It’s that time of year again – sunshine, cold brews, and backyard barbecues. Fire up your grills (Teton Rentals sells Traeger Grills if you need one!) and stop by Jackson Hole Buffalo Meat Co, located south of town for a wide selection of meats, house-made burgers and sausages perfect for grilling this summer. Jackson native Chris O’Blenness purchased the 74-year-old business just four years ago, and now, more than ever, he strives to share his love of fresh, high quality meats with the Jackson community.
We have so many cool products in this store from tongue, to flank steaks. I have one of the biggest varieties of meats in the country.
Chris O’Blenness, owner of Jackson Hole Buffalo Meat Co.
For seven years O’Blenness worked for the Stone Barns Center for Food and Agriculture raising running livestock for Blue Hill At Stone Barns – the restaurant that pioneered farm-to-table dining in America and is the recipient of two Michelin stars. Let’s just say, this guy knows his stuff.
Today, O’Blenness runs the JH Buffalo Meat Co retail store as well as a very successful online market that ships nationwide. With a majority of his business happening online, O’Blenness wants to remind customers from Jackson, Idaho, Star Valley and even Riverton to stop in to receive a locals discount. And starting today, while supplies last, all Buffalo Meat Co burgers and sausages are 20% off.
We are shipping everyday, every season, year-round. And the store has it all from tenderloins, liver, tri-tips, flank steaks. You name it, we have it.
Chris O’Blenness
Customers can shop from a selection of bison, Rocky Mountain elk, Texas wild boar, smoked trout, and deer at Buffalo Meat Co. Steaks are butchered in-house, burgers and sausages are ground fresh, all of Buffalo Meat Co‘s jerky is made by hand, and everything is packaged on site.
It’s burger and Italian sausage and brat season because everyone starts breaking out the grills. That’s what will be popular through the end of the summer.
Chris O’Blenness
Jackson Hole Buffalo Meat Co is open Monday through Friday 9 a.m. to 6 p.m. and Saturday from 10 a.m. to 5 p.m. Follow @jhbuffalomeatco on Instagram for fun summer recipes created by former local chef Eric Bartle @wildernesshunter, like this cast iron smashed buffalo burger below.
Cast Iron SmashedBuffalo Burger with Pickled Pimento Cheese and Sautéed Onions
Ingredients
- Buffalo Smash Burgers:
- 4, 1/4 pound Buffalo Meat Co. buffalo burgers (patties or bulk ground)
- 1 large onion, sliced thinly
- 2 tablespoons butter
- Salt to taste
- 4 lightly buttered burger buns
- Pickled Pimento Cheese:
- 8 ounces sharp cheddar cheese, grated
- 2 tablespoons mayonnaise
- 2 tablespoons scallions, thinly sliced
- 2 tablespoons pickled peppers
- Salt and pepper to taste
Instructions
- Form patties into a loosely packed ball to get a good smash crust.
- Pre-heat a 12 inch cast iron skillet on medium to high heat for the burgers and a 10 inch skillet on medium heat for sautéing the onions.
- Lightly griddle your buns until perfectly toasted. Set aside.
- Quickly sauté onions with 1 Tbsp of butter and a pinch of salt. Keep warm.
- Add a small knob of butter for each of the 4 burgers. Cook the patties two at a time to not overcrowd the skillet.
- Place the buffalo burger in the hot 10″ skillet with butter and a pinch of salt. Place a square of parchment paper or aluminum foil on top of the burger before smashing to prevent it from sticking.
- Smash the burger down heavily to get that proper smash burger crust.
- Flip the burger, smother with the pickled Pimento cheese, sautéed onions and quickly finish cooking.
- Transfer the cheesy patty to the pre-toasted buns and serve.
- An outdoor gas or charcoal grill is recommended.
- For the pickled Pimento cheese: combine all of the ingredients in a bowl (or food processor) and blend with a fork until bound together uniformly.
