SON OF A BUTCHER

#101 The Cow to The Cuts
(short)
For those of you who have wondered what comes from where on that delicious side of beef.

(long)
A.J. and his father Gale start off the season with the basics – the Cow to the Cuts. For those of you who have wondered what comes from where on that delicious side of beef, here’s your episode.


#102 The Bacon Bonanza
(short)
A.J. jumps into this episode with everyone’s favorite food group – bacon.

(long)
A.J. jumps into this episode with everyone’s favorite food group – bacon. The offerings today include beef bacon with a simple dry rub – a delicious and meaty option for those who like bacon diversity. For pork, A.J. does no-nitrate honey glaze, pepper, maple chipotle, and bourbon. He adds a little bit of science to lots of flavor - a thick juicy slice of heaven.


#103 Game for Pastrami
(short)
A.J. takes a walk on the wild side with venison pastrami.

(long)
A.J. takes a walk on the wild side with venison pastrami. Since many hunters use O’Neil’s Quality Foods as resource when filling their freezers with finished venison cuts, thinking outside the usual delivery box is a necessity at this family business.


#104 Hot Diggity Dog, A.J.!
(short)
A.J. makes enough wieners to supply son Brayden’s custom hot dog stand.

(long)
A.J. is an independent sort, so he tries his own healthy take on hot dogs for this week’s episode. No junk parts here – and without the nitrites you might typically find in some brands. Just in time for the 4th of July, A.J. makes enough wieners to supply son Braden’s custom hot dog stand – with all the toppings. On this one, it’s actually safe to demystify the hot dog.


#105 Shelf Stable, But Healthier Than a Twinkie
(short)
A.J. introduces this longer-lasting variety of a protein-rich staple, jerky.

(long)
Jerky doesn’t usually stay around long enough to become shelf stable, but A.J. introduces this longer-lasting variety of a protein-rich staple. This is a great one for road-trippers, hikers, and movers and shakers in need of healthy snacks.


#106 Wurst, Betta, Chicken Spinach Feta
(short)
There are all kinds of combinations possible in the Bratwurst universe.

(long)
There are all kinds of combinations possible in the Bratwurst universe, and not all of them involve things that go “moo” and “oink.” One of the tastier varieties is today’s feature: Chicken Spinach Feta Brats. This combo is not your dad’s bratwurst -- unless your Dad is Gale O’Neil, then of course it is!


#107 Cajon “Envie” For Tur-Key
(short)
When it comes to turkey, A.J. likes to add a little spice to life…Cajon Turkey!

(long)
Who says a boy from western Pennsylvania can’t go Cajun? Especially when it comes to turkey, A.J. likes to add a little spice to life. The award-winning deli counter at O’Neil’s Quality Meats keeps plenty of Cajun turkey luncheon meat in stock for those who “envie” for tur-key.


#108 Summer Sausage -- Cultured, But Not Sophisticated
(short)
If you have a hankering for a slice of summer sausage, A.J. will show you how to make it.

(long)
Remember carving a slice of summer sausage off the roll? If you have a hankering for it even in winter, A.J. will show you how to make it on this episode -- Whether you’re cultured or not (but the culture part helps here, believe it or not).


#109 Having a Ball, on The Lamb
(short)
Most people couldn’t tell you what goes into making meatballs. Hint - some exotic spices.

(long)
If you ask the average person, they couldn’t tell you what goes into making meatballs. Answer: It depends. The mystery will be solved today, though you’ll have to imagine the delicious smells of exotic spices that will be wafting through the family grocery store for this wonderfully healthy meal.


#110 Everyone’s a Beefeater For This Roast
(short)
It’s one of everyone’s deli favorites. Sunday or not, we’re all Beefeaters on this one.

(long)
The season ends with one of everyone’s deli favorites. A.J., the Son of a Butcher, is also a farmer of healthy, grass-fed Devon beef, so this episode is as locally sourced as it’s possible to get. Sunday or not, we’re all Beefeaters on this one.