- ¾ cup kosher salt
- ¾ cup brown sugar
- ¼ cup smoked paprika
- 4 Tbsp garlic powder
- 6 Tbsp ancho chili powder
- 1 Tbsp ground cumin
- 2 Tbsp ground black pepper
- 2 tsp cayenne pepper
- 4 tsp coriander
Louisa Hallewell will be traveling to Kettle Range from her sustainable farm in the Gascony region of France to teach THREE hands-on courses.
9:00 a.m. – 4:00 p.m.
Ever wonder who’s working behind the scenes at Kettle Range Meats? Well wonder no more! Our entire staff works hard to ensure you’re getting the highest quality, best tasting meats in Wisconsin. And we want you to meet them all. First up, Chris Scallon. Chris has become somewhat of a local celebrity in the chili world. With a Golden Ladle from Potawatomi’s Chili Bowl, and a first place win from WMSE’s Rockabilly Chili contest, he made Kettle Range synonymous with great chili in 2018.
What do you do at Kettle Range?
I guess my title would be sous chef. I do a lot of food preparation for our heat-and-eat meals. Cutting, slicing, dicing, chopping, packing. I also assist in menu creation, so we can keep adding new items to our overall menu. Oh, and I man the cauldron. The cauldron is what I call our large industrial kettle. It’s where we make things like chicken and beef broth. It’s essentially where the magic begins.
What inspires your award-winning chili concoctions?
I get a lot of inspiration from the incredible products we have access to. Right from the start, we’re sourcing quality meat from local farms. We have a talented butcher staff here that can create amazing products from those meats, like sausages. Those flavors inspire innovative ideas for meals, chilis and side dishes. The Ropa Chili (Rockabilly Chili contest winner) stemmed from one of our heat-and-eat meals, Ropa Vieja. The distinct flavors were incorporated into what turned out to be a delicious and unique chili.
What do you enjoy most about your job?
The freedom to create new things. We love getting feedback about our meal program. It’s a great feeling to put out a new meal and get a positive response from our customers. Thanks for all you do, Chris!
Join Chris this weekend as he defends Kettle Range’s Golden Ladle title at the 13th Annual Milwaukee Chili Bowl. Purchase your tickets at the shop and save $5 on admission!
3 tablespoons butter
1 cup chopped onion
1/2 cup chopped celery
1 lb. Kettle Club Smoked Beef Sausage
1/4 cup all-purpose flour
1/2 cup chopped green onions
2 cups chopped Kale
1 tablespoon chopped fresh parsley
1 teaspoon dried leaf basil
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
1 teaspoon Smoked Paprika
3 cups chicken broth
2 pounds baking potatoes, peeled and diced
1 1/2 cups heavy cream
Got a question about one of our farms? Need a recipe for that cut you’re just not sure how to prepare? How about a grilling tip from one of our skilled butchers? We’re here for you! We love chatting with our Kettle Club family about everything from heritage breeds to marinades. The butcher is in, and we’re excited to feature your inquires in a new segment of our newsletter entitled Ask the Butcher. Email your questions to firstname.lastname@example.org. If we choose your question, we’ll send you a special surprise in your next share!
We’ll kick things off this month with a question we frequently get in our store.
Where does your meat come from?
At Kettle Range, we work to source the most sustainably raised, antibiotic and hormone free the Midwest has to offer. Some of these farms are ours, and some are owned by independent family farms located in Wisconsin (remember the Schlimgens from last month’s newsletter?)
We want all our Kettle Club members to feel like part of our farm family. Which is why we’ll continue to feature our producers in future newsletters.
Fire away Kettle Club members. You’re answers await!
Did you know that Kettle Range offers grass fed gift boxes? It’s an excellent gift idea for your favorite foodie or local grass fed beef and pork fanatic, and we’ll ship it right to their door.
Whether you are shopping for a barbecue master or a local food fan, we have a perfect gift box. Each grass fed gift collection includes a hand-picked selection of our premium, locally raised and locally processed grass fed beef or pork.
A few of our most popular options include:
Our grass fed steaks and other goodies are flash frozen for freshness and lovingly packed in an attractive insulated shipping cooler. They can be shipped anywhere in the lower 48 states. Online prices already include the costs of handling and dry ice. Shipping charges apply.
Holiday orders must be received by December 18th in order to arrive by December 24th.
Shipping boxes of grass fed beef around the country is complicated and expensive. If you live in Milwaukee and want to save some money, you can pick up your gift box at our Milwaukee butcher shop (5501 West State Street). We’ll give you a 10% discount and you won’t be charge shipping.
Thanksgiving is on the way and we’re fielding lots of phone calls about how to properly prepare a turkey brine for the amazing Heritage turkeys that our friend Lynn raised for us this year.
Different people have different philosophies about the necessity and benefit of turkey brine, but plenty of adherents believe that brining not only seasons the meat, but that it also keeps it moist and tender during cooking.
If you’d like to give it a try this year, Joe has graciously offered up his recipe and instructions for the perfect Thanksgiving turkey brine.
This is a simple method to make a moist, flavorful turkey that you will be proud of. You need to do this the day before you want to roast your turkey, so plan ahead. If your outside temperature is below 40 degrees you can store the turkey in a shady spot or in the garage while it brines, otherwise you will need to clear out a spot in a refrigerator… Not an easy task the day before Thanksgiving.
To make your brine solution, bring the water to a boil in a large soup pot. Add the salt and sugar and stir to dissolve. Add the seasoning and the cold water. Let the brine mixture sit for about 30 minutes before you add your turkey.
Place the turkey in the cleaned and sanitized 5 gallon bucket and pour the brine mixture over it until the water covers it completely. There may be more brine then you need. If so, discard the leftover. Cover the bucket and put it either in the refrigerator or in place where the temperature is below 40 degrees. Leave the turkey to sit in the brine 18-24 hours
Preheat the oven to 350 degrees.
Take the turkey out of the brine and put it on roasting rack in a roasting pan. Allow to dry for 15 minutes, then rub a little oil or butter on the skin. DO NOT SALT THE TURKEY. Put 2 cups of water or broth in the bottom of the roasting pan and tent the turkey with foil.
Roast for 2 ½-3 hours or about 13 minutes per pound
Remove foil tent when you have about 1 hour of roasting time left.
Remove the turkey from oven and place on cutting board where it should rest for 20 minutes before you carving.
There is something so elegant about grass fed Filet Mignon medallions drizzled in a savory pan sauce reduction. And it’s so easy! In just 30 minutes, you can prepare a dazzling grass-fed beef entrée.
But first, let’s review the basics: Filet Mignon is simply a cut portion of the beef tenderloin. The tenderloin comes from the middle of the cow and, as it’s name suggests, is the tenderest part of the animal. Tenderloins are also one of the least used muscles of the animal which lends to its attractive texture. Finishing your filets with a sauce reduction creates a delicious, sophisticated entrée.
Here are three sauce reduction recipes suggested by Jessica to top off your Kettle Range filets: Cabernet Sauce, Peppercorn Sauce, and Balsamic Sauce.