STOP and SAVE for Back to School

From Beth's Desk

The start of another School year is here. I have 3 grandchildren getting ready for their first day. Two in Kindergarten and one in 3rd grade How time flies!!

Our oldest grandson loves to come to the shop for the ham. We got in the car yesterday with a couple packages and he tore one open to munch on the way home. Scrambled eggs with "The MEAT SHOP" ham is his all time favorite meal. I added some bacon and our new bratwurst to the meal and he was in "hog heaven" LOL.

The Bratwurst was a little spicy for me and the kiddos so Dana reduced the pepper and now they are Perfect!

CUSTOM SLICING can be done with advance notice except during the rush of the Holidays. We slice beef for jerky, pork belly for bacon, etc.

A super good DEAL on our Beef Chili Grind. Comes in 1 lb vacuum sealed bags and it is Buy ONE get ONE FREE!!!

AMAZINGLY low price for Pork Neck and Pork Soup bones this week. They come in 2-3 lb bags and only $ .25/lb

LOOK AT THIS>>>>>>>Rabbit is on sale this week Rabbits are an excellent source of very lean protein with very low fat levels if you are concerned about fat intake.

Sale of the week 7-29 thru 8-4

1 lb Ground Pork $ 2.99/lb
5 lb Ground Pork $ 2.85/lb
Pork Tenderloin $ 6.99/lb
Pork NECK/Soup BONES $ .25/lb
Ham Steaks $ 6.75/lb
Deli Ham $ 7.75/lb
BOGO Chile Grind Beef
Whole Rabbit $ 9.99/lb

Something NEW to TRY  >>>>>Boudin Sausage in Limited Supplies
Boudin Fork & Knife $ 9.99/lb
A Cajun sausage with pork, liver, vegetables & cooked rice.

Boilermaker Tailgate Chili
2 pounds CHILI GRIND
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
½ cup beer
¼ cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese

Step 1
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Step 2
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

Step 3
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

Step 4
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.


What temperature should my grill be at?

To get those essential char-grilled marks on the pork, the grill has to be at least 400 degrees or even a little higher. Remember these skewers are quick to cook, so keep an eye on them.

Can I use pork loin if I can’t find tenderloin?

Pork loin in its whole form doesn’t cook as quickly as a tenderloin, but because we are looking for are thin slices of pork to build the skewers for this recipe, pork loin should be okay as a substitute.

Are metal skewers better than wooden?

It doesn’t really matter, but if you choose to use wooden, you will need to soak them in water for an hour before adding the pork and grilling.

Do I need to let the skewers rest after grilling?

If it was larger cut of pork I’d say yes, but this tenderloin is very thin and won’t contain much juice leftover after grilling. That’s why searing them over a high heat for a few minutes each side is important.


1/4 cup soy sauce
2 tbsp maple syrup
2 tbsp rice vinegar
zest and juice of 1 orange
2 tsp minced garlic
1 tsp grated fresh ginger
Slice the pork tenderloin into thin strips and add them to a bowl.
Add the soy sauce, maple, rice vinegar, orange juice and zest, garlic and ginger to the sliced pork and stir well to fully combine.
Marinate the pork for at least three hours or overnight if possible.
Soak 8 wooden skewers {6-8 inches long) in water for at least an hour.
ake the slices of marinated tenderloin and thread each piece onto the skewers, taking care not to overfill the skewer.
Repeat this process until all of the pork has been used.
Make the dipping sauce by combining all of the ingredients in a bowl and whisking them together. Set aside.
Place the skewers on the hot grill and sear for 2-3 minutes before turning each skewer over and moving to the indirect heat spot on your grill for 2 more minutes.
Once the skewers are fully cooked brush them lightly with some of the dipping sauce.
Place the tenderloin skewers on a large plate and serve with some rice on the side and the dipping sauce

202 E. Buckeye Rd. Phoenix. AZ  85004