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Ream's Elburn Market - Charcuterie mecca

Ream's Elburn Market - Charcuterie mecca
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  • Post #31 - March 11th, 2008, 7:09 pm
    Post #31 - March 11th, 2008, 7:09 pm Post #31 - March 11th, 2008, 7:09 pm
    Landjaeger(umlaut in absentia) is one of my favorite sausages. Never had buffalo, tho'. I thought I'd found good landjager at Marcy Street Market until a German friend had some on a charcuterie plate I'd prepared and said, "what the hell's this?...Landjager needs snap and depth of flavor!"

    Subsequently, I've found much better landjaeger at a somewhat vaunted Indianapolis cheese emporium(their cheese is crap and they keep it way, way behind the counter). My third time in(because it's directly across from the Apple store)...I broke down and tried some sausage...damn good!. Not buffalo, though.

    Unfortunately, that "fromagerie" also employs ill-educated workers, one of which, I had to keep repeating and gesturing..."the landjager, yes...there...that one...no...um...the lahndtjaehger...um those ones tied together in that basket there...there!...that sausage...the one in the basket...landjaeger!...yes...that one!"
  • Post #32 - March 11th, 2008, 9:45 pm
    Post #32 - March 11th, 2008, 9:45 pm Post #32 - March 11th, 2008, 9:45 pm
    I wondered when this market would hit the LTH radar.

    I found this place about 5 years ago, when, as a new equipment engineer for 'the phone company', I was assigned the Elburn C.O., which I dreaded....long drive out to the country, ugh. One of the old-timers took me aside and whispered in my ear "combine a business trip with a visit to Ream's and the bar across the street has great food too". So, when I had to go out there, I rounded up the other engineers responsible for various aspects of the central office of Elburn and we had a fantastic day. We did our business at the central office, had lunch in the bar directly across the street from Ream's (sorry, I don't remember the name of it, this was in my pre-LTH days) Good bar food, a mixture of burgers and Mexican. Great burgers!

    Side note....we were on business and so we all drank iced tea at the bar across the street, alcohol is strictly forbidden while driving company vehicles.

    Then, we all hiked across the street to Ream's and we, well, went crazy. So many carnivorous choices, it boggled our minds. It was summer but we came prepared because, along with our briefcases, we brought coolers and those foil bag things.

    They have so many prepared meat choices...about 8, or so, different stuffed chicken breasts. Stuffed pork chops, stuffed flank steak wheels....I could go on and on, but I won't.

    This is definitely a destination place on a Saturday (or weekday, if you can). Stop at the Huntley shopping center for some good deals.

    I'm retired now but my husband and I regularly, about every 3-4 months, take a trip to Elburn for a visit to Ream's and that great bar across the street, where I do have a beer now that I'm don't have to answer to the corporation.
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  • Post #33 - March 16th, 2008, 9:17 am
    Post #33 - March 16th, 2008, 9:17 am Post #33 - March 16th, 2008, 9:17 am
    Thanks again for the heads up on this place. What a beautiful store. We went yesterday and bought lots of different types of sausage, Westphalian ham, bacon etc. Had the Polish sausage last night and it was very good. They had a huge order for Brats that morning so I got the last 6! It's a good idea (especially in the summer) to call your order in ahead of time. Can't wait to try the brats.

    My husband liked the biscuits and gravy at the place across the street but didn't think it was the best he'd ever had. I had some of the sausage patties though and they were wonderful. Fun place.
  • Post #34 - March 16th, 2008, 1:16 pm
    Post #34 - March 16th, 2008, 1:16 pm Post #34 - March 16th, 2008, 1:16 pm
    Another meat market that I aspire to be! Now I know why Ronnie hasn't been in for a couple of weeks :wink: . Seriously, Congrats to the Ream family for carrying on a noble profession! What a great virtual tour and fab pics! Can't wait for the weather to warm up so Denise and I can make a visit some Sunday or Monday. Now it's time to grill up some kebobs from MY favorite butcher shop :P . May have to post some of my own humble pics!
    A well done steak is always RARE
  • Post #35 - March 16th, 2008, 1:32 pm
    Post #35 - March 16th, 2008, 1:32 pm Post #35 - March 16th, 2008, 1:32 pm
    madcow1 wrote:Another meat market that I aspire to be! Now I know why Ronnie hasn't been in for a couple of weeks :wink: . Seriously, Congrats to the Ream family for carrying on a noble profession! What a great virtual tour and fab pics! Can't wait for the weather to warm up so Denise and I can make a visit some Sunday or Monday. Now it's time to grill up some kebobs from MY favorite butcher shop :P . May have to post some of my own humble pics!

    LOL . . . Oh Dave, Ream's was just a fling! Zier's in Wilmette will always be my #1 butcher shop (unless I move to Elburn) :wink: :lol:

    In fact, I can't wait to grill up those 4-week aged ribeyes I got at your place yesterday.

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #36 - March 18th, 2008, 10:28 am
    Post #36 - March 18th, 2008, 10:28 am Post #36 - March 18th, 2008, 10:28 am
    Just a reminder to people wanting to go to Ream's on the weekend....they are only open on Saturday, closed Sunday.
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  • Post #37 - March 18th, 2008, 10:33 am
    Post #37 - March 18th, 2008, 10:33 am Post #37 - March 18th, 2008, 10:33 am
    Judy wrote:Just a reminder to people wanting to go to Ream's on the weekend....they are only open on Saturday, closed Sunday.

    This is incorrect. Ream's is, as Steve Z says upthread, Open Sundays 11am - 4pm

    They are, however, closed this Sunday (3.23.08 ) for Easter.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #38 - March 18th, 2008, 10:39 am
    Post #38 - March 18th, 2008, 10:39 am Post #38 - March 18th, 2008, 10:39 am
    Judy,

    The open on Sundays is a very recent event. I was surprised, too, Judy.

    Regards
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #39 - March 18th, 2008, 1:34 pm
    Post #39 - March 18th, 2008, 1:34 pm Post #39 - March 18th, 2008, 1:34 pm
    Cathy2 wrote:Judy,

    The open on Sundays is a very recent event. I was surprised, too, Judy.

    Regards


    This is really good news!
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  • Post #40 - March 18th, 2008, 1:42 pm
    Post #40 - March 18th, 2008, 1:42 pm Post #40 - March 18th, 2008, 1:42 pm
    This post is amazing to me as I grew up in suburban St. Charles, near Lily Lake, and we would take our deer to Ream's for processing! This is the mid-1970's era and back then Ream Meat Market was just a hole in the wall and Elburn was a little town that smelled bad on Thursdays because that's when the packing house burned the blood.

    Mr. Ream - likely the father of the current proprieter - was a really nice fellow and he took great pride in the venison processing. I am glad to see Ream's has upgraded with the times and is thriving, and can't wait to stop in on my next trip to Batavia to visit the little brother.

    Thanks for making my day LTH!

    Davooda
  • Post #41 - March 20th, 2008, 12:03 pm
    Post #41 - March 20th, 2008, 12:03 pm Post #41 - March 20th, 2008, 12:03 pm
    EXCELLENT JOB, GREAT PIX! We did our first venture a few months ago on our way back from DeKalb. It's now become a couple times a month. Randy does an unbelievable job, we've never had anything we didn't love. And he (as well as all the staff) couldn't be any friendlier!

    Does anyone know if he supplies the sausages for Butcher on the Block in LITH?
  • Post #42 - April 8th, 2008, 11:49 am
    Post #42 - April 8th, 2008, 11:49 am Post #42 - April 8th, 2008, 11:49 am
    Made a trip out here combined with an excuse to check out the Two Brother's Brewery.

    I was shocked that the amount of things I had in my basket only totalled $75, and even happier when I started to eat it. The brats were very tasty grilled up, and the Beef Weenies with cheese that they had samples of and a B1G1 sale on were excellent as well, with a nice garlic kick. Glad I grabbed something I would have normally skipped!

    Other than that I have eaten 3 different flavors of beef stick, 3 different types of jerky, some finocchiona: all excellent.

    Will take me a bit to work through the rest I got (boudin, smoked sausage, polish, boerewors, thuringer) so it is all vac sealed and frozen.

    All in all, a trip worth making!

    Jamie
  • Post #43 - April 8th, 2008, 5:45 pm
    Post #43 - April 8th, 2008, 5:45 pm Post #43 - April 8th, 2008, 5:45 pm
    stevez wrote:Boudin has a lower percentage of rice than I've purchased from Louisiana or made myself giving it a dryer firmer texture. Flavor was balanced and heat built nicely, any initial doubts I had about rice ratios were quickly dispelled.


    As an unrequited lover of Boudin who has had to suffer without since I moved back from south louisiana 15 years ago I have a question maybe one of you guys could answer.

    Did you detect the presence of liver in the sausage? I ask because I have found that a little liver is present in all of the best links that I have ever tasted. If so, I will be at Reams with a cooler this weekend.
  • Post #44 - May 2nd, 2008, 11:59 am
    Post #44 - May 2nd, 2008, 11:59 am Post #44 - May 2nd, 2008, 11:59 am
    Well, the warm weather yesterday seemed like the perfect time to pull out some more sausages that I had vac sealed after my trip to Ream's about a month ago.

    Grabbed the last two brats and what I think is called Steve's Smoked Sausage or something along those lines; I do remember that it was someone's name. Holy crap, that smoked sausage is one of the best sausages I have ever had; no joke. Just lightly grilled them and served on a plain white bun. WOW!!!

    After having eaten the brats a few times now, I have to say I can't think of a single one I have ever eaten that is any better than these.

    The Ream's produce some serious sausage magic out there in Elburn. I think everyone should plan a visit for grilling season!

    Jamie
  • Post #45 - May 9th, 2008, 7:43 am
    Post #45 - May 9th, 2008, 7:43 am Post #45 - May 9th, 2008, 7:43 am
    Does anyone know if Reams will be open on Mother's Day?
  • Post #46 - May 9th, 2008, 7:47 am
    Post #46 - May 9th, 2008, 7:47 am Post #46 - May 9th, 2008, 7:47 am
    razbry wrote:Does anyone know if Reams will be open on Mother's Day?

    I suggest you go old school and call.

    630-365-6461
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #47 - May 11th, 2008, 9:28 am
    Post #47 - May 11th, 2008, 9:28 am Post #47 - May 11th, 2008, 9:28 am
    They will NOT be open on Mother's Day. I took my first jaunt out there last weekend and overheard a conversation between a customer and the cashier about how the Sunday hours were going (extremely well), but they are going to close for the holiday.

    My initial thoughts:
    1. Chicago style polish: The giant size, probably 7 oz. I bought six, but their grind is just a bit mushy for my taste. I'll happily eat them, but I wouldn't drive 30 miles each way to buy them.
    2. Thuringer: Outstanding. probably 4 oz. each. I baked them covered for a while, then transferred them to the gas Weber for some color. I'll easily go back to pick up a couple of dozen of these the next time I have people over to the house.
    3. Venison summer sausage sticks: Also very good, but the bison sticks at the Whole Foods at Canal and Roosevelt are more convenient for me.
    4. Breakfast sausage: picked it up frozen, will make it over Memorial Day weekend.
    5. Other stuff: the steaks looked good, but I didn't pick any up.
    "Fried chicken should unify us, as opposed to tearing us apart. " - Bomani Jones
  • Post #48 - May 12th, 2008, 7:56 am
    Post #48 - May 12th, 2008, 7:56 am Post #48 - May 12th, 2008, 7:56 am
    Technology wins over old school!
  • Post #49 - May 12th, 2008, 5:19 pm
    Post #49 - May 12th, 2008, 5:19 pm Post #49 - May 12th, 2008, 5:19 pm
    Finally made it to the Elburn Market on Saturday. A great place. Very friendly people and a selection that made me order more that I should of. Got some regular dogs, thuringer, smoked sausage, brats, salami, jerky, a few other sausages I can't remember at the moment, AND some of the best ham salad I have ever had. Obviously made from a good ham(smoked there) and great seasonings. Up til now, Paulina was my go to place for Ham salad. Elburn Mkt. beats it by a mile and is around three dollars less a pound. I have tried the dogs and the thuringer. Dogs more like Paulina than Vienna, but great if you like that genre. Thuringer was terrific. Salami as well. Oak Park to Elburn is a haul, but I will make it a regular stock up trip.
  • Post #50 - May 12th, 2008, 9:35 pm
    Post #50 - May 12th, 2008, 9:35 pm Post #50 - May 12th, 2008, 9:35 pm
    Is there a price list about - what would be the average for say, a pound of bratwurst? I know that this is a general question but just trying to get a feel for the cost before I truck out to Elburn.
  • Post #51 - May 13th, 2008, 9:00 am
    Post #51 - May 13th, 2008, 9:00 am Post #51 - May 13th, 2008, 9:00 am
    Muttster wrote:Is there a price list about - what would be the average for say, a pound of bratwurst? I know that this is a general question but just trying to get a feel for the cost before I truck out to Elburn.


    In general, I'd say it was cheaper than I expected. I THINK the brats were in the $3.99 a pound range, as were most sausages. I spent $75 and had a TON of stuff.

    If you do go, do not overlook the frozen sausages they have along the wall near the entrance (in butcher paper), as there are many varieties that they did not have in the case.

    Maybe we should all start an Elburn carpool/delivery service? I sure know I could use some more stuff from there but don't want to do that drive again too soon. :)

    Jamie
  • Post #52 - May 13th, 2008, 9:31 am
    Post #52 - May 13th, 2008, 9:31 am Post #52 - May 13th, 2008, 9:31 am
    Jamieson22 wrote:Maybe we should all start an Elburn carpool/delivery service? I sure know I could use some more stuff from there but don't want to do that drive again too soon. :)

    Jamie


    The Metra Union Pacific West line ends in Elburn, it's a bit of a hike through a corn field to get to town but I think they have cab service. There is no real station there yet.
  • Post #53 - May 29th, 2008, 3:17 pm
    Post #53 - May 29th, 2008, 3:17 pm Post #53 - May 29th, 2008, 3:17 pm
    Just got back from the annual pilgrimage to Elburn to get supplies for the Hinsdale Rotary's fundraiser at the Hisndale Art Fair on Father's day weekend. Got 1,200 sausages; brats, dogs, and polish. It'll be a long couple days at the grill!

    After that I went into a shopping frenzy and wound up spending $75 before my wife dragged me out of the store.
    Gonna eat real good around here for a while. :P Gonna have clogged arteries, too. :roll:

    Mike
    Suburban gourmand
  • Post #54 - May 29th, 2008, 3:52 pm
    Post #54 - May 29th, 2008, 3:52 pm Post #54 - May 29th, 2008, 3:52 pm
    MikeLM wrote:Got 1,200 sausages; brats, dogs, and polish. It'll be a long couple days at the grill!

    Indeed. It probably took them about 30 minutes to make all that stuff -- a fraction of the time it will take you to cook it all. :lol:

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #55 - June 4th, 2008, 7:56 am
    Post #55 - June 4th, 2008, 7:56 am Post #55 - June 4th, 2008, 7:56 am
    We were out at Wasco Nursery Sunday and decided to head over to Ream's. Ream's is 9 miles from my house but I never think of going there because I'm the only meat eater in the house. I just bought 2 smoked pork chops, a half pound of bacon, 6 oz of smoked salmon and these for some snacking.
    Image

    They started out as 6 Jalapeno & Cheese Summer Sausage Stix ( National Grand Champion) but this is all that is left. Note the green from the jalapeno in the casing!
  • Post #56 - June 9th, 2008, 6:21 am
    Post #56 - June 9th, 2008, 6:21 am Post #56 - June 9th, 2008, 6:21 am
    ronnie_suburban wrote:I loved the Boudin which had a perfect texture, not too dry and not too moist. Its flavor was intense and herbacious, and it had a fairly intense heat that built slowly.

    LTH,

    Last of the boudin accompanied Chinese BBQ ribs on the Weber kettle set for low and slow last week. Time to clean out the marine cooler, gas up the AMC Pacer and head out to Ream's.

    (from nine o'clock) Boudin, Chinese BBQ ribs, Polish sausage, flap from spare ribs
    Image

    Ream's Boudin
    Image

    Enjoy,
    Gary
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #57 - November 21st, 2009, 4:44 pm
    Post #57 - November 21st, 2009, 4:44 pm Post #57 - November 21st, 2009, 4:44 pm
    made my first visit to Ream's since I was in the area after a visit to the turkey farm. Really nice market, a little high on the price side for the non-sausage items, but a nice market.

    I grabbed some polish sausage for my gumbo, and I finally got my hands on some Morton's Tenderquick...for a capicola I am planning.

    Depending on how the polish sausage is,(im having some tonight as well,) I will return
  • Post #58 - November 21st, 2009, 6:52 pm
    Post #58 - November 21st, 2009, 6:52 pm Post #58 - November 21st, 2009, 6:52 pm
    just took some of the polish off the smoker,... mercy.. as the Hawk would say...

    if the rest of their sausage is that good, ill be a regular.
  • Post #59 - November 21st, 2009, 8:11 pm
    Post #59 - November 21st, 2009, 8:11 pm Post #59 - November 21st, 2009, 8:11 pm
    jimswside wrote:just took some of the polish off the smoker,... mercy.. as the Hawk would say...

    if the rest of their sausage is that good, ill be a regular.

    Their brats are the best I've ever had, by a wide margin.

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #60 - November 21st, 2009, 8:49 pm
    Post #60 - November 21st, 2009, 8:49 pm Post #60 - November 21st, 2009, 8:49 pm
    gotta believe that..... the polish was awesome

    Image

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