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Lucille’s Brisket Mac Melt Is A Magnificent Marvel Of Barbecue

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Since the art of barbecue has been around, smoked brisket and mac ‘n cheese have always existed in complete harmony. In homage of this perfect culinary marriage, Chris Ferrell, Executive Chef at Lucille’s Smokehouse Bar-B-Que at MainPlace Mall in Santa Ana, California, created a new Lucille’s BBQ Brisket Mac Melt Sandwich, a beautifully stacked masterpiece of barbecued goodness.

brisket mac melt

For barbecue fans, there might not be anything more delicious than this combination of soft and juicy, perfectly smoked brisket, paired with the smooth creaminess of velvety soft mac ‘n cheese.

This item features a few thick slices of Lucille’s perfectly smoked brisket, a steamy helping of melty, creamy mac ‘n cheese, strips of savory applewood smoked bacon, cheddar cheese, and crispy onion straws.

brisket mac melt

To top off this behemoth of brisket sandwiches, it’s drenched in Lucille’s famous BBQ sauce and served on two thick slices of crispy Texas toast. 

Think you can conquer this beastly creation of barbecue sandwiches? There’s only one way to find out—you better grab a napkin. 


Created in partnership with MainPlace Mall

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Features

10 Things To Grill This Summer That Aren’t Meat

Summer is creeping up on us faster than a cell phone salesman at the mall kiosk and we’re going to have to figure out what to cook once we fire up those grills.

While burgers, hot dogs, steaks, and chicken are always a safe bet, sometimes guests will want something a little more than just meat.

We dug around and found 10 different things you can throw on the grill that doesn’t require any meat. Happy grilling, everyone!


Veggies

Photo: Bush’s BBQ Boot Camp

Yeah, you could steam your veggies and they’ll probably be slightly healthier for you. OR you could throw them on a white-hot grill and get a satisfying char to them as smoke and fire come together to create one hell of a vegetable dish.

A little lemon juice and salt also goes a long way here, BTW.

Corn

Grilled corn is a pretty big staple when it comes to barbecue. The ears cook until about half of the kernels are browned and blackened. Then you just allow a pat of butter to melt directly onto the surface.

Growing up in a Vietnamese household, we were also partial to this green onion oil that we would just slather onto grilled corn. It was divine.

Pizza

If you’re a fan of wood-fired pizza, you can actually create a makeshift wood-fire oven with your grill. If you’re worried about your pizza dough melting through the grate, however, YouTuber DaveHax came up with a solution to keep this from happening.

Simply take a cupcake tin and let your pizza sit on top of it as you grill. The dough should hold steady and the prevent any spillage. The result: a nice and smokey pizza deserving of your tastebuds.

Mushrooms

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Even though a thick mushroom cap can’t compare to a juicy cut of steak, it’s still a pretty decent alternative to meat. You can grill up a bunch of small white button mushrooms or a few slices of portobello at once.

Once they’re browned, drizzle a little olive oil on top with a tiny pinch of salt and you’re ready to cut into these aromatic fungi.

Grilled Cheese Sandwiches

They don’t call it grilled cheese for nothing. While the majority of the world makes their grilled cheese straight up on the stove top, culinary guru Alton Brown actually grills his grilled cheese.

While a tedious process for such a simple dish, Brown claims this will drastically improve your cheese sandwich. Check out the video above to see a step-by-step rundown.

Tofu

Need a meatless substitute to get your protein fix? Slice up some tofu bricks and light them up. Just make sure to properly grease your grate, or your tofu will end up a sticky mess. Keep it cooking until it’s nicely charred and brown. The crispy exterior will add a nice texture that complements the soft interior of the tofu.

Avocados

Avocados are one of the most addicting fruits around. We can throw them on pretty much anything and it’ll taste better. Recently, we had the pleasure of tasting oakwood-smoked avocados and it was one of the best variations of the fruit we’ve had the pleasure of putting into our mouths. If you don’t have the equipment and patience to smoke an avocado, however, grilling it may be the next best thing.

Chile Relleno

Photo: Bush’s BBQ Boot Camp

A different take on the classic chile relleno: simply mix together some corn, beans, peppers, and cilantro inside a hollowed out chile. Before adding the stuffing, char your pepper a bit to give it some flavor. Now you can fill it with your medley of ingredients and some cheese on top.

Toss it on the grill just long enough for your cheese to melt, encompassing your beans and peppers. It tastes pretty damn good.

Watermelon Slices

As a quick and easy palette cleaners in between all the heavy BBQ items this summer, you can toss a few slices of watermelon directly onto the grill. You’ll only want them on long enough to get a nice sear and a smokey flavor. Sprinkle a little sea salt on your melon and enjoy a refreshing bite.

Dessert

Looking for something a little sweet to close out your backyard BBQ? A while back, Foodbeast came up with three different desserts that could be made directly on any grill. We’ve got banana boat s’mores, chocolate churro quesadillas, and strawberry shortcake kebabs.

Check out the video to see how we whipped up these desserts.

