Posted 15 January 2003 - 10:49 PM
Could you outline the process you went through in designing your meat specs?
What was behind the decision to use Niman Ranch pork? Do you feel it is a superior ingredient? Or is its reputation, from a marketing standpoint, so valuable that it's worth its premium price, regardless of its effect on the quality of the final product? Perhaps a combination of these notions?
Grass- or grain-fed beef? Do you think there is a growing market for grass-fed beef?
Finally, chickens: what's it take to make a Blue Smoke bird?
Thanks for taking time out of what must be a very busy schedule to join us here for a couple of days.
Posted 16 January 2003 - 03:32 PM
As for a marketing advantage, I don't recall one write-up or review on Blue Smoke that even mentioned it, so I'd say there has been none. One of my favorite Niman products is their Spicy Beef Links, which is part of our 3-Sausage Sampler along with Kreuz' Texas Hot Links and our own Black Pepper links.
As for beef, we have different suppliers, for different products (beef ribs, brisket, burgers, smoked prime rib) and all are grain-fed.
In my opinion, Smoked Chicken is one of the underrated dishes at Blue Smoke. We used the one at Black's in Lockhart, Texas as a reference point. As a raw product, we use D'Artagnan's organic chicken (mostly for its wonderful flavor). We Kosher the bird, rub it with butter and then smoke it with apple wood for about an hour and a half. It needs no sauce whatsoever, and with a little sprinkling of our "pepper salt", makes an incredibly satisfying plate of food.
Thanks for the question.
Posted 17 January 2003 - 09:35 AM
I apologize for the error.