Labor Day weekend means the end of summer is unofficially here, and that means its time to barbeque.
No barbeque is a success without the meats, and Ronnie's Meats located in Detroit's historic Eastern Market has all the high-quality cuts to make your backyard grilling an experience to remember.
Owner Tom Bedway stopped by the Fox2 Studios Sunday morning to highlight some of his favorite meals and share the recipes that make their dishes famous.
Rack of Lamb and Butterflied Lamb Leg
*Marinate meat overnight for best results.
- 2 parts olive oil
- 1 part lemon juice
- Oregano, fresh garlic, rosemary.
- Mix ingredients in a bowl.
- Place lamb rack or butterflied leg in a zipper bag and pour marinade over meat.
- Move bag around to distribute marinade over meat. Place bag in a bowl and refrigerate overnight. Salt and pepper prior to placing meat on grill.
- Grill/Sear meat on direct high heat for 7 to 8 minutes with grill open. Move to indirect heat or onto a piece of foil, close lid and cook for another 20 minutes.
- Internal temperature of lamb should register 120 to 130° degrees.
- Season top of pork loin generously with Ronnie's Rib Rub.
- Grill on direct high heat 10 to 12 minutes to sear all sides.
- Remove loin to indirect heat or onto foil, close lid and cook for another hour.
- Internal temperature for pork should 140 to 180° degrees.
- Slice fresh pineapple into 1" rings. Brush with olive or canola oil. Grill 5- 8 minutes on each side.
- Using ripe peaches, cut in half and remove pit.
- Brush flesh side with olive or canola oil.
- Place flesh side down on medium heat. Grill 5 minutes on each side. Sprinkle with cinnamon.
- Peaches can eaten with pork or enjoyed with whip cream or ice cream if used for dessert.
- Using a 4-5 lb. center cut tenderloin at room temperature, rub tenderloin with olive oil and season generously with coarse/kosher salt and fresh ground pepper.
- Sear tenderloin on all sides with direct heat of grill for approximately 5 minutes/side.
- Transfer meat to indirect heat and close grill. Turn occasionally and cook until internal temperature is 125°.
- ½ cup sour cream ¼ tsp salt
- 2 tablespoon mayonnaise ½ tsp. pepper
- 1 tbsp. prepared horseradish 1/8 tsp. white pepper
- 1 clove garlic minced 1/8 tsp. dried dill
- 1/8 tsp. garlic powder
- Mix and chill at least 20 minutes before serving.
- Peel back corn husk to base and remove all corn silk. Reposition husks over corn.
- Place in a bowl of cold water with 1 tablespoon of salt. Soak for 10 minutes.
- Shake off excess water and place on grill on medium heat. Close cover and grill 15 to 20 minutes, turning every 5 minutes, until kernel are tender when pierced with tip of knife.
Watch the videos above and click here for more about Ronnie's Meats.