Friday, March 23, 2018

Baby Back Ribs on an Offset Pit

[FTC Disclaimer]  I have a contract with Oklahoma Joe's Smokers but that is unrelated to my blog and social media channels.  I am not paid to promote their products or publish content about them. Whenever I post them here, it's because I just felt like using Oklahoma Joe's for a particular cook.

I'm still breaking in my Oklahoma Joe's Smokers® and smoked these pork loin back ribs.  Here's a little insight about that cook.

Baby Back/Loin Back Ribs

Ever since Chile's came out with their infectious jingle, it seems that all loin back ribs got lumped in as "baby back ribs".  Technically, baby backs are loin backs that weigh less.  Here are some tidbits on these tasty ribs.

Friday, March 16, 2018

Korean Flank Steak Lettuce Wraps with Hoisin Onions

[FTC Disclaimer] This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Optimum grilling season is here!  Sure I grill all year long but it is much more enjoyable when Daylight Savings Time changes, warmer temps arrive, and the grey winter skies take a hike.  

Earlier this week, Alexis found a gorgeous Certified Angus Beef® Brand flank steak at Food City, and I couldn't wait to get it on the grill.

Cooking Korean style flank steak on a Big Green Egg mini-max.

Of course, Springtime means trying to fine tune that "beach body."  Flank steak is a wise choice for that because according to Men's Health, flank steak is low calorie, high protein, and is rich in flavor. So we decided to make these Korean(ish) Flank Steak Lettuce Wraps with Hoisin Onions - they have the big taste but won't give you a big waist.

Korean Flank Steak Lettuce Wraps with Hoisin Onions

Korean Flank Steak Lettuce Wraps with Hoisin Onions


Friday, March 9, 2018

Jerk Chicken Wings

I made some Jerk Chicken Wings this week.  The flavor of jerk chicken makes me weak in the knees.  

Spicy Jerk Chicken Wings recipe on a Big Green Egg

Like Cajun food, some mistakenly thick of jerk food as just "hot."  Instead, it is highly seasoned.  That powerful blending of earthy, spicy, sweet, acidic, and smoky tastes are a wild party on the palate.    The Jamison's refer to it as an "assertive combination" in their highly regarded book Smoke and Spice.

  • Jerk food is typically seasoned with seasonings like allspice, nutmeg, cinnamon, thyme, onion, and Scotch bonnet chiles.  
  • This seasoning can either be a dry seasoning or a wet paste/marinade.  
  • Pork and chicken are used most often. 
  • A favorite commercial jerk marinade that can be found in stores is Walkerswood Jerk Seasoning.  
  • The marinade recipe that I have used and loved for years is Jamaican Jerk Chicken from the book Sugar Reef Caribbean Cooking [Amazon Affiliate link] by Devra Dedeaux.

Marinade recipe for jerk chicken

I use the marinade recipe as written in the link above except for a few alterations.
  • I use turbinado sugar instead of white sugar.
  • I use Bragg's Liquid Aminos instead of Soy Sauce
  • I use habanero instead of Scotch bonnet chiles because they are more readily available.  But when I can get the Scotch bonnets, I use them.

Sunday, March 4, 2018

2018 Chain of Lakes Eggfest

The inaugural Chain of Lakes Eggfest, presented by Mannix Pools and Grills, was held last weekend in Winter Haven, FL.  Teams of spectacular grilling teams gathered lakeside under the moss-laden oaks to fire up a plethora of Big Green Egg kamado grills.  

Photo Credit:  Laurie Walls

They came from all over the country to

  • have a bit of a grilling throwdown,
  • serve creative and tasty grilled bites to hundreds of "tasters,"
  • have a blast with friends, and
  • most importantly, to raise money for Girls Inc. and the Citrus Center Boys and Girls Club.

I wasn't able to attend this year because I had to have a little work done "under the hood" 3 days earlier and wasn't released by my doctor.  But Team Nibble Me This was there and kicked ass without me. 

From L to R:  Carson, Rhonda, Sean, Carrie, Marcia, Laurie, and Scott.

I may not have been there in person but I definitely was in sprirt....and Facebook.  I stalked my friends' Facebook accounts to see what was going on.  [Note:  I have tried to give credit based on the Facebook page where I found it; however, some pictures appeared on multiple pages.]

We like to get an AirBnB rental so the team can all be under the same roof.  Our team members roll in on Thursday/Friday and get right to prepping the food.  You have to be fully prepped or you will be "in the weeds" on the day of the event.  

Friday Night - Meet and Greet

Friday night is the "meet and greet," a social event that lets cook teams, sponsors, vendors, attendees, and the organizer hang out together.  The day of the Eggfest is too crazy for socializing much, if at all.

The trophies were on display at the Meet and Greet.  These bad boys are actual grilling grates custom made by East Georgia Metals.  If you have a design in mind for your grill, they can make it. Photo Credit:  Teena Schweier

Friday, March 2, 2018

Flank Steak and Broccoli Stir Fry

[FTC Disclaimer]  We are proud to be sponsored by Certified Angus Beef® Brand; however, this is not a sponsored post. I am personal friends with Chad Romzek, the owner of Kick Ash Baskets.  I have no affiliation with the Ceramic Grill Store, the source of the wok and spider rig.  I am a student at Rouxbe Online Culinary School, but I am not an affiliate partner and receive no benefits from them. I have no affiliation with Thermoworks.

I've been trying to eat a bit more heart healthy and stir-frying is an excellent technique for doing that without sacrificing flavor.  Earlier this week we made this Flank Steak and Broccoli Stir Fry on one of our kamado grills.

Recipe for flank steak and broccoli stir fry on a kamado grill

Advantages of Stir-Frying

Stir-frying offers several benefits, even more so for stir-frying on a kamado style grill. 
  • Stir-frying is low-fat because it utilizes leaner cuts of meat, such as flank steak, shrimp, flat iron steak, chicken breast, and skirt steak.
  • Stir-frying is a balanced diet meal because it encourages the use of more vegetables, especially fresh seasonal ingredients.
  • Stir-frying's high heat cooking retains more color and nutrients of the vegetables.
  • Stir-frying is economical because it extends smaller portions of meat with more veggies.
  • Stir-frying helps clean out some of those leftover ingredients in your fridge.
Stir-frying over the intense heat of a kamado style grill (Big Green Egg, Kamado Joe, etc.) offers an advantage over stir-frying inside.  According to Rouxbe Online Culinary School, heat is one of the most essential elements of stir-frying.  Most home stovetop ranges are only rated at 15,000 but while a commercial wok burning can draw as much as 200,000 but.  A rocket hot kamado grill can out produce your stovetop any day of the week. 

That said, you can cook this inside.  Just use the hottest burner that your range top has.

How to stir fry on a kamado grill such as Big Green Egg, Kamado Joe, or Primo.

Flank Steak Broccoli Stir Fry 


Sunday, February 25, 2018

Smoked BBQ Wings

[FTC Disclaimer]  I will be doing content work elsewhere for Oklahoma Joe's Smokers this year, so they have sent me their smokers to use.  But any content appearing on NibbleMeThis isn't their sponsored content, just my personal use. I have no affiliation with Academy Sports.  We are personal friends with both Big Moe Cason and Trace Scarborough who's rubs appear in this post.

Usually, I like to grill or fire roast my chicken wings in one of my kamado grills.  But every now and then I like to smoke wings on a pit.  I did two versions a couple of weeks ago.

How to smoke wings on an offset BBQ smoker

I have been excited about working with Oklahoma Joe's because offset pits are the first type of smoker that I used to learn the craft of BBQ.  To this day, I still love working a black iron offset smoker, it makes me nostalgic.  

I have enjoyed using the Oklahoma Joe's Longhorn Reverse Flow Smoker.
On this day, I chose to use the Oklahoma Joe's Longhorn Reverse Flow.  I'll do a review post sometime soon, but I am enamored with this pit.  

Monday, February 12, 2018

Bacon Lettuce Avocado Turkey and Pepper Jack Burger

[FTC Disclaimer]  Certifed Angus Beef® Brand is a sponsor; however, this isn't one of their sponsored posts.

I had a craving for a good burger this weekend.  Despite the soaking rain, I fired up one of my kamado grills and made a favorite of ours - the BLAT Burger.  

Yeah, that's a horrible name, but that's what we call it at our house.  
  • It started out being a BLT burger long time ago.  
  • Then it morphed into a club sandwich burger by adding grilled turkey.  
  • Finally, I swapped the tomato out for avocado and added the pepper jack cheese.

I'm not doing a recipe for this post because I think you get the basic idea from the pictures.

I grilled these on the flat side of my GrillGrates, instead of straight grilling them. I just wanted a hot, flat surface. I could have also used my Little Griddle, a cast iron griddle insert for my Craycort grates, a cast iron skillet, or my flat top grill.

Griddle cooking turkey on GrillGrates on a large Big Green Egg kamado grill.
Griddling the turkey does 2 things.  It warms it up, and it creates the Maillard reaction that makes the flavor.

Schweid & Sons are my preferred burger patties if I am not making them myself.
For the burgers, I used Schweid and Sons C.A.B. All American burgers that we bought at Food City.  They also sell The One Percenter, which is the same thing except made with USDA Prime Certified Angus Beef.  These are my preferred burger patties when I'm not making them myself.

Grilling burger patties on GrillGrates in a kamado grill, such as Kamado Joe, Big Green Egg, Primo
I grill my burgers in the 450-500f range and do 4 minutes per side.  I don't worry about using oil on the GrillGrates.  The seasoning is enough, and the burgers will only stick if they aren't ready to flip yet.

Burgers on GrillGrates
Grill marks look good on a burger, but the crust from a hot flat surface is unbeatable, IMO.  When I flipped the burger, I seasoned this side with finely ground salt and pepper.