Made for Real Smoke.

Beer-Braised Campfire Brats

Original Bratwursts · ⏱ 25 min · Easy

Simmer Stittsworth Original Brats in your favorite Minnesota pale ale until plump, then finish over high heat for a snap on the casing. Top with sautéed onions and sharp mustard.

Ingredients

• 5 Stittsworth Original Bratwursts
• 1 can (12oz) Minnesota pale ale or lager
• 1 large yellow onion, sliced
• 2 tbsp butter
• Buns, mustard, and sauerkraut to serve

Steps

1. Pour one can of beer into a cast iron pan or foil tray over medium heat.
2. Add bratwursts, sliced onion, and a pat of butter. Simmer 12 minutes.
3. Move brats directly to hot grill grates. Grill 3–4 minutes per side until charred.
4. Serve in toasted buns with the cooked onions and whole grain mustard.

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Smokehouse Charcuterie Board

Beef Summer Sausage · ⏱ 15 min · Easy

Stittsworth Summer Sausage sliced thin alongside aged cheddar, grain crackers, pickled vegetables, and whole grain mustard. The anchor of any proper Minnesota tailgate or holiday spread.

Ingredients

• 1 Stittsworth Beef Summer Sausage (12oz)
• 4oz aged cheddar
• Assorted crackers
• Cornichons, olives, dried cherries
• Whole grain mustard and honey

Steps

1. Slice summer sausage into ¼-inch rounds. Fan across a large board.
2. Add cubed or sliced aged cheddar and Swiss.
3. Fill with crackers, pickles, olives, dried fruit, and nuts.
4. Add small bowls of stone-ground mustard and honey.

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Smoked Brat Mac & Cheese

Cheddar Brats · ⏱ 35 min · Medium

Slice Stittsworth Cheddar Brats and fold into a sharp cheddar mac. The smoke from the sausage works into the sauce for something that tastes like it's been cooking all day.

Ingredients

• 4 Stittsworth Cheddar Brats
• 12oz elbow macaroni
• 2 cups sharp cheddar, shredded
• 2 cups whole milk, 3 tbsp butter, 3 tbsp flour
• Smoked paprika, breadcrumbs, salt & pepper

Steps

1. Cook elbow pasta to al dente. Drain.
2. Slice cheddar brats into ½-inch rounds and sear in a skillet until browned.
3. Make roux with butter and flour, whisk in whole milk, add sharp cheddar and smoked paprika.
4. Combine pasta, sauce, and brat slices. Top with breadcrumbs.
5. Bake at 375°F for 15 minutes until golden and bubbling.

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Beef Stick Trail Pack

Beef Sticks · ⏱ 5 min · Easy

The perfect no-prep Minnesota hunting or hiking snack. Stittsworth Beef Sticks paired with smoked almonds, dried cranberries, and sunflower seeds. High protein, zero fuss.

Ingredients

• 2–3 Stittsworth Beef Sticks per person
• ¼ cup smoked almonds
• 2 tbsp dried cranberries
• 1 tbsp sunflower seeds
• 1 tbsp dark chocolate chips (optional)

Steps

1. Toss smoked almonds, dried cranberries, sunflower seeds, and dark chocolate chips.
2. Pack 2 Stittsworth Beef Sticks alongside each portion.
3. Seal in bags or containers. Ready for any trail, stand, or road trip.

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Campfire Wieners with Homemade Relish

Smoked Wieners · ⏱ 20 min · Easy

Stittsworth Smoked Wieners are already fully cooked — which means a few minutes over campfire coals and they're done. Make a quick cucumber-dill relish for something special.

Ingredients

• 4 Stittsworth Smoked Wieners
• Hot dog buns
• ½ cucumber, diced fine
• Fresh dill, white vinegar, salt, sugar
• Yellow mustard

Steps

1. Skewer wieners on green sticks or roasting forks.
2. Hold over campfire coals (not flame) for 4–5 minutes, rotating.
3. Meanwhile: dice cucumber, mix with fresh dill, a splash of vinegar, pinch of salt and sugar.
4. Serve in toasted buns with the cucumber relish and yellow mustard.

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Beef Strip Grain Bowl

Beef Strips · ⏱ 20 min · Easy

Stittsworth Beef Strips torn over a grain bowl with farro, roasted sweet potato, pickled red onion, and a smoky chipotle dressing. Lunch that actually keeps you full.

Ingredients

• 2oz Stittsworth Beef Strips
• ½ cup farro, cooked
• 1 sweet potato, diced and roasted
• Arugula, pickled red onion
• Chipotle-lime dressing

Steps

1. Cook farro according to package. Roast diced sweet potato at 425°F until caramelized.
2. Make dressing: whisk together olive oil, lime juice, chipotle in adobo, honey, salt.
3. Build bowls: farro base, sweet potato, arugula, pickled red onion.
4. Tear or slice Stittsworth Beef Strips over the top. Drizzle with chipotle dressing.

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Bacon-Wrapped Jalapeño Poppers

Smoked Bacon · ⏱ 45 min · Easy

The undisputed king of barbecue appetizers, done the butcher way: jalapeño halves loaded with cream cheese and a chunk of Stittsworth snack stick, wrapped in our thick-cut smoked bacon, and cooked until the bacon crisps. They never survive to the main course.

