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Kentucky’s Finest: Profile of Amy Sipes and John’s Custom Meats

By JR | October 8, 2010 | certified grilladelic, profile series | No comments

Tell everyone about yourself and your business.

My name is Amy Sipes. I am a born and raised Kentucky farm girl. Growing up on my family’s farm in rural Kentucky gave me an appreciation of the struggles and resiliency of small farmers.

Later in life, I found my passion in the big wide world of meat. I currently live on a small farm on the outskirts of Bowling Green. I am also the “better half” of the butcher team at John’s Custom Meats in Smiths Grove, Ky. John and I operate a modern, on-farm full service USDA inspected slaughterhouse, processing facility and retail/wholesale shop. We offer true farm-to-plate services by raising our own beef cattle for direct sale to consumers.

I spend my days (yes, and nights…) balancing family, farm life, and the meat shop, all while navigating the hair-pulling regulatory world of USDA FSIS and HACCP. In keeping with the Kentucky tradition, I’m also a huge supporter of Kentucky Bourbon. This tends to help HACCP thing!

Bacon from John's Custom Meats

What is in your grill arsenal? Any special toys?

I prefer a mix of wood and charcoal. I like smoke! I absolutely adore Grill Charms™. They are the greatest thing since sliced bread. I highly recommend them. An instant read meat thermometer is also a must.

Do you have a “go-to” recipe for grilling or barbecue?

It’s all about the meat baby! For me, good grilling or barbecue begins & ends with the quality of the meat.

It's all about the meat! Medium rare please.

Describe a perfect party: beginning with the music and ending with dessert.

Bourbon concoctions would fill our glasses as everyone swoons over Bob Seger serenading me (and ONLY me…I don’t share) on a beach somewhere in the Caribbean. We’d all nibble on party perfect cutesy appetizers made of bacon among other meaty creations while awaiting our pig to roast to juicy succulent perfection! Dessert? Oh no, I’m too stuffed for that.

This Kentuckian's bourbon of choice

What are some of your favorite, specialty products from near where you live or work?

Specialty products? Hmm, let me see. There are so many in Kentucky. Well, for starters anything meaty we make here! You just can’t go wrong with any of our pastured beef steaks or juicilicous pork. I’m a huge fan of Kenny’s Farmhouse Cheese. My favs are his Kentucky Bleu and Tomato Basil. I’d also highly recommend Four Roses & Woodford’s Reserve bourbon. I must also mention burgoo. It just wouldn’t be Kentucky without it. And, no! We don’t really put roadkill in it…at least not when company’s comin’.

Burgoo

What are five essential tools you would recommend that should be in every grillmasters arsenal?

Instant read meat thermometer
Surface grill thermometer
Hickory chips or chunks
Grill Charms™

Possibly, the most important would be heat resistant gloves. Oh my! How many times I’ve burned myself.

Every city or region has their own signature outdoor cooking specialty. What do you consider Kentucky’s signature experience?

I’d say hands down we Kentuckians love a good whole pig or mutton roast.

What has been your most memorable experience, ever, that involves a grill?

I once caught the pig on fire. More like ablaze really…and no, I don’t want to talk about it.

Any local micro-brew you can recommend?

There seems to be a renaissance of sorts in Kentucky with microbrews. Among the one’s I’ve tried, I really enjoyed Bluegrass Brewing Co.’s American Pale Ale. They also have a seasonal beer called True Blue that’ll knock your socks off. It is made with Kentucky grown blackberries.

What is your perspective on the “buy local” movement?

Ah, I’m in the thick of it. I live it. I practice it. I facilitate it. I preach it. My reasons might surprise you. For me, it basically boils down to few things. Taste, local agriculture, and catering directly to the end user needs and wants. Local meats taste different from farmer to farmer. This can be a fun adventure to explore. Local agriculture is extremely close to my heart. Anytime that I can add value to a neighbor farmer I feel I have done my small part to make their lives better. Lastly, for the end user who doesn’t want their own personal butcher who will do their best to cater to their every wish and desire? That’s a no brainer.

With that said, buying local is not really a new movement around these parts. We’ve been doing this for decades. Years before it was trendy. Other folks are now just realizing that meat really does have flavor. We knew this all along.

What’s the best way for the Grilladelic faithful to follow you?

Facebook page: http://www.facebook.com/johnscustommeats

New eStore is coming soon! This will make ordering our farm meats much easier. In addition, we will have cutting demos and meaty facts to share.

Local beef at it’s finest!

Grassfield Farms: A cheese making paradise

By JR | October 4, 2010 | certified grilladelic, profile series | No comments

Cheese has a long and storied history in the world of grilling and barbecue.

Cheeseburgers are an American icon.
Wisconsin cheeseheads put tailgating on the map.
Cheese brats are some of the best kept secrets in the world of sausage-making
Opa! Can’t forget Greek grilled cheese

In west Michigan, there is an emerging artisan cheese-making scene, led by folks at farms like Grassfields.

Tell everyone a little about yourself and/or your business?

Hello! My name is Betsy Meerman from Grassfields Farm in Coopersville, M I. Our farm is a 5 generation dairy. We have been raising grass fed, pasture raised animals since the 1990′s, including our dairy cows, steers for beef and our chickens for eggs and meat. In 2007 we were certified Organic, making our land, dairy cows and cheeses certified organic as well. In 2002 we began making raw milk cheeses including Gouda, Lamont Cheddar, Edam, Leyden and several original varieties.

Are you a charcoal or gas person?

I use a gas grill and I am not a professional griller…but I would like to learn!

Describe a perfect party: beginning with the music and ending with dessert.

Friends, food, and lots of dessert options:)

What are some of your favorite, specialty products from near where you live or work?

Delicious grass fed beef from a local farm:)

What do you consider your region’s signature experience?

West Michigan is starting to become well known for cheese and more and more people are starting up their own creameries. Also Art Prize.

What has been your most memorable experience, ever, that involves a grill?

My 19th Birthday, in the rain at Grand Haven beach, grilling burgers over coal.

What is your perspective on the “buy local” movement? Do you promote local farms and the “farm to fork” movement?

We certainly do promote the buy local movement. It’s kind of hard to ship our products, so when people come directly to our farm to purchase our meats, cheeses, etc., they are getting the best that we have.

Any additional information, pictures or stories you would like to share?

We are really excited to have Grilladelic come to our farm for the Local First event in October!

Big Moe! The BBQ Legend from Allegan, MI

By JR | August 29, 2010 | certified grilladelic, profile series, stories | No comments

Tell everyone a little about yourself and your business:

My name is Paul ‘Big Moe’ Pritchett. I am the President and CEO of Big Moe Pritchett BBQ. Grew up in Allegan, went to school at Kalamazoo Valley CC then off to Western Michigan where my time was cut short by a football injury. Managed the Town & Country on Portage and Reed for over ten years while grilling on the side.

The BBQ sauce recipe has been handed down from my great great aunt. She was a house slave in Alabama and her duties included preparing food for the slave owners and cleaning then later every day she would prepare food for the field slaves. The cut of meat was pretty bad for the field slaves so she came up with a sauce to cover the taste….the rest is history.

I’ve been grilling since 1970 when I was a sophomore at Allegan H.S.. This continued while working at Rockwell, then some road construction. I then went into business for myself in the mid 1980′s in Allegan with a convenience store that was used to also sell BBQ. With the help a few friends, started bottling and selling the sauce out of my trunk in the early 90′s. After winning my first Michigan State BBQ Contest I decided to go with my dream and secured a local business to bottle the sauce. Our sauce is now found in over 200 Spartan Stores, Wal-Mart and we just became the signature sauce for Sam’s Club in Michigan. We currently compete at all the local contest and recently won 1st place at the Kalamazoo Ribfest. We can be found at some of the biggest festivals all summer and do catering year around.

What’s in your grilling or tailgating arsenal: (type of grills, accessories, gadget, etc)? Are you a charcoal or gas person?

We own 5 portable grills (big grills on wheels) that we use for contest and festivals. We only use charcoal with a taste of hickory wood.

What is your “go-to” recipe for grilling or barbecue?

Our ribs have won many contests for us along with our chicken. Our recipe is a family secret. If I told you, I’d have to ………..We do have a process that has worked well for us. It includes our sauce and the number of times that we baste and turn the meat once it’s done. When done right, the sauce becomes caramelized and people seem to love it. We competed all over the state of Michigan, Memphis, Kansas City and Bentonville, Arkansas.

Describe a perfect party: beginning with the music and ending with dessert.

We prefer good old time funky R n B followed by our signature foods such as ribs, chicken, pork steaks, polish dogs, beans and rib tips. Our most popular dessert has been, Sweet Potatoe Pie.

What are some of your favorite, specialty products from near where you live or work?

Our Rib Tips are always something that people look forward to. We also do a special blend in making our BBQ pork n beans. Of course we use are own award winning sauce on everything we do. We’ve found our customers enjoy beer as well as wine with our food. We once sold 1 ton of meat at the Bronson Polish Festival. We were the only food vendor on the same side of the road and we were place between the truck pulls and the beer tent.

What are five essential nuggets of wisdom you would give to anyone interested in vending barbecue?

1) Know your fan base.

2) Don’t deviate from your most popular dishes.

3) Always use an open fire.

4) Don’t hesitate to enhance the taste with things such as, hickory wood.

5) Listen to your customers

Every city or region has their own signature outdoor cooking specialty, what do you consider west Michigans’s signature experience?

At the recent Kalamazoo Ribfest, there were 15 local BBQers that competed for the best in Kalamazoo. BBQ Ribs have become very popular in West Michigan and we’ve seen a consistent rise in the number of people that participate each and every year. By the way, did I mention that Big Moe’s won the Best in Kalamazoo BBQ at this years Ribfest? Not bad for an old country boy from Allegan.

What has been your most memorable experience, ever, that involves a grill?

Winning the state contest. We showed up with an old pickup and one grill. Other teams showed up with color-coordinated uniforms, the truck was the same color and the grills were also the same.

Any local micro-brew you can recommend?

What is your perspective on the “buy local” movement? Do you promote local farms and the “farm to fork” movement? Why or why not?

Absolutely, we support buy local. We grew up and still know a lot of the farmers in the area. The best food is local and one of the reasons is the freshness of the food.

Any additional information, pictures or stories you would like to share?

Check out Youtube.com/bigmoesbbq and see video of us at the Kalamazoo Ribfest also watch the Middle School Girls Basketball team we sponsored this year that played in the tough, Grand Rapids Courthouse League. We finished 7-3. That after losing our first two games. The YouTube video and site was put together by the daughter of a close friend of mine, Barry Ballinger. He has 13 year old twin girls that are 5′ 7″ and played on our team this year. Kathryn and Kalani Ballinger played on our BB team and Kathryn set up the YouTube site and put the videos together..

“Show Me” the Beef! Profile of Whitney Wallace, Missouri Beef Council

By JR | August 26, 2010 | certified grilladelic, profile series, stories | 1 Comment

Whitney is a journalism major and typically is the “interviewer” and not the “interviewee”. So Grilladelic is more than happy to flip the script and put Whitney front-and-center. Straight from the heartland, a Grilladelic profile of the Missouri Beef Council’s Whitney Wallace!

Tell everyone a little about your organization?

Every time farmers sell cattle, they pay $1 per head to fund the beef checkoff. This money is used to fund research to improve everything in the beef industry from genetics to make beef more lean, to finding better ways to handle animals while providing the care to keep them comfortable and safe. And, to educate people about beef- including how to cook different cuts and to create new recipes.

What would be in your grilling or tailgating arsenal? Are you a charcoal or gas person?

I sway toward charcoal for that smoky flavor and the coveted grill marks, but convenience has made me use a gas grill. Growing up, my parents used gas grills for most occasions, but with an empty nest (and per Mom’s request) Dad has gone back to his charcoal ways. That means every trip home is even better because I get burgers and steaks done the charcoal way! In fact, I’m visiting them on the farm this weekend and looking forward to some beef on the charcoal grill!

What is your “go-to” recipe for grilling or barbecue?

I’m a kabob girl at heart. To me, they’re the perfect combination of fresh veggies and a great flavored steak. Here’s my simple go-to recipe:

1 pound top sirloin, cut into 1 inch cubes
1 red onion 1 red or green pepper
2 cups pineapple
Pepper
Garlic Powder

1. Cut peppers and onions into 1 inch pieces before coating with Italian dressing in a bowl. In a separate bowl, sprinkle garlic and pepper on cubed beef.

2. Thread the beef, veggies and pineapple onto skewers. I usually keep the veggies and fruit on separate skewers from the beef that way I can cook them for different amounts of time. It saves you from crispy onions because you can move the onions to indirect heat and allow the beef to continue cooking.

3. Grill the kabobs to your liking, I do about 8 to 10 minutes for medium-rare to medium doneness; turning occasionally.

4. Once everything is cooked, you can just use a large bowl and take all the goodies off the skewers. If you have picky eaters you can use separate bowls for each ingredient and let them choose what items to put on their plate!

5. Enjoy!

This is my favorite meal on the grill because it pairs great beef with the crunch and flavor of great veggies, too. I also like that all the work is done on the grill and I don’t have to manage the grill while I’m also worrying about veggies or another side dish on the stove!

I love them so much I usually double the recipe to cook enough kabobs that I have leftovers ready for lunch during the week. After the meal, I just portion out the right amount of beef and the grilled veggies into plastic baggies or containers so I can heat them up for a flavorful and nutritious meal during busy work days! I’m pretty picky about leftovers, so it’s saying a lot that I love reheating these!

Even my business cards have a picture of beef kabobs because I’m obsessed with them!

Describe a perfect party: beginning with the music and ending with dessert.

I love the smell of charcoal on the grill, so that ought to be the beginning of all perfect parties! Otherwise, I just enjoy being outside and sampling new recipes on the grill. I tend to be creative in the kitchen, which can be a lot of fun. My friends are used to me saying “this is the first time I’ve made this, so we’ll just have to see how it turns out.” Luckily we have fun and enjoy the food with good company.

If I named a favorite song to describe the perfect grilling party, it would totally be “Cheeseburger in Paradise!” One of my favorite grilling parties was with my family over the Fourth of July. We decided to make “Star-Spangled Cheeseburgers” and the kids totally loved helping cut out the star-shaped cheese slices. Having something fun like that always makes a backyard party better! We also play with bubbles and sidewalk chalk a lot while the food is cooking.

For my grown-up cookouts, I love making new cocktails to try with friends. Right now I have a sangria recipe I want to try, so I’m planning to whip that up next week for a get-together I’m hosting with friends.

What are some of your favorite, specialty products (besides beef) from Missouri?

My favorite place to get Missouri-made products is at the AgriMissouri booth at the Missouri State Fair. They have everything from jalapeño pepper jelly and hot mustard to salsa and other great seasonings and sauces. They also promote their items online at: http://www.agrimissouri.com/.

My all-time favorite Missouri brand is Ott salad dressing. It is a family favorite because it is produced in my Dad’s hometown of Carthage, Missouri. The “Original Famous Dressing” has a sweet flavor and is a great addition to salsa to make the best taco salad dressing!

Another thing I love in our state is the great local wines we have. Most people are surprised to learn that Missouri has nearly 100 wineries. I’ve gotten to tour several of these and I’m so impressed with the grape varieties and wines we can produce here in the Show-Me State. I toured a winery in New Zealand last winter and recognized a lot of the same practices we share with them. As a Missouri native, I’m proud to know we’re producing wines that can compete with some of the more well-known wine regions in the world. To me, Missouri wine is a great compliment to beef. My two favorite wines come from Les Bourgeois located on the Missouri River and St. James Winery which is in the southeastern part of the state. They’re both family owned and have GREAT selections to choose from!

What are the essential tools you would recommend that should be in every grillmasters arsenal?

I am very strict about food safety and if you ask anyone who has been in the kitchen with me they’ll confirm that. I remember both of my parents being very conscious of food safety as I was growing up, but in recent years it seems I’ve even gotten to be more strict than they ever were. I definitely knew the “two hour” rule long before I even learned how to multiply. And for the record, leaving food out creates multiplication of bacteria, so it’s just not smart! So if you hadn’t already guessed it, I’m a firm believer in meat thermometers. Cooking meats to the proper internal temperatures can eliminate potential bacteria, so why not use one?

I also use tongs when grilling because meat forks pierce the meat and can cause the steak or meat to lose moisture.

What is your perspective on the “buy local” movement? Do you promote local farms and the “farm to fork” movement? Why or why not?

Our population is more and more curious about the food we eat because less than 2% of us are from a farm. That’s why we work with a variety of farmers and ranchers to help educate consumers about food production from “farm to fork.” We host what we call Pasture-to Plate panels where Missouri farmers and ranchers talk about the daily responsibilities they have in caring for their land and animals. No matter what label is on the food you buy, you can rest assured the farmer who produced that food is dedicated to food safety and quality. These farmers are feeding their families with the same food we’re eating, which is exactly why they care about the food we eat.

What is your website?

Our website is: www.mobeef.org but we have daily updates on our blog www.missouribeefcouncil.com, so that is sometimes more helpful for folks if they’re wanting to learn new things, on a more regular basis! As you can see, the blog posts come from real people and they’re always about topics that matter to other real people, in other words we strive for relevancy! We’re proud that everyone on our team grew up on a family farm, so animal care and land stewardship is something we believe in 100 percent. This personal experience is crucial as we help educate others about farms and where our food comes from, but we do our best to introduce our audience to a variety of Missouri farmers because they’re the ones working 365 days a year to put the food on our tables. Because farmers and ranchers are so dedicated to their jobs, they make my job easy and so very enjoyable!

Any additional information, pictures or stories you would like to share?

I have a love for food. It’s one that likely started as the result of a grandmother who could toss unmeasured ingredients into a pot, pan, or bowl and end up with the most delicious meal. Or maybe it’s from my need to be creative, and since I wasn’t good at art my creativity had to come in the form of recipes. My original kitchen creations aren’t always successful, but it’s really exciting to try new things.

One great thing about my job is that I not only love cooking with beef, for the flavors and emotional feelings of lighting up the grill, but also because of the health benefits. How cool is it that there are 29 different lean cuts of beef to choose from? Not only that, but all beef is an excellent or good source of nine essential nutrients. Ever heard the phrase, beef gives you ZIP? That stands for zinc, iron, and protein, all of which beef is an excellent source.

I live an active lifestyle! My nights usually include Zumba classes, Jazzercise or a hike in Rock Bridge State Park . If it weren’t for the beef on my plate, I wouldn’t be getting the lean protein I need to be physically active.

Creswick Farms: Purveyors of Many Fine Foods (plus bacon)

By JR | August 24, 2010 | certified grilladelic, profile series | 2 Comments

My kingdom for a slab of bacon! (An ancient Grilladelic saying)

Here is a profile of Creswick Farms owners, operators, chief farmhands, and the geniuses behind some tasty, tasty, bacony-goodness, bacon.

Tell everyone a little about yourself and/or your business?

Andrea & Nathan Creswick owners of Creswick Farms

Our slogan is: From Greener Pastures Comes Better Food.

We produce Grassfed Beef & Lamb, Pork, Poultry, Fresh Squeezed Brown Eggs, Sausages and Smoked Foods (Including Nitrite Free Bacon) Our products are chemical free – Our animals thrive without antibiotics, hormones, and systemic biocides. You can visit our website for more information about our philosophy and products.

What’s in your grilling or tailgating arsenal: Are you a charcoal or gas person?

Weber charcoals (18, 22 & Ranch Kettle), and still using Phoenix gas grill. Rotisserie over charcoal is ideal. Prefer charcoal (lump) but run gas when necessary.

What is your “go-to” recipe for grilling or barbecue?

Basic Memphis style rub (Salt, Pepper, Paprika, Brown Sugar, etc) over mustard coated pork loin, wrapped in bacon.

Describe a perfect party: beginning with the music and ending with dessert.

Still working on the perfect party – will let you know when I’ve found it!

What are some of your favorite, specialty products from near where you live or work?

Being in the meat business, all of our own products of course!!

What has been your most memorable experience, ever, that involves a grill?

Doing a Texas style beef shoulder on the grill.

Join the Creswick Farm page on Facebook too!

Certified Grilladelic

How Sweet It Is!

By JR | August 15, 2010 | certified grilladelic, profile series, recipes, stories | No comments

Tell everyone a little about yourself and/or your business?

Sweet Life Sauce Company was “officially” started in 2009 by Rob and Holly Willets. Our BBQ Sauces started with fresh picked New England Apples and other ingredients Rob found in the kitchen pantry of Holly’s Mom back in 2006. Since then they have been tested with friends and family at shindigs on the banks of the Saco River From New Hampshire to the Coast of Maine to the sun and sand of Florida. With brewing currently underway in Florida we’re bringing a little Yankee Ingenuity and Southern Hospitality to you in each jar. Enjoy our Apple and Raisin based BBQ Sauces Sweet Life BBQ Sauce and Spice of Life BBQ Sauce; our Peach, Habanero and Cayenne pepper hot sauce called Screamin’ Peaches Hot Sauce and our Habaneroa and Jalapeno Louisiana Style Hot Sauce called BooDreaux’s Cajun Rocket Fuel’ , and our No-Salt Grilling Rub, Symphony of Seasonings.

What’s in your grilling or tailgating arsenal? Are you a charcoal or gas person?

Currently in possession of a Weber Genesis Gas Grill that we use to tinker with our sauces on various chunks of protein from chicken to wild boar to stoned fish. We also have the Brinkmann Bullet Smokers in the shed ready to go at a moments notice…always started with a pile of Kingsford Charcoal in a Weber Charcoal Chimney and some of our favorite Orlando Sentinel Editorial pages from the Sunday paper.

I have an old..and I mean OLD gas gril out back that is now a charcoal grill when we need it. Still works great!

When needed…we have been know to dig a whole in the back yard, fill it with a few bags of charcoal, lay a hammock of chicken wire across some metal poles, and slapping a 75 pound whole split pig on that fire…injected with onion juice, garlic juice, olive oil, salt, peppered, and just left to swinging on that hammock until it is DONE! Talk about some ooohs and ahhhs…

What is your “go-to” recipe for grilling or barbecue?

.A TurduckenOINK! This is a conconction inspired from a Turducken and MOINK balls. It is a bacon wrapped turkey breast stuffed with a duck breast stuffed with boneless chicken thighs, sweet onions, and buttercup squash. Sounds like a big affair to do but is actually quite easy and leads to lots of ooooohs and ahhhhhs and general showmanship whenever you cook one on the grill.

(Check out The Sweet Life Recipes online)

Describe a perfect party: beginning with the music and ending with dessert.

A little bit of chicken fried, cold beer on a Friday night, a pair of jeans that fits just right…and the radio on…

How about a start around 4 pm. We’re on a beach looking across the Ocean. Horseshoe pit is set up ready to go…just had a 50 pound sack of crawfish flown in from Louisiana Crawfish Company. We have a little Zydeco, Bluegrass, and Boston cycling through the iPod in the background.

Boston Butts have been going on the smoker since about 3 am and are falling off the bone…a venison roast is slowly smoking under the drippings of the Boston Butts…

What are some of your favorite, specialty products from near where you live or work? (meats, sauces, seasonings, beer, wine, cheeses, etc)?

Obviously, we’re pretty big fans of Sweet Life Sauce Company BBQ Sauces, Hot Sauces, and Grilling Rubs. Grilling with all the fresh citrus we get here in the winter is something to look forward to. The different types of Citrus impart a wide variety of flavor to meats cooked on the grill. Fresh lemons, oranges, grapefruits, limes, tangerines, and kumquats all add wonderful layers of flavor on the grill.

What are five essential tools you would recommend that should be in every grillmasters arsenal?

A Charcoal Chimney…never use lighter fluid

A great set of tongs with a reach of 18 inches or so…

A really good towel…

Symphony of Seasonings Grilling Rub

Patience…Zen-like patience…

Every city or region has their own signature outdoor cooking specialty (Maine: lobster bakes, Wisconsin: fish boils, KC/St Louis- BBQ)…what do you consider your region’s signature experience?

Being from the Adirondacks and transplanted to Florida for all these years I’ve found Florida to be a melting pot of all types of flavors from around…let’s say East of the Mississippi. We have our seafood in Florida…fresh fish that is awesome on the grill…nothing better than pulling fresh Pompano out of the surf at Canaveral National Seashore in February, getting them to the beach, cleaning them, stuffing them with fresh lemon and garlic, and throwing them on a charcoal hibachi brushed with a thin layer of Sweet life BBQ Sauce to have for an incredible breakfast with your friends. You can’t beat the tailgating experience at Ben Hill Griffin Stadium on the campus of the University of Florida either!

What has been your most memorable experience, ever, that involves a grill?

This one brings me back to my childhood and all the summer nights with my family in the Adirondacks…it was the small charcoal hibachis that I remember with BBQ chicken grilling on them as we had friends and family visiting us. And I remember the smell and taste of that chicken…the skin slightly charred with the BBQ sauce sticking perfectly…all over our faces…our Springer Spaniel looking for any morsels that hit the gorund…It was the people and the pototo salad and coleslaw and cupcakes that went along with all those warm hibachi nights…

Any local micro-brew you can recommend?

I can…Orlando has a local brewer…Orlando Brewing. They have a incredible line of organic brews with my favorite being the Blackwater Dry Porter…it is delicious and has an incredible finish on your palette…

What is your perspective on the “buy local” movement? Do you promote local farms and the “farm to fork” movement? Why or why not?

I’m becoming more and more like Wendell Berry each day…actively trying to live the Art of the Commonplace. I rent kitchen space from a local farm on their property to brew our sauces and rubs. We participate in one of the oldest Farmers markets in Florida in Sanford each Saturday. We buy most of our ingredients and supplies from local or state of Florida companies…

We also have a very good customer that operates a farm to fork business in Central Florida that has given us great visibility to the benefits of getting back to local businesses and locally grown food. Once you start your own small business you realize how important supporting local people is versus hitting the big box stores and national chains that could care less about you or the community you live in. I don’t think there is enough space for me to go on this soliloquy…so I’ll stop here.

I’m www.sweetlifesaucecompany.blogspot.com. This is our blog and has been used to get my creative writing itch…scratched.

Look up robwillfish on Youtube and you will find a video recipe for the TurduckenOINK I mention above. I also have 15 or so other recipes and a couple out in the community videos of me doing Hot Sauce shots with our two hot sauces.

The Patron Saint of Grilladelic

By JR | August 14, 2010 | certified grilladelic, profile series, stories | No comments

Tell everyone a little about yourself and/or your business?

My name is Ben Eisendrath and I own and run Grillworks Inc. We make the Grillery line of wood-fired grills. Now in the second generation, I am in the midst of expanding our line, refining the individual products and reintroducing the art of open fire wood grilling to the culinary community.

What’s in your grilling or tailgating arsenal? Are you a charcoal or gas guy?

You are missing the most important category here! Wood imparts the best flavor range, hands-down. Chunk charcoal is a fine fall-back, but you just cannot produce the varied tastes you can with the different whole woods that are out there. I have a patio full of Grillworks grills

What is your “go-to” recipe for grilling or barbecue?

I have several. I’ll give you an easy one here.

Dijon babyback ribs. Coat the ribs in Grey Poupon Dijon mustard (yes the brand matters). It should be thick enough that you cannot see the surface of the ribs. Mix in some minced garlic and sprinkle generously with good soy sauce. Allow to sit for 25 minutes. Grill (over wood if possible) slowly and continue to baste with the soy while cooking. A hit every time.

(Check out Steve Raichlen’s recipes for wood grilling)

One of the world's best grillers on one of the world's best grills.

Describe a perfect party: beginning with the music and ending with dessert.

Outdoor tree-lined meadow at dusk. Wood fire crackling and low music playing, probably a Pandora station anchored by Gotan Project (modern Argentine tango band).

Chilled russian vodka served alongside raw oysters and garlic steamed mussels as people settle down.

Bone on rib steaks seasoned with sea salt and garlic go on the grill as folks gather to watch the flames and sizzling cuts. Bourbon and Malbec make their appearance as the gathered transition to the meat course.

Steaks are served with young grilled asparagus and fresh tomato and avocado salad. Once the grill surface is clear of meat, bananas and sugared split peaches take their places on the fire, caramelizing while everyone finishes their argentine-worthy beef.

The molten bananas are split in their skin and the sweet hot peaches served with hand-churned vanilla ice cream.

Another round for all and a new log on the fire.

What are some of your favorite, specialty products from near where you live or work?

Maryland softshell crabs, Pennsylvania spring lamb and southern Virgina wines, preferably consumed at the vineyard.

What are five essential tools you would recommend that should be in every grillmasters arsenal?

For the wood griller:

Apple wood, oak, pecan and mesquite small splits.

