Freezer Filler

$1,399.99

Includes:

Front Quarter of Beef 128 lb. Total

4-6- Delmonico Rib Eyes- 8 oz. each
10-12 Rib Steaks- 1 lb. each
8- Charcoal Steaks- 2 in each package
2- Boneless Chuck Roasts- 4 lb. each
2- Shoulder Roasts- 4 lb. each
8- Bone-in Chuck Roasts- 4 lb. each
3- Bone-in Chuck Steaks- 2 lb. each
23-28 Pkgs. Ground Beef- 1 lb. in each package
40 Thick & Juicy Beef Patties
20 Thick & Juicy Chuck Patties
5 Pkgs. Beef Stew- 1 lb. in each package
5 Pkgs. Bone-in Short Ribs- 2 lb. in each package
3 Pkgs. Beef Back Ribs- 2 lb. in each package
2- Soup Bones- 5 lb. pkgs.

2. Whole Hog 116 lb. Total

2- 13 lb. Pork Loin cut into: (2 Country Rib, 2 End Roast, and Center Cut Pork Chops)
2- Pork Spare Rib - 3-4 lb.
10 pkgs. Smoked Sliced Pork Bacon - 1 lb. pkgs.
10 pkgs. Mild Country Bag Sausage - 1 lb. Bags
2- 7-9 lb. Smoked Sugar Cured Picnic Shoulder
2- 18-20 lb. Sugar Cured Ham - Cut in Half with 2 Center Slices
Assorted Seasoning Meat (Smoked Pork Neck bones, Smoked Pork Hocks, Smoked Slab Bacon Unsliced

70 lb. Whole Chickens
30 lb. Case of French Fries
30 lb. Case of Yellow Cut Corn
20 lb. Case of Cut Green Beans
20 lb. Case of Lima Beans
20 lb. Case of Green Peas
20 lb. Case of Mixed Vegetables

440 lb. Total

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Ingredients:
3.5 lb          Frenched Rack of Pork
1/4 C          Olive Oil
3 Cloves    Garlic
2 tsp          Salt
1 tsp          Ground Black Pepper
1 sprig       Rosemary, stem removed
1/2 tsp       Red Pepper Flake

Combine all the oil, garlic, salt, pepper, rosemary and red pepper in the blender and blend well for several minutes to form a paste. Coat the roast well in the marinade and allow to rest, covered in the refrigerator for at least 3 hours (overnight is best).

Preheat oven to 400 degrees. Place the roast, bones up, on a rimmed baking sheet and roast for approx 45 minutes. Reduce the heat to 300, and continue to cook until an instant read thermometer inserted into the center of the meat reads 155 degrees (approx 1.5 hrs - but go by the thermometer, not the time).

Remove from the oven and allow to rest, covered loosely with foil for 10-15 minutes. Slice into chops and serve.

Serves 4

Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team