Trapp Haus BBQ owner Phil Johnson celebrates his 6th month anniversary with a party tonight and is offering new specials. Johnson who is also the pitmaster throws a party tonight as the popular First Friday Artwalk happens. Guests celebrate with an all-you-can-eat whole hog roast for $10/adults & $5 for kids. The party with live music starts at 5 p.m. and goes until 10 or when there is no more hog to eat.
Johnson will be taking his recipes on the road later this month when he heads to Kansas City to compete in the American Royal World Series of Barbecue. From there he heads to Milwaukee show what he knows about BBQ with a cooking demonstration and class at the Journal Sentinel Wine & Food Experience.
New specials and offerings are now available until further notice.
Slab Saturday’s– Every Saturday $25 St. Louis Ribs all day long.
Free local Delivery– On-line orders in the downtown Phoenix area from 11 a.m. – 3 p.m. Tuesday Friday.
Weekday Sammitch Specials-$2.00 off any Sammaitch Tuesday – Friday from 11 a.m. – 2 p.m.
Beats, Beer & Q- On Fridays
Trapp Haus BBQ is at 511 E. Roosevelt Phoenix 85004. 602-466-5462. For more information check their website.
Despite National Hamburger month ending in May, two west valley chefs are just getting started as they compete in the James Beard Blended Burger battle. Goodyear restaurants Eagle’s Nest and Toscana’s Restaurant are rolling up their sleeves representing two of the three Arizona restaurants in the competition. They will be trying to create the winning burger using 2 types of mushrooms as ingredients.
Hail Mary burger
Chef Mary Ahern of Eagle’s Nest see’s her Hail Mary burger as the eventual winner. This 17 ingredient burger blends Portobello and button mushrooms, roasted garlic, thyme and shallots ground with the brisket and jalapeños, garlic and bacon mixed with ground beef.
The burger is then topped with bacon jam, lettuce, house made pickles, red onion, devil dog sauce and slices of American and Havarti cheese all between a Brioche bun. That sounds like more than a mouthful and like a winner to me.
Eagle’s Nest’s neighbor in the Pebble Creek community Toscana’s Restaurant is building a blended burger of their own.
It will be pan seared with 80/20 ground beef, house smoked mesquite button mushrooms, grilled tomatoes, caramelized onions, shaved lettuce, fresh watercress, apple-wood bacon, aged smoked cheddar cheese, house-made cowboy candy and mayo.
All served between a King’s Hawaiian bun, hope it can handle everything
Another delicious sounding burger and I’m very curious about the cowboy candy.
James Beard Blended Burger battle voting
Online voting ends July 31st with the top 5 winners from around the country competing in the final showdown of the James Beard Blended Burger challenge in New York city in January. To cast your vote you may vote here.