KINGSPORT, Tenn. (SEND2PRESS NEWSWIRE) — “LIVE with Regis and Kelly’s” producers are kicking-off a nationwide search for the best grill recipe and they’re asking their viewers for help with the “Ultimate Hometown Grill Off.” One regional chef has a good chance, but needs your help. Erich Soll, Executive Chef at BONE FIRE Smokehouse in Downtown Kingsport, Tenn., has been selected as having one of the top 5 ribs recipes in the nation, with his succulent Smoked Ribs with Fightin’ Irish Whiskey Sauce™.
Chef Soll describes the dish, “It combines items such as roasted red and green peppers, Jameson Irish whiskey, poblano peppers, brown sugar, garlic, onions, cumin, Worchester sauce, and more. I can’t give this potentially prize-winning recipe away, but come taste it yourself or order it online.”
Visit BONE FIRE Smokehouse at: www.BoneFireSmokeHouse.com for location, hours of operation, and online shopping.
This is a great opportunity for foodies and BBQ fans to put their favorite dish on the map. And, when people vote online, they’re automatically entered to win a top-of-the-line Weber Genesis Gas Grill valued at $900.
So, how does it work? Online voters visit http://www.VoteBoneFire.com and follow the links.
Voting takes place Friday, July 3rd at 10 a.m. through Sunday, July 5th at 10 a.m. Each week, the chef with the greatest number of votes will be invited to appear on LIVE in New York City to demonstrate their recipe.
On August 17th, the top two grillers will be announced – one will be named the “Ultimate Hometown Grill Off” winner and he or she will have the opportunity to appear in an upcoming issue of Better Homes and Gardens magazine.
About Erich Soll
Chef Soll originally hails from New Jersey, but has lived in the south for most of his life. He is self-trained and was taught by numerous chefs through “on-the-job” training which gave him the confidence to try new things. He often relates to people that he was “cooking before cooking was cool.” Soll considers smoking foods an art and enjoys experimenting with different types of woods and flavors. He says that smoking foods is where his true passion lies and can often be found twirling his handlebar mustache while contemplating his next smoking challenge. (He only waxes for special occasions.)
As the Corporate Chef for Adapt Core, an umbrella organization that oversees an array of projects that include restaurant consulting, commercial general contracting, event promotions and business development, Chef Soll oversees all menu development, kitchen operations, value-added product development and special events for BONE FIRE Smokehouse and Kingsport Grocery Company.
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News Source: BONE FIRE Smokehouse
