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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.
Ingredients
- 2 parts olive oil
- 1 part lemon juice
- Oregano, fresh garlic, rosemary.
- 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.
Beef Tenderloin
- 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°.
Watch the videos above and click here for more about Ronnie's Meats.