2020 has definitely been a weird year, but there is still a lot to be thankful for, and even if you aren't feeling like giving thanks... there is nothing better than a holiday to share some good eats with friends or family.
Since 2019, Meat N' Bone has added some VERY interesting products to our offering. In this post, we are going to go over some of the coolest and most interesting eats to bring to your thanksgiving or friendsgiving dinner.
DRUNKEN PRIME RIB
There is nothing like a good roast, and the Prime Rib is the king of them all. How can we make it even better? ALCOHOL, because well... nobody's great adventure started with drinking water.
Over the past 90 days we have been aging some of our best USDA Prime Ribs while infusing them with some of our favorite spirits (Rum, Gin, Scotch). It is kind of like raising a baby for three months... but we are sure it will be worth it.
Cooking a Prime Rib doesnt take a lot of work, in fact you can just follow our super easy (3 minute) guide to cooking a Prime Rib.
CHARCUTERIE AND CHEESE
Over the last two years we have been searching the world for the best cheese and charcuterie available. We are pretty proud to say that we have found it.
You can build your own by browsing our Charcuterie & Cheese section or you can go with one of our pre-made combos.
SEGOVIAN SUCKLING PIG
This isnt a cook for the faint of heart, yes you are cooking a VERY small pig. This is a segovian-style suckling pig, raised following Spanish traditions in the US. Those segovian traditions indicate that a suckling pig cannot be heavier than 10 lbs and must not be older than three weeks. More importantly, it only must be milk-fed and the mother must have been on a special diet that makes the meat super tender.
This means the meat is EXTREMELY tender and flavorful. Cooking a Suckling Pig is no more difficult than cooking a Prime Rib or Turkey and one thing I love about is that it fits in your oven. Check out our guide to cooking an amazing Suckling Pig.
If you are hosting over 15 people you may want to go with a bigger hog. They aren't as tender (or special) but they are still succulent. This is as good as pigs get.
We have written plenty about why investing in a HIGH quality turkey is worth the dough. Some of us find Turkey boring for thanksgiving, others (like German) LOVE IT.
Either way, if you want a GOOD Turkey there is simply no better Turkey than our Amish Turkeys. We actually had a farm hatch and raise these turkeys for us following traditional Amish standards.
I don't want to make this blog post too long, but you can always opt for something like our Bell & Evans Whole Chicken which is superb... just like our Maple Leaf Farms Whole Duck. Both of these are EXCELLENT on the rotisserie.
A Brisket is ALWAYS a good eat, if you have the time and dedication to cook it right. We have 3 different grades of brisket.