The Killer Zone

Juneann Reed wrote an article titled “Three Best Hamburger Joints in Des Moines, Iowa” where she listed B&B Grocery, Meat & Deli as one of the top three.  Here’s what she had to say about B&B:

“B&B Grocery, Meat & Deli is widely regarded as one of Des Moines’ best places to eat. In 2008, the readers of the Des Moines Register voted B&B’s Dad’s Killer Sandwich as the best deli sandwich in town. For phone order dial 515-243-7607

Hamburgers are inexpensive and very, very tasty. They are served on fresh home made buns. B&B is truly a down-home tiny neighborhood store located on the south side of Des Moines. The Italian family that began this place, continues to have a hand in the current operations. Side dishes from their deli are to die for and you will be full when you finish this tasty hamburger and side treat. You can order from a variety of different sizes and choices or place a special order and you will be pleased at this special Des Moines’ hamburger joint.

Indeed, B&B Grocery is a best kept secret on the local Des Moines scene. You will be pleased also with their Italian meat choices, breads and many other deli specialties.”

By Tom Perry
Des Moines Register
January 28, 2009

The beauty of home Super Bowl parties is that they do not come with traditional food rules attached.

Sunday’s game between the Pittsburgh Steelers and the Arizona Cardinals (kickoff will be around 5:20 p.m.) in Tampa is the 44th Super Bowl, and after all these years, the presence of at least one working television set would be the only essential common denominator of every Super Bowl party.

Still, some culinary preference patterns have emerged. Chili is the most popular Super Bowl snack, according to a 2008 national study by ask.com, an Internet search engine Web site. Pizza, meatballs, salsa and ribs rounded out the top five in this particular study.

Sandwiches were absent from the list of top 10 foods, but anecdotal evidence suggests they do find their way onto home party tables in and around Des Moines.

“Super Bowl Sunday is the only Sunday during the year that we open,” said John Brooks of B&B Grocery Meat and Deli. “We open for a couple of hours so people can come in and pick up their sandwiches.”

B&B, an old-school-style grocery at 2001 S.E. 6th St. on Des Moines’ south side, is legendary for its fresh hoagie sandwiches. The deli’s Italian-ring sandwich has become especially popular on Super Bowl Sunday. Featuring Italian roast beef, smoked provolone, spicy capicola, hot pepper cheese, hard salami, banana and roasted sweet peppers and Tuscan Italian dressing all on Italian ring bread, the sandwich is cut into 20 pieces and sells for $37.49.

“We hope to sell at least 44 of them in honor of this being Super Bowl 44,” Brooks said.

This was published in the January 21, 2009 edition of the Des Moines Register’s Juice Magazine. “Top 5 Places to Eat on the South Side” B&B Grocery, Meat & Deli was #1.

By Joe Lawler
January 21, 2009
Metromix
Des Moines Juice

Anyone could enjoy a meal at these restaurants, but each has a certain quality that makes them perfect for guys. We sought out five of the manliest dining spots in Des Moines. Sure, you could get a salad at most of these places, but what would be the point of that? Indulge on our suggestions instead….

B&B Grocery, 2001 S.E. Sixth St.

What you’re ordering: The Dad’s Killer sandwich (pictured below) consists of roast beef, turkey, ham, corned beef, pepper cheese, swiss cheese, American cheese, lettuce, tomatoes, pickles, mustard, Miracle Whip and Italian dressing on a hoagie. Hopefully the name isn’t due to it killing someone’s dad, because that sounds possible. If you’re feeling lucky, punk, take on the Quadzilla, a four-patty burger on a grilled bun for only $6.79.

Why it’s manly: B&B is a butcher shop. This isn’t some showy theme restaurant – guys in bloody aprons were chopping up your food a few hours ago. There’s something infinitely more satisfying about eating meat you know came into the building still a part of a much larger animal.

This list was published in the January 14, 2009 edition of Des Moines Register’s Juice Magazine. Des Moines Best Tenderloins and our Homemade Breaded Pork Tenderloin was #1. OK

www.whitepoison.com listed their “Top 8 Places to Take a Hippie for a Cheeseburger.” B&B Grocery, Meat & Deli was listed #4.

A standing rib roast is a cut of beef from the rib section where rib-eye steaks are generally cut from. A lot of our customers know this particular cut as “Prime Rib”. It’s called a “Standing Rib Roast” because it includes up to seven rib bones and is most commonly cooked in a “standing” position. To ensure you have enough to go around, we recommend a serving size of two people per rib, with a minimum size of three ribs. Anything less than that is basically a nice thick steak.

Watch as we cut a standing rib roast:

These are thick steaks cut from the top round which is considered the most tender part of the round. They’re usually broiled, braised, or cooked in a liquid. A London broil is name of a finished dish, but this cut is sometimes given that name.

Watch as we cut Top Round Steaks:

Pork differs from beef in how the major cuts of meat are divided. In beef, the ribs, short loin and sirloin are separated. In pork, these three sections together are referred to as the loin. The loin is the most important major cut for fresh pork purchased from the meat counter. The retail cuts from the loin meat include center cut pork chops (both bone in and boneless), rib end chops, boneless butterfly pork chops, sirloin pork roast, boneless pork roast, country style ribs and pork back ribs.

Watch as we cut a pork loin:

This area boasts extremely tender steaks with or without the bone. Porterhouse Steaks are cut from the rear end of the short loin; the name originated from the days when it was served in public alehouses that also served a dark beer called porter. The porterhouse consists of both tenderloin and strip steak. The tenderloin is often served separately as filet mignon. T-bone Steaks are cut from the middle section of the short loin. It is similar to the porterhouse steak, but generally has a smaller piece of the tenderloin.

Watch as we cut a beef short loin: