Kenny & Zuke's Delicatessen, SW 11th & Stark Options

[ExtraMSG]

Yes. We'll be posting the menu for them about 10-14 days in advance.

[Amanda]

We got ribs, sauce, and potato salad from K&Z's on Independence Day. I think we should have gotten just one slab of ribs and doubled up on the potato salad, as we're nearly porked out and we LOVE the potato salad and wanted more.

I think the ribs were very good. The sauce was lovely. At first I thought it was a bit too cumin-y, but after a while I disagreed with myself about that. It was spiced just right. Any hotter and John may have scoffed. The ribs were meaty and wonderful and we were so grateful that they were pre-cut as opposed to having a fully connected rack, Fred Flintstone style, that we'd have to try to manhandle and cut apart with John's Leatherman tool. That was very handy! We just took a rib and dipped it into the sauce. It worked well for where we were and what we were doing.

We still have some ribs left. I tossed a couple into a pot of beans I've got going in the crockpot and they will probably be the best beans I've ever made at home. Gotta use up the pork and I'm sure the smokey flavor will really add a lot more flavor than a common ham hock. The rest of the ribs will probably be eaten just like ribs are, or if we still have more left after that, I may tear it apart, heat it up and serve it on tortillas. They'd probably make great tacos!

K&Z selling Q on the 4th ought to be an annual thing. It sure was tasty and we were thrilled with it. Maybe next year we'll try the brisket. We were very content with the ribs, though. Even though plenty of people were grilling around us, we thought we had the better meal with a lot less hassle.

Best regards,

Amanda

[chefken]

We got ribs, sauce, and potato salad from K&Z's on Independence Day. I think we should have gotten just one slab of ribs and doubled up on the potato salad, as we're nearly porked out and we LOVE the potato salad and wanted more.

I think the ribs were very good. The sauce was lovely. At first I thought it was a bit too cumin-y, but after a while I disagreed with myself about that. It was spiced just right. Any hotter and John may have scoffed. The ribs were meaty and wonderful and we were so grateful that they were pre-cut as opposed to having a fully connected rack, Fred Flintstone style, that we'd have to try to manhandle and cut apart with John's Leatherman tool. That was very handy! We just took a rib and dipped it into the sauce. It worked well for where we were and what we were doing.

We still have some ribs left. I tossed a couple into a pot of beans I've got going in the crockpot and they will probably be the best beans I've ever made at home. Gotta use up the pork and I'm sure the smokey flavor will really add a lot more flavor than a common ham hock. The rest of the ribs will probably be eaten just like ribs are, or if we still have more left after that, I may tear it apart, heat it up and serve it on tortillas. They'd probably make great tacos!

K&Z selling Q on the 4th ought to be an annual thing. It sure was tasty and we were thrilled with it. Maybe next year we'll try the brisket. We were very content with the ribs, though. Even though plenty of people were grilling around us, we thought we had the better meal with a lot less hassle.

Best regards,

Amanda

Thanks, Amanda. I was pretty pleased with the results, considering that this was a different smoker than the one I was using at Ken's Place. It was easier to use as it has computer settings that enable you to walk away and just let it do it's thing, as opposed to the old smoker that required a lot less tending. It made me distrust it somewhat, as I tend to trust old, time tested methods more than new technology. And while the meats didn't quite have the bark that I'm used to getting, the tenderness, flavor and smokiness were right
on, I think. And we sold about as much as we sold on a good night at LOW, plus all our other Deli stuff as well, resulting in a near record day.

I imagine we'll make this at least an annual event.

[katez0r]

We got ribs, sauce, and potato salad from K&Z's on Independence Day. I think we should have gotten just one slab of ribs and doubled up on the potato salad, as we're nearly porked out and we LOVE the potato salad and wanted more.

I am completely addicted to the potato salad, I'm averaging a pound a week. The pastrami is great and all, but it's the potato salad I dream of...

[ExtraMSG]

katez0r, is that how much you're eating or how much you're gaining from eating it.

[ExtraMSG]

btw, for those who missed out on BBQ and want some, we just got a catering order for Thursday. We can't really do by-the-pound, but we can do a half brisket or a whole pork butt/shoulder or more per order. However, we can give a pretty good price: $9/lb for brisket or pulled pork. Sorry, no ribs. Hard to judge how much each one will be. They lose about 40% of their weight while smoking. Maybe 3-5 lbs each? I can make-up batches of BBQ sauce in 1 pint minimums, too. PM me or call me if you're interested. I need your order by Wednesday morning. It'll be ready for pickup on Thursday. I'm only making this offer to PortlandFooders.

[ariel88]

I am completely addicted to the potato salad

Ditto.

[SauceSupreme]

I am completely addicted to the potato salad

Ditto.

As much as I like the fries, I've switched to potato salad with my sammiches also.

[katez0r]

katez0r, is that how much you're eating or how much you're gaining from eating it.

You don't even KNOW, it's real bad. I live a ten minute walk away. Luckily, it's uphill on the way back.

[concreteoatmeal]

katez0r, is that how much you're eating or how much you're gaining from eating it.

You don't even KNOW, it's real bad. I live a ten minute walk away. Luckily, it's uphill on the way back.

wow, ten minutes...how do you make it? im completely kidding with you here, but after a reuben and fries/potato salad, im guessing you would have to live in wilsonville to walk that off!!!

[katez0r]

katez0r, is that how much you're eating or how much you're gaining from eating it.

You don't even KNOW, it's real bad. I live a ten minute walk away. Luckily, it's uphill on the way back.

wow, ten minutes...how do you make it? im completely kidding with you here, but after a reuben and fries/potato salad, im guessing you would have to live in wilsonville to walk that off!!!

That's exactly what I'm saying, I'm making it too often! damn you, Kenny and Zuke, damn you. ::shake fist::

[ExtraMSG]

Beer changes coming....

Should have Ninkasi IPA, Laurelwood Free Range Red, Hopworks Organic Lager, and Alameda Wilshire Wheat in by tomorrow night or the next day to replace the Walkingman IPA, Anderson Valley Cream Ale, Double Mountain Kolsch, and Anchor Steam. All Oregon this time around and a good selection for the coming heat, I think.

[oldtavernmouse]

Don't know if anyone has already posted about this but check it out...

Bon Appetit August 2008 p20 - the hot 10/ sandwich shops

7/ kenny & zuke's delicatessen PORTLAND, OREGON

I tried to access this article but failed. Can anyone post a better address? I'd love to see it.

BTW, on July 4 I had only two tables than didn't have at least one BBQ order. The best sales day ever. Thanks to you all.

peace,

Randy

[ExtraMSG]

I love a vegetarian who pushes Q.

I don't think it's online yet. Probably have to wait until it hits newstands.

[Snarky]

I love a vegetarian who pushes Q.

I don't think it's online yet. Probably have to wait until it hits newstands.

It's online now: http://www.bonappetit.com/magazine/2008/08..._sandwich_shops

[Amanda]

Just a blurb, but not a bad piece of national press for sure. Making the Top 10 is an awesome feat for a place that has been open for less than a year. Good job, you guys! Get the service and take-out more solid and you could be #1 next year, eh?

Best regards,

Amanda

[ribster22]

I was just down in the fridge looking to see if I could poach any to take home and couldn't find any. I made 3.5 gallons and we certainly didn't eat that much. I imagine someone wanted the space this morning. Ken will be annoyed, but I can post the recipe. We're not going to be doing a BBQ joint anytime soon.

I started with the Gates recipe:

http://www.chow.com/recipes/10631

http://recipes.egullet.org/recipes/r1689.html

1 c sugar
1/4 c salt
2 T celery seed
2 T ground cumin
2 T ground cayenne pepper
2 T garlic powder
1 T chili powder
2 qt ketchup
2 c apple cider vinegar
1-1/2 tsp liquid smoke
1 tsp freshly squeezed lemon juice

In a small bowl, combine sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder. Set aside.

In a large bowl, combine ketchup, vinegar, liquid smoke, and lemon juice. Add dry ingredients and mix until very well blended. Serve warm or at room temperature.

Sauce may be stored in an airtight container in refrigerator for up to 3 weeks or in freezer for up to 6 months.

Then I set about playing with it over the next two days, using some ideas I had come up with a few years ago when I tried to develop a sauce based on The Salt Lick's, still my favorite commercial sauce partially because of its uniqueness. I couldn't find that recipe anywhere. I think it's either gone or on a hard drive somewhere. I'll try to find the current recipe.

Nick, I hope you still plan on posting your final sauce recipe. I've been waiting with breath that smells like bait. I looked at Salt Lick online and will probably order some.

[Rifleman69]

I was just down in the fridge looking to see if I could poach any to take home and couldn't find any. I made 3.5 gallons and we certainly didn't eat that much. I imagine someone wanted the space this morning. Ken will be annoyed, but I can post the recipe. We're not going to be doing a BBQ joint anytime soon.

I started with the Gates recipe:

http://www.chow.com/recipes/10631

http://recipes.egullet.org/recipes/r1689.html

1 c sugar
1/4 c salt
2 T celery seed
2 T ground cumin
2 T ground cayenne pepper
2 T garlic powder
1 T chili powder
2 qt ketchup
2 c apple cider vinegar
1-1/2 tsp liquid smoke
1 tsp freshly squeezed lemon juice

In a small bowl, combine sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder. Set aside.

In a large bowl, combine ketchup, vinegar, liquid smoke, and lemon juice. Add dry ingredients and mix until very well blended. Serve warm or at room temperature.

Sauce may be stored in an airtight container in refrigerator for up to 3 weeks or in freezer for up to 6 months.

Then I set about playing with it over the next two days, using some ideas I had come up with a few years ago when I tried to develop a sauce based on The Salt Lick's, still my favorite commercial sauce partially because of its uniqueness. I couldn't find that recipe anywhere. I think it's either gone or on a hard drive somewhere. I'll try to find the current recipe.

Nick, I hope you still plan on posting your final sauce recipe. I've been waiting with breath that smells like bait. I looked at Salt Lick online and will probably order some.

Ditto, would love to try your final sauce recipe. Add nother name to your list for ribs/brisket/pork for Labor Day.

[Flynn]

My brother and I grabbed lunch yesterday and I sampled some of the reuben dog. Jesus wept, if you're gonna take in a calorie bomb, I highly recommend it.

I like the vienna beef dogs better than sabrett's I think flavorwise, but I much prefer the well-cooked dogs at K+Z. Wayne's needs to cook those suckers a little more I think.

[ExtraMSG]

We should do a taste-off sometime between similarly cooked dogs, Flynn. Ken and I did head-to-head tests before going with the Sabrett's and the reason we went with them is because we thought they had the boldest flavor. I can't remember what came in second. Maybe Red Hot. Worst was the local ones we tried, unfortunately. I'd be interested to do it again.