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your shopping; when you’re finished, you can pick up your purchased ribs straight from the grill on your way out. If the ribs are being made inside, you can follow the same process, but at the store’s hot food section. “If you don’t buy our ribs on Fridays, you’re kind of crazy,” Westbrook says with a laugh. “I mean, you can’t buy the ingredients, the seasoning and the sauces, and then smoke your own ribs for the prices we are offering — and I don’t think you could match our quality either!” And if Full Slab Fridays weren’t enough, the next day is Sizzlin’ Steak Saturdays, where you can get a 100% USDA Chairman’s Reserve 100% Angus Choice New York strip and a twice-baked cheddar and bacon potato at the best prices in town. Stores also occasionally barbecue different cuts as well, such as prime ribeye, when they can offer great deals on them. “We cook them throughout the day, so it’s always fresh,” he says. On the hot line — the hot food section at your local Rouses — every Saturday you’ll find things like pulled pork, rib tips, chicken, wings, mac and cheese, collard greens and other items you could expect to find at any outdoor barbecue. This isn’t just a summertime offering, Westbrook explains. Around here, barbecue is year-round. “There are a lot of barbecue places that I think have fantastic ribs, but none can beat us on price,” says Westbrook. “In this day and age, we see customers coming to our stores looking for great-quality food and a better value. And we’re smoking meats every day. We’re cooking every day. We’ve got what customers are looking for.” – David W. Brown

ARROW-CIRCLE-RIGHT Sometimes you want barbecue, but don’t have 12 hours to spend at the smoker. Or you have 12 hours, but don’t have a smoker. Either way, as usual, Rouses Markets has you covered. “Every day, we offer the Full Slab Ribs on the Hot Grab and Go Case at just about every Rouses location,” said Michael Westbrook, the director of deli, cold cuts and sushi for Rouses Markets. “Generally — especially during the summer — you’ll also find pulled pork as a grab-and-go item.” There is also the popular BBQ Sampler: a smoked chicken leg quarter — that’s the thigh and the drumstick, still connected so it’s juicier and has more flavor — pulled pork and sausage, served with Rouses Barbecue Sauce. “We offer that hot and cold, for lunch and dinner.” Weekends at Rouses mean Full Slab Friday, offering ribs that are hickory smoked in-house for three hours, prepared using local seasonings. “Our customers love it,” said Westbrook. “They absolutely love it. And it’s incredible how much the stores really get behind it.“ The pork ribs are prepared St. Louis style, which is a special trim squaring them off in a beautiful way. “We pick a larger size than most people do,” he said, around a 2.75-pound rib when it’s raw. They are sweet with a kick of spice, and offered sauced or un sauced. Many stores do their grilling right at the front entrance. Some do them in the back or in the kitchen, all depending on local regulations. Regardless of how your local Rouses prepares them, ordering could not be easier. If you see a Rouses team member cooking out front, you can order as much as you want right there. Place your order, then go in and do

Photo by Romney Caruso

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