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ROUSES.COM
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FAMILY LETTER
An Old-Fashioned Butcher Shop
We’re proud to continue the Gulf Coast tradition of family-owned butcher shops.
Our own Rouses history goes back to 1960. My grandfather, our founder, had a small
butcher shop in the back of his first store. Every steak was cut by hand — our butchers still
do it that way, today — and sausages and Cajun specialties were made by hand right in the
store. Pa used pork butts from the butcher shop to make our sausage. It’s still made with
premium pork butts and my grandfather’s blend of garlic, onions, cayenne pepper, salt and
spices.
Butchering is an art form learned over years of practice and apprenticeship. Our butchers
are the best and most experienced in the business. They’re also some of the best outdoor
cooks I know. Whether you’re cooking or grilling, they’ll help you make the right selection
or share a recipe or cooking instructions.
Years ago we made a family commitment to only sell 100 percent American beef, pork and
poultry. We’ve always sold only fresh ground meat. Some of our competitors sell ground
beef that comes in pre-packaged, gas-flushed bags. Our butchers grind all of our beef
fresh several times daily in store — there’s no gas flush. We also sell grass-fed ground beef,
chicken, turkey, pork and buffalo. All of our grinds are 100 percent USDA verified.
We tend to think pork and beef when we talk barbecue, but chicken is a staple. We
introduced our own line of Rouses vegetarian-fed chicken a few years ago. Our butchers
can butterfly a whole one for you so that it can be flattened and cooked skin side up, which
will significantly reduce your cooking time.
Everyone has a favorite smoker, and we can spend a lifetime arguing the merits of the Big
Green Egg versus the Traeger Pellet Grill versus a Weber Smokey Joe. Let’s just make sure
we do it over a big plate of barbecue.
Donny Rouse
, CEO
3
rd
Generation
On the Cover
Rouses whole beef brisket smoked by
our friends at Central City Barbecue.
Served with Rouses brand vidalia onion
barbecue sauce.
photo by
Romney Caruso
• • •
WHAT I’M COOKING
Pulled pork on my Big Green Egg. I use a Boston
Butt pork roast and Nalty’s Butt and & Breast
Rub. Cook at 220 degrees for 16 hours. When
pork is done, remove it from the Egg and wrap in
aluminum foil. Let rest for one hour before slicing.
RIGHT ON ’CUE
Big Mike’s BBQ, Houma, LA
See story page 24.
Blue Oak BBQ & Frey Smoked Meat Co.,
New Orleans, LA
These are two new spots by our market in
Mid City.
Central City BBQ, New Orleans, LA
See story page 14.
Hannah Q Smoke House, Prairieville, LA
Smoked brisket, sweet glazed pork loin, ribs,
chicken and a great selection of sauces.
Jay’s Bar-B-Q, Baton Rouge, LA
This family-run restaurant has been dishing
out barbecue for over 60 years.
Lil Daddy’s Real Pit Bar-B-Que,
Lafayette, LA
Dry rub ribs, tender brisket, falling-off-the-
bone chicken, juicy sausage and my favorite:
barbecue po-boys.
Moe’s Original Bar B Que, multiple
Alabama locations, New Orleans, LA
USA Today named this Alabama chain one of
the Top 10 BBQ Joints in America.
The Shed Barbeque & Blues Joint,
Ocean Springs, MS
See story page 18.
Donny Rouse