In May, CMA was featured on television shows explaining how our raw products make the best entrees for a delightful feast. Our corporate chef cooked ribs on the CBS affiliate in Memphis during the World Championship Barbecue Cooking Contest. Mark Kroplewski gave tips on cooking ribs for a party, how best to make ribs […]
What do you know about ribs? You may know that ribs are a beloved food in Western and Asian cultures. They are cut from the rib cage of pigs into usable pieces and are cooked by grilling, baking and smoking with either a dry rub or a sauce or some combination. One half rack of […]
With temperatures heating up around the country, restaurateurs and consumers alike are eager to dig into their warm-weather favorites- and nothing says summer quite like barbeque briskets! For those looking to add value and cut costs in their kitchens, Chicago Meat Authority’s BBQ-Trim Briskets can revolutionize your kitchen prep. This product is trimmed to […]
Spring is finally here (meaning in Chicago we’ll get about 5 more snowstorms), however for everyone else, uncover your grills – and make sure to check for rust. Uncovering your Grill A barbecue grill is subject to all sorts of abuse: high temperatures and grease splatters while cooking, and constant exposure to the elements if […]
Memphis-Style BBQ Ribs Yield: 6 to 8 servings Cooking Method: Grilling (Gas or Charcoal) Or Oven Preparation in Advance 4 hours to overnight for marinating the ribs Ingredients Special equipment: Optional: 1.5 cups wood chips or chunks (hickory or own preference), soaked for 1 hour in cold water to cover and drained For the ribs and […]
The CMA team was at Memphis In May for one of the world’s largest BBQ competitions a couple weekends ago. From enjoying delicious crawfish & shrimp to devouring our own CMA ribs smoked by BBQ grand champions – Memphis In May is one of a kind. Congratulations to 3 Stacks BBQ (which use OUR ribs!) […]
We are super psyched to hear Bomber’s BBQ in Munster, Indiana proudly serves up Chicago Meat Authority ribs! Both Baby Back and St. Louis style. Check out this shout-out on their menu: Ever wonder what the difference between all the types of pork rib options out there is? This diagram should help you with that: