Smokehouse to Vineyard: Southern Roots

{Smokehouse to Vineyard}

      A George’s Blog Series

Growing up in the South, I am no stranger to barbecue. At every family reunion, summer shindig and pool party, some type of barbecue was on the table. Even the rehearsal dinner for my wedding involved a smoked pig, and that dinner served to join a Tennessee and a Kentucky family together for better or for worse. Believe me, after watching some games together, that dinner is still much appreciated!

My family is definitely not the only Southern kinfolk to enjoy each other’s company while eating some barbecue. In colonial times, pigs were a low-maintenance, low-cost way to feed a family. Much more pork was consumed than beef, and every piece of the pig was used for food in some way. Southerners had created a self-sufficient food supply, which became a source of pride for many. They rarely exported their product north, wanting to keep this Southern tradition to themselves. Soon, pig slaughtering became a time of celebration, with the family doing the butchering inviting their neighbors over to have a little fun and a lot of barbecue. However, the only thing missing was the Vino.

As barbecue restaurants continue to move from the picnic table to a more upscale venue, a pairing in addition to the traditional beer is needed. According to The Bounty Hunter Wine Bar and Smokin’ BBQ restaurant in Napa, California, “Pigs with Pinot” is the first rule of thumb. Pinot Noir can be an excellent pairing choice, especially since Pinots tend come in many different styles. Originating in Burgundy, France, but grown in regions all around the world, Pinots are most usually light to medium bodied, with light flavors of cherry, raspberry and mocha.

California Pinots from Sonoma, Los Carneros and Napa are a few of my favorites. If you like Sonoma wines, try the 2012 Don & Sons 100% Pinot Noir from the Sonoma Coast. It exhibits an inky ruby color and has aromas of wild strawberry, with a hint of vanilla. Its silky texture and lively tart raspberry flavors pair perfectly with smoked pork. Add a raspberry, chipotle bbq sauce and it’s even better. The 2013 Black Stallion Pinot Noir from Los Carneros is 97% Pinot with a little Syrah and Zinfandel added. In contrast to the subtlety of the Don & Sons, Black Stallion is voluptuous and full of rich flavors and soft tannins. Due to its pronounced acidity and subtle minerality, this wine goes well with the heavier and fattier part of the smoked pig.

For something in the middle of Don & Sons and the Black Stallion, try the 2012 Aquinas Pinot Noir from Napa Valley. This wine has 90% Pinot Noir with a little Petite Sirah and Grenache added. With a lively acidity, this wine pairs well with just about any part of the pig.  Aquinas is full of cranberry and raspberry tart flavors which is balanced with subtle clove and toasted marshmallow flavors.  The tannins of this wine are perfect with Dead End’s smoked bologna or burnt ends.

If you are looking for a perfect everyday Pinot pairing, try the Smoking Loon Pinot Noir. With a little more sweetness than the other three suggestions, this one is perfect with a Dead End appetizer, barbecued entree or for simply sipping with a group of friends on the patio. Both locations offer this one, so try it next time you are there.

Following the great Southern tradition of celebrating with friends and neighbors over barbecue, next time you’re near a Dead End BBQ, grab a seat on the patio and order your favorite dish. Invite your friends to join you, or make new ones while you’re there. Most importantly, don’t forget to ask your server for excellent pairing suggestion! 

-Kim

Meet The Team: John Molloy

{Meet The Team}

      A George’s Blog Series

John Molloy

Pit Boss – Dead End Knoxville

Years Employed at Dead End: 4 Years

Where Are You From: Knoxville, TN

Tell us a little about yourself…

Before Dead End, I worked as a semi-truck driver for 12 years. When I stopped driving trucks, I entered a few barbecue competitions and now I have been competing for almost 6 years. I’ve got a beautiful wife and four daughters and I am so thankful for all of their support.

What is your favorite food to cook at home?

Oddly enough, I love cooking barbecue. Because I compete in barbecue competitions in my spare time, I am always perfecting my smoking techniques and working on new creations. My most recent dish is called The Fattie. It’s a bacon pinwheel filled with cream cheese and smoked sausage.

The Fattie

If you could add a new item to the menu, what would it be?

Beef ribs. It’s basically brisket on a stick and no one in Knoxville offers beef ribs on their menu.

Share a memorable experience you’ve had during your time at Dead End…

I met George at the 2010 Big BBQ Bash in Maryville. I was competing at the time and waiting for the results to be announced. After what seemed like forever, they announced that I had placed 1^st in pork, 1^st in chicken and 2^nd in ribs. Because of my ranking, I was declared the 2010 Grand Champion. That day, George Ewart offered me a position as Dead End’s Pit Boss and the rest is history.

Smoked Brisket

Smokehouse to Vineyard: Red, White & 'Cue

{Smokehouse to Vineyard}

      A George’s Blog Series

When you think of barbecue, I bet more than likely you think of beer. But with the growing popularity of wine and with more affordable wines getting better and better, you might want to start thinking Vino.  

Across the country, a variety of cities and wineries are promoting the marriage of wine and barbecue. Napa does a Pigs and Pinot festival, while Sonoma hosts a Wine Country Big Q event. Schooly Mountain State Park in New Jersey hosts an annual event, as does Ohio with the Taste For Summer festival at Clary Gardens. Closer to home, Chateau Morisette winery in Virginia hosts a weekend BBQ and wine festival with concerts and fireworks.

At Dead End BBQ, it is well known that wine and barbecue are a match made in heaven. With that in mind, and with the 4^th of July being the biggest holiday for backyard barbecues, here are a few suggestions to help the wine lovers out there.

If you’re going the traditional route with smoked pork, try a dry Rose, like the Herencia Altes Rosat from Spain. It has little residual sugar, which lends itself to a light sweetness, but with great acidity and fresh fruit flavor. If you prefer a red, try an earthy blend like Bogle Essential Red from California. This blend is a mix of Old Vine Zinfandel, Syrah, Cabernet Sauvignon and Petite Syrah. It’s earthy, rich, rip and luscious.

If you’re throwing some ribs on the smoker or grill, they pair amazingly well with a smoky, spicy Syrah. I suggest the Klinker Brick Farrah Syrah from Lodi. It’s full bodied with a balance of smoky oak, spice and earthy fruit that will stand up to barbecue ribs.

If smoked sausage is a staple at your 4^th of July get together, open a Zinfandel, and not just any Zinfandel, but I suggest Haraszthy Amador County Zinfandel from California. This is a manager favorite at Dead End Maryville, and is one of the best sellers. 100% Zinfandel, it’s rich yet subtle, and it has a perfect balance of dark fruit, vanilla, oak and white pepper spice. It will bring out all the flavors of the smoked sausage.

Finally, you may want to go all out at your barbecue and offer the beef brisket with burnt ends. This is my personal favorite. Brisket done right has tons of flavor and it needs a wine that will stand up to what is has to offer. Try a full-bodied Cabernet like Rodney Strong Sonoma or Alexander Valley Cab or even a Chilean Cabernet like Root 1 Cab. While Rodney Strong is rich with subtle tannins, Root 1 is typically more earthy and medium-bodied with stronger tannins.

Even though these are great suggestions and I have tried every one of the pairings, you can never go wrong with your favorite wine. Just remember to pair your wine and food, body to body – lighter wines with lighter foods and full-bodied wines with richer foods. Hopefully after these pairings, instead of reaching for a beer at your barbecue, you find yourself reaching for a glass of Vino!

-Kim Kallenberg

Knoxville Beverage Company

Smokehouse to Vineyard Series

{Smokehouse to Vineyard}

      A George’s Blog Series

The “Smokehouse to Vineyard” Series features local wine guru Kim Kallenberg of Knoxville Beverage Company as she journeys through the world of barbecue, one glass of wine at a time. Each month, Kim will unveil tips on wine and barbecue pairings, new wine recommendations and more. So fire up the smoker, open a bottle of wine and prepare for a wine tour like no other.

Stay Tuned …

Dead End BBQ Maryville Wine Dinners

{Dead End Wine Dinners}

     

You’ve got to be thinking…wine and barbecue??? Together???? No way.

Well the team at Dead End BBQ Maryville is pairing our smoked fare with wines from across the world and let me tell you, it’s a match made in heaven.

Each month, General Manager MacLean Bell and Manager Levi Beckelhimer meet up with our local wine distributor to plan for one of the most unique events in the area.

Dead End Maryville’s monthly wine dinners started out showcasing our traditional barbecue and pairing them with the perfect wine that we offered in the restaurant. It was a great way to educate guests on which wines complimented pulled pork best versus sliced brisket.

After 5 months of dinners and featuring every item on the menu, MacLean and Levi took their culinary prowess one step further and went off menu. Since March, they have been cooking up a five course meal, consisting of seasonal foods and smoked meats that will blow your mind. They have even expanded their wine pairing selection.

I attended last night’s dinner, anxious to see what new dishes the team had come up with. The previous wine dinner in April, with the watermelon gazpacho and smoked sausage skewers drizzled with chimmichuri sauce would be pretty hard to top.

The evening started off with a cold, smoked corn and buttermilk soup with pickled peppercorns. It was paired with the Bonterra Sauvignon Blanc which balanced out the intense spiciness of the soup. 

Second Course

The second course was a smoked salmon filet, glazed with our peach moonshine barbecue sauce and served on a mushroom and potato gratin. It was paired with the Zin Phomaniac Lodi Zinfandel.

I was only half way through and I was already starting to get full (mind you, the portions are huge and the wine glasses are filled to the top).

Out came the third course; a plate of beautiful St. Louis style ribs atop parmesan roasted cauliflower. The ribs tasted like they were fresh out of the smoker and were paired with the Filus Malbec from Argentina.

Fourth Course

A palate cleansing melon sorbet was served before the fourth course to prep our taste buds for the awesome dish to come. And honestly, with it being 96 degrees outside, I could have eaten a whole bowl of the sorbet and called it a day.

But I moved forward and graciously accepted the coffee and pepper crusted tenderloin that was set in front of me. The tenderloin was topped with a pineapple chutney and accompanied with fingerling potatoes and snow peas. It was paired with the Natura Carmenere from Chile, which is one of Levi’s favorite wines.

And for the finale, a goat cheese panna cotta served with marinated strawberries. They chose to pair this dessert with the Vilacetinho Vinho Verde, which was light and fresh to round out the dinner.

As usual, I left the dinner in awe and full. I am so lucky to work with such an amazing group of people like MacLean and Levi. They have created an exceptional experience that not only celebrates our style of barbecue, but it shows that barbecue knows no limits. They are always innovating and their hard work shows as every dinner continues to sell out.

If you are interested in receiving email notifications about upcoming dinners, please email Levi Beckelhimer at levi@deadendbbq.com

For more photos from the wine dinner, please check out our instagram and facebook.

Best Wishes & BBQ,

Marlowe Whittaker

Catering Sales Manager

Meet The Team Series: Neal Kelly

{Meet The Team}

      A George’s Blog Series

Neal Kelly

General Manager - Dead End Knoxville

Years Employed at Dead End: 4+ Years

Where Are You From: Boston, but I have lived in Knoxville and East TN for almost 30 years.

Tell us a little about yourself…

I’ve been in the restaurant business most of my professional life. I worked for OSI (Outback Steakhouse and Bonefish Grill) for 17 years. I grew up in Miami and attended high school in Atlanta. For college, I went to Emory University. I began my restaurant career working for Steak and Ale for 10 years, most of that time in Johnson City. Before joining Dead End, I had the tremendous privilege of helping Bill Regas and his family close Regas Restaurant.

When you are at work, what is your “go-to” meal?

The sausage and cheese appetizer.

