< Back House of Meats: Whole Chicken Legs - On the Bar-B-Que Prep Time: 30 to 60 minutes Cook Time: 30 minutes Serves: 1 Level: Beginner About the Recipe Whole Chicken Legs or Leg Quarters are the Drumstick and Thigh attached, bone-in and skin-on. There is nothing better than diving into a juicy, sticky, “finger lick’in” perfectly grilled House of Meats Whole Chicken Leg rubbed with your favorite rub and basted with bar-b-que sauce with a side of potato salad and corn on the cob! Ingredients House of Meats Whole Chicken Legs Your HOM butcher will gladly separate the Drum and Thigh if you desire, (in some cases there may be an additional cost). Seasoning Please request House of Meats for ready-to-go seasoned rub options, it is an easier option for on-the-go! Barbeque Sauce Stubbs Original Bar-B-Q Sauce Gertie's BBQ Sauce Mississippi Barbecue Sauce Sweet Baby Ray's Barbecue Sauce Oil , any natural oil Paper Towels Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Start by patting the chicken skin dry, the dryer the crispier. Step 2: Season chicken thoroughly. Massage the rub in with your fingers. Place on a tray or rack and let sit for 30 to 60 minutes for the rub to work and for the skin to continue to dry. Step 3: Preheat your grill to 400 degrees. Step 4: Remove chicken from refrigerator and drizzle a few teaspoons of oil over the pieces and recoat with your rub. Step 5: Place the Chicken Leg Quarters on the grill skin side down, cook with the lid closed for 3 to 4 minutes, turn and cook for an additional 3 to 4 minutes. Step 6: Reduce heat to 300 degrees and cook skin side up for 10 to 15 minutes. Step 7: Baste with your favorite Bar-B-Que Sauce, close lid and cook an additional 3 to 5 minutes. Turn and baste other side, and continue to cook for an additional few minutes until the sauce has caramelized. Total cooking time should be about 30 minutes. Step 8: Confirm internal temperature. The internal temperature with an instant read thermometer, should read 165 to 175 degrees. You have achieved perfection. Serve with HOM Potato Salad, Cole Slaw, Macaroni Salad and Corn on the Cob Previous Next

< Back House of Meats: Beer Battered Catfish Prep Time: 15 minutes Cook Time: 5 to 7 minutes for frying Serves: 4 to 6 Level: Easy About the Recipe This Crispy Beer-Battered Catfish is a delicious, golden-fried dish with a light, crispy coating and a hint of savory flavor from the beer and onions. Perfectly seasoned and deep-fried to perfection, these fillets pair wonderfully with fries, onion rings, or hush puppies. Serve them as a main dish or in a sandwich with tartar sauce for a satisfying meal. This recipe will work well with almost any fish fillet. Try with Pan Fish, Perch, or Walleye. Ingredients 3 lbs. House of Meats Catfish Fillets (or fish of your choice) ½ cup Cornmeal ½ cup Flour 2 Eggs 12 oz Beer ¼ cup Minced Onion 3 cups Vegetable Oil Salt & Pepper to taste Additional (optional): House of Meats French Fries, Onion Rings, or Hushpuppies Tartar Sauce Buns for fish sandwiches Preparation Time: 15 minutes Cooking Time: 5 to 7 minutes per batch Preparation Step 1: In a medium mixing bowl, combine flour, cornmeal, salt, and pepper. Step 2: In a separate shallow bowl, beat the eggs, then mix in the beer and minced onions. Step 3: Heat vegetable oil in a frying pan to 375°F. Step 4: Pat the catfish fillets dry with a paper towel. Step 5: Coat each fillet in the flour and cornmeal mixture, then dip into the beer and egg mixture, and coat again in the dry mixture. Step 6: Carefully place the coated fillets into the hot oil and fry until golden brown, about 5 to 7 minutes. The fillets will float to the top when done. Step 7: Remove from oil and drain on a paper towel. Step 8: Serve hot with fries, onion rings, or hush puppies. For a fish sandwich, serve on a bun with tartar sauce. Previous Next

< Back House of Meats: Winter Sloppy Joes Prep Time: 10 minutes Cook Time: 55 minutes Serves: 4 Level: Easy About the Recipe Prepare Winter Sloppy Joes as you would Summer Sloppy Joes with your favorite recipe; instead of buns serve it over mashed potatoes and add a veggie side. This inexpensive and easy meal will warm your family and soon become a favorite! Special thank you to D. Powers for sharing this wonderful recipe! Ingredients 1 cup celery (3 stalks), finely chopped 1 cup bell pepper (assorted colors), finely chopped 1 cup onion , finely chopped 1 ½ lbs House of Meats lean ground beef ¼ cup light brown sugar 1 ½ tsp Dry Mustard 4 tbsp Chili Powder 1 ¼ cups Ketchup 1 cup Beef Broth 1 tsp Vinegar ¼ tsp Salt ⅛ tsp Black Pepper Note: All of the products will be directed to the House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: In a large skillet cook & stir chopped vegetables in oil until tender, about 10 minutes. Add beef, cook & stir, breaking up & browning meat, about 15 minutes. Drain if needed. Step 2: Add brown sugar, mustard, chili powder, ketchup, beef broth & vinegar. Step 3: Stir to combine. Simmer for 30 minutes or until thickened to your liking. Season with salt & pepper. Serve and enjoy! Previous Next

< Back House of Meats: Baked Swordfish with Olive Relish Prep Time: 15 minutes (plus resting time) Cook Time: 10 minutes Serves: 4 Level: Easy to Moderate About the Recipe This Baked Swordfish with Olive Relish is a Mediterranean-inspired dish featuring tender, flaky swordfish topped with a vibrant olive relish. The combination of briny olives, roasted red peppers, capers, and anchovies creates a bold and savory topping that perfectly complements the mild, meaty swordfish. Simple yet elegant, this dish is perfect for a special dinner or a quick, flavorful meal. Ingredients 4 (8 oz.) House of Meats Swordfish Steaks ⅓ cup Chopped Pitted Green Brine-Cured Olives (Greek or Italian) ⅓ cup Chopped Pitted Black Brine-Cured Olives (Kalamata) ¼ cup Roasted Red Peppers (from a jar), chopped 1 tbsp Fresh Parsley, minced 2 Anchovy Fillets, minced 2 tsp Capers, drained 1 tsp Red Wine Vinegar 1 Large Garlic Clove, minced 3 tbsp Olive Oil Salt and Pepper, to taste Preparation Step 1: In a small bowl, combine green and black olives, roasted red peppers, parsley, anchovies, capers, vinegar, and garlic. Step 2: Stir in 1 tbsp olive oil, then season with salt and pepper to taste. Step 3: Let the mixture stand for 1 hour at room temperature or refrigerate for up to 1 day. If chilled, bring to room temperature before serving. Step 4: Preheat the oven to 400°F. Step 5: Place the swordfish steaks on a large baking sheet. Step 6: Brush both sides of the fish with the remaining 2 tbsp olive oil and season with salt and pepper. Step 7: Bake for about 10 minutes, or until the fish is cooked through and flakes easily with a fork. Step 8: Transfer the swordfish to a platter and spoon the olive relish over the top. Step 9: Serve immediately and enjoy! Previous Next

< Back House of Meats: Grill Slow Cooking Pork Western Ribs Instructions Prep Time: 15 minutes Cook Time: 5 hours and 30 minutes Serves: 4 Level: Beginner About the Recipe Slow cooking House of Meats Pork Western Ribs using your Oven, Grill or Smoker. TAKE YOUR TIME!! The lower the slower the better! Ingredients 4 lbs House of Meats Pork Western Ribs (Bone-In) Your Favorite Barb-Que Sauce We suggest Sweet Baby Rays , Gertie’s or Mississippi Kosher Salt Vegetable Oil Large Aluminum Pan Aluminum Foil Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Pat the Pork Western Ribs dry. Do not trim fat, most will cook away. Coat Western Ribs with Vegetable Oil and salt. Step 2: Slow cook the ribs for 90 minutes to start the process: Suggestions: Bake in the oven: Pre-heat oven to 250 degrees. Line a baking pan with foil and cover tightly. Gas Grill: Pre-heat grill to 250 degrees. Grill over indirect heat in a covered aluminum pan. Smoker: Cook on the cool side of the smoker in an aluminum pan covered. Step 3: After Pork Western Ribs have cooked for 90 minutes, UNTOUCHED, turn the ribs and paint with your favorite Bar-B-Que Sauce. Additional cooking time at this point should be a minimum of 3 hours up to 5 hours. The slower you cook them , i.e., the lower temperature, the more tender they are. Take your time. During this portion of the cooking time paint the ribs every half hour. Step 4: After cooking for 3 to 5 hours and the ribs are fork tender and begin to fall apart, Paint the ribs one more time and move to the hot side of the grill or to the broiler if you are using the oven method. Step 5: Pay close attention while caramelizing the sauce, this should only take about two minutes. Step 6: Serve with Cole Slaw , Potato Salad, Deviled Eggs with lots of napkins and wet wipes. Enjoy! Previous Next

< Back House of Meats: 6 Oz. Glazed Boneless Pork Chops Prep Time: 1 hour (bring to room temperature) Cook Time: 10 to 15 minutes Serves: Varies Level: Beginner to Intermediate About the Recipe Thick-cut, juicy, and packed with flavor, these glazed boneless pork chops are perfect for the grill. Pre-marinated in your choice of bold, premium glazes, these chops offer convenience and incredible taste in every bite! Ingredients Available 6 Oz. Glazed Pork Chop Flavors Include: Caribbean Jerk Honey Bar-B-Que Apple Jack Raspberry Bourbon Georgia Peach Herb Butter Garlic JD Bourbon Preparation Preparation Remove pork chops from the refrigerator 1 hour before grilling to allow them to come to room temperature. This helps them cook more evenly. Grilling Instructions High Heat Sear: Preheat the grill to high heat. Sear the pork chops for 2 to 3 minutes per side to develop a flavorful crust. Move to Medium Heat: Once seared, move the chops to a cooler part of the grill to finish cooking over medium heat. Check for Doneness: Use a meat thermometer. Remove the chops from the grill when the internal temperature reaches 135°F . Resting: Tent the pork chops with foil and let them rest for 3 to 5 minutes. They will continue to cook and reach a final internal temperature of 145°F , which is safe to eat. Tips for Success Don’t Overcook: Overcooked pork is dry and tough. Use a meat thermometer to ensure the correct internal temperature. Resting is Important: Resting the pork chops allows the juices to redistribute, resulting in a more tender and juicy final product. Adjust Cooking Time: Adjust the cooking time based on the thickness of the pork chops. Two-zone Grilling: For thicker chops, consider using two-zone grilling (high heat for searing, medium heat for finishing). Previous Next

< Back House of Meats: Mississippi Mud Pot Roast Prep Time: 10 minutes Cook Time: 9 hours and 20 minutes on low / 4 hours and 20 minutes on high Serves: 6 Level: Easy About the Recipe A homestyle meal with fall-apart, tender beef paired with the perfect ingredients! Once prepped in the crock pot or slow cooker, just go on about your day and come back to a delicious, ready-to-serve meal! Ingredients 3 lbs House of Meats Boneless Chuck Roast 6 Pepperoncini Peppers 16 Banana Ring Peppers 1 oz Au Jus Mix Packet ¼ lb Butter 4 oz Package Buttermilk Ranch Dressing Mix 2 cups Whole Baby Carrots 2 tbsp Corn Starch Salt & Pepper to taste Preparation Step 1: Melt the butter on the bottom of the crock pot and mix in the AuJus and Ranch Dressing Mix. Add the Pepperoncini Peppers or Banana Pepper Rings and the HOM Boneless Chuck Roast (no need to salt the pot roast prior). Add the baby carrots. Step 2: Cook on low for 8-10 hours, or on high for 4-5 hours. It will be very tender when it's ready and easy to break apart. Use tongs or two large spoons/spatulas to remove the beef and set aside on a plate. Use a slotted spoon to remove the carrots, and place them on a serving plate with the roast. Step 3: Making Gravy If you have enough juice at the bottom of the crock pot for some gravy, (I always do), turn the crock pot on high. Mix the cornstarch with 4 Tablespoons of pot roast juice and slowly pour some of it back into the crock pot, whisking constantly. Give it time to thicken before you add more, otherwise it will become too thick (if it does, you can thin it with beef or chicken stock). You likely will not need to use all of it. Once it's near your desired level of thickness, remove it from the heat. It will thicken a little bit more upon standing. Step 4: Return the Shredded Chuck Roast to the Crock Pot and mix with gravy. Serve over Mashed Potatoes or Boiled Redkins and enjoy! Previous Next

< Back House of Meats: Boiled Kielbasa Dinner Prep Time: 15 minutes Cook Time: 20 minutes Serves: 2 Level: Easy About the Recipe A timeless comfort meal featuring House of Meats Smoked Kielbasa simmered with tender potatoes, cabbage, onions, and carrots in a flavorful broth. Simple to prepare and perfect for a hearty family dinner. Ingredients 1 lb House of Meats Smoked Kielbasa , sliced into rounds (or leave whole if preferred) 1 medium head of cabbage, cut into wedges or coarsely chopped 5–6 small red or gold potatoes, quartered 1 medium onion, sliced 3–4 carrots, cut into chunks (optional) 2–3 cups chicken broth or water (enough to cover the base) Salt and black pepper to taste Preparation Step 1: Layer the potatoes, onions, carrots (if using), and cabbage into a large pot or Dutch oven. Step 2: Pour the chicken broth or water over the vegetables and season with black pepper and a pinch of salt. Step 3: Place the kielbasa on top of the vegetables. Step 4: Cover the pot with a tight-fitting lid and bring to a boil over medium-high heat. Step 5: Reduce the heat to a gentle simmer and cook for about 20 minutes, or until the potatoes are fork-tender and the cabbage is soft. Step 6: Gently stir everything together and serve warm with your favorite mustard and some crusty bread. Previous Next

< Back House of Meats: Mother's Day Dinner Preparations Prep Time: Cook Time: Serves: Level: About the Recipe Celebrate Mother’s Day with a heartfelt and delicious home-cooked meal that brings elegance and ease to your table. This Tenderloin & Shrimp Appreciation Dinner is designed to impress without the stress. Every detail has been thoughtfully prepared from savory bacon-wrapped filet mignons to flavorful shrimp kabobs, creamy twice-baked potatoes, and a perfectly thawed cheesecake for dessert. Just follow the simple steps below to bring everything together with love and make Mom feel truly celebrated. Ingredients House of Meats Mother's Day Dinner Package Preparation Bacon Wrapped Tenderloin Filet Mignon To Prepare: Preheat grill to 400–500°F . Place Bacon-Wrapped Tenderloin Filet Mignon on the grill. Cook for 4–5 minutes , until golden brown and slightly charred. Turn the steaks over and grill: 3–5 minutes for medium-rare 5–7 minutes for medium 8–10 minutes for medium-well Check internal temperature with an instant-read thermometer: Medium-Rare: 130°F Medium: 140°F Medium-Well: 150°F Twice-Baked Potatoes To Prepare: From thawed: Microwave on high for 3 minutes Bake at 425°F for 15 minutes From frozen: Microwave on high for 5 minutes Bake at 425°F for 30 minutes Shrimp Kabobs To Prepare: Grill over medium heat for 2–3 minutes . Turn and grill for an additional 1–2 minutes . Shrimp are done when they turn pink . Do not overcook. Cheesecake To Prepare: Place the frozen cheesecake in the refrigerator when you arrive home. About 45 minutes before dinner , remove from refrigerator. Plate, cover with plastic wrap, and let thaw on the counter until ready to serve. Previous Next

