Grass feed ground beef with our traditional blend of Polish seasonings and spices. Smoked to perfection and ready to enjoy on its own or, try one of these fantastic and fun recipes below! Enjoy, Kettle Club.
To say that Hayden Holbert of Avrom Farms uses sustainable farming practices is an understatement. He speaks of his farm as an agro-ecosystem, each living thing an instrument playing its piece in the harmonious song of the land as Holbert orchestrates.
“Every organism here has a job,” Hayden explains. “We move our chickens across pasture daily so they may take advantage of the nutrients provided by the land, and also fertilize the pasture for future growth. By moving the chickens to new pasture every day and encouraging them to forage amongst the diverse polyculture of plants and insects, the result is a fundamentally different chicken.”
Holbert raises Freedom Rangers, a heritage breed of chicken known for its ability to utilize pasture and succulent flavor. These breeds tend to be higher in yellow omega 3 fat and contain less saturated fat than faster growing commercial breeds.
Freedom Rangers were initially bred out of protest of the fast-growing, industrialized breed of chicken, the Cornish Cross. They come from Northern France as part of the Label Rouge movement, which is similar to the USDA Organic Standards, but has much more stringent regulations on animal welfare with a focus on small, diversified farms. In addition to their superior flavor, Freedom Rangers are equipped to thrive in the outdoors and transform grasses, bugs, and grain into highly nutritious food.
“Choosing chicken breeds that are slow-growing is an important part of producing chicken with extraordinary flavor,” Holbert explains. “A chicken that has taken longer to grow will have more complex proteins, antioxidants, and vitamins than the 5 week old turbo-charged chickens common throughout nearly every grocery store in the United States.”
Hayden has been raising his Freedom Rangers chickens, heritage pork and even vegetables and mushrooms since he took over the family farm a few years ago. The land has been in Holbert’s family since his grandfather purchased the property in the 1950s.
“I’ve known since the age of six that I wanted to be a farmer,” Hayden says. “I grew up in Chicago but spent many summers enjoying the country life. Driving tractors, taking care of livestock – so agriculture has always been a big part of my world.”
Thanks for all you do for the for the sustainable agriculture community, Hayden! And thanks for the fantastic chicken!
Hey, we get it. You’re tired of eating the same old traditional pot roast. We’re here to help. Here’s a few ideas on how you can stretch that beef roast in to some easy and delicious weekday meals!
Sunday: Cook Your Roast
Cook your beef roast on Sunday for easy prepping throughout the week. A good rule of thumb for cooking a roast in a crock pot is one hour per pound of roast (2 hours for your 2 lb. Kettle Club roast) on low.
For oven preparation, preheat oven to 375 degrees and cook 20 minutes for each pound of roast (about an hour for your Kettle Club roast).
Be sure to season your roast with salt and pepper and add liquid to tenderize and enhance flavor. Our famous Kettle Range beef bone broth works wonderfully for this!
When your roast has cooled, shred for easy preparation throughout the week. Store the beef in an airtight container with a little of the cooking juices to keep it tasty and tender.
Monday: Philly Cheese Steak Dip
Mondays can be rough. Make dinner easy. First, dice an onion and green pepper. Sauté the veggies in a hot pan with oil. When the onions are translucent, add 8 oz. of cream cheese and stir until the mixture reaches a creamy consistency. Add ½ cup sour cream and about 1 cup of your cooked, shredded roast (more if you’re wanting a meaty dip).
Dip using crackers or toasted French bread.
Tuesday: Beef Tacos
Ever wonder why taco Tuesday at Kettle Range is one of the most delicious days of the week? Probably has something to do with the amazing shredded beef our chefs use to create our heat and serve meals. What cuts do we use you ask? Roasts, of course! Shredded beef roasts make fantastic tacos and unlike traditional ground beef tacos, shreds can take on a ton more flavor when heated with your favorite taco seasonings.
Wednesday: BBQ Beef Stuffed Potatoes
Is your twice baked potato missing something? Turn that side dish into a filling meal by adding BBQ beef.
Rub 2 potatoes with oil and salt and bake at 300 degrees for 90 minutes or until tender. Split cooked potatoes lengthwise and spoon out insides. Combine potato mixture with 2 tablespoons of sour cream, cheddar cheese, and salt and pepper to taste. Add your favorite BBQ sauce to the cooked shredded beef. Combine the BBQ and potato mixture and return to potato skins. Cook at 350 degrees for 15 minutes or until warm. Enjoy!
