From Beth's Desk

May is National BBQ month and we have 7 great SALE items to make your cookout spectacular. Check out the recipes and tips below.

Great News !!!

My genius husband got the FRESH CASE working again David and Ryan are working hard to cut up fresh local meat. Tom and Maggie are filling it. Just in time to celebrate National BBQ Month.

SALE of THE WEEK 5-13 thru 5-19

Beef Brisket.......$ 6.99/lb
Short ribs..........$ 6.50/lb
Spare Ribs.........$ 3.99/lb (Fresh/Frozen)
Pork Tenderloin...$ 6.99/lb
Pork shank.........$ 2.50/lb
Rib Tips.............$ 1.50/lb (Fresh/Frozen)
Whole Cut Up Rabbit....$10.99/lb


DID you know you CAN BBQ Pork Tenderloin?

Try this link for a great recipe.  

https://addapinch.com/bbq-pork-tenderloin-recipe/

Best way to cook spareribs in my opinion
Tender Pork Spare Ribs

https://www.allrecipes.com/recipe/216985/tender-pork-spare-ribs/
Ingredients

1 cup brown sugar
½ cup fajita seasoning (such as Fiesta®)
2 tablespoons Hungarian sweet paprika
2 racks pork spareribs, fat trimmed
1 cup beer
3 cloves garlic, minced
1 tablespoon honey
3 tablespoons Worcestershire sauce
1 tablespoon prepared brown mustard
Directions

Step 1
Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.

Step 2
Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.

Step 3
Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.

Step 4
Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.

Step 5
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Step 6
Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

BRISKET......HOW TO ORDER IT & the Key to MAKING IT TENDER


Typically we divide the brisket into the flat or point cuts. However we start with the whole animal so if you want to cook a Whole Packer Brisket, by all means give us a call in advance to order "the Packer".

Converting Collagen To Gelatin Is

Key To Tender Brisket
According to Harold McGee meat is composed of three tissue types: muscle fiber, connective tissue, and fat. Connective tissue consists of the proteins collagen, elastin, and reticulin. Collectively, these proteins bind the muscle fibers together and help connect muscles to bone.

Brisket has an abundance of connective tissue, as do most muscles that work very hard. It’s this connective tissue that makes brisket such a tough cut of meat. The good news is that muscles that work hard tend to be more flavorful than those that don’t work hard.

According to McGee, connective tissues made of elastin and reticulin don’t break down during cooking, but collagen turns into soft gelatin. It is this conversion from collagen to gelatin that renders the tough old brisket into the tender barbecue we enjoy so much.

In order to be tender, a brisket must be cooked to an internal temperature of 200-205°F. The reason for this, according to McGee, is that the conversion of collagen to gelatin doesn’t even begin until meat reaches an internal temperature of 140°F, and is most efficient as internal temps approach 212°F. “Low and slow” barbecuing at 225-250°F is ideal to facilitate this conversion, providing gentle heat over many hours, allowing the collagen to make its transition into gelatin.

RABBIT whole or cut up

Rabbit is a great something NEW to try at your BBQ. The recipe below is great for cut up rabbit to keep it moist. If you prefer grilled with BBQ sauce go to this link for Whole BBQ rabbit. https://www.birdsongfarmoregon.com/recipe/bbq-grilled-rabbit/


Grilled Garlic and Herb Rabbit

https://www.louisianacookin.com/grilled-garlic-herb-rabbit/

Ingredients
1 whole rabbit CUT UP
8 sprigs fresh thyme, leaves picked
4 sprigs fresh rosemary, leaves picked
4 cloves garlic, peeled
½ cup extra-virgin olive oil
1 lemon, zested and juiced
1 teaspoon honey
½ teaspoon kosher salt
½ teaspoon ground black pepper
Garnish: fresh rosemary sprigs, fresh thyme sprigs

Instructions
In a large bowl or gallon-size resealable bag, place rabbit pieces.
In the work bowl of a food processor or the container of a blender, combine thyme, rosemary, garlic, oil, lemon zest and juice, and honey; process until smooth. Pour marinade over rabbit; cover and refrigerate for at least 1 hour.
Preheat grill to medium-high heat (350° to 400°).
Remove rabbit from marinade, and sprinkle with salt and pepper. Reserve marinade. Grill rabbit legs for 10 minutes, turning occasionally. Add loin and ribs; grill 20 minutes more, continuing to turn all pieces occasionally and brushing with reserved marinade. Garnish with rosemary and thyme, if desired.



​​The MEAT  SHOP





​​

202 E. Buckeye Rd. Phoenix. AZ  85004

602-258-5075

OPEN   MONDAY - SATURDAY   8AM-5PM

​orders@themeatshopaz.com