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Beyond Meat’s Burger Patty Priced The Lowest It’s Ever Been: $1.60

As meat prices soar, plant-based patty producer Beyond Meat is making an attempt to appeal to the masses.

The company will be releasing its Cookout Classic 10-pack, a value of their well-known plant-based burgers, which will be for sale in most Targets and Walmarts nationwide for $15.99.

“The new offering will be available through mid-August, or until supplies last, and is intended to narrow the price gap between plant-based meat and animal protein, making delicious, nutritious and sustainable plant-based meat more accessible to more people,” said the company in a statement via email. 

The release comes at a time when meat prices are the highest they’ve been since 1974, which the brand hopes will leave typical meat-eating consumers a bit more open to trying plant-based burgers. 

“This forward-looking pricing represents an important milestone along our journey to make Beyond Meat more accessible to all consumers,” said CEO Ethan Brown.

According to CNN, a secondary, less consumer centric reason is that the company has an excess amount of the patties, which were destined for restaurants pre-COVID, and hopes to get rid of the stock.

This plan is only a part of the company’s ever-expanding reach, as they’ve recently inked a deal with Yum Brand’s (KFC, Pizza Hut, Taco Bell) Chinese storefronts and tested burgers in McDonald’s Canada. A direct-to-consumer website will be released this summer, as well. 

Hounded by restaurant shutdowns or not, Beyond Meat appears to be chugging along and trying to turn a negative situation into an opportunity for expansion. 

Whatever the reason the Cookout Classic pack exists, for consumers or for the brand, it does. And, it’ll soon be available at a store near most people. For fans of the product, any sign of the company’s (understandably) premium-priced burgers getting a price slash is a good signal of things to come . 

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#foodbeast Cravings FOODBEAST Recipes SPONSORED

Make This Double XXL Chicken Meatball Sub For Your Memorial Day Barbecue

Memorial Day is fast approaching, which means it’s about time to dust off and fire up our grills. As friends and family gather to celebrate this important day, it’s important to lock in a dynamite recipe that can feed a crowd in no time.

One dish that’s sure to turn heads and satisfy the masses is this Double XXL BBQ Chicken Meatball Sub. We took the classic meatball sub, added a barbecue spin with our favorite Stubb’s Original Bar-B-Q sauce, and then multiplied it by 1000 to create this MASSIVE sandwich.

With cheese smothering both the inside and outside of these loaded chicken meatballs, the pulls you can get on this sandwich easily rival that of any slice of ‘za. It’s complete with all of the flavors associated with barbecue chicken pizza, including caramelized onions, cilantro, and plenty of Stubb’s Original Bar-B-Q sauce.

You can make plenty of these meatballs in advance and chuck them on the grill when the party begins. Simply slather them with Stubb’s, construct the subs, and watch your guests’ eyes pop as they experience the symphony of the flavors inside.

Here’s the deets on how to make this epic BBQ Chicken Meatball Sub.

Prep Time: 15 Minutes
Estimated Cook Time: 1 hour, 10 minutes
Rest Time: 5 minutes
Total Time: 1 hour, 30 minutes

Ingredients

For the meatballs
4 lbs ground chicken
1 lbs pepper jack cheese
2 large eggs, beaten
2 cups bread crumbs
1 cup Stubb’s Original Bar-B-Q sauce
salt and pepper
For the toppings
1/2 lb mozzarella cheese slices
1 bunch of cilantro
1 large loaf of bread
2 large onions, thinly sliced
1 tablespoon olive oil

Servings: 1-2 huge subs!

Directions

Step 1
Heat olive oil in a pan over medium heat. Then add sliced onions. Let cook on low for 20-30 minutes or until caramelized.

Step 2
While onions are cooking, combine ground chicken, egg, Stubb’s Original Bar-B-Q sauce, bread crumbs, and salt & pepper in a large bowl. Mix thoroughly with hands until all ingredients are fully incorporated.

Step 3
Take pepper jack cheese and cut into small 1/2″ cubes. Set aside.

Step 4
Using ice cream scoop, scoop meet onto a sheet tray. Next, take your cubed cheese and place in the center of each piece of seasoned ground chicken. After you’ve placed all pieces of cheese in each scoop, roll meatballs into a circle with your hands until the cheese is completely covered.

Step 5
Place meatballs on grill and brush with Stubb’s Original Bar-B-Q sauce. Continue to rotate and cook meatballs through. While the meatballs are grilling, chop cilantro for garnish.

Step 6
Place buns on grill and lightly toast. Before plating meatballs, give them one last coating of Stubb’s Original Bar-B-Q sauce, then add to the bun.

Step 7
Place caramelized onions and mozzarella cheeses slices on top. Cover grill for ~30 seconds to let the cheese melt.

Step 8
Once cheese is melted, garnish with chopped cilantro. Serve!

Photos by Pete Pham


Created in partnership with Stubb’s

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Celebrity Grub Recipes Video

Gordon Ramsay Says This Is The ‘Perfect Burger’ Recipe [WATCH]

A perfect burger shouldn’t have a million different ingredients, sauces, or gimmicks. It should stick to the basics and simply be well-cooked and well-seasoned. Looks like Gordon Ramsay cracked that secret with his burger recipe.

In a cooking segment for Good Morning America, chef Ramsay broke out the grill and shared his “perfect” burger recipe for the nation from his very own backyard. The burger, featured in his Las Vegas restaurant, looks simple enough to make. Though, to be fair, many of the things Gordon Ramsay does looks pretty easy until you try it at home. Guess practice makes perfect, right chef?

Check out the 10-minute burger tutorial in the video above. If you’re the kind of person that’s been chasing the perfect cheeseburger your entire life, this might be a hot lead to dive into.

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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

A post shared by Laouida Pratt (@weezygy) on

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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Celebrity Grub

Mark Zuckerberg Had An Awesome BBQ-Themed Cake For His Birthday

This Sunday wasn’t just Mother’s Day, it was the day our lord and savior Mark Zuckerberg was born.

The Zuck turned 33, and while he celebrated with his fellow coworkers, he was surprised with a meat-lover’s dream cake.

The Facebook founder posted a photo of the cake Monday, as it was in the shape of a cutting board, topped with ribs, a turkey leg, a sausage, and a t-bone steak. Of course, “Happy Birthday Mark” was inscribed on it, and the big boss looked happy.

Zuckerberg’s love of BBQ has been on display before, as in 2016, he did a Facebook Live stream from his backyard, as he and some friends smoked a brisket and ribs. He gave some smoking tips, and really sounded like he knew what he was talking about.

His Facebook team seems to be very aware of Mark’s fascination with grilling, and channeled that into this birthday cake.

It has to be hard to get a cool cake for a man who has everything, but this cake, well, takes the cake.

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#foodbeast Adventures FOODBEAST News Packaged Food

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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Cravings Fast Food Restaurants What's New

UNPRECEDENTED: This Korean BBQ Joint Will Deliver Right To Your Doorstep

Gen-Delivers

There have been many occasions where we’re craving Korean BBQ. Sadly, most places have a two person minimum in order to dine in. Luckily, there’s a loophole.

Gen, the popular California-based Korean BBQ chain, is now offering a service called Gen Delivers. There, patrons can call in and order a selection of frozen meats for $45. While this isn’t exactly all-you-can-eat, the company says that two people have yet been able to finish the meats in one sitting.

Hey, we’re always up for a challenge.

A typical dine-in experience at the restaurant costs about $45 between two people, the only difference is you won’t have to leave your house to enjoy it. You also have to provide your own method of grilling the meat.

Well at least you don’t have to find a plus one to satiate you KBBQ cravings.

Photo: Gen