This Week's Meat Treat...

Meat Molly has a mouth watering special that you better take advantage of right now! After all, what can make you feel better than a succulent little piggy that falls off the bone after being cooked on fiery hot grill? (Yeah I didn't think you had an answer for that)

Ok, so I know its winter. Football season looks a little too yellow for my palate. The temperature hovers between -10 and +10, too cold for most grill enthusiasts. Boo hoo, boo hoo. So I started thinking… What can cheer me up?

All of a sudden, images popped into my brain. I saw juicy ribs roasting over an open fire, the flame hissing as heated fat hit the bright red coals… I saw pork. Baby back ribs. The Best! You don’t have to brave frigid temps to enjoy baby backs this time of year; and talk about a great way to get you thinking about summer.

What started all these porky dreams was a chance encounter with a slab of Niman Ranch ribs I had the other day. Joe Lessard, our fabulous chef here at Lemon Tree, asked me what I had for him to put on special that night. I had recently received some baby backs from a distributor, even though I was hesitant to buy them (it is winter after all). I told Joe about them and his eyes lit up. An hour and a half later I was shaking, literally shaking meat from the ribs!

This struck me as a bit odd. Usually when I cook ribs, it takes at least a few hours before I’m getting messy with some falling-off-the-bone goodness. After picking Joe’s brain for his secret, I found out there wasn’t any secret. These ribs are just that good. He braised them at low heat for an hour and a half and shazam! Perfection!

I’m running these Niman Ranch Baby Back Ribs on special (6.29/lb) for another week just so everyone can take advantage of the low price. Plus, these ribs are the perfect diversion from the winter blues. Trust me. Come summer, it’s going to cost you to take these babies home.

MEAT MOLLY...The New Face of Lemon Tree!

Who's stopped into Lemon Tree lately? If you have; maybe you've seen a new face lurking behind the deli counter? (Sorry if she scared you, yet she really does mean well) This fresh face would be Meat Manager Molly!

Ladies and Gentlemen; this is your neighborhood's savior when it comes to knowledge about ANYTHING dealing with meat. She won't just throw your pound of bologna at you, and give you the evil eye because you won't get out of her sight fast enough.. Molly wants to get to know you, answer any particular questions you have (does that woman ordering honey turkey have a crush on you...ok maybe not that question), and be the person you can come to when you need specific recipe or cooking tips.

Either way, let Molly show you the meaty way! She wants to know your name, (yes like Cheers) hold your hand, ok let's not get ahead of ourselves..Anyway, enough blabbering from me..Let's MEAT MOLLY ( get it MEAT MOLLY hahha..)

So it's a new year and a new job for me. Hi folks, Molly here, your new meat manager at Lemon Tree Grocer. Sometimes, you gotta hit the road to find home again, and for the last ten years, that's been my story. My journey took me as far away as Alaska and as close as Indiana, with a lot of points in between. During the last decade, I picked up quite a few stories, and a plethora of skills; one being meat-cutting. Now, I'm back in sweet home Chicago, and I'm looking to share what I've learned with you.

I started out cutting meat in Anchorage, Alaska and have worked as a butcher in Wyoming and Illinois as well. All this traveling exposed me to many different types of people, all of which enjoy varying cuts of meat. As a result, I've seen multiple ways of cutting and naming steaks, chops, and sausage.

The Lemon Tree offers a unique opportunity for me to blend other skills I attained as well. I have a degree in Journalism from Columbia College where I also studied photography. After talking to Lemon Tree Grocer owners Tim and Shaun (we all agreed), the Lemon Tree is where I need to be. Look to me in the future for any and all of your meaty needs. In the coming weeks and months ahead, remember to check back here for any updates or meat specials at the Lemon Tree. I also hope to share cooking methods and tips for buying the perfect cut. I look forward to meeting each and every one of you!