Newspaper for starting and Fatwood for backup or in case of a wet start.

Long grill fork, 18″ plus.

Long grill knife, same.

Your drink.

Every city or region has their own signature outdoor cooking specialty (Maine: lobster bakes, Wisconsin: fish boils, KC/St Louis- BBQ)…what do you consider your region’s signature experience?

The seafood of the Chesapeake and Mid-Atlantic shore. Famous for crabs but great for fish like skate, rockfish and the underappreciated and excellent-for-grilling bluefish.

What has been your most memorable experience, ever, that involves a grill?

Bringing my father to the unveiling of the first grill produced by my resurrected Grillworks Inc.

(Here’s the backstory on The Grillery)

Any local micro-brew you can recommend?

I focus mainly on bourbon and wine, so I’ll give you my current favorite there: Bulleitt Frontier bourbon.

What is your perspective on the “buy local” movement? Do you promote local farms and the “farm to fork” movement? Why or why not?

I do. The movement is exactly in keeping with my belief that natural wood cooking is the best way to do your grilling. Wood is available locally almost anywhere in the USA and it generally will out-flavor any charcoal (and there isn’t even a comparison with the petroleum fuels).

We do regular events with local farms, farmers, butchers(most recently 4505 meats) and chefs (Dan Barber among others). If you can get it locally you should, and usually it will taste better than a similar product shipped across the world to your supermarket.

Editor’s note: Made in Michigan!

The Good Life with Kurt Stauffer. A Grilladelic Profile

By JR | August 12, 2010 | certified grilladelic, foodie, profile series, stories | No comments

1) Tell everyone a little about yourself and/or your business?

Kurt Stauffer, Commanding Officer

Micro-roastery, coffee bar, lab and tasting room. Offering wholesale and retail coffee supplies, training, equipment and a unique experience.

2) What’s in your grilling or tailgating arsenal: (type of grills, accessories, gadget, etc)? Are you a charcoal or gas person?

Less is more. I like to wing it. My favorite grill is a backyard chiminea with a grill on bricks. Best all time grilling experience was grilled rainbow trout in a canoe that we had just caught and grilled and ate in the hibachi while we continued to fish.

3) What is your “go-to” recipe for grilling or barbecue?

greek style marinade including fresh herbs, lemon juice salt and pepper. Oh yeah, throw some smoked paprika on there!

4) Describe a perfect party: beginning with the music and ending with dessert.

Duck hunting camp. On the water before dawn. Limit of ducks by 10. Duck broken down and cooked in a cast iron skillet over an open fire and the offal cooked on skewers and served with a white pepper, soy sauce and orange juice glaze. Served with an Old Fashion and the sounds of a crackling fire and the banter of your hunting buds.

5) What are some of your favorite, specialty products from near where you live or work? (meats, sauces, seasonings, beer, wine, cheeses, etc)?

Sobie meats. Founders Red’s Rye.

6) What are five essential tools you would recommend that should be in every grillmasters arsenal?

wood. tongs. large stainless steel mixing bowl. knife

7) Every city or region has their own signature outdoor cooking specialty (Maine: lobster bakes, Wisconsin: fish boils, KC/St Louis- BBQ)…what do you consider your region’s signature experience?

corn on the cob roasted on the grill. any meat will do but lets be honest, michigan is a burgers and dogs state.

What has been your most memorable experience, ever, that involves a grill?

Roasting a whole goat at our ROWSTER picnic in 2009

Cabrito

9) Any local micro-brew you can recommend?

10) What is your perspective on the “buy local” movement? Do you promote local farms and the “farm to fork” movement? Why or why not?

I say buy quality. If its locally produced (and it usually is), that’s just a bonus. Seek out quality and you will usually find yourself doing business locally.

What is your website?

Grilladelic Profile: @iTweetMeat

By JR | August 6, 2010 | certified grilladelic, profile series, stories | 1 Comment

Dr. Chris Raines is a meat guy. He studies, eats, cooks, processes, opines, teaches, blogs and tweets meat.

I first “met” Chris last year while participating in both #AgChat and #MeatCamp TweetUps (Tuesday and Thursday 8:00pm-10:00pm respectively).

I would encourage anyone, who is interested in the science behind the “meat supply chain” to follow Chris on Twitter or through his blog posts. I also would encourage you to check out both #Agchat and #Meatcamp on Twitter. A great way to expand your personal network and your knowledge of agriculture and meat production.

Tell everyone a little about yourself and the work you do at Penn St.

I was raised on a my family’s farm in Western Ohio, doing the 4-H thing throughout my youth. I moved to Oklahoma to study Animal Science at OSU (yes, I initially wanted to be a veterinarian…), then went to Kansas State for other meaty studies. Now I’m at Penn State. I have a pretty unique job – much of it involves outreach to PA’s local meat processors, keeping them up to snuff on regs, etc.

What’s in your grilling or tailgating arsenal? Are you a charcoal or gas person?

Traditional Weber kettle, charcoal. And, of course, an instant-read meat thermometer.

What is your “go-to” recipe for grilling or barbecue?

I tend to experiment with different recipes or cooking regimen that I concoct.

Describe a perfect party: beginning with the music and ending with dessert.

Perfect? Tom Petty would be playing live and we’d all visit over a variety of micro brews at the beach or the lake — something like that. Appetizers would be creative veggie applications because the perfect party would focus on barbecue … and thus likely extremely high consumption of meat. Dessert? Chocolate covered bacon!

What are some of your favorite, specialty products from near where you live or work?

Pennsylvania has some unique products such as Lebanon bologna (I like the regular, not the sweet stuff).

I’m not big into barbecue sauces… Every once in awhile I get to interact with some folks close to the coast … I’m a big shellfish fan!
Every city or region has their own signature outdoor cooking specialty, what do you consider a Pennslyvania signature experience?

