Newsletter

July 2013

Emighs Market
1660 N Lincoln Ave Dixon, CA 95620
www.EmighsMarket.com

(707) 678-8809

Happy Independence Day!

Join us on July 18 th 2-6pm for an EXCLUSIVE EVENT held by All Save Energy at Emighs Market! There will be lots of FREE SAMPLES so come on by! For more information check out our invite on Facebook and the Emighs Market mailing list!

BBQ Season is burning up

this month, but lucky for you Emighs Market now has delicious Beef AND Pork ribs in stock EVERYDAY! And dont forget about the Linguica, Hot Dogs and

Sausages!

You can also come in and pick up some great tasting rubs and BBQ Sauces! We have a HUGE

variety of flavors, just ask us which one we

recommend for your next BBQ! And dont forget to try our NEW

Rob, Arnie & Dawn Spice Rub and BBQ Sauce!!!

July 2013

Dessert Bars!

Shortbread Cookie Bites! Our NEW! Slow Cooked Lamb Shoulder Sandwich with a Creamy Cole Slaw!

Dry Rub Seasoning: 1 tsp Black Pepper* 2 tsp Salt* 4 tsp Chili Powder 4 tsp Garlic Salt cup Brown Sugar tsp Cinnamon tsp Red Pepper tsp White Pepper tsp Celery Salt Liquid Seasoning: 1 tbs the dry rub mix cup Apple Jelly* cup Brown Sugar cup Honey* cup Apple Cider

Prep Tim e: 20 MIN Cook Tim e: 3 HR 2 Slabs of Baby Back Ribs*

Combine the dry rub ingredients and mix well. Reserve a tablespoon of the rub for the liquid seasoning mixture. Generously apply the dry rub onto the front and back sides of ribs and gently pat. Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill. Add a small aluminum pan to the void side and fill it halfway with water. When the charcoal grill reaches 250F, place ribs meatside up on grill grate and cook over indirect heat for 2 HRS and 15 MIN. Remove the ribs from the grill. Place each slab meat-side down on its own doubled aluminum foil square. The foil should be large enough to completely wrap each slab. Mix the liquid seasoning in a small bowl. Pour -cup of the liquid over each slab. Then, tightly wrap and seal each slab with aluminum foil. Place the wrapped ribs back on the grill for 1 HR at 250F. Remove the ribs from the charcoal grill, unwrap and discard foil. Brush finishing glaze on both sides of the ribs. Place the ribs back on the grill for 15 MIN, or until sauce caramelizes. Recipe created by champion pitmaster, Chris Lilly. *Items found at Emighs Market!