Instructions

Start with Patton's Meaty, Tender Baby Back Ribs. Season ribs on both sides with Patton's Dry Rub or make your own rub with kosher, butcher's black pepper, & granulated garlic.

Par cook the ribs over a med/hot grill for 10 - 15 min each side. Lower the temperature of the grill to low and wrap ribs tightly in heavy duty aluminum foil. Continue cooking ribs on low heat or on indirect heat for 1 hour per rack.

(If you are cooking more than one rack at the same time increase the cooking time 15 - 20 minutes per rack and be sure to rotate the racks of ribs every 15 - 20 minutes. --So they don't burn!-- *For example: if you are cooking 3 racks of ribs the cook time after wrapping in foil should be about 1 hour and 40 minutes.)

Open the foil and coat ribs with your favorite BBQ sauce. Allow sauce to cook into meat for 10 minutes.

We stock a good variety of different sauces that we recommend. Try Honey Habanero, Greens Spicy Vinegar, Bone-Suckin' Sauce, or Miss Effie's Peach just to mention a few.

Instructions

Preheat oven to 350°F.

Grease loaf pan.

Mix loaf ingredients well and put into loaf pan.

In a small pot over low heat, mix sauce ingredients. Pour over loaf.

Bake for 1 hour.

Instructions

While stirring boil the balsamic vinegar and sugar in a small saucepan over medium-high heat until reduced to 1⁄3 cup. Stir occasionally to prevent burning for about 20 - 30 minutes.

Meanwhile, preheat oven to 400°F.

Season the Filet Mignon's with kosher salt and ground pepper.

Cook steaks first in a skillet with a light coat of olive oil or cook in melted butter.

(You could also grill the steaks. Whichever method you use be sure to cook steaks just short of desired doneness.)

Transfer steaks to a baking sheet.

Crumble goat cheese over the steaks and bake for about 3 minutes or until cheese melts.

(You could use blue cheese in place of goat cheese).

Transfer steaks to plates. Drizzle balsamic sauce around and over the steaks and serve.

(You could do the same with a Chateaubriand Roast!)

Instructions

1. Cream butter in small bowl using a fork or electric mixer. Gradually blend in other ingredients for the selected recipe.

Place 2 to 3 teaspoons onto each hot, grilled or broiled steak. Butter melts to form a sauce.

1. Thoroughly combine ingredients, roll with plastic wrap into a log shape and freeze 5 to 6 hours, or until butter is solid. Cut into 1⁄4" (6 mm) slices. Serve one butter slice per serving.

Instructions for grilling and using steak butter:

Brush steaks lightly with oil and season on both sides with salt and pepper. For 1 1⁄4" steaks and medium heat - grill quickly for 4 to 5 minutes per side for rare to medium-rare. Increase time for desired doneness.

Temperature of grill and thickness of steaks will cause cooking time to vary. Serve with one slice of steak butter on each steak!

Instructions

Start with Patton's choice NY Strip, Ribeye, T-Bone, Porterhouse, Filet Mignon, KC Sirloin or Cowboy (B-In Ribeye) Steak. We recommend 1 1⁄4" Steaks.

Coat with olive oil or peanut oil.

Season with Patton's Dry Rub or make your own rub with garlic powder, pepper, salt and whatever else you enjoy!

Grill at medium/high heat for 6 - 8 minutes each side for medium doneness (watch for flare-ups).

Enjoy with or without your favorite steak sauce.

Instructions

Start with Patton's tender, juicy, choice, Prime Rib Roast.

Season meat with salt, pepper, granulated garlic.

Place in a preheated oven at 350°F.

Cook meat uncovered fat side down until internal temperature reaches 80°F. (Approx. 30-40 min.)

Reduce oven temp to 275°F, flip meat over, & tint meat with aluminum foil.

Bring internal temperature to desired doneness (see below). Let roast sit on counter for 20-30 minutes before carving.

Serve with au jus and horseradish.

INTERNAL TEMPERATURE CHART

• 125-130 degrees Rare (cool red center)

• 135-140 degrees Medium (warm pink center)

• 145-155 degrees Well done (no pink)

Instructions

Place the roast in a roasting pan with the fatty side up.

In a small bowl, mix together the garlic, olive oil, kosher salt, & butchers pepper.

Rub the seasonings over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

Preheat the oven to 500°F.

Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325°F, and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135°F for medium rare.

Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Serve w/au jus. You can purchase McCormick's package of au jus or make your own with the drippings and some beef broth.

Also great with real horseradish to the side.

Enjoy!

Use your leftovers to make some great French Dip sandwiches or beef soup.

Instructions

Lightly coat your tenderloins with olive oil then season with one of the following suggestions.

1. Patton's Dry Rub (use sparingly)

2. Make your own rub with kosher salt, butcher's black pepper, granulated garlic, and Worcestershire sauce.

3. Try a different rub that we stock. (Lysanders, Runnin Wild, or Fat Boys) They all come highly recommended.

Cook on medium heat for 15 minutes and then flip. Continue this process for a total cook time of 1 hour. You may cook on aluminum foil lightly coated with olive oil (watch for flare ups). Do not press the meat or stab the meat as this will cause the juices to run out and losing maximum tenderness and color.

For a medium warm pink center the internal temperature should read 135°F with a meat thermometer. Adjust cook time accordingly.

