Smokehouse to Vineyard: It's Tailgating Time In Tennessee!

{Smokehouse to Vineyard}

      It’s Tailgating Time In Tennessee...

Ahhhhhh. College football season is in the air. For at least the next 16 weeks, college football fans have the pleasure of following their favorite team in a quest for glory. A few teams played their first game last week. SEC play starts Thursday night, but most importantly, my beloved Vols play this Saturday. It’s one of the most highly anticipated seasons in recent memory, and I for one can hardly wait to see what the future holds. But we all know that college game day is about more than the game of football. It’s also about the tailgating, and no one does it better than we do in the South.

For the 2015 football season, SEC teams dominate top college football best tailgating/best atmosphere rankings. Bleacher Report has 10 SEC teams in the top 25, 7 in the top 10. Tennessee ranks 4^th. USA Today has five SEC schools on its top 10 list, with Tennessee also ranking 4^th. NFL.com has the Vols tied at 15, with six other SEC schools in the top 15. Southerners know how to throw a party. In the South, tailgating comes second to only one other social event – a wedding.

So what makes a good tailgate party? 

That’s simple: family, friends, great drinks and even better food. 

A tailgate in the South wouldn’t be a tailgate without the wide array of food. LSU fans are famous for their unique Creole and Cajun dishes, while Texas A&M fans brag about their grilled fare. But here in Big Orange Country, we live and die by our barbeque. Some fans set up as early as the night before, smoking their favorite meats and treats overnight. Others start early morning doing the same. But the best of the tailgaters know the secret to an easy and enjoyable game day: bring in the Dead End. They have game day packages that appeal to any budget and any amount of people. Whether a “small” gathering of 20, or any multiple of that, there’s something for everyone. From smoked meats and sides, to appetizers and veggie trays, Dead End Barbeque has it all. Just be prepared for the visiting fan that stops by and chats a while. Here in Knoxville, we are well-known for our Southern hospitality. Don’t disappoint.

Let’s not forget the accompaniment to any good Dead End meal – the vino. 

Oh, I’m sure you’ll have your sodas, ice teas, bottled waters and cold brew, but don’t forget those of us who enjoy a refreshing glass of wine. Wine can be the perfect accessory on a warm game day. Whether you order the pulled pork, pulled chicken or smoked sausage, you can’t go wrong with glass of sangria. I recommend the Plaza Real Sangria from Spain. Made from Spanish grapes, this tastes like the real thing. It is subtly sweet, not overpowering, with hints of dark cherry, blackberry and wild strawberry.  Keep it simple by making a batch. Pour an entire bottle or two in a pitcher, adding frozen mixed berries to keep it cold. Pour over ice in your favorite glass and top with club soda for a little fizz. It’s that easy. 

Another great choice is single-serving, or .187 bottles of Prosecco, Italy’s version of bubbly. My favorite is Riondo Prosecco. It’s perfect for game days because it has a screw cap, and it’s small enough to fit in any cold beverage cooler. This light-bodied Prosecco is slightly sweet and bubbly, with hints of fresh fruit and a clean, delicate finish. Riondo would pair perfectly with the Dead End BBQ Meat & Cheese Tray or the Dead End BBQ Fruit Tray. Lastly, since most tailgates tend to get a little spicy, I would also recommend having a medium-sweet Riesling. My favorite is Blufeld Riesling from Mosel, Germany. This Riesling is semi-sweet, but has enough acidity to cut through sweetness, making way for another glass. It comes in a classic blue bottle, and like the Riondo, has a screw cap. This would be perfect with the Dead End BBQ Buffalo Chicken Dip or any meat with the spiciest sauce you can handle.

There’s nothing quite like game day in the South. Not much compares to spending a day with family, friends and sometimes strangers, enjoying the simple things in life: football, fellowship and great food. I hope you enjoy this season, and I hope that as you follow your team on its quest for glory, that you take the time to enjoy some Dead End Barbeque and some Vino! 

-Kim

Smokehouse to Vineyard: A Little Side Action

{Smokehouse to Vineyard}

      A Little Side Action...

