Just watched Dave on TV. He gave lots of good
instructions and tips for barbecuing ribs on the outdoor
grill. He starts by marinating the ribs for 4 hours in a
plastic bag filled with Italian dressing.
grill like a Weber cooker he uses the "indirect"
heating method and keeps the heat low to cook the ribs
slowly. He soaks hickory chips in water until thoroughly
soaked and when cooking the ribs adds the water-soaked
hickory chips to the charcoal to smoke the ribs,
periodically adding more hickory.
Dave said that nobody
seasons the ribs enough before grilling. He held up a
couple of racks of ribs that he had just seasoned and
they were literally covered with seasoning. He listed
all the seasonings but they went right by me since
I'm not a cook. All of it was in addition to using
One tip that caught my attention
was one he uses at home when cooking his own ribs. He
adds a little Peachtree schnapps, Kahl�a, and apricot
preserves to his Famous Daves regular BBQ sauce. He said
that he can't add the liquor to the sauce he uses in
the restaurants. He then slathers this concoction on
the ribs with what looks like a small mop.
also has a new book for sale at the restaurants that
has all the recipes and tips.
Two SuperMarkets in Wausau WI (29 SUPER) have
large end caps of FD Sauces. I didn't check the
freezers. I believe these stores are owned or otherwise
affiliated with RAINBOW FOODS.
Also, small IGA Stores
in Central WI carry the FD Sauces.
Picked up some FD sauce
today at Rainbow Foods. The bottle had a .50 off coupon
for FD's BBQ Meat. Went to the frozen food section
and on one of the top shelves were four new frozen
meat choices. FD's Hickory Smoked Pork, Chicken, Beef
and Rib Tips. All slatered in "Rich & Sassy" BBQ
sauce. All in the $ 4.00 range for about 10 oz - 14
Hopefully Dave's PR blitz and Cookbook exposure can open
some doors for more SuperMarket chains to sell DAVE
What other surprises are in the works for the next 12
months. IF DAVE ever gets known on the east coast this
stock will certainly move up in daily volume and
Anyone else see FD's in their
In Metro/State section, B4, is a short story
about Daves appearance last week on "Live with Regis
and Kathie Lee".
For a schedule of some dates and
locations for more of his public presentations and book
signings look at; http://www.mino-giizhigfund.org once
there hit "Dave's Appearances Schedule"
Our man is
really going out and working on becoming more of a known
bbq honcho. Go DAVE and Dave A,
Last August I sat in the Famous Dave's tent at
the Sturgis Rally. Being from Minnesota i knew what
Dave's tasted like and just enjoyed the shade, the beer
Seems everyone else enjoyed the
ribs, didn't hear of any complaints! Long lines on a
So Dave's cracked the SD market
already... it may have been a test to see how well they'd
Dave will be a regional player for at least
another year. The franchising concept has been shelved at
least for that long. Look for more stores in Michigan,
Nebraska, Wisconsin, Illinois, and the long shot - South
"Famous Dave's Backroads and
"Recipes Inspired by America's Down-Home
Picked up a copy at Barnes and Noble yesterday. It is
159 pages of good ole' "just-like gramma used to
make" scrumptous meals and desserts. It cost $23.40 +
tax. Dave A., according to the foreword "has donated
millions to charity, and, with this book, he will further
that goal, funding a life-skills camp for
disadvantaged youth. http://www.mino-giizhigfund.org
So I had the opportunity to sample several BBQ
places while traveling through the southeast. One place
that needs to be mentioned was called 'The Smokehouse'
in Hilton Head. Please note some similarities: The
table had a roll of paper towels on it, and a cardboard
sixpack full of sauce and stuff. There were three sauces
which tasted EXACTLY (I am not making this up) like
Rich and Sassy, Texas Pit, and Georgia Mustard. The
ribs were served with two sides (corn, beans, fries,
slaw) in a basket with a paper liner with corn bread.
The food was outstanding. The only evidence that I
could possibly point to that would indicate that I was
not eating in DAVEs would have been the fact that
there wasnt a neon pig on the wall. That and the corn
bread vs. a corn muffin.
I am mentioning this to
illustrate a point, that being that DAVEs would be nothing
special in South Carolina (or Georgia for that matter),
but that opportunities for domination exist in
'unspoiled' areas (such as everything between MN and the
Pacific Ocean, save maybe Texas).
If anyone in or
near SC would like to refute/verify this story of
similarity (Smokehouse vs Dave) I would be very