From Beth's Desk

Fall is coming and you are planning your menus for the HOLIDAYS. Let us help you. We have all the good stuff.

Slots for Fresh, Never Frozen Turkeys are still available. We don't carry Turducken but we carry whole Duck and for something special we can Smoke your Turkey. If you prefer Pheasant or Goose, let us know right away.
OR.....Maybe you would like a whole Chicken (see recipe below) for Thanksgiving. Either way the Turkey or Chicken from AZ Ridgeview FARMS are Fantastic!!!

We will have plenty of Prime Rib and Beef Tenderloin in 2 varieties. The 21 Day Aged Angus (grain finished) is your choice for guaranteed juicy roasts. Our Grass Fed beef is 100% fed and finished and will exceed your expectations.

Smoked Ham and Pork Rib Roasts are popular for the holidays. Remember we can make Skin On pork specialties with an advance order. Do you like Porchetta, Norwegian Ribbe and Skin on Pork Shanks? We have got you covered.

If you like to cook on the "Wild Side" we can get you Bison Rib roast, Elk or Venison Roasts.

If you like WAGYU we can be working on that too.

We custom cut, lift and tie, score the skin and seal in the freshness on all of your orders.

Give us a CALL to get started 602-258-5075

Smoked Pork Ears

Smoked Rib Tips

Click here for Roasted Chicken and Gravy recipes

Chicken is delicious for Thanksgiving. You don’t need a giant roasting pan to make a chicken, it holds together better than turkey and is very tasty. Make TWO!
INGREDIENTS
¾ pound (4) medium carrots, peeled and halved lengthwise
¾ pound baby potatoes, scrubbed
8 ounces frozen pearl onions, defrosted, drained, and patted dry (1 ¼ cups), reserved
3 tablespoons olive oil
3 tablespoons Cravings’ Garlicky Onion Herb seasoning blend (or 1 tablespoon each garlic powder, onion powder, kosher salt, and dried thyme)
1 head garlic, top ½ inch sliced off and discarded
4 sprigs rosemary
1 (4–4 ½-pound) whole chicken, patted dry
1 stick unsalted butter, softened
+ Kosher salt
+ Pepper's Cheat'n Gravy, for serving

DIRECTIONS
Preheat the oven to 375°F. Put the carrots and potatoes in the bottom of a 13x9-inch baking dish or roasting pan, drizzle with 2 tablespoons olive oil, and sprinkle with 1 tablespoon Cravings’ Garlicky Onion Herb seasoning blend (or
combination of garlic powder, onion powder, kosher salt, and dried thyme). Use tongs (or your hands) to toss and coat right in the pan, then put the carrots in the center of the dish to create a “roasting rack” the chicken will go on, and arrange the potatoes around the outer edge of the dish.
Nestle the garlic head in a corner of the pan, drizzle with the remaining tablespoon olive oil, and season lightly with salt. Season the cavity of the chicken with salt and arrange 2 tablespoons of rosemary inside the cavity.
Combine the butter with the remaining 2 tablespoons seasoning in a bowl, then rub all over the chicken. Tie the legs together with cooking twine for a nicer presentation, and place the chicken on top of the carrot “rack.”
Roast, basting with pan juices every 20 minutes. About halfway through cooking, add the onions to the perimeter of the pan—otherwise they may get overcooked and burn. Cook until the chicken is golden brown and a drumstick pulls
away when jiggled, about 1 hour, 20 minutes. (The internal temperature of the deepest part of the thigh should reach 165°F when measured with an instant-read thermometer and juices should run clear.) Carve and serve with the veggies and Pepper's Cheat'n Gravy (recipe below)

This is the perfect gravy to make when you’re not roasting your own whole turkey (or Thanksgiving chicken...). Or, if
you're like us and just want to dunk everything into gravy and want to do it NOW. Soy sauce is your best friend here for a fast-and-flavorful gravy, and you’ve probably got everything else in the house already.

Ingredients
1 cup warm water
2 chicken bouillon cubes
1 cup 2% milk
1 tablespoon soy sauce
¼ cup unsalted butter
¼ cup flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper

Directions
Combine the water, milk, bouillon, and soy sauce in a small saucepan and heat over medium-low heat, stirring, until
the bouillon cubes dissolve. Turn off the heat and cover to keep warm.
Melt the butter in a medium saucepan over medium heat, then add the flour, onion powder, garlic powder, and pepper
and cook, stirring, until smooth, 2 minutes.
Slowly whisk the milk mixture into the flour mixture until fully incorporated. Bring to a boil, reduce the heat to low, and simmer, whisking, until a thick gravy consistency is achieved, 3–4 minutes. Serve immediately.