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Availability and Delivery

Beef Availability and Delivery

Lil’ Bit , Lil’ Bit More Samplers , AllGround Samplers, the new AllSteak Sampler and  Box Samplers  available to everyone via prepay/delivery (HD) or farm pickup (FPU with $10 discount for cash). Quarters available beginning October 2024 to established customers with deposit for HD or cash/check for entire balance on FPU.  Email requesting a Quarter+ wait-list position if you’ve already enjoyed my beef and want to reserve a future delivery or farm pick-up date.

Check specific delivery dates below.

60% beef (Hay Creek)/ 30% pork nitrate-free Polish /Country Style smoked brats available in nominal one-pound 5 packs for $9.00 each with order. Limit 5 for Sampler and Box orders, 10 for quarters. Request by email after placing order.

Yeah, you can get a traditional beef quarter delivered to your Twin Cities (MSP) home 2024. Fargo/Moorhead too. Check the freezer and see if you need to replenish or try out Hay Creek quality beef for the first time with a Sampler order.

Next St Cloud, Minneapolis & Saint Paul home delivery May 18, 2024.

Next Detroit Lakes/Fargo/Moorhead home delivery  June 2024.

Sampler and Quarter  deliveries are scheduled for the months of October thru December and March thru May. Make a deposit now to reserve OR request a Wait List position for traditional quarter-plus orders. Deposits made more than 45 days ahead of scheduled delivery dates will not constitute a lock on pricing.

Jump on the Wait List anytime for 2024 delivery or farm pick-up of quarter-plus size orders. Simply send an email with your preferred month (Feb thru May and Sept thru Dec) and fractional order size  (quarter or half). You’ll receive an email heads-up a few weeks ahead of anticipated delivery and have an opportunity to make your deposit.

St Cloud/Minneapolis/St Paul area home doorstep delivery service area is within 10 miles of 10/94 southeast of St Cloud or 10 miles of the 494/694 loop. Cost is a flat $10 per address for all fractional order sizes.  Free delivery on prepaid Li’ Bit Samplers, AllGround Samplers and Box Samplers.

Detroit Lakes/Fargo/Moorhead area home delivery service area is within 5 miles of Hwy 10 west of Detroit Lakes or 10 miles of the interstate 94/29 intersection. Cost same as above.

Upon receiving your prepay or deposit I’ll email with a proposed Saturday or Sunday (afternoon) delivery date. Be sure to check inbox of email account used for PayPal! If a conflict develops you can switch to the next month’s delivery date.  When delivery date is agreeable you’ll get a confirmation email with date, time slot, total delivered weight, price and net due. Balance due by cash or check on delivery. Best if you are home to accept delivery but I will drop with prearrangement.


 

Categories
Recipes Ground

Anaheim Jalapeno Chile Cheeseburger

Like many great quests the discovery of the Anaheim Jalapeno Chile Cheeseburger came about by chance. I’d been working on the Perfect Burger Project for a couple years stymied by dead ends along the Juicy-Lucy stuffed path and most recently the charred anaheim/serrano/onion topped with marble jack path. In fact I was at the Walmart to restock for a new attack along those lines when serendipity intervened.

As usual you can’t realistically expect exactly what you are looking for at Walmart. Their supply/stocking isn’t consistent. This time the first substitution was Tillamook cheddar for the missing Cabot. No problem with the marble jack. In the produce section I was confronted with overflowing bins of peppers arranged vertically. The anaheims actually appeared fresh w/o their usual withered appearance. Serranos good too- but after pulling a couple small ones, I instead replaced them with a couple more robust ones from near the top of the bin. Note that I didn’t study these new choices carefully.

New girl at checkout was unfamiliar with the codes for the peppers and could not locate the anaheims on her cheat sheet so called over the manager guy. He and I promptly got into an argument over the more robust “serranos” which he insisted were Jalepenos! At one point I heard myself say “bet you a million dollars they are serranos” and he countered by trotting off to the produce area to take photos of each; It wasn’t a very busy mid-day. I wasn’t convinced but happily paid the lower jalepeno price.

I didn’t re-look at the peppers until prepping for a burger days later. The First Step (single 1/3 pound burger) is cutting the tops off (1) Anaheim and one (only now obvious) Jalepeno. Then slice each lengthwise into quarters and scrape out seeds. Place pepper slices into a preheated heavy skillet with a dab of oil and flatten with a heavy spatula or better yet; a potato masher. Time for 5 minutes a side at a low hissing, below smoking heat. Peppers should be 50 % scorched black on both sides and soft. Add a quarter (tennis ball size) Red Onion sliced thin along it’s top to root axis and continue the process until the onion is soft and a bit carmelized. Push all to the side and toast buttered potato buns. Transfer buns and onion/pepper mix to a warm serving plate. Keep them apart for now as the onion pepper mix will go on top of the cooked burger.

Reheat the skillet at a higher setting (just smoking) for cooking your burger. While the peppers were blackening you should have portioned your Hay Creek grass-fed burger into a 1/3 pound patty just a bit larger in diameter then the bun. Keep the edges tight and smooth to avoid drying. Kosher salt and black pepper both sides, working the salt/pepper into the surface by cross-hatching with the underside of a fork- like the peanut butter cookie treatment. Cook the burger 2 minutes per side, placing a single 3-4 mm thick slice of Tillamook cheddar (WTH; it’s the first I saw in the cheese drawer and already opened) on the just-flipped first side. Let the burger rest in the pan maybe 30 -60 seconds after turning off the heat (beyond the second 2 minutes).

Place the burger on your unadorned (NO condiments) lower bun, top with pepper/onion mix, slap the top bun on (NO condiments) and dig in! Truly Sublime. There were virtually zero grand expectations for this outcome so impartiality is guaranteed. Remember, you heard it first here.

Oh, the timing of this whole process works out really well for prepping homemade fries cut from a single longish unpeeled russet potato. Simply handcut the fries with a 8 inch+ chefs knife and begin heating for a 5 minute parboil at the point you first flip the peppers in the skillet. Drain and begin pan-fry in a separate skillet at the point you turn off the pepper/onion mix.