- 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
- Mix all ingredients for the dry rub and generously coat ribs. Wrap tightly with plastic wrap and refrigerate for 2 hours (or overnight).
- Preheat a grill to medium high and prepare for indirect grilling: For a gas grill, turn off one or two of the center burners and reduce the remaining burners to medium low. On a charcoal grill, bank the coals to the sides, leaving the center open; set up a drip pan to avoid flare-ups.
- Place the ribs bone-side down, overlapping slightly if needed, on the cooler part of the grill (indirect heat). Cover and cook, rotating the rib racks once, until the meat is tender and pulls away from the bones, about 2 hours.
- Coat with your favorite barbecue sauce and dig in!
- 1 pounds beef cheeks
- 1/4 onion, sliced
- 2 cloves garlic, chopped
- 1 ¼ chicken or beef broth
- 1/4 cup soy sauce
- 2 green onions, cut into 2-inch pieces
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 1/2 cup kimchi, or to taste
- 6 (6 inch) flour tortillas
- Heat a large pot over medium-high heat. Cook beef cheeks until browned on both sides, about 5 minutes. Stir in onion and garlic; cook and stir until onion begins to soften, about 5 minutes.
- Stir broth, soy sauce, green onions, honey, and sesame oil into the pot. Bring to a boil. Reduce heat to low; simmer until beef cheeks are tender, about 2 hours.
- Remove beef cheeks from the pot using a slotted spoon; cut into bite-size pieces. Arrange beef on a dish and sprinkle with sesame seeds.
- Place a scoop of beef and some kimchi over each tortilla.
Welcome, Louisa Hallewell!
Louisa Hallewell will be traveling to Kettle Range from her sustainable farm in the Gascony region of France to teach THREE hands-on courses.
Louisa and her family moved from England to France in the autumn of 2007 on a quest to live a more sustainable and rural lifestyle. After much searching, she found her dream home, a farm situated in the rolling countryside of the Gers, with panoramic views of the Pyrenees to the south.
Louisa is the owner and operator of Little Black Pig, a cooking school specializing in teaching traditional farmhouse cookery skills to all ages and abilities.
Reserve Your Spot Today for one or of all these great classes with Louisa!
Chicken Cusions, Baconberg & Bonbon Crepinetes
Friday, March 1
5:30 p.m. – 9: 30 p.m.
Intro to Charcuterie
Saturday, March 2
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
- In a large skillet over medium-low heat, melt the butter. Add the onion, celery, and diced sausage; sauté until the vegetables are tender and sausage is lightly browned.
- Stir the flour into the vegetable mixture until smooth and well-blended; stir in green onions, parsley, basil, salt, and pepper. Add chopped Kale. Continue cooking, stirring, for 1 minute. Blend in the chicken broth.
- Add the diced potatoes, cover, and simmer for 25 minutes, or until potatoes are tender.
- Stir in the heavy cream and continue cooking until heated through.
- 1 stick unsalted butter, plus more for the baking dish
- 2 pounds white sandwich bread, cut into 1-inch cubes (20 cups)
- 4 inner celery ribs, finely diced (1 1/2 cups)
- 2 large carrots, finely diced (1 cup)
- 1 sweet onion, finely diced (2 1/2 cups)
- 1-pound Kettle Club bulk breakfast sausage
- 2 tablespoons chopped sage
- 2 tablespoons chopped thyme
- 3 cups Turkey or Chicken Stock
- Salt and freshly ground pepper
- Preheat the oven to 350° and butter a large baking dish. Spread the bread cubes on a baking sheet and toast for 25 minutes, stirring, until lightly browned and crisp.
- Meanwhile, in a large, deep skillet, melt the 1 stick of butter. Pour half of the butter into a small bowl and reserve. Add the celery, carrots and onion to the skillet and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 8 minutes. Scrape the vegetables into a large bowl. Add the sausage to the skillet in lumps and cook over moderately high heat, breaking it up with a spoon, until lightly browned and cooked through, about 6 minutes. Return the vegetables to the skillet, add the sage and thyme and cook for 1 minute. Add 1 cup of the stock and cook, scraping up any bits stuck to the pan, until nearly evaporated, about 5 minutes.
- Scrape the sausage mixture into the large bowl and add the toasted bread cubes. Add the remaining 2 cups of stock and stir until the bread is evenly moistened. Season with salt and freshly ground pepper. Spread the stuffing in the baking dish and brush with the reserved melted butter.
- Bake the stuffing in the center of the oven for about 1 hour, until it is heated through and the top is browned and crisp. Let the stuffing stand for 10 minutes before serving.
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 email@example.com. 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!