Friday, July 3, 2020

Chorizo Chili Burgers with Cilantro Avocado Slaw

[FTC Standard Disclaimer] I receive no compensation for this post.
I have been burning the candle at both ends lately and I wanted something easy but delicious last night. I had some ground chuck and came up with these tasty burgers. The chorizo chili sauce is just a spin on my favorite hot dog chili sauce. The slaw is cheating because I use a store-bought salad dressing for the base but it is so good, you'd never know it.

Chorizo chili burger recipe grilled on the Big Green Egg kamado grill
The spicy chorizo chili and creamy avocado slaw play well together.

I'm going to be a little vague with the measurements because I was just making this up as I went. Vague but accurate, if that's a thing. 

Chorizo Chili Burgers with Cilantro Avocado Slaw

Published 07/03/2020


Monday, June 29, 2020

The Perfect Grilled Lobster at Home

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

I haven't done enough seafood on my blog so today, I'm sharing a guest post from Lobster Anywhere on how to grill killer lobster at home.

The Perfect Grilled Lobster at Home

Lobster on the grill might not be the first cooking method that comes to your mind but trust us. It is absolutely amazing when prepared with the right recipe. Like other types of seafood, timing is critical. It suffers a similar fate like shrimp if you overcook it. Our guide will give you everything you need to know to master its delicious and decadent preparation.

Fire up the grill! Let’s get cooking!

How to grill perfect lobster by Lobster Anywhere

Choosing the Right Lobster

As with any BBQ dish, it begins with quality ingredients. You’ll typically find lobster sold frozen as tails or live in a tank. If you’re squeamish about the prep for the whole animal, you’ll get the bulk of the meat with the tail with less work to get it to the grill. You’ll see either warm or cold-water varieties. The distinction is where the seafood is sourced.

Monday, June 22, 2020

Fried Pork Chop Sliders on the Big Green Egg

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

These Fried Pork Chop Sliders that we cooked on the Big Green Egg this week are crispy, delicious, and are a cheap way to feed a crowd quickly. 

Fried pork chop sliders with Olde Vidern's spicy pickles

If your stores are like ours, the meat selection is hit and miss during the impact of COVID-19. This pack of extra-thin pork chops looked good and was under $10, so I thought I'd try frying them for sliders. I pounded the chops into thin cutlets and shallow fried them on the grill.

Shallow Frying

Everyone knows what deep-frying is, but what is shallow frying? Per Rouxbe Online Culinary School, shallow frying is a cross between deep-frying and pan-frying. It is frying in a pan with the oil deep enough that it comes to halfway up on the food. Here are some tips for shallow frying on a grill.

  • Any time you cook with oil over a live flame, there is an enhanced fire risk. Make sure you have a tight-fitting lid for your skillet and long-sleeved heat-resistant gloves on the ready.
  • Use a cast-iron skillet or other grill-safe, heavy-bottomed pan with steep walls that are at least as twice as tall as your oil depth when food is loaded. If the oil spills over the skillet and into your flames, you're gonna have a bad time.
  • Know your oil temperature throughout the cook. I use a Thermapen and a non-contact thermometer for keeping tabs on how hot my oil is.
  • Generally, I like to fry in oil that is 350f to 375f.
  • If the oil is too hot, you can burn your oil or burn the crust of the food before it is done cooking. Both of those options taste foul. 
  • If the oil is too low, the food will be greasy and/or undercooked. That's not pleasant.
  • Add food in small batches to avoid temperature swings.
  • Season your food with fine salt as soon as the food comes out of the frying oil.
Fried pork cutlets frying in a cast iron skillet
You can easily make these on your stovetop or on the side burner of a gas grill. Here I'm cooking a test batch on our Saber Elite 3-burner gas grill. We have natural gas in our kitchen but I hate the lingering fried-food smell after frying inside.

If Things Go Wrong

If something does go astray and your oil catches fire, don't panic but move quickly. Don't try moving the skillet. Cover the skillet with the lid, if you can do so safely. If the fire is outside of the skillet, close the grill lid and shut down all the vents. If you are using a gas or pellet grill, turn off the fuel supply. Wait long enough for the grill and skillet to cool off before opening the grill.

Fried Pork Chop Sliders on the Big Green Egg
I have tried several configurations, but my favorite comes back to a non-toasted sweet bun, Buffalo sauce, and spicy pickles.

Tuesday, June 16, 2020

Tex-Mex Style Maque Choux with Chorizo Beef Cheeseburgers

[FTC Standard Disclousre] I receive no compensation for this post. 

Have you ever had the Louisiana side dish Maque Choux? It's a creamy, delicious, and slightly spicy corn dish that I learned from a Cajun friend that relocated to Knoxville after Hurricane Katrina. 

I was thinking about this recipe and it occurred to me that it is pretty close to Tex-Mex style dishes. I made a few tweaks and turned it into a Tex-Mex Style Maque Choux. We made some burgers featuring a chorizo and beef blend patty, so I thought the Maque Choux would be a fabulous accompaniment. Here is what we did for this cook. 

Tex Mex Style Maque Choux

After making this recipe a third time in less than a month, it dawned on me that Tex-Mex Style Maque Choux is really just a form of Mexican grilled street corn (aka Elote) taken off of the cob. So call it Tex-Mex Maque Choux or call it Elote, I don't care. 

Tex-Mex Style Maque Choux on the grill

Tex-Mex Style Maque Choux 


Sunday, June 7, 2020

Bacon Pimento Cheese Patty Melts

We have been having a lot of burgers in the past two weeks, so last night I shook things up and made patty melts instead. These aren't traditional patty melts. These delicious sandwiches are half-pound burgers cooked on a griddle, topped with Alexis' pimento cheese, Applewood smoked bacon, and served on Texas toast.

Bacon Pimento Cheese Patty Melts cooked on the grill with Kingsford
Grilled Texas toast, applewood smoked bacon, half-pound burger, and homemade pimento cheese

Alexis made our standard pimento cheese recipe. The whipped cream cheese in there adds a velvety texture to the burger. If you opt to buy pimento cheese instead of making it, be choosy. You want good pimento cheese for this, not the bright orange goop. You should be able to see strands of shredded cheese in the mix, like the Palmetto Cheese brand.

Homemade pimento cheese
I use an ice cream scoop to portion out my pimento cheese. Leave the pimento cheese out at room temperature while getting everything ready so it will melt more easily.

Tuesday, June 2, 2020

BBQ Chicken Legs featuring Christie Vanover’s Chicken Rub

[FTC Standard Disclosure] I received no compensation for this post and paid full price when purchasing the rubs.

My childhood memories of BBQ chicken are always about a drumstick cooked on the grill and then abundantly sauced with a tangy tomato-based sauce. It was never truly BBQ chicken as much as grilled chicken with BBQ sauce, but that's semantics. Serve this to most people and they will call it BBQ chicken. It has been a while since I have made any, so I whipped up a batch using Christie Vanover’s new chicken rub and two different sauces.

BBQ chicken legs featuring Christie Vanover's Chicken Rub
The legs were cooked with two different sauces for a taste test.

Christie Vanover is the culinary genius behind the BBQ and grilling blog, Girls Can Grill, and she is the pitmaster of the BBQ competition team of the same name. Alexis and I first met Christie in Nashville a few years ago at the Certified Angus Beef Annual Conference. Since then, she and I have attended several events together, such as the CAB BBQ Summit, Cooking with Smithfield World Championship, The Jack Daniels BBQ Invitational, and more. Christie is a creative chef and a fierce competitor, so when she announced her line of BBQ rubs through Spiceology, I knew I had to order a set. 

Christie Vanover's BBQ rubs from Spiceology

The cook was simple and straightforward. The only advance prep that I did was to put the chicken legs on a rack and pan in the refrigerator for an hour to air-dry. This dries the surface of the chicken, promoting browning and a crispy crust. 

Putting chicken on a rack/pan like this in the refrigerator lets the cold, dry air circulate around the chicken, removing the surface moisture.

Sunday, May 31, 2020

How I Clean the Big Green Egg Modular Nest..

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

I have had my BGE Modular Nest for two years and I still love it for its storage, expansive workspace, and durability. Even though it's low maintenance, it was time for me to give the table a little TLC and preventative maintenance.

Big Green Egg Modular Nest System
We got our Big Green Egg Modular Nest at Mannix Pools and Grills in Winter Haven, FL.

Wear and Tear

So what needs to be done with such a robust, hearty table? It was all cosmetic. There were some chips in the powder coating from where I have accidentally struck the table here and there. Fortunately, the frame is aluminum so these chips don't rust. 

Example of powder coating chip on a Big Green Egg Modular Nest
The powder coating is generally tough. But if you strike the edge with something hard, like metal tools or another grill cart, it can pop off like this.  Almost all of mine were on the front upper edge, where I do most of my prep work.

I had also noticed some corrosion or rust in some of the corners where the rails come together. That makes sense, given that is where water would collect after rain or where acidic marinades or sauces might spill.

Example of corrosion or rust on a Big Green Egg Modular Nest
This was after I had washed the table but you can see how the water pools in this location and would take longer to dry. Also, a lot of the marinades, sauces, and spritzes we use are acidic. A spill here, a spill there, and it will cause corrosion on aluminum and rust on the steel parts.

Friday, May 22, 2020

Flat Top Cheeseburgers

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

Have you had odd food cravings during the pandemic restrictions? 

The other day, I had a strange desire for a Quarter Pounder® with Cheese. That's not something I think about often. Usually, if I have a fast food craving, it will be for Cookout because they make my favorite type of burger - Carolina ATW style with slaw, chili, onions, and mustard.

My Not-A-Quarter-Pounder with Cheese

But I was specifically craving a simple QP with Cheese, so I made us some burgers on the griddle. I have several options for cooking flat-top burgers using my arsenal of grills and grill accessories.

I picked the small Blackstone because I was only making 3 burgers. TBH, I probably use the small one 9 times for every 1 time I use my big 36" flat top. It's more convenient, is just the right size for our needs, and it fits right on my Egg table.

This thing is a beast, too. It survived the whole week at Bonnaroo music festival with my son and his college buddies last year!

Smashing burgers on the Blackstone griddle
I preheated my flat top, wiped it down with peanut oil, and then smashed out three 8-ounce ground chuck patties. Yeah, I know 8 ounces is not a quarter pound. I'm having it my way and I'm lovin' it. Yes, I am also aware that I'm mixing fast food slogans.

Monday, May 18, 2020

Ribeye Steak with Chroizo Hash

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

What goes better with ribeye steak than potatoes?  How about potatoes in a tasty hash with chorizo, onions, sweet red bell pepper, jalapeno, garlic, and fajita seasoning?

Ribeye steak with chroizo hash cooked on the grill.

Alexis picked up a couple of ribeye steaks this weekend, and this is what we made. The crispy potatoes, savory chorizo, and the mild heat of jalapenos made this hash the perfect side for a pair of steaks.  If it was morning time, I would have thrown a few Sunnyside-up eggs in there, too.

I wanted to do something different from my usual steak routine, so I decided to cook the steaks sous vide and finish on a hot grill.

Using the Anova sous vide to prepare ribeye steaks.
It was a beautiful Spring day in Knoxville, so I brought my sous vide equipment outside and set up on my expansive BGE Modular Nest. 

Saturday, May 16, 2020

Sriracha-Peach Glazed Boneless Country Style Ribs

[FTC Standard Disclaimer] I received a complimentary review copy of Mastering The Big Green Egg from the publisher. The link is an Amazon Affiliate link, so I do get a small percentage if you buy the book.

I'm not usually a big fan of peaches. I don't care for peach ice cream, peach Snapple, or peach Jolly Ranchers. But when you put peach on pork in the smoker or grill, it magically transforms into delicious sweet porkiness that I can't resist.

Craig Tabor's Sriracha Peach Glazed Pork Chops Pork Ribs
BBQ country-style boneless pork ribs, poblano mac and cheese, and BBQ beans - yum!

This recipe comes from Craig Tabor's book, Mastering The Big Green Egg, which I mentioned in my 2020 BBQ/Grilling Books Preview.  Craig's recipe is for double-thick bone-in pork chops, but those weren't available due to the pandemic interruptions.  The store did have some country-style, boneless pork ribs, so I went with those.  

Review of Mastering The Big Green Egg by Craig Tabor Page Street Publishing
This will be an excellent Father's Day gift or buy it for yourself to shake things up on your kamado grill this Summer.

Tuesday, May 12, 2020

BBQ and Grilling Books Previews

[FTC Standard Disclaimer]  I received no compensation for this post, other than I received electronic review copies of the books from the various publishers. The links are Amazon Affiliate links. Obviously, if you buy MY book, I get compensated, that's kinda how that works, right?

