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Beef Family Steaks - The London Broil, Tri-Tip, and Flank Steak are reasonably priced and a great option for families, or let us cut you a 2 inch-thick T Bone!

Bloody Mary London Broil

Asian Flank Steak

Citrus Tri-Tip

Italian Bistecca w/ truffle potato

Pork Favorites - Set them up with with our Homemade Sausages as an appetizer, then knock them out with one of the following pork recipes...

Texas Style Spareribs

Cajun Pork Tenderloin

Whiskey Pepper Chops

Fennel-Pepper Back Ribs

Burgers are a Classic, but here are some interesting variations for ground meats that may become a new family favorite!

Green Chili Bison Burger

Brie Burger

Turkey Wellness Burgers

Meatball & Mushroom Kabobs

Tony's Fresh Natural Chickens
Always ice-packed (never frozen) and with no added ingredients, your guests are sure to love Tony's Chickens in these recipes!

Breasts w/ Spicy Orange Honey

Lemon Pepper Breasts w/ Thyme Gremolata

Rosemary-Orange Cornish Hen

Grilled Apple Chicken

From simple to elaborate - you can count on us!
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Cooking Tips & Recipes from Chef Mick Rosacci Cooking help is as close as your TV! See Mick with Steve, Christine, and Jessica every weekend on Denver's Channel 7 News

There’s something about ribs and warm weather that brings out our widest smiles and biggest appetites. None of us can resist, so why fight it!?

Grilling ribs is different than grilling a steak or a burger, but with the right combination of technique, and a little TLC; you’ll be grilling ribs like a pro!

The problem is that ribs need to cook slowly, and grills want to cook fast – but simple tricks like par-roasting and indirect grilling are great solutions.

The Science of Grilled-Ribology takes little study; but the payoff in flavor is well worth your time! Here are a few tips and recipes; practice over the summer, your be grilling ribs like a pro by summer’s end! - Chef Mick Rosacci, Tony’s Meats & Specialty Foods.
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Sticky Fingers Rib Tips
3-4 pounds baby back or spareribs
extra virgin olive oil
Rib Rub, packaged, or recipes follow

Have your butcher cut ribs on his saw into thumb-sized pieces. Scatter evenly in a single layer on rack lined pans, add water to 1⁄2 inch deep, cover well with foil and roast in a 350-degree oven for 1 to 2 hours. The longer you braise the more tender your rib tips will become. Conditions will vary; sample to test for preferred level of tenderness. Ribs can be refrigerated for up to 2 days at this point.

Toss ribs in a bowl with just barely enough olive oil to coat lightly, then toss in seasoning and set aside. Preheat grill (a hardwood fire or gas grill with chips recommended) and cook rib tips over medium heat, turning regularly, until sizzling hot and glazed. Transfer to a serving plate and serve with a variety of sauces. Allow 3 people per pound as an appetizer. – Chef Michaelangelo (mick) Rosacci, Tony’s Meats & Specialty Foods

Sticky Fingers Ribs: follow recipe above, using whole slabs of baby back ribs and allowing 1 pound per person.

*Basic Rib Rub
In jar with tight-fitting lid, shake together 1 TBS each of Kosher salt, ground black pepper and paprika, 1 tsp brown sugar, 1 tsp chili powder, 1/2 tsp garlic powder. Makes about 1⁄4 cup. Store in jar; use for coating pork.

*Caribbean Jerk Rub
In jar with tight-fitting lid, shake together 2 TBS dried minced onion, 1 TBS garlic powder, 4 tsp dry thyme leaves, crushed, 1 tsp Kosher salt, 2 tsp ground allspice, 1/2 tsp ground nutmeg, 1/2 tsp ground cinnamon, 1 TBS sugar, 2 tsp black pepper and 1 tsp cayenne pepper. Makes 1/2 cup. Store in jar; use for coating pork.

*Cajun Rub
In jar with tight-fitting lid, shake together 2 TBS paprika, 1 tsp Kosher salt, 2 tsp onion powder, 2 tsp garlic powder, 2 tsp cayenne, 1-1/2 tsp ground white pepper, 1/2 tsp ground black pepper, 1 tsp dry thyme leaves and 1 tsp oregano leaves. Makes about 1/2 cup. Store in jar; use for coating pork.

