I'm very pleased today! Food Lion just started a sale on spare ribs
today and I bought 8 slabs at $1.69 per/LB. The lowest price I've seen
for many, many months! Yee Hah!
--
Mike Willsey (Piedmont)
"The Practical Bar-B-Q'r!"
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

Charities; Oxfam GB: http://www.oxfam.org.uk/about_us/index.htm,
Operation Smile: http://www.operationsmile.org/

If you or a loved one has thyroid issues, please have their thyroid
checked for radiation levels!

Piedmont wrote:
> I'm very pleased today! Food Lion just started a sale on
> spare ribs today and I bought 8 slabs at $1.69 per/LB.
> The lowest price I've seen for many, many months! Yee Hah!

Sam's (here in Orlando) has spares regularly at $1.89/# (3 slabs per
cryovac pack) and frequently goes down to $1.79/#, but it's rare that I
see them much lower. Lasr summer right after July 4, they had a sale @
$1.49/# and I stocked up my freezer.

BOB
who is now thinking that some ribs sound excellent

Piedmont wrote:
> BOB wrote:
>> Piedmont wrote:
>>
>>> I'm very pleased today! Food Lion just started a sale on
>>> spare ribs today and I bought 8 slabs at $1.69 per/LB.
>>> The lowest price I've seen for many, many months! Yee
>>> Hah!
>>
>> Sam's (here in Orlando) has spares regularly at $1.89/#
>> (3 slabs per cryovac pack) and frequently goes down to
>> $1.79/#, but it's rare that I see them much lower. Lasr
>> summer right after July 4, they had a sale @ $1.49/# and
>> I stocked up my freezer. BOB
>> who is now thinking that some ribs sound excellent
> I had some fun picking them out, I went back to the meat
> case and all I saw was these little packages of cut up
> blocks of spare ribs! First thing I thought us, BS!, the
> ad said spares and those ain't spares!
> I went to the butcher buzzer and started slamm'in the guy
> saying that when the store says spare ribs, that is what
> I expect to see. I asked if they had anything not ruined!
>
> He took me back into the meat dept and showed me 4 double
> cryo packs! I said price 'em out and they leave with me!
>
Good for you! We have to do our best to keep them straight.

Speaking of keeping them straight...did you know that you can buy "Choice
Angus Pork Shoulder Roast"?
I can't find an on-line add, but I have seen this in several flyers.
Sheesh!

BOB

BOB wrote:
> Piedmont wrote:
>
>>I'm very pleased today! Food Lion just started a sale on
>>spare ribs today and I bought 8 slabs at $1.69 per/LB.
>>The lowest price I've seen for many, many months! Yee Hah!
>
>
> Sam's (here in Orlando) has spares regularly at $1.89/# (3 slabs per
> cryovac pack) and frequently goes down to $1.79/#, but it's rare that I
> see them much lower. Lasr summer right after July 4, they had a sale @
> $1.49/# and I stocked up my freezer.
>
> BOB
> who is now thinking that some ribs sound excellent
>
>

I had some fun picking them out, I went back to the meat case and all I
saw was these little packages of cut up blocks of spare ribs! First
thing I thought us, BS!, the ad said spares and those ain't spares!

I went to the butcher buzzer and started slamm'in the guy saying that
when the store says spare ribs, that is what I expect to see. I asked if
they had anything not ruined!

He took me back into the meat dept and showed me 4 double cryo packs! I
said price 'em out and they leave with me!

--
Mike Willsey (Piedmont)
"The Practical Bar-B-Q'r!"
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

Charities; Oxfam GB: http://www.oxfam.org.uk/about_us/index.htm,
Operation Smile: http://www.operationsmile.org/

If you or a loved one has thyroid issues, please have their thyroid
checked for radiation levels!

Piedmont wrote:
> I'm very pleased today! Food Lion just started a sale on spare ribs
> today and I bought 8 slabs at $1.69 per/LB. The lowest price I've
seen
> for many, many months! Yee Hah!
> --
> Mike Willsey (Piedmont)
> "The Practical Bar-B-Q'r!"
> http://groups.msn.com/ThePracticalBa...ewwelcome.msnw
>
> Charities; Oxfam GB: http://www.oxfam.org.uk/about_us/index.htm,
> Operation Smile: http://www.operationsmile.org/
>
> If you or a loved one has thyroid issues, please have their thyroid
> checked for radiation levels!

Yep, I saw the ad for F.L. yesterday. Don't have the $$$ this time
around but, I'm sure it'll happen again.

Rob

Piedmont wrote:
> BOB wrote:
>> Piedmont wrote:
>>
>>> BOB wrote:
> SNIP
>> Speaking of keeping them straight...did you know that
>> you can buy "Choice Angus Pork Shoulder Roast"?
>> I can't find an on-line add, but I have seen this in
>> several flyers. Sheesh!
>>
>> BOB
>
> They ain't no "Angus" pig! (LOL)This Angus beef hype is
> crazy!, as far as I'm aware, Angus is simply a cow that
> has larger muscle than other that have been breed for
> meat consumption.

LOL Exactly! I made my feelings known at the store in question. I even
told the manager that if they couldn't be truthful about this packaging,
how could I trust them to be honest about other things. He said that he
would talk to the people doing the packaging and labeling in the meat
department.

Actually, with todays beef, it's probably hard to find some that doesn't
have Angus in the bloodline somewhere. The key is "Certified Angus Beef"
and Angus certainly has no place in pork (yet)<eg>.

BOB

>
> See angus history link below,
>
> http://www.angus.org/ang_hist.htm
>
> --
> Mike Willsey (Piedmont)
> "The Practical Bar-B-Q'r!"
> http://groups.msn.com/ThePracticalBa...ewwelcome.msnw
>
> Charities; Oxfam GB:
> http://www.oxfam.org.uk/about_us/index.htm, Operation
> Smile: http://www.operationsmile.org/
> If you or a loved one has thyroid issues, please have
> their thyroid checked for radiation levels!

BOB wrote:
> Piedmont wrote:
>
>> BOB wrote:
SNIP
> Speaking of keeping them straight...did you know that you can buy "Choice
> Angus Pork Shoulder Roast"?
> I can't find an on-line add, but I have seen this in several flyers.
> Sheesh!
>
> BOB

They ain't no "Angus" pig! (LOL)This Angus beef hype is crazy!, as far
as I'm aware, Angus is simply a cow that has larger muscle than other
that have been breed for meat consumption.

See angus history link below,

http://www.angus.org/ang_hist.htm

--
Mike Willsey (Piedmont)
"The Practical Bar-B-Q'r!"
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

Charities; Oxfam GB: http://www.oxfam.org.uk/about_us/index.htm,
Operation Smile: http://www.operationsmile.org/

If you or a loved one has thyroid issues, please have their thyroid
checked for radiation levels!

A little background about myself. I own/manage a BBQ restaurant in
Shawnee, OK. Anyway, we were recently noticing that we didn't see a
single price decrease in the year of 2004. Normally as you all probably
know they go up and down. Right now they have only gone UP! I sure
hope that they drop you saw indicates some relief in the market and not
just a store that bought too many ribs and has to unload them in a hurry.

Jev Vandegrift
Van's Pig Stands (http://www.pigstands.com)
Shawnee, OK

Piedmont wrote:
> I'm very pleased today! Food Lion just started a sale on spare ribs
> today and I bought 8 slabs at $1.69 per/LB. The lowest price I've seen
> for many, many months! Yee Hah!

Piedmont wrote:
>
>
> They ain't no "Angus" pig! (LOL)This Angus beef hype is crazy!, as far
> as I'm aware, Angus is simply a cow that has larger muscle than other
> that have been breed for meat consumption.
>

Did burger king start the angus hype? We used to have a steak house
here too. We tried all "Certified Angus" for a while, but we couldn't
notice enough of a difference between it and "choice" to make it worth
the extra $$. I'm thinking it's really just something people to eat to
say they did. Ever heard of the term conspicuous consumption?

Jev

"Jev Vandegrift" >
>
> Did burger king start the angus hype? We used to have a steak house
> here too. We tried all "Certified Angus" for a while, but we couldn't
> notice enough of a difference between it and "choice" to make it worth
> the extra $$. I'm thinking it's really just something people to eat to
> say they did. Ever heard of the term conspicuous consumption?
>

Well I remember a steak chain out this way that went by the named "Black
Angus Steakhouse" starting about 25 years ago.
So I think angus beef has had some sizzle a bit longer than BK. BTW, the BK
burger is really bad, musty bad sauce.

> Piedmont wrote:
>> I'm very pleased today! Food Lion just started a sale on spare ribs
>> today and I bought 8 slabs at $1.69 per/LB. The lowest price I've
>> seen for many, many months! Yee Hah!

Jev Vandegrift wrote:
> A little background about myself. I own/manage a BBQ restaurant in
> Shawnee, OK. Anyway, we were recently noticing that we didn't see a
> single price decrease in the year of 2004. Normally as you all
> probably know they go up and down. Right now they have only gone UP!
> I sure hope that they drop you saw indicates some relief in the
> market and not just a store that bought too many ribs and has to
> unload them in a hurry.
>
> Jev Vandegrift
> Van's Pig Stands (http://www.pigstands.com)
> Shawnee, OK

I rearranged your post (we prefer bottom posting) for context.

Welcome to afb, it's always nice to have another professional among the
ranks and I'm sure Dave Bugg and Big Jim will be glad for your company, too.

Jack Curry
-Also hoping barbecue meat prices stay down for a spell-

Jack Curry said on 1/27/2005 7:08 PM:
>>Piedmont wrote:
>>
>>>I'm very pleased today! Food Lion just started a sale on spare ribs
>>>today and I bought 8 slabs at $1.69 per/LB. The lowest price I've
>
> Jev Vandegrift wrote:
>
>>A little background about myself. I own/manage a BBQ restaurant in
>>Shawnee, OK. Anyway, we were recently noticing that we didn't see a
>>
>>Jev Vandegrift
>>Van's Pig Stands (http://www.pigstands.com)
>>Shawnee, OK

> I rearranged your post (we prefer bottom posting) for context.
>
> Welcome to afb, it's always nice to have another professional among the
> ranks and I'm sure Dave Bugg and Big Jim will be glad for your company, too.
>
> Jack Curry
> -Also hoping barbecue meat prices stay down for a spell-
>
Looked at site. They have been serving BBQ since 1930!! 75th year
anniversary this year!

ToLo wrote:
> Jack Curry said on 1/27/2005 7:08 PM:
>
>>> Piedmont wrote:
>>>
>>>> I'm very pleased today! Food Lion just started a sale on spare ribs
>>>> today and I bought 8 slabs at $1.69 per/LB. The lowest price I've
>>
>>
>> Jev Vandegrift wrote:
>>
>>> A little background about myself. I own/manage a BBQ restaurant in
>>> Shawnee, OK. Anyway, we were recently noticing that we didn't see a
>>>
>>> Jev Vandegrift
>>> Van's Pig Stands (http://www.pigstands.com)
>>> Shawnee, OK
>
>
>> I rearranged your post (we prefer bottom posting) for context.
>>
>> Welcome to afb, it's always nice to have another professional among the
>> ranks and I'm sure Dave Bugg and Big Jim will be glad for your
>> company, too.
>>
>> Jack Curry
>> -Also hoping barbecue meat prices stay down for a spell-
>>
> Looked at site. They have been serving BBQ since 1930!! 75th year
> anniversary this year!

Thanks for the welcome Jack, glad to be here. A little more history, my
grandfather started Van's In 1930. My dad got in the business in the
60's and inherited it in 1974. I started washing dishes in 1987 and got
my 1st managers gig in 1994 when we opened the Norman store. I now run
the original location in Shawnee and Dad is retired.

One thing I have noticed about bbqing since I started to socialize a bit
with the competition types is that competitive cooking is quite
different from restaurant cooking. In a copetition a guy might look
through 12 cases of ribs to find the perfect 12 to cook then only use a
few of them for judging. He watches them carefully as he goes treating
each one as if it were the last side of ribs on the planet. In my
restaurant, I have to cook 60-100 sides at a time and take drive by
orders, manage the crew, cook hamburgers and countless other tasks at
the same time.

Anyway, I love the food and I love to eat other peoples food (it's just
more enjoyable to me when I don't have to cook it.) I look forward to
any tips I might get or give on here. Have a great weekend and
remember: "Smoke is our Friend!"

Jev Vandegrift
Van's Pig Stand (http://www.pigstands.com)
Shawnee, OK

"Jev Vandegrift" > wrote in message
om...

snipped stuff

> Thanks for the welcome Jack, glad to be here. A little more history, my
> grandfather started Van's In 1930. My dad got in the business in the
> 60's and inherited it in 1974. I started washing dishes in 1987 and got
> my 1st managers gig in 1994 when we opened the Norman store. I now run
> the original location in Shawnee and Dad is retired.
>
> One thing I have noticed about bbqing since I started to socialize a bit
> with the competition types is that competitive cooking is quite
> different from restaurant cooking. In a copetition a guy might look
> through 12 cases of ribs to find the perfect 12 to cook then only use a
> few of them for judging. He watches them carefully as he goes treating
> each one as if it were the last side of ribs on the planet. In my
> restaurant, I have to cook 60-100 sides at a time and take drive by
> orders, manage the crew, cook hamburgers and countless other tasks at
> the same time.
>
> Anyway, I love the food and I love to eat other peoples food (it's just
> more enjoyable to me when I don't have to cook it.) I look forward to
> any tips I might get or give on here. Have a great weekend and
> remember: "Smoke is our Friend!"
>
> Jev Vandegrift
> Van's Pig Stand (http://www.pigstands.com)
> Shawnee, OK

You'll find that there are a few competition cookers here (Ricky is one) but
most of us just like to barbecue. Several posters are real masters of the
art and one of our number, Dave Bugg just built and now operates his own Q
joint in Wenatchee, WA, so while it may sound damn near stupid to imply that
a guy with your background might learn something here, it could happen.

My bet is you'll have plenty to share with us.

If you haven't read the faq, you really ought to. There's lots of great
info, including stuff by Danny Gaulden, who owns a well-known Q joint in
Carslbad, New Mexico. http://www.eaglequest.com/~bbq/faq2/

Jack Curry

Jev Vandegrift wrote in alt.food.barbecue

> http://www.pigstands.com

Hey Jev, I live in San Antonio and here we have a place called
Pig Stand. Here's a story on it. Just thought you might be
interested.

The fast-food industry of today owes its start to a Texas pig
that continues to "fly high" in the Alamo City.

Folks went hog wild when the first Pig Stand opened in Dallas
in 1921. Agile "car hops" leaped onto running boards of Model-
Ts to deliver "curb service" to a generation on the go. It was
the age of the automobile, and Pig Stands multiplied across
America faster than you can say "soooo-eeee." It took the
Great Depression of the '30s to slow "The Pig" down. Pig
Stands, pioneers in franchising, pared down to concentrate on
company-owned Texas stands, which continued to lead the way in
dining innovations. Besides offering the world the first
drive-in dining and drive-through window, Pig Stands
introduced the taste buds of the world to onion rings in the
'20s, "Texas Toast" and the chicken-fried steak sandwich in
the '40s. Of course, their best-known offering is their
original, trademarked "Pig Sandwich," featuring tender, sliced
barbecue pork with relish and sauce on a bun.

