At The Flying Butcher, we’ve noticed that the best cooks in Amherst and Goffstown all have one thing in common: they started young. They were the kids hovering by the butcher block, eyes wide, watching our team hand-trim a ribeye or mix a fresh batch of sausages. We don't just want to be the place where you buy your meat; we want to be the place where your family learns the craft.
This June, we’re inviting you to turn your backyard into a classroom. Grilling with your kids is the ultimate "Saturday Science" project—and the results are a lot tastier than a baking soda volcano. Here is our butcher-approved guide to helping your kids fall in love with the process, from the counter to the plate.
1. The Butcher’s Choice: The "Beginner" Cuts
Selection is the first lesson. When you bring the kids into the shop, let them help "shop the case." For a Junior Pitmaster, we recommend starting with proteins that are forgiving and fun to handle:
The DIY Burger (85% Ground Beef): This is the perfect "first touch." Our 85% lean grind has enough fat to stay juicy even if the "student" leaves it on the grill a minute too long. Teaching them to pat out a burger by hand teaches them about texture and temperature before they even head outside.
The "No-Fail" Chicken & Sausages: Our house-made sausages and marinated chicken are durable. They don't tear easily and are easy to grip with tongs, giving kids confidence as they learn to navigate the grates.
2. The Art of the "Flavor Rain" 🧂
At the shop, we’re known for our crusts and seasonings. You can teach this at home! Have your child hold their hand high above the meat—about 10 inches—and let the salt or rub fall like "Flavor Rain." The Butcher’s Secret: Explain that seasoning from high up ensures every square inch of the meat gets covered. It turns a chore into a skill, and it’s the first step in understanding how a professional butcher builds a "bark" on a piece of meat.
3. Tong Technique & The "Safety Zone"
Before the fire starts, let them practice with the tongs while the grill is cold. We teach the "One-Arm Rule": if you can reach it with an arm’s length plus the tongs, you’re in the perfect spot. Teaching them "Tong Etiquette"—like the mandatory double-click to make sure they’re working—makes them feel like part of the team. It’s about respect for the heat and the meat.
4. Why We Wait: The Science of the "Rest"
This is the most important lesson we teach at the block. When that steak or burger comes off the heat, it’s not ready yet. Explain to your Junior Pitmaster that the meat needs a "nap." While it sits for five minutes, the juices redistribute. We tell the kids: "If you cut it now, the flavor runs away. If you wait, the flavor stays to play." Mastering the wait is what separates a backyard griller from a true Pitmaster.
Building a Legacy, One Flip at a Time
This June, we want to help you pass down the traditions that make our community so special. Whether you’re grabbing a bag of our Firemaster Tips for a graduation party or just a few pounds of beef for a Tuesday lesson, we’re here to coach you through it. Ask our butchers for a "Junior-friendly" recommendation next time you're in. We love nothing more than seeing a kid walk out of here excited to head home and take charge of the tongs.
