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The people at NERDSTEAK want to review YOUR product!

If you have a food related item that you would like an unbiased review of, please contact us!

• Contact us and give a little detail about your product. We will provide a shipping address and timing of the review.
• We will only provide an unbiased review of your item along with unedited photos.
• We will contact you AFTER our results have been posted to provide you with any links, photos, or information you may need.
• We will not return any unused or unopened items.
• We will not review an item if it has been opened, broken, or tampered with in any way prior to our review.
• We will complete a review with in-depth detail ranging from packaging appearance & functionality, product appearance, eating or use experience, value based on pricing, and overall review with a 1 thru 5 score.
• You are allowed to use the review for any promotional opportunities.  If you need any specific focus on the evaluation, please let us know ahead of time.
• We like everything from food, gadgets, equipment, clothing, ingredients…basically anything that can relate to food.
• Examples of our reviews can be found in our previous posts.

Axe-Men BBQ has successful debut!

My team, Axe-Men BBQ, just competed in our first KCBS BBQ competition at the Lamb’s Farm Barn Burner event this past weekend. At first we were a little skeptical about how well we would do, since we were competing against former champions and were one of three first-time groups. There was 44 teams competing in this event, and many were doing full BBQ competition tours. All the other teams had huge trailers, larger smokers, and banners with multiple sponsors.  We didn’t have any of that…

It was chilly, windy, and rainy.  We didn’t have walls on our pop-up tent, we didn’t have a fire pit, and we didn’t know you could trim and prep the meats ahead of time (which would have saved us a lot of work during the event). Most of our competitors who would walk by knew we were first-timers just by looking at us, however, I would bet we were having the most fun out of any team. Everyone was nice, but a lot of friendly poking at the noobs was had.

Unlike some of the competitors, we made all of our injections, rubs, and sauces from scratch. We did not have very much area to cook numerous portions of meat, so we had to make sure the limited amount of product we were preparing turned out the way we wanted it to.  We only used a smaller Pit Boss pellet smoker and a 22-1/2 inch Weber grill. This also meant it needed to be constantly monitored, so there was a definite lack of sleep.

We are proud to have received a 9th place call on our ribs and 10th place call on our chicken, along with being 26th place overall. We could not be happier and are looking forward to doing 6 to 10 competitions next season.  We will also being upping our game as far as equipment, sources for meats, and getting a sweet banner with sponsors (if we can!)

 

Spicy Peruvian Lima Bean Succotash – Recipe

Spicy Peruvian Lima Bean Succotash – http://www.nerdsteak.com

Here is a tasty recipe using Peruvian Lima Beans. They are quite a large bean that ends up having a very creamy consistency when cooks, so be gentle when mixing.  I soaked them overnight, then boiled them for about 1-1/2 hours for this recipe.  Watch them close when boiling because they can go from cooked to a mushy mess in a few minutes.

Spicy Peruvian Lima Bean Succotash

5 slices thick-cut bacon, diced
1 small sweet onion, diced
2 tablespoons Aleppo chile flake
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1-1/2 cups cooked Peruvian Lima Beans
1 cup cherry tomatoes, halved
1-1/2 cups fresh corn kernels
1 tablespoon sherry vinegar
1/4 cup picked cilantro leaves
1/4 cup roughlly chopped arugula

Fry bacon on medium heat in a large skillet until crispy, then remove to drain on a paper towel, leaving excess rendered fat in the pan.
Add onion and cook until translucent, about 4 minutes.
Add garlic, chile flake, salt and pepper and sauté just until aromatic, about 1 minute.
Add cooked Peruvian Lima Beans, tomatoes and corn to pan, and cook just until tomatoes are tender, about 4 minutes.
Finish by adding sherry vinegar, then turn off heat, fold in cilantro and arugula and let sit for 10 minutes before serving.

Makes about 6 servings

Cajun Dirty Rice and Andouille Stuffed Pork Loin – Recipe

Cajun Dirty Rice Stuffed Pork Loin with Andouille and Collards

Here is a very easy recipe using D’allesandro Cajun Dirty Rice Blend.  You can also add more filling before you roll the loin, just make sure it is tightly tied with twine.

Cajun Dirty Rice-Stuffed Pork Loin

2-1/2 to 3-pound pork loin
1 cup cooked Cajun Dirty Rice
1 cup cooked andouille sausage, crumbled
1 cup thinly sliced collard greens, picked
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
Butcher’s twine

Preheat oven to 350°F.
Prep pork loin by slicing across it lengthwise, stopping 3/4 inch from the other side. Open halves, laying pork flat. Starting from the center, slice each half lengthwise, again stopping 3/4 inch from the other side. Again, open so pork is flat. You will have made one large, flat piece of pork 3/4 inch thick. Make sure to keep it in one piece.
Evenly cover flattened pork loin with prepared Cajun Dirty Rice, andouille sausage and collard greens, then tightly roll it jellyroll-style so that the loin returns to its original shape.
Tie with butcher’s twine to keep the filling inside and to cook evenly.
Rub outside of meat with olive oil, then season with salt and pepper.
Place on a baking sheet and bake until internal temperature reaches 155°F, about 1 hour.
Increase heat to 500°F and cook for an additional 5 minutes, until exterior is crispy and browned.
Slice and serve.

Makes 8 to 12 servings

The Food Eater’s Diet – Low Calorie Options

Random chubby guy eating pizza. Ooohhh the irony…

Like I said before, I like to feel full when I eat.  This causes a problem when also on a calorie restricted diet!  Here is a list of low calorie food options that you should add to your diet to pack in the VOLUME of food you want, with a low amount of calories!

• Arugula – The is a peppery flavored leafy green packed with vitamins, minerals, and fiber.  There are also some findings that dark leafy greens improve your libido. (Wink wink, nudge nudge…know what I mean?!)
• Cabbage – The darker green and brighter purple the better.  Very affordable, great crunchy texture, and contains properties that may reduce your risk of cancer and stink up your house when cooked.
• Kale – You have seen, and will see this ingredient popping up more and more on menus and store shelves.  It has been classified as one of the best super-foods, which means it packs an amazing nutritional punch with very little calories. You can also call yourself a hipster while eating it.
• Beets – A slightly sweet, earthy vegetable with beautiful color and rich in iron, potassium, and folate.  It is also growing on the ‘trendy’ side by being added to veggie burgers, and new improved salads. Dr. Dre would be proud.
• Cauliflower – Another great source of vitamin C and folate, this vegetable is wonderful in place of mashed potatoes, used in indian curry dishes, and a whole head can be sliced into planks and grilled for cool presentations.
• Mushrooms – No matter if you use standard button mushrooms, or branch out into the hundreds of varieties available, mushrooms are low in calories but are full of immune-boosting antioxidants.  They also contain the elusive UMAMI flavor profile which will add some savory meat flavor to your recipes.
• Tomatoes – Real tomatoes are actually very low in calories! It is only when we associate they with pizza, ketchup, and meat sauce do they pack in the calories.  Tomatoes contain all those healthy vitamins and minerals you are looking for plus some natural sweetness.
• Zucchini – This squash is VERY low in calories while being VERY easy to grow in your own garden. It is pack with vitamin A and is a tasty treat raw, or cooked. Call them courgettes to be extra fancy.
• Egg whites – 1 whole cup of egg whites has about 120 calories and 26 grams of protein. HHHMMM maybe make an omelet with all the above ingredients mixed together?!?!?
• Cod – This is a mild white fish that is very high in protein and omega-3 fatty acids.  Since it is so mild, it will easily blend with any other flavors you add to it.
• Bison – If you are a red meat fan, grass fed bison is actually a healthier option due to minimal fat marbling, and it contains just as much omega-3 fatty acids as salmon. It also contains even fewer fat calories, and lower cholesterol than skinless chicken! Also, Dances With Wolves is a must watch 😉
• Fat-free cottage cheese – You can get about 11g of protein for a half cup serving with only 70 calories.  This type of protein is digested very fast, so it is perfect for recuperating after a tough workout.
• Coffee/tea – It is only when you blend with heavy cream, sugar, whipped cream, honey, chocolate syrup, and caramel do these beverages become high in calories.  There is also, of course, caffein which has been shown to improve your calorie burning thru the day, but still does not increase the quality of your work, or make that morning meeting any better.

