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Zarda_Bar-B-Que_&_Catering_Co_ Order Kansas City barbecue sauce, beans, ribs, rubs, pulled pork, burnt ends, and cole slaw.
| Acre_Station_Meat_Farm Offers fresh, smoked and seasoning meats, pork and beef sausage, red smoked sausage, prime beef, eastern North Carolina barbeque, and specialty sauces.
| A_J__Cetak\'s_Meat_Market Located in Nebraska. Offers beef steaks, beef and pork sausages, jaternice, head cheese, and ham.
| Alderfer,_Inc_ Producers of Alderfer, Carson's, Knauss and Schafer's brands of smoked and dried meats.
| All_American_Food_Management Offers beef, pork, lamb, veal, seafood in poultry. In large quantities only.
| Allen_Brothers USDA Prime beef packages, plus poultry and seafood entrees, lamb and veal, pot pies, hors d'oeuvres, and desserts.
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Barbeque - Willy Ray's Barbeque Co.                Enter your e-mail address to be notified about future specials and givaways.  Barbeque, A New Look Real Texas Barbeque For the last 10 years Willy Ray's Bar-B-Q. has been getting the job done. Willy Ray's has created a new look in the barbeque industry and a new way of serving side dishes. All of our side dishes are made from scratch. The normal "3" side dishes of red beans, cole slaw, and potato salad have been increased to an average of 13. To mention just a few of our very own concoctions, you have got to try the carrot souffle', potato casserole, turnip green casserole, okra & tomatos and of course the broccoli and rice. We care enough to make our potato salad from scratch! Who's talking about Willy Ray's BAR-B-Q? Everyone is!  Texas Monthly "The Top 50" - Article From June 1, 2008 Once again Willy Ray's Barbeque is honored in Texas Monthly Magazine as being among the 50 Top Barbeque Restaurants in Texas. Click on the image to see article.  New York Times "The Quad" - Article From September 8, 2007 Blog The Quad, a blog about the fierce competition and engrossing culture of college football, tells why people from all over come to Willy Ray's BBQ to get their comfort food fix! Click on the image to see article.  Esquire Magazine - Article From December 2006 Issue Barbecue! From Beaumont, Texas, comes an eight-pound hunk of brisket smoked over red oak for 16 hours without a touch of gas: juicy, flavorful, and gorgeously layered, from the dark exterior crust to the rings of tan-and-pale-pink meat in the center. Best served under a tangy slather of Willy Ray's Bar-B-Q Sauce. Order now and store until the Super Bowl cometh. Brisket $85, sauce $6 for 12 oz; willyraysbbq.com; 409-832-7770  David Rosengarten, editor-in-chief of The Rosengarten Report, talks about mail order Texas barbecue with the "Today" show's Al Roker and gives Willy Ray's the "thumbs up". Click on the image on the left to see the story and watch the video!  Texas Monthly magazine voted Willy Ray's BAR-B-Q as one of the top 50 in the state. (May 1997 Edition)  "BARBECUING AROUND TEXAS" by Richard K. Troxell gave Willy Ray's BAR B Q a perfect "10" score. I'll also mention that it was one of only 3 ten's that were given across the great state of TEXAS! Richards' wife said that Willy Ray's was her favorite out of all of the places along the 11,802 mile tour that was taken to write this book on the Texas Monthly Top 50 Barbeque Joints in Texas.  The Rosengarden Report Voted Willy Ray's BAR B Q to be the Grand Prize Winner of all the BAR B Q Joints it tested in Texas.(August 2003) Our local news paper in Beaumont Texas has chosen us as "Best Barbeque" for the last nine years. Smoked Brisket | Cajun Sausage | Smoked Ham | Smoked Ribs | Fried Turkey | Smoked Turkey   © Copyright Willy Ray's BarBQ 2003-04 Designed and maintained by WebPro500.com |
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