Monday, July 8, 2019

Ribeye Steak with Compound Butter

[FTC Standard Disclaimer]  I received no compensation for this post.  But in full disclosure, although I took the year off from working directly with Certified Angus Beef® Brand, I have been sponsored by them in the past and plan to return to the program next year.

I stopped by Food City before Independence Day to pick up a chicken for a recipe I had in mind.  But I had to pick up a steak when I saw that they were having a big sale on Certified Angus Beef® Brand steaks.  I still got the chicken...I just got a steak, too.

Certified Angus Beef Ribeye Steaks at Food City
Food City had USDA Choice and Prime C.A.B. ribeyes on sale for a price I couldn't ignore.
Certified Angus Beef Ribeye Steaks from Food City in Knoxville
I hand-picked this beautiful USDA Prime, Certified Angus Beef® Brand ribeye steak.

A Bit about Steak Quality Terms
Are you confused by all of the Angus beef offerings these days?  In addition to USDA grades of Prime, Choice, and Select, at the meat counter you now see vague terms like premium, champion, and more.  Let's take a look at what it all means.

Wednesday, July 3, 2019

Book Launch Celebration

 My second book comes out later this month on July 22nd.  I'm excited to share that I will be having a Book Launch Celebration at East Tennessee's go-to retailer for BBQ and grilling gear and suppliers - Elder's Ace Hardware.  The event will take place on Big Green Egg Tuesday, July 23rd from 5 to 7pm.




Come out and join us.  Big Green Egg Tuesdays at Elder's Ace Hardware are always a good time.  We keep things informal but informative: sharing techniques, demonstrating recipes, and answering questions.  Think of it like hanging out on a friend's patio, grilling and shooting the breeze about BBQ.


The book is titled The Offset Smoker Cookbook published by Ulysses Press.  While it is geared towards the backyard-level offset smokers, the recipes can be cooked on just about any smoker.  Since the Book Launch Celebration coincides with Elder's Green Egg Tuesday, I will prove that point by cooking the recipes on Big Green Egg's.  

Wednesday, June 26, 2019

Asian Pork Belly Cocktail Skewers

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

Alexis and I made these fantastic little gems to take to a deck party at a friends house last weekend.  The Luxardo cherry, teriyaki grilled pineapple, and honey-sriracha glazed pork belly were a powerful combination, and they disappeared pretty quickly.

Cocktail skewers are fun ideas for party appetizers
Asian glazed pork belly with teriyaki grilled pineapple and sweet cherry.

Party food recipe or grilled appetizer
The cocktail skewers are a good idea for party appetizers.

Wednesday, June 12, 2019

Bourbon Butter Pork Chops with Cheesy Potatoes

[FTC Standard Disclosure] I have a business agreement with Oklahoma Joe's; however, it has nothing to do with this blog or my social media.  I received no compensation for this post.

A boatload of good grilling and BBQ books have come out in the past few years.  At the time things were busy, and I didn't get to spend the time cooking them.  Now I'm delving back into these books like these ridiculously good pork chops from the book Praise the Lard by Mike Mills and Amy Mills.


The original recipe was Bourbon-Buttered Reverse Sear Double-Cut Pork Chops.  I only had single-thick chops, so I made it work, I just had to adjust the length of the smoking portion of the cook.  We also made the Cheesy Potatoes recipe from the same book and fire-roasted summer squash. 


The Top Shelf Bourbon Butter melts over the smoky chops creating an intense buttery sauce.  
I made the sides in a large Big Green Egg and did the chops and bacon on the Oklahoma Joe's Bronco drum smoker.

Thursday, May 30, 2019

Event: Certified Angus Beef BBQ Summit 2019

[FTC Standard Disclosure]  I was fortunate to have my travel, food, and lodging for this trip paid for by Certified Angus Beef® Brand.

May is National BBQ Month and Certified Angus Beef® Brand kicked things off by hosting their first BBQ Summit at their Culinary Center.  They brought in amazing pitmasters from legendary BBQ joints across the country to do some hands-on butchery lessons, discuss the science behind the sizzle, light the spark of new recipe concepts, and share their BBQ stories.

2019 BBQ Summit at Certified Angus Beef Brand

The BBQ talent that attended this event was so incredible that if I were to start dropping names, you'd have to put on steel-toed boots!  I was thrilled to be invited to tag along, and I wanted to share the fun and information with you.

