Recipes

Mastering the basics of cooking sausage—whether grilled, pan-seared on the stovetop, or cooked in your favorite recipes—is all about bringing out their rich, savory flavor while keeping them juicy. With simple techniques, you can enjoy perfectly cooked sausages every time, ready to pair with sides, sauces, or just on their own.

This Lemon Juice and Worcestershire Marinade brightens meats with zesty citrus while adding a savory, umami depth. It’s a simple, flavorful way to tenderize and elevate any dish.

This Red Wine and Worcestershire Marinade infuses meats with deep, savory flavor and a subtle tang that enhances every bite. Its rich, aromatic blend makes even simple cuts taste like a gourmet meal.

This can be done inside on a griddle or outside on the grill. If neither is available, use a large skillet! Remember that Skirt Steak is among the most flavorful of cuts, but it can also get tough if overcooked. So err on the side of under-cooking and always slice very thinly across the grain.

Sous vide is a cooking method where the meat is vacuum-sealed and gently cooked in a water bath at a precise temperature, ensuring perfect doneness every time. This technique delivers incredibly tender, juicy, and flavorful beef that rivals high-end restaurant quality right in your own kitchen.

This recipe gives you the blackened char of a grilled Tri Tip, but the stovetop gives you better control & a bit more predictability. I used a 12oz Tri Tip for my testing, so check the weight and adjust your cook times accordingly. my rub uses ground mustard instead of the more typical cayenne or chili powder. i find it provides a lovely, mellow spice with a more subtle flavor profile that allows the richness of the randall to shine through.

This is our go-to, simple marinade at Chapel Hill Farm. It brings out the brilliant flavors of Randall Lineback rather than masking them, as many marinades do. Increase the “No Fail Marinade” at will and to your own taste. The ingredients below are for approximately 2 New York Striploin steaks or 2 Flank/Skirt steaks. You can rub your meat in this marinade and leave at room temperature (i.e. on the counter) for at least 30 minutes before cooking. You can also prepare ahead, rubbing the meat in the marinade up to 24 hours ahead of time, then keeping it refrigerated.

“Compound Butter gives the illusion and taste of a grand restaurant but is easily and quickly made by mixing any herb or combination of herbs that you like (rosemary, sage, thyme, tarragon, parsley, oregano) into room-temperature soft butter. Rosemary and garlic is our family’s favorite combo. We use it to top chops, burgers, and anything else that might benefit from a buttery burst of fresh herb flavor.” - Joe Henderson, owner of Chapel Hill Farm

Tomato sauce is a rich, versatile base made from simmered tomatoes and aromatic herbs, perfect for pasta, pizzas, or stews. Its simple, comforting flavors make it a kitchen staple that enhances any dish.

This sauce has a lovely bright green color and adds freshness and zip to almost any Randall Lineback recipe

One of the easiest accompaniments out there. With an undeniable and delightful flavor that takes your braised beef recipe up a notch. Best with: Ossobuco, Slow Braised Chuck Roast, etc.

These bones are magic! We roast or broil them and serve them, standing, with a pinch of sea salt, pepper, and garlic.