Most work days, I am looking for a corner at restaurant bar where I can sit and enjoy a class of wine and a snack while I put in orders from the day’s work. For the last two hours of the day, my phone is attached to my ear and my fingers are glued to the keyboard. Even though I don’t have much time socialize, I do like it when a friend or a co-worker can join me. Let’s face it. We all enjoy a friendly face at the end of the day. 

At least once a week, I try to meet up with a friend of mine who lives close to me so we can catch up on local happenings. Nine times out of ten, when I ask where she is, she’s at Dead End BBQ enjoying a glass of Chardonnay and a helping of the Macaroni and Pimento Cheese. At first I laughed, but she told me I didn’t know what I was missing.  She was so right! Honestly, I think we all have our favorite places to get barbeque. Mostly that is based on the style and quality of what we like. However, for me, the next important thing besides the barbeque is the side items. So when my friend shared with me her favorite afternoon snack, I was more than willing to try it out.

First, if you haven’t had the Macaroni and Pimento Cheese at Dead End BBQ, you need to….soon. It’s creamy, cheesy, slightly smoky… total perfection. The pimento pepper adds a mild, subtle sweet flavor that contrasts well with the slight saltiness of the cheese. Again, total perfection. It’s so perfect that Dead End decided to put it on a sandwich; thus the Mac-Attack was born!

Secondly, if you haven’t tried the Macaroni and Pimento Cheese at Dead End with their Noble Vines 446 Chardonnay, you need to… soon! 446 Chardonnay is a single vineyard Chardonnay from San Bernabe Vineyard in Monterey, California. The first “4” in 446 stands for the Clone 4 grape, the wine’s “claim to fame.” The clone was cultivated in Carneros, California by Napa’s famous winemaker, Louis Martini. This grape clone is now grown in “Block 46”, the remaining part of 446, in San Bernabe. At the peak of ripeness, the grapes are picked and sent through the winemaking process. The end result is a wine with aromas of ripe pear, pineapple and melon, with flavors of peach and coconut with hints of lemon and toasty vanilla spice. 446 is medium-bodied, with a creamy mouth feel, which compliments the Macaroni and Pimento Cheese perfectly. Other great 446 pairings include the Smoked Sausage and Cheese, the Dead End Mac-Attack and the Grilled Smoked Bologna sandwich. I personally guarantee each one!

I’m glad my friend isn’t afraid to experiment with what she likes, and I’m thankful that she’s more than willing to share. Thanks to her, Noble Vines 446 Single Vineyard Chardonnay has become one of my favorite go-to wines to enjoy by itself, or with my favorite foods. Dead End BBQ was already one of my go-to restaurants. You can never go wrong!

-Kim

SEC Football Coaches & Dead End BBQ

{George’s Blog}

SEC Football Coach’s & Dead End BBQ

In 2006, I started a great journey of cooking for coaches and staffs throughout the SEC.  The common thread of these cooks has been my great long-time friend John “Chief” Chavis.  He has always had a passion for BBQ and I think that’s what has made our friendship endure for such a long time. Chief joined the Dead End Society BBQ Team and cooked in many events with us over the years, when his time and scheduled permitted. One time we went to Greenwood, SC to cook in a contest with Danny Ford, the Arkansas and Clemson Coach.

We did not know but Coach Ford invited some of his friends, like around 500!! We had so many people in our 20’x20’ space we could not move.  When it was time for us to turn in our food for the contest people were picking it up and eating it! Coach Ford was holding court as only he could, telling stories and talking to everyone.  As it all turned out, we all had a blast! 

During the 2007 season, I cooked so many times for the University of Tennessee Staff and the team that Coach Fulmer presented me with a game ball from the bowl game where we beat Wisconsin! It was like every week we cooked for the defensive staff Tennessee won; that was 10 times that season!  We proudly display that football in our trophy case on Sutherland Avenue. At Tennessee, we had some great coaches that we fed during the Fulmer years: Coach Brooks, Coach Caldwell, Coach Slade, Coach Chavis, Coach Fulmer, Coach Long, Coach Taylor, Coach Cutcliffe, Coach Clawson, Coach Roper, Coach Sprewell, Coach Michael, Coach Luke and Coach Atkins.  All of these guys were great, especially around a smoker!

My next stop on the SEC cooking tour was LSU.  When I was asked to cook for the coaches, I wasn’t sure how they would take a Tennessee guy coming down there and cooking for them.  What I found out was BBQ is a universal language that every coach knows and enjoys especially in the SEC!  So I am down in Baton Rouge cooking on a borrowed smoker and throwing down some Q for the coaches.  I did the usual cook: Chicken, Ribs, Pork and Brisket.  You could hear a pin drop in the coaches meeting room when they were eating the BBQ.  After everyone ate it was time to go to practice. As I was standing on the sideline, I felt a presence around me and all of the sudden I hear “The Brisket was Tender”.  I turned around and it was Coach Miles standing behind me.  That was the ultimate compliment!  I cooked for Coach Miles,

Coach Chavis, Coach Nader, Coach Moffitt, Coach Strudawa, Coach Kragthrope, Coach Wilson, Coach Cooper, Coach Ensminger, Coach Gonzales, Coach Haley, Coach McGaughey, Coach Raymond, Coach Henry, Coach Cameron, Coach Grimes and Coach Peveto. Great times were had around the smoker in the Bayou!  I would be remiss not to mention some great guys that were always there to help out with cooking in LSU and they were equipment manager Greg Stringfellow, film guy Doug Aucoin and my man Charles Baglio!

During the Dooley era at Tennessee, I was able to cook for the coaches and their families on several occasions! Coach Dooley was always great to me and was by my side every time I was at his house cooking.  I didn’t know if it was to help, learn or try to tell me how to cook?  Finally one day I looked at Coach and said you have cobwebs on your Weber, when you clean those off you can talk to me about cooking.  The next time we are there the Weber had been cleaned and he was free to hang around the grill with me again! Hanging around a smoker or grill relaxes people and all of the coaches during this era were great people to hang around and talk with especially about BBQ. On his staff we cooked for Coach Dooley, Coach Pendergrass, Coach Wilcox, Coach Chaney, Coach Smith, Coach Baggett, Coach Thompson, Coach Russell, Coach Joseph, Coach

Hiestand, Coach Hinshaw, Coach Pittman, Coach Sunseri, Coach Palermo, Coach Coiner, Coach Ansley, Coach Conkin and Coach Graham.  I really enjoyed getting to know Coach Dooley and I wish all the success in the world with the Cowboys.

Just when you think things are hot in Tennessee, you need to go to College Station, TX.  I mean, I went down there to cook with Chief and his staff one weekend and it was 91 in the shade and 102 in the sun! Chief bought a new smoker from my other company Champion Smokers & Grills and we sent it down to Texas A&M for him! I flew down in July to cook for his defensive staff and give him a tutorial on

his new smoker which is named The Chief. For 12 hours Chief and D-Line Coach Terry Price hung around the smoker with me.  Coach Price took at least 10 pages of notes on how to smoke BBQ!  There was a lot of rumblings that the people around there couldn’t believe Chief would bring someone from Tennessee down there to cook BBQ when they were in Texas.  I reminded them there would not have been a Texas if it weren’t for some Tennesseans! That made everything more relaxed around the pit. But when the Brisket came off the smoker all eyes were on me.  I have to say that was the best brisket I had smoked in my life, you could cut it with a butter knife!  To my amazement the people at the party were all saying that was the best brisket they ever ate!  That means a lot coming from Texans! The people I fed that day were Coach Chavis, Coach Price, Coach Hagen, Coach Moorehead and former UT Coach Joseph who now at A&M. We were very fortunate to hang out at Dr JP Bramhall’s house to do the cooking and his son Bobby is now attending Law School at Tennessee.  It’s such a small world!

