Beer Chicken

Yield:                 6 servings

 8-10                  Chicken pieces

                         (breast, thighs, legs)

1/3 cup                Butter, melted

1 1/2 cups              Lemon juice

1 can                 Beer

1 teaspoon             Garlic salt

1 teaspoon             Lemon pepper

Combine butter, beer, lemon juice, garlic, and lemon pepper. Pour over chicken and refrigerate 4 to 6 hours.

Barbecue chicken, brushing sauce over pieces as you turn them. Grill about 15 to 20 minutes per side for breast pieces, 11 to 15 minutes for legs and thighs.

Serving Suggestion: Corn on the Cob and a Tossed Salad.

Enjoy!!!

 Beef Brisket with Barbecue Sauce

6-10 lbs         Butcher Trimmed Brisket

1/4 cup          Dry Rub

2 cups           BBQ sauce

    This is one of the tastiest cuts of beef that you can grill. It takes a little work and time but family and friends will be amazed when served.

    Start off by deciding how you want it flavored. I always use a dry rub on the brisket instead of a wet marinade; this is such a tasty cut that I want the flavor of the beef to really come out. Before you season the meat look at the fat cap; it should be only on one side and about 1/2 inch. This is very important for the cooking of the meat; do not trim it off during the course of cooking, this will melt down and keep the meat moist.  The 1/4 cup of rub should be adjusted by how much salt it contains, pick one that has less then 1/2 salt. Spread it all over the beef and then wrap it up in plastic wrap and place it in the refrigerator overnight.

    You’ll want to cook this using indirect heat and lots of wood chips. For a  bold BBQ flavor use Hickory or Mesquite.  For a more delicate flavor use Apple or Cherry. Soak the wood chips in water at least two hours and keep some soaking so that you can add it as needed.  Heat up the grill! You want if to be about 225 to 250 degrees. Make sure that you have a good working thermometer before you start. Place the meat on a rack with a pan under it fat side up. Close the lid and keep it closed, check it about every hour to make sure the temp is staying in the range you want. For charcoal you will have to add a few pieces at a time to keep up with the temp. This will take about 8 to 10 hours, when it’s close to being done the meat should be a nice golden brown.

    The last half hour baste it with the BBQ Sauce of your choice. Let the meat stand at least 15 minutes before you cut it. Slice it from the narrow end fat side up and at about a 30 degree angle. Slices should be about 1/4 to 1/2 inch thick. Enjoy!!!

Come & try all the different flavors!!!

Soy Candles-Soap-Bubble Bath & Body Mist

(Locally Made in Augusta, Wisconsin)

~Just For You or Great Gifts~

Locally made Yellowstone Cheese

And other great cheeses…

So Many Kinds To Try!!!

*Come & Find One To Please Your Palate*

Have you had a chance to try Legacy Truffles from Memononie, WI?

A chocolate fantasy-and we carry these delicious truffles at Hahn’s Market!!!

Share them with a friend-Maybe!

Are you looking for something to do

with that special man

 in your life on Father’s Day?

Bring him to the Sawdust City Day Parade

Sunday, June 15th!!!

Hahn’s Market will have a grilling float in the parade;

We’ll look forward to seeing you there!

Dad will enjoy this along with the whole family!!!

Wake up early this Friday!!!

Come & Visit With Us

Friday, June 13th  (5am-10am)

For the Annual…

Breakfast in the Valley

Hahn’s Market Will Be Handing Out Cheese Curds!!!

~You don’t even have to comb your hair for us~

Stop in at Hahn’s Market

Friday, June 13th

4-6pm

We’ll have Marinated Chicken Breast

And a variety of wine for you to sample…Yum!!!

*We can help you pair your favorite foods & wine*

Come & Start Your Week-End Off At Hahn’s Market!!!

Hahn’s Stuffed Burgers

2lbs   Good Ground Chuck

4   Fresh Rolls (Kaiser, Yeasty, Wheat, Rye, French)

Ask people what they want on their burgers and you will get so many items your head will swim. I am no different. I want tomato but only beefsteak or plum, no pickles, no ketchup and I want it medium rare. So what I am going to give you is a basic recipe to cook them and the rest is just up to you.

The patties, be GENTLE, don’t pound them out on a counter and smash them down. Form the patties with as little kneading as possible, this is not bread and overworked patties are going to taste like dry solid clumps of beef.

For delicious stuffed burgers, form 2 patties around the same size. What should you stuff in the middle? Depending on your mood-here are some suggestions!  Try Blue Cheese. Or what about Hahn’s Signature Cheese Spread & Hormel pre-cooked Bacon? Or try Mushrooms & Swiss Cheese! You can also buy stuffed burgers already made for you at our Market!

After you stuff your burger-press together & seal the edges. Cooking on The Big Green Egg (600 degrees), cook 2 minutes on 1 side-turn over and cook an additional 2 minutes on the other side.

Then shut off the air vents for 9 minutes.

*This recipe can be altered for other grills!!!

Use a thermometer to cook to your taste. (145-150 med rare) (155-160 med) (170 well done) Place the patties on toasted or untoasted rolls.

Try This On Your Burger-Hahn’s Market Hot & Sharp German Mustard

                                    Yellowstone Cheese-Jacks Perky Pickle Cheese   

                                           Hahn’s Market Vidalia Onion Mustard Relish

Enjoy!!!