In this episode of the BBQ Beat Podcast, I talk with Christie Vanover, who runs the food blog Girls Can Grill, as well as the competition BBQ team by the same name. Christie has a long history of writing about food, as well as a strong academic and professional background in marketing communications.
Christie does a great job with her recipes, as you can see immediately by visiting her blog. Visitors get the basic recipe and a great write up, but they also get some amazing instructional graphics and videos as well.
In the course of our talk, Christie shares her thoughts on competition BBQ and the path she’s on there. She admits that she’s not burning up the road competing in a race for Team of the Year by any means. Rather, she’s moving forward with competition BBQ in a way that allows her to continue focusing on recipe development and connecting with her large and ever-growing following.
The Girls Can Grill Experience
Christie states in our conversation that Girls Can Grill started out as a recipe archive for herself. Over time, she continued to put together practical recipes that offer up expanded experiences for those who want to expand their culinary skills.
Grilled Elk Chops with Juniper Pickled Onions
One example of how Christie helps her followers expand their skill set is with the Grilled Elk Chops with Juniper Pickled Onions recipe she mentions during our chat. Christie came across some elk cuts while in Wyoming. Being new to elk as a protein, she asked a local butcher for a suggestion on how to prepare it. He told her that she should crush up some juniper berries and use them as a rub. She went for it, and as you can see – the dish turned out pretty awesome.
Prime Rib Roast Broken Down to Ribeye Cap and Ribeye Filet
During our talk, I ask Christie to share her thoughts about a recipe and tutorial on her site that helps people learn to best work with a Prime Rib roast. Go see it for yourself, and you’ll instantly gain an appreciation for the work she does to make her work very accessible to her readers.
For the uninitiated, a Prime Rib is comprised of a few different muscle components: the cap, the fillet, and the tail. You can break the Prime Rib down into whole ribeyes. But you can also break it down into individual ribeye fillets and cap (spinalis) steaks. My vote is for the latter!
Smoked Cocktail Recipes
Whether you’re looking to impress guests at a dinner party you’re hosting or just want to make dinner for two something extra special, the smoked cocktail recipes that Christie has on her site are sure to please.
I love that she bases each of these cocktails on a base of smoked simple syrup that you can use to create any number of smokey libations. Definitely give her recipes a try.
Connecting with Christie
If you love food, great food photos, and recipes that will help you expand your skill set and wow friends and family, be sure to reach out and connect with Christie Vanover at Girls Can Grill via the following channels:
- Girls Can Grill Website
- Girls Can Grill on Instagram
- Girls Can Grill on Facebook
- Girls Can Grill on YouTube
- Girls Can Grill on Pinterest
The BBQ Beat Podcast is Supported By:
About the Show
Be Sure to Listen to More Episodes!
If you enjoyed this episode of the BBQ Beat Podcast, you can see the full podcast archive here. Or, simply catch up on some of the other most popular BBQ podcast conversations listed below.
- 2019 World Food Championships Final Table and Dallas Update with Mike McCloudMike McCloud shares exciting news about the 2019 dates, location, and cooking format for the upcoming Final Table event, and the new Dallas, TX location. Keep Reading »
- Aaron Lesley of Texas Oil Dust BBQ talks IBCA, Midland Meat Company and MoreThis episode of the BBQ Beat Podcast features Aaron Lesley of Texas Oil Dust BBQ. We talk about IBCA competition cooking, Midland Meat Company, and more. Keep Reading »
- All About Chairman’s Reserve Prime Pork with Ozlem WorpelIn this podcast episode, we talk about Chairman’s Reserve Prime Pork from Tyson Fresh Meats with Ozlem Worpel, Senior Brand Manager – Tyson Fresh Meats. Keep Reading »
- Always Hustling – Ray Sheehan on Crafting Flavors and Promoting Your BBQ BrandWith 20 years in the food business and a work ethic founded on the lessons learned on his Grandfather’s farm, New Jersey native Ray Sheehan of BBQ Buddha knows what it takes to craft creative BBQ Flavors and promote a BBQ brand. Keep Reading »
- Andy Lugo talks Cooper’s Meat Market, Service, and Custom CutsIn this BBQ Beat podcast session, I talk with Andy Lugo of Cooper’s Meat Market in San Antonio, TX. It’s all about meat that’s custom cut from primals, service, and more. Be sure to listen, comment, and subscribe to the podcast in iTunes of your favorite Android podcast app. Keep Reading »