Tag Archive for: foodie

Why The Best Southern Barbecue Takes Weeks To Make — Southern Foodways Alliance




Rodney Scott cooked his first whole pig at 11 years old, sealing his fate to become a barbecue pit master. Today, he runs the pit his parents — Roosevelt and Ella — opened in a converted garage in 1972: Scott’s BBQ, in Hemingway, South Carolina. Watch the video above from the Southern Foodways Alliance to learn more.

For more episodes of Southern Foodways Alliance, click here: https://www.youtube.com/playlist?list=PLUeEVLHfB5-ROQmelaHNfPnrkQATnZQ9n

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Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.

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Kamado Joe's Director of Culinary Inspiration Eric Gephart | Live Q&A at ATBBQ.com Headquarters




Today we’re bringing you something a little different. This is a live Q&A that Eric Gephart, Director of Culinary Inspiration at Kamado Joe, did at All Things Barbecue headquarters for the Kamado Joe Block Party that we hosted.

Eric answers questions about whether he does or does not wrap brisket, if he smokes meat fat side up or fat side down, and where he thinks the best barbecue in Raleigh, NC is. Check it out!

PS: Sorry for the low resolution. Since this was a Facebook Live originally, we were stuck with a 360p video. Not up to our usual standards, but the information was too good not to share!

Shop Kamado Joe @ ATBBQ
http://www.atbbq.com/kamado-joe

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Kamado Joe Block Party at All Things Barbecue | Wichita, KS 2017




We had a blast hosting Chef Eric Gephart, Director of Culinary Inspiration for Kamado Joe, for the Kamado Joe Block Party. We fed nearly 300 people off of two Kamado Joe Classic II’s and a Big Joe II. Thanks to Creekstone Farms, Sunflower Shrimp, Heritage Farms and Dale’s Supermarket for helping provide some amazing proteins and Aero Plains Brewing for the great beer!

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Venison Summer Sausage Recipe




Chef Tom smokes up some classic Venison Summer Sausage with a mixture of 2/3 venison and 1/3 beef fat. Using these LEM seasonings makes sausage making incredibly simple, and they’re a great jumping off point for making a sausage just the way you like it. Enjoy!

Full Recipe: http://thesauce.atbbq.com/videos-venison-summer-sausage/

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Lamb Burger with Green Harissa Recipe




Chef Tom cooks up one of our favorite burger fusions, the Lamb Burger. We kick that up a notch with a green harissa sauce.

Full recipe: http://thesauce.atbbq.com/videos-lamb-burger-green-harissa/

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Green Bean Casserole Recipe




Green bean casserole is a family favorite for us here at All Things Barbecue and Chef Tom brings a little life back to this boring old dish by breaking it down into three simple components and cooking it all up on our Napoleon Grill PRO665RSIB. Shop @ ATBBQ: https://www.atbbq.com/

Full recipe: https://thesauce.atbbq.com/videos-green-bean-casserole/

Featured products:
Napoleon Grills – https://www.atbbq.com/napoleon-grills?cat=15&link=branddd
Cattleman’s Grill California Tri-Tip Seasoning – https://www.atbbq.com/cattlemans-grill-california-tri-tip-seasoning.html
Lodge Cast Iron Dutch Oven – https://www.atbbq.com/nsearch/?q=lodge+cast+iron+dutch+oven

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Beer Can Bacon Burger Recipe




Chef Tom takes the ultra popular beer can burger and puts a twist on it, because what would a burger with beer in the title be without beer in the recipe? Full recipe: https://www.atbbq.com/thesauce/recipes-beer-can-bacon-mushroom-swiss-burger/

We start with bacon then cook onions and mushrooms in the rendered bacon fat (and add some good beer for extra flavor), build our enormous 1/2 lb. burger bowls, wrap them with a strip of thick cut smoked bacon and fill it up with swiss cheese, bacon and our veggies.

The burgers go on the smoker, which is set at 275ºF, until they hit an internal temp of 160ºF and we slap the monster burgers between fresh baked buns and the world rejoices.

Shop @ ATBBQ: https://www.atbbq.com/

Featured products:
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
House of Q House BBQ Rub – https://www.atbbq.com/house-of-q-house-bbq-rub.html

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Smoked Turkey Recipe




Chef Tom brines, spatchcocks, seasons, smokes and finally high heat roasts a turkey, showing you step by step how to create the perfect bird for your holiday gatherings. Shop @ ATBBQ: https://www.atbbq.com/

Full recipe: https://thesauce.atbbq.com/videos-spatchcock-smoked-turkey/

Featured products:
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
Sweetwater Spice Lemon Thyme Turkey Bath – https://www.atbbq.com/sweetwater-spice-lemon-thyme-turkey-bath-brine-concentrate.html
Brining Bucket – https://www.atbbq.com/catalog/product/view/id/2633/
Poultry Shears – https://www.atbbq.com/victorinox-poultry-shears.html
Oakridge BBQ Santa Maria – https://www.atbbq.com/oakridge-bbq-santa-maria-seasoning-rub.html
Instant Read Thermometer – https://www.atbbq.com/yoder-smokers-maverick-pt75-instant-read-thermometer.html

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Chili Verde Recipe




Chef Tom cooks up a delicious pot of chili verde. Shop @ ATBBQ: https://www.atbbq.com/

Full recipe: https://thesauce.atbbq.com/videos-chili-verde/

Featured products:
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
Cattleman’s Grill Carne Asada Seasoning – https://www.atbbq.com/cattlemans-grill-8-second-ride-carne-asada-seasoning-rub.html
Lodge Cast Iron Dutch Oven – https://www.atbbq.com/nsearch/?q=lodge+cast+iron+dutch+oven

Our Podcast (Cooking with Fire):
https://geo.itunes.apple.com/us/podcast/cooking-with-fire/id1134637540?mt=2

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