Barbecue with Joe's
Visit Joe’s Meat Market for your next barbecue for a fresh and smoked direction.
Hosting a larger group? Please contact Joe’s a week in advance.
- Pig roast – Roasted, smoked and delivered. Order 1 week in advance.
- Custom blended & ground burger – Get the smoke into the burger. Go for 20-30% total fat content and add 15-20% smoked pork butt or kielbasa.
- Kielbasa – In grilling there’s two ways to go: Fresh, unsmoked and the usual smoked. Grill over a low flame. Slice the smoked kielbasa lengthwise and apply a light char to both sides.
- Steak – Joe’s will custom cut and trim them for you: Skirt, flank, sirloin, T-bone, Porterhouse, tomahawk, ribeye (boneless or bone-in), and Filet Mignon.
- Ribs – Finish Joe’s smoked baby back ribs on your grill and baste with your sauce.
- Pork – Shoulder and tenderloin are easy, less expensive alternatives to beef.
- Bacon – Go for the lean, double pressed bacon for topping burgers or anything you like.
- Hot dogs – They’re freshly made.
- Ham – Grill and baste thick steaks.
- Appetizers – Joe’s liverwurst, pate, and sausages.
- Szalonna – Thinly slice tomatoes, onions, peppers, radishes, and cucumber. Heat Joe’s fatback over your grill on a long fork and let it drip onto fresh rye bread, adding layers of the sliced vegetables as you continue to add drippings. Add salt & pepper. Eat. Repeat.
- Condiments – Grab a selection of Joe’s imported Polish hot and sweet mustards. Horseradish, too.
Hosting a larger group? Please contact Joe’s a week in advance.