Wednesday, June 21, 2017

Bacon Jam and Tomato Burgers

[FTC Standard Disclaimer] We are proud to be sponsored by Certified Angus Beef.  We have no affiliation with Food City or Schweid and Sons.

This is a crazy good burger. It's one of my favorites that we've ever made.  It has a Certified Angus Beef prime burger with quite possibly the best burger condiment ever - bacon jam.

Bacon Jam and Tomato Burger featuring Certified Angus Beef Schweid and Sons

This burger started on the meat aisle at our Food City when Alexis pointed out these gourmet 1/3rd pound burgers that they had just gotten in.  

Saturday, June 17, 2017

SABER Elite SSE 1500

[FTC Standard Disclaimer] SABER Grills is a sponsor of Nibble Me This; however, any opinions stated herein are my own.

I am excited to be working with SABER Grills this year and was thrilled when they upgraded my SABER Cast 500 with this SABER Elite SSE 1500.  

Before I get into any drawn out review of the SABER grill, the short version is that I love them because they replicate the power and style of the grills that I have gotten to use in commercial kitchens.

Working with grill & smoker manufacturers like I do, I have put together a lot of grills in the past decade and many of them are a real pain to assemble.  The quality of the SABER Elite 1500 was evident as soon as I started putting it together.


The SABER Elite 1500 was a piece of cake to assemble.  That's no accident, they engineer it that way.
  • The main part of the grill - the cooking container - is 100% pre-assembled.  You just have to build the base cart, put the cooking container on top, and attach the side pieces.  Easy peasy.
  • The entire assembly only uses two types of connectors - one size/type of bolt and one size/type screw.  Most grills come with blister packs of over a dozen types of connectors that can be confusing when reading the instructions.  With the SABER, it's almost impossible to use the wrong connector.
  • This seems like a small detail but I noticed it - even the bolts and screws are quality. Some grills have cheap bolts/screws made of softer metal and it is easy to strip out a screw head. They sometimes aren't machined just right, so they don't screw in easily.  That was never an issue with the SABER, the bolts and screws seem to be made with harder metals and are precision made.
  • There are touches that aren't necessary but make assembly SO much easier.  For example the side shelves and doors hang in place on their own, so you don't have to try to hold them in place while you try to fasten a screw or bolt.

Monday, June 12, 2017

Quick Camping Trip to Norris Lake

[FTC Standard Disclaimer] Certified Angus Beef is one of our sponsors and GrillGrates is an equipment sponsor.  

We did a quick 1 night camping trip at Norris Lake a few weekends ago to test out our truck tent and to see how Ramsay would deal with camping.

Nissan Titan XD Diesel with fitted tent accessory
The tent is fitted to the truck, so it pops up in the bed. The plus side is you are sleeping a few feet off the ground, making it less likely for ants, snakes, and creepy crawlies from bothering you. The down side is that you have to break camp if you need to drive anywhere.

We stayed on the East side campground and it was nice because it wasn't crowded at all due to vacancies.

Our site's previous occupants left us a stake on the grill.  Not sure if this was a meant as a pun   (steak/stake on the grill) or if they made this for self defense against nearby Sasquatches.

Turns out, Ramsay likes camping.
I brought Certified Angus Beef ribeyes #bestbeef #gorare and a set of #grillgrates with us
For dinner, Alexis bought and packed a few Certified Angus Beef ribeye steaks and some fresh corn. I brought a small grill because you never know what type of grill equipment you'll get at a campsite. 

Wednesday, June 7, 2017

June BBQ Giveaway: Praise The Lard - Recipes and Revelations by Mike Mills and Amy Mills

[FTC Standard Disclosure] We received no compensation for this post and paid list price for our copy of the book.  Amy Mills has graciously provided the giveaway package.

June's BBQ give away is a phenomenal one!

I am giving away a great BBQ/Grilling package from the father/daughter duo - Mike "The Legend" Mills and Amy Mills.  They own/operate 17th Street Barbecue, Oncue restaurant consulting, and 3 BBQ World Championships.  

The prize package includes

  • A signed copy of Praise The Lard - Recipes and Revelations From A Legendary Life in Barbecue,
  • A jar of the famous 17th Street Barbecue's Magic Dust,
  • A jar of 17th Street Barbecue Sauce (Mikes Original),
  • A 17th Street Barbecue koozie, and 
  • A 17th Street Barbecue sticker.
Praise The Lard is their follow up to the hugely successful and iconic Peace, Love, and Barbecue.  I bought my copy as soon as it became available for pre-order but I was just able to flip through it last night.  Initial impressions?  Wow!  I intended to just scan it but ended up enthralled and spent 3+ hours reading sections, marking recipes, and being impressed.

I'll do a full review this month but from all appearances, Amy and Mike have nailed this book. Coming from 3 time Memphis in May Champions, you might expect this to be all high-level, uber -pitmaster stuff. It does have advanced techniques but they did an amazing job at writing this as a "how to" book so the newbie griller will not be lost.  In fact, I think that if you are a beginning or average griller and cook through this whole book, you will end up gaining the full knowledge and experience needed to be grill master.

Praise The Lard will be a greatly appreciated Father's Day gift for Dad.  Or if you order it now, it will help you throw a 4th of July BBQ celebration that will be talked about by your guests for years to come. 

Giveaway Rules

  1. Giveaway entry period begins Wednesday, June 7 and ends Friday, June 16th at 11:59pm. Drawing will be held on Saturday around noon (All times are Eastern Time zone).
  2. To ENTER:  Leave a comment below.  If using an anonymous comment option, leave me a way to get back to you (email, Egghead or BBQ Brethren user forum name, etc).  For a bonus second entry, you can tweet or post a Facebook entry about this and post a link to that entry in a comment below.
  3. Comments will be numbered by order received and will generate a random number for the winner.
  4. Limited to residents of the continental US unless you want to pay the additional shipping charges.
  5. I am the final judge regarding any discrepancies, interpretations, grievances, etc about this drawing.
  6. 17th Street Barbecue, Mike Mills and Amy Mills are just sponsoring this prize package. They are not responsible for the drawing or the giveaway. 
  7. Winner must respond and claim the prize within one week of the winning announcement. If a winner does not claim the prize during the specified time, a reserve winner will be drawn from the original entries.
NOTE:  Comment moderation is turned on to fight the bots, so your comment won't appear right away.

The winner of the giveaway is GrillinBeers who wrote:

I will shoot you an instant message on the BGE forum to get your mailing address and contact info.

Monday, June 5, 2017

Whole Beef Strip Loin Grilling Class

I'm going to be teaching a grilling class at Mannix Pools and Grills in Winter Haven, FL on July the 8th, from 4pm to 7pm.  You can purchase tickets here ($45 per person) or call (863) 326-9656.  (Note: class is 4pm to 7pm, NOT 4am)

Grilling BBQ class in Florida

Strip Class!
The whole beef strip loin is chuck full of great beefy options – from NY strip steaks to succulent beef roasts.  Chris Grove, author of The Kamado Smoker and Grill Cookbook and publisher of Nibble Me This, will cover what to look for when buying a strip loin, how to break down a strip loin into useful cuts, and several ways to utilize the strip loin, including the following:

Pepper Crusted Strip Loin Roast
Move over prime rib! A strip loin roast can be the epic center of a family gathering or holiday meal.

How to Make Beef Tallow
Don’t throw away those scraps when trimming a whole beef strip loin, ribeye, or brisket! Save them and make beef tallow – an excellent clean cooking oil with a relatively high smoke point. 

The Manhattan Filet
A great way to serve smaller portions but still get that thick, juicy steak.

Steak and Cheese Sandwiches on the Griddle Q
One portion of the strip loin isn’t as great for steaks but it is ideal for shaving thin and cooking on a griddle for steak and cheese sandwiches.

Reverse Pan Seared NY Strip Loin with Roasted Garlic and Bourbon Sauce
This modified technique gives you the best of reverse sear grilling and pan searing steaks – super tender, perfectly medium rare steak with a gorgeous crust and lip smacking pan sauce.

BBQ Grilling class at Mannix Pools in Winter Haven Florida
Reverse Pan Seared NY Strip Steak with Roasted Garlic and Bourbon Sauce
So if you're in the area - come on out to have some fun and enjoy some great food with us on July 8th in Winter Haven, FL at Mannix Pools and Grills.  Don't forget to get your tickets!!

Saturday, June 3, 2017

Summer Favorite: Tequila Chicken Salad with Lime Shallot Vinaigrette

[FTC Standard Disclaimer]  I received no compensation for this post. Char-Broil is a sponsor and I received my Signature Series grill as part of an overall compensation package but this is not a sponsored post.  I have no affiliation with Smoking Goat Farms, Coning Farms, Horntos tequila, or Thunderbird Wings.

We are trying to eat a bit healthier at our house.  I'm trying to eat more "heart healthy".  Alexis is focusing on weight loss/maintenance.  Trevor is in training for football and wanting low fat/high protein foods.  As a result, we are eating a bunch of lean beef, lean pork, and a lot of grilled chicken.

One of my favorite Summer grilled chicken dishes is grilled tequila chicken.  The peppery bite of the tequila and the tang of the citric acid wake up the chicken flavors.  Tequila chicken is excellent as an entree, served in tortillas, or on salads like we did for this one yesterday.  

Tequila Chicken Salad with Lime Shallot Vinaigrette

Thursday, June 1, 2017

2017 Memphis In May World Championship BBQ Cooking Contest

The Memphis In May International Festival is a month long celebration of music, food, and culture. It's a big deal featuring:
But of course, the part that I am always most excited about is the Memphis In May World Championship BBQ Cooking Contest.
  • Memphis In May is one of the four "majors" when it comes to the world of BBQ contests.
  • Each year there are about 250 teams and 100,000 visitors that come to Tom Lee Park on the banks of the Mississippi River for the smoke showdown.
  • It's not the biggest it terms of number of teams but it certainly has the most grandeur and the most excess.  Compared to other contests, Memphis in May is just bigger, crazier, and bolder.
  • It's a World. Freaking. Championship.  
I am fortunate enough to be a cook on the Grilla Grills Pro Team.  Here is an inside look back of our crazy week at the 2017 Memphis In May World Championship BBQ Cooking Contest.  

Monday and Tuesday - Load In and Set Up

The first days are what most people never see.  It is chaotic and hectic but it is a vital part of getting the job done. 

Nissan Titan XD with Cummins Diesel engine gets the job done.
It's an almost 6 hour drive plus we had a smaller site, so we didn't take our trailer. We fit our Grilla Grill, hot boxes, coolers, and gear into our truck and headed due West.

Due West on I-40 until we hit the Mississippi then we're basically there.  Battery Park and the Hernando de Soto bridge viewed from Tom Lee Park where MIM is held.

2017 Memphis In May World Championship BBQ Cooking Contest
Getting through the park on these days can take a long time.  Traffic is one way but the narrow path is blocked routinely as trucks have to back in smokers, scaffolding, tents, and equipment.  Vehicles just have to sit and wait for that to clear.

Pick ups as far as the eye can see in either direction.  It's like the first day at a freshman college dorm, everyone is trying to get loaded in at the same time.

Some over achievers are fully set up by Tuesday, like Pork Illustrated.  You're making the rest of us look bad, guys.  Mix in a break or two! ;)