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Local place shoutout - Thurn's meats

Home Forums General Columbus Discussion Local place shoutout – Thurn's meats

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  • #489897

    DavidF
    Participant

    alexs said:
    They have an Italian pork sausage, and they also have a hot version.

    Hot? I should ask, what would it cost to commission a REALLY hot batch? Maybe we could line up a CU group buy or something.

    I’m in!

    #489898

    patient_zero
    Participant

    alexs said:
    When you leave, go around the back of the building, and check out the woodpile. There seems to be a mix of woods, and I wonder if they just randomly grab anything or if they use certain woods to smoke for certain recipes.

    I missed your post before my Saturday morning visit, so I missed the assorted hardwood but I saw two overturned milk crates outside the building next door, undoubtedly used by the local cigarette smokers. :]

    I’ll pass on the REALLY hot sausage. David is in, maybe FoodFort or CFA would welcome the heat.

    @ derm, I picked up 2 lbs of weisswurst, 2 lbs of head cheese and a lb of smoked gouda last Saturday for the Final Four show. It didn’t bring the Bucks any luck, but it was nonetheless enjoyable.

    #489899

    Anonymous
    Inactive
    #489900

    patient_zero
    Participant

    0Angle said:
    http://614columbus.com/article/the-meatmen-of-greenlawn-avenue-4831/

    There was a b&w photo their former Central Market location (where Greyhound is located) posted on their bulletin board. It was a rare glimpse of a vendor in the Market in it’s glory days.


    Central Market in 1966 (Holiday Inn in the background)

    #489901
    derm
    derm
    Participant

    Tasted my homemade pancetta last night. I must say that it is AMAZING! and TO DIE FOR! Well, maybe Thurns is not quaking in their boots, but I must say that I have plans for a killer Carbonara soon.

    #489902

    hungrywoolf
    Participant

    Thurn’s now has a website
    http://www.thurnsmeats.com/

    We were there earlier this evening on our Meat Lover’s tour and I still smell of smoke!

    #489903

    patient_zero
    Participant

    Awesome, Bethia! Thanks for sharing. They even have a picture of the white weiners.

    #489904

    roy
    Participant

    Bump for this local treasure, Thurn’s is great in summer too, links on the grill, ham sandwiches, BLTs.

    At Easter I ordered a ham and they kindly separated a big piece, wrapping it in freezer paper for soup later. This weekend, cold and tired, I made black bean soup with the Thurn’s hambone, ShagBark beans from Athens, a couple shallots and salt & pepper.

    It’s seriously the best bean soup I’ve ever made, possibly the best I’ve ever tasted, and with just those few ingredients, crazy. I chilled it expecting to find a layer of fat to skim but no, it’s somehow full of delicious ham bits and fat free, thank you, magical Thurn’s ham.

    #489905

    Twixlen
    Participant

    I stopped in a week ago & loaded up on this presliced sausage that has a name I don’t know. It was some magical hybrid of pepperoni & salumi – but toothier. I couldn’t keep myself from eating it. It was like crack.

    Plus – all their summer sausages & grilling were made for each other.

    #489906

    Alex Silbajoris
    Participant

    this presliced sausage that has a name I don’t know. It was some magical hybrid of pepperoni & salumi – but toothier

    Capacolla? Sausage about 4″ diameter, mostly coarse chunks of meat with a visible coating of red pepper?

    Roll it into hollow ceegars and have that as part of a toasted open-faced sandwich.

    #489907

    Twixlen
    Participant

    alexs said:

    this presliced sausage that has a name I don’t know. It was some magical hybrid of pepperoni & salumi – but toothier

    Capacolla? Sausage about 4″ diameter, mostly coarse chunks of meat with a visible coating of red pepper?

    Roll it into hollow ceegars and have that as part of a toasted open-faced sandwich.

    Nope, it had a different grind that capacolla…. And there as something almost….mustardy….about it. And its about a 2.5″ diameter item. Albert said the name of it – German – but I’ll be damned if I know what he said. Imma find out, though.

    #489908

    DouginCMH
    Participant

    Cervelat

    Thurn’s is a treasure. Their double-smoked bacon is to die for. As soon as tomatoes start ripening, we’ll be making a LOT of BLTs.

    Over the holidays, we had an open house and got a smoked duck from there. Absolutely delicious.

    #489909

    odi_et_amo
    Participant

    +1 for the Cervelot (and everything else at this fantastic place).

    #489910

    Alex Silbajoris
    Participant

    garlic.brats

    #489911

    ricospaz
    Participant

    Smokey bacon… mmmm

Viewing 15 posts - 16 through 30 (of 31 total)

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