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  • Recipe of the Week!
    Marinaded Ribeye


    • 1 (12 ounce) bottle red wine vinegar
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon minced garlic
    • 1/2 tablespoon minced onion
    • 1 teaspoon ground black pepper
    • 2 (10 ounce) beef rib eye steaks


    1. In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
    2. Preheat an outdoor grill for high heat, and lightly oil grate.
    3. Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.

    BBQ Chuck Roast


    • 1 (5 pound) chuck roast
    • 1 cup barbeque sauce
    • 1 cup teriyaki sauce
    • 1 (12 fluid ounce) can or bottle beer
    • 3 teaspoons minced garlic
    • 3 teaspoons thinly sliced fresh ginger root
    • 1 onion, finely chopped
    • 3 teaspoons coarsely ground black pepper
    • 2 teaspoons salt


    1. In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
    2. Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
    3. Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.


    • Side-dish suggestion
    • Barbecued garlic baked potatoes: Poke hole in raw potatoes and place them on grill, basting occasionally with a mixture of melted butter, chicken stock, and minced garlic.
    The Porkinator
    1. 1 1/2 lbs. unseasoned ground pork.......NOT SAUSAGE!
    2. 2 lbs. bacon (we used original Hormel Black Label)
    3. Sliced peperoni
    4. 1 yellow bell pepper
    5. 1 red onion
    6. about 9 oz. shredded cheese (we used Kraft four cheese blend)
    7. 2-3 cloves of fresh garlic (depending on taste, we used 3)
    8. Your favorite pork rub
    You will also need :
    1. Plastic wrap
    2. Baking sheet (as you can see, ours is well used)
    3. Grilling Tongs 
    4. Grilling Spatula
    5. Cutting board
    6. Chef Knife
    7. Skillet
    8. Smoker
    9. Charcoal
    10. Wood (we used oak chunks with mesquite chips)
    11. Charcoal starter fluid
    • Mince the  garlic
    • chop the yellow pepper and onion
    • cut up and pan fry about 1/2 lb. of bacon
    • Lay down a sheet of plastic wrap and  make a basket weave out of the rest of the bacon on the plastic. This makes it easier to move and roll. 
      • Flatten out the ground pork on top of the bacon weave.  Make sure to stay within 1/2 an inch of the edge of the weave to allow for easy rolling later.
      • Evenly coat the pork with your favorite rub
      • Layer on some sliced Pepperoni
      • Spread on the chopped fried bacon
      • An even layer of onion
      • An even layer of bell pepper
      • Sprinkle on some garlic
      • Load it with cheese
      Now comes the hard part. Using the plastic wrap, begin to roll it into a log. As it rolls, do not roll the plastic in the log itself....that would be bad. once it is rolled, twist the ends of the plastic, and place in fridge for about two hours. This will make it easier to transfer it to the smoker.
    • Start up your smoker, and the coals become white, place three good sized chunks of wood on top. (we used oak, and a handful of mesquite chips) Put ice water in the water pan to regulate the temp if you are using a vertical smoker. When the smoke coming out is a light almost transparent blue, (about 5-7 minutes) you are ready to smoke the Porkinator.

      Place the Porkinator on the cooking rack, and pat some more of your favorite rub on the outside as well. Place the lid on the smoker, and smoke for 1 1/2 hours per pound, adding wood and charcoal as needed. Ideal smoker temperature is between 225 and 250.

      When finished, the internal temperature of the Porkinator should be around 170 for safety reasons.

      When pulled off the smoker, the Porkinator needs to sit for about 10 to 15 minutes to set.

    Enough to feed 6-8 people. Perfect for a family BBQ!
    The perfect addition to any bbq, the Potato Bomb takes baked potato to a whole new level!

    shredded or diced cheese of choice(Hi Temp Cheese works best)
    sliced ham
    chopped red onion
    chopped red onion
    chopped yellow pepper
    chopped mushrooms
    minced garlic
    mesquite seasoning

    Other items needed

    Grill or smoker
    charcoal starter
    wood as desired (mesquite chips)
    apple corer
    cutting board

    As with all good recipes, some assembly required....Depending on how many you make, your amounts will vary. The following will  make about six potato bombs.
    • Wash the potaotes
    • core with the apple corer. Cut cores in half and save for final assembly
    • cut up six slices of the Ham, and about 15 peperoni into small pieces
    • Chop up 1/2 each of red onion and bell pepper, and mince two cloves of fresh garlic
    • mix ham, peperoni, onion, pepper, garlic, mushrooms and 1 tsp mesquite seasoning, and about 2 1/2 cups of cheese in a mixing bowl

