Sunday, April 23, 2017

Product Review: Pizza Porta

[FTC Standard Disclaimer]:  We received no compensation for this post and have no affiliation with the manufacturer.

At the 2015 Pensacola Eggfest (a "must do" Eggfest), Big Green Craig and I spotted a crazy contraption on a Big Green Egg that captured our attention immediately.  It looked like a mailbox and it was spitting pizzas out every few minutes.  We talked to the creators and found that it was a prototype of their invention - the Pizza Porta.  

Pizza Porta at the 2015 Pensacola Eggfest
Seeing the protoype in action at the 2015 Pensacola Eggfest had me intrigued.

I believe Craig's exact quote to them was, "Shut up and take my money now!"

They weren't in production yet but at the 2015 Pensacola Eggfest but at the 2016 event, I finally bought one from Escambia Electric Motor for my neighbor and BBQ teammate, John. It was a "thank you" for all the work he puts in on our BBQ team throughout the year. He makes pizzas every Saturday so I knew he'd like it (plus we borrow each other's grill accessories so it's a win-win).  

Pizza Porta fitted on a Large Big Green Egg. They also fit on a Kamado Joe.

After 6 months of heavy use, here is John's review of the Pizza Porta.

Pizza Pizza!!  Who Loves Pizza?  A Review of the Pizza-Porta

Friday, April 21, 2017

BBQ Event Coverage: Ooltewah BBQ Brawl 2017 - World Food Championship Qualifier

We had a great time at the Ooltewah BBQ Brawl last weekend. The weather was gorgeous, the aroma of 20 grills cooking filled the valley, and the crowds came out to experience it all.  What a fun food festival! 

Ooltewah BBQ Brawl 2017 World Food Championship Qualifier In Tennessee

This was a fun local food festival with a welcoming "home town" vibe, but it has implications much bigger than that.  As a qualifying round for the World Food Championships, this was like an opening round of the NCAA basketball tournament.  For the two winners, this event is the first step toward winning the lion's share of a $300,000 purse.  "All they have to do" is win 3 more times at the World Food Championships in Orange Beach, AL this November.
  • Opening Rounds - Place in the Top 10 for your category (1 of 9) for the Signature Dish and Structured Recipe entries.
  • Infursed Round - Create a winning dish based on the category's special ingredient (of course, topping the other Top 10 competitors from your category).
  • Final Table - the 9 category winners go head to head in a gloves off, no holds barred food fight with the winner taking home a world title and $110,000
Let's check out the fun!

Ooltewah BBQ Brawl 2017 World Food Championship Qualifier In Tennessee
Some members of the Ooltewah High School Choir came out to perform a patriotic medley and our National Anthem.
 You know the first thing that I like to do is go around and look at the gear people are using.  

Deep South Smokers BBQ pit at World Food Championship qualifying round at the Ooltewah BBQ Brawl 2017
Chef Nick Thiers, a World Food Championships veteran, was using this nice Deep South Smokers.  I told him he was super brave to have a white BBQ pit.  He laughed and said he cleans it more often then his car.  I know that feeling.

Choo Choo BBQ from Chattanooga/Red Bank competing at a World Food Championship qualifying round in Ooltewah TN
Just like the World Food Championships in Orange Beach, the competitors were a blend of local restaurants, amateur "back yard" teams, and professional competition teams.

Owls Nest BBQ set up at the Ooltewah BBQ Brawl
Owls Nest BBQ, a local professional competition team, set up and starting to cook.  They have a gravity feed cooker (right) and a Pit Barrel Cooker, set up for using a blower/controller (black drum on the left).  I really like the idea of a blower on a PBC. These are set it and forget type cookers meant for people new to BBQ and there aren't any settings other than the pre-set air fit at the bottom.  Doing this gives you full temperature control of the PBC and expands the possibilities. 

When one competitor sees something another competitor does and copies it - that's called "shigging".  As in "Chris saw Stevie Ray's Pit Barrel Cooker using a blower and he fully plans on shigging this idea when he gets back home."

Cute little pig faced offset BBQ pit, maybe a Lang 48? 

Friday, April 14, 2017

FREE GRILLING CLASS in Kansas City Thursday Evening, April 27th!!!!!!!!!!!!

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

How would you like to attend a FREE GRILLING CLASS in Kansas City AND participate in attempting to set a Guinness World Record?  Did I mention this free class is taught by multiple World Championship winning pitmaster, Chris Lilly?

Chris Lilly of Big Bob Gibson's BBQ has probably taught me more about BBQ than any other single person.  He will be teaching the class with Kevin Kolman of Weber Grills.

If you can get to Arrowhead Stadium on April 27th at 6pm, Smithfield is going to hook you up with that opportunity.  

Grilling classes Kansas City Smithfield

If you're in the area, start your summer grilling out in a big way and REGISTER NOW to learn from the masters!  If you know someone in the area, pass this on to them!

Tuesday, April 11, 2017

BBQ Book Review: Texas BBQ - Platefuls of Legendary BBQ Flavor

Texas BBQ - Platefuls of Legendary BBQ Flavor
Publisher:  Oxmoor House
Suggested Retail:  $19.99
Release date:  TODAY - April 11, 2017

Review of Texas BBQ Platefuls of Legendary Lone Star Flavor

Texas BBQ - Platefuls of Legendary BBQ Flavor is from the Editors of Southern Living.  I have enjoyed their previous forays into BBQ Books including The Big Book of BBQ and Christopher Prieto's Ultimate Book of BBQ.  I received a free copy for review from the publisher and I have been very impressed with this book.

Growing up in the South, my idea of BBQ was the traditional Southern BBQ with lots of pork and chicken with sweet sauces or sharp vinegar sauces.  Hell, I didn't even HAVE BBQ brisket until I was over 30 years old!  Now smoked brisket is my favorite BBQ and a dream for me is to spend a few weeks crawling across Texas, sampling as many BBQ shacks and stands as I can.  Until then, Texas BBQ - Platefuls of Legendary Lone Star Flavor is a good substitute!  

Monday, April 10, 2017

Char-Broil Post: Honey BBQ Wings

[FTC Standard Disclaimer] Char-Broil is a sponsor of Nibble Me This and I receive compensation from them for developing recipes and other content.  However, any opinions offered are my own.

I am glad to have Char-Broil on board as a sponsor for 2017.  Most of my work with them will appear on their website but I want to link to it from here and give you a few behind the scenes shots.  Last month, I made these super easy and delicious Honey BBQ Wings.

Simple, easy, and quick recipe for grilled wings featuring the Char-Broil Kamander kamado grill

I cooked these wings on Char-Broil's new and first (to my knowledge) kamado style grill - The Kamander.  

The Kamander is a budget priced kamado (~$350 neighborhood).  I have to be honest and tell you that I was surprised at it's performance.  I expected it to be "not great" because of it's price point but after several grilling and smoking sessions, it actually performs well.  As I would expect from a good kamado grill, I was able to both grill at high temps and steady, low temps. Obviously, there are many factors to consider, so I'll post a full review later.

Tuesday, April 4, 2017

Pan Seared Ribeye Steak with Bourbon Sauce

[FTC Standard Disclaimer] We received no compensation for this post. Certified Angus Beef is a sponsor but this is not one of their sponsored posts.

Last weekend, we smoked 6 pork butts and 2 whole briskets for a friend's fundraiser dinner.  Doing all of that cooking makes one hungry, right?  So I made these steaks on one of our Big Green Eggs.

Pan seared Prime ribeye steaks recipe featuring Certified Angus Beef

Pan Seared Steaks vs Grilled Steaks

When I posted this on Instagram last weekend, someone asked "Why the pan?" for grilling steaks.  You know I love grilled steaks, that's obvious, but a pan seared steak can be just as amazing.  Both have their strong points but the advantages of cooking steaks in a pan include:

  • Pan searing steaks creates an even crust across the surface.
  • Pan searing steaks allows you to use the basting technique that a lot of chef's utilize to add flavor.
  • Pan searing steaks retains the brown bits (aka sucs) that are the foundation of great pan sauces.

Basting steaks is when you see a chef tilt a skillet and repeatedly spoon the butter and seasonings back over the steak.  This builds flavor and helps the formation of that great crust.  In this case, I had fresh tarragon growing in the front yard and tallow that we made from rendering down brisket trimmings, so that's what I used instead.  

Standard flambe warning - Fire is dangerous. Igniting alcohol can be dangerous. You should wear protective equipment, have extinguishing methods available nearby, and know what you are doing. Google "how to flambe safely" if you aren't experienced at this. 

Pan seared ribeye steaks with bourbon sauce recipe featuring Certified Angus Beef #bestbeef #gorare

Pan Seared Ribeye with Bourbon Sauce


  • 2 10-ounce ribeye steaks, left out at room temperature for 1 hour
  • NMT Beef Rub V.2
  • 2 tablespoons beef tallow or other high temp oil
  • 1-2 sprigs fresh tarragon
  • 1 small shallot, finely diced
  • 1 tablespoon roasted garlic paste
  • 1 ounce bourbon
  • 1/2 cup stock
  • 1 tablespoon cold butter