Steak USDA Prime

1 Prairie Street Beef Hanger Steak

INGREDIENTS

1 tomato

1 red beet

1 golden beet

1 acorn squash

1 red pepper

1 bunch scallions

1 watermelon, thickly cut into

2-inch slices

1 box micro greens

1 lime

1/4 cup sumac

Extra virgin olive oil

Freshly ground black pepper

Kosher salt

FOR THE PREP —

Get your fire started! We recommend using fruit wood when cooking over a live fire. Whichever wood you prefer, ignite the fire and get your grate very hot.

Next, season your USDA Prime Beef Tomahawk with kosher salt and ground black pepper. Season your Hanger Steak with ground black pepper only.

To prepare your Chimichurri: In a small blender, pulse together parsley, mint, and garlic to a fine chop. Next, add the juice of one lemon. Turn on your blender and slowly drizzle your extra virgin olive oil in to mix while blender is running. You want a bright green sauce with a little texture. Add a pinch of kosher salt at the end.

FOR THE COOK —

Starting with your Beef Tomahawk (as it is the thicker cut protein), place it directly over the hottest part of the grill to get a crusty sear. Be careful not to burn the bone! Move the bone to indirect heat or cover it with tin foil.

Once your Beef Tomahawk reaches an internal temperature of 90°F, flip it and move it to the indirect heat part of the grill. Place your Hanger Steak over the direct heat. Since this is thinner than the Tomahawk, it will not take as long. After 3 to 4 minutes check the internal temperature of the Hanger Steak. Once the Hanger Steak reads about 90°F, flip it to finish cooking.

We prefer to enjoy our steaks at the perfect 125 to 130°F, or medium rare. To achieve this, remove your steaks from the grill when their internal temperatures read about 120°F. Allow them to rest for about 10 minutes so their internal temperatures rise to 125°F and their juices have a chance to set.

While your steaks are resting, make your sides. Place your beets and whole acorn squash directly into the embers. Allow these to cook for about 30 minutes directly in the embers. Next add the rest of your vegetables to the indirect heat side of the grill. Allow these to cook until soft, about 15 minutes. Finally, dust the watermelon slices with sumac and grill on each side for about two minutes.

When the beets are cool to the touch, peel them and cut into cubes. Present them on a serving platter with the watermelon slices.

CHIMICHURRI

½ bunch parsley

½ bunch mint

3 garlic cloves, peeled

1 lemon, juice only

1 cup extra virgin olive oil

Kosher salt

For the rest of the grilled vegetables, slice and arrange them on a large serving platter. Finish the grilled vegetables with a drizzle of olive oil, fresh microgreens, and a light seasoning of kosher salt and ground black pepper.

FOR THE PLATE —

Finally, slice your Tomahawk and Hanger Steaks against the grain in one to two inch slices. Present your grilled meats on platters along with your Green Chimichurri and grilled side dishes to family and friends, and enjoy!

Bete’avon ! Bon Appétit !

BEEF TOMAHAWK RIBEYE STEAK USDA PRIME

While it makes for an eye-popping presentation, our USDA Prime Tomahawk Ribeye Steak is not just a pretty face. Its thick cut, extended 5-inch bone, and prominent marbling make this slab of beef particularly sweet, soft, and oh-so succulent. Best cooked on the grill or roasted with reverse sear.

SKU: BPRIME1230

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BEEF HANGER STEAK

Our Hanger Steak is a dense, coarse, and well marbled cut of beef. The long fibers of the Hanger Steak make it ideal for soaking up your favorite marinades before grilling or searing in a skillet and then devouring.

SKU: BCHOICE2150

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FROM PRAIRIE STREET

1 Prairie Street Beef Boneless Short Ribs

INGREDIENTS

2 cups soy sauce

1 tablespoon sesame oil, divided

1 cup sugar

1 tablespoon rice vinegar

1 scallion, ½ inch cut on the bias

1 radish, thinly sliced

1 watermelon radish, thinly sliced

1 clove garlic, minced

1 inch ginger, grated

¼ lb baby bok choy

¼ cup chili paste

1 teaspoon sesame seeds

½ cup avocado or grapeseed oil

Freshly ground black pepper

Kosher salt

FOR THE PREP —

First, get your Boneless Short Ribs in their Korean style marinade. In a large mixing bowl, prepare your marinade by thoroughly mixing together the soy sauce, 1 teaspoon sesame oil, minced garlic, sugar, grated ginger, and 1/4 teaspoon of chili paste. Place your Boneless Short Ribs in the marinade and ensure they are fully covered. Cover the bowl with plastic wrap and place in the refrigerator for at least 20 minutes or as long as overnight.

