Our Recipes & Cooking Tips Blog

Tips for grilling your nice thick-cut steaks from Baumann's.

  1. It's best to use combo grilling, when using charcoal. Setup a 3 zone fire by dumping your chimney of hot coals into the grill, then spread the coals into a double layer farthest away and a single layer towards the middle, leaving it coal-free closest to you.

  2. When your grill is nice and hot use a grill brush to clean it real good and then lubricate it with oil.

  3. Season your steaks generously with any of Baumann's famous steak seasonings. 

  4. Sear your steaks by placing them directly on the hottest part of the fire until deep brown, not black, in color.  Then, move to the medium heat until it starts to bead up with blood.  Repeat for the other side. Once browned on both sides, move to a moderate part of the fire to finish cooking.

  5. Use a meat thermometer to check for doneness.  Generally, anything below 125 is rare, 125-135 is medium-rare, 135-145 is medium, and 150 and above is well-done.

  6. If you transfer your steak to a wire rack it will keep the bottom crust of your steak from becoming soggy.

  7. It's best to allow your steak to rest 3 or 4 minutes before serving to allow the juices to settle.

Smokey Beef & Bacon Chili

This chili is great right after you make it, but even better the next day! Serve with warm cornbread.

INGREDIENTS

  • 2 slices thick-cut bacon, finely chopped
  • 1 large onion, finely chopped
  • 1 large garlic clove, minced
  • 1 1/2 pounds lean ground beef
  • 1 tablespoon plus 1 1/2 tsp. chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons sweet smoked Spanish paprika (pimentón dulce)
  • 1/2 teaspoon to 1 1/2 tsp. cayenne pepper
  • About 1 tsp. salt
  • 1 can (14.5 oz.) crushed fire-roasted tomatoes or regular crushed tomatoes
  • 1 can (8 oz.) tomato sauce
  • 1 cup flavorful, medium-bodied beer, such as Anchor Steam
  • 1 teaspoon Worcestershire
  • 1 can (14.5 oz.) pinto beans, drained
  • Sour cream, sliced green onions, and/or coarsely shredded cheddar cheese for topping

INSTRUCTIONS

Step 1: In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.

Step 2: Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 7 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.

Step 3: Add beans and cook 10 minutes, uncovered. Season to taste with salt. Serve warm, with toppings on the side. Recipe courtesy of My Recipes.

 

Raving Reviews

  • "This is a great butcher shop with really helpful, dedicated folks running it. We're lucky to have this place."

    Kim Sauer

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22

Featured In

  • A Cut Above The Rest

    A Cut Above The Rest

    Baumann's Fine Meats, as featured on the cover of the July edition of Sauce Magazine. Read More
  • Favorite Butcher Shop

    Favorite Butcher Shop

    Baumann's Fine Meats, voted FAVORITE BUTCHER SHOP by Sauce Magazine Readers' Choice.
  • Best Meat Counter

    Best Meat Counter

    Baumann's Fine Meats, voted Best Meat Counter by River Front Times. Read More
  • 1

Connect With Us

Baumann’s Fine Meats
8829 Manchester Road
St. Louis, MO 63144 Baumann’s Fine Meats facebook

› 314.968.3080

Open Daily

Monday-Friday 10 – 6
Saturday   9 – 5
Sunday    11 – 4Baumann’s Fine Meats