We are selling Kaukauna Cheese Balls & Logs! Make sure to have these in stock for the holiday season. Email or call in your orders today -Email: firstname.lastname@example.org -Hometown Tel: 717-464-4165.
Sharp Cheddar Ball Real-aged cheddar generously coated with sliced real almonds. Packed-12/10OZ
Parmesan Ranch Ball Made with aged cheddar and aged parmesan to deliver rich real cheese flavor. Packed-12/10OZ
Port Wine Ball Real port wine and real cheddar cheese add up to one of our best-loved varieties. Packed-12/10OZ
Smoky Bacon Ball Real-aged cheddar cheese makes this traditional blend of flavors even more irresistible. Packed-12/10OZ
- Bacon Jalapeno Cheese Ball
Port Wine Cheese Log Real port wine and real cheddar cheese add up to one of our best-loved varieties Packed-12/10oz
Double Sharp Swiss Cheese Log Put real-aged Swiss and real-aged cheddar together, and what do you get? Smiles all around. Packed-12/10oz
|993013||APPLE CIDER-25/1PINT KAUFFMANS**||25/1PINT|
|993010||APPLE CIDER-4/1GAL KAUFFMANS**||4/1GAL|
|993012||APPLE CIDER-9/1QT KAUFFMANS**||9/1QT|
|993011||APPLE CIDER-9-1/2GAL KAUFFMANS**||9-1/2GAL|
|559726||APPLE DUMPLING-RTB 8OZ MRS SMITHS||6/60OZ|
|NFR4200||APPLE DUMPLING-UNBAKED FRZN**||36/CS|
|ICC0501||BAKED BEANS-BBQ DUTCH VALLEY**||1/5#|
|ICC0328||BREAD PUDDING-PEACH DUTCH VALLEY**||1/6#|
|ICC0322||BREAD PUDDING-PUMPKIN DUTCH VALLEY**||1/5#|
|FHS2080||BREAD PUDDING-PUMPKIN FISHER**||1/7.25#|
|SG11402||BREAD PUDDING-W/PUMPKIN SPRING GLEN**||1/7#|
|03518||CARAMEL APPLES-PLAIN 20CT**||20CT|
|ICC0105||CHEESE DELIGHT-PEACH DUTCH VALLEY**||1/5.5#|
|ICC0107||CHEESE DELIGHT-PUMPKIN DUTCH VALLEY**||1/5.5#|
|JL141||CREAM CHEESE-PUMPKIN LANCASTER COUNTY FARMS||1/5#|
|FHS2190||CUSTARD-EGG PUMPKIN FISHER**||1/7.25#|
|FHS2100||CUSTARD-EGG REGULAR FISHER**||1/7.25#|
|ICC0155||DESSERT-PUMPKIN CRUMB MOUSSE CUTCH VALLEY**||1/5.5#|
|ICC0329||ICE CREAM PUDDING-DUTCH VALLEY**||1/4#|
|900160||PEACHES-HALVES HEAVY SYRUP KIMES||24/28OZ|
|900150||PEACHES-HALVES LIGHT SYRUP KIMES||24/28OZ|
|900155||PEACHES-HALVES NO SUGAR KIMES||24/28OZ|
|FHS1096||PUMPKIN TORTE DESSERT-FISHER**||1/6#|
|ICC0300B||TAPIOCA-BLUEBERRY DUTCH VALLEY**||1/4#|
|ICC0305B||TAPIOCA-PEACH DUTCH VALLEY**||1/4#|
**Special order Fisher’s Homestyle Salads-Order by Monday 10am for delivery Wednesday and after
**Dutch Valley Special order-Order by Monday 2pm for delivery Wednesday and after
|Item #||Description||Pack Size|
Definition: So what are riblets and rib tips? These names have become interchangeable, but they are different cuts of meat. Rib tips are actually the very end (underside) of a rack of ribs. When a rack is trimmed to make St. Louis style ribs there is a thin strip of rib ends (or tips) left behind. Riblets are cut from the back or spare ribs to straighten them out. Ribs are popular. Because of this popularity many restaurants, butchers, grocery stores are out to make some money on anything they can put the name ribs on. It is because of this drive that many years ago the underused rib tip section of a full rib rack got turned into riblets. Restaurants found these little strips of ribs easy to make, cheap to buy and very popular as the perfect barbecue appetizer.
In the past, these small pieces often got thrown out. Now you can buy them in many stores and they are becoming much more popular. They are typically meaty and flavorful so they make a great dish, no matter the occasion. If you have trouble finding them, ask your butcher. They are now being packaged and shipped all over, but your local stores might not stock them so remember to ask. It is also likely that your local store may miss label these cuts because there isn’t a great deal of standardizations in meat cut names. The thing to remember is that whether you have riblets or rib tips they are going to cook very similarly so don’t worry too much about what you are getting.
Cooking: There are several methods for preparing riblets. They were popularized by the Applebee’s Restaurant chain many years ago and they sell literally millions of pounds a year now. Applebee’s grills and then steams their riblets to give them a charbroiled flavor while also making them tender. This is great if you are a busy restaurant that has to turn out hundreds of pieces a day. While you can go this way rib tips are great just grilled.
First of all remember that riblets are still ribs. Low and slow is still the best way to make them. However, because of their size they cook quicker. A low, indirect gas grill fire for an hour or two, or a low charcoal fire is great for these little treats. Apply a good rub or just sprinkle with some seasoning and they’ll turn out great. If you want barbecue sauce, brush it on at the end of the cooking time to prevent burning.
Smoking: Of course, you can smoke riblets. They make a great appetizer while other things continue to smoke. Throw riblets on the smoker about 3 hours before the guests arrive. Treat them as you would a rack of ribs and you can pull them off the smoker and serve them up while your guests settle in and get their drinks. This keeps them busy and happy while you finish the main course. (Source: bbq.about.com)