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‘Brontosaurus Rib’ At NYC BBQ Joint Will Trigger Your Inner Carnivore

Take one gander at this hulking beef rib at Mighty Quinn’s in New York City and you’ll understand the prehistoric comparisons. Headed up by Pit Master Hugh Mangum, this meat centric paradise is an amalgamation of Texas and Memphis style barbecue techniques, resulting in what he calls as ‘NYC BBQ’.

One of the feature items at Mighty Quinn’s is the Brontosaurus Rib, a massive 6-pound beef plate short rib cut that’s rubbed with Hungarian paprika, salt, and pepper. To get the Jurassic-sized portion to become fall-off-the-bone tender requires 12 hours in the smoker, cooked low and slow.

The outcome? One giant excuse to eat like a Flintstone for a day. The duality of the Brontosaurus Ribs’ sheer size and its resulting supple meat makes for an unforgettable dining experience already. Pair that up with Mighty Quinn’s other excellent bbq offerings and you’d swear you were farther down south in the U.S.

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Foodbeast Helps Set Guinness World Record With Smithfield For World’s Largest Grilling Lesson

“Yo let’s build fam, I FW your vision,” me basically once I heard that Smithfield brand was trying to set the first-ever Guinness World Record for the world’s largest barbecue lesson. Though that really wasn’t explicit verbatim and likely just my inner thoughts, I was still hyped to check off a bucket list experience of being a part of a Guinness World Record.

Peep the setting: Kansas City, Mo, AKA the barbecue capital of the world. Over 300 eager participants seeking world record glory. Nine-time World Champion pitmaster Chris Lilly, Weber grillmaster Kevin Kolman, and Kansas City Chiefs Defensive Lineman Chris Jones leading grilling and tailgating fans through two recipes featuring Smithfield Prime Back Ribs and Roasted Garlic & Herb Marinated Fresh Pork Chops.

Colin E. Braley/AP Images for Smithfield

The rules to set the record were simple: the one-hour long lesson which showcased the ease, convenience, and versatility of grilling fresh pork, must have all participants’ dishes cooked and completed within the given time limit. Very minimal social media posting was allowed during the lesson and anybody who left the designated grilling lesson area was eliminated from participation and inclusion in the record.

Though nature called for a few eliminated participants, triumph was ultimately achieved on April 27th and Smithfield officially set the first-ever Guinness World Records title for the largest grilling lesson with 336 participants at Arrowhead Stadium in Kansas City, Mo., as announced by official Guinness World Records adjudicator Phillip Robertson.

Smithfield Guinness World Record Attempt for "Largest Grilling Lesson"

Colin E. Braley/AP Images for Smithfield

The event not only launched the brand’s national “Get Grilling America” campaign, but also celebrated National Barbecue Month and the Kansas City Chiefs’ Draft Party.

Foodbeast was really out here helping set world records and partaking in the world’s best barbecue. Twas lit like the hottest grills getting Guinness World Records’ attention, fam.

Smithfield Guinness World Record Attempt for "Largest Grilling Lesson"

Colin E. Braley/AP Images for Smithfield
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Features

24 Grilling Tips To Crush Your Next Barbecue

If you love barbecue as much as I do, grilling season is all-year round.

On a recent trip to Bush’s Baked Beans BBQ Boot Camp, I got to learn some essentials to grilling from a seasoned pro. You may know Steven Raichlen from the PBS series Project Smoke or his bestselling book The Barbecue Bible. Raichlen served as the official grill master for Bush’s BBQ Boot Camp and imparted decades of grilling wisdom on a small team of amateurs.

Myself, included.

The day-long crash course on everything BBQ was designed to give even the most novice of barbecuers a strong foundation for handling the grill.

I spent some time and transcribed my sloppy writing from the course into a few tips for anyone interested in making their barbecue experience even easier.

Check them out!


Seasoning

Salt and Pepper are essential when it comes to seasoning meats. Sometimes that’s all you need.

If you want to add more layers, a rub of salt (salty), coarse black pepper (heat), paprika (earthy), and brown sugar (sweet) covers most taste sensations you’d want on your meat.

With the seasoning base mentioned above, you can customize it with additional spices depending on the type of cuisine you’re interested in cooking.

When salting meat, make sure to do it from an elevated angle (see SaltBae) to ensure that the salt is evenly distributed. This avoids getting irregularly salty patches in your cook.

Meats

When using a meat thermometer, make sure to insert it through the side of your cut and not from above to get a more accurate reading.

Use tongs or spatulas when turning your meat. Piercing cuts with a fork will drain the meat of its flavor and juices.

When making burgers, use ground beef that’s at least 15-18 percent fat. This prevents your patties from being too dry. Twenty-five percent, however, is too fatty.

Do not press your burger patty with the spatula when grilling. All this does is squeezes out the tasty juices inside your burger.

Grilling

Direct grilling is when high heat is used to cook small or thin cuts of meats and vegetables.

Indirect grilling is when foods are cooked near or around the heat source while not sitting directly above it. This method is ideal for large or fattier cuts of meats or fish that will take a while to cook.

Charcoal burns hotter and drier and provides the best sear potential, but you won’t get too much flavor when cooking with it.

Propane grants you the option of controlling your temperature with the push of a button, but also provides little flavor.

