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Crock Pot Secrets

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Posted on: February 19th, 2013

Crock-pots are a great tool for the busy cook, slowly braising less expensive cuts and rendering them falling-apart tender – all while you’re off at work. There is no need for stirring and you don’t have to worry about the pan scorching, just set it and forget it. Here are some tips and professional secrets…

Understanding Beef – The Round

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Posted on: February 11th, 2013

Beef cuts can be confusing, some are great on the grill, some are better oven roasts, and others need slow braising to get tender. In previous blogs we talked about the Beef Loin and Rib, as well as the tasty cuts from the Beef Chuck, and today’s feature on the Beef Round completes the series.

Understanding Beef – The Loin

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Posted on: January 22nd, 2013

With hundreds of different beef cuts, it can get confusing. Some are great on the grill, some are better oven roasts, and others need marinating or slow braising. And then there are all the crazy marketing names – what we call a NY Strip at Tony’s is also called Kansas City Strip, Top Loin Steak,…

What is a Meat Bundle?

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Posted on: January 10th, 2013

Recently Westword Magazine asked their readers what a Tony’s Meat Bundle was, and while a few folks knew, most of the answers were hilarious, and a few were definitely not fit to print here! Tony’s Stuffed Chops with my Green Chili and Cheddar Dressing, stuffed chops are very popular in our meat bundles! A Tony’s…

The Ultimate Fried Shrimp

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Posted on: December 21st, 2012

I love fried shrimp, but save them as a special treat… And these fried shrimp are the most special treat ever! My wife taught me how to make Ebi Furai (Japanese Fried Shrimp), and there are simply none better! It’s actually pretty easy, you’ve got to try it! Ebi Furai in one of the four…

The Ultimate Beef Rib Roast

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Posted on: December 18th, 2012

The Beef Rib Roast is the most popular roast for the Christmas season, and why not!? It’s the juiciest and most flavorful of all the beef roasts – if you get a few key things right. Read on for the facts and tips for choosing and preparing the Ultimate Beef Rib Roast! (AKA Standing Rib or…

When is it Done?

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Posted on: December 12th, 2012

If I could only give you one tip when it comes to cooking meats and cooking in general, it would be “Don’t overcook it!” Overcooking makes foods tough, dry and tasteless – and it’s easy to avoid. One of the most common questions I get is “How many minutes do I cook it?” but sadly, cooking just doesn’t…

The Perfect Holiday Ham

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Posted on: December 5th, 2012

Chefs do have a few tricks up their sleeves, but when it comes to ham, all we can really do is heat it up. Sure we can put a fancy glaze on it, but there’s no way to improve the taste, tenderness, juiciness or flavor – so it’s important to start with the best ham…

Appetizers Made Easy!

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Posted on: December 1st, 2012

More appetizers are eaten between Thanksgiving and New Years Day than all the rest of the months combined!  OK, so I made that up, but the way appetizers are selling lately, it’s got to be true! Tony’s Homemade Heat-n-Serve Appetizers I used to make my own hot appetizers, but now we’re making my recipes at…

Tips for Great Turkeys

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Posted on: November 12th, 2012

Holiday meals are the most special of the year, so this is no time to be guessing or skimping on lesser ingredients! Here are some turkey facts to help you choose the right bird and make it extra special.   Insist on a Fresh, Natural Turkey This is our most popular turkey; they’re raised naturally without cages, antibiotics,…

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