San Antonio's "three little pigs" (1508 Broadway, 801 S. Presa
and 3054 Rigsby) continue the proud Pig Stand tradition of
serving tasty American staples, such as hamburgers, chicken-
fried steak, fried shrimp, chopped steak, club sandwiches,
fried chicken, malts, shakes and banana splits (all of those
tasty favorites you grew up with) in settings that make you
feel you've stepped back in time. Slide into a booth and flip
through the song selections for the jukebox. Doesn't that
bring back memories?! Nostalgic black-and-white photos of Pig
Stands past line the walls (with carhops in full regalia and
vintage cars lined up for "America's Motor Lunch"), and
"pigobilia" is everywhere. Pigs of all shapes, sizes and
composition pack display cases and smile at you from
multitudinous perches.

The South Presa Pig Stand boasts the biggest porker of all,
with a pig statue/building (with door and windows), which is
thought to have served as a carhop shelter in days gone by.
"The Big Pig" evidently escaped his pen and was discovered in
the early '90s, sitting forlornly on a vacant lot near the
Missions, where he had been serving as living quarters. He was
moved, spiffed up and now dons seasonal decor next to the
South Presa location. The Broadway Pig Stand (built in 1921)
is one of the city's oldest eateries and was refurbished in
the late '60s with all of the sleek lines and mod colors of
that era. On Friday nights, cars that might have pulled up at
the eatery in years gone by return for "Cruise Nights" from 6
to 11 p.m., featuring nostalgic curb service, music from the
'50s and '60s, and mascot Charlotte the Dancing Pig. Sometimes
classic movies, presented drive-in style, are added to the
mix. The Rigsby Pig Stand on the south side is popular for its
porcine population as well as good eats, and the newest
endeavor, Hailey's Family Restaurant at 4411 E. I-10, near the
Coliseum, is a favorite hangout for rodeo attendees during
that season. All four dining spots are open 24 hours daily.

Richard Hailey, Pig Stands president, is as famous as his
porcine sandwiches. His popular country swing band, Richard
Hailey & the Neon Stars, plays dance halls statewide,
including Sunset Station downtown, and hit No. 2 in the
Netherlands with its catchy single, "Call 911 Margarita,"
(which Hailey co-wrote) from the album, Everything from Texas.
He is not the only famous Hailey though, as dad Royce (who
started as a Pig Stand carhop in 1930 and went on to run the
company) invented the chicken-fried steak sandwich and helped
create "Texas Toast."



Any way you slice it, Pig Stands and their family fare are as
American as, well, a Pig Sandwich. Rev up your jalopy and
cruise on over.

--
BigDog,
To E-mail me, you know what to do.

Jev Vandegrift > wrote:
> []
> One thing I have noticed about bbqing since I started to socialize a bit
> with the competition types is that competitive cooking is quite
> different from restaurant cooking.

And also a LOT different than home cookin'!

Are ya gonna post any pics ta alt.binaries.food ?

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
For info on a free (you pay only postage) herbal AIDS remedy, write to:
PO Box 9, Wichian Buri, Petchabun, 67130 Thailand. Enclose a self-addressed
(including country) envelope and $1 or equivalent for return postage.
Thank a Veteran and Support Our Troops. You are not forgotten Thanks ! ! !

Jev Vandegrift wrote:
> Piedmont wrote:
>
>>
>>
>> They ain't no "Angus" pig! (LOL)This Angus beef hype is crazy!, as far
>> as I'm aware, Angus is simply a cow that has larger muscle than other
>> that have been breed for meat consumption.
>>
>
> Did burger king start the angus hype?

I have been seeing "Silver Label Certified Angus Beef" in the
supermarkets for about 10 years or so. I don't think BK can take the
credit/blame for starting it, but they have certainly jumped on the
bandwagon.

> We used to have a steak house
> here too. We tried all "Certified Angus" for a while, but we couldn't
> notice enough of a difference between it and "choice" to make it worth
> the extra $$. I'm thinking it's really just something people to eat to
> say they did. Ever heard of the term conspicuous consumption?

Having raised cattle (I grew up on a cattle & wheat ranch in western
Kansas), I'm all for conspicuous consumption of beef!

I actually prefer other European breeds (Hereford, Shorthorn,
Simmenthal, etc) to Angus for quality beef. Angus cattle, which are a
Lowland Scotland breed, don't produce the marbeling that the English
breeds do, and they don't produce the meat quantity that the Continental
breeds do. What they really add to the mix is hardiness and spunk,
which in a feedlot pushes them to a feed trough, so they get to eat,
sometimes more than their fair share.

Beth

--
Don't go around saying the world owes you a living. The world owes you
nothing. It was here first. ~Mark Twain

On 28 Jan 2005 22:38:39 GMT, wrote:

>Jev Vandegrift > wrote:
>> []
>> One thing I have noticed about bbqing since I started to socialize a bit
>> with the competition types is that competitive cooking is quite
>> different from restaurant cooking.
>
>And also a LOT different than home cookin'!
>
>Are ya gonna post any pics ta alt.binaries.food ?

No Kidding! You really need to suck up to your butcher to be able to
paw through his inventory for the perfect three slabs, so that you can
present the best 5 or 6 ribs for eventual judging. Or buy 20 bucks
worth of greenery just to use three or five leaves. The prep kits
with their manicure scissors and such don't find much of a home in a
back yard or Pro cooking set-up.

Harry

Harry Demidavicius wrote:
> On 28 Jan 2005 22:38:39 GMT,
> wrote:
>
>> Jev Vandegrift > wrote:
>>> []
>>> One thing I have noticed about bbqing since I started
>>> to socialize a bit with the competition types is that
>>> competitive cooking is quite different from restaurant
>>> cooking.
>>
>> And also a LOT different than home cookin'!
>>
>> Are ya gonna post any pics ta alt.binaries.food ?
>
> No Kidding! You really need to suck up to your butcher
> to be able to paw through his inventory for the perfect
> three slabs, so that you can present the best 5 or 6 ribs
> for eventual judging.

> Or buy 20 bucks worth of greenery
> just to use three or five leaves. The prep kits with
> their manicure scissors and such don't find much of a
> home in a back yard or Pro cooking set-up.
>
FBA (Florida BBQ Association) don't allow no rabbit food in the turn in
boxes. It's about the meat!

BOB

"Duwop" > wrote in message
...
> "Jev Vandegrift" >
>>
>> Did burger king start the angus hype? We used to have a steak house
>> here too. We tried all "Certified Angus" for a while, but we couldn't
>> notice enough of a difference between it and "choice" to make it worth
>> the extra $$. I'm thinking it's really just something people to eat to
>> say they did. Ever heard of the term conspicuous consumption?
>>
>
> Well I remember a steak chain out this way that went by the named "Black
> Angus Steakhouse" starting about 25 years ago.
>

Yeah -- it was called Stewart Anderson's Black Angus. There are actually a
few of them still around. They suck, too!

"HS" > wrote in message newsFDKd.1527$7J.519@okepread04...
>
> "Duwop" > wrote in message
> >
> > Well I remember a steak chain out this way that went by the named "Black
> > Angus Steakhouse" starting about 25 years ago.
> >
>
> Yeah -- it was called Stewart Anderson's Black Angus. There are actually a
> few of them still around. They suck, too!
>
That's them.

Hey! I have very fond memories of post prandial activities after taking
dates there when in H.S.. The goils thought it was classy (it was just dark
is all) and rewarded comensurately. So don't diss the memories. ;-)

D
--

Duwop wrote:
> "HS" > wrote in message
> newsFDKd.1527$7J.519@okepread04...
>>
>> "Duwop" > wrote in message
>>>
>>> Well I remember a steak chain out this way that went by
>>> the named "Black Angus Steakhouse" starting about 25
>>> years ago.
>>>
>>
>> Yeah -- it was called Stewart Anderson's Black Angus.
>> There are actually a few of them still around. They
>> suck, too!
>>
> That's them.
>
> Hey! I have very fond memories of post prandial
> activities after taking dates there when in H.S.. The
> goils thought it was classy (it was just dark is all) and
> rewarded comensurately. So don't diss the memories. ;-)
>
Ha! You were young and maybe you didn't know any better, too. (about the
food)

Preserve the memories!

BOB