Day 1 Travel and Reception Dinner

The first day was a travel day for everyone, but the chefs and crew at the Culinary Center put together one heck of a reception and dinner.

Airport routing is always interesting, I flew into Cleveland from Knoxville by way of NYC.

The Certified Angus Beef® Brand's Culinary Center is located in Wooster, Ohio, adjacent to their corporate headquarters.  It houses a gorgeous meeting room, offices, a newly expanded dining facility, a full-service bar, the Meat Lab, and two commercial kitchens - one front facing and a typical "back of the house" kitchen.

The reception started off with a vast charcuterie table featuring many of their house-made dried beef sausages.  I could have just eaten that and been fat and happy.  

2019 BBQ Summit at Certified Angus Beef Brand
Do you remember The Big Salad episode of Seinfeld?  Chef Brad Parker does! Here he is putting together a huge salad, Elaine would approve.  I'm not sure if that is a paella pan or a satellite dish stolen from a deep space observatory, that thing is gargantuan! 

Wednesday, May 8, 2019

Giveaway: Operation BBQ - 200+ Smokin' Recipes from Competition Grand Champions - UPDATED

Operation BBQ Relief is one of the best organizations that you can support.  OBR was founded to feed survivors and first responders in the wake of the Joplin Tornado in 2011.  Since then, Operation BBQ Relief has gone on to have 57 deployments and provide over 2.9 million meals to those in need and first responders.  

The organization has released Operation BBQ - 200+ Smokin' Recipes from Competition Grand Champions as a fundraiser and this is a top-notch, rocking BBQ and grilling cookbook.


Let's face it, sometimes community fund-raiser cookbooks are a hodge-podge of hit and miss recipes.  They are often full of lack-luster recipes like Aunt Judy's jello mold or are unoriginal casserole recipes copied from the label on a can of condensed "cream of whatever" soup.

Not this one!  Every single recipe in Operation BBQ comes from a competition BBQ team that has at least one Grand Champion victory to their credit.  The recipes are kickin' and the photography by Ken Goodman is drool-inducing.  For example....

Jalapeno and Applewood Bacon Burgers with Smoked Vermont Cheddar and Crispy Vidalia Onions by Three Men and A Babyback BBQ Team (page 147).  Photo from the book.

Sunday, May 5, 2019

Event Recap: 2019 Sunshine State Eggfest in Vero Beach, FL

The Nibble Me This Grilling & BBQ Team had a fun-filled time at the Sunshine State Eggfest hosted by Wassi's Meat Market this past weekend in Vero Beach.


An Eggfest is a food festival that features mouth-watering grilled delights cooked on Big Green Eggs by teams of "Eggheads" (BGE enthusiasts).  This year there were 41 grilling teams, 8 restaurant teams, and 10 vendor teams participating in the event that raises money for Candlelighters of Brevard.

So much fun, food, and fellowship go on at these events that it is impossible to capture it all in a post.  But here are some pictures from the weekend to give you an idea of what goes on at these food festivals.

For Alexis and me, it starts with loading up the truck with coolers, hotboxes, grilling tools, and whatever else we can fit in the Titan XD.   Our drive for this event was 13 hours thanks to traffic so we got to the AirBnB (actually VBRO?) after dark. 

I woke up the next morning and saw that Sean was fishing at dawn. I rolled over an got another hour or two of sleep, the fish could wait.  Photo credit: Rhonda Hollis

We were on the Indian River which brings back memories of driving to Cape Canaveral to watch Apollo and Shuttle launches.   Rhonda got this fantastic picture from the balcony.
Usually, we do most of the food prep on Thursday at Rhonda's home so we have Friday to goof off and finish up any details.  This year; however, work got in the way and we ended up prepping most everything on Friday.

Saturday, April 20, 2019

Product Review: Char-Broil Kamander (after 2 years of use)

[FTC Disclosure]  I received my Kamander for free from Char-Broil when they first came out.  I do have a service contract with Oklahoma Joe's, a related company; however, that agreement does not require or request that I post about their products on this blog or social media.  Anything I post here is just because I feel like it.

Earlier this week, news outlets reported on Consumer Reports testing of kamado grills and Consumer Reports recommended the Char-Broil® Kamander™ for a low-cost kamado.  The Kamander currently lists at $379, but it is currently advertised as low as $299.

I thought that I would share my experience with this cooker after two years of use, for the people who are considering buying one.

Image from Char-Broil.com

Initial Impressions

I have to admit that I had preconceived notions about this smoker before I got it.  I was expecting to dislike it because of bad experiences using another brand of cheap, metal kamado grills.

When I unboxed and assembled the Char-Broil Kamander, I thought it looked snazzy, I loved the price, and I liked how light it was compared to my heavy ceramic kamado grills.  But my past use of cheap metal kamados made me wary.  I didn't like the weird air intake vent, I assumed that holding temperatures would be an issue, and I thought it would rust out quickly.

It only took a few cooks to prove me wrong.   For the past 2 years, we have used our Kamander in frequent rotation with our other grills and smokers. This kamado became our "on the road grill" because it was so portable.  It even got pressed into severe use, cooking several hundred wings at the 2018 Big Kahuna Wing Festival when our big smoker went down. Our abuse of the Kamander has shown that this kamado can grill and smoke with the best of them.

Here is a breakdown of the Kamander, component by component.

Exterior Shell

The shell is made out of powder coated steel.  The dome lid is double-insulated to maintain steady temperatures, and the exterior stays relatively cool, showing the insulation is sufficient. The base is double insulated by utilizing the internal components and also stays relatively cool.


The advantage of the metal shell is that it is much lighter than the ceramic shell of my Eggs. The obvious concern with steel is rust but two years in and I have none anywhere on mine so far, inside or out. The metal does not have the temperature stabilizing thermal mass of ceramic, but I haven't seen this be an issue even on cold, windy days.  A strength of the metal shell is it doesn't break like ceramic.

Gasket

The gasket is the piece that makes an airtight seal.  The stock gasket on my three Big Green Eggs was constructed of felt and two of those gaskets burned out within six months. A "high performance" gasket offered as an upgrade, I believe that is made of Nomex® or another type of meta-aramid.  I chose instead to replace the gasket on my Eggs with a woven fiber gasket, and I have never had to replace those.  Kamado Joe has switched to a woven fiber gasket on their new kamados.

The Kamander features a woven fiber gasket, as well.


Instead of adhesive, this gasket is held on by a series of spring clips.  I was worried that the spring clips would give out, but that hasn't been an issue, I've never had to touch them since installation.  My gasket has held up nicely, it is still fully intact and doesn't leak air.

Monday, April 15, 2019

Dry Aged Ribeye Steaks

[FTC Disclosure] I received the steak knives as a gift from Certified Angus Beef® Brand.  

I have been having some fun with dry-aged, ribeye steaks over the past month.

Dry-aged ribeye steak with crisp potato stack

I had the steaks because I had dry-aged a Certified Angus Beef® Brand whole ribeye to make this dry aged ribeye roast.  It was one of the final recipes that we shot earlier this year for my new book coming out in July 2019.  

Dry aged smoked ribeye roast from The Offset Smoker Cookbook

I like to use UMAi Dry bags for dry aging because I don't have a dedicated dry aging refrigerator.  These bags are semi-permeable and let air and moisture pass out through the bag but won't let aromas from other foods in the fridge get to the ribeye.

I placed the ribeye into the bag and then vacuum-seal the end with a special membrane (supplied in the kit) in place. One problem we ran into was our vacuum sealer.  After burning through sealer after sealer, we finally found a durable one that we like and has lasted a few years.  The problem is to seal these bags with a ribeye in it, we actually needed one that opens up like a clamshell, so we had to buy another cheap one, just for this.

Dry aging a Certified Angus Beef Brand ribeye using an UMAi Dry bag
Ribeye in the fridge. Notice that it is on a raised rack so air can circulate around the entire ribeye.  The sweet spot for dry aging is 33-36°f, so I kept a refrigerator thermometer near the ribeye to make sure that it was staying in that range.  I also kept an eye on relative humidity (65-70%) with a cheap hygrometer and put a small battery powered fan near the ribeye.
I dry aged this ribeye for 30 days.  During that time, a couple of things happen.  Moisture evaporates from the meat, which is going to concentrate the flavor much like reducing a stock.  Also, natural enzymes in the meat break down the meat, making it more tender and flavorful.


