Monday, November 30, 2009
The second meeting of the fraternal order of the Bisbee Grill Burger Advisory Board, or BIGBAB, took place to see which cook would win the competition for the next Bisbee Grille burger. Those competing were Cricket Rodriguez, David Gonzalles, Via Gomez, and Carlos Lebron.
The Advisory Board meticulously went about to test taste and judge each burger, making notes and brooding over beef. Who won? Cricket Rodriguez! for her Buffalo red hot burger, which packs a punch of blended hot sauce and a quick flash in the deep friar. What is created is one of the juiciest delicacies that will warm you up on a brisk Bisbee winter's day. She received 200 dollars for her culinary creation, and the honor of having put another burger on the menu.
Sunday, November 22, 2009
Monday, November 16, 2009
When you order from the Bisbee Grille steak menu, you will pleasantly surprised to see that all cuts are Certified Angus. Certified Angus Beef ® brand Natural commits to a "never, never, never" philosophy. From the very beginning, cattle are never given any hormones, never given any antibiotics and only given nature intended feeds.
When it comes to USDA graded beef, more than half ends up as USDA Choice. Within the Choice category there are three additional levels of quality. The majority of Choice cuts only make the minimum requirements, rising just above Select, a less tender and less flavorful grade of beef. Less than 8% of all beef earns the Certified Angus Beef ® brand. Bisbee Grille strives to provide the best for our customers, and this is one way we do it.
Monday, November 9, 2009
In Observance of Veterans Day this Wednesday, The Bisbee Grille will give our customers a 10% discount on their meal if they wear a flag pin or bring with them a small hand held flag. The Grille supports our troops and remembers the men and women who served our country proudly.
Thursday, November 5, 2009
There is a time and place for some dishes in our American culture. Most dishes are recognized as such, like turkey and dressing and roast duck being among some of the winter favorites. Some tend to believe that the cooking and eating of ribs began inside the bed of a Ford F-150 pick-up truck before a football game. Not true, it goes a little further back and with a little more distinction.
The concept goes back to practical European training where chefs “use everything from an animal.” The short rib of beef is cut from the beef back ribs consisting of seven ribs from the rib section, including the meat between the rib bones. When prepared correctly, this is a perfect dish for those cold weather months - curl up around a fire, sip a glass of red wine, and savor succulent braised meat so tender it literally falls off the bone.
At the Bisbee Grille, these slow-cooked tender short ribs only get better when topped with our cracked pepper port wine reduction and your choice of sides. The wine reduction is the braising liquid (later turned into the sauce for the dish) that ties the food to the wine. The result is a nice long dining experience, as your mind contemplatively passes over memories of home-made comfort foods of long ago. So come dine at our table, order some hearty red port, and experience the best rib recipe from our chef's repertoire.