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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....

May 31, 2012

New Menu! Smoking Goose plates at Flat12 Bierwerks

The meaty menu of plates we're serving up at Flat12 Bierwerks taproom each week is always changing. Check out this week's edition!

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


Roasted Bluepoint Oysters, Spicy Mustard Greens Salad, Lemon

Roasted Golden Trout, Asparagus, Breakfast Radish and Olive Oil Baguette

Smoked Beef Brisket Sandwich, Vegetable Slaw,  Barbeque

Elk Burger, Kennys Smoked Cheese, Plum Mostarda

Sasquatch - Sweet Potato, Pastrami, Smoked Pork Loin, Summer Sausage, Mayo, Parmesan, Greens, Pickled Cukes

* Don't believe everything you read on the internet: Since Smoking Goose is committed to serving only the best ingredients, some of the above menu items may change, but only ever for the better, promise. 

May 29, 2012

Tale Tuesday: Why, it's an honor, Honored Prairie!

Twenty years ago, the Hitzfield family in northeast Indiana decided to turn their back on conventional farming as part of their renewed commitment to producing naturally and wholesomely. Soon their Seven Sons Farm began partnering with other farmers who honored and preserved their own prairie lands the same way the Hitzfields do every day.

As the partnerships--and the demand for their delicious, all-natural products--grew, the Hitzfields started organizing customers the way they'd grouped together with farms. As a buying club directed by a partnership of selected farmers and producers, the folks on the farm and the folks they feed all benefit from their natural stewardship of the land.

Honored Prairie--their buying club named for the land that inspired them--takes online orders for fresh meats and cheeses, honey, maple syrup, dry goods and condiments, and even seafood. Clicking through their order, customers can be sure the partner producers all tend their land, their animals, and their products with the same care and commitment that still inspires the Hitzfields. Each customers' order can be picked up at an approved pick up point or shipped directly through UPS.

Since Smoking Goose only uses proteins from local farmers with the same all-natural ideals and since we handcraft each of our meat treats with that same attention and delicious respect, we're proud to be among the offerings at Honored Prairie. Look for Smoking Goose Deleware Fireballs, Smoked Turkey Breast, Beef Pastrami, Lamb Bacon, and Lardo now available through Honored Prairie!


May 24, 2012

New Menu! Memorial Day Weekend plates at Flat12 Bierwerks

The meaty menu of plates we're serving up at Flat12 Bierwerks taproom each week is always changing. Check out this holiday weekend's special edition.

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


Sasquatch: Big baked potato stuffed with Beef Brisket, Smoked Sausage, Pulled Pork, Tangerine Vegetable Slaw

Smoked Meat Plate: Slab Pork Ribs and Beef Brisket (dry-rubbed with sauce on the slide) plus Smoked Sausage served with Baked Beans and Corn Bread

Barbequed Ribs: full slab, dry-rubbed with sauce on the side

Ancho and Garlic Rubbed Beef Brisket: sauce on the side

Pulled Pork Roast Sandwich on Ciabatta with Tangerine Vegetable Slaw

Smoked Sausages: check the board for what's smokin'

* Don't believe everything you read on the internet: Since Smoking Goose is committed to serving only the best ingredients, some of the above menu items may change, but only ever for the better, promise.

May 23, 2012

Smoking Goose is growing: now accepting applications

Smoking Goose is growing! If you would like to be a part of our team we would like to MEAT you…

Please apply in person at the Smoking Goose
407 North Dorman Street
Indianapolis IN 46202

between the hours of 8 am and 4 pm, Mondays-Fridays. No phone calls please.

Lead Butcher (supervisor position): 1 Full Time position (salary based on experience)

Head Salumi & Sausage Maker: 1 Full Time position (salary based on experience)

Lead Meat Packer & Curehouse Coordinator (supervisor position): 1 Full time position (salary based on experience)

Meat Packer: 2 Full time positions available (hourly wage)

HACCP Plan Monitor: 1 Full time position (salary based on experience)

Warehousing & Sanitation Steward: 2 Part time positions available (hourly wage)

Meat Cutter: 1 Full time position (salary based on experience)

Shipping & Receiving Clerk: 1 full time position (salary based on experience)

Delivery Driver: 1 Part time position (hourly wage)

May 22, 2012

Tale Tuesday: Ruth before Chris

Before Chris was Ruth's it was just Chris'.

On Ruth's birthday in 1927 Chris Matulich opened his namesake steak house. But the two wouldn't meet until after Ruth had skipped several grades in elementary school, started college at 15, married, had kids, divorced, became the first female horse trainer in Louisiana, and mortgaged her house for the down payment on a restaurant with the "for sale" ad in a local paper. This horse-training, single-parent math teacher was looking to support her sons with an entrepreneurial spirit and lots of courage. Ruth bought Chris' steak house and never looked back.

Through all the challenges of running her own place, Ruth kept Chris Steak House not just open but thriving. After a devastating fire destroyed her kitchen, Ruth moved the restaurant a few blocks away. Since the original contract with Chris meant that the name had to stay with the old location, she kept the name recognition but made the new place her own by putting up the new sign: Ruth's Chris Steaks.

Years past before Ruth felt confident taking up one of the many offers to franchise her landmark steak house. After more than 45 years--and Ruth's passing after a long battle with cancer--there is now a Ruth's Chris in just about every corner of the States and the world, from her native Louisiana to Aruba and Taiwan.

But the local Ruth's Chris right here in downtown Indianapolis has a new bar menu snack that keeps it simple and delicious, just like Ruth liked it. It's a meat monument of Smoking Goose's Applewood Smoked Bacon, piled high next to mustard dipping sauce. That salty sweetness goes down easy next to their seasonal and handcrafted drink menu.

May 17, 2012

New Menu! Smoking Goose plates at Flat12 Bierwerks

The meaty menu of plates we're serving up at Flat12 Bierwerks taproom each week is always changing. Check out this week's edition.

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

Soup (check the chalkboard for what’s stewing)
Garlic Sausage, Spicy Mustard, Radish Slaw, Hoagie
Shredded Pork Tamales, Red Chili Sauce, Yellow Rice
Kentucky Kenny’s Smoked Swiss, Pickled Vegetables, Baguette

Cherry Stout Pork Shoulder, Sweet Potato, Salsify Terrine
Pork Ribs, Apple Slaw, Potatoes, Caraway, Half Cycle IPA Mustard
Crispy Duck Wings, White Plum Mostarda
Cassoulet – White Beans, Duck Confit, Garlic Sausage, Salt Pork, Tongue
Sasquatch- Big Potato, Meat (check the chalkboard for recent sightings)
Charcuterie Plate

* 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.

May 15, 2012

Tale Tuesday: the p's & q's of D&R

Lafayette's D&R Market started as a road side produce stand managed by the D and the R. Those initials stand for Dave and Ron, brothers who grew their summertime stand in Logansport to a year-round market in Lafayette by 1980.

As the brothers' business stretched from fruits and veg to other portions of the plate, their team grew to include Pat, a Purdue college student who took on a janitorial job at the market. Hard word, dedication to customer service, and an appetite for unparalleled quality quickly brought Pat from his cleaning job up to Meat Supervisor. More than 20 years later, D&R customers can still find Pat behind the butcher table, trimming up prime cuts for the guests at his counter.

Pat's sincere service to his customers means stocking only the best, and that's why Smoking Goose goods are now available at D&R Market. Look for our Lamb Bacon, Pig & Fig Terrine, Stagberry Salame, Capocollo, Black Truffly Salame, and more!




May 11, 2012

New Menu! Smoking Goose plates at Flat12 Bierwerks

The meaty menu of plates we're serving up at Flat12 Bierwerks taproom each week is always changing. Check out this week's edition.

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


Chicken Liver Mousse, Pork Rinds
Soup (check the chalkboard for what’s stewing)
Kitchen Sink Sausage, Peppers, Sweet Onions, Half Cycle IPA Mustard, Buns
Asparagus Salad, Lamb Bacon, Onion, Boiled Egg, Truffle Vinaigrette

Smoked Elk Terrine, Shallot Marmalade
Pork Ribs, Apple Slaw, Potatoes, Caraway, Half Cycle IPA Mustard
Crispy Duck Wings, White Grape Mostarda
Cassoulet – White Beans, Duck Confit, Garlic Sausage, Salt Pork, Tongue
Sasquatch- Big Potato, Meat (check the chalkboard for recent sightings)
Charcuterie Plate

* 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.

May 4, 2012

New Menu! Smoking Goose plates at Flat12 Bierwerks

The meaty menu of plates we're serving up at Flat12 Bierwerks taproom each week is always changing. Check out this week's edition.

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


Festive Meats: for Cindo de Mayo weekend only!
Tamales: Turkey w/ Green Chilis and Pork with Red Chilis
Paella: Shredded Pork, Guinea Hen, Frog Legs, Peppers,
            Onions, Garlic, Yellow Rice

Chicken Liver Mousse, Pork Rinds
Soup (check the chalkboard for what’s stewing)
Kitchen Sink Sausage, Peppers, Sweet Onions, Half Cycle IPA Mustard, Buns
Cheese plate – Brazos Select, French Comte, Ewephoria
Asparagus Salad, Lamb Bacon, Onion, Boiled Egg, Truffle Vinaigrette
Lamb Pot Roast

Smoked Elk Terrine, Shallot Marmalade
Pork Ribs, Apple Slaw, Potatoes, Caraway, Half Cycle IPA Mustard
Crispy Duck Wings, White Grape Mostarda
Cassoulet – White Beans, Duck Confit, Garlic Sausage, Salt Pork, Tongue
Sasquatch- Big Potato, Meat (check the chalkboard for recent sightings)
Charcuterie Plate

* 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.

May 1, 2012

Tale Tuesday: it's a (meat) jungle out there

What's in the foodie forest just across the state line? That tempting tangle just outside of Cincinnati is the Jungle Jim's, a destination for anyone who's hungry.

In his one-and-a-half acre jungle of a market, Jim & his team stack foodstuffs from around the world: produce, wine and beer, bread & pastries, fresh seafood, cheeses, and more. If visitors can pull themselves away from the diversity on the shelves (and the humidor stocked with cigars from over 70 countries), Jungle Jim hosts cooking demonstrations, staffs three in-house restaurants, and even keeps shopping fun for all ages with surprises around each corner (Elvis the Lion guards the massive candy section).

Before Jim was tending his zoo of a market, he's was the little kid with jungle-sized dreams. Selling wild cattails for a penyy and washing balls from the water traps to sell back to local golfers, Jim grew up to man his own roadside produce stand by the time he was 18. In 1975, Jim bought the lot for his first market and the jungle has been expanding ever since.

"Jungle Jim's has the most international, American, and natural products in the Midwest," says Debby Hartinger, PR and Marketing Coordinator at Jungle Jim's. "With 1,400 hot sauces, 12,000 wine labels, 1,300 international cheeses, three gift shops, and six restaurants, there is something for everyone!"

And now the Goose is going to the wild side with meat treats in the Jungle! We're thrilled to add our Tasso, Guanciale, Pancetta, Elk Terrine, Coppa, Deleware Fireballs, Sopressata, and Black Truffle Bologna, to Jungle Jim's impressive line up.