Monthly Archives: March 2012

A tip from David on cooking London Broil on the grill/bbq pit/smoker:  After seasoning, he wraps his London Broil in foil, leaving just a little opening for some smoke to get in.  Then he cooks it over mesquite coals for … Continue reading →

A London Broil from last night makes a wonderful steak salad today, steak sandwiches tomorrow!  Took about 30 minutes to cook in the oven.  A very tasty cut of beef!  See the recipes under Beef Recipes – Steak – London … Continue reading →

Yesterday the Wall Street Journal mentioned that BPI was temporarily shutting down three plants that make “lean, finely textured beef”, aka pink slime.  Now this is startling:  according to that article, the annual pink slime production was, most recently … … Continue reading →

Early last week one of our good customers, Janice H., made a reference to “pink slime” in an email.  I didn’t really understand it at the time, I just thought it was a generic reference to what might be added … Continue reading →

Come join Dirty’s and Lone Star Grassfed for a very important occasion – the annual celebration of the independence of our great state! On this Friday, from 6 – 9 pm, we will be serving our Condalia Farms Brand Steakburger, … Continue reading →