What is your favorite saying that has been posted on the Dead End Sign?

“Show HIM how much you love HIM. Let us cater your wedding!!!”

Share a memorable experience you’ve had during your time at Dead End…

A couple of years ago, a travel crew with a television station from The Netherlands came to Tennessee to produce an episode highlighting Tennessee. They chose Chattanooga for Civil War history, Nashville for music and Knoxville for barbeque. We were the restaurant chosen to represent Tennessee Barbeque!!! The crew was fun and everyone had a great time. That was the day Dead End BBQ went INTERNATIONAL!!!

Meet The Team Series: Jennifer Smith

{Meet The Team}

      A George’s Blog Series

Jennifer Smith

Catering General Manager

Years Employed at Dead End: 4 Years

Where Are You From: Born at St. Mary’s in Knoxville, TN. Raised in St. Augustine, FL.

Tell us a little about yourself…

I am the proud mother of two beautiful children, Andrew and Naomi. My husband Richard and I met 16 years ago, starting our family right away. We are raising our children at our home in Seymour, TN.

My first job, at 15 years old, was a cashier at Winn Dixie. It was then I knew I had a passion for customer service. I couldn’t wait to go to work to see my “regulars”. 

My first job as a server was at Cracker Barrel.  It was probably the best place for me to begin my serving experience. The training is very strict and by the book. The support by the management and the staff prepared me for my future in the service industry.

I have worked in the food/ customer service industry ever since; 12 years for the same corporation. I have made lots of professional relationships and many friendships, including my best friend (and most importantly), my husband Richard.

In 2011, I was offered the opportunity to work for Dead End BBQ. The General Manager, Neal Kelly, was someone that I had previously worked many years for. He is the best in the business, so I knew this was the right decision. The position that was opening was in the catering department for sales. I had never worked in catering, but was excited to try something new.

During the first year, I focused on new customer relationships to grow our business. This was more exciting than I could have imagined! Not only did I help increase the profit of Dead End, but I found many new friends in the business while doing it.

I am now working my fourth year at Dead End BBQ. The catering department has grown and evolved tremendously. I am currently the General Manager of Catering for Dead End BBQ. I manage both of our locations in Knoxville and Maryville.  The best part of my job is that I have the best team EVER to work with.

When you are at work, what is your “go-to” meal?

This is a hard one!! I never have a hard time deciding on a meal at Dead End. I love everything. The Sliced Beef Brisket is the best I’ve ever had. The Smoked Wings are my favorite appetizer. And the Beans & Smoked Sausage is MY FAVORITE side. I definitely recommend having them on every plate you eat.

What is your favorite saying that has been posted on the Dead End Sign?

“Don’t make the same mistake TWICE… Let us CATER your Wedding!”

Share a memorable experience you’ve had during your time at Dead End…

One of my most memorable experiences involves catering at a UT Tailgate. I bet you can imagine the many stories that I could tell. 

It was a crazy day on UT Campus. We had several deliveries & events for the BIG GAME. We dropped off food to a local liquor distributor’s tailgate, set up on top of the parking garage next to Thompson Boling Arena. The wind was moderately blowing, but the drinking pace was much faster J So, I set the food up in heated stands and I told the client that I would return close to kickoff to pick up the equipment.

Boy, was I surprised when I got back!!!  The food table was drenched…and black…. and burnt!!!  

I asked what had happened.  The responses were all totally different?? Finally I got the answer. The wind had blown the tablecloth up and over the heated stands. And of course, no one had noticed due to the celebratory beverages being consumed. 

However, once the table was engulfed in flames, EVERYONE noticed. Unfortunately, there was no water to be found at the tailgate. So they started dumping airplane bottles of liquor on the fire. This wasn’t the smartest or quickest way to resolve the problem, but it eventually worked.

Fortunately, no one was hurt.  And fortunately they had eaten all of the food before the catastrophe!! No wonder no one was paying attention to the table. I guess all you can say is, “Go Vols!”