Alright all you grilling meats aficionados, how well do you know your cuts of pork? Could you pin the fork on a rib-eye, blade or center cut chop blind folded? What about a porterhouse or America’s cut? If so, you’re going to love our center cuts. Made from the boneless section of the hog, they’re cut into thick, 7 ounce portions. So, they’re ideal for marinating and throwing together a hearty, quick meal.

Why Dive Into a Center Cut?

For those that might not be able to separate America’s cut from a porterhouse, don’t let it curl your pigtails. We’ll explain why they’ll blow your house down and leave the pack howling for more. Let’s begin with their origins shall we? All center cuts are traditionally taken from the area located directly underneath of the hog’s back fat and well behind its shoulders. As such, it’s usually very tender and lean, unlike other pork chop cuts.

Go Juicy or Go Home!

Because it’s boneless, most center cuts in our grilling meats section will cook in 7 minutes, or one minute for every ounce. For the juiciest chops, pull them off out of the heat when their internal temperature is 145 degrees Fahrenheit and let them rest for a few minutes. Or, if you hate even the slightest bit of pink, let the internal temp reach 160 degrees Fahrenheit but no more.  And stick to the two to three-minute resting period as well.

No Confusion Apple Infusion

Which marinades work best with our pork grilling meats? Many center chop faithful swear brining each portion is ideal, especially if apple cider is involved. To make apple-infused brine for our center cut chops, you’ll need:

  • 8 Cups Sweetened Apple Cider
  • 1 Cup No-Pulp Orange Juice
  • 2 Tsp. Ground Allspice
  • 2 Tsp. Ground Ginger
  • 2 Tsp. Black Pepper
  • 5 Whole Cloves
  • 2/3 Cup Kosher Salt

Boil the brine first then add 36 ounces of cold water to the mix. It will help cool it down. Once the apple brine is at room temperature, add the grilling meats. Then place the whole kit and caboodle into the fridge. Let center cut chops marinate in the fruity brine overnight or for up to 24 hours. Afterward, take the pork chops out of the apple brine and cook them as you please. To learn more about delicious, center cut chops and other premium meats, please contact Deli Direct® today.

Let’s face it. It’s summer and sometimes it is just too doggone hot outside to cook a big meal. The next time that “I don’t want to turn on the stove” feeling washes over you, reach for the meat snacks, Wisconsin cheese, diced tomatoes and mushrooms. We’ve got a quick, easy and earthy recipe that you won't want to miss:

Choose a Meat Snack

Start by going through our online offerings and choosing the right smoked meat snacks or beef summer sausages for your family’s palate. Many folks we know love to go with the Smoked Pepperoni Curls & Sticks. Chop or slice up your selection and combine it with some diced tomatoes. Add salt and pepper to taste before reaching for the Wisconsin specialty cheeses.

Pick a Wisconsin Specialty Cheese

Shred the Wisconsin specialty cheeses and place them into a big bowl. Next, wash the mushrooms and remove the stems. Prepare an open-top, vegetable basket for the grill or choose a non-stick one. When you’re ready, place the mushroom caps, depression side up, in to the grill basket. Then carefully fill each one with a mixture of diced meat snacks, tomatoes and shredded cheeses from Wisconsin.

Achieve Grilling Perfection

Turn the grill on and let it reach anywhere from 350 to 400 degrees Fahrenheit. Once it reaches temp, place the prefilled grill basket on to the grates and let the meat snacks cook for roughly 10 minutes. Afterward, remove the grill basket from the grates and grab a flexible, metal spatula or a pair of tongs. Carefully remove the hot, stuffed mushrooms from the grill basket and place them on to a lovely serving tray.

Serve with a Robust Red

Serve them with a great bottle of wine. Reds like syrah, burgundy, sangiovese and cabernet sauvignon make excellent choices. The same may be said for champagne and dry Rieslings. We promise, you’ll love the way our grilled mushroom and meat snacks taste no matter which beverage you choose. To learn more creative ways to serve up Wisconsin’s best meat snacks, please contact us.

