Barbecue from East to West Coast

American cuisine is a melting pot of global spices, cooking methods and traditions from a diverse population. But American-style barbecue is a United States original. Tough cuts of meat are smoked til tender ans served with sauces ranging from sweet and spicy to tart and tangy. Low and slow is the national anthem, but the flavors vary by region. The terms barbecue, barbeque and BBQ are all interchangeable terms for this cuisine.

The four main BBQ regions in North America:

1. Carolinas -slow-roasted whole hog, ribs, chicken, brisket, turkey. South Caolina - tangy mustard based sauce, East North Carolina - tangy venegar based sauce, West North Carolina - ketchup and vinegar-based sauce.

   Sides: Carolina style red slaw, collard greens, baked beans, black eyed pea salad, hush puppies, potato salad

2. Kansas City - Burnt ends, Kansas City bacon, ribs, brisket, pulled pork, chicken, sausage. Sauce is ketchup based enriched with molasses.

   Sides: mayonaise-based coleslaw, Kansas City baked beans, green beans, macaroni and cheese, collards, fried okra and other soul food staples.

3. Memphis - wet ribs, dry ribs, pulled pork. Sauce is thin with ketchup, vinegar, brown sugar, yellow mustard, Worcestshire and spices.

   Sides: barbeque spaghetti, coleslaw, hush puppies, BBQ baked beans, southern green beans, corn on the cob, french fries.

4. Texas - brisket, beef ribs, pork ribs, sausages, pulled pork, turkey, chicken. Sauce is thin from meat drippings, cumin, Worcestershire and hot sauce.

   Sides: Texas pinto beans, creamed corn, fried okra, mac n cheese, green beans, collard greens, Texas style potato salad.

A few micro barbecue regions with influential styles:

1. Alabama - smoked chicken served with white sauce made of mayonaise, vinegar, black pepper and spices.

2. California - Santa Maria Style - tri-tip beef rump seasoned with salt and garlic. It is often served with pinquito beans, pico de gallo and tortillas.

3. Hawaii - typically sweet garlic teriyaki sauce, over bowls of steamed rice and pinneapple and spam

4. St. Louis - pork steak, sliced from the shoulder of the pig. The sauce is mildly sweet, tart and spicy with a tomato base.

5. Chicago - Rib tips are smoked , served on a bed of french fries and white bread in mild sauce.

What is your favorite? Which ones would you like to see more of at Rasberrys Bistro in downtown Ketchum?

Back to School Meals

It’s official the summer has ended and kids (both big and little) are back at their respective schools learning and growing. Those moments of frolicking at the beach or family cabin are now just memories in the rearview mirror. This is also a shift for moms and dads too, this new school routine means early mornings, packing school lunches, after school snacks and let’s not forget the main event at the end of the day - dinner! How can we pack the most nutrition into the food we prepare and serve our loved ones?

Meal planning in conjunction with your household schedule for the week can help with grocery shopping, deli pickup, etc. A few different ways to approach your at-home dinners nights

1. Entree nights such as choosing your main ingredient, but the preparation and flavors can be different each time. For instance: Monday is fish night, Tuesdays are for tofu and so on.

2. If you have children at home, mac-n-cheese Mondays and pizza Fridays may be a hit.

3. Theme your flavors on days of the week like Mediterranean Mondays, Tuesdays are for Mexican, Wednesdays are flavors from the Pacific, etc. Pro tip: Rasberrys spice blends found in the Bistro pantry.

4. Choose your method of prep for each night. Mondays could be no-cook with salads or only refrigerated ingredients, on Tuesday a crock-pot meal could be ideal or Thursday nights are for grilling.

5. Start your week off with a trip to Rasberrys deli each Monday. Pick up entrees, salads and sides that are fresh and season. A homemade loaf of bread, English muffins or a gluten-free treat are big hits too for hungry mouths. Call ahead for custom orders!

See you soon for lunch or a deli visit. We love seeing friends and hearing about what is new in your world. Be well!

Homemade Meat (Entree) Cakes

If you are looking for a hearty entree that is homemade and can be served on a bed of greens, think meat cakes. Meat cakes is a general term, but they can be made with fish, crab, chicken or even veggies. This is a great way to use a bit of leftovers - you know, the meal you spent so much time on, but the leftovers in the refrigerator are just not that appetizing? Here are a few tips to make some homemade meat cakes in your kitchen.

Homemade Meat Cakes

1. Start with pre-cooked chicken, fish, crab or veggies that are finely chopped or shredded. Maeme likes mushrooms because they have a meaty flavor. Try sweet potatoes, rice or beans. Here you can add protein powder too, Maeme likes Vital Veggie Protein.

2. In a large mixing bowl add panko (if desired), egg and meat and/or veggies

3. Add ingredients like mustard, mayonnaise, herbs. Maeme recommends dried herbs as they are more concentrated.

4. Fold together, do not overmix

5. Form patties about 3/4 inch thick

6. Coat the outside of the patties with more panko if desired

7. In a skillet with oil on medium-high heat, sear each side for 3-4 minutes

8. Bake in the oven for about 20 minutes if desired

Let us know what kind of cakes you make and how you like them!