High Kaliber BBQ & Catering

High Kaliber BBQ & Catering Welcome to High Kaliber BBQ, our goal is to bring Texas-inspired BBQ to Wisconsin!
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A lot of in person feedback on our new menu at Ope North tonight, we love to hear it!Now tell us if you stopped, what di...
09/24/2026

A lot of in person feedback on our new menu at Ope North tonight, we love to hear it!

Now tell us if you stopped, what did you like? What sucked? And what should we bring as a special?

Pictured: The Kali Dog with a jalapeño cheddar sausage. This thing is gangster 🤘

Running the new menu tonight for the first time Ope North from 5-8pm.Come see us and have some traditional BBQ that you ...
09/23/2026

Running the new menu tonight for the first time Ope North from 5-8pm.

Come see us and have some traditional BBQ that you know us for…….or come try something brand new and let us know what you think!

🚨 New Menu Alert 🚨 First things first…..I don’t wanna hear it about the Mac and cheese 🤣🤣🤣 now that we are past that ………...
09/15/2026

🚨 New Menu Alert 🚨

First things first…..I don’t wanna hear it about the Mac and cheese 🤣🤣🤣 now that we are past that ………. Starting next week at Ope North we are going to be launching a brand new menu. This menu also may be used randomly throughout the year depending on feedback.

Why you might ask????

Well……..for multiple reasons, the first one being we need to be prepared to serve throughout the winter via the trailer and the trailer is limited on equiptment and what it can all do. We want to have items that we can ensure won’t run out so we are never 100% out of food. Lastly, I cannot work the trailer forever so we wanted to ensure, anyone who was working the trailer would be able to execute the menu and be consistent, every time. Things like the Mac and cheese seem like a no brainer but the Mac and cheese we put on the truck is far different than most places who just go get bagged Mac and cheese that turns to mush overtime and still gets served.

With that being said, I do think this menu looks and feels super good, I think it’s a fun and unique hybrid of the restaraunt and food truck with a unique twist on some of the stuff we’ve simply been doing forever. We kept the staples (brisket, pork, sausage, beans and cornbread) and crafted them into a twisted menu of sandwiches, loaded cups, walking tacos and loaded dogs.

Nothing is set in stone and I’m sure this is not the last change you will see.

Now…….Keep in mind we will be running this alongside SPECIALS we’ve been working on when we can such as:

- Texas Twinkies right off the smoker
- BBQ Flatbreads & Pizza’s (been testing for a while, still trying to dial it in)
- Pig Wings (amazing if you’ve never had em’)
- Our Brisket Chili (the best in my mom’s eyes)
- Smoked Mac bowls (as a special)
- Loaded Smoked Potatoes (crowd favorite when it gets cold)
- And others I’m sure……

Let me know what you think ⬇️

Hi, Dustin here.......I KNOW alot of you applied through our link we posted, I promise i have recieved everyones applica...
09/14/2026

Hi, Dustin here.......

I KNOW alot of you applied through our link we posted, I promise i have recieved everyones application. Good news, I have not reached out to ANYONE as of yet, because i have to get through the next week or so of events before I can even think about trying to bring someone on and training them lol.

However, expect me to start reaching out because we certainly will need a few in the coming months.

With that said, if you are interested in just simply being "on-call" for catering jobs and random needs, please reach out because i could use those immediately, if you are looking for something a bit more permanent, be patient and I promise to get ahold of you as soon as i catch up!

Have you had the Chopped Cheesy?A customer at Ope North came up with this one and now it’s a staple!! Come snag one at t...
09/10/2026

Have you had the Chopped Cheesy?

A customer at Ope North came up with this one and now it’s a staple!!

Come snag one at the Brewery tonight from 5-8pm

Slow smoked, and finely chopped Creekstone Farms Brisket, topped with our house made smoked cheese sauce!

Tonight was a little bit of a FIRST for us out at Ope North. 😂This was the first night we rocked the big truck without T...
09/10/2026

Tonight was a little bit of a FIRST for us out at Ope North. 😂

This was the first night we rocked the big truck without Teddy, who is usually kind of the captain of that kitchen and knows that truck inside and out.

Soooooo…..there may have been a few ticket times that ran a little longer than what you guys are used to from us.

BUT I gotta give my man Eddie some serious credit.

We opened the window and within about TEN MINUTES we were 19 tickets deep and officially in the weeds.

And here’s the crazy part…

Eddie hasn’t even EATEN most of the food off that truck before, let alone been the guy responsible for cooking and getting all of it out.

He legit got thrown directly into the fire lol

But……he adapted, we adapted. He figured it out. He kept moving. And most importantly, he didn’t panic when I was throwing up tickets nonstop.

Before we knew it, we had worked our way through the entire board and got everything out with some pretty damn respectable ticket times considering the absolute ass kicking we took right out of the gate.

That’s how you learn. That’s how you build a team. Sometimes you just gotta get thrown into the pool and figure out how to swim.

So big shoutout to Eddie tonight. He absolutely crushed it.

And THANK YOU to everyone who came through, hung out, grabbed some dinner and gave us a little patience while we worked through the rush.

Hopefully everyone enjoyed their food!

We’ll make a few adjustments, get a little better every single service, and do it all over again tomorrow.

See you tomorrow at the ole Ope. 🤘

First lap is done! Time to get the window open USAIR Motorsports Raceway WELCOME TO FINAL BOUT 9 🤘
09/05/2026

First lap is done!

Time to get the window open USAIR Motorsports Raceway

WELCOME TO FINAL BOUT 9 🤘

Beers & BBQGot the trailer out today and tomorrow, traditional bbq menu Ope North come see us, 4pm till 8pm or sold out....
09/03/2026

Beers & BBQ

Got the trailer out today and tomorrow, traditional bbq menu Ope North come see us, 4pm till 8pm or sold out.

Prepped pretty heavy today and running the BBQ DOG SPECIAL (1/4 lb all beef hot dog, topped with brisket beans, smoked Mac on a tailgater brat bun)

09/01/2026

Out with the old, in with the new

I THINK IT'S TIME TO ASK FOR SOME HELP.When I started this thing, it was basically a weekend operation. Fire up the smok...
08/30/2026

I THINK IT'S TIME TO ASK FOR SOME HELP.

When I started this thing, it was basically a weekend operation. Fire up the smoker, make some BBQ, load everything up, go sling food somewhere, and do it all over again the next weekend. I didn't have some giant master plan for what this was supposed to become. I enjoyed doing it, people seemed to enjoy what I was making, and every time an opportunity came along that made sense, I tried it.

Somewhere along the way, this little weekend BBQ thing became something much, much bigger than I ever expected it to.

The food trucks got busier. Catering continued to grow. I needed more space, more equipment and eventually a real kitchen and smokehouse. Then Green Bay happened, which is where Teddy came into the picture and helped take on an entirely new side of High Kaliber. Now there's a restaurant operating four days a week with another day of prep and cleaning, a kitchen and smokehouse crew starting around 6AM almost every day, food trucks bouncing around to events, catering mixed in throughout all of it, and now this completely new adventure at the brewery in Appleton that's already operating four days a week and will eventually become something even bigger.

Sometimes I look at all of it and genuinely wonder how the hell this happened.

For a long time I had the mentality that I could just do everything myself. If something needed to get done, I'd figure it out. If there was a problem, I'd fix it. If I needed another 20 hours in a week, I'd somehow find them.

But the truth is, it's not just me anymore, and it hasn't been for quite some time.

I've got a REALLY solid team around me already, and I want to make that VERY clear. The people who are here are incredibly good at what they do, and none of what High Kaliber has become would be possible without them. There are people showing up early in the morning, people running kitchens, people prepping, cooking, cleaning, serving customers, working events and doing a hundred things behind the scenes that most people will never see.

The problem isn't the people I have. It's that I simply don't have enough of them.

As much as I still like to think I can do everything myself, I can't. And more importantly, High Kaliber isn't going to become what I believe it can become by asking the same handful of really good people to just keep doing more and more.

This thing needs a bigger team.

And when I say I'm hiring, I'm not looking for one specific type of person or one specific schedule. I need people of all shapes and sizes, with all kinds of availability. Maybe you're looking for a legitimate full-time position and want to become a major part of what we're building. Maybe you want 15 or 20 hours a week. Maybe you're looking for a few shifts around another job. Maybe you want to be someone we can call when we have a giant catering job or food truck event and need extra hands.

Maybe you're great in a kitchen. Maybe you're great with customers. Maybe you're insanely organized. Maybe you're good at cleaning and keeping things moving. Maybe you've never worked in BBQ in your life but you're reliable, willing to learn and aren't afraid to work.

There are a LOT of different ways someone can fit into what we're doing.

I also think it's important to explain who we are, because High Kaliber definitely isn't for everybody.

We're bold. We're loud. We're witty. We're sarcastic. We're a little out there. We talk some s**t, make fun of each other, laugh at ourselves and don't take ourselves too seriously. We move quickly, make decisions quickly and aren't afraid to completely change something when we realize there's a better way to do it.

We're also still growing up as a company. We're building processes and procedures while we're operating. We're figuring out how to make things more efficient, how to communicate better and how to add structure to something that grew much faster than I ever expected it to.

But there's one thing that isn't up for debate, and that's our standard.

We hold ourselves to an incredibly high standard when it comes to the product we put in front of a customer. That has been important to me since day one and it always will be. I don't care how busy we are, how long the line is, how many tickets are hanging or how much we have going on behind the scenes, if our name is on it, it needs to be something we're proud to hand to somebody.

We're still learning how to become a bigger and better company, but we're not learning what our standard is. We know what that is, and the people who work here are expected to care about it.

So yes, sometimes things around here can be organized chaos. Sometimes plans change. Sometimes an idea we talked about Monday is something we're doing Friday. You need some thick skin, you need to be able to take a joke and give one back, and you need to understand that sometimes the answer to "whose job is that?" is simply ours, because it needs to get done.

If you need an extremely structured environment where every day is predictable, everything is laid out months in advance and nobody ever gives you a hard time, this probably isn't going to be your place.

But if you work hard, have a personality, take pride in what you put your name on, can roll with the punches and like the idea of being part of something that's still being built, you might fit in here really well.

I'm incredibly proud of what High Kaliber has become. I'm proud of the team I already have, and I'm incredibly thankful for the amount they've carried to get us here.

Now I need to add to them.

I don't need one person to come save the day. I need more good people surrounding the really good people who are already here, because I genuinely believe there's still a whole lot more we can build.

So whether you're looking for full time, part time, a few extra hours, weekend work, event work or something in between, fill this out. Tell me who you are, what you're good at, what you're looking for and where you think you might fit.

I don't necessarily know exactly who I'm looking for. I just know I need more good people.

👇 APPLY HERE 👇

https://forms.gle/48r1XiBYi4S57aXR6

Address

1850 N Silverspring Drive
Appleton, WI
54913

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