Sunday, May 14, 2017

Smash Steak Burgers with Bacon, Grilled Onions, and Provolone

[FTC Standard Disclaimer] Certified Angus Beef is a sponsor of blog/BBQ team and this is a compensated post.

May is National Burger Month and this is one of our new favorites.

Smash style burgers have been a food trend the past several years.  Essentially, you take a ball of ground beef and smash it flat on a hot flattop, griddle plate, or pan to cook it.  The advantage of smash burgers is they are fast cooking and get a crispy crust.  Smashburger built a chain of over 370 stores around this technique and using fresh Certified Angus Beef.

We do a similar method at home that we call "smash steak burgers" because, instead of ground beef, we use cubed sirloin steaks, like you would use for chicken fried steak or country fried steak.  Plus, we don't smash the burgers but they have a similar texture to the smash burgers that we have had in restaurants.  Of course, we also use fresh Certified Angus Beef!

Smash Style Steak Burger with Bacon, Grilled Onion, and Provolone featuring Certified Angus Beef for #NationalBurgerMonth #BestBeef #GoRare

Smash Steak Burger with Bacon, Grilled Onions, and Provolone Cheese

Makes 2 "doubles"


Thursday, May 11, 2017

Deep South Smokers GC36

[FTC Standard Disclaimer]  We received no compensation for this post.  We are proud to have Flame Boss as an equipment sponsor. Smithfield and Certified Angus Beef are both sponsors as well.

If you follow our social media (Twitter, Instagram, Facebook), then you know that we got a new smoker for competitions and cooking for big events back in March. It is a Deep South Smokers GC36.

Deep South Smokers are hand made in Cumming, Georgia by Randall Bowman (KCBS Board Member) and a small staff.  It is a gravity fed, insulated box smoker which basically means long burn times, steady temperatures, and clean smoke.  I first got interested in this type of cooker because Larry of Big Dude's Eclectic Ramblings has been using one (Stumps or Superior, can't remember which) for years and loves his.

I was apprehensive about pulling the trigger on such a major purchase and spent 6 months researching and talking with other owners before making the final decision.  It came down to choosing between Humphreys (also a good box smoker) and Deep South Smokers.  Now that it's done, I couldn't be happier with my purchase.


Randall and his team build a quality smoker with fine craftsmanship and pack it full of extra touches and features.

Deep South Smokers GC36 Review
The first obvious feature is space.  The Deep South Smoker has a smaller footprint than the Warthog but it holds more, cooks infinitely more evenly, and you only have to refill it every 10-12 hours or so, not every 45 minutes.

Tuesday, May 9, 2017

Jordan's Drunk Pickles

[FTC Standard Disclaimer]  We received no compensation for this post. We occasionally receive samples of new products from Albukirky's but we also buy plenty of their wonderful seasonings and sauces.

This is easily one of the most popular dishes that we serve at Eggfests.
  • People ask us ahead of time if we are making "the pickles".  
  • People come back to our booth for seconds and thirds.  
  • We had to make one of those signs with clock hands that shows when the next Jordan's Drunk Pickles are going to be served.
  • People actually stand and wait for the next batch to come out.

Eggfest Jordan's Drunk Pickles recipe
Jordan's Drunk Pickles served at an Eggfest. That's Jordan in the picture in the background.

Rhonda got the idea for this recipe at Frozen Fest - a unique Eggfest held at a lodge on a lake in February. This is her spin on that recipe.  The reason it has taken so long to get this written up is because we are normally making it in batches of at least 500 servings and just used ratios (3 ham:3 Swiss cheese:1 salami mixed and 1 to 1.5 parts of that mix to 2 parts green chile smoked pork).  Here it is scaled down for what you might make at a tailgate or at home.