    Assemble the Potato Bombs

    • Stuff the filling in the potatoes, and insert half of a core in each end
    • wrap bacon around each one, some may take two pieces
    • wrap in tin foil
    Grill it!
    • Fire up the grill
    • When the coals become white, cook potatoes for 30-40 minutes turning once halfway through.
    Bomb Diggity Potatoes


     each · large potatoes

     cup · shredded cheddar cheese

     box · cream cheese

     tbsp · butter or margarine

    ¼  cup · milk

    ½  tbsp · garlic powder

    ½  tbsp · onion powder

    ½  tbsp · black pepper

     tbsp · salt


    • 1 Preheat oven to 425. That's right, this ain't yer mama's mashed potatoes.
    • 2 Skin potatoes, cut into chunks, add salt and potatoes to boiling water (like you are making mashed potatoes).
    • 3 While yer waitin' on that pot to boil, be productive. Microwave the cream cheese until slightly soft.
    • 4 When you stick a fork in them taters, and they are mushy, drain 'em! Return them to the pot.
    • 5 Add milk, pepper, onion powder, garlic powder, margarine, 2 cups cheese (saving the rest), and my favorite ingredient, the cream cheese.
    • 6 Mash them Up!
    • 7 Make it creamy. Put some muscle into it. Fine! Use the mixer if you can't handle the pressure
    • 8 Get out a baking dish. You know, the one that you use for cake recipes? (I used an 11x7) Pour that delicious potato goodness in there and spread it around like your life depended on it.
    • 9 Add remaining cheese on top. If it doesn't look like enough, add some more. We don't want to skip out on this part.
    • 10 Bake for about 25-30 minutes so cheese is beautifully bubbly and golden.
    • 11 To turn this into Bomb-Diggety Potatoes, cook up some bacon and add that with some green onions after your mashing session. CAUTION: You may wake up the next day wondering what happened.
    Rib Eye Steak


      • 1/2 cup olive oil
      • 1/4 cup Worcestershire sauce
      • 6 tablespoons soy sauce
      • 1/4 cup minced garlic
      • 1/2 medium onion, chopped
      • 2 tablespoons salt
      • 1 tablespoon pepper
      • 1 tablespoon crushed dried rosemary
      • 3 tablespoons steak seasoning
      • 3 tablespoons steak sauce (e.g. A-1)
      • 4 (10 ounce) Rib Eye steaks


    1. Directions

      1. Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
      2. Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
      3. Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.
      4. Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.


    Sirloin Steak with Garlic Butter

    • Ingredients
    • 1/2 cup butter
    • 2 teaspoons garlic powder
    • 4 cloves garlic, minced
    • 4 pounds beef top sirloin steaks
    • salt and pepper to taste


    1. Preheat an outdoor grill for high heat.
    2. In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
    3. Sprinkle both sides of each steak with salt and pepper.
    4. Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.


    • 1 pound sweet Italian sausage
    • 3/4 pound lean ground beef
    • 1/2 cup minced onion
    • 2 cloves garlic, crushed
    • 1 (28 ounce) can crushed tomatoes
    • 2 (6 ounce) cans tomato paste
    • 2 (6.5 ounce) cans canned tomato sauce
    • 1/2 cup water
    • 2 tablespoons white sugar
    • 1 1/2 teaspoons dried basil leaves
    • 1/2 teaspoon fennel seeds
    • 1 teaspoon Italian seasoning
    • 1 tablespoon salt
    • 1/4 teaspoon black pepper
    • 4 tablespoons chopped fresh parsley
    • 12 lasagna noodles
    • 16 ounces ricotta cheese
    • 1 egg
    • 1/2 teaspoon salt
    • 3/4 pound mozzarella cheese, sliced
    • 3/4 cup grated Parmesan cheese


    1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
    2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
    3. Preheat oven to 375 degrees F (190 degrees C).
    4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
    5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.


    Bacon Cheeseburger Roll Up!
    1lb Lean Ground Beef
    4 Slices Bacon
    1 Small Chopped Onion
    1/2 lb Velveeta cut into 1/2 inch cubes
    1pkg (13.8 oz.) refrigerated pizza crust
    Heat Oven to 400
    Brown Ground Beef With Bacon and Onions in large skillet on medium-high heat; drain.
    Return meat mixture to skillet.  Add Velveeta; cook 5 minutes or until melted, stiring frequently.  Cool 10 mins
    Unroll dough onto baking sheet sprayed with cooking spray.  Rearrange if necessary so roll is seam side down.
    Bake 20 to 25 minutes or until golden brown.
    Grilled Pork Steaks with Lemon Butter Sauce


    • 3 tablespoons butter
    • 2 teaspoons lemon juice
    • 1 clove garlic, minced
    • 6 pork steaks
    • 1 pinch kosher salt


    1. Preheat an outdoor grill for high heat and lightly oil grate.
    2. Melt the butter in a small saucepan over medium heat. Stir in the lemon juice and the garlic and heat until garlic is tender. Remove from heat.
    3. Arrange the steaks on a plate and coat top side of each steak with the butter mixture. Place chops on the grill butter side down.
    4. Sear over high heat for 1 minute, coating the top side of the steaks with the butter mixture while the other side is grilling. Flip the steaks and sear the other side for 1 minute.
    5. Turn the meat, cover the grill and cook 3 to 5 more minutes per side, brushing occasionally with the remaining butter mixture. Pork steaks are done when internal temperature reaches 160 degrees F (70 degrees C).
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