This is the time of year for roasting whole pigs. We have a source for you. Phoenix Lechon cooks the pigs and sells them raw for you to roast. Call Brian at 602-410-8115 to order a whole roasting pig.

Does your dog need a healthier diet? We make Raw Dog Food. It is made from 90% beef trim and 10% beef organs. It is packaged in 1 1/2 - 2 lb vacuum sealed bags and frozen. Come on in and get a little or a lot. We have plenty.

Top Sirloin is one of the most versatile cuts of beef and this week we have it in 100% Grass fed or Prime beef (grain finished). YUM ALERT! Scroll down for a marinade guaranteed to make any steak delicious! Rib Eye and New York Steaks are available. All steaks can be CUT TO ORDER.

15% OFF YOUR FAVS
Regular Ground Beef
Beef Patties
Beef Hot Dogs
Seared Steaks with Herb Butter

Babyback Ribs $ 4.99/lb

Grass Fed Top sirloin $ 10.99/lb
21 Day Aged Top Sirloin $ 10.99/lb
Prime Top Sirloin $ 12.00/lb
Wagyu Top Sirloin $ 17.99/lb

Click here for LINK to recipe
Ingredients

1 pound lean ground beef
1 package dry onion soup mix
4 small potatoes peeled and sliced
2 cups carrots chopped
1 large or 2 small onions, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
salt & pepper to taste
condensed mushroom soup

Instructions
If using the OVEN.....Preheat oven to 375°F. Instructions below for the GRILL

Combine ground beef and dry soup mix in a bowl. Form into four patties and set aside.
In a large bowl combine all remaining ingredients except mushroom soup. Toss until well mixed.

Spray a 12″ x 18″ piece of foil with non-stick spray.
Place ¼ of the vegetable mixture in the center of the foil. Top with 1 beef patty. Add 2 tablespoons of condensed mushroom soup on top of each patty.
Seal foil packets well. Place beef side up on a large baking sheet and bake 35-45 minutes or until potatoes and carrots are tender.

GRILL THESE
These foil packs can also be grilled at medium heat for about 45 minutes or until potatoes are tender and ground beef reaches 160°F.

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Ingredients
1/4 cup balsamic vinegar*
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup olive oil
1 Tbsp dijon mustard
2 tsp honey
3 garlic cloves, minced (1 Tbsp)
1 tsp freshly ground black pepper
1 tsp dried rosemary (optional)
4 (8 oz) steaks

Instructions
In a mixing bowl whisk together balsamic vinegar, Worcestershire sauce, soy sauce, olive oil, dijon mustard, honey, garlic, pepper and rosemary until well blended.
Place steak in a gallon size resealable bag, place steak in gallon size resealable bag. Pour marinade over steaks, seal bag while pressing out excess air. Transfer to refrigerator and let marinate at least 30 minutes or up to 8 hours.
Preheat a grill to medium-high heat. Remove steaks from marinade and grill to desired doneness*. Let rest off heat 5 minutes before slicing and serving.

Notes
*If you don't like much acidity balsamic vinegar can be reduced to 2 Tbsp.
USDA recommends a minimum temperature of 145 degrees, temperature should be taken in center on an instant read thermometer.
THIS MARINADE also good on New York strip steaks, Rib eyes, flank or skirt steak.

Click here for LINK to recipe
Ingredients
BLUE CHEESE DRESSING
1/2 c. mayonnaise
1/4 c. buttermilk
1/4 c. sour cream
2 tsp. apple cider vinegar
Dash of Worcestershire sauce
1/3 c. crumbled blue cheese
2 tbsp. chopped fresh parsley
Kosher salt and black pepper, to taste
KEBABS
1 lb. small red potatoes, halved
Kosher salt
1 10-ounce package cremini mushrooms, trimmed, halved if large
Directions
FOR THE BLUE CHEESE DRESSING:
1Stir together the mayonnaise, buttermilk, sour cream, vinegar and Worcestershire sauce in a medium bowl. Stir in the blue cheese and parsley and season with salt and pepper. Cover and refrigerate while you make the kebabs.
FOR THE KEBABS:
1Soak 8 to 12 wooden skewers in water for 30 minutes. Preheat a grill or grill pan to medium. Put the potatoes in a saucepan with salted water to cover by 1 inch. Bring to a simmer and cook until a knife inserted into a potato slips out with just a little resistance, 8 to 10 minutes. Drain and pat dry.
2Put the potatoes in a large bowl and add the mushrooms. Toss with 2 tablespoons olive oil, the garlic powder, ½ teaspoon salt and a generous amount of pepper.
3Toss the steak in another bowl with the remaining 2 tablespoons olive oil, the Worcestershire sauce, ½ teaspoon salt and a generous amount of pepper. Thread the beef, mushrooms and potatoes onto the skewers.
4Grill the kebabs, turning, until the vegetables are tender and the beef is charred, about 10 minutes. Let rest 5 minutes. Serve the kebabs with romaine and drizzle with some of the dressing. Serve with the remaining dressing.