What do you get when you combine eggs, BBQ pork, salsa and bacon?

If you’re unsure of this combination, think again, it’s delicious! In our house we tend to “invent” a lot of meals from whatever we have in the fridge. Sometimes it’s leftovers, sometimes we are missing ingredients for otherwise normal meals and sometimes we are just feeling adventurous. This tortilla happiness was the result of a lack of interest in cooking anything big for the day combined with the lack of wanting to make the effort going out to eat.

There isn’t even an official name for this meal because there’s so much going on. Feel free to create your own title, ya never know, it might just stick. Maybe just “scrumptious wrap” will do.

Tortilla yum

photo by Jen Goode

Ingredients in order from bottom to top (because that’s how you pile it).

  • Flour tortilla
  • American cheese
  • Fried egg
  • Salsa
  • BBQ pulled pork
  • Maple bacon
  • Tomato

Then wrap it all up and chow down!

Ultimate Foodie Podcast # 4 with Bruce Bjorkman – Mr. Barbecue

One of the really awesome things about this blog is that we’ve been darn near inundated with people whoBruce Bjorkman - Mr Barbecue want to send us product to write up, podcast with us , etc. I was really excited to chat with Bruce Bjorkmen – AKA “Mr Barbecue” last week. Bruce is also the Director of Marketing for Traeger Grills – a company that revolutionalized the barbecue/grilling industry by manufacturing and selling a grill that ran on pellets of compressed hardwoods. More on that in a later post (he sent me one and I LOVE it!)

It’s grilling season and we were excited to connect with Bruce to learn from an expert. We talked about the difference between grilling (direct, high heat) and grilling (lower heat, longer slower approach, less or no direct flame.) We also chatted about some of his suggestions for better barbecuing and grilling. I especially enjoyed his suggestion that you map the temperatures on your grill surface – enjoying a beer between each thermometer placement (he warned that there are over 40 different zones to measure and map, so bring a friend… or a new liver.) All and all he gave us 7 grilling mistakes to avoid.

Bruce gave us a great recipe for Baby Back Ribs with an awesome finishing twist (honey warmed and smoked on the grill) that I am dying to make.

We also talked about the Traeger Grill that Bruce’s company manufactures that is an awesome alternative to charcoal or gas grilling. The Traeger uses compressed hardwood (apple, hickory, grapevine, cherry, maple, mesquite, oak, etc) pellets as the heat source. This provided a cooking method that is more consistent in terms of heat, safer ( no coals to start garbage can fires) and delivers unbelievable flavor to the food. Best of all – since the fire is fed fuel from a hopper, you can literally put meat on the grill and walk away for hours while it cooks “low and slow.” My personal favorite part of the Traeger story is the moment when the founder lost his mind after a huge chicken fat-fueled grill fire and tossed his gas grill off his deck and down a mountain.

Bruce sent me a Traeger for review and you will read about my exploits here soon.

Bruce completely rocked and we’re looking to have him back for more expert advice on grilling and BBQ-ing. He also complemented us on our approach to food that is not snobbish – which was awesome.

You can catch up with Bruce Bjorkman at www.mrbbq.info or check out his radio show “Cooking Outdoors with Mr. Barbecue” on KXL Radio in Portland, Oregon. Bruce and his grilling partner Kim Wallis also run the “BBQ-U” a 6 hour intensive training course in BBQ technique that has been selling out for 15 years.

Enjoy the podcast.


The Foodie’s Curse

Grubbin Burger

Yesterday was Father’s Day and I was stoked to get an invite from my step mom to head over to my dad’s house and join them for a good old fashioned dad’s day barbecue. Nice – a relaxing afternoon to have a couple of beers or a couple glasses of wine and enjoy some BBQ food and relax.


I brought a salad dish with me – my signature Colorful Coleslaw ( a tweaked Weight Watchers recipe) and was ready to site back and enjoy some nice sausages and burgers. After some nice conversation I asked my dad when the burgers were going on.

“We thought you could handle the grilling duties” was his reply.

“No worries” I thought… where are the burger patties.

“Can you make them?” my step mom added.

So – next thing you know I am up to my armpits in ground beef, Worcestershire sauce, dried onions, dried garlic chips and some really awesome herbed sea salt (wow) and cranking out some serious patties. I think it was a good move all and all and everyone in attendance but my 4 year old raved about the grub. I even managed to drink a few glasses of a nice white wine (really rare for me) while I slaved over the hot grill.

It’s the curse of the Foodie though.. once everyone you know discovers your passion for food and appreciates your palette, you are going to be on the hook for cranking out the quality grub for others.

To all the dad’s out there, I hope you had an awesome Father’s Day. I know I did… it just rolled out a little differently than I thought it would.