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Jack Atkins’ Famous Double-Secret  Western Ribs

Jack Atkins’ Famous Double-Secret Western Ribs

Well, the secret’s out but you’ll thank us for it. Jack Atkins’ Double-Secret Western Ribs are prepared with an unusual assortment of ingredients but somehow this recipe put Merlot and Frank’s Hot Sauce in perfect harmony. This is not a recipe you are going to want to miss, the hard boil softens the meat to fall right off the bone when finished.

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Joe’s Jubilee® Shrimp

Joe’s Jubilee® Shrimp

Tis’ the season to skewer! Follow this recipe for plump, juicy marinated shrimp, perfect for the seafood lover in your life.

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Joe’s Labor of Love Baby Back Ribs

Joe’s Labor of Love Baby Back Ribs

The tent is pitched, the grill is heating up and you and your family are ready to feast. Celebrate the last weekend of summer with a show stopper – Joe’s Labor of Love Baby Back Ribs.This recipe is not for the faint of heart, it takes time and a lot of ingredients but the outcome is worth the effort.

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Joe’s Simple Barbecue Spareribs

Joe’s Simple Barbecue Spareribs

Summer, winter, fall or spring we never get tired of these ribs. This easy-to-follow recipe walks you through the steps to make 10 servings of delicious spareribs for family and friends (or all for yourself, seriously they are that good). Simple in nature, this recipe lets the meat speak for itself. Pick your favorite barbecue sauce and whip out a wet napkin, you’re not going to want to put these down.

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Joe’s at Artomobila

Join us Saturday, August 29, 2015 from 11 a.m. to 6 p.m. for Artobobilia! Taking place downtown Carmel, we will be selling glasses of wine, cheese and charcuterie plates outside of Joe’s Butcher Shop.

The wine is from Joe’s personal Wines of Italy collection, a selection of handcrafted 90 plus point wines from Italy imported and distributed exclusively through Lazzara family owned, Volio Vino. We will be pouring 6 ounces glasses of Barbara and Pinot Grigio for $5 each. The Pinot Grigio as well as other wines in the collection are available for purchase inside Joe’s.

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Joe’s Reserve Grilled Marinated Brisket

Joe’s Reserve Grilled Marinated Brisket

Joe’s Reserve Grilled Marinated Brisket recipe is the best way to highlight the delicious brisket with a kick of cayenne pepper for flavor. This recipe tells you everything you need to know to prepare this brisket to be perfectly tender and juicy. Follow these directions carefully and be sure to watch your grill temperature, you can easily overcook the meat and lose some of the tenderness.

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Joe’s Easiest Baby Back Ribs

Joe’s Easiest Baby Back Ribs

Two ingredients. It doesn’t get much easier than that. You don’t even have to get the skillet dirty. This recipe couldn’t get any easier but when cooking baby back ribs all you really need is our choice cut Pork Baby Back Ribs, barbecue sauce and some aluminum foil.

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Frank’s® Buffalo Shrimp

Frank’s® Buffalo Shrimp

This recipe will delight the seafood lover in your life. Easy to make and the ingredients won’t send you hunting through the store for unusual items. This simple, flavorful recipe is versatile and great for any season.

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Joe’s Beer Marinated Spareribs

Joe’s Beer Marinated Spareribs

It’s the last hurrah for summer BBQs and cookouts, and this is the perfect recipe to finish off the season. If you’re planning on preparing this, make sure that you start the prep work ahead of time, as the ribs need time to soak in the mixture of beer and spices. Once the grill is nice and warmed up, you’ll mix together beer, ketchup, Worcestershire sauce, maple syrup, brown sugar, liquid smoke, margarine, apple cider vinegar and honey mustard for a really tasty marinade. Cover the ribs with the mixture and grill for 1.5 to 2 hours.

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Saturday, August 15 Back to School Rib Burn

Saturday, August 15 Back to School Rib Burn

Join us on Saturday, August 15 for our Back to School Rib Burn! Trust us, you don't want to miss this event. Why? The BBQ'n Fool, Mr. Grant Ford, will make his only appearance of the season at Joe's Butcher Shop. In case you didn't know, Grant is an award-winning...

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