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Cuts explained, cooking that works, and catering that feeds a crowd. Written the way Pat talks at the counter: plain, practical, and tested in Georgetown kitchens.
Build or order an Italian sub with the classic meat trio, provolone, crisp vegetables, and balanced dressing, plus assembly tips…
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Use the brisket servings chart to turn cooked portions into raw pounds, account for 45% to 57% yield, and build…
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Thermometer-first low and slow prime rib: pull 5–10°F below target and finish with a 500–550°F blast. Includes Health Canada safety…
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Cook perfect reverse-seared steaks at home: pull 10–15°F below target, sear 45–90 seconds, and follow temperature charts, troubleshooting, and butcher...
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Start with half a pound raw per person, apply simple yield math and worked examples, and place orders a week…
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Master a thermometer-first spatchcock chicken for juicy breast and crisp skin. Includes 40–55 minute oven timing, butcher sourcing tips, and...
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Learn how Speck Alto Adige IGP is made, why 20–32 weeks of aging matters, and practical butcher backed tips home…
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How to buy and use Italian specialty meats in Canada: when to eat raw vs cook, import considerations, 50–75g serving…
Read the guideEvery guide up there started at the counter. Come see what Pat cut this morning, or plan a menu for your next event.
