BBQ

Congrats to Sweet Swine O Mine who won Grand Champion at Memphis In May this year. I’m feeling really proud of my good friend and GrillGrrrl contributor, Blake Marcum, whose team won Grand Champion of Memphis In May World Championship Cooking Competition. FYI, this is the Superbowl of Swine, and being named “Grand Champion” means you are the overall winner, having the highest overall score from the judges. Another big shoutout to my friends The Shed BBQ and Blues joint who placed first place in Whole Hog this year. I’ve captured a quick video of them walking the stage. Quick shout out to BigBobGibsons BBQ and good friend Chris Lilly who placed 2nd in Shoulder (to Sweet Swine O Mine) and Melissa Cookston of Yazoo’s Delta Q for placing 2nd in Whole hog. First place in ribs went to High Life on the Hog. Congrats all of you! I know it was a lot of hard work! More recap of the experience to come but thought you all would like to see how it turned out! Share on Facebook Related posts: Memphis in May 2012 Recap: Too Sauced To Pork Team Walks the Stage, Adventures with The Shed BBQ and The Danish National BBQ Team This is my 3rd year writing about MIM and I... Off To Memphis In May- World Championship BBQ Cooking Contest I’m writing this from Memphis as I’m here for my... How To Cook A Winning Tri Tip Tri-Tip: A regional favorite that leaves many scratching their heads-... Related posts brought to you by Yet Another Related Posts Plugin.

0 0 1 369 2109 AlbuKirky Seasonings 17 4 2474 14.0 Normal 0 false false false EN-US JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Trebuchet MS";} As burger month rolls on this week’s inspiration does not come from a local burger joint but my new sweet BBQ sauce. Besides, what’s the point of having a blog if I can’t shamelessly self promote my new products, I’ve got to create some hype. The new sauce will be available soon but for now it’s back to the burgers. BBQ Burger with Onion Straws The BBQ Burger 8 – Quarter pound organic beef patties 8 - Slices of sharp cheddar cheese 4 - Fresh Kaiser rolls 8 – Slices of bacon 2 – Large Onions- thinly sliced ½ - Cup of Cornstarch AlbuKirky Seasonings BBQ Rub & Sauce I started by weighing out the beef in quarter pounds in balls and formed them into patties. On one side of each patty I made an indentation to help keep the patties flat during cooking. Then seasoned the patties with my BBQ rub and set them aside while I started the charcoal. Cooking Burgers on the Big Green Egg For a real BBQ flavor I cooked these burger over mesquite charcoal in the Big Green Egg. I cooked the patties at 450-500 for about 10 minutes, to an internal temp of 130º. When I flipped the patties I poured some BBQ sauce over the top and allowed it to cook into the meat. A few minutes before the patties were done I topped them with the cheddar cheese and cooked for a few more minutes until the cheese has melted. Frying Onion Staws Now for the onion straws, I sliced to onions into very thin strips and dredged with cornstarch and added some BBQ Rub. The onions were then fried in 375º oil for 2-3 min until golden brown. These straws were so tasty right out of the fryer I almost didn’t have enough for the burgers. Since I had disc full of hot oil I dropped my bacon in the oil and fried it up. With everything cooked it was time to assemble these beefy behemoth burgers. I started with the fresh Kaiser bun and added the beef patties that were just dripping with cheese, the added the bacon and then topped with a big pile of onion straws. After all that I drizzled the entire burger with the sweet BBQ sauce. Then I capped with the other half of the bun. BBQ Burger Now for the hard part, getting this tasty tower of a sandwich into my mouth. Actually, I have a double-jointed jaw that I can dislocate to fit large bites of food into my mouth. Once I did get my first bite of this burger it was just spectacular. The smoky beef patties, the sweet bbq sauce, the crunch of the bacon and crispy straws this burger was just a mountain of flavors. Man was it good. I’ve got a few more burgers to do this month, but I think this one is going to be tough to beat.

