Never under heat lamps, unless you're late picking up a phone order. Our old fashion soft serve ice cream is made with 10% butterfat content, while DQ, and other shops around the area use 5% -6% butterfat content. Our fruit toppings, and shake flavors use real fruit, when possible. Strawberries, Cherries, Pineapple, Black Raspberry. We use ONLY Canola oil in our fryers, and completely change our f
ry oils on average, every 4-6 days, dependent upon how dark it is. We never strain, filter, or reuse our fry oils. Filtering may remove the solids, but it does not remove the residual flavors from past fried foods. We use four separate fryers in an effort to prevent cross flavoring of your food items. Our fryers, and grill are computer controlled. Consistently cooked from one visit to the next. We NEVER re-purpose our food offerings. Our creamed chicken sandwiches are made fresh from canned pulled chicken, not from left overs from yesterday's specials. Our battered chicken tempura strips are made from whole white meat pieces, not ground, and pressed 'nuggets'. Our hamburgers are 85% lean ground chuck, made fresh, and never frozen, from Barry's Family Market in Rockford. Some businesses use 75% lean ground beef in their hamburgers, which means that their hamburger is 25% fat. It is definitely cheaper to buy, but that quarter pound pattie, pre-cooked, only weighs 3 ounces after cooking it, and all the fat has been fried out of it. Most of our deep fried side orders are battered, not breaded. We've found that using battered food items helps to keep our fry oil cleaner, longer, and the flavors do not tend to carry over in the fry oil. Most of our customers seem to prefer battered, over breaded, too. The Mercer County Health Department Inspector has consistently given us very high marks after each surprise inspection, frequently commending us on maintaining our safe food temps, overall cleanliness, employee training, and the cleanliness of our food prep areas. Over the past 3 years, we have not had one negative comment, or write up from the Health Inspector, and we intend to continue that record. At the close of business in 2017, we set about expanding our parking area to accommodate longer combination vehicles, such as pickups pulling boats, campers, trailers, grain wagons, etc., or school buses, motorhomes, RV's, straight trucks. Unfortunately, we do not have room to allow semi-trucks to use our parking area. The available entrance, and exit does not have enough room to allow wide turns required by semis. We will also offer handi-capped parking for the first time in 2018, with easy entry/exit for all vehicles by way of 4 lanes of traffic. We've also acquired some new chairs, and tables for our customers to use along the side of the business. We have some other improvements that we are looking at for the near future, and will announce them when we plan to make them available to our customers. Thanks for visiting our page.