Whenever I feel like I have gotten into a cooking rut, I like to break out BBQ and grilling cookbooks to shake things up.  Cookbooks expose me to new ingredients, teach me new techniques, and maybe challenge some of my preconceived notions.  

Cooking from written recipes is one of the fastest ways to learn to grill and become a serious grillmaster.  

 Here are some previews of the new books that I have been checking out for 2020.  

Note: Three of these entries are written for specific types of grills. The recipes will work for just about any grill, so don't let that stop you from checking it out.  It's just that the authors provide in-depth knowledge, tricks, and tips for those grills in addition to the recipes.

Prices are as of 5/12/2020.

Award-Winning BBQ Sauces and How to Use Them 

About The Author

Ray Sheehan is the founder/owner of BBQ Buddha, an international award-winning line of healthy-minded BBQ sauces and Rubs.  Ray is also a KCBS Certified BBQ Judge and the pitmaster for the BBQ Buddha Competition Team.  

Book at a Glance

This paperback book varies from the typical pork, beef, chicken, sauce/rubs organization for most BBQ cookbooks.  Instead, this book is organized into chapters based on 10 BBQ sauces recipes with 50 recipes for using those sauces.  I like that unique approach.  The book has classics like MOINK balls, breakfast fatties, and burnt ends as well as creative combinations such as the Surf and Turf Burger and Southern Cordon Bleu. 

Book review Award Winning BBQ Sauces and How To Use Them
Award-Winning BBQ Sauces and How To Use Them is loaded with Ken Goodman's color photos.  

Recipes That Caught My Eye

  • BBQ Infused Turkey Burgers with Apple Jalapeno Slaw
  • St Louis Spare Ribs with Cherry Bourbon BBQ Sauce
  • Pulled Smoked Chicken Sandwich with Carolina Slaw
  • Smoked and Grilled Chicken Wings w/ Peach BBQ Sauce
  • Surf and Turf BBQ Burger with BBQ Aioli

Why You Should Buy It

Adding 10 quality BBQ sauces to your repertoire jump-starts your BBQ and grilling game with a short learning curve. 

BBQ Infused Turkey Burger with Apple Jalapeno Slaw
I've already made the BBQ-Infused Turkey Burger with Apple Jalapeno Slaw with excellent results. It doesn't look as pretty as the book picture but it was still flavorful and tasty.

Show-Stopping BBQ With Your Traeger Grill 

About The Author

Ed Randolph is a hardworking pitmaster. He earned Best BBQ at Food Network's 2017 New York Wine and Food Festival. He won when he appeared on Chopped in 2019. His Handsome Devil BBQ team has won 6 state BBQ championships and caters high-profile events all over the country. Ed also wrote Smoked: One Man's Journey to Find Incredible Recipes. He appears at 50 events a year and as a competitor and vendor, the thought of that leaves me exhausted!  

Book at a Glance

In his new book, Ed focuses on the Traeger grill, the most popular pellet cooker.  The book is 160 pages and has about 60 recipes uniquely organized in Smoker, Grill, Oven, and Rubs/Sauces. He delivers a good variety of recipes that are sure to please your palate.  He includes a basic primer for using pellet grills, tools of the trade, spice guide, and sanitation.  The photography is also by Ken Goodman.

Book Review Show-Stopping BBQ With Your Traeger Grill

Recipes That Caught My Eye

  • Turkey Breast Stuffed with Gruyere Cheese and Spinach
  • Blueberry Muffin Sausage Fatty
  • Smoked Meatloaf
  • Cuban-Style Pork Shoulder
  • General Tso's Chicken Wings
  • Charlies's Blackberry-Glazed Pork Tenderloin

Why You Should Buy It

If you're one of the thousands of new pellet grill owners, let Ed help you get the most out of your pellet cooker.  Again, these recipes will work on any type of grill.

The Offset Smoker Cookbook 

About The Author

Chris Grove, wait....that's me!  My love for BBQ started as a child on a dirt farm road in North Carolina when I had my first bite of chopped smoked pork.  Since then, my BBQ journey has given me a first-class education in smoke and fire.  My teachers have ranged from the relatively unknown side-of-the-road pitmasters to World Champion pitmasters. I have learned about beef and pork on farms, ranches, and in pristine meat labs. I am a pitmaster of my own award-winning competition team and have been certified as a food judge from three different organizations. I have documented this journey on this website for the past twelve years and I share that knowledge and passion in my books.

