I’m in the New York Times!
I love shish kabobs; However, I don’t like the time involved to cut, sort, and skewer the[caption id="attachment_134" align="alignright" width="300"] Easy, delicious Sherman Provision kabobs[/caption]
meat, vegetables, and fruit. I do an easy delicious version of this classic. I start with about 1 1/2 pounds of strip steaks cut into cubes. You can also use boneless, skinless chicken breasts cut into cubes. I take 2 green peppers and cut them into nice size chunks. I take an onion and cut it into wedges. I take small mushrooms and trim the stems. I take a fresh pineapple and cut it into chunks. I combine everything except the pineapple into a ziplock bag. I put in about 3 tablespoons of olive oil, and 2 teaspoons of Sidney’s Steak Rub. I shake the contents until the meat and veggies are coated and seasoned. You can do this up to 24 hours in advance. You can either grill this on a grill by putting foil on the top to keep the pieces from going through the grate or you can use a grill pan. I also do this in my oven under the broiler. I use my broiler pan with foil. I place the broiler on high, and I put the pan of meat and veggies about 5 inches below the broiler. I cook this for about 5 minutes. I stir the meat and veggies and continue to cook for another 3 minutes. I then add the cut up pineapple and cook for another 2 to 3 minutes. Always make sure the meat is done.
You can serve this with rice, or with a salad. I make plenty so I have leftovers.
Have a great week. See you next time as we present, “From our butcher block to your table”.
Last week’s stormy weather prevented Lemley’s from participating at Sherman Provision’s Farmers Market. Lemley’s will be loaded with produce and will be at the Farmers Market on Thursday August 2nd from 3:30 to 6:30. Be sure to stop by for[caption id="attachment_108" align="alignright" width="300"] Lemley’s Farm Wagon at Sherman Provision Farmer’s Market[/caption]
greatbuys on corn on the cob, tomatoes, cantaloupes, watermelons, onions, etc.
Ezsti will be there with her baked items. She has an Olive Oil Rosemary bread that is delicious. She also had apricot cookies along with other surprises.
Todd Gilbreath will be grilling with his Sidney’s Steak Rub.
Stop at the Farmers Market and support the local commerce.
Hopefully, we can provide you with some answers. Many people are considering purchasing a side of beef, a front quarter, or a hind quarter of beef. We want to provide information to help you decide what is the best choice for you. First of all, we deal with smaller beef, so a side of beef would weigh between 260 and 300 pounds. The cost per pound would be $2.40. There will be some waste on a side of beef; However, you are going to end up with some great beef at a great price. We will cut the beef exactly the way you specify. In fact, you are right back there as the butcher works his magic. He will ask you if you want certain roasts, beef shanks, etc. or if you would rather have additional ground beef. At $2.40 per pound the beef is not wrapped; However, with just a little work and some freezer bags, you can package the meat the way you want it and save the cost of having your beef wrapped.
A hind quarter costs $2.50 per pound. The hind quarter is where the majority of the steaks come from. There are also roasts, and ground meat in the hind quarter. An average hind quarter weighs between 130 and 155 pounds. Again, you will specify how you want the hind quarter cut. A front quarter is where you will find the rib roasts, rib steaks, short ribs, beef shanks, and ground meat. The front quarter will weigh about 150 to 160 pounds.
A shout out to Mr. and Mrs. Kevin Phillips who spent their anniversary getting a hind quarter cut up at Sherman Provision. I had to go back to see what all the laughing was[caption id="attachment_123" align="alignright" width="300"] The Phillips are having fun at Sherman Provision[/caption]
about in the back room. They were a lot of fun.
Please let us know if you have any additional questions about ordering beef. When you place your order, give us a week’s notice so we can hang the beef and age it to perfection.
Until next week…from our butcherblock to your table.