Jordan's Drunk Pickles

makes 18 appetizer servings


  • 9 jumbo Kosher dill pickles 
  • strained pickle juice in a spray bottle
  • 1.5 ounce thick sliced Boar's Head Tavern Ham, chopped
  • 1.5 ounce sliced Boar's Head Mild Swiss cheese, chopped
  • 1 ounce Boar's Head Genoa Salami, chopped
  • 1/2 cup Albukirky's Green Chile Smoked Pork, chopped
  • mustard
Equipment needed
  • muffin pan
  • coring tool

Sunday, May 7, 2017

Cilantro Lime Wings with Habanero Butter

[FTC Standard Disclaimer] I received no compensation for this post and paid full price for any brand names mentioned.

This is one of the dishes that we served at the 2017 Sunshine State Eggfest and at  the campground for our Egging friends at the 2016 Eggtoberfest.  You can substitute our NMT All Purpose Chicken Rub but I like the Chicken Scratch just a bit better in this recipe.

Cilantro Lime Wings with Habanero Butter Sunshine State Eggfest

Cilantro Lime Wings with Habanero Butter


Thursday, May 4, 2017

2017 Sunshine State Eggfest presented by Wassi's Meat Market

[FTC Standard Disclosure] We received no compensation for this post; however, Smithfield and Certified Angus Beef are both sponsors of Nibble Me This.

We attended and cooked at the 2017 Sunshine State Eggfest this weekend and it was another rockin' food festival.  

This Eggfest was presented by Wassi's Meat Market and it benefits Candlelighters of Brevard. Wassi's is a top notch butcher shop and Big Green Egg dealer located in Melbourne, FL and I have to admit, I get jealous when I see those central Florida Eggers getting to shop there every weekend!  

The event was held at the Radisson Resort at the Port again this year. The weather was absolutely gorgeous as 30 or 40 (my guesstimate, I didn't count) culinary teams cooked up some amazing food on Big Green Eggs and served samples to the thousands in attendance.  We handed out about 1,500 samples this year.  Here's a look back.  

2017 Sunshine State Eggfest by Wassi's Meat Market - a Big Green Egg food festival

2017 Sunshine State Eggfest by Wassi's Meat Market - a Big Green Egg food festival
Loaded up and ready to roll.  Things I take to every Eggfest are my knife bag, my gear box, EZ-ups (with tie downs in case of winds), folding prep tables, disposable cutting boards, a bin full of seasonings, and plenty of coolers and 2 Cambro's. 
It's 716 miles from our house to the event.  I like to take the scenic route through the Great Smoky Mountains.  It's 19 miles longer than the I-75/I-10 route through Atlanta but way faster and more enjoyable.

We stop in Jacksonville first, to see family and for a day of prepping at my sister's house (aka "Nibble Me Sis").

First part of prep day is getting supplies. We hit Costco, Restaurant Depot, Gordon Food Services, Publix, and I'm sure I'm forgetting a stop or two.

Monday, May 1, 2017

Memorial Day Grilling Ideas - Ribeye Steak with Garlic Chile Compound Butter

This post is sponsored by Everywhere Agency on behalf of Char-Broil; however, all thoughts and opinions expressed are my own.

May is one of my favorite months for grilling. First, it is the National BBQ Month.  Second, it kicks off the "grilling season" for those folks that don't grill all year long.  Third, it has the second busiest grilling holiday of the year - Memorial Day.  Yep, May is the month when everyone embraces the outdoor lifestyle, cooking and entertaining in backyards across the country and I love that.

Char-Broil® just made outdoor entertaining a little easier for me by upgrading my Commercial TRU Infrared™ 3 burner grill with a 4 burner Commercial TRU Infrared™.  That's extra grilling real estate!

I have said before, the Char-Broil® Commercial grill one of the top 2 gas grills that I have ever used. My newer, bigger Commercial grill has everything I loved about the 3 burner version plus a few extras.

Char-Broil TRU Infrared Commercial Grill make juicier food because it cooks with infrared instead of hot air.
Parts removed to show the TRU Infrared™ system. Left is the burner with the heat shield moved aside. Middle is the infrared emitter.  Right is the full system of burner/emitter/grates.

Tuesday, April 25, 2017

Steakhouse Mushroom Pork Loin Filet with Spinach Rice Pilaf

[FTC Standard Disclaimer]  This post is sponsored by Smithfield but any opinions given are my own. The giveaway listed at the bottom is all theirs....I can't afford to send you on a trip to Napa Valley!

It's funny - as a bbq/grilling blogger, a lot of people think that every night we eat something that I cooked for hours.  The reality is much different!  

Our youngest son plays high school football, which means most days he leaves the house by 6am for his private trainer and after school workouts with the team can have him home anywhere from 5-7pm. Our evening meal schedule is best described as "controlled chaos" and there are plenty of nights when we just need something quick and easy.

This meal last week is a perfect example. Our son got home surprisingly early at 4 PM but threw a curve ball because he had to be back at school by 5 PM for a school function.  I needed real flavor and I needed it real fast. Luckily, I had a Smithfield Steakhouse Mushroom Pork Loin Filet.

They come premarinated so they are ready to grill as soon as you open the package. It is seasoned with portobello mushrooms, onion and spices, which sounds like the start of a great rice that's what I did

Steakhouse Mushroom Pork Loin Filet with Spinach Rice Pilaf

4 servings


  • Smithfield Steakhouse Mushroom Pork Loin Filet, cut into 4 portions & tied
  • 4 slices Smithfield Hometown Original Bacon, chopped
  • 1/4 cup finely diced shiitake mushroom
  • 1 carrot, peeled and finely diced
  • 1 shallot, peeled and finely diced
  • 2 cloves garlic, peeled and chopped
  • 1 cup long grain rice
  • 1 teaspoon kosher salt
  • 2 cups chicken stock
  • 2 cups loosely packed spinach, rinsed and stems removed


  1. Preheat a grill to medium high heat and preheat a skillet with a thick bottom over a) medium-low heat if using a gas grill side burner or b) medium heat if using a stove top burner.
  2. Crisp the bacon.  Add the bacon to the skillet and cook until browned and crisp, stirring occasionally. Remove with a slotted spoon to a paper towel lined plate and reserve 2 tablespoons of the bacon grease.
  3. Saute the veggies.  Add the mushrooms to the skillet and cook for 3 minutes, stirring occasionally. Add the carrots, cook for another 2 minutes.  Add the garlic and shallot.  Season with a pinch or two of salt and cook another 2 minutes.
  4. Cook the rice.  Stir in the rice into the veggies and toss to coat with any remaining oil.  Cook for about 1 minute until the rice starts to turn golden and you can smell a slightly nutty aroma.  Add the stock, remaining salt, cover with a tight fitting lid and cook for 18-20 minutes.
  5. Grill the Steakhouse Mushroom Pork Loin Filet.  Grill the pork filets 7 minutes per side on the two cut/flat sides.  Halfway through each side (3 1/2 minutes), rotate each filet a quarter turn if you want cross hatch grill marks [optional but preferred].  Grill the edges of the filets for a total of 7 minutes, turning frequently to brown all of the edges.  So that is a total of 21 minutes of grilling (7 first side, 7 second side, 7 edges).  Check the internal temperature with an instant read thermometer. Your target is 145°f with a 3 minute rest.
  6. Finish the rice.  As soon as the rice is done, immediately fold in the spinach and cooked bacon. As always, taste for seasoning and adjust if desired.  Cover tightly and let sit for at least 5 minutes before serving.
  7. Serve.  You can serve the pork a few ways. The easiest is as a whole filet, just like filet mignon. You can slice it in half and serve as two medallions with the cut side down. You can also slice it into 3 or 4 slices and serve fanned out.  All of these ways work and taste great, it's just up to your preferences.


  • Shallot - I've used a 1/4 cup of finely diced sweet yellow onion (Vidalia, Walla Walla, etc) and it works just as well.  I prefer the shallot though.
  • Shiitake mushroom - You can use about any mushroom but shiitake is a flavor affiliate with spinach.  My next choice would be portobello or baby bella mushrooms since they supplement the portobello flavor in the pork.

Normally I'd fire up a kamado type grill but I had about 30 minutes to get dinner on the table so I fired up one of our gas grills.

#RealFlavorRealFast Smithfield's pork loin filet are a key to quick and easy dinners.
The key to cooking fast is having everything in its place.