Blues Hog is the shiznit.
Go back a couple pages for a link.

I did the pre-made ones once because two extra families showed up for a football game. All I can say is nobody died. In fact, the originally uninvited ones got "my" ribs and the rest of us ruminated on the others.

Seriously, they weren't bad, but they just didn't have any love behind them...

http://www.pitch.com/fatcity/archive...be-a-cut-above

Broadway Butcher Shop aims to be a cut above
Posted by Jonathan Bender on Mon, Dec 3, 2012 at 10:32 AM

The lean times may be ending for Kansas City's butchers. Broadway Butcher Shop is planning a soft opening this Wednesday at 3828 Broadway, most recently the temporary home of the adjacent Gomer's.

"We wanted something that was good for the neighborhood," says Jim Coley, the midtown Gomer's wine director. "I love what Alex [Pope] is doing [at Local Pig], but there isn't anything like that here."

And so Coley and the folks at Gomer's went out and found themselves a butcher.

"We went out and shook the trees, and Greg [Madouras] fell out," Coley joked while standing in the nearly completed shop last Friday.

"Butchers don't grow on trees," Madouras fired back. "We cut meat."

Madouras got his start as a grocery-store sacker growing up in Stanley, Kansas. At the age of 18, he was offered the chance to learn how to butcher, and 28 years later, he's still in the business. A number of the men in his family have cut meat. His grandfather, Harold, was a butcher, and his great-uncle, Valentine Niebergall, worked for Hormel Foods from its inception. With the Broadway Butcher Shop, he thinks he can remind people why they need a butcher in their lives.

"I want to bring back something that was lost," Madouras says. "I want to educate my customers and have them come back and tell me how everything was. I want to build a relationship with them."

Madouras has been renovating the space since July, remodeling everything except the pressed-tin ceiling. A black and silver deli case hums just to the left of the front door. It will be filled with meats and cheeses, including Madouras' own smoked turkey that he'll slice to order. In the coming months, he expects to add house pastrami, corned beef and rotisserie chicken. Madouras had previously run Greg the Grilling Guy, a catering business that focused on smoking. Today, he's teaching his skills to Josh Johnson, 27, a former co-worker at Price Chopper.

"Butchers are getting older. This is about the next generation," Madouras says. "It's about doing things the right way."

The butcher shop has a smoker out back that is filled with fruit or hardwood depending on what's being smoked. A counter with the cash register, which is in the process of being delivered, was constructed from reclaimed barn wood and decorated with pieces of Madouras' family history. His grandfather's bicycle hangs suspended on the wall behind the counter, and a tabletop radio sits adjacent to a deli case that will hold steaks, lamb, veal and Duroc pork.

"Everything we do will be old-school," Madouras says. "The difference for us will be in service and skill."

Madouras will smoke slab bacon, sliced to the thickness you request. He has plans for maple bacon and jalapeno bacon. A third case will hold sausage and ready-made dinners: bacon-wrapped scallops and asparagus, beef pinwheels and chicken roll-ups.

"Everybody has brats made with brown sugar and pineapple," Madouras says. "We just want to do something different."

That means white wine and red wine sausage made with a blend of meats with natural casing. In addition to poultry (pieced and whole chickens from area Amish farmers, turkeys), a case along the far wall will have fresh seafood. Madouras has a steamer that can be used to prepare shrimp on-site.

A stand-alone freezer will have scallops, shrimp and wild game depending on availability. Madouras has plans to stock kangaroo, elk, emu, venison and alligator. The retail space next door, the area that previously held the craft-beer fridges at Gomer's temporary store, will be stocked with dry goods, charcoal, wood, knives and potentially a line of smokers. Madouras will also be selling his own rubs and marinades.

"Nobody has a sharp knife these days," he says. "And the two things you need when you get married are a pickup truck and a sharp knife."

The Broadway Butcher Shop will be open from 10 a.m. to 7 p.m. Monday through Saturday and from 10 a.m. to 4 p.m. Sunday. The phone number is 816-931-2333 (BEEF), and the website (which is not yet live) is broadwaybutchershop.com.

"One of us will always be here until we close," Madouras says. "I want people to know what it was like to have a neighborhood butcher shop."

I have a smoking question and figured we might as well bump this thread up. There was some good info in here last year that I used quite a bit.

I'm going to a friend's house for opening day. Here on West Coast time that means 10 a.m. kickoff. I am going to smoke a pork butt for some pulled pork sandwiches, but due to time constraints and not being at my house, I'm going to have to do this the day before.

Given the butt size I will be using it will likely take 9-10 hours to get it up to a temp of 190.

My question is how do I store this and re-heat it the day after so that the meat doesn't get dried out and tastes as close to coming off the smoker as it can be instead of microwaved leftovers?

Leave it whole, reheat it wrapped in the oven (I'd use an aluminum pan with the cooking juices), pull & serve.

Temp of the oven when reheating?

275-300 until the internal is where you want it

this will get me fired from this thread (yes i know, you want to smoke it):
slow cook that pork butt in a slow cooker. no, it won't have the "same" taste you're looking for. but if you're not at your house, do it in a slow cooker. i've got a recipe around here somewhere that i could post if you want it.

hot sauce, your fav bbq sauce, and a few other things i can't remember off the top of my head. it does wonders for pulled pork sammiches.

That's not BBQ :facepalm:

i know. that's what i said, SON............(shakes head).

Reported.

The whole ****ing point of this thread is BBQ....son.

actually, it says smoking in the op. not bbq. i'm not hear to fight. was just offering another option.

(p.s. i know smoking is usually intended for bbq, but that's not always the case)

can't we all just get along? SON!

Well it sure as hell doesn't say crock pot...son

NO.... son! :harumph:

Uh, why not just time it so that it is ready about the time you are fixing to head over?