Started in the 60's by my grandfather ,traditions ,quality and service carried forward by my brother threw the 80's+90's. Now with strong traditions ,unparralled quality and a customer 1st attitude we look towards the future . Which looks alot like the past Bessery's Quality Market still the place you can get all your meal needs met. From all you need to have feast of french cuisine.To a down home backyard BBQ. Were still Burlington's first thought when it comes to the freshest meats.
1398 North Ave. Burlington VT.
Bulk Steak Price
6 steaks or more for these prices
Porterhouse Steak $8.99lb
Ribeye Delmonico $10.99lb
N.Y. Strip Steak $10.99lb Tenderloin Tips $9.99lb
Filet Mignon Steaks $13.99lb
Butcher Select Sirloin $9.99lb
As always save 10% on wine when you purchase Any meats.
Mix 2 tablespoons salt, the black pepper, brown sugar and
paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and
refrigerate 2 to 4 hours
Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.
Preheat a grill to medium. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce.