site over a period of 21 days by gradually drawing out moisture. Behind the service counter, Rodney skillfully slices custom meat cuts, and the shop even produces its own sausage. The family supports other local businesses, too, carrying Pittsboro-based Cackalacky sauces, blended butters from Bennett and beef from Mystic Meadows Farm in Siler City. Rodney says they are always on the lookout for local produce farmers who can supply fresh grilling vegetables like zucchini, summer squash, corn, sweet potatoes and more. The shop pre-slices and packages veggies and appetizers, like baconwrapped stuffed peppers, that are grill-ready.
fresh is best
hen it comes to grilling, fat is good, says Rodney O’Quinn. He owns
O’Quinn’s Butcher Shop with his son, Patrick O’Quinn.
Rodney, who is retired from the corporate world of meats, and Patrick, who has 17 years of grocery management experience, chose to open a business in Pittsboro for its smalltown charm. “We live in the Moncure area, and Pittsboro is a quaint little town,” Rodney says. “The locals here are very friendly, plus Pittsboro is growing.” The team at O’Quinn’s, located at 193 Lowes Dr., Suite 103 in Pittsboro, is happy to help with meat selection. “If you’re looking for great grilling meats, ribeye is gonna be your No. 1 pick,” Rodney says. “That’s the top seller all the way around. It 50
C H AT H A M M AG A Z I N E
has marbling in it, which is what creates fat and grease. It makes it more juicy.” Tenderloin is another top seller. “They have marbling, too,” Rodney says. On the grill, he likes his steak medium rare. “That’s just my preference,” he says. “Some people like them well done, but for me, I turn the grill wide open – as hot as I can get it – and I throw it on there for about five minutes on each side. That would be around 125 degrees roughly, if you were checking it with a thermometer.” Rodney keeps it simple when grilling pork chops. “I slather them with my favorite barbecue sauce, turn the grill down low and just kind of put it on there pretty heavy,” he says. “It makes the sauce tack up and kind of get thick.” The father-son duo will celebrate the shop’s first anniversary on July 14. Inside, customers can browse open coolers stocked with pre-packaged cuts of beef, chicken and pork. Closed freezers house an array of seafood, including crab legs, shrimp and fish, while another freezer has a selection of specialty meats like alligator and goat. A cutting-edge machine tenderizes beef cuts on-
SUMMER 2024
Chatham Marketplace manager Evan Diamond recommends fresh fruits and vegetables for any summer picnic or backyard grilling party. He says the store provides seasonally available and locally grown organic produce year-round from local farms. “We have partnerships with In Good Heart Farm, Stanley Hughes [of Pine Knot Farms in Hurdle Mills] and Granite Springs Farm, as well as a handful of small local vendors that provide specific items like figs and paw paw fruit,” Evan says. “We also source a lot of our local produce through Happy Dirt, which aggregates a number of farms in the area.” Evan says the store installed a new produce cooler in May. Additionally, the shop offers a wide selection of prepared foods, cheeses and local and organic meat options perfect for building a charcuterie picnic. Or, grab some ingredients to make a bright summer salad. Here’s one of Evan’s favorite recipes:
Greek-Style Watermelon Salad • 3 cups cubed watermelon • 2 large ripe tomatoes, chopped • 1 medium cucumber, peeled, seeded and chopped • 1 small red onion, sliced • ⅓ cup pitted Kalamata olives • ⅓ cup crumbled feta • Parsley and mint, chopped • Olive oil and red wine vinegar, to taste • Salt and pepper, to taste In a large bowl, combine watermelon, tomatoes, cucumber, onion, olives, feta and herbs. Drizzle with olive oil and red wine vinegar, and sprinkle with salt and pepper. Toss and serve.