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Meat School 2016: Classes at Smoking Goose

A new year of Meat School is in session! This spring, participants can explore specific special interests in butchering and charcuterie....

January 27, 2012

Feature Friday: Kincaid's--three generations of meat

Dave & Vicki are the third generation serving up steaks and chops inside their family business just north of Indianapolis. But their place in the community isn't just behind the counter at Kincaid's. We're just as likely to see Vicki or Dave volunteering at Connor Prairie or helping the local FFA chapter host events.
Back in 1921, their shop was constructed around the massive, porcelain meat cooler that's still the heart of the shop today. From filet mignon and aged ribeyes to homemade sausages, Dave and his crew know good meat. That's why they're proud to include Smoking Goose goods in the Kincaid's cases. Stop by for Smoking Goose Applewood Bacon, Lamb Bacon, Delaware Fireball, and Gin & Juice Salame.

January 25, 2012

Plates & Pints: Smoking Goose menu continues at Flat 12

Thanks to all the folks who helped us Devour Downtown over the last two weeks! The devouring continues each Thursday, Friday, and Saturday inside the Flat 12 Bierwerks Taproom where Smoking Goose plates are the perfect pairing for that pint. See you tonight?

available Thursdays & Fridays 4-7pm and Saturdays 12-5pm
No reservations.


Braunschweiger & Pork Rinds
Soup: check the chalkboard for what's stewing
Boudin Blanc, Shallot Jam, Half Cycle IPA Mustard, Buns
Smoked Kentucky Grana, Salt Roasted Beets, Almond Butter
Duck & Pork Rillete, Baguette
Turducken Terrine, Celery Remoulade, Cutting Celery
Pork Ribs, Braised Cabbage, Potatoes, Caraway, Half Cycle IPA Mustard
Porchetta, Salsa Verde, Ciabatta
Crispy Duck Wings, White Grape Mostarda, Smoked Grana Padano
Feijoada: Black Beans, Smoked Pork Loin, Salt Pork, Tongue, Merguez, Rice
Sasquatch: Big Potato, Meat check the chalkboard for recent sightings
Cotechino, Green Lentils, Carrots, Parsley
Saturday Frittata: Bacon, Roasted Onions available Saturdays only
* Don't believe everything you read on the internet: Since Smoking Goose is committed to serving only the best ingredients, some menu items may change. But only ever for the better.

January 20, 2012

Feature Friday: A bit of Brugge

It's hard to tell whether there's more of Belgium or Broad Ripple in Indy's Brugge Brasserie. The brewery and restaurant started almost seven years ago by four Broad Ripple High School grads is a fixture in the neighborhood, but after a bite and a sip, it feels a bit more like we're in Brugge...literally.

The house brewery--based in Terra Huate, at least for now--brings an ever-changing line up of Belgian inspired brews to the brasserie's menu of Belgian classics. Moules Frite means two pounds of Prince Edward Island mussels spiked with your choice of a dozen different treatments from the traditional chardonnay, stock, and herbs to the eclectic miso, ginger, and sesame. A long list of Steak Frite and Mitraillettes (classy Belgian subs) all go with the twice fried pomme frite and the dozens of dips that accompany them: roasted garlic aioli, poplar syrup & French dijon, fresh herb pesto, sesame mayonnaise (did you hear our stomach growling?).

We go for Brugge's crepes every time. Sure a couple sweet varieties can wrap up the meal, but their savory crepes are the perfect pairing for their house brews like Cloutier's Farmhouse or Cerne Pivo. And now Smoking Goose meats are putting more delicious local into the Brugge's tasty international. Our favorite so far? Brugge's garlic-rich housemade aioli, roasted red peppers, Dubbel glazed onions (made with Brugge's own beer, of course) and Smoking Goose Hot Fennel Sausage all nestled in a light as air crepe complete with crispy edges.

January 19, 2012

Smoking Goose plates at Flat 12 Bierwerks

What goes with great beer? Great food. And now the two are together in Flat 12 Bierwork's Taproom where the Smoking Goose is serving up protein plates to go with those prime pints.

available Thursdays & Fridays 4-7pm and Saturdays 12-5pm
No reservations.

Braunschweiger & Pork Rinds
Soup: check the chalkboard for what's stewing
Boudin Blanc, Shallot Jam, Half Cycle IPA Mustard, Buns
Smoked Kentucky Grana, Salt Roasted Beets, Almond Butter
Duck & Pork Rillete, Baguette
Turducken Terrine, Celery Remoulade, Cutting Celery
Pork Ribs, Braised Cabbage, Potatoes, Caraway, Half Cycle IPA Mustard
Porchetta, Salsa Verde, Ciabatta
Crispy Duck Wings, White Grape Mostarda, Smoked Grana Padano
Feijoada: Black Beans, Smoked Pork Loin, Salt Pork, Tongue, Merguez, Rice
Sasquatch: Big Potato, Meat check the chalkboard for recent sightings
Cotechino, Green Lentils, Carrots, Parsley
Saturday Frittata: Bacon, Roasted Onions available Saturdays only
* Don't believe everything you read on the internet: Since Smoking Goose is committed to serving only the best ingredients, some menu items may change. We--and your appetite--thank you.

Smoking Goose & Flat 12 Bierworks are part of Indy's largest showcase of food & drink. Duck in to tuck in for Devour Downtown.

Devour Downtown Meat Locker Menu $30/person
available in Flat 12 Bierwerks Taproom
Thursday, Jan. 19, and Friday, Jan. 20: 4-7pm
Saturday, Jan. 21: 12-5 pm
No reservations.

FIRST
Soup: check the chalkboard for what's stewing
or
Smoked Kentucky Grana, Salt Roasted Beets, Almond Butter

SECOND
Roasted Cauliflower, Sorrel, Chive Vinaigrette, Truffle Breadcrumbs

THIRD
Feijoada- Black Beans, Smoked Pork Loin, Salt Pork, Tongue, Merguez, Rice
or
Sasquatch--Big Potato, Meat: check the chalkboard for recent sightings

January 13, 2012

Feature Friday: Going Back In Time for Old World Flavor

Born in a barn, born in a barn. That's a compliment when it comes to Avon's Back In Time Natural Foods, a family business with an inaugural storefront on the family farm.

Serving customers has always been the top priority for Judy, Jessica, Debbie, and the Bobs (Senior and Junior, that is). In 1998, these five family members decided to move their family business into the city on Indianapolis' near westside for their customers' convenience.

But even in the city, Back In Time still feels exactly like it sounds. From the handmade shelves hewn of old barn wood to the helpful staff who treat each customer like another member of the family, each visit is as comforting as simpler times.


That's why the old world taste and all-natural production of Smoking Goose meats go so nicely Back In Time. Look for Smoking Goose Kitchen Sink Sausage, Tasso, Jowl Bacon, Applewood Bacon, Duck, Pear & Port Sausage, and Lardo among those handhewn barn shelves at Back In Time.

January 6, 2012

Feature Friday: Know thy neighbor

Indianapolis' City Cafe lives by a few simple guidelines: "Downtown food, farm-fresh ingredients. We support family farms and local growers. Life is better when you know your neighbors!"

When every recipe starts that way, the breakfast and lunch plates that come out of City Cafe's kitchen are sure to satisfy on all levels. And that's important to owner and cook Brad Royal who's been buying from local, all-natural producers since the cafe opened over a decade ago, even when the crop was significantly thinner than today's Central Indiana cornucopia. From the Amish-farmed oats from Montezuma, Indiana, that Brad uses for his award winning granola to the local eggs that top the made-from-scratch Roast Beef Hash, City Cafe brings the farm to the city one delicious plate at a time.

Their commitment to delicious, local, all-natural goods brings another local meat treat to their menu. City Cafe's BLT Wrap puts Smoking Goose Apple Wood Smoked Bacon into a delicious bed of lettuce, tomato, and avocado before the lots gets slathered with chipotle mayo. The spice and creaminess of the sauce gets a spike from the sweet, salty bacon for a local BLT that's OMG delicious.