Wood provides tons of flavor with a plethora of varieties. Different types of woods are paired with different types of meats. Wood, however, is a little more difficult to control in terms of temperature.

When cooking large cuts of meats, fight the temptation of opening your grill or smoker. Every time you peek, you lower the temperature and add to your cooking time. Just believe in yourself and trust your meat will come out beautifully.

Allowing your meat some time to rest after you cook it is a must. This creates a tastier and juicer product than if you were immediately primed to slice it open.

If your asparagus has the tendency to fall between the slits of your grill, take a skewer and carefully pierce four to five stalks of asparagus. These “boats” will keep from falling into the fire.

Basic Tips

Be as organized as possible. Have everything you need by the grill before you start.

Make sure you have enough fuel before you begin. You can’t stop halfway to go pick up some fuel.

Stay as clean as possible. Throw out waste and wipe your station down as you cook. Clean your grilling grates after every use.

After you clean your grates, make sure to keep it lubricated. Just take a paper towel soaked in oil or some kind of rendered animal fat and carefully oil the grate.

This is a no-brainer, but we can’t stress this enough. WASH YOUR HANDS after handling raw meat.

Try to avoid wrapping your food inside aluminum foil when grilling or smoking. Raichlen compares it to making love with protection on.

Instead of having to waste two plates for raw and cooked meats, just throw a layer of plastic wrap over one plate for the before and after. So picture it as plate, plastic layer, raw meat. Once all the raw meat has been cooked, remove the plastic and place it flush on the plate.

Never use the same cutting boards for raw meat and cooked meat. If you only have one cutting board, pour boiling water over it to kill any bacteria.

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Brace Yourself For Mess Hall Canteen’s ‘SPAM Bomb’

FOODBEAST’s upcoming meat festival, Meat Street Presented by the Makers of SPAM Brand at Main Place Mall, is about to turn the wildest dreams of SPAM lovers and meat aficionados into a never-before-seen experience that will showcase unique, MEAT STREET exclusive recipes you won’t find at your local county fair. (Get your tickets here!)

One of the vendors at the festival is Mess Hall Canteen, who has become a model innovator in the mobile food industry, creating share-worthy gourmet dishes that push the limitations of what can be accomplished in a food truck. And they’re bringing plenty of that artillery to MEAT STREET.

Brace yourselves, Mess Hall Canteen is about to set off the SPAM BOMB: a crispy, and cheesy take on Spam musubi. Imagine melty mozzarella and pepper jack cheese, with sliced HICKORY SMOKE SPAM wrapped in a tempura battered nori, and deep fried until golden brown.

Get your cameras ready, because the SPAM BOMB is about to blow up on social media.

Earlier this month, the world was introduced to Mess Hall’s other MEAT STREET item — The Beef Shank, a deep-fried sous vide beef shank, smothered in chipotle barbecue sauce. But, you know that’s wasn’t all the ammo they were packing.

As MEAT STREET gets closer, stay tuned in and you’ll get a chance to preview all the juicy exclusive items that will be available for those in attendance at MainPlace Mall in Santa Ana, Calif., April 22.

Earlier, the world got its first look at Doner Saltado, a MEAT STREET specific recipe created by So Cal-based Doner G Turkish & Mediterranean Grill.

For more MEAT STREET event information visit www.eatmeatstreet.com or check out the event page on Facebook!

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Fast Food

McDonald’s Actually Serves BONE-IN Ribs In The Czech Republic

McD-Ribs-Czech

Every year, McDonald’s bring back the McRib – a pork-patty slathered in BBQ sauce and served between two pieces of bread with some pickles and onions. While the sandwich itself is shaped like a rack of traditional ribs, it’s still missing those delicious bones BBQ lovers can’t help but gnaw on. Probably because of potential choking hazards.

That’s not so much a concern in other countries, however.

Brand Eating reports that McDonald’s locations in the Czech Republic have begun serving bone-in ribs at select restaurants.

The ribs, served in pieces of three, coincide with the launch of the fast food chain’s new Big Tasty Bacon and Big BBQ Bacon sandwiches and will be available at participating McDonald’s locations in the Czech Republic. You can enjoy the ribs with a choice of dipping sauces like sweet & sour, mustard, bbq,  and sweet chili.

Man, those actually look amazing. Wonder if they just fall off the bone…

Photo: McDonald’s Czech Republic

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For One Day, Dickey’s Barbecue Is Giving Away A Free Pound Of Meat

Looking for a mouthful of meat? Dickey’s Barbecue Pit is holding a pretty sweet deal on any of their barbecued meats this weekend, reports Brand Eating. For any pound of meat purchased, you can get a second pound for free.

While the meats may vary depending on the location, the restaurant chain offers up to eight types of barbecued meats: chicken, jalapeño cheddar kielbasa sausage, Polish-style kielbasa sausage, turkey, honey ham, pork ribs, pulled pork, and beef brisket.

The deal will only be available on Saturday, Jan. 21. All you have to do is sign up to their mailing list, to which you will receive a coupon for the deal to present on the day of.

You bet your hickory-smoked buns we’ll be there getting a pound of brisket.