Did you know that July is not only National Grilling Month; it is National Horseradish Month too? So break out the grilling meats and horseradish sauce. It’s time to light a fire in the EZ Disposable Grill and put some sizzle into your life. We’ve got the perfect horseradish marinade and condiment recipes. Just be forewarned. They’re known to spark a round of kisses for the cook, so pucker up and get ready to enjoy one of the best meals of your life:

Horseradish Marinade

To make our National Grilling Month marinade, you’ll need equal amounts of horseradish sauce and Dijon mustard. One tablespoon of each should yield enough to serve four center cut pork chops, NY strip steaks or chicken thighs. Once you’ve got the horseradish and Dijon mustard in the bowl, add two teaspoons of lemon juice and two tablespoons of high smoke point oil to it. Afterward, toss in some salt and pepper to taste before adding the grilling meats to the marinade and popping the bowl into the fridge. Let it remain in the fridge for one to two hours before removing the meats and placing them on to the EZ Disposable Grill.

Horseradish Mustard

If your list of grilling meats includes Polish kielbasa, seasoned bratwurst, jumbo franks or cheddar-jalapeno smoked bratwurst, you’re going to want to douse them with our horseradish mustard. Combine three tablespoons of salad dressing with equal amounts of Dijon mustard and horseradish. Next, mix in two teaspoons of both onion and garlic powder along with a ½ tablespoon of fresh parsley or another herb of your choosing. Once you’re done mixing, the horseradish mustard will be ready to go on to the grilling meats. If you don't want to go through the trouble of making a homemade version try out our horseradish mustard!

Horseradish Mayonnaise

Finally, you might want to swap out the plain mayonnaise for one infused with horseradish, sour cream and Dijon mustard. It’s great as a cold salad base and you can use it as a burger topping or veggie dip too. Simply combine 1/3 cup of unflavored or flavored sour cream with the horseradish mustard we mentioned above and that’s it. It’s dinner time! To learn more, please check out our collection of National Grilling - Horseradish Month products and contact us.

Hurra! It’s almost time to break out the best grilling meats, kick up our kierpces and celebrate National Polka Weekend. Are you ready to eat, drink and polka for 72 hours straight? If not, let us help you prepare for the big weekend, which this year happens to fall on May 22nd. Because it’s also Memorial Day Weekend, you’ll certainly need one of our large, EZ Disposable Grills and several packages of Polish Kielbasa. They’re hickory-smoked and ready for the grill. Each package will be enough to make a dozen Polish Boys, Chicago-style

Of course no Chi-Town, Polish Boy sandwich would complete without a bun and three other items; vinegar based coleslaw, Chicago Hit Sauce and hand-cut French fries. And if you want to replace the hit sauce with Big Bad Bubbas BBQ Sauce, we don’t think too many Polish Boy fans will complain. If they do, you can always point them in the direction of the appetizer table. Just make sure that you fill it with Polish kielbasa chips and a wide variety of hot sauces. The chips are easy enough to make.

Simply grill up some extra Polish kielbasa and let it cool. Then slice each link into bite-size rounds and put them into a decorative bowl. Squirt some of hot sauces or honey glaze into a second bowl and provide an assortment of toothpicks. Afterward, encourage the Polish Boy purists to spear the kielbasa chips with the picks and then dip them into one of the sauces before taking a bite. That should satisfy their hunger without stepping on to their Chi-Town pride. If not, provide heaping bowls full of sauerkraut, Polish coleslaw, garlic stuffed olives and pickles. In Chicago, they’re National Polka Weekend staples too. To learn more about the best grilling meats for Polish celebrations, please contact us at Deli Direct.

Did you know that Meat Week and National Cowboy Poetry Gathering Week both kickoff this month? It’s true. The first weekly observance normally begins on the 25th and the second one starts on the 26th. So why not stock up on grilling meats and other treats that are perfect for filling up your favorite cowhands’ saddlebags? We’ve got a list together for you filled with goodies sure to put even wily sidewinders on their best behavior:

NY Strip Steak

Tops on any red-blooded cowhand and meat lovers’ list has to be 8-ounce NY strip steaks. That’s why we’re starting our list off with them too. We’ve got 10-count cases of USDA Choice baby! They’re hand cut from the most juicy, marbleized sections of the cow and sealed at the peak of flavor. So don’t let your resident chuck wagon cook overdo it with the spices or marinades. As a matter of fact, we’d suggest preparing them with nothing but our signature charbroiled flavor seasoning.

Smoked Curls & Sticks

Next on our list are smoked curls and sticks. They’re perfect for urban cowpokes as well as those who truly live on the range. Plus, they come in two fantastic varieties, beef and pepperoni. Consequently, you can let them sit on a southwestern meat platter bareback or saddled with a smidgen of spicy Santa Fe Sauce.

Shredded Beef Jerky

Shredded beef jerky is another item that would be wonderful for cowhands on the run. The expertly prepared jerky comes in 3.84-ounce cans, which can easily fit in saddlebags, pockets and purses. Plus, the tins can be saved after the jerky is gone and repurposed as your family sees fit.

Center Cut Chops

Okay, so we know that many range riders prefer beef but we can’t leave beautiful, 7-ounce, center cut pork chops off of our list. After all, back in the day, cowboys and gals were known to eat wild or domestic hogs too. To add to the “home on the range” ambiance, top them with some of Big Bad Bubbas BBQ Sauce and serve them with a side of beans.

Specialty Dips

Oh, and for a final flourish, don’t forget to break out the dips. Two great ones to consider serving this month are Gringo Guacamole and Western Ranch. They’d taste wonderful with everything from thick steak fries and tortilla chips to freshly cut vegetables. Hey, cowhands have to eat their greens too!

To learn more about these products and others that would be ideal for January’s more unconventional celebrations, please contact us at Deli Direct today!

Take your taste buds on a wild rollercoaster ride to “flavor town” with our assortment of Party Dips and Seasonings! There are countless options with what you can do with our seasoning packets. You can make dips, create marinates and so much more! Can’t believe it can get better? Well it does! Our seasoning packets are free of gluten, MSG and preservatives. To top it off they are made from all natural ingredients! Below we have supplied you with a few of our favorite Party Dips and Seasonings recipes.

Hot and Spicy Dip

Makes: 7 cups 
Prep time: 15 minutes Total time: 30 minutes

Ingredients

Directions:

  1. Preheat the oven to 400˚ F. 
  2. In a medium bowl, mix together salsa, chopped spinach, Hot Pepper Cheese, Garden Vegetable Cheese Spread, evaporated milk, black olives, red wine vinegar and Beat the Heat Habanero Dip. 
  3. Pour mixture into medium sized baking dish. 
  4. Bake mixture in oven for 12 to 15 minutes, or until it bubbles 
  5. Serve immediately. 

Marinated Steak

Makes: 6 servings

Prep time: 15 minutes Total time: 6 hours 25 minutes

Ingredients
  • ½ cup of vegetable oil
  • 1/3 cup of soy sauce
  • ¼ cup of red wine vinegar
  • 2 Tbsp. of fresh lemon juice
  • 1 ½ Tbsp. Worcestershire sauce
  • 1 Tbsp. of Dijon mustard
  • 2 cloves garlic (minced)
  • 1 Tbsp. of Cha Cha Chipotle Seasoning
  • 1 ½ Ibs. New York Strip Steaks 
Directions:
  1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic and Cha Cha Chipotle Seasoning. Place the meat in a shallow glass dish and pour marinade over the steak, turning the meat to thoroughly coat.
  2. Cover, and refrigerate for 6 hours.
  3. Preheat grill on medium-high heat.
  4. Oil grill and place steaks on. Discard the marinade. Grill meat for five minutes on each side or to your desired tenderness. 

Taco Dip 

Makes: 25 servings
Prep time: 10 minutes Total time: 10 minutes 
Ingredients
  • 8 oz. of cream cheese (softened)
  • 16 oz. of sour cream
  • 1 package of Tango Taco Dip
  • ¼ head of iceberg lettuce (rinsed, dried and shredded)
  • 1 cup of shredded Cheddar Cheese
  • 3 chopped tomatoes
  • 1 green bell pepper (chopped)
  • 1 can of black olives (drained) 
Directions:
  1. In a medium sized mixing bowl, combine cream cheese, sour cream and Tango Taco Seasoning. Spread mixture on a 9 in or larger round platter. Top the mixture with lettuce, Cheddar cheese, tomatoes, green pepper and black olives.
  2. Serve immediately or refrigerate for later use.

We know that you must be looking forward to this extended holiday weekend! You get an extra day to spend with friends and family to take America’s birthday. Mix up the day with some parade watching, pool playing, beer drinking, meat eating, and firework watching fun! To help make sure that happens for you we want to give you some quick tip must-haves for your 4th of July party!

Must-Have Number 1… Yummy Beverages 

Spice up the day with some delicious bloody mary’s! Obviously drink responsibly but that doesn’t mean you can’t have a couple while you enjoy America’s birthday! Here is the perfect bloody mary recipe for you:

Must-Have Number 2… Dips, Dips and More Dips 

This should be a must-have for all of your parties and not just for the Fourth. This American party classic is the perfect addition to your party. Make sure to have some variety for your guests to choose from so they can make their perfect choice. Pick some dips from our selection of over 20 different flavors! 

Must-Have Number 3… Meat Galore 

Tis the season for grilling! Is any party, let alone the Fourth of July complete without meat? I think not! It is America’s birthday after all so why not celebrate it with some good ole’ American grilling! Getting the perfect meat and cheeses to compliment are key! 

We know that everyone has their own way of topping their burgers. Some like the traditional lettuce, tomato, onion and pickles, which of course is a great classic treat! Why not try mixing it up just a tid bit? Instead of the standard pickle why not try our Dick’s Perky Pickles. These are the horseradish lovers dream! Or you should try out our JoJo’s Kick N’ Hot Kosher Dill Pickles. This delicious, crisp dill pickle has a serious kick. It is the perfect combination of hot and flavorful. 

Now go out and enjoy your 4th of July party!!!

I am ecstatic by the fact that I can count the number of days until spring on one hand! With daylight saving time behind us and the sunset coming later and later it makes me itch to get outside and throw this years first spring party! Below I will go into detail about some great tips I have learned over the years on throwing what some may call the BEST spring party ever!

√ Send Out The Invites

The best way to have a great party is to have great people there, so don’t forget to invite all of your friends and family! Make sure to send out an invitation at least three weeks prior to the party. You don’t want to send them out too early though; it won’t be fun if your friends bury your invite in the old mail pile. IMPORTANT: make sure to put an RSVP on your invite!

√ Esthetics Of The Party

This does not need to be a major concern but a little effort will go a very long way. You can go anywhere from a full out themed spring fling to a casual laid back get together. No matter what you choose some set up would be nice and will not go unnoticed. Lets admit that no one really has a beautiful folding table or plastic chairs so just make sure to set out your seat cushions on the chairs that need it and a simple tablecloth will bring that ugly table up to party status. Put out some citronella candles to keep those pesky mosquitos out of your party and some twinkle lights will create the perfect atmosphere at dusk. If you really want to commit you can even get festive plates, cups and napkins!

√ Timing Is Everything

At an outdoor party stress is the last thing that you want to find there. To make sure there is a casual atmosphere with you and your guests give a window of time for your guests to arrive. A rigid schedule will only bring the dreaded unwanted stress. Set up your party to kick off sometime in the early afternoon around 1pm and mention in your invite for your guests to arrive anytime after one. They will start showing up anywhere from on time to an hour or so later, this way you won’t be bombarded with everyone arriving at once.

