They are close to 63rd and old 301. Look for a big yellow sign with black letters on the left side of the road heading north on old 301 just past 63 a few blocks.
Hmmm... What To Smoke This Weekend, Suggestions?
- Thread starter solar
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
They make great sandwiches. They also have daily specials that usually taste pretty good. I get my lunch there quite often.
If you call them ahead of time they can have meat, food, or whatever you need ready and waiting.
If you call them ahead of time they can have meat, food, or whatever you need ready and waiting.
Just looked at the map and it's a bit more out of my way than I want to go to at 5pm. I'm going to check them out tomorrow around noon and pick up some lunch and most likely a brisket, maybe I'll see you there.
Ask Scott if the Martins have been there yet. We usually get there around 11:40 45...
Scott knows us well, "MR" martin is the only way Scott will address my dad and he is ok calling me Jeff. Patty sighs whenever my dad tells a joke cause its usually bad. Scott always loves em.
In all honesty we have been going there for lunches and other needs for close to 20 years. If he has one ready try the cuban and his $5 ham sub is pretty good for the money. The shop doesn't look like much but the meat is always quality. Also Scott has sliced a few briskets I have cooked and vacume packed them at no charge. I always tell him to take some for lunch but I don't think he takes more then a sample.
I say all this to show what good quality people they are and hopefully drive a lil more business their way.
Scott knows us well, "MR" martin is the only way Scott will address my dad and he is ok calling me Jeff. Patty sighs whenever my dad tells a joke cause its usually bad. Scott always loves em.
In all honesty we have been going there for lunches and other needs for close to 20 years. If he has one ready try the cuban and his $5 ham sub is pretty good for the money. The shop doesn't look like much but the meat is always quality. Also Scott has sliced a few briskets I have cooked and vacume packed them at no charge. I always tell him to take some for lunch but I don't think he takes more then a sample.
I say all this to show what good quality people they are and hopefully drive a lil more business their way.
Sounds like your Dad is like mine, he's never met a "guy walks into a bar" joke he didn't like. I should be there around noon, and I'll tell Scott you recommended them, and ask if you've been in yet. I'm telling you, I haven't found a good meat market with full service in a lonngggg time. It's nice to find a place that will make a special cut or grind something without getting a attitude.
Scott makes his own sausage and if ya want something special let him know and he will do it for ya.
I had him try something for me with a hamburger mix. Well my idea sucked due to the large grind I wanted. He told me after I tried some to bring the rest back and he re-ground it for no charge. He is good people.
I had him try something for me with a hamburger mix. Well my idea sucked due to the large grind I wanted. He told me after I tried some to bring the rest back and he re-ground it for no charge. He is good people.
Just called and talked to Scott, he doesn't have any briskets, but offered to get me one, problem is I need one for tomorrow. Talked to him for a few minutes and mentioned your name, seems like a really good guy, so I'm going up there for lunch anyhow and check the place out.
Sounds like you guys have a good place there. I just found a local place that sounds a lot like it. Just stopped by to talk to the guy so far but they were serving sammies for lunch (mostly to college kids), I have heard they are good and cheap. He said just to call and he would get a meat order ready for me, whatever I want. Hope it turns out like your place.
It was everything I thought it would be but with some great people behind the counter. I talked to Scott and Patty and mentioned that Jeff recommended the place. They said I just missed Jeff, but he seems to be a well known regular.
I got their turkey sub and it was one of the best subs I ever had, the roll was fresh and soft, and the turkey was thin sliced and really moist. I'm a believer and will be going back, I just wish it was closer to home.
Glad you made it over there! They truly are good people. His ribs, country ribs, chicken halves and pulled pork are all tasty as well. When I got my cuban which by the way is very tasty Scott mentioned you had called. Also try going there on a friday one of these days and get a smoked burger. Pretty tasty, a lil over done for me but I still love em.
If ya get in good he may even let ya buy the older steaks. He usually keeps them for himself but every now and then my dad will buy a bunch of the well aged steaks and freeze em. These steaks are so good off the grill that to do anything aside from salt and pepper would be a sin.
If ya get in good he may even let ya buy the older steaks. He usually keeps them for himself but every now and then my dad will buy a bunch of the well aged steaks and freeze em. These steaks are so good off the grill that to do anything aside from salt and pepper would be a sin.
Finally gonna fire that new Lang up. Gonna do two of the pig halves Pineywoods gave me, 5 butts, 2 briskets, 4 racks of beef back ribs, and 30 lbs of chicken 1/4s.
Selling 4 butts for $25 each (friends and family price). One pig, a butt, a brisket, and 10 lbs chicken to another friend's open house Saturday afternoon ($100 profit). One pig for my poker gang's poker party Saturday night (my "please bring a dish" dish). The other brisket, beef ribs and 20 lbs of chicken for me to stock the freezer with cooked meat.
Gonna be a long night tonight, but looking forward to it! Been raining every day for a week, hope my firewood is not soaked to the core!
Lotsa qview coming from me throughout the night!
Selling 4 butts for $25 each (friends and family price). One pig, a butt, a brisket, and 10 lbs chicken to another friend's open house Saturday afternoon ($100 profit). One pig for my poker gang's poker party Saturday night (my "please bring a dish" dish). The other brisket, beef ribs and 20 lbs of chicken for me to stock the freezer with cooked meat.
Gonna be a long night tonight, but looking forward to it! Been raining every day for a week, hope my firewood is not soaked to the core!
Lotsa qview coming from me throughout the night!
it IS raining right now just north of ya!! You sick of it yet? Don't remember a lot of morning / early afternoon rain this time of year, just the boomers in late afternoon.
You go Seboke!! Sounds like you have a fun night in front of you.
Thank god I have a nice big carport to smoke under, the way this weather has been, I wouldn't want to be cooking anything outdoors without some shelter.
Not sure how often I can make it over there for lunch, but maybe one Friday I'll head over there and try one of their burgers. Properly aged steaks are awesome, when my uncle had his restaurant he would age steaks and roasts in a small walk-in cooler. He always kept it under lock and key, and he showed me how the meat would get a little crusty and smell a bit off, but that was okay. You're right, they didn't need anything but heat, salt and pepper. Come Christmas time, the prime rib he made was out of this world.
Thank god I have a nice big carport to smoke under, the way this weather has been, I wouldn't want to be cooking anything outdoors without some shelter.
Not sure how often I can make it over there for lunch, but maybe one Friday I'll head over there and try one of their burgers. Properly aged steaks are awesome, when my uncle had his restaurant he would age steaks and roasts in a small walk-in cooler. He always kept it under lock and key, and he showed me how the meat would get a little crusty and smell a bit off, but that was okay. You're right, they didn't need anything but heat, salt and pepper. Come Christmas time, the prime rib he made was out of this world.
LOL! I'ts really not that big - the pig that is. I think Piney waid the pigs he butchered were between 40 and 60 pounds. Now they are dressed, split down the spine and headless. The biggest half can't be more than 20 lbs, but that's just a guess... I can say that my beer should be covered by the host Saturday night!
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Bird is the word!!! How do you cook yours???
- Started by forktender
- Replies: 24
- General Discussion
-
Buyer Beware?
- Started by Gonna Smoke
- Replies: 20
- Blowing Smoke Around the Smoker.
-
Rhodes Frozen Bread Loaf Dough recipe?
- Started by BrianGSDTexoma
- Replies: 18
- Breads
-
Pork Belly Pinwheels
- Started by Gonna Smoke
- Replies: 17
- Pork
