Chris

🔪Published #grilling cookbook #author
🔪3x certified food judge (SCA, EAT, KCBS)
🔪Food blogger
🔪Competition #BBQ pitmaster
#Knoxville

[Chris @NibbleMeThis]

I'm selling my old offset BBQ smoker in Knoxville for $1,600. If interested just shoot me a message.

[Chris @NibbleMeThis]

Breakfast this morning - hash brown bowl with scrambled eggs, mushrooms, onions, jalapeños, green onion, and a creamy cheddar sauce. So tasty.

[Chris @NibbleMeThis]

I cooked some 8oz burgers on the Egg to make the Rue Morgue burger ala Poe's Tavern - Bunless burger on bed of fries, chili, queso and topped with a sunny-side-up egg. It's a delicious train wreck!

[Chris @NibbleMeThis]

Article on the best burgers in Knoxville. I'm partial to the either of the Thunder Road burgers.

https://t.co/4JXROe87UY

[Chris @NibbleMeThis]

Spare ribs just went in the BGE and the pork butt has been in the smoke for about 8 hours. #biggreenegg #ribs #porkbutt

[Chris @NibbleMeThis]

Thanks, Jamie!

[Jamie Pirkle @JamiePirkle]

@NibbleMeThis Well practiced 😋😋 NibbleMeThis 💥💯

[Chris @NibbleMeThis]

Made steak and eggs on my PK Grill this morning. Strip steaks cooked in bacon fat, asparagus, over-easy egg, and Hollandaise sauce. I hope your weekend rocks.

[Chris @NibbleMeThis]

There's nothing like waking up to the aroma of smoking pork butt! This was at 8am, it's now resting in a Cambro, waiting for lunch. Have a great weekend!

[Chris @NibbleMeThis]

You can't go wrong with either, IMO. Primo is also a great one. I think it comes down to local dealer support, personal preferences, and the best deal.

[BTC_BBQ @BTC_BBQ]

@NibbleMeThis @michael_twining Very cool thanks for reply.. I'm considering getting a BGE or possibly Kamado trying to make the best decision

[Chris @NibbleMeThis]

My little man rocking his Bush Beans bandana. 83 pounds of "you'd better not mess with my dad's grill."

[Chris @NibbleMeThis]

@regskinner Thank you!

[Chris @NibbleMeThis]

Brisket is looking good this morning. Split the point/flat, dry brined 12 hours, and it was on for 8 hours at 225f at this point.

[Chris @NibbleMeThis]

@crypto4unity @michael_twining Since it was an overnight cook, I used a doohickey. All things equal, I prefer a natural draft, but from a practical sense, a controller comes in handy.

[Chris @NibbleMeThis]

I put a brisket on a BGE overnight. It's smelling fantastic. The point is on the rack below the flat. 12 hrs dry brine with an SPG rub. Ran the egg at 225f.

[Chris @NibbleMeThis]

One bite taquito that will be on our menu for the Chain of Lakes Eggfest in Winter Haven FL this weekend. Crispy corn tortilla stuffed with smoked green chile pork, corn, bell pepper, poblano, and cheeses. #biggreenegg #eggfest

[Chris @NibbleMeThis]

https://t.co/KUhUXw8cem

[Chris @NibbleMeThis]

It's great for Texmex. We used our green chile steak seasoning (recipe link below) dry brine for 8 hrs. Make a baste of 1 stick butter, juice 1 lime, 2 tbsp rub. Smoke to 160f. Use the leftover baste and a can of green chiles in the wrap. Have a great weekend!

[Chris @NibbleMeThis]

It's great for Texmex. We used our green chile steak seasoning (recipe link below) dry brine for 8 hrs. Make a baste of 1 stick butter, juice 1 lime, 2 tbsp rub. Smoke to 160f. Use the leftover baste and a can of green chiles in the wrap. Have a great weekend!

[Reginald T. Skinner @regskinner]

@NibbleMeThis Chris I need more details on that flavor profile.

[Chris @NibbleMeThis]

Green chile pork butt went on at 12a and looking pretty tasty. Going to make a batch of taquitos today. Thermoworks Signals ran steady through the storms 👍

[Chris @NibbleMeThis]

Avocado, chorizo, and pepper jack cheeseburgers that we cooked on the BGE Mini-Max.

https://t.co/n1lLXjw6Lr

[Chris @NibbleMeThis]

It's cold out there! Be sure to cover your burgers with a nice blanket of cheese to keep them warm! 😋