High Kaliber Craft Kitchen

09/25/2026

We had a scary medical emergency at the restaurant today, and I want to take a moment to thank everyone who stepped up.

I’m incredibly thankful for the team and other customers for responding so quickly. To all the folks who came together to help this gentleman and the team until medical staff arrived, thank you. Seeing everyone look out for someone in need meant a lot to us.

We’re grateful to the medical team who responded, and our thoughts are with the gentleman and his family. We wish you a speedy recovery and we have a gift card waiting for you when you come back ❤️

— Dustin and the High Kaliber team

09/14/2026

GREEN BAY… I’ve been neglecting you all. 😂

It’s Dustin, I feel bad, Sooooooo, here we are.

I just wanted to jump on here and give you guys a little update on where we’re at, what we’ve been doing, and what we’re thinking moving forward. First thing is first the AC man was out today and HOPEFULLY the restaraunt is no longer a damn steam room!! lol but...........

As most of you know, Nick has officially become full-time over there and has basically taken over running the kitchen and service operation along with Bootz and Ryan. Ryan has become his right-hand man, plating food, calling numbers, helping keep service moving, and jumping in wherever he’s needed.

Meanwhile, I’ve been down here in Appleton locking in our kitchen operations, and trying to build better processes for our kitchen staff.

And I’ll tell you what…

Sometimes you’re so buried in the day to day bu****it that you don’t realize how much this thing has actually grown. In the last 28 days, more than 2,000 POUNDS OF BRISKET, has come through our smokehouse.

Just brisket.

That doesn’t include pork, wings, burgers, sausage, cheese sauce, sides, or anything else we’re producing every week.

That number actually made me stop for a second. 😂

So… what are we working on?

WINTER

We’ve been putting together a plan for the colder months, playing around with some specials and coming up with some fun s**t we can do at the Green Bay location. We’ve even been kicking around BBQ PIZZA's if we can figure out how to do it our way, and make it something we’re actually proud to serve.

There are a bunch of ideas floating around right now, and this is where I want YOUR input.

What do YOU guys want to see more of in Green Bay?

And yes…

I already know what half of you are going to say.

SLICED BRISKET 😂

Listen, I hear you. But realistically, at our current Green Bay location, sliced brisket probably isn’t going to happen. It is far too messy and would just simply slow down sandwiches etc.

Now… if a new location was in the future plans........... 🤷‍♂️

But.......that’s all you’re getting out of me on that one.

There are some other changes coming too. Teddy committed to me for a year to help me dial in GB. I think we did a pretty solid job and i cannot thank him enough for the insanely hard work and dedication he has put into that place. Now he is going to head back out to California in December and start getting things moving out there, while we continue building and figuring out what the next chapter looks like here in Wisconsin. It’s been a wild ride watching this thing grow, and sometimes I probably don’t do a good enough job keeping you guys in Green Bay in the loop, But we’re still here, We’re still cooking, We’re still trying to get better every damn week. And we’ve got a lot more planned.

Love y’all.

Anyway… here’s a picture of some wings we’re smoking for Wednesday, just because lol

08/27/2026

GREEN BAY…WE WANT TO HEAR FROM YOU!

Teddy and I have been spending a ton of time down in Appleton getting everything up and running with the kitchen and at the new brewery, which means Nick has been holding down the fort in Green Bay quite a bit lately.

I need some feedback. How’s he doing? How’s the food been? How’s the overall experience?

We haven’t changed anything on our end when it comes to the food, recipes, portions or quality, but with us not physically being there as much right now, we want to make damn sure everything is still coming out the way you’ve come to expect from us.

One thing we do want to mention: if you stop in and Nick is rocking the kitchen by himself, ticket times may be a little longer than usual. We’ve made it VERY clear to our team that we would rather you wait a few extra minutes and get something we’re proud to serve than rush it out just to make a ticket time look good.

Quality over speed. Every single time.

So if you’ve been into Green Bay lately, let us know how we’re doing. Good, bad, whatever. We actually want to hear it.

08/20/2026

🚨 $1 SMOKED WINGS THIS FRIDAY & SATURDAY! 🚨

You heard me.......... ONE DOLLAR WINGS.

We’re smoking OVER 200 LBS OF WINGS, and we’re ready to absolutely send it this weekend.

🔥 Minimum 6 wings
🔥 Sold in increments of 6
🔥 Any sauce or dry rub
🔥 One flavor per order
🔥 While supplies last

If you haven’t tried our smoked wings yet, THIS IS THE TIME.

Come hungry. We’ve got 200+ lbs to get through.

08/04/2026

Teddy and I went over to FOX 11 Living this morning to whip up some sliders and cowboy candy with Jyll!!

08/01/2026

🐷 SATURDAYS ARE FOR THE RIBS. 🐷

Well… last week you all showed up and cleaned us out in about an hour and a half

So this week we listened.

We TRIPLED up for today.

Grab a Full Rack or a Half Rack, but don’t get too comfortable… even with three times the ribs, once they’re gone, they’re gone 🫡

07/30/2026

🚨 Green Bay, we’ve got an announcement… 🚨

A couple weeks ago we officially brought Nick (aka Snicklefritz) on full-time, and he’s taking over the day-to-day operations of High Kaliber Craft Kitchen in Green Bay!

Nick comes to us with 16+ years of kitchen experience, and over the last six months he’s completely bought into our way of doing things. He’s worked his ass off learning our standards, challenged us with ideas that have made us better, and has become a huge part of what we’ve built.

Now… there is one small disclaimer.

If you’re in the dining room and hear someone randomly yell something that makes absolutely no sense… don’t panic. It’s probably just Nick. 🤣 He’s still working on those social cues, and we apologize in advance for anything that comes flying out of his mouth.

In all seriousness though, we’re incredibly proud of him and have full confidence that he’s going to absolutely crush it.

Before anyone asks… no, Teddy and I aren’t disappearing. You’ll still see us around plenty. Right now our focus is getting Appleton (food trucks, catering and the pit room) running with the same standards and systems that have made Green Bay what it is. The goal is simple: two locations, one standard.

As always, we need your help.

If you’ve been in once or you’ve been in a hundred times, we want your honest feedback. If something is awesome, tell us. If something isn’t right, tell us that too. We can’t fix what we don’t know about, and we take every comment seriously.

Congratulations, Snicklefritz. Don’t screw it up. You’re the captain now 🖤

07/25/2026

07/24/2026

Well... you asked for it.

Now you better show up.

Tomorrow is RIB DAY.

We've got a limited run of Texas-style smoked St. Louis ribs coming hot off the smoker and headed straight to Green Bay in the morning.

Full Racks or Half Racks only............

That's it.

No single bones.
No slicing them up.
No negotiating.

Just big, meaty racks of smoked goodness and a whole lot of pure carnivorism happening in the ol' Craft Kitchen.

07/23/2026

🫡 WE’RE HIRING 🫡

Alright… we need one more person to help us in the kitchen.

We’re looking for someone in Green Bay to back up Nick. Your main job is going to be running expo, but when things get rollin’ you’ll also might have to jump in on the grill, help with prep, and basically be Nick’s right hand when he needs it.

We’re not looking for someone that just wants a paycheck. We need someone who gives a s**t about the food they’re putting out. If you like working hard, learning new things, and being part of a crew that busts its ass while still having a good time, you’ll fit in just fine.

A few things we’re looking for:
• Keep your station clean and organized.
• Be willing to learn.
• Kitchen experience is definitely a plus.
• Have thick skin and don’t fall apart when it gets busy

It’s about 35 hours a week, and pay depends on what you bring to the table.

If this sounds like something you’d be good at, shoot us a message or stop in and let’s talk.

We’re looking to fill this spot ASAP!