Instructions

Pre heat grill. Season burgers with salt and blacking spice, grill to an internal temperature of 140°F.

(DO NOT PRESS BURGERS THIS WILL CAUSE THE BURGERS TO BE TOUGH)

Build your sandwich by layering the lettuce, tomato, burger, portabella, onion and blue cheese.

Spread your favorite condiments and enjoy!

Instructions

This recipe is easiest cooked with a meat thermometer.

In a bowl, mix the Olive Oil with all the seasonings.

Chop the Garlic Clove into small pieces. Cut a number of slits into the Leg Of Lamb and stuff the Garlic into the cut pockets.

Rub the Olive Oil & Seasoning mixture around the outside of Leg Of Lamb.

Bake in oven at 400°F. Cook uncovered for first 30 minutes. Make tent over the meat with aluminum foil for remainder of cooking time. Total cook time should be roughly 1 1⁄2 hours. We highly recommend checking with meat thermometer.

Cook the Lamb until internal temperature reads 135°F for medium doneness.

The same recipe works for Frenched Rack of Lamb. But if you cook Rack of Lamb the cook time is about 30 minutes. (DO NOT OVERCOOK). Enjoy!

Great with asparagus, sweet potatoes, baking potatoes, white corn, etc.

Instructions

Soak a cedar plank for 30 minutes up to 1 day in water.

Lightly coat Salmon with olive oil and then season one of four ways:

1. Patton's Dry Rub

2. Try Lysanders Fish Rub at Patton's Meat Market

3. Patton's Blackening

4. Kosher salt, butcher's black pepper, & fresh juice squeezed from a lemon.

Heat your grill to medium heat and place water soaked plank on the grill for 6 - 8 minutes. It will begin to crackle and turn black underneath. Make sure you keep the grill at medium heat and the lid closed or the plank will catch fire!

Place the seasoned Salmon directly on the plank for roughly 3 - 5 minutes each side. Be careful when flipping fish over since it is delicate and can fall apart.

As an appetizer we stock Homemade Real Crab and Real Lobster Stuffed Mushrooms.

Instructions

Mix 1 cup flour with granulated garlic, butcher's black pepper, kosher salt, and crushed pecans.

Dip fish in milk and coat in flour mixture.

Pan fry in a light amount of peanut oil, olive oil, or grape seed oil for 3 minutes on each side.

Bake in oven for 10 minutes at 400°F.

Recipe also works great for Sea Bass, Orange Roughy, Halibut, or most mild white fish.

Instructions

You can cook these 1 of 3 ways.

1. You could either bake them for 20 minutes at 400°F
2. Fry them on the stove top in a thin layer of olive oil
3. Grapeseed oil until golden brown (about 3 minutes each side)

Ideas for Dipping

• Major Greys Mango Chutney and Hoisin Plum Sauce
• Dip in Seasoned Flour
• Dip crab cakes in eggs that have been beaten
• Dip in Panco breadcrumbs
• Fry in grape seed oil for 3 minutes on each side

Instructions

1. Dip in Seasoned Flour. (Mix a little salt, pepper, & granulated garlic with flour)
2. Dip crab cakes in eggs that have been beaten.
3. Dip in Panco breadcrumbs.
4. Fry in grape seed oil for 3 min each side.

Use the 'Major Greys Mango Chutney' and "Hoisin Plum Sauce' as a dip.

Instructions

Whisk together lemon juice, olive oil, Greek seasoning, and lemon zest in a bowl.

Pound chicken breasts between sheets of wax paper until 1⁄4 inch.

Marinate the chicken in the lemon marinade at least 30 minutes.

Meanwhile, stir together feta cheese, sun-dried tomatoes, kalamata olives, artichoke hearts and oil from sun-dried tomatoes in a small bowl. Set aside

Preheat oven to 375°F

Remove the chicken from the marinade, and shake off the excess. Discard the remaining marinade.

Divide the stuffing mixture onto each piece of chicken.

Fold the edges of the chicken over the filling and secure with toothpicks.

Place onto baking dish, seam-side down

Bake in the pre-heated oven until the chicken is no longer pink, about 30 minutes.

(Remember to remove toothpicks before serving.)

Instructions

Pre-heat oven to 350°F.

Cook spinach, drain and season w/salt.

Combine chicken, spinach, sauteed onion.

In separate bowl, combine soup, milk, green chilies, sour cream, 1⁄2 cheese.

Combine 1⁄2 cheese sauce with chicken/spinach mixture.

Stuff tortillas with chicken/cheese mixture.

Roll and place in greased 13" baking dish.

Put remaining cheese sauce on top cover with foil and cook 25 minutes.

Add rest of Monterrey jack cheese and cook 5 minutes more.

Instructions

Place chicken in a large heavy saucepan. Add cold water to cover and bring to simmer.

Cook until just tender, about 15 minutes; drain and place on plate rack to cool.

While chicken cools, heat oil in same pot over medium-high heat.

Add onions and saute until translucent, about 5 minutes.

Stir in garlic, chilies, cumin, oregano and cayenne, and saute 2 minutes.

Add un-drained beans and stock. Bring to boil.

Cut chicken into cubes. Reduce heat under pot.

Add chicken and cheese and stir until cheese melts.

Season to taste with salt and pepper.

Ladle chili into bowls and garnish with sour cream.