Thursday, April 4, 2019

Stockyard Spud - Prime Rib Stuffed Baked Potatoes

[FTC Disclosure]  I received no direct compensation for this post; however, I am attending an expenses-paid trip to Certified Angus Beef® Brand's BBQ Summit later this month.  Also, if you end up buying one of my books, obviously I get compensation there.

The Stockyard Spud is my latest creation from leftovers.  It is a mammoth-sized Idaho spud fire-roasted on a kamado grill and then stuffed with chopped, smoked prime rib, beef jus, cheddar cheeses, and caramelized onions.  

The Stockyard Spud - Fire roasted potato stuffed with smoked prime rib, beef jus, cheddar cheese, and caramelized onions featuring Certified Angus Beef Brand


If you don't have a slice of prime rib roast lying around, some chopped up leftover steak would be just as good in this.  Heck, this will let you split one steak between 3 or 4 people and still leave no one hungry.

I'm not going to write up the recipe, this is more of a "take the concept and run with it" kind of thing.  If you have any questions, just shoot me an email or reach out on social media.  I had to turn off comments because of the ridiculous amounts of spam comments per day made it too hard to manage.

I happened to have a slice of this dry-aged, smoked rib roast leftover from the last photo shoot for my second book -  The Offset Smoker Cookbook (releases in July 2019).

I dry aged an 18-pound Certified Angus Beef® Brand ribeye roast for 30 days using a Umai Dry bag. 

Wednesday, April 3, 2019

Carolina ATW Burger

[FTC Disclosures]  I received a free sample package of Kingsford® Flavored Briquets.  I didn't sign up with Certified Angus Beef® Brand this year (logistical reasons only), but I am attending an expenses-paid BBQ seminar with them later this month.

Think about the best burger you have ever eaten.  The best burger that I have ever had is from Melvin's in Elizabethtown, North Carolina.

Photo Credit: BladenOnline

Elizabethtown is a small town, about 3,500 people today and even fewer people back in the 70's when I had my first Melvin's burger.  Melvin's was also known as the Pool Room because that's what it started out as.  Today the pool tables have been replaced with dining booths, but the burgers are still amazing.  The food is so good that at lunch, the line stretches out of the back door.  But the crew is lightning fast, and you never have to wait for long.

For me, the only way to get a burger at Melvin's is ATW (all the way) - topped with chili, creamy slaw, diced fresh onion, and yellow mustard.  You can get a similar burger at Cookout, there it is called "Cookout style."  I was craving a Melvin's burger the other day so made a homemade version. 

A Carolina-style ATW burger is absolutely a messy burger!



Melvin's used to have the local Red and White Store grind their beef, but now they do it in-house.  My grandmother once told me that they grind white bread in with their beef.  I heard another rumor that they put breakfast sausage into it, but that would make more sense for the chili. I will experiment with that this summer.  All of my ground beef blend (brisket and sirloin flap) was frozen, so I ran to Food City and picked up a package of Schweid and Son's The One Percenter, which are made from USDA Prime Certified Angus Beef® Brand chuck.  

For this cook, my weapon of choice was my PK Grill.  I just felt like grilling old-school, and this grill is about as basic as you get, in a good way.  I used a chimney full of Kingsford® pecan flavored briquettes

Melvin's burgers are cooked on flattop griddles, so I flipped a set of GrillGrates to create fire powered griddle.  Inverted GrillGrates are quite effective at transferring heat, so you have to cut your cook times by about 10-20%.  I did these about 3 minutes a side.  As soon as they were done, I seasoned them with finely ground NMT Beef Rub v.2

I used the chili recipe from our Chorizo Chili Cheeseburger recipe for this burger.  Melvin's uses a creamy mayonnaise-based chopped slaw.  I was out of mayo but I had a bottle of Lane's Sorta White BBQ sauce so I used that as my coleslaw dressing.  

Saturday, March 30, 2019

Skillet Porterhouse Steak Basted with Compound Butter and Tallow

[FTC Standard Disclaimer] This is not a sponsored post, as I have taken a break from sponsorships this year.  However, in the spirit of transparency, we still have a close working relationship with the folks at Certified Angus Beef® Brand.

Many of my friends scoff at the notion of "grilling season" because most of us grill and barbecue throughout the year.  But I still think that there is a "grilling season" that starts for me with Daylight Savings Time.  "Grilling season" to me means that it is the optimum conditions for grilling:
  • Lighting - The sun starts setting later in the evening, and for our deck, that means beautiful rays of golden sunlight boldly shine through the trees in our backyard.
  • Warmth - It feels good to be outside, with warm breezes and pleasant temperatures.  
  • Wildlife - Birds, frogs, rabbits, squirrels, and other critters are out and about, and their chorus of animal Tinder ads fill the air.
  • Greenery - Winter's fifty shades of grey is over.  The grass is vibrantly green, flowers are bursting open like fireworks, and trees have leaves, once again.
To celebrate the first day of Daylight Savings Time this year, I went to Food City and picked up the prettiest Certified Angus Beef® Brand porterhouse steak they had.  I cooked it in a skillet over hardwood coals and basted it with a mix of compound butter and beef tallow.



When I was posting about this while cooking, one of my followers asked a good question:

@nibblemethis , this may be a dumb question, but what’s the advantage of searing a steak in a cast iron skillet over coals vs. a hot gas or electric stove? Does the meat acquire extra smoke flavor? Gas seems so easy compared to coals. Thanks
The answer is that I did it solely to enjoy the experience.  With an open grill like this, you aren't going to get any smoke flavor.  If I used the skillet as the sear part of the reverse sear technique, then yes, I would get that smoky taste. 

Gear and Set Up

I decided to use a skillet for this cook.  I love uniform cross-hatch marks, but it is hard to beat a cast iron skillet seared steak.  But more importantly, I wanted to butter-baste our steak.  My weapon of choice was a PK Grill, a simple clam-shell type grill and I used Tennessee hardwood lump charcoal.  Notice two things.  
  • First, the skillet is empty.  Don't add food, oil, or anything until it is preheated - when you start to see slight wisps of smoke come off the surface.  
  • Second, notice the gap with no charcoals, that is my escape area if the skillet gets too hot.  

Wednesday, March 27, 2019

Golden Pineapple Mango Glazed Chicken

[FTC standard disclaimer]  I received no compensation for this post.  Some of the links are Amazon affiliate links.  I do have a business relationship with Oklahoma Joe's, but none of that involves promoting them on my blog or social media.  

My first career was in the retail grocery industry, and I started in high school.  I loved working in the produce and meat departments because there was so much to learn as a teenager.  Back then, for a chicken to be considered a fryer, it had to be 3 1/2 pounds or less.  These days, most fryers start about 4 1/2 pounds and can run over 6 pounds.

I was happy to find a 3 1/2 pound Gerber Amish Farms Chicken at my Food City* this past weekend. I didn't know what I was going to do with it until I got home and rummaged through the refrigerator.  I found some Tropicana Pineapple Mango with Lime drink and thought it would make a good poultry glaze.  I was right.

Golden pineapple mango glazed chicken on the grill

The glaze is sweet with the citrus tang you would expect.  It is mouthwatering good on grilled chicken and tastes like Summer.  It also creates a beautiful golden color on the chicken.


Golden Pineapple Mango Glazed Chicken

Makes about 1 cup

Saturday, March 23, 2019

Phone post: Bone-In Ribeye Steak on the Big Green Egg

[FTC Disclaimer]  We received no compensation for this post.

My absolute favorite time of the year for sports is the college basketball tournament.  This year, three teams that we root for are top seeds which makes it even more enjoyable. Carolina had a late tip-off so I grilled this thick, bone-in ribeye for Alexis and I to split.

Bone-in Ribeye Steak grilled on a big green egg kamado


It was a straight-forward cook, but here are the details for my grilling-nerd friends. 

The bone-in ribeye steak weighed in at just under 1 1/2 pounds.  I patted it dry, lightly oiled it with some peanut oil, and then seasoned it with our finely ground NMT Umami Steak Seasoning recipe.

Wednesday, March 20, 2019

Sausage Garden Alfredo Sauce

[FTC Disclaimer]  We received no compensation for this post.  

We made a few white pizza sauces for a client project this weekend and had some leftover ingredients. Last night Alexis and I used them to make a creamy, mouthwatering Alfredo sauce for homemade pasta.


Here is what we had to work with:
Tomato and basil jack cheese
Cooked Italian sausage
Baby spinach
Albukirky green chile dried tomatoes

Baby spinach, tomato and basil jack cheese, cook Italian sausage, and our Albukirky green chile dried tomatoes.


First, we made pasta.  We were out of our usual pasta flour but we had Bob’s Red Mill semolina flour and used the recipe on their package. 

We roll the dough with our hand-cranked pasta machine.  We were out of our usual pasta flour, but we had Bob’s Red Mill semolina flour and used the recipe on their package. It turned out fine.

Monday, February 25, 2019

2019 Chain of Lakes Eggfest - Winter Haven FL

We had a fantastic time at the 2019 Chain of Lakes Eggfest this past weekend in sunny and warm, Winter Haven, FL.  An "Eggfest" is a BBQ and grilling food festival featuring teams of Big Green Egg enthusiasts serving their most creative and tasty dishes cooked on the chromatically named kamado grill.  It is all for a good cause, the proceeds from this event benefit the Citrus Center Boys and Girls Club.

Nibble Me This was on hand to serve as a cook team and to perform a cooking demonstration at the event tent.  Here are the behind the scenes pictures of the fantastic time that we had with friends new and old this weekend.


It was an 11+ hour drive for us, so Alexis and I left Knoxville under cover of darkness.  We loaded the truck the night before with everything we would need so we could just get up and go.  Preplanning is the most significant factor in enjoying yourself when cooking at an Eggfest.

2019 Chain of Lakes Eggfest
While we were on I-75, our teammate, Sean, showed up early and helped with the assembly of dozens of Big Green Eggs of all shapes and sizes.  The Eggs used at these events are brand new and used only this one time.  They are sold as "demo Eggs," limited lifetime warranty intact, for the lowest prices that you will find.
Friday was prep day.  Another key to having a blast at an Eggfest as a cook team is to prepare any and everything that you can BEFORE the event.  Ideally, at the festival, you should only be grilling and serving.  

Rolled Flank Steak with Bacon Jam and Smoked Gouda
Prepping Rolled Flank Steak with Bacon Jam and Smoked Gouda for our grilling demo and for sampling. 

Friday, February 15, 2019

Fire Roasted King Ranch Chicken Casserole

[FTC Disclaimer] We received no compensation for this post.  Two of the links are Amazon Affiliate links.

Alexis and I have been on a leftovers purge for the week because our freezers have gotten too full.  Last night, our freezer dive resulted in enough treasures to make Eating Well's Quick King Ranch Chicken Casserole

Fire Roasted King Ranch Chicken Casserole cooked on a Big Green Egg kamado grill

Of course, we changed it up a little bit, mainly because of what we had on hand or what we didn't.  And of course, we did ours on a kamado grill - a large Big Green Egg.  I think the fire roasting absolutely adds to the dish.

Easy skillet dinner recipe for the Big Green Egg kamado grill

Thursday, February 7, 2019

Steak and Eggs

[FTC Disclaimer]  Technically, this is not a sponsored post, as I have taken a break from sponsorships this year.  However, in the spirit of transparency, we still have a close working relationship with the folks at Certified Angus Beef® Brand and Thunderbird Wings.

I love breakfast for dinner.  Chicken and waffles.  Huevos rancheros.  And of course, steak and eggs.

Steak and eggs featuring Certified Angus Beef Brand ribeye steaks from Food City
Prime ribeye, Yukon gold hash browns, fried eggs, and some of our home cured and smoked bacon. 
Alexis and I shared this for dinner the other night when she found a USDA Prime, Certified Angus Beef® Brand ribeye steak at our Food City.  I'm so glad that Food City carries the Prime grade. I don't get Prime every time but it is a treat when we do. Being less than an inch thick, it was perfect for steak and eggs for dinner. 

USDA Prime Certified Angus Beef Ribeye at Food City

Alexis and I were sous chefs for Trace Scarborough of Thunderbird Wings at an event last year.  He gave me this new beef rub that he had in development - Bravo.  It is based on the Mexican mole sauce profile - earthy, deep, rich chile, smoky, and with the most subtle hints of chocolate.  I love that unique approach to a beef rub.  I've had to be quiet about it until now because it is finally out for sale.