Loading...
BBQ

Butchers: Richard Schwartz of Bob's Market for Your End-of-Summer Grilling + Personal Sausage Recipe Requests

Comments (0)

By

Mon, Aug 6, 2012 at 11:45 AM
click to enlarge Grilling Sausages - FLICKER/LAURA MARY

BBQ pork shoulder, carne asada, fresh sausages, mesquite turkey, chicken under a brick, a really good steak. If you haven't gotten your summer fix beyond burgers, the four-week grilling countdown to Labor Day has begun. Time to check in with your small local butcher.

Of course we're thrilled with the current era of Butcher's Guild manifestos and meat-Tweeting shops like Lindy & Grundy, but we're talking about the introspective, camera- and website-shy guys who for decades have been quietly cutting 2-inch-thick steaks, stuffing fresh pork-pecorino sausages and spatchcocking chickens to fuel our backyard grilling habits. Guys like Richard Schwartz at Bob's Market.

Schwartz is the friendly, silver-haired guy stationed behind the meat counter, or working somewhere in back, whom you can always count on to get stock bones when you need them, in any size ("How many bones do you want? I'll cut them right now"). He's also happy to share his tips on how to cook a rolled turkey breast: "Well, don't kill it," he says, always smiling. "Overcooking is the worst and most common thing people still do with turkey breast."

click to enlarge Fresh turkey and soup bones from Bob's Market - JGARBEE
  • JGarbee
  • Fresh turkey and soup bones from Bob's Market

And if you're still not convinced that turkeys today have finally moved beyond their driest years, and you tell him exactly that, Schwartz probably will say he can get you "anything you want" by the following day. Or shortly thereafter, depending on what sort of grilling meat you're after. [And be sure to try the turkey anyway.] Sausages? He has those, too. Chicken-apple, chicken-cilantro and plenty of classic styles if you're still in that height-of-summer, beer and brats mood.

Schwartz will even grind your sausage creation if you hand him the recipe and commit to the minimum poundage. Actually, come up with a few recipes and name them after chefs (Sure, why not? The Ludo Chicken Sausage, the Kogi Kimchi Pork Brat), add a few growlers of local beer -- Bob's also has a solid craft beer selection -- and you've got a pretty great end-of-summer party idea.


Want more Squid Ink? Follow us on Twitter or like us on Facebook. Find more from Jenn Garbee @eathistory + eathistory.com.

Related Location

Related Content

Related

Now Trending

Slideshows

  • Ladies Gunboat Society at Flores
    At Ladies Gunboat Society, the new operation out of the restaurant that used to be Flores on Sawtelle Boulevard, the Hoppin’ John is served as an appetizer or a small plate rather than a side, and the price is the stuff of comedy.
  • Malibu Pier Restaurant and Bar
    Malibu Pier Restaurant and Bar, with chef Jason Fullilove at the helm, is in the two buildings at the pier’s entrance that used to be Beachcomber Cafe and Ruby’s Diner. Those buildings, which have been overhauled completely, reflect both the pier’s 109-year-old history and the cultural import of Malibu itself.
  • The Tasting Menu Trend
    In Los Angeles especially, but increasingly across the country, restaurants are either switching to tasting menus, putting a greater focus on a tasting-menu option (while offering à la carte items as well), or opening as tasting-menu operations from day one. The format that used to be the calling card of only the fanciest of restaurants is becoming ubiquitous, even at places where the waiter calls you “dude” and there isn’t a white tablecloth in sight.