Barbecue Pork Ribs

It is the Butcher’s Birthday on Tuesday.  One of his favorite meals is Barbecued Ribs.  I have to admit we celebrated his Birthday today with family and we grilled out hamburgers.  It was wonderful to have a day nice enough for grilling out.  I am still sharing the recipe for ribs because it is his favorite.

Barbecue Pork Ribs                                                                                   photo (12)
2 Pork Ribs cut every 2 bones
2 Tablespoons Wing and Fry Smokey Barbecue Seasoning Rub
1 to 2 Bottles of Old Fashioned Barbecue Sauce

The Butcher  took 2 meaty pork spare ribs and cut them into two bone pieces.  I rubbed the pieces with the 2 Tablespoons of Smokey Barbecue Seasoning and put them in the crock pot.  I cooked them on high for approximately 4 1/2 hours.  I then removed the ribs from the crock pot and drained the juice.  I returned the ribs to the crock pot and covered them with photo (11)bottle of barbecue sauce.  If you prefer ribs without sauce, you can eliminate the barbecue sauce.  If you like yours saucy (like the Butcher and I) you can add a second bottle of barbecue sauce about 1 hour before you are going to serve them.

All told, I cooked the ribs for about 8 hours in the crock pot on (13)

Herold’s Traditional Cole Slaw or Memphis Cole Slaw is a great accompaniment for this meal.

Leftovers are just as good heated up.

Until next time…From our Butcher Block to your Table.

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Orange Shrimp and Broccoli

This is April 17th.  I want to be thinking about grilling out–shish kabobs, Barbecued Chicken, grilled burgers.  Instead I am seeing the “white” stuff in the air and on the ground.  I am going to share a recipe today to help us make the transition into Spring.  It is coming–just remember, don’t ever complain that it is too hot out!

Orange Shrimp and Broccoli

1 1/2 pounds Raw Large Shrimp, deveined and peeled (available at your local meat market)
1 Tablespoon Extra Virgin Olive Oil (or Sunflower Oil)
Frozen Bag of Broccoli Florets

1 cup of orange juice
2 Tablespoons of Honey
1 Tablespoon of Corn Starch
2 Cloves of Garlic, minced (2 Tablespoons of granulated Garlic can be used)

Combine all of these ingredients and place the Shrimp in to marinade. Allow the shrimp to marinade for 2 to 3 hours.

Bring a medium pot of water to a boil. Add the frozen broccoli florets and boil for 2 to 3 minutes. Drain and set aside.

In a large skillet, heat the Extra Virgin Olive oil over Medium High heat. Add the marinated shrimp. Reserve the liquid. Cook the shrimp for 2 to 3 minutes until it is pink and opaque. Remove the shrimp from the skillet and set aside. Add the sauce to the skillet and simmer for 4 to 5 minutes. It should be reduced in half. Mix in the Corn Starch and stir. Bring it to a boil and cook for another 1 to 2 minutes until the sauce thickens. Add the shrimp and broccoli to the skillet and stir to mix with the sauce and warm everything through.

You can serve this over Cauliflower Rice for a total Paleo experience.

That is all for this week–until next time…From our Butcher Block to your Table.


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Lasagna without noodles

You might think this recipe makes no sense.  Lasagna, without lasagna noodles?  Don’t knock it until you’ve tried it.  I have been so hungry for lasagna.  I am avoiding sugar and carbohydrates.  I didn’t feel like messing with zucchini so I adapted my lasagna recipe and made it without noodles.  The flavor was wonderful and the noodles were not missed at all.  It was very easy to assemble.  The leftovers were amazing.  I hope you like this as much as the Butcher and I did.


Group 1
1 to 1 1/2 pounds of sausage (available at your local meat market)
1 to 1 1/2 pounds of extra lean ground beef (available at your local butcher shop)
2 Tablespoons Granulated Garlic
1 Tablespoon Parsley Flakes
1 Tablespoon Basil Flakes
32 oz. can of tomato puree
16 oz. can of tomato paste

Group 2
2) 15 oz. container of Ricotta Cheese
2 to 3 beaten eggs
Salt and pepper to taste
2 Tablespoons of Parsley Flakes
8 oz. of Parmesan Cheese (available at your local meat market)
1 pound of grated Provolone/Mozzarella Cheese (available at your local butcher shop)

Remove sausage from casing. I used several varieties (Hot Italian, Mild Italian, and Butcher’s Wife Sausage). Place the sausage in a 5 to 6 quart roasting pan and place over medium heat. Stir until sausage is starting to brown. Mix in the Extra Lean Ground Beef and cook until all the meat is cooked thoroughly. Add the Garlic, Basil and Parsley Flakes and stir into the browned meat. Add the Tomato Puree and the Tomato Paste (you can also use 2 jars of your favorite spaghetti sauce–I would still use the garlic) and stir. Simmer for 30 minutes to an hour.

Put the eggs in a large bowl. Add the 2 containers of  Ricotta Cheese, the Parsley Flakes, the salt and pepper and mix together with the eggs.

Spray the bottom of a 9 X 13 baking dish with a “no stick” spray. Take 1/2 of the Group 2 filling and layer it in the bottom of the baking dish. Put 1/2 pound of the grated Provolone/Mozzarella Cheese on top of the Ricotta cheese filling. Put 1/2 of the Sauce with meat on top of the grated cheese. Repeat the layer ending with the Sauce.

Preheat the oven to 350 degrees. Cook the Lasagna for 45 to 50 minutes. The grated cheese should be bubbling through the sauce when it is done.

I can guarantee this will be a family favorite. Leftovers will freeze nicely for a quick lunch or dinner.

That’s all for now. Until next time…From our Butcher Block to your Table.

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Easter Ham

Whatever your Easter tradition–we do it all.  Between lamb and ham, pigs and goats there is not just one Easter tradition.  One of the traditions I grew up with is Easter ham.  I am giving you a simple way to make your Easter ham.  You do not want anything too complicated.  Cherish the time you have with family and friends.

Easter Ham

6 to 7 pounds boneless smoked ham (available at your local meat marLet
Or 8 to 10 pounds of semi boneless smoked ham (available at your local butcher shop
1 to 2 cans of sliced pineapple rings in natural juice
2 to 3 Tablespoons of Honey Ham Seasoning (available at your local meat market

Place ham in a roaster pan or baking dish. If you are using half of a ham place the cut side down. Sprinkle the ham with the Honey Ham Seasoning. Open the can(s) of sliced pineapples. Drain well and put the slices on the seasoned ham. You can also put extra pineapple around the bottom of the pineapple. It will collect the juices from the ham. It will be delicious. Heat the oven to 300 degrees. Place a lid on the roaster pan or put foil over the ham. Bake the ham 15 minutes per pound. Our hams are smoked enough to be eaten so you are just heating them up. Remove the foil or lid for the last hour of baking. You will have a delicious smoked ham dinner to serve to your family.

Whatever you serve for Easter may you have a blessed celebration.

Until next time…From our Butcher Block to your Table.

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