Book at a Glance

The Offset Smoker Cookbook is my second book, following up The Kamado Smoker & Grill Cookbook.  It is geared toward the common offset smoker found in backyards across America, such as; Oklahoma Joes, Char-Griller, and even the old Brinkmann SnP. With the trend towards highly efficient and often automated smokers, I have seen a resurgence of getting back to the basics of wood, fire and food with offset pits. I share tips, tricks and techniques for getting the most use out of these classic smokers.  Photography by myself, Alexis Grove, and Ally Robinson.

Book Review The Offset Smoker Cookbook

Some of My Personal Favorites

  • Cheddar Chipotle Meatloaf
  • Smoked Whole Pork Shoulder with Golden Mustard Sauce
  • Brown Sugar Bourbon and Sorghum Bacon
  • Deep-Fried Loaded Mashed Potatoes
  • Smoked Spareribs with Honey Bourbon BBQ Sauce
  • Rolled Flank Steak with Bacon Jam and Smoked Gouda
  • NMT Southern Sweet Rub 

Why You Should Buy It

Because my kid is in college?  Kidding.  This book is excellent for someone just starting their BBQ journey, someone who just bought an offset pit, or for people who have an offset pit that just don't use it much. The recipes work on any smoker or grill and the rubs and sauces are some of my best work.

Note:  If you want an autographed copy, email me and we'll make arrangements.

The Offset Smoker Cookbook
Ultimate Roast Beef Sandwich featuring aged strip loin and served with Tobacco Onions for piling on the sandwich.

Texas Q -100 Recipes for the Very Best Barbecue from the Lone Star State, All Smoke-Cooked to Perfection

About The Author

When I first got serious about perfecting my BBQ craft, one of the books I turned to was the best-seller, Smoke and Spice, written by Cheryl Alters Jamison and her late husband, Bill. That book is a classic and is a road map for anyone wanting to learn the art of smoking meat. I have the utmost respect for Cheryl, as an author, and I put her on a level above the rest of us BBQ and grilling book writers.  She doggedly researches her topic, squeezes the secrets out of pitmasters, and has a story to tell.  I guess that you can say Cheryl puts the "author" in the phrase "BBQ authority".  

Book at a Glance

Texas Q - 100 Recipes for the Very Best Barbecue From The Lone Star State All Smoke Cooked To Perfection is a title as big as Texas itself.  It is different than a lot of today's BBQ and grilling books in that it doesn't look like an Instagram feed. Cheryl makes judicious use of pictures and lets her written content, stories, and recipes speak for themselves.  

The book is divided into three sections.  The first section introduces her BBQ story, covers the BBQ basics, and outlines the tools, supplies, and equipment needed for a complete Lone Star outdoor kitchen.  The next set of chapters covers seasonings, beef, pork, chicken, and Gulf seafood. The final three chapters an array of sauces, side dishes, and desserts.

Book Review Texas Q Cheryl Jamison

Recipes That Caught My Eye

  • Smoked Jalapeno Wings with Hot Ranch
  • Brisket Deviled Eggs
  • El Paso Salpicon (a Southwestern Texas sort of hash)
  • Peppered Beef Tenderloin with Jalapeno Bearnaise
  • Sprite-ly Filipino Chicken
  • Backyard BBQ'd Chicken Breasts

Why You Should Buy It

It's written by a legendary BBQ author and will appeal to food geeks (like me), voracious food readers, and anyone wanting to learn authentic Texas BBQ.

Mastering The Big Green Egg 

Page Street Publishing $21.99

About The Author

I'm proud to count Big Green Craig Tabor as a personal friend. If you take one look at his Instagram feed, you'll see that this guy can and will cook anything. His food doesn't just look good, it tastes amazing! I know from personal experience. Craig competes in the World Food Championships and his team won the big daddy of Eggfests - the official Big Green Egg Eggtoberfest with a stunning array of food. When it comes to the grill, Craig Tabor is creative, bold, and skilled and I would pit his cooking against anyone's food.

