Awesome Applewood

It’s smoke season at the Co-op! And by that we mean, our smoker is running at full force to bring you even more sensational smoked meats for all your summer BBQs, cookouts, and celebrations.

The fundamentals of smoking meat are pretty much the same, no matter which region you are in. One important factor that sets smoked meat regions apart from one another is the wood used for smoking, and that’s what makes our smoked meats so special. At the Co-op, we only use applewood, and it all comes from Washington State. The decision to use quality local wood helps us define the flavor of PNW/Skagit Valley BBQ, and dang, is it good.

We regularly smoke chicken wings, thighs, breast, drumsticks and half chickens in a delicious assortment of flavors including Cajun, Teriyaki, Buffalo, Garlic & Pepper, and Herb & Garlic. And it doesn’t stop there. We also make smoked BBQ shredded chicken and beef, brisket, pastrami, BBQ pulled pork, pork ribs along with all the flavors of our freshly made Co-op sausage: Mild, Hot, and Sweet Italian sausage, Spicy Calabrese, Kielbasa, Arrogant Bratwurst, Linguisa, Kielbasa, Maple Bacon and Blueberry Maple Breakfast links, bacon, wild salmon, and lamb chops. The options are endless!

We are always working on new smoked meat offerings, and the assortment in the case is always rotating, so it’s important to stop by and see what we’ve got going. Be sure to look for the word “applewood!”