Some say Labor Day marks the end of the summer. At Strack & Van Til, Labor Day is another opportunity to get grilling. Find all you need for your end-of–summer barbecue at your local Strack & Van Til Food Market.

Visit the Meat Department for classic favorites such as thick and juicy, restaurant-quality pub burgers, made fresh daily in-store and unique flavors including the mouth-watering 50/50 pub burger.

“The 50/50 pub burger is sure to be the best burger you’ve ever eaten,” says Meat & Seafood Department Director Gary Teachman. “High-quality Certified Angus Beef boneless chuck roast and Certified Angus Beef brisket are blended together, ground twice and made into a half-pound burger.”

Other varieties include the cheddar bacon burger, made with Wisconsin cubed cheddar cheese and smoky bacon; Pepper Jack bacon burger; Swiss and mushroom burger, cheddar burger; and mozzarella Italian burger.

The Bleu cheese pub burger is a “black and blue” burger done right, and the black pepper burger is a longstanding Strack & Van Til favorite.

Want an alternative to beef? The spicy Buffalo turkey pub burger and the savory spinach feta turkey burger deliver great taste. Freshly made salmon burgers in zesty dill, Cajun, spinach feta and garlic Parmesan varieties provide important omega-3s.

Like sausage or bratwurst? Choose from 10 pork sausage flavors, made with Strack & Van Til signature seasonings and including savory mild or hot Italian, holiday Italian with Italian cheese and onions, andouille and Polish. Sink your teeth into regular, cheddar, bacon cheddar, jalapeño or beer bratwurst made with a favorite brew that changes by the season.

The Strack & Van Til Meat & Seafood Department has freshly skewered kabobs, made with a protein, fresh bell peppers and onions. Meat kabobs feature center-cut top butt, chicken kabobs include hand trimmed fresh natural chicken and pork kabobs feature Smithfield Prime pork tenderloin. Choose seafood kabobs including shrimp, farm-raised Atlantic salmon or tuna. Many Strack & Van Til stores have a grill in the Seafood Department and can grill your kabobs for you.

“You’ll love our bacon-wrapped asparagus, made with fresh asparagus, bacon and our special seasoning,” Teachman says. “Place kabobs on a small metal baking sheet on the top shelf of your grill and cook for approximately 20 minutes, turning often.”

For a delicious grilling treat, Strack and Van Til carries Certified Angus Beef.

“Many stores say they have ‘Angus’ beef, but ours is the real deal. Certified Angus Beef is the best Angus beef available,” notes Teachman. “The brand is more selective than USDA Choice and Prime and is known for its marbling, which ensures unrivaled flavor, juiciness and tenderness. Only three in 10 Angus cattle meet the 10 exacting standards for quality.”

The Meat Department offers Certified Angus Beef 82% lean ground chuck, 85% lean ground round and 93% lean ground sirloin, ground daily.

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Complement your grilling favorites with side salads from the Strack & Van Til Deli. Zesty Pickle Campanelle is made with diced pickles, cheddar cheese and Campanelle pasta in a light creamy dressing. Windy City Sweet Pepper salad includes fresh green, yellow and red bell peppers with tender orzo in a light, flavorful dressing.

Bang Bang shrimp and pasta salad features shrimp, imitation crab meat, celery, water chestnuts and seashell pasta in creamy sweet chili garlic aioli with a splash of lime. For a bit of spice, try sour cream and cheddar mac with jalapeños salad.

“Serve Asiago pasta salad, spinach pasta salad with fresh spinach and pine nuts, or Caprese pasta salad with fresh mozzarella,” says Deli Department Director Kristin Snow. “Enjoy Our Own homestyle potato or mustard potato, deviled egg potato, premium potato or steakhouse potato salad varieties.”

Coleslaw options include creamy, vinegar and oil and summer slaw with fresh tomato and green pepper. Try traditional baked beans or a Texas-style mix of white, dark red kidney, red, lima and butter beans.

Since the grill is on, try this recipe for a delicious grilled cheese appetizer:

Grilled Smoked Bacon Cheese Skewers


  • 16 ounces Brun-Uusto (Baked Cheese with Smoked Bacon)
  • 2 tbsp. olive oil
  • Salt and pepper, to taste
  • 10 metal or bamboo skewers

If using wooden skewers, soak in water for at least 10 minutes before threading to prevent burning on the grill.

Preheat grill to medium heat. Cut cheese into 1-inch-wide strips lengthwise for skewering.

Thread cheese into the soaked skewers. Brush cheese skewers with olive oil. Season with salt and pepper, if desired. Be careful, as grilling cheeses are often already salty.

Carefully place skewers on the grill. Grill first side until lightly browned, about 1 minute. Flip to grill on the second side, about 1 more minute. Continue flipping until all sides are browned and gently crisped.

Serve immediately with your favorite bread and oil dipping sauce.

May be made on the stove in a ridged grill pan.