Product Feature: Snack Sticks

January 13, 2020

Snack sticks are great. NWS snack sticks are amazing . But don't just take our word for it. Even with periodic availability issues (usually related to so many people wanting them!) they're still among our top sellers. Around here, we call them Buddies.

Made by hand from the highest-quality regionally-sourced* meats, and thoughtfully selected seasonings and ingredients, these little buddies are great for sharing and snacking on-the-go. To the right recipient, a six-pack of these sticks is a perfect gift.

Need something quick and easy for a potluck gathering? Buddies. Heading out of town and searching for something travel-friendly? Buddies. Running out of cooler space, but craving that NWS fix? Pack a few buddies.

Currently, we have four snack stick offerings: Big Jims, Bison Buddies, Smoked Salmon Buddies, and Royale With Cheese. If (when?) we add more snack sticks to our roster, we'll update this page.

*When possible. Sockeye and Atlantic salmon still live outside the Midwest.

Big Jims

Big Jim Hatch chiles are big peppers with big flavor! Growing 8-14 inches, and producing meaty pods with a mouthwatering sweetness and smoky medium heat, these peppers are the foundation of the adobada sauce that make these smoked beef and bacon sticks stand out.

Big Jims remind me of hanging around the kitchen while my mother sautéed pounds of ground beef and chopped onions with a packet of taco seasoning, sneaking spoonfuls whenever she stepped away from the stove. They're great for any palate, with plenty of interesting spice, but a mild heat that won't leave you sweating.

We like to serve Big Jims alongside Cajun-seasoned cheese curds and our hausmade cheddar crackers, but they wouldn't be out of place on any snack platter. I'm dreaming of bites of Big Jims alongside crisp, sweet apple slices.

Bison Buddies

Bison is the original North American meat source, and it's on an upswing. It’s lean, mean, and green—environmentally speaking. Our premier snack stick features a 5:1 ratio of sustainably-raised, antibiotic- and hormone-free North American Bison, LLC chuck roast and Heritage Berkshire pork.

They’re a NWS classic, with the perfect amount of snap, and a complex flavor that begins with a sweetness at the tip of the tongue, developing into a mild spice and the complementary tastes of bison and Berkshire pork dancing on the middle tastebuds, finishing with a light burn at the back of the mouth—thank you, paprika, cayenne, and red pepper flakes. All the while, you’ll enjoy hints of black pepper, coriander, garlic, and ground mustard.

Bison Buddies are perhaps best served as they come, eaten within moments of us handing them over to you, but their spicier side comes alive after some time under heat, which activates the various dehydrated peppers in their recipe. Or, if you're feeling cute, buy yourself a can of Pillsbury puff pastry, cut the Buddies into thirds, and make yourself some Blanket Buddies.

Smoked Salmon Buddies

Save the deep-fried ground cod sticks for the kids. Our Smoked Salmon Buddies aren’t your average fish stick. Wild sockeye salmon (with just a touch of Atlantic salmon, for fat content) seasoned with ginger, black pepper, and coriander, make these a rare, but unforgettable, treat.

These salmon sticks shine alongside cream cheese or our hausmade Boursin cheese, and while they pique interest just as often for their peculiarity as their flavor, they've captivated the hearts and taste buds of many skeptics.

Royale With Cheese

Named after what they call a Quarter Pounder with Cheese in France: It’s a bacon-cheeseburger in a stick! Ground beef, smoked bacon, and high temperature cheddar cheese form the base of this stick, highlighted by the savory combination of caramelized onion, pickle juice, ketchup, and mustard—smoked to perfection.

These rich and delicious sticks are great cold and on-the-go, but give them a few minutes on the grill or skillet, and wrap them in a large leaf of crispy lettuce, and you've got yourself the ultimate easy bun-free burger experience. We've done the math, and that equals more room for french fries!

All of our snack sticks are available as often as we can keep up with the demand in our deli fish and meat cases. Big Jims and Royales are $2/stick. Bison Buddies are $3/stick. Smoked Salmon Buddies are $28/lb.

Trimmings from the ends of the sticks are mixed up in 1-pound containers we call "Little Pals" and are available from our Grab & Go case whenever we have time to package them up.

5 Things: May 31st, 2019

May 31, 2019

This week on 5 Things™, we delve into the surprising success of a new side, the never-ending fluctuations of our deli's interior, the timely return of a classic piece of NWS swag (and what NWS swag can do for you), some comings-and-goings, and previews of what's to come from our Sandwich Lab and our shop in-general.

Kale caesar salad.

You likely already have an inkling that NWS is good at smoking fish and other meats. You probably also know that we've garnered some acclaim for our sandwiches. You might even know that we have a smartly curated selection of olives and local cheeses. You might not know that we regularly introduce new side options to our menu. While some of them hide behind the sandwich line and signs on our menu board, we've begun displaying others in the deli case, next to our smoked meat selection.

It has paid off. Not only do our sides taste great, they are also aesthetically pleasing. Being able to see them (and buy them in whatever weight quantity you choose) helps sell them—meaning you'll continue to see them. To that end, we'll continue stocking the meat case with our tried-and-true and latest sides, as well as pasties and pre-sliced/pre-packaged meats.

This week we tested a roasted kale caesar salad, and sold it all within the day. Which pleases me, because the salad is good, and I want it to stick around. Don't believe me? Try it.

Sass aside, if you ask, you can definitely try it.

A shortened wall.

If you've been following us for the last half-decade,you'll have an idea what I mean when I say the shop is always in flux. For example, when I started at NWS, our workspace was literally half the size it is now, and the line ran the opposite direction. Working at NWS is at times reminiscent of a game of Tetris or Jenga—constant rotation and reconfiguration and treacherous pulling and replacing.

The wall between our seating area and the sandwich line is an important boundary. Watching us work really isn't the best use of anyone's time—many of us are self-conscious individuals, who work less efficiently when observed, and you don't really want to be watched while you eat, do you?

Joking aside, the barrier does have one glaring limitation—it is very tall. When it was first installed, I called it the "Wilson Wall."

So Oneida, ahead of schedule (thank your local Oneida employee for their steadfast work immediately), cut down a segment of the wall and moved the counter top down with it. This means patrons and staff under 5'7" will finally be able to make eye contact and just generally communicate when handing out and picking up orders.

As with many small changes we make to our workspace, the benefits may not be immediately obvious—force of habit has made me place orders on the higher segment of counter even with the lowered counter in place—but over the Summer, this will undoubtedly result in a smoother interface when picking up your food.

With the impending arrival of beer and wine, there is more reconfiguration to come. Nothing too world shattering, though you might notice some different stainless steel and glass making its way into the shop over the next month or so.

Kenspeckle Letterpress shirts went to print.

These shirts are great. They showcase the brilliant, meticulous, and clever work of local printmaking legend Rick Allen, whose studio (the aforementioned Kenspeckle Letterpress) is located on the second floor of the DeWitt-Seitz Marketplace, and for whose dedication to the Split-finger Fastball variant of the Clubhaus sandwich we are forever grateful.

On Thursday, our friends at On The Limit, let us know that they had begun printing the shirts. That means that, soon enough, these shirts will be available in all sizes, on softer, more breathable cotton.

Speaking of NWS swag: If you're spotted (or if you politely point out to us) wearing our gear/carrying our totes/etc., you'll get 10% off your order. Every. Single. Time.

The Wallaby leaves us.

Our first-ever avocado sandwich, which came to us via our annual Sandwich Lab, is entering its last weekend.

If you haven't yet tried this avocado, lemon pepper, balsamic, locally-sourced ramps, and tomato sandwich, on our hausmade Prince Myshkin Rye, this weekend is your last chance. If you're feeling a bit more carnivorous, try it with crispy smoked pancetta.

When the Wallaby leaves us, another Sandwich Lab special takes its place: The Sebu-Chan.

