Hi there!  My name is Burl and along with being an avid fisherman, I love to cook.  I originally obtained the recipe from Breiwick's (pronounced Brevick's) Meat Market in Parker's Prairie, MN, an establishment formerly owned by Arvin and Kathy Breiwick.  I've modified the recipe, incorporating cheddar cheese into it, among other things, and have had overwhelming response from family, friends, and co-workers.  Bightmigh Wieners are made in my own kitchen.  It's not an easy task, and I make about 100 pounds of wieners each weekend.  At some point in time, I will be able to produce them on a larger scale.

In 1998, I built a custom pit.  (see photo below)  It took me about 6 months to build, and weighs 1,480 pounds.  The pit will hold as much as 240 pounds of beef, pork, and chicken at one time.  (Not that I ever want to do THAT again!)  I try to keep the maximum amount of meat that I put into the pit down to no more than 100-120 pounds.

These wieners are like nothing you've ever tried...so

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