TTTTT-Bone is yours room temperature

Room Temperature:

Always let your steaks come to room temperature (70 degree F.) before cooking or grilling. If your room's temperature differs from 70 degrees F., then just adjust your time accordingly.

A cold steak will contract when it hits the heat and this wall cause it to toughen. This is possibly the first biggest mistake people make.

Remove your steaks from the refrigerator at least 30 minutes before you plant to cook them - sometimes as long as 60 minutes (depending on size). Pat the steaks dry with a paper towel. You want to have a completely dry steak before cooking. If you steak is wet, you will essentially be steaming it!

T-bone steak (choice) $7.99lb

Marinated boneless pork chops $2.99lb

these are so good are very own marinated(soy base pineapple onion garlic and some secret stuff)

Pork country ribs $2.09lb

DELI SPECIAL

Potato salad $1.99lb

Veggie garden yogurt cheese $4.59lb

spring has sprung

Smoking The Brisket

About an hour before you are ready to start smoking the brisket, get the smoker fired up and while it is getting ready take the brisket out of the fridge and set it on the counter to allow it to warm up just a little before placing it in the smoker.

Once the smoker is up to 225 degrees and smoking, place the brisket in the smoker fat cap up to start with and leave it alone for about 2 hours.

After 2 hours begin mopping the brisket with a butter/Cajun seasoning mix that I call “mop water”.. every 1.5 hours you will mop the entire top and sides of the brisket, flip it over and mop the new top side as well.

Mop Water Recipe

1 cup of water
1 stick of REAL butter
2 tablespoons of Cajun seasoning

Microwave to melt the butter into the water, add the seasoning and mix well. You will need to repeat this step every 1.5 hours just before it is time to mop the meat and flip.

Brisket time is figured at about 1.5 hours per pound so assuming you have a 10 pound brisket, you will be looking at a 15 hour time in the smoker.

Repeat the mopping and flipping until the brisket reaches 180 degrees for slicing or 195 degrees for pulling and remove from smoker.

Place the smoked brisket on the counter and let it rest undisturbed for about 30 minutes before slicing to allow the juices to redistribute throughout the meat.

Note: some folks smoke briskets fat side down the entire time as they say it protects the meat from the harsh heat that rises up from the bottom of the smoker grates.

I flip every 1.5 hours and kind of get the best of both worlds.. letting the fat cap melt and help baste the top while allowing the fat cap to protect the meat some as well and I get great results so I see no need to change.

ON SALE

Beef Brisket $2.59lb

Ground Chicken breast $2.99lb

Marinated Chicken breast $2.99lb (all flavors; lemon pepper,Cajun,mesquite, butter garlic, black nugget,house,Italian,

Deli sale

Pepper loaf $3.99lb

Home made dill dip $2.19lb

MMMMM. Hot Wings

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 20 chicken wings
• 1/2 cup melted butter
• 1/2 cup hot pepper sauce (such as Frank's RedHot®)

Directions

1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Sale Sale!!!

Chicken Wings $2.19lb

Boneless skinless chicken breast $1.99lb

New york Strip Steak $7.99lb

Deli Sale

Smoked Gouda $4.99lb

BBQ Beef $3.99lb

Special Saint Patty Deal Brisket stop in and lets talk!!!!!

Is the weater going to break?

Time to start thinking Grill. Here are some great deals to get the grill back in action.

SALE

Choice T-bone and Porterhouse $7.99

Smoked pork chops $3.99

Pork tenderloin $2.99

Deli

Summer Sausage $3.99

Homemade Dill Dip $1.99

There are a number of theories as to how the porterhouse steak got its name. A 1909 article in the New York Times speculates that food and drink establishments were once called porter houses, and this particular cut of steak was first served in a porter house. Another publication takes this idea a step further by asserting that a Manhattan porter house owner named Martin Morrison allegedly served the first porterhouse steak in 1814.