The name comes from a nickname for its creator, Sebastian, and the sandwich is a playful variation on the classic salmon & cream cheese sandwich.

The Sebu-Chan—gravlax, scallion cream cheese, tomato, cucumber, onion, lettuce, cilantro and sriracha on a hausmade ciabatta—will be available Monday, June 3rd through Sunday, June 30th.

A few things I'm looking forward to at NWS.

I tried to fit a few different Things™ in this slot, but came up short each time. So, in lieu of anything better, here's a short list of things that I'm looking forward to in my own personal life at Northern Waters Smokehaus, that might also be interesting to you:

The Cookbook. It's happening, and though the public will have to wait some time before it is in their hands, a good deal of my near future is set to be entangled with the text.
Another Hemlock Preserve event. The first time I was involved with a Smokehaus event at Hemlock Preserve—the charming barn on the edge of Jay Cooke State Park in Esko, MN—I played music for five hours, essentially nonstop. It was a strange feat that I don't know I could repeat. I'm not sure how involved I will be with the event, but I will certainly have some words to write about it as it draws nearer. The event is still in development, but based on previous experience, it will happen toward the end of Summer, feature an awesome menu, good music, and an optional party bus to get to and from the location.
Grilling NWS brats & sausages. Our Maple Breakfast Sausage is my favorite sausage, period, but that's not what I'm talking about. I'm not sure whether the Beer Brat (made with Grain Belt Premium), Apple Brat or Classic German Brat is my top choice for the grill, but I will say that white onion (raw, grilled, or sautéed), NWS Kimchi and Sauerkraut are great toppings respectively. We've got Jalapeño Bacon Brats and Italian Sausage too, for those seeking a bit more bite in their brat. Tucked away in a corner, these products often go unnoticed. The time to grill is nigh. Don't sleep on these sausages.
Honorable mention to our Smoked Ribs. They're back in stock, available weekly as our Monday special, and great for any BYO grilling events or potlucks. Or just as any ol' meal. $10.99/lb in 2 lb racks or half-racks for these beauties is a steal!
Northern Waters Catering. Though we've been at the catering business quite a while, this year we've really decided to get our act together, putting in a lot of creative work, developing an extensive menu that showcases our best abilities and depth, making an Instagram profile specifically for our catering department, and putting Hannah's capable hands in charge of the operation.
I love catering events because they showcase different shades of NWS not found in the deli, both in terms of food served and the service offered. It's a bit more refined, and less of a grind. It's a breath of fresh air, reminiscent of a childhood field trip, traveling to an offsite location and not making six to eight sandwiches per ten minute increment. And the catering pay rate is great for the staff. My Nintendo Switch isn't paying for its own games, so I am into that.
More Sandwich Lab specials. With fun official and working titles like Jacob's Lake Trout Situation, The Perfect Fall Sandwich, and The Fish Stick, they've clearly got a lot to offer the imagination, and it'll be a satisfying mystery to resolve once you can finally taste them. And honestly, the ads our marketing team has been creating for them get more fun every month.

Well, I think I've said quite enough. Happy Friday, or whichever day you might be reading this.

"5" Things: May 24th 2019

May 24, 2019

Last Friday, I sure tried to post a 5 Things™ blog. I came in a half-hour early for my deli shift, sat down to post it, and saw nothing but this:

What can you do?

So I kept my laptop open and in-sight all day, on our in-haus WiFi, and my own personal mobile hotspot, and even Lake Avenue Café's WiFi (thanks, Lake Ave!).

To no avail.

So I headed home, and gave it a shot on my own WiFi.

I gave up on periodically pressing 'Publish' at 6pm, and resigned myself to enjoying my weekend, blog be damned.

If you are reading this, this 5 Things™ blog was successfully posted.

This week we had many meetings!

Sunday night, we had a long overdue ALL STAFF MEETING in which we discussed the impending Summer rush, our future in offering beer & wine, plans for our patio, and much more. Afterward, pizza and carbonated beverages were consumed.

