Foodie Chap With Chef Jim Modesitt of ‘Big Jim’s BBQ’

Foodie Chap With Chef Jim Modesitt of ‘Big Jim’s BBQ’

01 liamm chefjim Foodie Chap With Chef Jim Modesitt of Big Jims BBQChef Jim Modesitt & Liam Mayclem (credit: Foodie Chap/Liam Mayclem)

KCBS radio “Foodie Chap” and KPIX 5 television “Eye On The Bay” host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area.

About Chef Jim Modesitt:

Raised in San Rafael, California around his dining room table sharing food and good times, Jim Modesitt grew up watching his mother prepare traditional American dishes for her family. Jim learned that great food is a result of combining passion for good food and respect for the ingredients.

Working in the restaurant industry for several years Jim has developed his own unique style of creating original dishes in addition to his restaurant experience, Jim has worked in construction remodeling several resturants here in the Bay Area.

Chef Jim has won several awards for BBQ and just recently 1st Place Pork Ribs San Francisco, 1st Place Tri Tip Redding 2014, King of the Que Competition Blues and BBQ San Rafael 2014 and was chosen and filmed the TV show BBQ Pitmasters 2013 ( When Pigs Fly ) and won Best Pork Ribs.

02 chef jim photo Foodie Chap With Chef Jim Modesitt of Big Jims BBQ

Chef Jim Modesitt (credit: Foodie Chap/Liam Mayclem)

He offers award winning entrees, delicious side dishes, tasty salads, and tender, juicy meats. Jim’s cooking has a traditional southern flavor with a unique blend of San Francisco gourmet. He has taken a part-time passion and turned it into a full-time love affair. He is committed to a high quality standard of barbecue products his meats are slowly smoked to tender and tasty finish.

Owner and self seasoned epicurean, Jim has 20 years tucked under his apron. His array of specialties range from savory ribs with spicy rub to delicate smoke seafood that will tantalize and stimulate your senses. Chef Jim’s ability to create specialty barbecue meats comes from not only passion but also years of experience.

Chef Jim brought his one man cooking show to the Castro and the home of Tony Lee and Justin Volk for our Foodie chap chat. He made a terrific dish, perfect for the holidays – “Prime Rib Roast” with Yorkshire Pudding and fresh carrots. This dish takes me back home, reminds me of cozy winter Sundays in England when a roast & Yorkshire were the highlight of a weekend and would always steal the show. Jim shares his recipe with us.

Enjoy the dish for your holiday dinner and hear more of Jim’s story in our tasty talk. You might also consider taking one of Jim’s BBQ classes, perhaps you and your honey or a group of pals or co-workers. You won’t be disappointed.

HAPPY HOLIDAYS.

Cheers!

KCBS Foodie Chap Podcast:
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prime rib roast yorkshire pudding photo Foodie Chap With Chef Jim Modesitt of Big Jims BBQ

(credit: Foodie Chap/Liam Mayclem)

Big Jim’s Classic Prime Rib Roast
(3-4 bone)
You will need:
1 Prime Rib Roast 3-4 Bone

Salt 1/3 cup sea salt coarse
2 tbsp freshly cracked pepper
6 cloves garlic, minced into paste
2 tbsp chopped rosemary
2 tbsp chopped thyme
2 tbsp chopped parsley
2 tbsp chopped oregano
1 tsp ground sage
Olive oil

Rib roast is one that thing I love to start a day in advance. Salt the meat a full 24 hours before you are going to cook it.

Cover it with wrap and return it to the fridge.

Before cooking, mix the herbs, garlic, olive oil and pepper into a paste. Rub it all over the meat and let it sit out for an hour or two at room temperature.

Cook in an oven at 250 until it reaches 125-130 degrees in the thickest part of your meat.

Another option is to go out to the Weber and cook it indirect with some wood chunks.

Let it rest a good 20 minutes before slicing your roast.

A few years back I read an article in a magazine that centered on testing Rib Roasts exclusively in 25 degree increments from 225* through 500*. The test concluded cooking a beef roast at 250 degrees was the best choice.

Since reading the article, this has been the only way I cook large roasts of beef. The meats you see in your local deli cases are all cooked in this manner and is how the great red color is achieved.

For appearance it is suggested you brown the meat to make it more attractive. I have a large brazier pan, so this makes it easy to brown on a stove top. Another option is to crank up the oven to 500* for the last 20 minutes and it would brown nicely.

Cooking time varies but I can tell you assuming your roast is four ribs, 4.5 hours cook time. If you cook a full 7 bone Rib Roast, 6.5 hours cooking time. I never check the roast or use a thermometer until the last 30 min and it has come out perfectly medium rare for the entire roast, including end cuts every time.

The rule of 22 minutes per pound @ 250 degrees works well. This is the preferred method of commercial kitchens that specialize in Prime Rib. There is no chance of burning and drying out meat and there is less shrinkage for greater yield.

yorkshire pudding photo Foodie Chap With Chef Jim Modesitt of Big Jims BBQ

(credit: Foodie Chap/Liam Mayclem)

Yorkshire Pudding

You will need:

1 cup all-purpose flour
pinch sea salt
4 large, free-range eggs
1 cups milk
8 teaspoons vegetable or light olive oil for the muffin tin
Preparation

Preheat the oven to 450 degrees F.

Sift the flour into a medium-sized mixing bowl and add a pinch of salt. Crack the eggs in and whisk together with the flour, then gradually pour in the milk, stirring constantly. Beat all the ingredients together until the batter is the consistency of cream. Refrigerate the batter for 30 minutes.

Pour 3 teaspoon of oil into the bottom of each of the wells in a non-stick muffin tin. Put the muffin tin in the oven to heat the oil until it’s very hot—almost smoking hot (about 5 minutes).

Give the batter a quick stir and then pour it equally into each well in the tin (you should hear it sizzle and it should bubble). Return the tin to the oven and bake the puddings for 20-25 minutes, until they have risen and are deep golden brown. These are wonderful with your gravy!

Creamy Blue Cheese Sauce

1/2 cup Mayonnaise
1/2 cup Sour Cream
5 oz Blue Cheese crumble
1-2 Tbsp Blue Cheese dressing
Juice of a 1/2 lemon
1 Tbsp garlic salt
Freshly cracked pepper
2 Tbsp buttermilk

Incorporate all ingredients and place in your refrigerator for 30 min and serve cold.

Enjoy!

For more information on Big Jim’s BBQ, visit www.Bigjimbbq.com.

 
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