Book at a Glance

This book is an operator's manual and a cookbook for the Big Green Egg. Craig does an excellent job explaining the ins and outs of how to use a kamado grill. The book is 40 recipes divided into categories that read like Jeopardy categories: Smoking/BBQ, Things on a Stick, In Between the Buns, From the Sea, On the Side, and Fully Baked.  To give you an idea of the bold & creative approach that Craig takes, several years ago we celebrated New Year's Eve at his house and he combined deep frying, smoking, and the then-current hot food trend of Nashville hot chicken to make Smoke-Fired Nashville Hot Ribs. They burned the hell out of my mouth but I couldn't stop eating them. 

Photography by Ken Goodman includes a good bit of step-by-step or instructional photographs.

Book Review of Mastering The Big Green Egg

Recipes That Caught My Eye

  • King of Texas Beef Brisket
  • Sriracha Peach Glazed Pork Chops
  • Steak Kebabs with Chinese Garlic Sauce
  • Pastrami'd Tri-Tip Sandwich
  • Tequila Lime Steak Tacos with Fire Roasted Corn Salsa
  • Nashvegas Hot Grilled Chicken Sandwich
  • Jack Daniel's Tennessee Honey Glazed Cedar-Planked Salmon
  • Fried Green Tomatoes with Chipotle Remoulade

Why You Should Buy This Book

Mastering The Big Green Egg is an excellent book for those new to the kamado grill but this book is good for anyone wanting to jazz up their live-fire cooking.  Craig's recipes are always rock-solid tasty.

I couldn't wait to try Craig's Cowboy Burger so we made it on Mother's Day for our family.  Crispy deep-fried jalapenos, bacon, spicy BBQ sauce, cheddar-jack cheese, and a honking big Wagyu-sausage blend patty all on Alexis' homemade sourdough rolls.  Everyone LOVED them.

Looking down on a mound of deliciousness - you gotta try this burger.

I will be cooking from these books and doing full reviews of some of them.  Whether you get one of these or just grab some of your old cookbooks off of the bookshelf, I encourage you to fire up your grill and try some new recipes this year!  

Monday, May 4, 2020

Chicken Alfredo Pizza

[Standard FTC Disclaimer]  I receive no compensation for this post. 

Our youngest son is homebound from college during the COVID-19 precautions and he had finals this past week.  He was studying and asked if we would make chicken alfredo pizza.

SDoten on Twitter asked about the recipe, so here it is.  It starts with our Simple White Pizza Sauce recipe.   This sauce is also killer in grilled cheeses and melts, see the bonus recipe at the end of the post.

(NOTE:  Our full pizza tutorial is here:  How to Cook Pizza on a Kamado Grill.)

Simple White Pizza Sauce
Published 05/04/2020


  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 1/2 cups half-and-half
  • 2 ounces mozzarella provolone blend of shredded cheese
  • 2 ounces parmesan cheese, shredded
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic salt
  • salt to taste (about 1/2 teaspoon)


Friday, May 1, 2020

Smoked Green Chile Brisket

Reginald asked about my Smoked Green Chile Brisket last week on Twitter:

I was going to send him a link to the recipe but was shocked to find I had not posted it before.  That is surprising because Green Chile Brisket is a staple at our house. It is tender, savory, juicy, slightly earthy, and has a mild kick.  We use it in just about everything.

Brisket Nachos (or tacos, fajitas, enchiladas, chimichanga, )

Green chile brisket nachos cooked on a Big Green Egg kamado grill.
Green chile brisket, fire-roasted corn, diced tomatoes, black olives, green onion, jalapenos, shredded Colby-jack cheese, and our homemade queso.

Breakfast Tacos

Green chile brisket breakfast tacos cooked on a big green egg kamado grill
A slice of green chile brisket with creamy scrambled eggs, jalapeno, diced tomato, shredded Monterey-jack cheese, and chipotle crema.  It was supposed to be a corn tortilla but flour works.

Brisket with Pimento Cheese Grits 

Green chile brisket with pimento cheese grits will make your tongue slap the brain out of your head.
Stone-ground grits loaded with our homemade poblano-pimento cheese and a couple of chunks of green chile brisket.  So good it will make your tongue slap your brain out of your head.

Stuffed Potatoes

Green chile brisket stuffed potatoes.
A couple of small baked Russett potatoes stuffed with cheeses, green chile brisket, green onion, butter, and BBQ sauce.

Friday, April 24, 2020

Book Cook: Diva Q's Slashed Potatoes with Chipotle Aioli

[FTC Standard Disclosure]  I received no compensation for this post.  The book link is an Amazon Affiliate link.

