Lamb Gyro Stack
BBQ nerds Blog
by Matt Seguin
1y ago
Take advantage of the incredible Trompo King and your Big Green Egg to make the best Gyros you've ever had. Lamb Gyros served up at the Central Florida Fall EggfestThese are just samples...not much beats a big meaty gyro, which we had for dinner with the leftovers. (We cooked this late in the day, so we were able to bring some leftovers home. That may have been intentional. lol)             View this post on Instagram                           A post shared by Matt and Anna Seguin (@t ..read more
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Voodoo Chef Burger Bash - Best Burger in Tampa Bay
BBQ nerds Blog
by Matt Seguin
1y ago
We won! Our team, joined by Sam Creighton of Fish Hawk Pinch a Penny fame, won the most Voodoo Burger in Tampa Bay. We served what we called the Rockstar Burger! It was a simple 80/20 blend of ground chuck seasoned with VooDoo Magic and reverse seared on a Big Green Egg over Jealous Devil charcoal and Bourbon Barrel Chunks. We added some pyrotechnics and torched some imported provel cheese on them, placed on a leaf of butter lettuce, and then topped with some VooDoo Fatboy sauce marinated quick pickles and W Sauce marinated purple onions. Our Euro Bake potato rolls were branded with a Star, in ..read more
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Basic Balls
BBQ nerds Blog
by Matt Seguin
2y ago
Ah, fall is upon us. There is a nip in the air, cinnamon brooms are by the checkout lines at Publix, and everyone is starting their days off with Pumpkin Spice Lattes. I wanted an eggfest dish that screamed fall. I prefer apple cider spices, but let’s be honest, pumpkin spice is the king of fall. (Apple pie stuffed pork loin is another recipe coming soon). I came up with this concoction roaming Publix on an empty stomach. I saw the pumpkin muffins and pumpkin pie in the bakery…and it just came to me. Kinda funny - we made these and never tried them before the Florida Gulf Coast Eggfest. On ..read more
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Food Reviews
BBQ nerds Blog
by Matt Seguin
2y ago
I'm just going to organize my thoughts a bit on how I want to do food reviews. I'm by no means a chef, nor am I a professional food blogger...nor am I a seasoned reviewer. Why am I doing this? Well, I'm pretty good at eating. I've been doing it my whole life. I definitely have opinions on what I like vs what I don't like. I thought that I could use this forum to share my thoughts on items I've tried at restaurants. These may be anything from fast food or even gas station food to high end establishments. That being said, I'm not about to go into a place and order the whole menu. Therefore, I'm ..read more
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We won!!!
BBQ nerds Blog
by Matt Seguin
2y ago
We recently cooled/competed at the Sunshine Eggfest in Naples, Florida. It was a beautiful sunny day. We cooked Tres Leches Bread Pudding, Blue Balls, Italian Beef Stuffed Sausage Balls, a Philly Cheese Stack on the Trompo King, and, of course, Fat Elvises! We managed to get a sample of almost everything into the Judge's box to judge...and we won the amateur pitmaster prize! We got a bunch of fun Big Green Egg stuff, including a brand new Mini Max! We are so excited to cook on it! I'll post a better wrap up later...but, so exciting! The post We won!!! appeared first on BBQ nerds ..read more
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2021 Central Florida Fall Eggfest
BBQ nerds Blog
by Matt Seguin
2y ago
On our way to the 2021 Central Florida Fall Eggfest. Anna I’d driving and I’m riding shotgun as we travel across the state in the rain with hopes of beautiful weather promised to us tomorrow. It should be a great day. We have great food on the menu and are hoping to see a lot of our friends. We are celebrating the joy of BBQ and cooking out with friends as much as we are promoting the Big Green Egg brand. I suppose that is what it is all about - getting folks excited about big green eggs, and we do really enjoy cooking on them. We will be making such an awesome variety of food tomorrow - I can ..read more
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Moistmaker Fatty
BBQ nerds Blog
by Matt Seguin
2y ago
Poor Ross.  Someone stole his Thanksgiving leftovers sandwich at work. He wouldn’t have had that problem if he had used his leftovers to make Moistmaker Fattys for his coworkers, family, monkey, and of course, his Friends. These are really easy to make, and use mostly Thanksgiving leftovers.  I’m not going to go into detail on how to make stuffing, mashed potatoes, cranberry sauce, gravy, etc, as I’ve made these with everything from powdered mashed potatoes to old family stuffing recipes, and it all tastes great.  I actually prefer these to actual Thanksgiving dinner.  Lef ..read more
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Pig Newtons
BBQ nerds Blog
by Matt Seguin
2y ago
Gotta love the sweet savory goodness of a bacon wrapped fig. Well, this takes it in another direction, adding a little creamy spiciness of a jalapeño popper. Sweet savory and a little spicy - you really can’t go wrong with a Pig Newton Print Pig Newtons fig Newton topped with cream cheese, jalapeño and wrapped with bacon. Course Appetizer, party, Snack, tailgate Cuisine American Keyword Bacon, big green egg, Cookie, fig newton, jalapeno Equipment Big Green Egg Ingredients 1 pack fig newtons 1.5 lb bacon 8 oz cream cheese 6 whole jalapenos 1 tbsp bbq rub Instructions Core jala ..read more
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Philly Cheese Stack
BBQ nerds Blog
by Matt Seguin
2y ago
If you want to pull something off your grill that has every instagrammer clambering for a photo, this is the meal for you. Meat transformed into art. An orgasm for the eyes. A beautiful stack of gooey cheesy steak. Not only that, but it tastes incredible, too! We didn’t skimp on quality ingredients with the prime rib, fresh veggies, and two types of cheese. The key to this feast is a cooking device called a Trompo King. Essentially a stainless steel platter with a vertical spike that allows you to stack your meat up high. The benefit in cooking this way is that as the meat cooks, juices seep d ..read more
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Seguin’s Famous Tres Leches Bread Pudding
BBQ nerds Blog
by Matt Seguin
2y ago
Anna and I were sitting around in our underoos watching the office trying to think up something good for an upcoming big green eggfest. You know, how all the cool kids spend their Friday nights. I was thinking about bread pudding and how many different forms it takes. In college, I used to go to a place called Caribbean Spice that would serve a Jamaican patty, a piece of pocket bread (we called it clam bread because of it resembled a vag) a can of pop, and a dessert for something like $2.50. Crazy good deal. I always got the bread pudding as my dessert - I was poor in college and that chunk o ..read more
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