202 E. Buckeye Rd. Phoenix. AZ 85004
OPEN MONDAY - SATURDAY 8AM-5PM
From Beth's Desk
June 12, 2019
Happy Father's Day to all fathers who didn't flee warm Arizona yet. If your grill needs filling this weekend may I suggest Sirloin Chops or our NEW Chuck Patties. The Steak Burgers and Shoulder Steaks are also on sale. Remember we have chicken in the back freezer and will be glad to fill your order with your favorite cuts.
Stay Tuned for updates on our JERKY which we will be making again soon. I know we will have the center cut bacon. It goes fast thought so you may want to order ahead.
We want to make this summer a breeze. All in favor of kabobs, pulled pork, and our hot dogs say YES! If you have other prepped and prepared product ideas, please let me know.
Sale of the week June 13-19
Pork Soup & Neck Bones.....$ .30/lb
Trotters (pigs feet).............$ .25/lb
Pork Skin by the case (20 lb).....$ .25/lb
Bone in Sirloin Chops......$ 2.25/lb
Boneless Sirloin Chops.....$ 2.75/lb
Boneless Sirloin Roast......$ 2.75/lb
Beef Stew Meat......................$ 5.50/lb
Beef Shoulder Roast/Steaks.....$ 6.99/lb
Ground Round (LEAN).............$ 6.99/lb
Ground Sirloin(XLEAN)............$ 7.99/lb
Ground Chuck.....$ 7.99/lb
Chuck Patties......$ 7.99/lb
Steak Burgers.....$ 8.55/lb
Misc. Frozen Pork Cuts 50-75% OFF in Chest Freezer
(Excludes Sausage and Ground Pork)
Easy BBQ Beef Brisket
This Easy BBQ Beef Brisket recipe is so delicious & the perfect grilling recipe to enjoy all summer long. Add to a sandwich or enjoy with grilled corn. YUM!
Author Gina Kleinworth
6-8 pound boneless flat cut beef brisket
2 tbsp sea salt
3 tbsp brown sugar
1 tbsp chili powder
1 tbsp paprika
2 tsp dried thyme
1 tbsp dried mustard
2 tbsp granulated garlic
1 tbsp onion powder
1 tbsp minced garlic
1/4 cup teriyaki sauce
In a small bowl, mix the salt, brown sugar, & all remaining spices except the minced garlic until well combined.
Rub the spice blend over the entire surface of the brisket
Top with minced garlic
Soak your wood chips
Get your charcoal going in a chimney first
Once the heat gets into the smoking zone - 250-300 degrees - it's time to add your brisket & wood chips to the smoker
Cover & leave it! Now focus on temperature control. Try to keep your smoker at 230-275 degrees. Watch for about 6 hours.
The ideal temperature of a properly smoked brisket is 195°F (keep in mind that the internal temp of the brisket can increase by 10 degrees even after it’s been removed from the grill.)
Stick a small fork in the brisket, and if it twists easily in the meat, it’s done.
GRILLED TERIYAKI CHICKEN
These amazing Grilled Teriyaki Chicken Skewers with sweet and savoury Teriyaki Sauce are absolutely delicious. Tender Chicken, crunchy peppers and Onion, these chicken skewers are perfect appetizers.
For Chicken Skewer
2 Boneless Chicken Breast
2 Cups Assorted pepper cut into cubes
2 large onions Cut in to large cubes
2 tspn cooking oil
Salt and Pepper as per taste
10-12 Wooden Skewers (Soaked in water for 15 minutes)
For Teriyaki Sauce
1/4 cup low Sodium Soy Sauce
2 tbsp honey
2 tbsp Rice Wine vinegar Or Sake
2 tbsp Mirin
.5 tbsp Minced garlic
1/2 tspn Red chili flakes Optional
In a bowl, add all the ingredients mentioned under Sauce. MIx everything well.
Take a big bowl, add boneless chicken cubes. Season it with salt and pepper.
Add two tablespoons of the sauce. Mix well. cover the bowl in a cling wrap and let it rest for 30 minutes.
Add onions and peppers to the marinated chicken. Give everything a good toss.
Thread Chicken pieces, Onions and pepper cubes alternately to the skewer. Leaving little space to both the ends.
Meanwhile, take the remaining sauce in a pan. Cook it on low-medium heat till it is reduced and have a thin syrup-like consistency
Grill the Skewer for 3-4 minutes per side or until the meat is done.
Remove the chicken skewers from the grill and baste with the reserved sauce.
French Onion Soup au Gratin Stuffed Burgers
Epic beef burgers stuffed with caramelized onions and topped with more onions and plenty of cheese.
For the onions
1 Tablespoon olive oil
2 large onions halved and thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 Tablespoon fresh thyme or 1/2 teaspoon dried thyme
1/4 cup beef broth
1/4 cup red wine or additional beef broth
For the French onion spread
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
2 Tablespoons of the onion mixture
1 teaspoon dijon mustard
1 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley
pinch salt and pepper to taste
For the burgers
1 1/3 pounds lean ground beef
1 Tablespoons minced fresh parsley or 1 teaspoon dried parsley
1/2 teaspoon pepper
1 teaspoon kosher salt
4 oz gruyere cheese shredded, divided
4 brioche buns or gluten free buns, if needed, sliced open
Bibb or butter lettuce
For the onions:
Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized.
Add thyme, sauté for minute or two, then add the wine and beef broth.
Reduce until very little liquid remains.
Set aside to cool.
For the French onion spread:
In a small bowl, combine all of the ingredients and stir to combine. Store in the refrigerator until ready to use.
For the burgers:
In a bowl, combine the beef, parsley, pepper, and salt, and gently combine with your hands.
Divide the meat mixture into four equal pieces.
Take one piece of the meat mixture and flatten into a very thin patty. Place about a tablespoon of the onions in the center of the patty and wrap the meat around the onions to form a burger, sealing as best you can. Repeat with the remaining three pieces of meat.
Preheat your grill to medium-high heat. Grill for 5-6 minutes per side to desired doneness. For the last couple minutes of grilling, divide the remaining onion mixture on top of the burgers and top each with a quarter of the Gruyere cheese.
Lightly toast the buns on the grill. Place one burger on the bottom half of each bun, top with lettuce and French onion spread.
Recipe nutrition based on serving burgers on brioche buns.