Meat! 2022

Fire Up The Grill.

MEAT THE MASTER

Award-winning home cook Blake Sykora shares some meaty recipes and tips

intro by PARKER REED • recipes by BLAKE SYKORA photos by ANDREA PAULSETH

BLAKE SYKORA HAS MADE A NAME FOR HIMSELF IN THE CULINARY WORLD

RECENTLY FOR HIS AWARD-WINNING CREATION, the Wisconsin chees esteak. The Chippewa Falls resident and local insurance agent brought home the Golden Spatula award from a nationwide cooking com petition, the Blackstone Great Griddle Off, last year, prompting a series of pop-up events at local eateries.

Now, with summer fast approaching, the Chippewa Falls Area Chamber of Commerce ambassador was kind enough to share three meat-centric recipes with us that you can try your hand at in your own home. Oh, and on top of that, he also shared some wisdom with us on what to do – and what not to do – to get the tastiest food out of your kitchen as possible. His three creations include:

DIRECTIONS:

BEER CHEESE SAUCE

1. In a medium saucepan, melt butter and mix in flour, garlic powder, cayenne pepper, and onion powder over medium heat. Cook for one minute.

2. Pour in the beer and milk a little at a time, whisking after each add ingredient. Continue cooking over medium heat until thick and bubbly.

3. Reduce heat to low, add cheeses, and mix until smooth.

CHEESESTEAK

1. Preheat your Blackstone Griddle to medium.

2. Cut your bratwurst down the middle and but terfly it open. Place open side down on a grid dle. Allow this to cook for about eight minutes. Add onions and peppers to the griddle with some oil. Add Blackstone Cheese Steak Season ing to the onions and peppers. Flip bratwurst and check the beer cheese sauce.

INGREDIENTS:

3. Once your onions and peppers look about 80% done, add your shaved beef to the griddle. Spread it out and add Blackstone Cheesesteak Seasoning. At this time, toast your hoagie roll and add your sauerkraut to the griddle to warm.

4. Combine the beef, pepper, and onions and add a little beer to the mix. Combine the beef, peppers, and onions. Once it’s all combined, assemble the sandwich. Take the hoagie and place your bratwurst to the bottom. Add the sauerkraut after that and then scoop on the beef pepper onion mix.

5. Ladle the beer cheese on top. Serve and enjoy!

NOTES/TIPS:

• Make sure to cook the brats to a temp of 165 degrees.

• Order of assembling is important: bun, brat, pep per/veg mix, sauerkraut, and then beer cheese.

• Always have a beer for cooking whether it be for the cook or the food (if you’re of legal age, of course).

REVERSED SEAR STEAK

INGREDIENTS:

A RARE FIND. IT IS A DIFFICULT TASK TO FIND QUALITY AT-HOME COOKING TIPS FROM LOCAL INDIVIDUALS, BUT LUCKILY BLAKE SYKORA HAS ALL THE TIPS YOU NEED TO PREPARE MEAT IN YOUR OWN HOME.

DIRECTIONS FOR GRILL/SMOKER:

1. Start off by drying your steak off with a paper towel.

2. Season your steak with SPG (salt, pepper, garlic) or your favorite steak seasoning.

3. Preheat your grill/smoker to 225 degrees.

4. Once the grill/smoker is preheat ed place steak on grill.

5. Allow steak to cook until the internal temp is 10 degrees less than you liking (see tip below).

6. Remove steak and turn grill/smok er up to highest it can go.

7. Once grill/smoker is at the highest temp put steak back on and sear each side for 1-2 minutes.

8. Remove steak serve with your favorite sides and enjoy.

DIRECTIONS FOR OVEN/ CAST IRON PAN:

1. Start off by drying your steak off with paper towel.

2. Season your steak with SPG (salt, pepper, garlic) or your favorite steak seasoning.

3. Preheat your oven to 225 degrees.

4. Place steak on top of an oven

proof rack on top of a pan.

5. Once the oven is preheated place steak in the oven.

6. Allow steak to cook until the internal temp is 10 degrees less than you liking (see tip below).

7. Remove steak and tent.

8. Place cast iron pan on stove top on high heat.

9. Once the pan starts to smoke apply a little oil and a tablespoon of butter.

10. Lay steak carefully away from you in the pan.

11. Sear each side for 1-2 minutes.

12. Remove steak serve with your favorite sides and enjoy.

WISCONSIN SMASH BURGER

INGREDIENTS:

• Ground beef 80/20

• Pretzel buns

• Butter • Mayo

• Cheese

• Bacon

• Beer cheese (see recipe below)

• Sauerkraut

• Burger seasoning or SPG (salt, pepper, garlic)

• Equipment:

• Griddle or cast iron pan

• Larger metal spatula or burger press

DIRECTIONS:

BEER CHEESE SAUCE

• ¼ Cup of butter, melted

¼  Cup of flour

½ Tsp of garlic powder

½ Tsp of onion powder

1 Cup of heavy cream

⅔ Cup beer of choice

1 Cup sharp cheddar, shredded

½ Cup mozzarella cheese, shred ded

½ Cup Swiss cheese, shredded

In a medium saucepan, melt butter and mix in flour, garlic powder, cayenne pepper, and onion powder over medium heat. Cook for one minute.

Pour in the beer and milk a little at a time, whisking after each add ingredient. Continue cooking over medium heat until thick and bubbly.

Reduce heat to low, add cheeses, and mix until smooth.

SMASH BURGER

Start off by making rough 3-4 oz balls of meat.

Preheat your griddle top to medi um and cook your bacon.

Once bacon is cooked remove it.

Take your buns and apply mayo to them and toast.

Remove buns once toasted.

Turn heat up to high.

As soon as the griddle temp is on high put down a pad of butter and spread out on your cooking surface.

8. Place your balls of meat onto sur face and smash. Hold each smash for 10 secs.

Season the patties with SPG or your favorite burger seasoning.

Flip when you start to see juices come up on top.

Add cheese to top of patties.

When cheese is melted remove and add to your bottom bun.

Top with bacon, sauerkraut and beer cheese.

Enjoy!

NOTES/TIPS:

• You want to hold the smash for 10 secs. For this creates what is known as the Millard reaction. What you are doing is getting a nice crust on the bottom that traps the juices in.

• Smashing before the burger is starting to cook does not make it loose juices. Smashing or pressing a burger while it is cooking does.

• Toasting a bun with mayo gives you a better toast than with butter.

GENERAL AT-HOME COOKING TIPS

• Cook your meat to the appropri ate temperature, not the recom mended time.

• Don’t cross-contaminate raw poultry with over products. Wash your hands before and after han dling raw poultry/chicken.

• Cook juicy pork up to 145 degrees, as per the new USDA temperature recommendation.

• Measuring with your heart and taste beats any recipe.

• Most importantly, have fun while you’re cooking. It is something that everyone can enjoy and it doesn’t have to be too stressful.

THE MEAT SCENE

by V1 STAFF

photo by ANDREA PAULSETH

F YOU’RE GOT CARNIVOROUS CRAVINGS COMING

there are scores of restaurants around the Chippewa Valley who’ll serve you up a big burg er or a savory steak. But which of them are the best? According to Volume One readers, here are the most outstanding meateries – erm, “eateries” – around.

BEST BURGER

1. COURT’N HOUSE BAR AND GRILL

2. MILWAUKEE BURGER COMPANY

3. AMBER INN

As the reigning champ for the 12th consecutive year, Girolamo’s Court’n House Bar & Grill (113 W. Grand Ave., Eau Claire) certainly knows how to grill up the best buttery burger! While the eatery has been on the market since 2020, it’s still open for great eats. With the same runners-up from last year, Milwaukee Burger Company (2620 E. Clairemont Ave., Eau Claire) offers a wide variety of burgers, tap beer, and Bloody Marys, and Amber Inn Bar & Grill (840 E. Madison St., Eau Claire) is known not only known for its Friday fish fry, but also for the half-pound Amberger – which certainly won’t disappoint. They also celebrated their 140th anniversary in 2021! Happy (Belated) Birthday, Amber Inn! –Stephanie Nesja

BEST BARBECUE

1. RED COAL BBQ

2. KARL’S BAR-B-Q EXPRESS

3. FAMOUS DAVE’S

Red Coal BBQ Family Restaurant (2235 N. Claire mont Ave., Eau Claire) is known for flavorful meats and combo platters, but their new location offers breakfast options including biscuits and gravy, eggs benedict, a Texas Ranger skillet, and Early Bird Curds. Karl’s Bar-B-Q Express (1456 Kennedy Road, Chippewa Falls;1410 S. Hastings Way, Eau Claire) has great barbecue (with terrific ribs), fast service, and a new location in Eau Claire. And if you’re looking for a classic feast with lots of options (including great cornbread), head to Famous Dave’s (2911 Mall Drive, Eau Claire). –Briana Novacek

BEST RESTAURANT FOR CHICKEN

1. GRIZZLY’S WOOD-FIRED GRILL

2. BRESINA’S CARRY OUT

3. ANDERSON’S CHIC-N-FISH TAKE OUT

Grizzly’s Wood-Fired Grill & Bar (4890 Golf Road, Eau Claire) roasts its chicken in a giant wood-fired oven, adding extra flavor to tacos, salads, sand wiches, and more. Bresina’s Carryout (10 Jefferson

Ave., Chippewa Falls) is a take-out chicken place perfect for summer picnics. Located near Leinen kugel’s Brewery, Bresina’s Carryout is a great stop after a brewery tour! Anderson’s Chic-N-Fish (615 W. Park Ave., Chippewa Falls) is the place to go when hungering for some crispy chicken. Offering meals in buckets full of fish or chicken, Anderson’s understands the market for bigger (and better) portions, as well as the desire for fun fair food year round.

–Kelly Carlson

BEST RESTAURANT FOR STEAK

1. JOHNNY’S ITALIAN STEAKHOUSE

2. HOULIGANS STEAK & SEAFOOD PUB

3. TEXAS ROADHOUSE

The Chippewa Valley does more than meat expec tations: It steaks a claim for the best food in west ern Wisconsin. Taking first place for its meaty eats is Johnny’s Italian Steakhouse (4751 Owen Ayres Court, Eau Claire). We would expect Johnny’s steaks to be worthwhile, considering they’re right in the name! The same goes for Houligans Steak & Seafood Pub (415 S. Barstow St., Eau Claire) with its all-American fare plus beer and cocktails. Next up is Texas Roadhouse (5019 Keystone Crossing, Eau Claire), which is known for more than its todie-for rolls. –Rebecca Mennecke

a prime

No matter if you’re

brats, burgers,

or steaks – you’re not going to find a better spot than our readers’ favorite: Rump’s Butcher Shoppe in Altoona. Rump’s hand-crafts their own sausages, snack sticks, bacon, bratwurst, hot dogs, jerky, and ground beef patties. Stop by the shop and you’ll find local meats,

and craft beers, wines,

more stuff to take

JOHNNY’S ITALIAN STEAKHOUSE

NON

food

MEAT MEAT

or Vegetarian?

One of These Meat Substitutes in the

words by SAWYER HOFF

mushrooms with

Anyone well-versed in the meatless world knows about seitan. It was created in China and has two simple ingredients: gluten and water. You create it by washing away the starch and develop ing the gluten until it reaches a stretchy meat consistency resembles that of a hotdog.

TEMPEH

Tempeh is another meatless staple, often confused with tofu since it is also made from soybeans.

is different because it is fermented, which gives it many different and important nutrients. Marinate that Tempeh in a smoky liquid and grilling it will give you a distinct bacon taste.

BLACK BEANS

LOCAL MEAT SHOPS

Want to get grilling? Here are some places to start

listings by JAMES JOHONNOTT

CUT RITE MEATS

872 N. Broadway St., Menomonie • facebook.com/cutritemeats • Featuring homemade beef jerky, bratwurst, summer sausage, beef stix, and more. Inhouse smoked meats, and fresh meats including beef, pork, chicken, and seafood, with selection of cut, wrapped and frozen meat bundles.

JACOBSON’S MARKET

17183 50th Ave., Chippewa Falls • 311 E. Clairemont Ave., Eau Claire •Find it on Facebook • Locally owned meat market where all meat is cut daily. Famous for fresh burger, homemade snack sticks, hot dogs, brats, and summer sausage. Cheese selection, seafood, wine, and beer cave.

MIKE’S STAR MARKET

2238 Heimstead Road, Eau Claire • mikesstarmarket.com • Features hor mone-free beef, local grass-fed beef, lean pork, hormone-free chicken, and local lamb, as well as lean pork sausages and brats, condiments, and custom spice mixes – all handmade right in our store for the freshest flavor.

RUMP’S BUTCHER SHOPPE

1411 Lynn Ave., Altoona • rumpsbutchershoppe.com • Featuring a full line of lo cally grown beef, along with fresh chicken, lamb and pork. Rump’s hand-crafts our own sausages, snack sticks, bacon, bratwurst, hot dogs, jerky, and ground beef patties. Also serving cheese curds, deli meats, and convenience items like eggs, buns, side dishes, and beverages.

RUMP’S BUTCHER SHOPPE, ALTOONA