Patton's Baby Back Ribs

Start with Patton's Baby Back Ribs (figure 1 lb per person).

Rub with Patton's Dry Rub.

Let marinade for 1/2 hour to as long as 24 hours.

Sear on Medium/High heat for 8-10 minutes on each side.

Coat with your favorite BBQ sauce (we recommend 'Sweet Baby Rays') and then wrap tightly in heavy duty aluminum foil.

Cook over low heat for 1 1/2 hours (indirect heat is recommended)

Enjoy your ribs - They'll melt in your mouth!

As a side item we stock Fresh California Asparagus, Yellow Squash, Zucchini, Super Sweet White Corn, Steak Cut Portabello Mushrooms.

Steak - Grilled to Perfection

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 concoction with garlic powder, pepper, salt and whatever else you enjoy!

Grill at medium/high heat for 10 minutes each side for medium doneness (watch for flare-ups).

Enjoy with or without steak sauce.

Patton's Perfect Prime Rib

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

Season meat with salt, pepper, granulated garlic.

Place in a preheated oven @ 350 degrees.

Cook meat uncovered fat side down until internal temperature reaches 80 degrees.

After 30-40 minutes of cook time do the following (reduce oven temp to 275 degrees, flip meat over, & tint
meat with aluminum foil).

Bring internal temperature to desired doneness (chart 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)

Pecan Encrusted Sea Bass

Start with Patton's Fresh Sea Bass.

Mix flour with granulated garlic, pepper, and crushed pecans.

Dip fish in milk and coat in flour mixture.

Pan fry in peanut oil for 3 minutes on each side.

Bake in oven for 10 minutes at 400° F.

Enjoy!