*Spicy Latin American Rub
In jar with tight-fitting lid, shake together 4 TBS each ground cumin and chili powder, 2 TBS ground coriander, 1 TBS ground cinnamon, 1 TBS brown sugar, 1 tsp Kosher salt, 1 TBS red pepper flakes and 2 TBS ground black pepper. Makes about 1 cup. Store in jar; use for coating pork.
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Pork Country-Style Ribs with Asian Plum Sauce
3 to 4 pounds country-style pork ribs
Asian Plum Sauce:
1 cup plum jam
1/4 cup minced green onion
1/4 cup fresh lemon juice
2 TBS hoisin sauce
1 TBS grated fresh ginger root
1 tsp dry mustard
Grill ribs over indirect medium (about 325 degrees F.) heat for 1 hour. Combine sauce ingredients in mini-chopper or food processor. Process until nearly smooth; reserve half of sauce to serve with finished ribs. Brush remaining sauce on ribs; grill for an additional 30 minutes, until ribs are tender and meat pulls from the bone. Heat reserved sauce and serve with ribs. Serves 4-5
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Citrus-Glazed Baby Back Ribs
4 slabs pork back ribs, about 6 pounds
2 TBS cornstarch
2 TBS brown sugar
1 TBS minced fresh mint
1/2 tsp salt
2 cups orange juice
2 TBS lime juice
1 tsp grated lime peel
1 tsp grated lemon peel

Combine cornstarch, brown sugar, mint and salt in medium saucepan; gradually stir in orange and limejuice. Cook, stirring, until thickened, about 5-6 minutes. Remove from heat; stir in lime and lemon peel; set aside. Heat oven to 250 degrees F. Lay ribs on two large shallow pans; salt and pepper to taste. Roast for 3 hours, until tender. Prepare medium-hot fire in grill. Brush ribs with sauce. Grill ribs directly over fire, turning frequently and brushing generously with sauce, until ribs are well glazed, about 10 minutes. Serves 6 –theotherwhitemeat.com
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Taos-Inspired Back Ribs
2 slabs pork back ribs, about 3 1/2-4 pounds total
6 garlic cloves, crushed
4 TBS grated fresh ginger root
1/4 cup chopped cilantro
one 14-oz. jar hoisin sauce
one 7-ounce can chipotle chiles* in adobo sauce
2 TBS lime juice
1 TBS coarsely ground black pepper

In bowl of food processor, process garlic, ginger, cilantro, hoisin, chiles and sauce, coriander, lime juice and pepper. Process until smooth, scraping sides of bowl as necessary. Prepare medium banked fire in covered grill, place ribs away from heat, cover grill and let ribs slowly roast for 1 1/2 hours. Remove grill cover and slather ribs with glaze on both sides; cover grill and roast for 15-20 minutes more, until ribs are nicely glazed. Serves four. – theotherwhitemeat.com
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Recipe Archive

July 3,4 - burgers & more June 26 - Cool Summer Suppers June 19, Steak on the Grill June 12, Shrimp on the Barbie June 5, Trout May 22, Wild Alaskan Salmon May 15, Berries May 1 - Cinco de Mayo April 24 - Sustainable Seafood April 17, Asparagus April 10, Lasagne March 27, Easter Trimmings March 13, Roast Chicken March 13, Corned Beef March 6, Braising is Amazing Feb 27, Oscar Munchies Feb 20, Soup is Good Food! Feb 13, Linguini & Clams Feb 6 - Superbowl Eats Jan 30 - Simple Salmon Jan 23, Carbs are not the enemy! Jan 16, Supercharge your diet Jan 9, Quick Healthy Soups Jan 2 - Skinny Cookin', Chicken

Dec 31 - Fondues Dec 26 - Winter Nose Warmers Dec 18 - Holiday Roasts Dec 11 - Standing Rib Roast Dec 5 - Sweet Treats Nov 27 - Puff Pastry Nov 21 - Sweet Potatoes Nov 14, Tomatoes and Lycopene Nov 7, Pici Pasta Oct 2, Chiles Sept 25, Pancakes Sept 19, Parmigiano-Reggiano September 12 September 4 August 28, Colorful Veggies August 21, Peaches August 14, Salmon August 7, Colorado Corn July 17, Tropical Tastes July 10 French Country Friday / Sat, July 2,3 Better Burgers

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