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Broadway Butcher Shop

3828 Broadway KCMO 64111

816-931-2333

816-931-2335 (fax)

broadwaybutchershop@gmail.com

Tuesday-Saturday 10am-7pm

Sunday 10am-5pm

Monday Closed 

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PROUD TO OFFER
All Natural Duroc Pork
All Natural Vintage Beef - Including Choice, Prime and Dry Aged
All Natural Amish Farmed Poultry
All Natural Lamb
All Natural Veal  
Fresh Seafood  
  
All Natural = NO Growth Hormones, NO Antibiotics, NO Artificial Ingredients  
  
Don't see what you're looking for, ask us! We can cut to order!
FRESH FISH THIS WEEK 
21/25 USA (Carolina) White Shrimp (fresh, never been frozen)
Alaskan Cod
Alaskan Sole
Ruby Red Trout
Oysters (in shell)
Mussels
Scottish Salmon
Calamari Salad*
Barramundi*
Swordfish*
Uku (Hawaiian Blue-Green Snapper)*
  
*arriving Sat. 5/3/13 
  
Note: We tried to get in fresh grouper this week but it was unavailable. Sorry for any inconvenience.
NEW ITEMS AT BROADWAY BUTCHER SHOP 
Imported Cheese
Danish Fontina - $17.19 lb.
French Brie - $6.99 each 4.5oz package
Danish Blue Cheese - $17.99 lb.
Smoked Gouda from Holland - $9.99 lb.
  
Good-One Smokers
We will be getting an Open Range model soon. If you are interested in any of The Good-One Smokers, come talk to us! We have a Marshall model out back we can show you and talk to you about any other model you may be interested in!
Recipe of the week -  Grilled Carne Asada Burrito For Cinco de Mayo

 

Ingredients:

 tri tip roast

flour tortillas

guacamole

sour cream

cilantro lime rice

refried beans

salsa

grated cheese, mild cheddar or Mexican blend

Marinade:

2 cups orange juice

1 lime, juiced

1 kiwi, peeled and chopped

4 green onions, mostly the greens sliced thin

1/3 cup canola oil

1/3 cup apple cider vinegar

5 cloves garlic, minced

2 tsp. chile powder

1 tsp. cumin

 

Directions:
 
Mix marinade ingredients together.

 

Cover Tri-Tip with marinade in a glass dish or zip top bag. Refrigerate for 1-2 hours.

 

Prepare the cilantro lime rice and keep warm.

 

 Start your grill, you are looking for high heat to cook with but only on half of your grill (look up indirect cooking if unfamiliar). Once the grill is ready brush with canola oil to prevent the tri-tip from sticking while cooking.

 

Get a nice good sear on all sides of the tri-tip. Once seared, move away from the hot side of the grill and finish with indirect cooking. You are looking for a finished temperature of 140 degrees.

 

Let Tri-Tip rest for 5-10 minutes, then slice against the grain.

 

While Tri-Tip is resting, warm up tortillas.

Add Sliced Tri-Tip, rice, beans, guacamole, sour cream, salsa and cheese to tortillas and enjoy!

 

DEAL OF THE WEEK
THE GOOD-ONE / THREE LITTLE PIGS   
$1.00 OFF
The Good-One BBQ Woods
The Good-One Lump Charcoal
Three Little Pigs Seasonings
Three Little Pigs Sauces
  
Broadway Butcher Shop | | broadwaybutchershop@gmail.com | 3828 Broadway
Kansas City, MO 64111

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