Welcome to the 2nd issue of “Just Grilled”. The purpose of this series is to introduce to you to some blogger folks out there that I’ve run across that have inspired me, are incredibly interesting, informational and so entertaining that I can’t pass up the chance to introduce them to you . Hopefully you’ll make some new friends along the way.
I’d like to introduce you to Nibble Me This. Chris, or “the guy with the green egg” as I call him, lives in Knoxville, Tennessee. I really enjoy his blog because I’m learning a lot about those Big Green Eggs. Yes, Chris owns a Big Green Egg, you know those odd green egg-shaped things that are a combination smoker, grill, convection oven and for all I know will also wash and dry clothes? Now every time I walk into my local Highlands Ranch Ace Hardware, and see those green egg-shaped cooking devices, I think of Chris and all of those wonderful recipes he churns out.
I think my favorite post of his was “It’s been a burger kind of week”. Man, take a look at that photo he took of that hamburger, featured alongside photos of his son at football practice, made me want to wave the American Flag, grill a burger, make some potato salad and listen to Lee Greenwood’s “Proud To Be An American”. You can see the entire post by clicking here: http://www.nibblemethis.com/2009/09/its-been-burger-kind-of-week.html
Check out, or better yet, subscribe to his blog, you never know, there might be a green egg in your future.
So Chris, if you would step to the microphone please
Name: Chris G
City: Knoxville, TN
Blog url: http://www.nibblemethis.com
How long have you been blogging? I’ve been food blogging since January of this year. I did have a general/personal blog prior to that for several years but it was more of a journal.
Six words to describe the food you like to cook: live fire, experimental, not pretentious, amateur.
Six words to describe you: food curious, athletic, empathetic, incorrigible, clown.
Proudest moment in the kitchen: There have been so many “WOW, this is the best I’ve ever made…” moments, but the proudest moment was cooking a full BBQ menu for a family who was going through an incredibly tough time in their lives, I mean more than you can imagine. A friend knew them and approached me about helping him cook dinner for them. I ended up cooking for 15 people. It was great getting to do something I liked to help someone else that I didn’t even know.
Most embarrassing moment in the kitchen: I was cooking 3 racks of spare ribs and using a new thermometer in my Egg. Well, the new thermometer probe was longer than the others. The temp kept reading low so I kept opening the bottom and top vents to try to get the heat up to 250f. It just wasn’t adding up, it should have been hotter. After about an hour, I opened the top to find a searing hot inferno inside. Turns out the longer temp probe was touching the rib meat when the lid was closed, giving a false low reading. The real temperature? It was 500 degrees!!!!!!!!! Yeah, they came out like shoe leather.
Rules of conduct in your kitchen:
-Recipes are just a reference point.
-When possible, cook it outside.
-Don’t put things away that I’m still using!
-Have fun, don’t take myself so seriously (although I still get mad when I screw something up!)
-If it calls for milk, they meant half and half. If it calls for half and half, they meant heavy cream.
Favorite ingredient: That’s like asking me which child is my favorite! I guess I’d have to go with pork in general, because there are so many things you can do with various cuts of pork. And that includes BACON!
Most overrated ingredient: Hmmmmm. There’s many I wouldn’t care to use and some I have not yet used, But I’m not sure about over-rated. shallots maybe, just because they sound fancy and they’re really only onions. 🙂
Favorite local ingredient: Products from Lay’s Meat here in Knoxville.
Weirdest thing you ever eaten: My father once ate canned rattlesnake and I can’t top that. The weirdest thing that I have eaten was frog legs. They didn’t taste bad but my eyes watered and my gag reflex threatened to fire with each bite.
Favorite kitchen gadget: Big Green Egg (It’s technically in my outdoor kitchen, work with me here.)
Everybody loves it when I cook: Yes they do. Oh, you mean something specific. I’d have to say fillet mignon with brandied cream sauce or pulled pork.
Favorite all-time restaurant: Puleo’s Grille in Knoxville. It’s run by Steve Puleo and consistently wins best restaurant each year. His vision statement of Southern Roots/Italian Heritage combines for a fantastic menu. Their Shrimp and Grits and their fried asparagus are two of the best foods I have ever put in my mouth.
Favorite Cookbook: Probably Joy of Cooking because it was the one I primarily used when I went from being single to married with two children overnight. I had to start cooking for someone other than myself and JOC helped me as a struggling family cook. I like how they gave information about certain foods and techniques, not just listing recipes. A recent favorite has been Big Bob Gibson’s BBQ Book that came out this year. Chris Lilly did a great job writing that one.
What music do you like to cook by: It varies. When cooking I like mostly rowdy and fast paced music. Some of my favorites are:
Smokin’ With Some BBQ – Kermit Ruffins
Anarchy in the UK – Sex Pistols
Anything by Linkin Park
If I owned my own restaurant, I would name it: “I’ve Done Lost My Mind” because that would have to have happened if I thought I wanted to run a restaurant. That is TOUGH work and I think I’d lose my love for cooking. I’ve catered four gigs and have sworn after each one, never again because of all the stress.
What famous person would I love to invite over to lunch (living or deceased): Alton Brown, he’s such a nut and smart as all get out.
If I were President who would I appoint as my Chef: Nobody. Cooking is my therapy and if I were president, I’d need all the therapy I could get.
In my opinion my best blog post was: (provide url link)
Either this one, because I nailed the food styling and it tasted fantastic:
Or this one, because it’s consistently my best dish:
So there you have it, I thought the interrogation was fairly painless. Thanks to Chris for being my 2nd raked over the coals, grilled blogger! And readership, please don’t hesitate to take a look at www.nibblemethis.com you’ll be glad you did.