Then on Monday night, those of us who will be in a position to sell the aforementioned beer & wine attended a scintillating alcohol service training.

After the alcohol service training, the D&D group entered the Pit of Blood and Fortune in a battle royale that thrust us into direct combat against each other, and ended up imprisoned by an Illithid in the service of a Beholder. That seemed like an adequately depressing place to end after learning the harsh potential consequences of alcohol over-service, so we'll see what happens next week.

How about some exciting news?

Smoked ribs are back in stock!

Just in time for Memorial Day weekend and the commencement of grilling season! Ribs sell for $10.99/lb in whole (~2 lb) and half racks.

Today we have have racks coming fresh out of the smoker, which really is the best way to have any smoked meats. Place your pickup order over the phone on ChowNow for $9 half racks and $16 whole racks. All the convenience of skipping the deli line, with a little bit of savings on the sale as well. This fresh-smoked rib special will be happening through Monday (Memorial Day) or until we run out.

Order online here

We don't talk about our ribs that much, outside of pop-ups, so consider this our way-too-late Smoked Ribs Product Launch™. Starting on Memorial Day, smoked ribs will be our Monday special.

Kenspeckle Letterpress shirts are returning soon!

Our classic shirts, long only in-stock in the sizes nobody was looking for, are returning soon, in all sizes! Designed by master printmaker Rick Allen at Kenspeckle Letterpress, these shirts are one of our oldest pieces of inedible brand merchandise, and we're looking forward to restocking them. Now in softer, more breathable cotton!

We took our last trip out to Hemlock Preserve!

Not our last trip ever, of course. Just the final installation of our extended/postponed/multiply rescheduled catering photo shoot series.

This particular trip featured two charming friends of NWS in a mock breakfast-picnic-slash-Jay-Cooke-hike scenario.

When we present the final product of these photo shoots, you're getting the cream of the crop—maybe 15-25 photographs—but a ton of work goes into finding those perfect couple dozen images. Here's a tribute to all the surprisingly hard work that goes into making dozens of artful plates of food, transporting them between multiple buildings (rain or shine), finding the best light, positioning the plates, capturing their best angles, and so on, and so forth:

Northern Waters Catering news!

Our Northern Waters Catering menu has been in development for the past several months, and I've finally begun to put the first draft that hit my desk last week into a solid second draft. It's only a (brief) matter of time until the menu will be in your hands. While the menu is full of our favorite and most requested dishes, it is not exhaustive of our capabilities.

And now, the crowning segment of this blog.

I am pleased to announce:

Hannah/Northern Waters Catering got a new cooler! It is not only quite stylish and large, but also has wheels and evidently a ruler etched into it! You'll likely spot it any time we are out around the town, and on our patio this Summer.T

We're at the halfway point of Sandwich Lab specials!

The Breakfast Club, The Wagner, The Spinderella, The Bloody Mary, and now The Wallaby comprise the first wave of our Sandwich Lab specials.

The Wallaby

The Bloody Mary

The Spinderella

The Wagner

The Breakfast Club

Sandwich Lab is an annual meeting where we brush up on our sandwich making skills and have the opportunity to share our favorite personal sandwich creations for review by the staff and potential inclusion on the menu. And it is typically a lot of fun. Last year, there were too many good entries to pick just one or two, so we decided to run ten of them as monthlong specials, and add one (the Adisalad) to our permanent menu.

We've begun keeping a running tally of our Sandwich Lab specials and how they've sold against total sandwiches sold during their tenure.

Hannah is 66.5% certain that these statistics will factor into future Sandwich Lab discussions.

How many Sandwich Lab creations have you tried? Which was your favorite? Do you have any advice for escaping the clutches of a mind flayer? Let us know in the comments.

5 Things: May 10th, 2019

May 10, 2019

The Wallaby.

Avocado has finally arrived at Northern Waters Smokehaus, for a limited time, on a brand new sandwich called The Wallaby—haus-baked Prince Myshkin rye topped with half an avocado, tomato, lemon pepper, balsamic reduction and locally-sourced ramps.

While supplies last, you can add avocado to any sandwich for an additional $2.30. Clubhaus with avocado? Yum. Pork Loin D-Luxx with avocado? Decadent. Hedonist with avocado? I wouldn't, but you do you.

The Wallaby is available in our deli and via delivery for $6+tax (or $9+tax with crispy smoked pancetta) through June 3rd, and like all Sandwich Lab specials, earns you two stamps on your sandwich card.

Homegrown Music Festival came to a close.

The eight day-long local music festival is hard to avoid, if you're living in Duluth. Thousands of individuals attend shows throughout the week. Hundreds of local artists and supporters of the arts take part in putting it on. Dozens of local businesses participate in some capacity, whether they're a full-fledged venue, hosting a concurrent unofficial show, or offering sales & specials to participating artists. Typically there is some variety of controversy in the news.

Among our staff, I count (at least) eight people who played some type of role in the week. Flo painted the Chicken Shack (HGMF HQ) mural; the Prøve Gallery (co-operated by our own Flo & TK, among others) was a venue for one of the shows; between Jacob, Cedar, Tyler, Brian, Leif, and myself, we touted at least eight performances throughout the week, official or otherwise.

Look at this picture Emily took of the Latelys

And now that it's over, I hope everyone has taken a few nights to stay in and get some sleep. I know I needed it.

Ribwiches and chocolate chip bacon cookies.

We love to snack here. It's where we find many of our best ideas. It's how we test recipes in development. All opinions are considered, and anyone who wants to contribute gets a taste.

I'd be lying if I said this wasn't a major perk of the job.

On Wednesday, Patricia left behind a stack of chocolate chip bacon cookies after an early baking shift. Since she joined our team, we've grown accustomed to finding new varieties of cookies waiting for us on a weekly basis. It's a new territory that we're happy to be exploring.

*not actually a photo of the bacon cookies pictured.

Wednesday in the deli featured a smoked rib special in the deli, with baked beans on the side. This special did not come as a sandwich, but we're an odd bunch, so a handful of us made rib&beanwiches—on white bread with butter, and on Johnson's Bakery rolls without butter. The rib special was a surprise to those of us working in the deli, but not an unwelcome one. It is, however, a great teaser to an upcoming (circa-Memorial Day) never-frozen smoked rib sale. Keep your eyes and your tastebuds peeled for that announcement.

It snowed.

And then the sleet began to pack itself onto vertical surfaces. Really what did we expect? The bit about April showers and May flowers rarely applies in Duluth. Sometimes there are still ice cubes in Lake Superior come June.

Snowball and snowperson enthusiasts had a lot to be excited about. The rest of us, not so much.

The snow doesn't bother Tyler Much

We almost went back to Hemlock Preserve.

Then the weather happened. While Hemlock Preserve is a lovely place all through the year, we're trying to catch it on a sunny day full of bustling foliage and flora—and not tear apart the wet ground with our idle steps. Here's a gallery of some smartphone camera-quality photos I took during one of our recent excursions.

Safety Never Hurts

If you stare at this a while, it becomes a face.

No firewood gathering at the firewood shed.

The pencil sharpener on the right side of this photo works exceptionally well.

A good place to reflect.

Hemlock Preserve is a magical place full of beautifully curated vignettes of landscaping and design that is best observed in person, but still photographs charmingly. Everywhere your eyes may fall, there is something that begs a closer look.

We're looking forward to catering events in this space during the Summer and Fall (exciting announcements forthcoming!). If you can't wait, get in contact with our Catering Captain, Hannah ((218)724-7307 and ask for Hannah, or e-mail catering@nwsmokehaus.com) and book your own event!

One more Thing™ before you go.

We just stocked the deli with Salamini, Spanish-style Chorizo, and Saucisson Sec. As far as dry-cured salted meats go, this is about as fresh as it gets. For those who prefer salumi on the softer side, this weekend is a great time to grab some. If you're in a hurry and want to bypass the line, place your order for pick-up.

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