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

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

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