cook-butcher

One thing we’d love to see return from the ashes is the corner butcher shop (oh, and also Bonkers candy, but that is a separate topic).  Sure, some still exist but they have slowly been pushed out by cheap prepackaged supermarket red dot specials.  With The Cook And The Butcher you get over 100 great recipes designed around the teachings of mater butchers and steak-house chefs across the country.  What we are digging most about this book are the “Notes From The Butcher” that are interspersed throughout and are like having a guy in blood-stained whites and a cleaver in hand right there with you.  Not only will you be able to serve up delicious beef, pork, lamb and veal dishes but you’ll gain some knowledge in the process which, as men, we should always strive for.

Pappy-Van-Winkle-Hot-Sauce

Pappy Van Winkle is the name in bourbon. Bottles have sent drinkers on wild goose chases and left others with empty bank accounts. While we can’t help you procure any of that elusive elixir, we can bring a little Pappy into your life in another way. Pappy Van Winkle Hot Sauce is aged in actual Pappy Van Winkle bourbon barrels. The distillery teamed with friends at Midland Ghost to make this flavorful hot sauce, which features the latter’s prized first generation Ghost Peppers. After the sauce was made, it was left to age in barrels that once held Pappy. That means you have a sauce that’s rich, oaky, and full of flavorful heat. Use it on meats, veggies, or, if you’re a special brand of crazy, just drink it straight from the bottle. It’s that good.