A Pimento Cheese Burger And BBQ Baked Beans

[FTC Standard Disclosure]  I received no compensation for this post.  Obviously, I benefit from the sale of my second book that is linked.

This past week, I got to spend time with my parents and siblings in my hometown. I have been teaching grilling classes, judging at BBQ contests, and other grilling events every weekend.  As fun as those are, the constant go, go, going on weekends can start to feel like a grind.  This week was a chance to recharge and stoke that inner fire.  

My parents were inbound from an all-day drive from the mountains, so my sister and I thought we would make them dinner.  Growing up, I always loved it when we had burgers on our grill that my dad had made from an abandoned beer keg.  My mom would often make her sweet and tangy BBQ baked beans.  So, Rhonda and I decided on burgers and BBQ beans, specifically, Pimento Cheese Burgers.

A backyard classic - burgers, bbq beans, and chips.

For the beans, we have Alexis' #1 Barbecue Beans recipe in The Offset Smoker Cookbook.  That is a spectacular recipe, and it won Alexis her first First Place at competitions.  But my mom varied her bean recipe all the time, and they were all good.  So Rhonda and I decided to wing it and just made this one from what we had on hand.

We happened to have some "seasoning bacon" from Rhonda's home-cured, home-smoked bacon.  That's the ends that you cut off to square the edges of the slab of bacon. Typically, we would use chopped smoked pork or brisket.

Tonight's BBQ Baked Beans

Event: Scenic City Eggfest 2019

I have been on the run at BBQ contests and grilling festivals every weekend for weeks on end.  I've been traveling so much that I haven't been able to get my wrap-ups posted, so I'm playing catch up.

I travel around the country, going to various Eggfests, cooking, teaching classes, and judging.  But my home Eggfest is the Scenic City Eggfest.  It is my Eggfest for more reasons than just being close.

• Elder's Ace Hardware, East Tennessee's leading BBQ/grill dealer, is the host.
• I get the chance to hang out with the best Eggers in East Tennessee.
• Food City, the grocery chain where I shop day-to-day, is the food sponsor. '
• The proceeds benefit the Chattanooga Area Food Bank.  

Here are some photographs of the fun, food, and friendships that we shared at the 2019 Scenic City Eggfest.

The Scenic City Eggfest is held at The Commons, which is a gorgeous open-air public event center.  It is relatively new, has clean facilities, and has room for us to grow.

The covered event area is ideal because this is a rain or shine event. 

Cortlandt Minnich was there, rocking the Pizza Porta.  Their team is always a popular booth because A) everyone loves pizza, and B) The Pizza Porta is an eye-catching accessory.

Strip Steak with Zucchini and Onion - Japanese Steakhouse Style

[FTC Standard Disclosure]  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.

I have always been fascinated with the Japanese-style steakhouses, also known as hibachi or teppanyaki restaurants.  I enjoy the live-cooking entertainment as much as the food.  I am in awe of the chef's ability to cook eight variations of their steak-shrimp-scallop-chicken combinations at once and nail the timing.  On top of that, you have to add the vaudeville schtick of jokes, flinging shrimp tails, building onion volcanos, and the cling-clang-bing-bang of the swirling utensils.  

Those chefs are true multi-taskers, and I lack their ability to keep track of so much.  At our house, a kitchen timer goes off, Alexis asks what it was for, and I'm likely to reply, "I had a timer set?" 

This past weekend, Food City had some gorgeous Certified Angus Beef® Brand, USDA Prime grade NY Strip Steaks and I couldn't resist them. Usually, I like a simple grilled steak.  But I wanted something different, so I channeled my inner teppanyaki chef and came up with this Strip Steak with Sweet Soy Butter, Zucchini and Onions, and Jasmine rice.  

I departed from my usual teppanyaki steak dinner process (Japanese Steakhouse Appetizers, Teppanyaki Steak and Scallops) a few ways:

• I cooked the steak whole, instead of cutting it up during the cook and finishing it by cooking the individual pieces.
• I skipped the usual ginger dipping sauce for a Sweet Soy-Garlic-Ginger butter.

Teppanyaki Seasoning

Fire Roasted Vegetable Lasagna on the Big Green Egg

[Standard FTC Disclosure]  I received no compensation for this post.

A ceramic kamado grill (Big Green Egg, Primo, Kamado Joe, Grilla Kong, etc.) is similar to a wood-fired oven, and that is one of my favorite ways to use it.  The ceramic dome lid serves both as a heat modulator and reflector, which results in even cooking.  Natural hardwood lump charcoal burns quite cleanly and gives the food a pleasantly mild, fire-roasted flavor.  It is PERFECT for lasagna; I fire-roasted my first lasagna years ago, and I haven't cooked one in the oven since.

This Fire Roasted Vegetable Lasagna is fan-freaking-tastic.   We recently made this veggie lasagna for a pot-luck lunch at our office.  We have a few vegetarians at our office, so I came up with the recipe for them.  

Turns out, this isn't a "vegetarian lasagna," this is a luscious, creamy, and delicious lasagna that just happens to be vegetarian.  

If you don't have a ceramic kamado grill (you should!), you can make this on most grills or even your oven.  

Fire Roasted Vegetable Lasagna

By www.nibblemethis.com
Published 10/21/2019

This is a creamy, cheesy, and delicious lasagna that just happens to be vegetarian.  

Ingredients

• 1 pound lasagna noodles, cooked per package directions
• 4 cups shredded mozzarella cheese (divided)
• 1/4 teaspoon red pepper flake for garnish
• 2 tablespoons chopped fresh parsley for garnish
• 1 ounce parmesan cheese, shredded

Prime Ribeye Steak with Roasted Garlic Chive Butter and Skillet Potatoes

[FTC Standard Disclosure]  Although I did not participate in the Sunday Supper Certified Angus Beef® Brand program this year, I did receive two trips and a banner from them in 2019.  

I had a kickin' toothache last week so when I could finally eat normally again this past weekend, I went straight for a ribeye steak. Precisely, a Ribeye Steak with Roasted Garlic Chive Butter and Skillet Potatoes as a side dish. This is a free cook, meaning I wasn't writing a recipe, I was just whipping up something for dinner.

Alexis and I were at Food City and found this pair of USDA Prime, Certified Angus Beef® Brand ribeye steaks.  They were just $1 more a pound that the C.A.B. USDA Choice, so the Prime was a natural choice for me.

The one on the left is trimmed competition style and tied while the one on the right is "as is" from the package. 

Leftovers Supreme: Baked Penne and Sausage

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Baked spaghetti and variations thereof are a fun and easy way to use up leftovers.

Tuesday we cooked a few pans of fire-roasted lasagna on the Big Green Egg for the staff at our Knoxville office.  I'll have a full recipe post coming up for the veggie lasagna that we made because it was killer.  

After making the lasagna, we had extra Italian sausage meat sauce and cheese leftover.  Naturally, I thought of making a "baked spaghetti" dish with the leftovers.

We had some dry penne in the pantry so I boiled that and mixed it with the meat sauce and a bunch of cheese, probably 1 1/2 cups of shredded cheddar and Monterey jack.  I topped that off with more cheese and some panko bread crumbs. 

Lane's SPF 53 Pork Chops

[FTC Standard Disclosure]  I received no compensation for this post.

My local Food City has been killing it with the bone-in, loin pork chops the past few weeks.  We picked this pair up last night, seasoned them with Lane's BBQ SPF 53, and grilled them directly on one of our large Big Green Eggs. 

If you haven't had it, Lane's BBQ SPF 53 is a fiery BBQ and grilling seasoning but it isn't ridiculously hot.  It brings savory flavor with paprika, garlic, thyme, paprika and the heat is powered by the trio of black pepper, cayenne, and sriracha powder.  It is one of Alexis' favorite rubs.

Normally, I would put the rub on 4 to 6 hours ahead of time and allow the chops to dry brine but it was late and I was hungry.  We put the seasoning on and went straight to grilling.