Now before you yell at me…yes I know there are plenty of other healthy, low calorie food options (feel free to post your favorites!)  Before you troll my post…yes I know there are other, more nutrient dense foods like fruits, whole grains, legumes, and all that fun stuff.  Before you comment with your biased opinion…yes I know you feel that processed foods are to blame for being fat, and you should eat clean.  Before you post about your vegan, paleo, or gluten-free diet…maybe this post isn’t for you.  Read the title and you will get it 🙂

p.s. There is no spoon…

Short Rib Lunch

Red wine braised short rib, aleppo pepper polenta cake, caramelized pearl onion, oven-dried tomatoes, roasted asparagus

More Food Shenanigans – a.k.a Pictures

Honey Dijon Farro Salad with Sun-dried Tomatoes, Fontina Cheese, Flat Leaf Parsley

This is how you make a real bacon bowl!

Gruyere and Caramelized Leek Couscous Stuffed Tomato with Porcini Mushrooms and Fennel

Arugula and Red Cabbage Salad with Maple Vinegrette, Roasted Pears, Caramelized Pearl Onions, Candied Walnuts, and Cheddar Chip

BACON!!!!!!!!!

Grano Salad with Lemon Vinaigrette, Baby Kale, Red Onions, Diced Cherry Tomatoes, and BACON!

Pretend To Be Smart – Fancy Food Terms v2

Here is another list of fancy food terms explained so you can impress your foodie friends…

A LA CARTE – The fancy version of this is a menu broken down into separate parts so you can order whatever you want for your meal, as opposed to all together…for us normal folks, just think of it as a ‘dollar menu’ for expensive stuff.

MINCED – Just cut any food item to heck and back…basically minced.  One step above pulverized with a laser.

CANAPEAS – Think of a Ritz cracker with a piece of cheese on it.  Now change the cracker to a slice of artisan bread, and change the toppings to a red onion marmalade, torched Bree, and crispy lardons.  Can-of-peas.

CARAMELIZED – A fancy way to say, ‘I almost done burnt it.’

NAPPE – Confirming your sauce is thick enough by its ability to coat the back of a spoon.  You don’t want paste, and you don’t want water.  Nappe is that sauce sweet spot.

APERITIF – Pre-gaming to get the mouth party started.

UMAMI – If you taste meat-like-flavor in something without having the confirmation of actual meat being present, verbally state you get a strong ‘umami’ profile from the dish.

AU JUS – The natural juice of whatever food item you just cooked.  If you cook a shoe and juice comes out, you can serve it with shoe au jus. Don’t cook a shoe. Gesundheit.

CONFIT – Cooking a food items in its own fat. If you cook a shoe its own fat, you can serve shoe confit.  F.Y.I. shoes don’t have fat unless your foot is in it, but that wouldn’t be shoe fat…it would be you fat.

Bacon Bleu Cheeseburger Crusted Filet – Need I Say More?

I would like to state right here and now, that I am the originator of the ‘Burger Crusted Steak’.  I used the same burger meat I created yesterday, and packed it around a beef filet, then made magic happen.  This is how you do it…(dun da dun da dun dunnnnnnn):

First you make your bacon bleu burger mix:

• 2 pounds of 90/10 ground chuck (90% lean)
• 1-1/2 pounds raw applewood smoked bacon (pureed in food processor into a paste)
• 8 ounces gorgonzola cheese
• 1 Tbsp. black pepper
• 1 Tbsp. smoked paprika
• 1 Tbsp. chili powder
• 2 Tbsp. granulated garlic

Take a 6 ounce beef filet and flatten it to about 1/2 inch thickness, then season with salt.  Take your ground meat mixture, and liberally pack it around the steak:

On a grill set to super high, grill for about 5 minutes on each side, turning 90° half way through:

Place the burger-steak-beast on a small sheet tray, and bake in a 375°F oven for about 6 more minutes to have a nice medium-rare center (you can adjust your cooking time here to your preferred doneness).  Remove from oven and let sit for at least 5 minutes before cutting into this bad boy and having a party in your mouth!

If  winning was a Bacon Bleu Cheeseburger Crusted Filet…this would be it.  Hopeful this starts a new trend with all the hipster-foodies out there, and I get the occasional shout-out.  \\..//