Now, I’ve only lived in PA for 2 years. The state is very diverse culturally and topographically, so there’s a bunch of variety among our local flair. My estimation is that a signature PA experience involves venison, kielbasa, some sort of casserole served a-la small church potluck.

What has been your most memorable experience, ever, that involves a grilling or barbecue?

It involved fire and burning hair — very memorable, indeed.

Any micro or craft-brew you can recommend?

They’re all a bit different just like people’s tastes. I typically prefer IPA’s.

What is your perspective on the “buy local” movement? Do you promote local farms and the “farm to fork” movement? Why or why not?

In my view, the benefits of the “buy local” movement include food that could perhaps be fresher, and may mean more dollars are retained within the local agricultural community. Sometimes people hype up other (un)advantages like safety (I observe this with other things like “organic”), but I think the primary driver is a sensed connection to food. Many people have questions about food, likely because of their multigenerational removal from food production. I’ve visited with many people who say that just knowing a farmer and having him or her explain why they do what they do is all they’re after. And that could be the same for a farmer in PA, CA, MA, or GA.

What is your perspective on the “grass-fed” vs. “corn-fed/finished” beef debate?

Ah, a fun topic to follow. To me, it’s about preference and what’s available in your area. Perhaps there isn’t much grain for feed, such as in the Northeast, so if keeping local, grassfed or something similar may be the way the best option. To me, it does not reflect cow A being better treated than cow B. There are certainly cases in which the grainfed animal may have had a better life than the grassfed animal. The relative health differences are if anything very very minimal. In the end, we’re debating flavor preferences, that’s all.

How can folks follow Chris Raines?

twitter.com/iTweetMeat

das.psu.edu/meat

meatisneat.wordpress.com

The World’s Favorite Spice

By JR | July 30, 2010 | profile series, stories | No comments

This special profile features the insights of Brent Reame; Entrepreneur, Scientist, Adventurer, Gourmet, and Lover-of-Life. Brent is truly 21st Century Renaissance Man and 100% Certified Grilladelic!

Brent is the Managing Partner of Beanilla, a company that was founded by Rob Conley.

Tell everyone a little about Beanilla Trading Company?

Beanilla Trading Company is an online retailer and wholesaler of the highest quality vanilla products in the world. We offer whole vanilla beans from India, Indonesia, Madagascar, Mexico, Papua New Guinea and the Kingdom of Tonga. We also have two types of double strength vanilla extracts, three types of vanilla paste, organic vanilla bean cane sugar, vanilla fleur del sel, organic ground vanilla and vanilla powder. We have been in business for nearly 5 years and have customers worldwide. Please check us out at www.beanilla.com.

What are some of the more “non-traditional” uses of vanilla you have found?

Great question. The base flavor for any vanilla product is from a whole vanilla beans. The flavor and aroma of vanilla beans vary greatly depending on the origin and species of the vanilla. For example, vanilla beans from Mexico are very different than vanilla beans from Madagascar even though they are the same species, vanilla planifolia. Our company offers 8 different types of whole vanilla beans.

Vanilla beans from the Kingdom of Tonga go very well with the savory flavors of pork. For example, some chefs use Tonga vanilla on grilled pork tenderloin. Tahitian Vanilla Fleur De Sel, a sea salt from the coast of Brittany, France, is often used to top caramels. Several varieties of vanilla beans are used by micro breweries in beers ranging from stouts to IPAs. Vanilla is not only very versatile, it is also the world’s favorite spice!

You’ve posted several action shots of your grill work on our site in the past. Typically mouthwatering stuff. What’s in your grilling or tailgating arsenal? Are you a charcoal or gas guy?

We are currently sporting a Weber Kettle (charcoal) and Weber Genesis gas grill. Both were well flavored by my Dad for several years before graciously being passed on. I definitely prefer charcoal over gas and use it whenever possible. However, it seems that at least once per month we quickly run out of grilling real estate on the kettle. The gas grill is perfect for those times we need more space.

What is your “go-to” recipe for grilling? When you need to impress.

Lamb chops. Simple, quick and easy… but always sure to impress!

As the chops are rising to room temperature, I baste them with olive oil and cover them with fresh rosemary, coarsely ground black pepper and chopped garlic. In the meantime the charcoal should be started. The fire should be prepared for high heat. Cook direct high for approximately 4 minutes per side for a nice medium rare.

Describe a perfect party: beginning with the music and ending with dessert.

The perfect party is a simple affair. Guests are hopefully a mix of close friends and newcomers. The music is loud and run by Pandora, our favorite DJ. The grills are filled with food… hopefully with locally raised pork or beef. It is always fun when guests to bring the side dishes. Dessert is typically of the cold liquid variety

What are some of your favorite, Michigan-based, specialty products? (meats, sauces, seasonings, beer, wine, cheeses, etc)?

Local, grass fed lamb from Muleflock in Coopersville, Michigan is the best. I get a whole one every year.

Coffee from Madcap or Rowsters, both in Grand Rapids.
Beer: We are lucky to have a handful of fantastic breweries in Michigan. I support them frequently!

Anything new, food-wise, in the works for you?

Yes… very very soon.

The Grilladelic world thanks Brent and we look forward to future updates about Beanilla and your new ventures!

All posts in profile series

Kentucky’s Finest: Profile of Amy Sipes and John’s Custom Meats

Tell everyone about yourself and your business.

My name is Amy Sipes. I am a born and raised Kentucky farm girl. Growing up on my family’s farm in rural Kentucky gave me an appreciation of the struggles and resiliency of small farmers.

I spend my days (yes, and nights…) balancing family, farm life, and the meat shop, all while navigating the hair-pulling regulatory world of USDA FSIS and HACCP. In keeping with the Kentucky tradition, I’m also a huge supporter of Kentucky Bourbon. This tends to help HACCP thing!

What is in your grill arsenal? Any special toys?

I prefer a mix of wood and charcoal. I like smoke! I absolutely adore Grill Charms™. They are the greatest thing since sliced bread. I highly recommend them. An instant read meat thermometer is also a must.

