Servin’ Them Up On a Plate – Packers vs Chiefs

Before every 2015 Packers game, we’re giving you a fun recipe to share at your Packer party courtesy of our favorite SE Wisconsin home-cooking extraordinaire, Stacy Joers*.  For this week’s game – Monday, September 28th – we’re serving up SMOKED BRISKET.

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Serving Size : 12   

10 pounds beef brisket

15 cloves garlic — peeled

2 cups bbq rub — your favorite

Trim fat cap down to 1/4″ on brisket and make criss cross cuts into the fat cutting to the meat, but not into it. 

Pierce the meat in several locations and insert one peeled garlic clove into each hole. This is called larding and will infuse the meat with a rich, garlicky flavor.

Rub the meat all over with bbq rub and let stand if your fridge for several hours or up to overnight.

Prepare grill or smoker for indirect grilling. Soak 6 cups wood chips (I like hickory) in water for at least one hour or up to overnight.

Insert probe thermometer into meat and set temperature to 185.

Place meat in smoker and smoke until meat reaches an internal temp of between 185-190. This is the temp where connective tissue will liquefy and meat will become super-moist. When using a whole brisket with round and flat, wrap the flat in foil after a few hours of smoking to prevent it from drying out. How long you smoke depends on your taste. I generally smoke for the first 3 hours, then discontinue smoke for next several hours and then finish up by smoking for last few. Allow up to 12 hours to reach proper internal temp.

To serve Kansas City Style, cut off burnt ends and serve those with bbq sauce for dipping.

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Be sure to let us know what you think. GO PACK GO!


*Stacy Joers is a Caledonia resident, has her degree in Culinary Arts and teaches cooking demonstrations all over SE Wisconsin since 1992. Information about her classes is available at

Hear Ye, Hear Ye – More Than Turkey Legs at Ren Faire

Summertime for my family usually includes at least one trip to the Bristol Renaissance Faire. With opening day right around the corner (Saturday, July 11th), I thought I’d share some bellytimber methinks thou shalt golp during ye olde carousing of the Renaissance Faire.
If you are looking for gluten-free (GF) and vegetarian (V) options, Shehadeh may be the place for you (close to the mud pit).

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From falafel (GF, V) to yellow rice (GF, V) to homemade baklava (GF, V), the Shehadeh has many Mediterranean specialty dishes as well as fruit juices.

Near the Globe Stage is where you’ll find the famous turkey legs.

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You can get turkey legs with BBQ sauce, but this is another gluten-free option if you get a sauce-less leg. Pulled pork sandwiches and steamed artichokes (V) with butter are also served at this eatery.
In the mood for Shepherd’s Pie? Look for this building near the turkey leg stand –

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You can also get sausage calzones, spinach calzones (V), iced coffee/cappuccino and gelato here – great for cooling off if the weather is stifling.

One of my favorite stops, the tempura stand, is also in this area.

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Shrimp tempura, vegetable tempura (V) and onion strings (V) can be found here along with some sweet treats – grilled pineapple (V) and ice cream crepes (V).
The area surrounding Lord Mayor’s Forum Stage also has plenty of goodies.  Look for this building for pork ribs, grilled chicken skewers and cheese fritters (V).

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I cannot stress this enough – the cheese fritters are delicious!
In that same area, you can also find curly fries (V), jalapeño poppers (V), beignets (V) and coconut shrimp at this stand.

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Close to the Midsummer Stage, you’ll find steak on a stake, pretzel dogs and baked potatoes (V)

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And don’t forget about the corn (V)…

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There’s also a lot of fun drinks available, including Bob Chin’s Mai Tais (woohoo!), at the various taverns located throughout the faire grounds (Pig & Whistle shown).

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Whether you’re going to fill your tummy or just to people watch (doing both at the same time is the best!), heading to the Ren Faire always makes for a great day.  Mayhaps, I shall seeth ye thither (yeah… I don’t know how to talk like that).  🙂

Food Fit for a King(fish): Check out the the new eats

Kenosha Kingfish opens the 2015 season tomorrow after a wildly successful 2014 season.   The Kingfish have added a few new menu items and craft beers. The new Food Director, Rich Marks, gave the first look.

Opening day sign

Rich Marks is the new Food and Beverage Director at Big Top Baseball, and in that position, is taking over the food service at Simmons Field, the home of the Kingfish.  He comes to Kenosha from a previous position at Massanutten Resort in McGaheysville, Virginia.   He hasn’t completely overhauled the concession menu, simply added a few options that he thinks will be a food lover’s choice when they come to the park.

In a nutshell, Simmons Field is smokin!  Both new concession items are slow-smoked in a smoker right in the middle of the action at Simmons Field.   When I was there today, Rich showed me the smoker, which was filled with brisket and pork for the fans on opening night.

richard marx bbql

New menu item No. 1:  Slow smoked pork bbq.   Slow smoked pork is piled on a kaiser roll with homemade barbecue sauce.  Priced reasonably at $6.00

slow roasted pork bbq 4

New menu item No. 2:   Slow smoked beef brisket sandwich.   An onion roll is where the slow smoked beef brisket rests on this sandwich.   The brisket is topped with Rich’s special recipe, red wine vinegar coleslaw.   The brisket is also priced at $6.00.

Beef brisket

The Kingfish have also added some additional craft beers to the menu for you to try while enjoying the game.  If the rumors hold up about the Kingfish having one of the most talented rosters in the league, most of the games should be spectacular.   You can check out the Kingfish’s schedule here; get your tickets early as many games are already close to being sold out.

kingfish craft beers