FOR THE COOK —

When you’re ready to cook, heat up your grill. This is a fairly short cooking process since the boneless ribs cook like a steak.

Once your grill is hot, cook each side over direct heat for about 4 to 5 minutes on each side. Cook your Korean Boneless Short Ribs to an internal temperature of 120°F and then remove them to rest for about 10 minutes so they can reach a perfect medium rare of 125°F.

Next, drizzle your bok choy with a little avocado or grapeseed oil and add them to the grill. We recommend cooking your bok choy over indirect heat until the vegetables are soft and turn a brighter green.

Meanwhile, make your quick kimchi in a bowl by mixing both thinly sliced radishes, scallion, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, dash of chili paste, pinch of kosher salt, and a drizzle of sesame oil. Cover the bowl with plastic wrap and allow the contents to pickle for at least 10 to 15 minutes before serving.

FOR

THE PLATE —

When ready to serve, thinly slice your Korean Boneless Short Ribs against the grain into one-inch slices. On a large serving platter arrange your sliced Short Ribs, grilled bok choy, and kimchi. Finally garnish with sesame seeds and sliced scallions. Enjoy!

Bete’avon ! Bon Appétit !

BEEF BONELESS SHORT RIBS

Our Beef Boneless Short Ribs are full of flavor and super easy to prepare. Cut from the shoulder, or chuck , this highly marbled meat comes to you hand-trimmed by our butchers. Great for the BBQ or cooked low and slow, Prairie Street's Beef Boneless Short Ribs are tender and delicious.

SKU: BCHOICE2460

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PICTURED –Beef Boneless Short Ribs prepared by Chef EricaNow on YouTube!

FROM PRAIRIE STREET

1 Prairie Street Beef Baby Back Ribs

INGREDIENTS

2 tablespoons rosemary, finely chopped

1 leek, cleaned and cut in half lengthwise

2 ribs celery, chopped

2 carrots, chopped

1 whole garlic bulb, cut in half horizontally

1 shallot, chopped

3 persimmons, chopped

Fresh herbs in a bouquet: thyme, rosemary, oregano

1 tablespoon tomato paste

2 cups dry red kosher wine, we suggest Cabernet Sauvignon

2 quarts unsalted beef or chicken stock

2 teaspoons extra virgin olive oil, divided

Freshly ground black pepper

Kosher salt

FOR THE PREP —

Preheat your oven to 325°F.

Lightly season both sides of your Dino Ribs with kosher salt and ground black pepper.

FOR THE COOK —

Preheat a large, heavy bottom cast iron Dutch Oven on a high flame. Once hot, add a drizzle of extra virgin olive oil and then sear all the meaty sides of your Dino Ribs. When the ribs are fully seared, set aside and reduce the heat on the Dutch Oven to a medium flame.

To the Dutch Oven add your aromatics: leeks, celery, carrots, garlic, shallot, and persimmons. Mix using a wooden spoon, gently scraping up the fond from the bottom of the pot. Add your bouquet of fresh herbs. Increase the flame slightly to a medium-high heat so the aromatics can cook and begin to release their juices. Add in your tomato paste and stir with your wooden spoon to fully incorporate. Once the vegetables are fragrant and turning opaque, add your kosher red wine and deglaze the bottom of the pot. As the wine begins to reduce, add half of your beef or chicken stock. Place your seared Dino Ribs back into the Dutch Oven with the braise and then top off with the rest of your stock.

Cover your Dutch Oven with a tight-fitting lid and place in your 325°F oven for about 4 hours.

FOR THE PLATE —

After about 4 hours, take out your Persimmon Braised Dino Ribs from the oven and get ready to serve! Plate them on a large serving platter and serve with roasted Brussel sprouts and herbed potatoes.

Bete’avon !

Bon Appétit !

BEEF BABY BACK RIBS

Our Baby Back Ribs are meaty, fatty and will slide right off the bone. Prairie Street’s Baby Back Ribs are short bones taken from the loin and are surrounded by succulent meat. Ready for your smoker or grill, just add your favorite dry rub or sticky sauce — and dominate your next BBQ!

SKU: BCHOICE2140

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PICTURED –Dino Ribs cut from the Baby Back prepared by Chef Yossel - Now on YouTube!

PRAIRIE STREET

1 lb Prairie Street Beef Brisket

Ground Blend

1 lb Prairie Street Veal

Ground Blend

1 lb Prairie Street Lamb

Ground Blend

INGREDIENTS

1 large tomato, sliced

1 red onion, sliced

1 head romaine lettuce, divided

6 buns, brioche or preferred roll

Extra virgin olive oil

Freshly ground black pepper

Kosher salt

FOR THE PREP —

First prepare your burgers and kefte using four separate mixing bowls for each of the veal, beef, lamb, and kofte. Kofte is a popular grilled ground meat dish—traditionally beef, lamb, or a combination of the two—with Middle Eastern roots. To prevent cross contamination, wash your hands in between preparing each raw product.