Do you have a “go-to” recipe for grilling or barbecue?

It’s all about the meat baby! For me, good grilling or barbecue begins & ends with the quality of the meat.

Describe a perfect party: beginning with the music and ending with dessert.

What are some of your favorite, specialty products from near where you live or work?

What are five essential tools you would recommend that should be in every grillmasters arsenal?

Possibly, the most important would be heat resistant gloves. Oh my! How many times I’ve burned myself.

Every city or region has their own signature outdoor cooking specialty. What do you consider Kentucky’s signature experience?

I’d say hands down we Kentuckians love a good whole pig or mutton roast.

What has been your most memorable experience, ever, that involves a grill?

I once caught the pig on fire. More like ablaze really…and no, I don’t want to talk about it.

Any local micro-brew you can recommend?

There seems to be a renaissance of sorts in Kentucky with microbrews. Among the one’s I’ve tried, I really enjoyed Bluegrass Brewing Co.’s American Pale Ale. They also have a seasonal beer called True Blue that’ll knock your socks off. It is made with Kentucky grown blackberries.

What is your perspective on the “buy local” movement?

With that said, buying local is not really a new movement around these parts. We’ve been doing this for decades. Years before it was trendy. Other folks are now just realizing that meat really does have flavor. We knew this all along.

What’s the best way for the Grilladelic faithful to follow you?

Facebook page: http://www.facebook.com/johnscustommeats

Twitter: @KyFarmersMatter

New eStore is coming soon! This will make ordering our farm meats much easier. In addition, we will have cutting demos and meaty facts to share.

Local beef at it’s finest!

Grassfield Farms: A cheese making paradise

Cheese has a long and storied history in the world of grilling and barbecue.

Cheeseburgers are an American icon.

Wisconsin cheeseheads put tailgating on the map.

Cheese brats are some of the best kept secrets in the world of sausage-making

Opa! Can’t forget Greek grilled cheese

In west Michigan, there is an emerging artisan cheese-making scene, led by folks at farms like Grassfields.

Tell everyone a little about yourself and/or your business?

Are you a charcoal or gas person?

I use a gas grill and I am not a professional griller…but I would like to learn!

Describe a perfect party: beginning with the music and ending with dessert.

Friends, food, and lots of dessert options:)

What are some of your favorite, specialty products from near where you live or work?

Delicious grass fed beef from a local farm:)

What do you consider your region’s signature experience?

West Michigan is starting to become well known for cheese and more and more people are starting up their own creameries. Also Art Prize.

What has been your most memorable experience, ever, that involves a grill?

My 19th Birthday, in the rain at Grand Haven beach, grilling burgers over coal.

What is your perspective on the “buy local” movement? Do you promote local farms and the “farm to fork” movement?

We certainly do promote the buy local movement. It’s kind of hard to ship our products, so when people come directly to our farm to purchase our meats, cheeses, etc., they are getting the best that we have.

Any additional information, pictures or stories you would like to share?

We are really excited to have Grilladelic come to our farm for the Local First event in October!

Big Moe! The BBQ Legend from Allegan, MI

Tell everyone a little about yourself and your business:

What’s in your grilling or tailgating arsenal: (type of grills, accessories, gadget, etc)? Are you a charcoal or gas person?

We own 5 portable grills (big grills on wheels) that we use for contest and festivals. We only use charcoal with a taste of hickory wood.

What is your “go-to” recipe for grilling or barbecue?

Describe a perfect party: beginning with the music and ending with dessert.

We prefer good old time funky R n B followed by our signature foods such as ribs, chicken, pork steaks, polish dogs, beans and rib tips. Our most popular dessert has been, Sweet Potatoe Pie.

What are some of your favorite, specialty products from near where you live or work?

What are five essential nuggets of wisdom you would give to anyone interested in vending barbecue?

1) Know your fan base.

2) Don’t deviate from your most popular dishes.

3) Always use an open fire.

4) Don’t hesitate to enhance the taste with things such as, hickory wood.

5) Listen to your customers

Every city or region has their own signature outdoor cooking specialty, what do you consider west Michigans’s signature experience?

What has been your most memorable experience, ever, that involves a grill?

Winning the state contest. We showed up with an old pickup and one grill. Other teams showed up with color-coordinated uniforms, the truck was the same color and the grills were also the same.

Any local micro-brew you can recommend?

Bells….

What is your perspective on the “buy local” movement? Do you promote local farms and the “farm to fork” movement? Why or why not?

Absolutely, we support buy local. We grew up and still know a lot of the farmers in the area. The best food is local and one of the reasons is the freshness of the food.

Absolutely, we support buy local. We grew up and still know a lot of the farmers in the area. The best food is local and one of the reasons is the freshness of the food.

Any additional information, pictures or stories you would like to share?

“Show Me” the Beef! Profile of Whitney Wallace, Missouri Beef Council

Whitney is a journalism major and typically is the “interviewer” and not the “interviewee”. So Grilladelic is more than happy to flip the script and put Whitney front-and-center. Straight from the heartland, a Grilladelic profile of the Missouri Beef Council’s Whitney Wallace!

Tell everyone a little about your organization?

What would be in your grilling or tailgating arsenal? Are you a charcoal or gas person?

What is your “go-to” recipe for grilling or barbecue?

I’m a kabob girl at heart. To me, they’re the perfect combination of fresh veggies and a great flavored steak. Here’s my simple go-to recipe:

1. Cut peppers and onions into 1 inch pieces before coating with Italian dressing in a bowl. In a separate bowl, sprinkle garlic and pepper on cubed beef.

3. Grill the kabobs to your liking, I do about 8 to 10 minutes for medium-rare to medium doneness; turning occasionally.

4. Once everything is cooked, you can just use a large bowl and take all the goodies off the skewers. If you have picky eaters you can use separate bowls for each ingredient and let them choose what items to put on their plate!