Outpost Road Trip

Buedel’s Corporate Chef, Rlogouss Kramer, Master Butcher, Peter Heflin, and Logistics Manager, Michael Tibbs, took a road trip to Outpost Natural Foods recently to help celebrate Outpost’s fourth store opening in Mequon, Wisconsin.

Outpost is the fourth largest natural foods co-op (by sales) in the U.S. They are known for providing a unique, fun and educational shopping experience of fresh, local and natural foods, including hard to find items. They are a IMG_20140621_104539444_HDR“locally-owned cooperative” committed to sustainable living, fair trade, local growers and community. Outpost stores are “year-round farmers markets.”

When you send a bunch of meat guys out to celebrate something (anything, for that matter) you have to know there’ll be loads of high quality meat on hand. Russ, Peter and Michael spent the day “slow-smoking” Niman Ranch St. Louis Ribs. (Russ used his competition BBQ team’s glaze and sauce. They won a Grand Champion title at the Glen Ellyn Backyard BBQ photo 3last year – and don’t even think about asking him for the recipes.) The Buedel team prepared “split” ribs (cut in half for appetizer sized servings) for the event.

The Huen Family, one of Niman Ranch’s family farms from Fulton, Illinois, was also on hand to talk to customers about the way they raise their hogs for Niman Ranch, and answer questions. (Buedel supplies Outpost with Niman Ranch products and organic poultry.) Peter says the Outpost people are just great to work with and are totally dedicated to keeping to their core vision. “The Outpost staff is behind the whole movement and their customer base is very supportive, giving a lot of feedback to all the departments about sustainability and humane practices.”

St. Louis Style Ribs were first pophoto 1pularized in the 1930′s by butchers in the St. Louis area. They are actually Spare Ribs with the rib tips cut off to dispose of cartilage and gristle with very little meat. St. Louis Ribs didn’t become an “official USDA standard” until the 1980’s. Both Spare and St. Louis Style Ribs are most commonly grilled and smoked in the southern regions of the U.S. For more info about ribs, check our Meat Up post on Ribs 101 for Summer Grilling. If you’d like to try some St. Louis Ribs in your own backyard, here’s a recipe from Russ:

St. Louis Spare Ribs at Home

Spread a light coating of yellow mustard and liberally sprinkle your favorite BBQ Spice/Rub on both sides of the ribs.

Bake ribs on a baking sheet in a 350 degree oven for approximately 20 minutes until lightly brown. Transfer ribs to roasting pan with about an inch of water on the bottom, cover tightly and cook for 45 minutes to 1 hour until meat is tender between the bones.

Preheat grill to a medium heat. Cook ribs until they are nice and brown on the outside. Brush your favorite BBQ sauce on both sides of ribs when they’re just about ready and let the sauce glaze.

Have a great Fourth of July everyone!

From the desk of John Cecala || Website LinkedIn @BuedelFineMeats  Facebook

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