The Bacon Beat / recipe

Have you ever made a smoked pork chop on the grill? They are about as easy to cook as boiling pasta water. Simply heat your grill to medium/medium-low and warm your smoked chops for about 3 minutes on each side or until warmed through. Our Hickory Smoked Pork Chops are pre-cooked in the smokehouse, so you aren’t aiming to actually *cook* a smoked chop, just to heat it up gently, so as not to dry it out.

Make no mistake; grilled smoked pork chops are absolutely delicious on their own, but if you want to add a little sumthin’ extra special to your next smoked chop, try this sweet, tangy Maple-Dijon Mustard Glaze drizzled on top of each chop:

We've got a list of some of our favorite holiday ham sides (like a smoky Cobb Salad and Bacon Mac N' Cheese), all made with our smokehouse meats:

Bacon Mac N' Cheese
Macaroni and cheese is the ultimate comfort food. So, how could it get any better, you might ask? …with bacon, of course! Bacon Mac N' Cheese is a crowd-pleasing side that is sure to satisfy even the pickiest of eaters. Even better, with just six ingredients, it's a quick dish to throw together and toss in the oven.

...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: