Rob Levitt, Chicago, IL Videos
Videos by Rob Levitt in Chicago. Friendly neighborhood butcher shop
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We’re calling it the Jumbo Rib. It’s the spare rib, but with the belly still attached. Or maybe it’s the belly with the spare rib still attached. Either way, we rubbed them with salt, sugar, orange zest & juice and pimentón. After a few days rest, they were smoked until, well, this. They are very good and in limited supply starting Friday.
Been loving working with @webergrills! This time we’re showing you how to make your own bacon!! #Repost @webergrills with @make_repost ・・・ If you’ve ever thought about making your own homemade bacon, you’ve come to the right place. Follow along with @rob_levitt as he takes you through how to cure, coat, store, smoke, and sear bacon. 🎥 Watch the full YouTube recipe video at the link in our bio 🎥
I don’t normally post non-food stuff, but he would have been 95 today. Trane’s genius wasn’t just his playing or his compositions. Music was his means to pursue something greater. His desire to learn and evolve was relentless. He used it to bring people together and find commonality. He used it to mourn injustice and express incredible love. I may not play saxophone anymore, but the lessons learned studying this incredible man’s music definitely carry over into my life behind the butcher encounter. John William Coltrane: 9/23/1926-7/17/1967
Seems it’s trendy to completely cover a piece of beef in melted butter or rendered tallow and leave it to age for a while. I never believed that was a good idea. Where would the moisture go? Isn’t that the point of aging?? What a waste of all that butter… I’m lucky to have the ear of the great @studiokitchen1, one of the most intelligent culinary minds there is, and he agreed. It is, we discussed, beneficial to cover exposed lean meat in fat while it is aging to prevent excess drying, but you need to keep the ends exposed so the moisture has somewhere to escape. So with all that in mind, I decided to get a little silly. Those are @carlislebeef boneless New York Strips and I am coating the bottom with lard that’s been perfumed with rosemary, black pepper and garlic. They’ll go in the @dryager for 🤷🏻♂️ weeks. And thanks to @kyle.huff for the cinematography
We are 500,000 small businesses and 11 million jobs. We are doing everything we can. We are in need. We are asking Congress to help us survive. #SaveRestaurants #SaveBars
I’m really that fast, and you can be too... link in bio to learn all about 🐓 ・・・ 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐁𝐚𝐬𝐢𝐜𝐬 𝐰𝐢𝐭𝐡 𝐇𝐞𝐚𝐝 𝐁𝐮𝐭𝐜𝐡𝐞𝐫 @rob_levitt 𝐚 𝐯𝐢𝐫𝐭𝐮𝐚𝐥 𝐜𝐥𝐚𝐬𝐬! Home chefs need not fear the prospect of a whole chicken anymore. Head Butcher, Rob Levitt, will be teaching guests the basics of how to truss, spatchcock and fully break down two whole chickens. 𝘌𝘢𝘤𝘩 𝘤𝘭𝘢𝘴𝘴 𝘪𝘯𝘤𝘭𝘶𝘥𝘦𝘴 𝘵𝘸𝘰 (𝟸) 𝘸𝘩𝘰𝘭𝘦 𝘤𝘩𝘪𝘤𝘬𝘦𝘯𝘴 + 𝘣𝘶𝘵𝘤𝘩𝘦𝘳 𝘵𝘸𝘪𝘯𝘦 𝘵𝘰 𝘣𝘦 𝘱𝘪𝘤𝘬𝘦𝘥 𝘶𝘱 𝘧𝘳𝘰𝘮 𝘗𝘘𝘔 𝘧𝘰𝘭𝘭𝘰𝘸𝘦𝘥 𝘣𝘺 𝘢𝘯 𝘪𝘯𝘵𝘦𝘳𝘢𝘤𝘵𝘪𝘷𝘦 𝘡𝘰𝘰𝘮 𝘤𝘭𝘢𝘴𝘴 𝘰𝘯 𝘣𝘳𝘦𝘢𝘬𝘪𝘯𝘨 𝘥𝘰𝘸𝘯 𝘢 𝘸𝘩𝘰𝘭𝘦 𝘤𝘩𝘪𝘤𝘬𝘦𝘯 Head to our bio for more details! Become a pro!
July 4th Grill Kits are live on @tockhq! Sausage Variety Packs (3 different kinds, 2 of each, buns, pickles, beer mustard) Chicago Dog Kits (PQM dogs, mustard, pickle, tomato, celery salt) @kyle.huff’s Favorite Burger Kit (burger, cheddar, steak sauce aioli, grilled onions, buns) BBQ Chicken Kit (chicken rub and Alabama white sauce) Pork Shoulder Kit (spicy rub and @paulkahan’s bbq sauce) Ribeye Kit (1.25” steak, porcini steak rub and tomato balsamic butter) Plus- Maple Bacon Baked Beans Potato Salad Pulled Pork BBQ Beef and more!! Link to order in bio