A BBQ to Remember…

Don’t have any regrets this summer when you’re knee-deep in snow in January! Instead, make every last minute of summer count. Why not end grilling season with a meat extravaganza? The Butcher Shop has everything you need to throw a BBQ that you can look back on fondly this winter. With Labor Day almost upon us, have a BBQ to remember with not one, not two but three types of meat or more at your next backyard gathering.

We Give You Choices

In between all your summer fun, stop in at The Butcher Shop for Smokin’ Saturdays between 10 a.m. and 3 p.m., or at least until we sell out. After a day outside enjoying the beautiful weather, there’s nothing like ending the day with a tasty BBQ on a hot summer weekend. No work on your part — we do it all. Just bring it home and enjoy.

Headed out for a picnic or a day on the lake? Come by here first and bring some BBQ with you. We offer a wide variety of meat choices, from pulled pork and brisket sandwiches to chicken brisket and pork rib racks. We even make it easy for you, offering 25-pound combo packs including pork steaks, beef steaks, roasts, burgers and sausage. Now THAT’s a summer meat extravaganza! If you prefer pork, we also offer a 25-pound pork pack containing succulent pork chops, steaks, roasts, sausage and country style ribs.

Try Something New

All of our meat and seafood is fresh, locally sourced, environmentally responsible, all-natural and chemical free, with house made sausages, smokehouse jerky, and even buffalo and elk. Speaking of sausages, though…if you love sausage with pepper and onion, try this twist on a classic this Labor Day:

Sausage peppers and onions on a bed of arugula

You’ll need:

• 1 red onion cut in wedges
• 2 red bell peppers cut in wedges
• 1 lb. sweet Italian sausage
• Olive oil and salt
• 3 tbsp honey
• 3 tbsp balsamic vinegar
• Arugula

What to do:

Mix the balsamic vinegar and honey in a small bowl. Brush the onions, peppers and sausage with some of the olive oil and salt them up. Place onions and peppers on the lower part of the grill, with the sausages up above. Low and slow is the name of the game here! Placing them this way will allow the juice from the sausage to land on the peppers and onions below, adding even more flavor. When almost done grilling (about 15 to 20 minutes), coat the peppers, onions and sausage with the glaze you made earlier. Serve on a bed of arugula greens. What a way to say goodbye to summer!