Ingredients

• 10 fresh jalapeños
• 10 slices Stittsworth thick-cut smoked bacon, halved
• 2–3 Stittsworth Beef Snack Sticks, cut in 1-inch pieces
• 8oz cream cheese, softened
• 1 cup shredded sharp cheddar

Steps

1. Halve 10 jalapeños lengthwise and scrape out seeds and ribs (keep some ribs if you want real heat).
2. Mix 8oz softened cream cheese with 1 cup shredded cheddar. Fill each pepper half.
3. Press a 1-inch piece of Stittsworth snack stick into the filling of each popper.
4. Wrap each half in a half-slice of Stittsworth bacon; secure with a toothpick.
5. Grill over indirect heat (or smoke at 275°F) 30–40 minutes until the bacon is crisp. Rest 5 minutes — the filling is lava.

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Poor Man’s Burnt Ends (Chuck Roast)

Chuck Roast · ⏱ 6 hrs · Weekend Project

Burnt ends without buying a whole brisket — the barbecue world’s favorite shortcut, built on our 3lb chuck roast. Smoked low, cubed, sauced, and sent back until the edges go dark and sticky. This is the recipe that makes the neighbors invite themselves over.

Ingredients

• 1 Stittsworth 48oz beef chuck roast
• Coarse salt and cracked black pepper
• 1 cup BBQ sauce
• 2 tbsp honey
• 3 tbsp butter

Steps

1. Season the chuck roast heavily with coarse salt and black pepper. Smoke at 250°F with oak or hickory.
2. At 165°F internal (about 3–4 hours), wrap in butcher paper and continue to 195°F.
3. Cube the roast into 1-inch pieces. Toss in a foil pan with BBQ sauce, a drizzle of honey, and a few pats of butter.
4. Back on the smoker, uncovered, 45–60 minutes until the sauce sets sticky and the corners char.
5. Serve on a cutting board with pickles, white bread, and no forks required.

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Smoked Jalapeño Cheddar Burgers

Jalapeño Cheddar Patties · ⏱ 45 min · Easy

The smoked burger — barbecue’s answer to the smash burger. Our jalapeño cheddar patties ride at 225°F until the smoke is in the beef, then hit a screaming grate for the crust. The cheese is already inside the patty, which is exactly the kind of head start we believe in.

Ingredients

• 1–2 packs Stittsworth Jalapeño Cheddar Patties
• Burger buns, toasted
• Sliced raw onion and dill pickles
• Optional: extra cheddar and Stittsworth bacon

Steps

1. Run smoker (or indirect grill zone) at 225°F with hickory. Lay the patties on straight from the fridge — cold meat takes more smoke.
2. Smoke about 30 minutes, until 145°F internal.
3. Move patties over direct high heat, 1–2 minutes per side, to 160°F with a proper crust.
4. Rest 3 minutes. Toasted buns, raw onion, pickles, and nothing that fights the smoke.

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Reverse-Seared Ribeye

12oz Ribeye · ⏱ 50 min · Intermediate

The technique that took over steak cooking: warm the ribeye low and slow first, sear it last. Edge-to-edge rosy pink, a crust that crackles, zero gray band. Our 12oz cut-to-order ribeye is thick enough to make it work — thin grocery steaks aren’t.

Ingredients

• 1 Stittsworth 12oz ribeye (1-inch cut)
• Coarse salt and black pepper
• 2 tbsp butter
• Flaky salt to finish

Steps

1. Salt the ribeye and rest it at room temperature 30 minutes while the smoker or oven holds 250°F.
2. Cook at 250°F until 110°F internal for medium-rare (25–35 minutes). No flipping needed.
3. Rest the steak 5 minutes while a cast-iron pan or grill grate gets ripping hot.
4. Sear 60–90 seconds per side in butter until the crust is deep brown — pull at 130°F internal.
5. Rest 5 more minutes, slice against the grain, finish with flaky salt.

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Steakhouse Beef Kabobs

Beef Kabob Meat · ⏱ 30 min · Easy

Kabobs the way a butcher builds them: real steak chunks — not stew meat pretending — marinated fast and grilled hot. Our 16oz kabob meat is cut from the good stuff, which is why these come off the grill tender instead of chewy.

Ingredients

• 1 pack Stittsworth 16oz beef kabob meat
• 2 bell peppers and 1 red onion, in chunks
• 3 tbsp olive oil, 2 tbsp soy sauce
• 2 cloves garlic, minced, plus black pepper
• Metal or soaked wooden skewers

Steps

1. Whisk olive oil, soy sauce, minced garlic, and black pepper. Toss the kabob meat and marinate 20 minutes (no longer — steak doesn’t need a bath).
2. Thread meat onto skewers with peppers and red onion, leaving small gaps so heat can move.
3. Grill over direct high heat 8–10 minutes, turning quarter-turns, to 135°F for medium-rare cubes.
4. Rest 5 minutes and serve over rice or straight off the skewer.

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