12213 Riverside Drive East
Tecumseh, Ontario N8N 1A1
519.735.5315
Monday: Closed
Tuesday: 10 - 6
Wednesday: 10 - 6
Thursday: 9 - 6
Friday: 9 - 6
Saturday: 8 - 6
Sunday: 10 - 5
Always Pleased to
Meet You...
Always Meat to
Please You
Pork Recipes...
Prep Time: 10 minutes
Marinating Time: 1 to 3 Hours
Grilling Time: 1 1/2 to 2 Hours
Makes 4 servings


Rub:
1/2 cup light brown sugar
2 tablespoons kosher salt
1 tablespoon prepared chili powder
1 tablespoon freshly ground pepper

2 racks baby back ribs, 1 1/2 to 2 pounds each

1. To make the rub: In a small bowl, mix the rub ingredients.
2. Season the ribs all over with the rub, pressing the spices into the meat. Wrap the ribs in plastic wrap and refrigerate for 1 to 3 hours.
3. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Grill over Indirect Low heat (grill temperature should be about 300 degrees) until the meat is very tender and has shrunk back from the ends of the bones, 1 1/2 to 2 hours.
4. Transfer the ribs to a baking sheet and tightly cover with aluminum foil. Let rest for 30 minutes before serving. Serve warm.
Basic Baby Back Ribs
Don't forget about us!!
Pulled Pork Barbecue with Hot Pepper Vinegar Sauce
Makes 12 servings

For the Rub:
1 tablespoon paprika
1 tablespoon packed light brown sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon kosher salt
1/2 teaspoon cayenne
1 boneless pork shoulder roast,
4 - 5 pounds, rolled and tied
(Ask Jerry or Kevin to roll &
tie it for you!)

For the Sauce:
1 1/2 cups cider vinegar
2 tablespoons granulated sugar
1 teaspoon Tabasco sauce
1/2 teaspoon crushed red pepper flakes
Kosher salt
Freshly ground black pepper

Hamburger Buns

1. To make the rub: In a small bowl, mix the rub ingredients.
2. Coat the roast evenly with the rub. Allow to stand at room temperature for 30 minutes before grilling.
3. Grill the roast, fat side up, over Indirect Medium heat until the internal temperature reaches between 185 degrees and 190 degrees, 3 to 4 hours. The meat should be so tender it pulls apart easily.
4. Remove from th egrill, place on a platter, and loosely cover with foil. Allow to rest for about 20 minutes.

To make the sauce:
1. In a medium sacuepan, combine the sauce ingredients, including salt and pepper to taste, and bring to a boil. Reduce heat to low and simmer for 10 minutes. Keep warm.

To Finish:
Thinly slice, chop or "pull" the pork meat into shreds with your fingers or two forks, discarding any large bits of fat.
Moisten the meat with some of the sauce and mix well in a bowl. Grill the buns over Direct Medium heat until lightly toasted, about 30 seconds. Serve the pulled pork warm on the buns with the remaining sauce on the side.
Grilled Pork Chops with Two-Melon Salsa
Makes 4 servings

Salsa:
1 cup chopped seedless watermelon
1 cup chopped honeydew melon
3 tbsp finely chopped sweet onion
1 tbsp finely chopped jalapeno pepper
1 tbsp chopped fresh cilantro
1 tbsp fresh lime juice
1/8 tsp salt

Pork Chops:
2 tsp canola oil
1 1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 (4-ounce) boneless center-cut pork chops
Cooking spray

1. To prepare the salsa, combine the first 7 ingredients; set aside.
2. To prepare pork chops, heat a grill pan over medium-high heat. Combine oil and next 4 ingredients (through black pepper) in a small bowl. Rub oil mixture over both sides of pork chops. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with salsa.
Sausage, Peppers & Onion Gyro
Makes 4 sandwiches
Total Time: 35 minutes

2 links each Lakeside Meats Hot and Sweet Sausage (about 1 pound)
1 tsp canola oil
2 bell peppers (1 green, 1 red), sliced into 1/2-inch strips
1 medium sweet onion, sliced into 1/4-inch rings
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/8 tsp ground black pepper
4 large pitas
4 tbsp Parsley Vinaigrette
1. Heat grill or grill pan over medium-high heat. Prick each sausage with a fork, and grill, turning occasionally, until evenly browned and cooked through. Toss oil, bell peppers, onion, herbs, and pepper in a bowl and grill vegetables until tender and onions are translucent. Transfer sausages to cutting board, let cool slightly, and slice into 1/2-inch pieces. Toss with vegetables.
2. Cut four 6- by 6-inch sheets of parchment paper. Place pita on each sheet. Divide peppers, ontions and the mixed sausages onto each pita. Drizzle 1 tbsp of the Parsley Vinaigrette over each.
3. Wrap each pita tightly with parchment paper, and secure with a toothpick. Serve hot or at room temperature.

Parsley Vinaigrette
Makes: 1/4 cup
Time: 10 minutes
Puree together the juice of 1/2 large lemon, 1 cup chopped flat-leaf parsley, 1 tbsp honey and 1/4 cup light oil (try grapeseed or safflower) until smooth and emulsified. Transfer to a cruet with a stopper.
Dry-Rubbed Pork Tenderloin
With Fire-Roasted Tomato Sauce
Makes 4 servings
Prep Time: 20 minutes
Grilling Time: 15 to 20 minutes

Sauce:
8 ripe plum tomatoes, stems removed
1 jalapeno pepper, seeds removed
1/2 cup tightly packed fresh basil leaves
1/2 cup roughly chopped red onion
1/4 cup tightly packed fresh cilantro
1 tbsp fresh lime juice
2 tsp minced garlic
Kosher salt
Fresh ground black pepper

Rub:
1 tsp paprika
1 tsp dark brown sugar
1 tsp kosher salt
1/2 tsp chili powder
1/2 tsp black pepper
1/4 tsp allspice

2 Pork Tenderloins, about 1 pound each
Extra virgin olive oil

1. To make the sauce: Grill the tomatoes and jalapeno over Direct High heat until blackened and blistered in spots, turning as needed. The tomatoes will take 4 to 6 minutes and the jalapeno will take 2 to 3 minutes. Put the tomatoes and jalapeno in a food processor along with the remaining sauce ingredients, including salt and pepper to taste, and process until smooth. Transfer the sauce to a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.
2. To make the rub: In a small bowl, mix the rub ingredients with your fingertips.
3. Allow tenderloin to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray wiht oil and spread the rub all over, pressing the spices into the meat.
4. Grill over Direct Medium heat until the pork is barely pink in the center, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and let rest for 3 to 5 minutes before slicing. Serve warm with the sauce.