√ Don’t Catch Yourself Off Guard

With sending out the invites (of course including the RSVP) you will have a good idea of who is attending. With that prep ahead as much as possible! Nothing is worse than having all of your friends and family around you and you’re running around like a chicken with its head cut off trying to get things set up. Plan out your menu well in advance, and get a variety of things that can be prepared ahead of time. A great option for that is the Incredible Party Favorites or the Deli Direct Grand Holiday Happiness. It is important to prep the gilled items ahead of time so that grilling is the only step left to do. Also make sure you have enough charcoal for the day and make sure you heat the grill so its set to go when guests arrive.

√ Lets Not Forget The Meat

It’s not like the four previous points weren’t important, but lets get onto what is really important here. Meat! Barbecuing is a must for me, especially with my opening spring party! My main rule with barbecuing is making easy, quick to cook, and delicious food! Some great options that I find fill my criteria above is the Cookout Trio Gift which includes your chose of any three of; Deli Direct All Beef Wieners, Polish Kielbasa, German Style Cooked White Bratwurst, and the ever delicious Cheddar and Jalapeño Smoked Bratwurst. If you want to branch out with more grilling options a great choice is Grilling Bonanza. This delectable option includes 4 USDA boneless New York Strip Steaks, 4 USDA boneless Pork Chops, Smoked Polish Kielbasa, German Style Sheboygan Brats, Pure Beef Hot Dogs, BBQ Sauce, Southwestern Mustard, and Cutting Board.

√ Last But Definitely Not Least

A great party needs to include some alcohol. You can go two ways on this. On one hand you can provide all of the refreshments from beer to other libations or you can leave this up to your guests. It is a great way to have them contribute to the day and that way they will definitely have what they want. The cost of a party can sneak up on you so I find that option two is the way to go and it has always worked out perfectly. With that being said I always make sure to have a little something to get us going.

It’s important to remember that a party is not a party without some good tunes! Make a playlist of some great songs that will keep your party on the right track!


Practical Grilling Tips for Perfect Steaks Every Time

There is nothing like the taste of a perfectly-grilled New York steak. We love grilling because it is an easy way to prepare ordinary foods to give them a uniquely delicious flavor. Best of all, it’s not brain surgery and just about anyone can master grilling pretty quickly. We assume you already know the basics, and here are a few grilling tips that we think will help make you get the most out of it.

Respect the Meat

· DO NOT puncture your beautiful steak with a grilling fork. This releases the meat’s juices, and you want every bit of that juiciness inside your steak. This is true for most any cut of meat except flank steak or London broil, which should be scored before grilling for even heating.

· DO NOT cut into the meat to check for doneness. Use the fingertip test - soft and squishy for rare; a little more firm for medium rare; medium will feel more firm, and well-done will be very firm.

· DO NOT let the meat sit at room temperature before grilling. There are differing opinions about this, but for safety’s sake remove the meat from the fridge immediately before putting on the grill.

· DO oil the surface of leaner cuts of meat like New York steak lightly before grilling to prevent sticking. This is also a great time to add seasonings or rubs.

· DO let the meat rest for 15 minutes or so after grilling. Keep in mind that it will continue to cook for a short time after removing from the heat so adjust cooking times accordingly.

At the Grill

· DO clean and oil the grill lightly before cooking. Use a wire brush or a wadded up piece of foil to remove any stuck-on food from the grate.

· DO let the grill come to the proper temperature before placing food on the grate. If your grill does not have a built-in thermometer use the hand test to check the temp. After heating hold your hand over the grate and count the seconds until you must remove your hand. Four seconds is about right for a medium-high heat.

· DO NOT fuss with the steak once it hits the grill. This prevents that nice flavorful crust from forming on the outside of a nice cut like New York steak. Master grillers use the 60/40 method; let the steak cook for 60% of the total time on the first side, then flip for the remaining time.

· DO remember that different types of meats like sausages – brats and kielbasa – require different handling. The goal is to cook the meat through without drying out the casing. Try parboiling them first and then placing on the grill. You can add flavoring to the boiling water for extra taste.

These are just a few general tips. There is more information on grilling than we can fit in one post, and you can search the web to find answers to grilling specific types and cuts of meat. So fire up the grill, grab those tongs, and get going!

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