32819 Highway 87
California MO 65018
As most family businesses, Burgers’ Smokehouse started small. The company’s roots go back to 1927 when E. M. Burger, a Moniteau county farmer, cured and sold six hams. Today the family-owned corporation is run by third-generation members on the family farm three miles south of California, a small town located in Central Missouri. Remaining faithful to Grandpa and Dad’s standards for quality and service, the company has grown to become the largest specialty purveyor of smoked and cured meats and poultry in the United States. Grandpa’s little Ham House now produces over 650,000 hams annually as well as a wide variety of other meats and poultry products
It would take ten pages of copy to do justice to the entire list of “one of a kind” entrees offered by this unique meat company. Take for example their tender St. Louis Style Ribs. Burgers’ Smokehouse uses just the right amount of steam, laden with hickory smoke, and smothered with one of Kansas City’s most popular sauces to create this exceptionally tender, juicy rib.
Another favorite is their Country Cured Bacon. Carefully selected sides of bacon are dry cured using Burger’s old-fashioned sugar-cured recipe (salt, brown sugar, and black pepper). After the slabs are slowly smoked with natural hickory, they are hand trimmed and cut 6-8 slices per inch. Center slices are vacuum packaged in one- and two-pound sizes. Unopened packages of bacon store for months in the freezer, so you can stock up and save when the bacon goes on sale in the fall of the year.
Burgers’ cured and smoked Canadian Style Bacon turns an all-time breakfast favorite from simple good to exquisite. This product can be purchased in one-pound chunk or sliced and it also comes pepper coated.
Beef can also be purchased from the smokehouse. Their Filet Mignons are carefully carved and individually hand trimmed from the center of the finest aged tenderloin. They are flash frozen to maintain their freshness and individually packaged. Every shipment contains a complimentary package of steak seasoning and steak baste. Bacon-wrapped filets are also available.
Burger’s Boneless Prime Rib Roast is tender, juicy and absolutely delicious. The roast is very easy to prepare as it comes with a cook-in roasting bag to keep all the juices around the meat as it cooks, a view-temp cooking timer, and instructions. The roasts are available to two sizes and shipped frozen.
At Burgers’ you are sure to find the perfect selection. Choose from the extensive menu on line at (www.smokehouse.com) or from their Early Autumn catalog that can be ordered on line or by phone (1-800-624-5426). For quick and easy meals, all you have to do is make the selection:
country ham, city ham, Italian ham, and German ham
country bacon, city bacon, Canadian bacon, and cured jowl
breakfast sausage and Polish sausage
beef, venison, buffalo and beef/pork summer sausage
turkey, chicken, duck, pheasant, quail
Pork: ribs, pulled pork, roasts, chops and loins
Beef: filet, strip, T-bone, porterhouse, rib eye, veal and brisket
Beef Roasts: Prime Rib and Chateaubriand
lamb, veal, brisket, and fish/seafood
cheese, desserts, and sweets
gift assortments – samplers – monthly plans
Only the finest and freshest meats and ingredients are used in every preparation.
When you want “a cut above the rest,” whether you dine alone or with guests, call on Burgers’ Smokehouse. You and your guests deserve the very best.
GUESTS ARE WELCOME. The Visitors’ Center located on the premises features dioramas depicting the sessions of the year in the Missouri Ozarks. The free video, that includes family and company history, also gives the visitor insight into the production of country-cured meats. Sliced meats and sandwiches are available at the Snack Bar. Most on line and catalog items are available for sale at the door as well as gift assortments and gift certificates. Visit Burgers’ Smokehouse and do your Christmas shopping early this year.
Burgers’ Smokehouse is open to the public Monday-Friday (except for holidays) from 8:00 a.m. to 5:00 p.m. During the fall of the year from the third Saturday in September until Christmas, the smokehouse is open on Saturday as well from 8:00 a.m. to 5:00 p.m.
The smokehouse is located three miles south of California on Highway 87.
Authors Dwight Weaver, Nancy Mcgee, and Lee Mccain Used with permission Copyright lakeozarkbooks.com Randy Dinwiddie Publisher Amerishop.biz