I made my TV debut this morning on Fox40 Live Show. What a treat it was to make MOINK Balls for Sacramento icon Paul Robbins. Here is the Original MOINK Ball Recipe.
Continue reading … MOINK Balls on Fox40 Live Morning Show
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I’ve had some great thrills here at Memphis In May and one of the best ones was getting to meet Chef John Stage. Chef Stage may not be as well known on the BBQ competition circuit as others but to me he’s a rock star. John is the owner of Dinosaur BBQ. Dinosaur BBQ Continue reading … Memphis In May #9: John Stage Check out the great video from Char-Broil about the on the Char-Broil Celebrity Grill-Off. Celebrities from local Memphis radio and TV stations participated to raise money for local charities. I was lucky enough to partner with Jay Young of radio station KIX 106 to get 2nd place and win $250.00 for Special Olympics. Continue reading … Memphis In May #6: Charbroil Celebrity Grill-Off
So just who is this Julie Reinhardt? Julie Reinhardt, owner of Smokin’ Pete’s BBQ, a Seattle joint, is passionate about the slow smoke of barbecue and understands the difference between ‘cuein’ and grillin’. Born into an extensive Southern family, Reinhardt is ready to talk pork butt with the most macho grillmaster. She plans and caters big events, and teaches smoking and grilling classes for women, Reinhardt lives with her husband, son, and daughter in Seattle, Washington. “–She-Smoke back cover
I learn so much from my fellow BBQ enthusiasts on The BBQ Brethren. There is not a greater group of people in the world. They are willing to share everything they know. Learning about different “meat” products is a great way to increase one’s smoking and grilling skills. Recently there was a discussion of Goetta on the forum and this lead me to giving it a try. The following interview with Top Chef contestant Kevin Gillespie was originally published in Smoke Signals magazine, the new online publication of The BBQ Brethren. It is republished here with the permission of Smoke Signals magazine. The original interview was conducted prior to the winner of Top Chef – Las Vegas being announced.
Kevin Gillespie, one of this year’s final three contestants turned down the full-ride MIT scholarship to go culinary school instead. With a smile on his face and simple, yet elegant meals, Kevin has become one of the fan favorites to win this competition. As the Executive Chef and part owner of the Wood Fire Grill in Atlanta, Georgia, Kevin has combined his love of southern culture with casual dining to create a menu that doesn’t quite fit the mold of most restaurants in the area. “I believe food should be simple and approachable but still packed with surprises,” he said in explaining his philosophy for cooking. “We change the menu every day. We don’t write a menu and then place an order for ingredients. It’s the other way around. Every day we tell the suppliers to bring us whatever is best and then we write the menu from there. It’s like a jigsaw puzzle,” continued.
There is nothing more All-American than the hamburger in my book. There has got to be a good reason hamburgers are found at family reunions, picnics, tailgate parties and the like. It’s because they just scream friends and good times. In my book there isn’t much you can do to improve upon the hamburger. So when I got the chance to give August Kitchen’s J-Burger seasoning I took it. Most “hamburger” seasonings are dry spice type seasonings. As you’ll see this is far from the case with this product. |
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I wasn’t sure what to expect. Over the past month or so I had gotten to know Julie in a “Twitter” sense, but really had no idea how extensive her experience and knowledge in the BBQ world was. With over 20 years in the BBQ and catering business she has probably forgotten more than I know at this point.
