Tuesday, May 1, 2012

Welcome to The Butcher’s Blog!

Now  available monthly by email (subscribe here) and by link from the home page of our web site - www.LongsMeatMarket.com -  and Facebook on the 1st of every month.

This month:
Watch for specials on our Facebook page – We have ongoing announcements.
Win a free $15 gift certificate to our Wine and Cheese Deli from Facebook announcements.
Benton Lane Wines $ 1.00 off per bottle this month

Weekly Events and Classes
Every Wed 4-6pm Rotisserie Free Range Chicken
Every Friday 4-6pm Free wine tasting
Third Thursday – May 17th 7pm Wine and Cheese Pairing Class – Molto Bene - “Let’s Try Italian” ($10)

Memorial Day weekend:  Our famous parking lot BarBQ is starting again. Saturday May 26

" I Almost Forgot About Mother's Day ! "
Wishing ALL Mothers  a Happy  Mother’s Day : Here’s a Recipe for Her
BarBQ Ribs and Sauce, with Jalapeno Cornbread
(and she’s NOT cooking, right?)
Here’s a recipe from a mother of three, Brooke Hope Lambard Kyle, M.D., who relocated to Eugene a few years ago, and has her own cookbook “The CookBrooke” , full of delicious Southern recipes.
BBQ Ribs and Sauce
(serves 15 with six slabs of ribs)
6 slabs baby back pork ribs
2 c spice rub
5 c BBQ sauce
Make spice rub: 1 c sugar, ½ c salt, 2T ea. of paprika, crushed red pepper flakes, onion powder, garlic powder, chili powder and 1T ea. of cumin, celery seed, mustard seed, and cayenne.
rub ribs on both sides with spice rub
Make BBQ sauce:  2 large bottles of KC Masterpiece sauce, 2 jars hot pepper jelly, ½ cup of spice rub, place in saucepan and cook until boiling. Boil for 10 minutes then set aside. Marinate ribs for 30 min before cooking. preheat grill and use hickory chips to flavor the smoke. place on grill using indirect heat and cook the slabs slowly for one hour for the first pound and 30 min for each additional pound, approx 2 hrs. Coat the ribs with sauce for the final 10 minutes of cooking. Serve extra sauce with ribs. Ribs are done when you can pull them apart.

Brooke’s Mother-in-Law won a blue ribbon in Miami for this cornbread recipe. Try this with the ribs. Leslie’s  Jalapeno Cornbread : 2 boxes Jiffy cornbread mix (or other mix to make 3 c mix), 1 ½ cubed or shredded cheddar, 3 c corn (frozen or canned/drained), 2 c milk, 3 eggs, 1 lrg onion chopped, 1/3-1/2 c chopped Jalapenos (seeds removed), ½ c vegetable oil, 2 T sugar. Mix in large bowl, place in greased 9x13 dish, bake @400 degrees for 45 min, let stand before cutting. 

Our Best Grass-Fed Steaks and Cuts
 Of course there are personal preferences, so we like to think of our free range, hormone-free fresh cuts as the “best of the best” that will fit most any type of taste. There is an obvious difference in color and taste between grass fed and grain fed beef. If you haven’t tasted the difference, and want to grill steaks vs ribs on Mother’s Day (or any other day), get ready for a distinctive culinary experience. If you order in advance, we can fresh cut your order on the day of pickup. What’s her favorite? Ask us about Knee Deep Cattle Company steaks.

How Many Different Cuts of Beef?
Take a glance at the various cuts of beef that we have fresh or can custom cut for you.
Chuck, Round, Rib, Brisket and Shank, Short Plate, Shank, Short Loin, Sirloin, and “other”
This pdf is on the Virtual Weber Bullet website


Tweets for Meats
We tweeted some Pinterest Links to some very nice visuals of prepared meat.
With Green marinade -  Where’s the Love? -  Old Style BarBQ -
Steak and Veggies  --- Is this steak shaped like South America? -
Still life with garlic and oil -

Memorial Day Weekend begins Saturday, May 26, 2012, and ends Monday, May 28, 2012.
Our famous and delicious Parking Lot BARBQ starts again this weekend!
Run 4 the Memorial May 28, 2012 - A 4 mile run or walk finishing at Veteran's Memorial in Skinner Butte Park.  Event Times: Monday, 8 a.m. - Event Admission: $20 - $30 - Location: University Park- Address: 23rd & Potter, Eugene, OR 97403 - Phone: 541.484.9883
About Us
We carry a variety of beef products for every discerning taste, including Prime Beef – 2% of cattle reach this grade – and supply Eugene's top restaurants with fresh local meat. If you haven't been in our market you probably have experienced a meal containing our products in your favorite eating establishment.

Our personal service counter is staffed by five meat cutters, available for your questions and giving advice on proper cuts to be used for your dinner party as well as cooking advice.

Visit our store and compare our quality and reasonable pricing to anywhere else in Oregon, or nationwide. We are proud of our tradition as one of Oregon's best meat markets. 
From all of us at Long's Meat Market - Have a warmer and sunny May ,

 submitted by webmaster May 1 2012