To your Ground Veal, add kosher salt and ground black pepper. Using your hands, gently mix the seasoned veal and form two large or three medium size patties. Place your thumb in the center of each patty to make an indentation which prevents the burger from puffing up in the middle while cooking.

Repeat the above instructions with ¾ of your Ground Brisket Blend, reserving the other ¼ for the Kofte.

Repeat the above instructions with ¾ of your Ground Lamb, reserving the other ¼ for the Kofte. To your Ground Lamb, add a teaspoon of extra virgin olive oil. Lamb is lean and the oil will keep it moist.

For the Kofte combine your remaining seasoned Ground Lamb and Ground Brisket Blend into a bowl and gently mix. Press the blend around a metal skewer, trying to be even on all sides.

Place your burgers and kofte in the refrigerator for 30 minutes so the meat has a chance to firm up. For all of the sauces, set up separate small bowls and mix each sauce individually. Place in the refrigerator until ready to serve.

PICTURED –Kofte, Ground Brisket, Ground Veal, and Ground Lamb patties all ready for the grill.

PICTURED –Brisket, veal, lamb, and kofte—oh my! Why choose just one? Check out our extensive recipe library now on YouTube

@PrairieStreetCo

HARISSA KETCHUP

1 cup ketchup

1 teaspoon harissa or hot sauce

1 teaspoon tahini

1 teaspoon fresh mint leaves, finely chopped

TZATZIKI MAYO

1 cup mayonnaise

½ cup cucumber, deseeded and diced

1 tablespoon fresh dill, finely chopped

1 teaspoon lemon juice

½ clove garlic, minced

LEMON TARRAGON AIOLI

1 cup mayonnaise

5 capers, finely chopped

1 lemon, zested and juice of half

1 teaspoon fresh tarragon, finely chopped

BRISKET BURGER SAUCE

½ cup mayonnaise

½ cup ketchup

1 tablespoon sweet relish

FOR THE COOK —

For the first set of burgers and kofte we will use the DIRECT HEAT method. Place one of each directly over the lit burners: a veal burger, brisket burger, lamb burger, and kofte. After about 4 minutes, or when the burger appears more than halfway cooked, flip them ensuring they are browned and seared. Use your meat thermometer to check that the internal temperatures all read 160°F. Once 160°F internal temperature is reached, remove your burgers and kofte from the grill.

For the next set of burgers and kofte we will use the INDIRECT HEAT method. Place the remaining burgers and kofte on the middle grate where no burner is lit and then close the lid. After about 4 to 5 minutes, check on your burgers and kofte. Once they are more than halfway cooked, flip them and close the lid. Once your burgers and kofte are more than halfway cooked, flip them and close the lid. Once the internal temperature of your burgers read 150-155°F remove them from the grill. Over the flame, heat a cast iron skillet. Once it is very hot, add a small drizzle of olive oil and sear each side of each burger. Set the burgers to the side until ready to serve.

FOR THE PLATE —

Place your burgers on toasted buns and dress up with lettuce, tomato, and onion. Set out your sauces and let your guests choose their flavor! Grab a napkin and enjoy! Bete’avon

PICTURED –Founder and CEO, Elliot Moscowitz, with Chef David on set prepping to film. Check out our extensive recipe library now on YouTube!

@PrairieStreetCo

LAMB PREMIUM GROUND BLEND

Our Premium Ground Lamb Blend is a proprietary blend combining the highly desired lamb shoulder with sweetly rendered tallow. Always fresh and never gamey, our Premium Ground Lamb is sweet, lean, juicy, and tender.

SKU: LCHOICE3100

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VEAL PREMIUM GROUND BLEND

Prairie Street Co’s Premium Ground Veal Blend is a perfect mixture of veal shoulder and fat. Reflecting the sweet, fragrant pastures our animals are raised in, this Premium Ground Veal Blend is light, juicy, and bursting with flavor.

SKU: VCHOICE4100

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PICTURED –Our premium ground blends are as versatile as they are delicious. Learn more on YouTube!

BEEF PREMIUM BRISKET GROUND BLEND

Prairie Street Co’s proprietary Premium Brisket Ground Blend delivers a perfectly proportioned fat to meat ratio that bursts with flavor. This unique blend of ground brisket has a fairly coarse grind that lends itself to a rich, meaty bite at the same time as being juicy and tender.

SKU: BCHOICE2300

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