< Back House of Meats: Mark Siffer's Chicken Gumbo Prep Time: 20 minutes Cook Time: 2 hours Serves: 6 Level: Beginner About the Recipe Want something special with common ingredients you have at home? This is "kicked up" and is easy to make when you shop at House of Meats! Ingredients 2 Whole HOM Cajun Marinated Chicken Breasts . Your House of Meats butcher will be glad to cut into ½ inch pieces. Just ask. 1 Link HOM Smoked Cajun SausageCut into 1/4 inch slices 1 Large Onion, chopped 1 cup Chopped Celery 1 cup Chopped Sweet Bell Peppers 1 cup Chopped Carrots 1 cup Sliced Mushrooms 3 tbsp Butter 3 tbsp Olive Oil 6 tbsp Flour 6 cups Chicken Broth, you may use water. Do not add bullion, too salty 1 tsp Old Bay Seasoning Salt and Pepper to taste Rice, Crusty Bread and Hot Sauce for garnish at serving Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: In a large heavy soup pot melt the butter over medium low heat with the oil. Add the flour and Wisk constantly for about 8 min until the mixture (roux) becomes the color of peanut butter. Step 2: Add celery, onion, carrots, mushrooms, and bell pepper and stir until coated. Mixture will be very thick again so make sure to stir thoroughly and scrape the bottom of the pot. Add the HOM Smoked Cajun Sausage and the remaining stock, and simmer covered for about 30 min. Step 3: Taste for seasoning at this point and add salt and pepper to taste. (about 1½ tsp salt and ½ tsp black pepper). Step 4: Add the chopped HOM Cajun Marinated Chicken Breasts cover and cook over low heat for about 1 hour stirring every 15 min. or so to keep from sticking to bottom of pot. Step 5: Serve over cooked rice or with a great crusty bread. Garnish with chopped parsley or hot sauce... Yummmmmmy! Great reheated the next day (if there is any left) ENJOY! Previous Next

< Back House of Meats: Whole Beef Tenderloin Prep Time: 12 minutes Cook Time: 45 minutes Serves: 8 Level: Intermediate About the Recipe Ingredients 4.50 lbs House of Meats Whole Beef Tenderloin (ask our butchers to trim and tie your tenderloin!) 2 tbsp Unsalted Butter, at room temperature 1 tbsp Kosher salt 1 tbsp Course Ground Black Pepper 1 tbsp Garlic Powder Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Preheat the oven to 500 degrees. Be sure your oven is very clean , the high temperature will cause it to smoke. Step 2: Place the HOM Whole Trimmed Beef Tenderloin on a sheet pan and pat the outside dry with a paper towel. Spread softened butter on the tenderloin with your hands. Sprinkle evenly with the salt, pepper, and garlic. Step 3: Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. Step 4: Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Step 5: While your roast is resting, in a saucepan on the stove bring your House of Meats Au Jus ( you may add the drippings from the roast ) to a boil and then reduce to simmer. Step 6: Remove the strings and slice the fillet thickly. Serve and enjoy! Tips: If a serving is too rare for one of your guests, simply hold their piece of Prime Rib in your simmering Au Jus for the count of 10. This will cook the meat and remove the rareness while the meat will remain moist and tender. They will think you are a culinary genius! Previous Next

< Back House of Meats: Turkey Chops Prep Time: 2 hours Cook Time: 10 minutes Serves: 1 Level: Easy About the Recipe House of Meats Bone In - All White Meat Turkey Chops are cut from Premium Turkey Breasts and may be prepared marinated and grilled or breaded and baked. Ingredients House of Meats - Bone In Turkey Chops Apple Cider Vinegar or Dry White Wine Brown Sugar or Honey Olive Oil Worchester or Soy Sauce Seasoning for your marinade: Thyme, Black Pepper, Minced Garlic, Crushed Red Pepper, and Sea Salt. Resalable Plastic Bags. Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: MARINADE: Prepare a marinade to your tastes. Prepare enough to marinate your House of Meats Turkey Chops. Add to a mixing bowl Apple Cider Vinegar or Dry White Wine, stir Brown Sugar or Honey, and finally seasonings to your taste as Thyme, Crushed Red Pepper, Black Pepper, Sea Salt, or Minced Garlic. Be creative. Stir in a small amount of olive oil until the marinade is the consistency of smooth paste. Step 2: Pat the Turkey Chops lightly with paper towels so they are dry. Put the marinade in a resealable plastic bag and add the chops to the bag. Squeeze the bag lightly to coat the chops and remove as much air as possible and seal the top. Step 3: Place the chops in the refrigerator and let them marinate for 1 to 8 hours, the longer the better. Step 4: GRILLING: Preheat your grill to medium heat. Place the chops on the hot grill and cook them for about 3 minutes per side or until the internal temperature of the turkey chops reaches 165 degrees. DO NOT OVERCOOK. Serve with grilled potatoes and vegetables. Previous Next