Chris Grove
"Nibble Me This"

Chris Grove is the resident pitmaster of the grilling and BBQ blog Nibble Me This and is the author of the book The "Kamado Smoker and Grill Cookbook" (Ulysses Press). Chris discovered his love of BBQ as a young child tasting authentic slow smoked pork shoulder on his grandparents' farm in North Carolina and has followed that passion ever since. That journey has led to competing in and judging BBQ competitions from small local events to world championship events like Memphis in May. His recipes and photographs have also been featured by many national media outlets. But his favorite BBQ experiences are those at home on his back deck, creating new grilling and BBQ recipes for his friends and family. The barbecue crowd is a true family and I am lucky enough to have stumbled into this bunch of great people who have helped me along the way. I just hope that I can pay back the BBQ karma by helping others on their own BBQ journey.

Chris Grove's posts

Bourbon and Black Pepper Prime Rib

The holiday prime rib is a celebration of all that is good about beef and it doesn’t need much other than a grill, salt, pepper, and garlic.  But sometimes it is good to enhance the flavor with a little something special like the oaky smokiness of bourbon.  That’s what I did with this rib roast Read More »

Southern Honey Glazed Ham

I grew up in the South and a big part of the culture was covered dish suppers for any social event. Church function? Covered dish supper. PTA meeting? Covered dish supper. Holiday party? Covered dish supper. But you could always count on someone bringing a great Southern style ham – smoky and sweet. Don’t get Read More »

Gorgonzola and Black Pepper Burger

Burgers get kind of crazy these days. Sports bars and gastropubs pile so much stuff on them that they have to stab a knife through them to keep them upright and you’d have to be able to unhinge your jaw to bite into some of these towering burgers.  Or the “Jucy Lucy” (aka Juicy Lucy) Read More »

Rotisserie Roasted Red Wine & Herb Leg of Lamb

Roasted leg of lamb is a real show stopper for special occasions and festive meals.  Rotisserie roasting a leg of lamb over hot coals makes it even better because as the fat renders, it continuously bastes the roast.  Plus, it shows off your grilling flair! Buying A Leg of Lamb Buying lamb can be intimidating Read More »

Grilled Pumpkin with Cinnamon Whiskey Glaze

As soon as the first fall nights turn crisp, it seems like everyone goes wild for pumpkin or anything flavored with pumpkin seasonings.  Here is a simple way to satisfy that craving on your grill.  Grilling pumpkin is quick and easy.  One of the major flavor pairings for pumpkin is cinnamon so I thought I’d Read More »

Spicy Honey Maple Glazed Spiral Sliced Ham

Spiral sliced hams are one of the easiest things to smoke because all of the hard work has already been done for you.  The smokehouse has already trimmed, cured, and smoked the ham.  It’s fully cooked, all you are doing is reheating it and adding a special touch or two.  This recipe works with a Read More »

Maple Bourbon Glazed Pork Chops with Sweet Potato Mash

Bourbon and BBQ go hand in hand. Bourbon and BBQ are both deeply entrenched in and arise from Southern culture. They are flavor partners and share many common flavor affinities. But what I really think pairs them together is the smokiness. The subtle smokiness of bourbon comes from being aged in charred oak casks and it perfectly Read More »

Tailgating Hero – Chili Sauce for Hot Dogs, Burgers, and Nachos

Chili sauce is what I call a tailgating hero.  Tailgating heroes are foods that are multipurpose and can be prepared ahead of time.  Just like the hero of a sports team makes his teammates better players, a tailgating hero makes every food it goes on just a little better.  Chili sauce fits role perfectly. Which is Read More »

Tailgating Recipe – Brown Sugar and Beer Brined Wings

I don’t think that there is a better food for tailgating than wings.  First, wings are one of the first foods that I think of when tailgating comes up.  Second, they are flexible in terms of flavor profiles, you can take them in about any direction that you want to go.  Third, wings are easy Read More »

How To Grill Brats and Brat-jitas

In August of each year, thousands of people who love bratwursts descend upon Sheboygan, Wisconsin for the Brat Days festival. It celebrates the popular sausage with a huge weekend of brats, music, a brat eating competition, and fun. You can get a single brat, a double, or an Oostburger (a split brat on top of Read More »