Bacon Cheeseburgers = Greatness
When was the last time you made burgers on the grill? Did you add bacon? If it's been awhile since you made a BCB - and even if it hasn't - this weekend is a golden opportunity to whip up some big, beefy burgers covered in melty Wisconsin Cheddar and topped with crispy strips of Nolechek's Bacon. Want to try some twists on your next Bacon Cheeseburger? We're sharing our Top 5 Best Bacon Cheeseburger Ideas right here, right now!
We've got specialty bratwurst galore and we're here with our Top 3 Spring Specialty Brats - as well as new ideas for condiments - to bring your first grilled brat of spring to the next level.
Wisconsin is known for many things, like the beautiful shoreline along Lake Michigan and our beloved Green Bay Packers football team. However, one could make a solid argument that Wisconsin is equally famous for its specialty foods, in this case: the humble bratwurst.
The history of the “brat” goes all the way back to the 19th century, when German immigrants settled in Wisconsin and brought their love of Old World Bratwurst right along with them. At Nolechek's, we honor that tradition with our Traditional Fresh Bratwurst that has followed the same recipe for over 65 years and been recognized with multiple state and national awards. But as they say, variety is the spice of life, and we love our Specialty Brats - especially when topped with unexpected fixings!
Friendly arguments between people who are passionate about great foods are nothing new. For example, folks have been heatedly debating for decades whether pineapple on pizza is scrumptious or sacrilegious. We'll leave judgment on that one up to the pizza purists; we have more important things to worry about - namely the virtues of thin- vs. thick-sliced bacon.
At Nolechek’s, our standard bacon thickness is a meaty 1/8" and our thick-sliced bacon is a hefty 1/4" thick. Bacon purchased in the store is typically 1/16". We do offer what we consider a thin-sliced bacon at 1/16”, but you’ll have to visit our retail store in Thorp, Wisconsin, to get Nolechek’s bacon that thin!
First, we'd like to say that, at Nolechek's, we don't judge. We embrace all bacon lovers equally, whether they like it thin and crispy or thick and meaty. Frankly, we love both cuts; we just use them, in cooking, a little differently. Here are some of our favorite ways to use each kind of bacon:
Top 5 Uses for Thin-Sliced Bacon
- Served with eggs
- As a pizza topping
- Wrapping meats and vegetables
- Topping salads
- Serving a big crowd
Top 5 Uses for Thick-Sliced Bacon
- Bacon cheeseburgers
- BLTs & BLATs
- Baked beans
- Braised with greens
- Steamed bacon bao buns (YUM)
That said, if crispy, crumbly bacon is all you crave, then fry up those thin, cracklin’ slices. If you prefer your bacon thick and chewy, then just do you, because the beautiful thing about Nolechek’s Sliced Hickory Smoked Bacon is that it's one of the best foods on earth, no matter how you slice it!
Yours Through Thick & Thin,
- Nolechek’s Meats
Nolechek's Polish Sausage FAQ: Wisconsin's Fourth-Generation Smokehouse Talks Kielbasa, Polish, & Old World Sausages
...did you know that Nolechek's specialty Wisconsin bratwurst comes in a wide variety of flavors? We have sixteen (16!) types of specialty bratwurst...and that’s not even including our Traditional Bratwurst, Chicken Bratwurst, or our signature Hickory Smoked Brats.
Here’s an introduction to the Sixteen Nolechek’s Specialty Bratwurst Varieties that we craft at our place in Thorp, Wisconsin: