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New Appetizer Samplers on a Cedar Plank

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Posted on: July 9th, 2012

Hungry? Nothing satisfies like meat and cheese board for a quick lunch in the park, at a concert or ball game, with beer or cocktails at happy hour, or with wine while supper cooks – but who has time to put one together? We do! Tony’s Mini Meat and Cheese Sampler Planks Not as big and…

Cedar Planks and Gas Grills – A Dynamic Duo!

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Posted on: July 5th, 2012

Gas grills are fast and easy, but don’t offer the flavor of charcoal – but toss in a cedar plank and teach that old gas grill some tasty new tricks!  A cedar plank adds just the right amount of smokiness to your dish as it protects delicate meats, fish and vegetables from falling apart, sticking…

Tuscan Pea and Orzo Delight

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Posted on: June 26th, 2012

The weather’s hot, so cool salads and tender grilled meats are the ticket!  This week we got some beautiful peas in from Musso’s Farms in Pueblo, and my fresh herb garden is going crazy, so I put together this impromptu salad / pasta dish with a little pancetta in the freezer and pantry ingredients. Is…

Mastering Grilled Chicken

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Posted on: June 18th, 2012

Cooking chicken can be a little tricky, especially on the grill. It’s not your fault if your chicken legs are burned on the outside and raw in the middle, or that your chicken breasts are dry as a bone – it’s the darn chicken’s fault! The problem is that chicken breasts are a totally different…

The Skinny on Pork

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Posted on: June 8th, 2012

Once upon a time, before vegetable oils and when olive oil was rare in the US, pork was raised mainly for its fat. Almost every rural household kept a couple of pigs fattening up for the winter.  This is where we get the image of a fat old pig rolling in the mud and eating…

The Lowdown on Kobe

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Posted on: May 29th, 2012

First off, this is not a basketball story! Here in Colorado we care more about great beef than the Laker’s shooting guard, and besides, we’re Nugget’s fans! Kobe Beef confuses most folks, and rightly so, it’s a complicated subject!  I’ll try to simplify it here… Wagyu beef in a Japanese supermarket Why Eat Kobe or…

Four Steps to the Perfect Steak

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Posted on: May 23rd, 2012

There are four fundamental elements to cooking great steaks; The Cut, The USDA Grade, Extended Aging, and Proper Cooking and Resting. Get these four steps right and you can enjoy the finest steakhouse quality town for a fraction of the price.  Read on for details and tips. Cheers! Chipotle Encrusted Tenderloin with Port Wine Sauce…

Suppertime Solutions!

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Posted on: April 27th, 2012

No matter how much you like to cook, some nights you need a shortcut, so we’ve been working on a line of great tasting side dishes that go from the freezer to microwave to table in minutes. Hand crafted in small batches by our chefs, keep a few on hand for tasty suppertime solutions! Steak…

It Gets Better with Age

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Posted on: April 19th, 2012

Aging beef is a time-honored butchery practice, and something Tony has always insisted on.  Sides or quarters are hung in ideal conditions for two, four or even six weeks, making them much more tender and flavorful.  The animal’s natural enzymes and evaporation are the agents of change. Short Loins Dry Aging in our cooler for the ultimate T-bone Steaks…

Simple, Quick and Delicious Recipes

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Posted on: April 12th, 2012

Since I spend all day with food at work, the general rule around my house is “If it takes longer to cook than it does to eat, we aren’t having it!” All of us need simple suppertime solutions from time to time – and the following video shares a couple deliciously simple recipes that don’t take…

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