This recipe puts a spin on the typical "steak and potatoes" in both flavor and flair.  The Hasselbeck style potato and chipotle aioli are eye-catching and palate-pleasing.

Diva Q's Slashed Potatoes with Chipotle Aioli
Diva Q's Slashed Potatoes with Chipotle Aioli

I found these two gorgeous USDA Prime, Certified Angus Beef® Brand ribeye steaks, and I wanted to come up with a side worthy of the steaks.

A pair of gorgeous USDA Prime, Certified Angus Beef Brand ribeye steaks from Food City.
I've had people ask me if I get special treatment from the butchers at Food City because my steaks always look so good.  The assumption is that the butchers hold the "good stuff" for me.  While I am friendly with Justin and the team, almost every steak I cook on here was bought straight out of the meat counter.  

Diva Q's Barbecue is full of great grilling tips, BBQ knowledge, and almost 200 lip-smacking recipes.
I went to my bookcase, found this recipe in Danielle Bennett's Diva Q's Barbecue, found this recipe, and knew it was "the one."  I did a full book review when it came out in 2016. Filled with almost 200 lip-smacking recipes and loaded with grilling tips, this book should be in your BBQ library.

When I slice Hasselbeck potatoes, I put chopsticks on both sides of the potato as a guide to keep me from inadvertently slicing all the way through the potato.

Sunday, April 19, 2020

Book Cook: Ribeye Steak with Brown Butter Bacon Sauce

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

Brown butter is clarified butter's wilder brother.  Where clarified butter is polished and mild, brown butter is edgy and has a boisterous flavor.  It is nutty and fragrant from the browned milk solids. Chef Tuffy Stone harnesses that raucousness to create a multifaceted steak in his recipe:  New York Strip with Brown-Butter Bacon Sauce and Balsamic Drizzle.  

Ribeye Steak with Brown Butter Bacon Sauce from Tuffy Stone's Cool Smoke book
I used a ribeye steak instead.  This recipe would work amazingly with any of the major steaks, such as;  strip, ribeye, porterhouse, or filet. 

Cool Smoke:  The Art of Great Barbecue 

I first learned about this book from the author himself at a Smithfield event back in 2016 when he was in the midst of the writing process. 

Tuffy Stone sharing wisdom about cuts of pork at Smithfield's lab in Smithfield VA
Tuffy Stone sharing his wisdom on cuts of pork and how their position on the animal affects your cooking strategies.  

This was a limited and informal event, so we had ample opportunity to talk with Tuffy about his vision for the book, recipes that he was developing, and his experience with the process.  Tuffy spoke passionately about wanting to focus on simple, approachable food that still rocks the palate.  I couldn't wait to pre-order the book and was thrilled when it came out in 2018.

brief review of Tuffy Stone's Cool Smoke: The Art of Barbecue
Tuffy Stone is well-known as a judge from the BBQ Pitmasters shows and a multiple-time BBQ World Champion. He is also a classically trained chef.  He draws on all of those talents and knowledge in his first book - Cool Smoke: The Art of Great Barbecue. [Amazon Affiliate link]

Ribeye Steak with Brown Butter Bacon Sauce

The original recipe calls for NY Strip Steaks.  I went with ribeye instead.  Not for any strategic reason, it was only because the Certified Angus Beef® Brand USDA Prime ribeye steaks were the best looking in the case that day.  

Wednesday, April 15, 2020

Cajun Beer Battered Onion Rings

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

Several people have asked about the beer-battered onion rings that were shown in our post about the I Would Do Anything For Loaf meatloaf sandwich, so here it is.

recipe for Cajun Beer Battered Onion Rings

The secret ingredient is Meat Church Holy Voodoo seasoning, which as the name implies, is a Cajun seasoning.  You could probably substitute Slap Ya Mama's (my other favorite Cajun seasoning) but Holy Voodoo has sugar in it.  I suspect that little bit of sugar contributes to the extra golden color.

Cajun Beer Battered Onion Rings
Published 04/15/2020


  • 12-ounce lager style beer
  • 2 cups self-rising flour (divided)
  • 1 tablespoon Meat Church Holy Voodoo seasoning or other Cajun Seasoning
  • 1 large white onion, peeled and cut into 1/2" rings
  • fine salt