We have been fortunate to feed the football teams at the University of Tennessee every year since we opened in 2009 with the exception of the Kiffin era. In fact last month, we were able to feed the entire Defensive side of the football and their coaches.  Coach Jancek and his staff are outstanding leaders of men.  I cannot leave out feeding Coach Lawson and the strength coaches, those guys are the unsung heroes of team! Hopefully one day soon, we will be cooking for Coach Jones and his staff!

As you can see I have been blessed to be around some great coaches in the SEC!  I hope everyone can get a chance to gather around a smoker or grill on football Saturdays and enjoy great food and great friendships!  You never know where it might lead!

Keep the fire burning!

George

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

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

Meet the Team Series: Michael Von Wahlde

{Meet The Team}

      A George’s Blog Series

Michael Von Wahlde

Assistant Manager - Dead End Knoxville

Years Employed at Dead End: 5 Years

Where Are You From: Born in Chicago, IL. Raised in Nashville, TN.

Tell us a little about yourself…

I have lived in Chicago, Dallas and Nashville before moving to Knoxville to pursue a Computer Science degree at the University of Tennessee. Dead End has been my main source of income since joining the company in 2009.

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

It’s a tie between several items: wings, sliced brisket, grilled smoked bologna and smoked sausage with cheese.

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

“Get your freshman 15 here.”

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

It’s hard to pick just one experience because I have had so many while working for the company. I really love having our softball games on Monday nights. It’s a fun way to get the crew together (even if we only win one game per season J).

DEBBQ Meets The Blog World

{George’s Blog}

Well, Dead End BBQ is entering into the blog world!  This is our first blog of many to come, discussing the art of barbecue, catering and where ever our journey takes us.

Barbecue has been a passion of mine since I was 14 in the backyard with my father on a grill.  Even though it was hamburgers and hot dogs, I got the bug.  I always gravitated towards a grill at any party, either to observe or get advice until I felt that I could command the grill myself.  Mostly I considered myself a backyard grill guy. That was until we started cooking on our Dead End Street.

In February 2000, my wife and I went to dinner with two other couples on our Dead End Street. That night the Dead End Society was formed!  We decided to smoke a whole hog on Memorial Day weekend.  I contacted a friend of mine and borrowed a smoker big enough to cook a whole hog.  Only two of us had ever cooked a whole hog before and the other had cooked a goat. We smoked the hog for 20 hours and had about 50 people come over to eat it with us!  It was a blast!

The next year I purchased a smoker big enough to smoke two hogs at the same time. That was my first big smoker; now I have nine! The second year we got a lot better and by 2002 we decided to enter a contest in Townsend, TN.  We won first place in three categories: Whole Hog, Chicken and Anything Butt (a KCBS category that judges anything except for the 4 main meats); we did a chocolate banana dessert! By 2004 we were the Grand Champions of that event. We thought we were pretty good!

So The Dead End Society went out on the national circuit and got it handed to us!  Our competitors were big time and we had a lot to learn.  Every weekend we would practice the art of barbecue until we finally got it right in 2007.  That was the year we won the State Championship of Tennessee in Cookeville!  

In 2008, we were selected to represent Tennessee at the Jack Daniel's World Invitational BBQ Championship in Lynchburg, TN. There were 11,000 teams overall that year and we finished 44^th in the world.  Our dessert, which was a vanilla bean, chocolate chunk, swirled with Jack Daniels ice cream, sandwiched between chocolate chunk chocolate cookies, finished 9^th in the world. We finished 12^th overall in brisket, 32^nd in chicken, and 36^th in pork. Our ribs were 66^th overall and that was only because there was too much Jack Daniels in the equation at the time the ribs were smoked.

After the Jack, we decided to open our first Dead End BBQ restaurant, which we did in October 2009.  We haven’t been able to do as many contests as we would like, but we will be out there some day soon!  

In the meantime, we have classes every year on the patio to share our knowledge of barbecue with the community. This year, we are having two classes. The first is May 16^th in Maryville, which is a beginner’s class and the other on June 20^th in Knoxville, which is a more advanced class. Click here to sign up. Hope to see you soon!

-George