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Shop the Sale: Best barbecue cuts


Labor Day comes along at just the right time for a party: The kids have been back in school for a week or two and need a break; the temperature might finally stay under 100 degrees; and it’s a great time for a breather before the run-up to the holidays.  Since Labor Day is traditionally the last hurrah of summer, a cookout is just the thing. So we’ve got you covered, with great sale prices on just about anything you might want to put on your grill or in the smoker.

Check your neighborhood store starting today for special offers on whole trimmed certified Angus beef brisket; Brookshire’s Best boneless Angus ribeye steak; ground chuck patties; Hormel pork baby back ribs; Johnsonville brats or hot links; and T-bone or bone-in rib-eye steaks.  For the kiddos, we’ve even got a special buy-one, get-one offer on Ball Park franks.

To make your barbecue stand out, why not brighten up your favorite prepared BBQ sauce with a few extra flavors? It takes just a little work but it really pays off with intense flavor.

  • First, to help concentrate the flavors, heat up a bottle or two of sauce over low heat, and keep at a low simmer.
  • Next, to help bring out both acidity and sweetness, you should add both an acidic ingredient and a sweet one. I like adding the fresh-squeezed juice of a couple of lemons, and a couple tablespoons of brown sugar OR molasses. (The heat will melt the sugar, keeping the sauce smooth.)
  • Next, add a dash of Worcestershire  sauce, to provide a little bit of depth and complexity.
  • Finally, add a couple of tablespoons of butter, stirring in as it melts. This will thicken the sauce slightly and give it a nice buttery richness.
  • Taste! Too sweet? Add a bit more lemon juice, some mustard or a dash of vinegar. Too acidic? Hit it with a little more sugar or honey.
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