Favorite Places: Bob's Quality Meats
Here it is--a 15 pound bone-in Smithfield ham, dry-cured in North Carolina and sold by my neighborhood butcher. Before cooking, he's instructed my mom and I to soak it in two changes of water, 12 hours each time, in a big cooler. It's a Christmas adventure inspired by Saveur's mouthwatering December issue. Stay tuned.
We've lived in or near Columbia City for 13 years. When we first moved there, the main street had a tavern, an office supply store, and Bob's Quality Meats. Now, there's an artisan bakery, several coffee shops, renowned Neapolitan pizza, sushi, a wine bar and yes--Bob's Quality Meats. They have new wood floors, a spiffy neon sign, and gleaming new coolers, but the same friendly, knowledgeable butcher that's been there for years. He knows his sources, cures his own ham, makes all the sausage, sells unusual cuts, and has bent over backward for me several times. Years ago, catering a wedding, we had called everywhere looking for the impossible: lamb from Eastern Washington, cut into boneless chunks, enough for 300 people, and ready by the weekend. Bob's said, "No problem." This summer, catering a wedding rehearsal, I grilled 150 of Bob's handmade sausages outside. By the end, there were just 2 left sizzling over the coals, and 10 people standing around waiting for thirds.
I love that Bob's stayed around during the height of supermarket, agribusiness mania when no one knew where their meat came from or thought to ask. Its neighborhood clientele sustained it long enough for the local butcher to be in vogue again. And nowhere else in Seattle have I seen Smithfield hams hanging from hooks above the cash register. Am I a lucky girl or what?
December 17, 2009
Reader Comments (10)
yum....did i hear you say it was moldy?? what's that about? i wish i could be spirited away to your Christmas dinner table this year. Growing up in South America, the guy who ran the grocery store also smoked his own hams and sold them. i can still taste the succulent morsels as they fell off the bone. one of my all-time favorite food memories from my childhood. no ham since has ever come close.
I'm almost positive that all of Bob's meats are free range (or was it organic? and what is organic meat anyway?). When I talked to the butcher he said, "we did it years ago because it just tastes better".
And, the dude takes EBT cards. How cool is that?
Bethany - my parents grew up in South America, Guyana to be exact. I'm pretty sure most of the meat that came to my parents in their childhood did not come from a grocery store.
sushi? there's sushi in columbia city?
I think I need to visit Bob's as I'm salivating right now. Could there be anything better than the pig?
:clears throat: Why yes there is. Abe took me there last night, omakase style. It was YUMMY. I'd be resentful of what it stands for except that I can now walk to high end sushi. How cool is that?
Just noticing I've comment a lot when pork is discussed.
I like ham.
Wow! An actual meat market, lucky you! Never did I think that would be on my list of fantasies. We need a good one! A number of years ago I went to the Pike Market and came home with only a beef brisket, but a mighty fine brisket it was. A fabulous brisket was featured on the cover of Bon Appetit that December (1998), and I've been making it since. I'm looking forward to hearing how your ham turns out. You are really quite amazing, Sarah! Love your energy and enthusiasm!
Every Alice needs her Sam. Yay for neighborhood butchers!