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Beiler's Meats Recipes
  Try a few of Beiler's Meats favorite recipes.  

Strip Steaks with Tarragon Butter

4 Beiler's Meats Boneless Strip Steaks (8-10 ounces each)
Course Salt and Black Pepper
4 Tablespoons Tarragon Butter ( See Tarragon Butter recipe below)

  1. Setup up the grill for direct grilling and preheat to high. If using a gas grill, place the wood chips, if desired, in the smoker box or in a smoker pouch and preheat until you see smoke. Generously season the steaks on both sides with salt and pepper.
  2. When ready to cook, if using a charcoal grill, toss the wood chips on the coals, if desired.
  3. Brush and oil the grill grate. Arrange the steaks on the hot grate at a 45 degree angle to the bars of the grate. Grill for 4-6 minutes, pressing on the steaks with a spatula for a few seconds. Rotate the steaks 90 degrees after 2-3 minutes to create an attractive crosshatch of grill marks. Turn the steaks over with tongs and grill the second side the same way for medium-rare. Test for doneness. The internal temperature will be about 140 Degrees F for medium-rare.
  4. Transfer the steaks to plates or a platter. Top each steak with a round of the Tarragon Butter, rubbing it over the meat with a fork. Let the steaks rest for 2 to 3 minutes before serving.


Tarragon Butter

Tarragon has a delicate flavor reminiscent of licorice, which makes it perfect for serving with grilled seafood, chicken, or steaks.

3 Tablespoons finely chopped fresh tarragon leaves or other fresh herb
½ Teaspoon finely grated lemon zest, plus a few drops of fresh lemon juice
½ Teaspoon black pepper
8 Tablespoons (1 Stick) Salted butter at room temperature

  1. Place the tarragon, lemon zest and juice, pepper, and butter in a small mixing bowl and beat with a wooden spoon until light and fluffy. Alternatively, you can do the beating in a mixer or food processor.
  2. Lay a 12-inch-square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center. Roll it up into a cylinder, twisting the ends to compact the butter. Chill the butter in the refrigerator or freezer until firm. The flavored butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.


Tuscan-Style Porterhouse Steak

1 Beiler's Meats porterhouse steak (1 ½ to 2 inches thick; 1 ¾ pounds)
Course salt and black pepper
2 cloves garlic, finely chopped
1 tablespoon coarsely chopped fresh rosemary leaves
½ cup cold-pressed, extra-virgin olive oil

  1. Setup up the grill for direct grilling and preheat to high
  2. Generously season the steak with salt and pepper. When ready to cook, brush and oil the grill grate. Arrange the steak on the hot grate at a 45 degree angle to the bars of the grate and grill until cooked to taste, rotating the steak after 3-4 minutes to create the crosshatch grill marks.
  3. Scatter the garlic, rosemary, and sage leaves over the bottom of a deep dish or platter. Arrange the grilled steaks on top and pour the oil over it. Turn the steak a few times to coat with garlic, herbs, and oil. Spoon the oil that gathers in the bottom of the dish over the steak. Let the steak marinate for 3-5 minutes.
  4. To carve and serve, cut the tenderloin and top loin strip off the bone and slice. Spoon the herbed oil and meat juices over the meat one final time and serve at once.


Herb-Crusted Grilled Beef Tenderloin

1 Beiler's Meats whole beef tenderloin (about 5 pounds)
3 to 4 tablespoons extra-virgin olive oil
Course salt and black pepper
4 cloves garlic, minced
2 cups chopped mixed fresh herbs, including tarragon, basil, rosemary, oregano, marjoram, and/or flat-leaf parsely

  1. Place the tenderloin in a baking sheet and generously drizzle oil on it. Sprinkle the meat with salt and pepper and thickly coat it with the garlic and chopped herbs, patting these onto the meat with your fingertips. You can cook the tenderloin right away, but it will be more flavorful if you let it sit in the refrigerator, covered, for 1-2 hours.
  2. Set up the grill for direct grilling and preheat to medium high.
  3. When ready to cook, brush and oil the grill grate. Place the tenderloin on the hot grate. Grill the tenderloin until crusty and darkly seared on the outside and cooked to medium-rare, 6-8 minutes per side, cooking the tenderloin on all 4 sides.
  4. Transfer the tenderloin to a cutting board, cover loosely with aluminum foil, and let rest for 5 minutes. Remove the string, carve the tenderloin into crosswise slices, and serve with Bearnaise Mayonaise, Mustard Sauce, Three Herb Chimichurri, Cucumber Relish, and/or Shallot Marmalade.


Rib Roast Stuffed with Chorizo and Cheese

1 Beiler's Meats rib roast (4-4 ½ pounds)
3 links (each about 2 ounces) cooked chorizo sausage
3 carrots, peeled
2 slices Romano, aged Provolone, or white cheese, cut into strips

2 tablespoons sweet paprika
2 teaspoons coarse salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon black pepper

  1. Using a long, slender carving knife, make a lengthwise cut through the center of the roast. Cut both ends of the third chorizo. Insert the chorizos through the roast.
  2. Make lengthwise tunnels through the roast around the sausage and insert the carrots and cheese strips. You may need to insert more than 1 strip per tunnel. Cut off the ends of the sausages, carrots, and cheese, leaving ½ inch protruding.
  3. Make the rub: combine the paprika, salt, cumin, oregano, garlic powder, and pepper in a small bowl and stir to mix. Sprinkle this mixture all over the roast. Rubbing it onto the meat with your fingers. Let the roast sit while you preheat the grill.
  4. Set up the grill for indirect grilling and preheat to medium.
  5. When ready to cook, place the roast on a roast rack, if using, in the center of the grate, away from the heat. If not using a rack place the roast directly in the center of the hot grate, away from the heat. Cover the grill.
  6. Grill the roast until crusty and handsomely browned and cooked to taste, about 1 ½ hours for medium-rare.
  7. Transfer the roast to a carving board and let rest for 10 minutes. Remove the string and thinly slice the roast crosswise using a sharp carving knife. Sometimes pieces of chorizo come loose. Make sure each slice has one.


Tapenade Pork Loin

2 cups drained pitted black olives
2 cloves garlic, coarsely chopped
2 tablespoons drained capers
1 tablespoon Dijon-style mustard
1 teaspoon dried oregano
Black pepper
1 tablespoon extra-virgin olive oil

1 Beiler's Meats pork loin roast (2 ½-3 pounds)
Course salt and black pepper
4 strips bacon or pancetta (Italian bacon), optional

  1. Prepare the tapenade: Place the olives, garlic, capers, mustard, and oregano in a food processor and process to a smooth paste. Add pepper to taste and the oil and process until blended.
  2. Roll-cut the pork roast. Season the top with salt and pepper. Spread the tapenade on the meat and roll it back into a roast. Cut four 12-inch pieces of butcher’s string and lay them out on a cutting board. If using the bacon strips, place them on the string. Tie the roast and season the roast on the outside with salt (if not using bacon) and pepper.
  3. Set up the grill for indirect grilling and preheat to medium.
  4. Cook or grill the roast.
  5. Transfer the roast to a cutting board. Remove the strings and cut the roast crosswise into ½ inch slices.


Mojo-Marinated Pork Tenderloin

½ cup olive oil
8 large cloves, garlic, thinly sliced crosswise
1 teaspoon ground cumin
½ cup lime juice
1/3 cup orange juice
1 ½ teaspoons coarse salt
½ teaspoon black pepper
½ teaspoon ground oregano
¼ cup chopped fresh cilantro or mint
2-3 Beiler's Meats pork tenderloins (1 ½ lbs total)
2 large sweet onions, cut into ½-inch-thick-slices
1 navel orange, peeled and sectioned with membranes removed, for serving

  1. Prepare the mojo: Heat the oil in a deep saucepan over medium heat. Add the garlic and cumin and cook until the garlic is fragrant and a pale golden brown, 1-2 minutes. Do not let the garlic brown too much or it will become bitter. Stir in the lime and orange juices, salt, pepper, and oregano and 1/3 cup water. Bring the sauce to a rolling boil. Taste for seasoning, adding salt or cumin if necessary. Let cool to room temperature and then stir in the cilantro.
  2. Trim, fold, and tie the pork tenderloins. Arrange the tenderloins in a non reactive baking dish just large enough to hold them. Pour half the mojo over the pork and let marinate, covered, in the refrigerator for at least 3 hours, preferably overnight, turning to ensure even marinating. Refrigerate the remaining mojo to serve as a sauce.
  3. Set up the grill for direct grilling and preheat to high.
  4. When ready to cook, brush and oil the grill grate. Brush the onion slices with any excess marinade, skewer them crosswise on skewers or toothpicks and place on the grill. Grill the pork and onions until cooked to taste. The meat will take 3-4 minutes on each of its four sides, 12-16 minutes in all for medium. Rotate the tenderloins 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. The onions should be nicely charred after 4-6 minutes per side.
  5. Transfer the tenderloins to a cutting board and let rest for 3 minutes. Slice the tenderloins crosswise on the diagonal. Fan out the slices on a plate or platter and top with unskewered grilled onions. Spoon the reserved mojo over them, garnish with the orange sections and serve at once.


Barbecued Beef Ribs


  • 2 pounds beef ribs
  • 1/4 cup peach preserves
  • 1/2 cup water
  • juice of 1 lemon
  • 1-1/2 Tbsp. brown sugar
  • 1 Tbsp. vinegar
  • 1/2 tsp. paprika
  • freshly ground black pepper
  • 2 Tbsp. Worcestershire sauce


Preheat oven to 450°. Place the ribs on a rack in a shallow baking pan and roast in oven for 30 minutes. In a small saucepan, combine all other ingredients and cook over medium heat until thickened, stirring constantly. Set sauce aside.

Remove the ribs and rack from pan and pour off the fat. Reduce oven heat to 350°. Return ribs to the pan, and pour the sauce over them. Bake uncovered, basting occasionally, until rubs are tender, about 1 hour.
Barbecued baby back ribs serves 4. Barbecued beef ribs recipe shared by Cyndi

Bourbon-Brined Pork Chops

4 Beiler's Meats loin pork chops (each 1 inch thick and 10-12 ounces)
1 small onion, thinly sliced
2 bay leaves
1 cinnamon stick
10 black peppercorns
5 allspice berries
3 cloves
3 tablespoons brown sugar
3 tablespoons coarse salt
1 cup hot water
2 cups cold water
3 tablespoons bourbon
2 tablespoons walnut, hazelnut, or vegetable oil, plus 1-2 tablespoons for basting

  1. Rinse the pork chops under cold running water and blot dry with paper towels. Arrange the chops in a baking dish just large enough to hold them or in a resealable bag. Arrange the onion, bay leaves, cinnamon stick, peppercorns, allspice, and cloves over the meat.
  2. Make the brine: Combine the brown sugar and salt in a large bowl. Add the hot water and whisk until the brown sugar and salt are dissolved. Stir in the cold water, bourbon, and 2 tablespoons of oil. Pour this mixture over the chops, turning the chops a couple of times to coat evenly. Brine the chops, covered, in the refrigerator for 2-4 hours, turning once or twice to ensure even brining.
  3. Setup up the grill for indirect grilling and preheat until you see smoke.
  4. When ready to cook, brush and oil the grill grate. Drain the pork chops and blot dry with paper towels, dusting off any loose spices. Brush the chops on both sides with the remaining oil. Arrange the chops in the center of the hot grate away from the heat. Grill the chops, uncovered, until cooked through, 4-7 minutes on each side, rotating the chops 90 degrees after 2 minutes to create an attractive crosshatch of grill marks. Transfer the chops to plate or a platter and let rest for 3 minutes.


  1. Barbecued Beef

    "This dish is zesty and yummy! It is very easy to make, as well as very deserving of 3 exclamation points!!! Spoon meat onto toasted sandwich buns, and top with additional barbecue sauce."
    PREP TIME  20 Min
    COOK TIME  10 Hrs
    READY IN  10 Hrs 20 Min


    • 1 1/2 cups ketchup
    • 1/4 cup packed brown sugar
    • 1/4 cup red wine vinegar
    • 2 tablespoons prepared Dijon-style mustard
    • 2 tablespoons Worcestershire sauce
    • 1 teaspoon liquid smoke flavoring
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon garlic powder
    • 1 (4 pound)Beiler's all natural boneless chuck roast


    1. In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
    2. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
    3. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour





Nachos with Pico de Gallo



  • 3 teaspoons grated fresh ginger root


  • 1/3 cup orange marmalade


  • 4 cloves garlic, minced


  • 3 tablespoons soy sauce


  • 2 tablespoons brown sugar


  • 1/4 teaspoon hot pepper sauce


  • 1 tablespoon mustard powder 


  • 1 (8 pound)Beilers prime rib roast


  • 1/4 cup olive oil


  • ground black pepper to taste




1.     Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.


2.     Preheat oven to 400 degrees F (200 degrees C).


3.     Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.


4.     Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.



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