Cheesy Ham & Grits Breakfast Casserole Grits Cake Pain Perdu Pan Fried Sesame Chicken Tenders Baked Vidalia Onion Black & Bleu Onion Burger Homemade Baby Yukon Potato Salad

Thanks for read my blog for the past 6 years. We are now stepping up our barbecue game. Along with some of my friends and family I've created a new National Team called the Buffalo Boys. We are going to do traditional barbecue but also have a full line of Buffalo Based Products. The road life is going to be hard and long. We want to show the pitmaster that have been doing this long before us that we have what it takes to be one of the best.We need your help. Our team has an Indie GoGo add running for the next few weeks to raise some of the money need to hit the road. We need to buy a commercial smoker, several grills and a trailer. We have set up several perks for folks that help us get this dream on the road. Please Check out our Indie GoGo campaign and pass it around to your friends and family. Thanks for all your support.NorCalBBQ

I had the urge for meatballs but couldn't decide what kind to make.  SO I made three different batches. First batch I went with veal, an egg, minced scallions, beef bouillon, onion powder, seasoned salt, worcestershire sauce and bread crumbs. Second batch was beef, green chili sauce, egg, scallions and bread crumbs.. Third batch was beef, spicy red chili sauce, egg, scallions

seriously – what does it do?

The World BBQ Cooking Contest is held at Memphis’ Tom Lee Park on the banks of the great Mississippi River. I’m writing this from Memphis as I’m here for my annual Father-Daughter bonding trip as we compete on the “Too Sauced to Pork Team”. Watch for live tweets from my twitter handle @grillgrrl and instagram’s “GrillGrrrl” for all things #Pork, Competition BBQ and life on the river at Tom Lee Park the next few days. I’ll be doing interviews as the “Katie Couric of Que” with the  Pork Board and documenting the team experience so you guys can relive the experience in weeks to come that will be featured on the “Porkbeinspired” site. To refresh your memory of years’ past at Memphis in May and what the contest entails, here are my blog posts recapping previous competitions: 2012: http://grillgrrrl.com/2012/05/memphis-in-may-2012-recap/ 2011: http://grillgrrrl.com/2011/05/memphis-in-may-part-ii-the-superbowl-of-swine-plus-my-really-awesome-coleslaw-trophy/ 2011: recap of categories, etc: http://grillgrrrl.com/2011/05/memphis-in-may-ancillary-categories-and-grilled-rattlesnake-wcbbcc11-mim/ 2012: http://grillgrrrl.com/2010/05/memphis-in-may-2010-too-sauced-to-pork/ If you happen to be attending, look for us in Tent R018 right on the river! See you there! Share on FacebookPin It Related posts: Off to Memphis In May BBQ Fest 2012! Hey y’all. I’m blogging from Memphis – the Superbowl of... Memphis in May 2012 Recap: Too Sauced To Pork Team Walks the Stage, Adventures with The Shed BBQ and The Danish National BBQ Team This is my 3rd year writing about MIM and I... "Scoring Q and Drinking Brew" By Blake Marcum; Part One The Ancillary Category Blake Marcum and I know each other through the Too... Related posts brought to you by Yet Another Related Posts Plugin.

Let it be said that I love how cheeses like cheddar and Gruyere melt naturally, even when it breaks, browns, or exhibits any other “imperfect” traits. But it doesn’t mean I wasn’t absolutely intrigued when I heard it was possible to make your own perfectly melting cheese at home – cheese that would soften, stretch and drape itself gently when heated, rather than break or separate. The next thing I knew, I was ordering sodium citrate online and gathering the other necessary ingredients – good quality cheese and Hefeweizen – to give this super-melting cheese a try. The method for this perfectly melting cheese comes from a book called Modernist Cuisine at Home (the “home version” of the revolutionary 6-volume Modernist Cuisine encyclopedic set) but I found the recipe on Chow.com. It’s an incredibly simple process and the results are impressive! (...)Continue reading "How to Make Super-Melting Cheese" >>

Last night I attended a banquet at one of the local upscale eateries and had something they called Apricot Pork. According to the menu, the apricot glaze was made with apricot, soy sauce, and ginger. The glaze was very good, but I was a bit disappointed with the meal due to the pork (tenderloin, it appeared, but possibly a loin cut) being slightly overcooked (as in a bit chewy and dry, but not so bad it was shoe leather in disguise). As I sat there discussing it with one of my dinner companions, it occurred to me that with a little work I should be able to replicate the sauce, and I already know how to properly cook pork tenderloins. Here’s proof. I recreated the sauce using about 3/4 of a small jar of high-quality apricot preserves that SWMBO had left unattended in the refrigerator, minced fresh ginger from a chunk about the size of my thumb, and a couple of tablespoons each of soy sauce and red wine. Everything went in a sauce pan and simmered for about 15 minutes while the pork and sweet potato