Kyle is the Sales Manager for 4505 Meats. His new haircut looks like this. Enough said. If you ever want to join the 4505 Meats CSA program or book a catering event with 4505 Meats, Kyle will help you. He can also get you sausage for your restaurant, bar, catering company, or corporate kitchen.
1) What is one of your earliest food memories?
-I remember as a small child, playing in the backyard while my dad barbecued tri-tips, New Yorks, flank steaks, chicken, or pork chops on the open grill. The smell was remarkable and always made me hungry. As I grew up, I remember my family decidedly buying larger and larger quantities of red meat to satisfy my brother’s and my appetites. I would always look forward to the weekends we had time to light up the grill and barbecue steak.
2) What is your favorite thing to eat at 4505 Meats?
Double with an egg. No contest.
3) If someone offered you 1 million dollars and the only stipulation was that you had to dedicate the next two years to studying any subject of your choice, what would it be?
I would leave tomorrow to go study Italian cooking in Italy, most likely Napoli or Siena. I love the simplicity of Italy’s cuisine, and their willingness to let the freshest ingredients speak for themselves.
4) If you had the option, where would you like to visit and why?
The place I’d like to visit most is Argentina. Buenos Aires is an alluring city.
5) What is your spirit animal?
Kyle’s BBQ Goat Porterhouse Chops.
Goat porterhouse is an often overlooked cut, and animal for that matter, but is one of my favorite cuts from any animal. Ask your local butcher to cut them up to 2″ thick for you. This will allow you to cook them nice and hot and crispy, but still retain a nice almost medium-rare center. I got the idea for this from one of my favorite chefs of all time, Anthony Strong of Osteria Locanda, part of the Delfina group. He uses this rub on a lot of their lamb, which they butcher all by hand from the whole animal. Anthony, along with Craig and Annie Stoll, have created one of the most honest Italian, yet completely unpredictable, and always amazing restaurants in San Francisco. I eat there as often as I can. Go try it! I decided to try a variation of Anthony’s rub on goat porterhouse chops and the result was delicious.
First, get yourself 2-4 thick cut goat porterhouse chops from 4505 Meats. Make sure to leave them sitting out for 30 minutes at room temperature before you rub them.
For the rub:
- Fresh picked rosemary – 1-2 sprigs, leaves pulled off stems.
- Fresh garlic – 2-3 larger cloves.
- Anchovies in oil (in a can) – 1 small 3oz can, including the oil.
- Black pepper to taste
- 1 teaspoon champagne vinegar
- Combine all ingredients in a mortar + pestle and mortar them until a smooth paste forms. Try it! You can add more of any of the ingredients to taste.
- After you’ve allowed the chops to sit out for 30 minutes, rub each of them thoroughly with the rub. You can add a little olive oil if you need to stretch the rub.
- Let the chops sit out for another 15 minutes. Go start the BBQ.
- Try and get the grill surface as close to the coals as possible.
- Once things are has hot as possible, grill the chops for 3 minutes on both sides, alternating every 1.5 minutes to prevent burning. If it starts to get too charred for your taste, move the grill surface away from the coals.
- Let the chops sit for about 10 minutes before eating!
- Serve with some sauteed greens + hummus.