Phil Eitman – BBQ Round the World

Phil Eitman had gone on a cross-country BBQ tour to find the most competitive areas and gain knowledge about techniques used in a wide variety of bbq regions. Rather, it is because the natural juices are retained throughout the sensitive cooking process, giving it a natural pink flavor that it a good sign rather than a bad one. His smoked chicken and turkey both still have pink at the joints, but that is not because it is undercooked, but because that is at an ideal temperature. Phil’s smoked poultry is out of this world. He brought all of his favorite flavors and methods back home with him to Salt Lake City, UT; and now he features them at his famous catering events. Below are just some of the delicious meats he offers for his guests. Phil’s Carolina pulled pork is also out of this world, no matter where it originates from. It has the perfect amount of crispiness on the outside while still maintaining the juiciness to perfection.

Phil Eitman is a skilled BBQ chef who gained his in this culinary field while working in the southern United States. You can’t go wrong with Phil’s Memphis ribs. It has this tangy and zesty mix of garlic, vinegar and peppers that gives it the perfect amount of zing. He smokes them for eight hours before throwing them on the grill and basting them in a homemade, spicy and thick barbecue sauce that is based on molasses and has this deliciously sweet finish to it.

Phil Eitman – Surfing in the East

With great waves and incredible scenery and wildlife, Hatteras was by far Phil Eitman’s favorite stop on his East Coast tour. In order to gain a better view of the East Coast, he headed south. He has made it to the East Coast a few times, making it a point to sample some of the Atlantic swells that come in around hurricane season. Plus he found the water and the beaches to be exceptionally dirty, comparable to some of LA’s beaches. As an avid surfer and lifetime explorer, Phil knows all of the best breaks off the California coast, but that isn’t all he knows.

Phil Eitman was able to catch some choppy, five-foot closeout sets and didn’t have as much fun as he expected. Sandbridge, VA. Virginia Beach is he southernmost part of the state of Virginia, and the community of Sandbridge acts as a gateway to the famous Outer Banks. It also backs up to Back Bay, a National Wildlife Refuge whose natural beauty is a far cry from what Phil saw in New Jersey; and once he saw it his hopes of enjoying the East Coast beaches were restored.Below, h shares some of his favorite East Coast surfing areas and his experiences there in Jersey Shore, NJ

Phil Eitman’s first ever East Coast surfing venture took place on the Jersey Shore in the 1990’s. Hatteras, North Carolina is also a prime spot for surfers who also want to get a good camping trip on the sand or just relax and take in the soothing atmosphere around them.

Phil Eitman: BBQ Sides

Phil Eitman’s BBQ catering events wouldn’t be complete without a delicious set of side dishes to accentuate the flavors of his food while also giving guests something to casually munch on long after they’ve had their seconds. These sides are the type that make people forget about how much theyare eating, and can usually lead to overconsumption and serious food comas. Below, he shares what some of his scrumptious side dishes are, and how they add to his culinary experience.

Baked Beans

No bbq dinner is complete without some delicious homemade baked beans, says Phil Eitman. His special recipe includes his homemade molasses-based bbq sauce; the same sauce that he puts on his ribs.

Fried Corn Nuggets

Phil Eitman makes his fried corn nuggets with fresh jalapenos in the middle, which gives them a nice kick but doesn’t take away from the sweetness of the corn or the deliciousness of his homemade batter. These are perfect for dipping in his homemade bbq sauce or curry ketchup.

Fried Pickles

A down south favorite, his fried pickles are full-sized dill spears lightly batter then fried to perfection. With his homemade dill ranch sauce, he completes the circle of pickle flavor with a southern twist.

Mac and Cheese

Phil Eitman’s homemade mac and cheese s certainly something to write home about. He uses a mix of organic Wisconsin cheddar, jack and gorgonzola cheeses. He then bakes it with brie and slices of apple on top to add extra decadence to a comfort food classic.

Phil Eitman – International Health Insurance- The Who, What, When and How’s.

There are countless programs out there as there are ways to buy by insurance. Once you use Google you could find a myriad of programs, but do you want to try to become an expert for a day? Or even could you?

Phil Eitman believes that most countries, especially smaller ones that you may move too, have a smaller home-time feel. There you would find a local insurance broker who has great knowledge of programs available, and who would help you sift through the myriad of the programs that will best suit both you and your family. If the broker is an expat, more the better. You should always choose a broker.  An agent can only SELL you the insurance of company.  A broker can offer you several companies and help you choose your broker.

 The benefits of a local broker vs and online agents:

1)      The broker has met you and knows your family and your needs

2)      The broker has many local referrals

3)      The broker knows most of the local hospitals and Doctors

4)      Most important, When you have an emergency, who you going to call?

1. Online Agent: – you call the 800# on you card
2. Broker: you call the 800# you and you and call your broker, who will call the 800# and make sure you are being taken care of. The Broker acts like a family member working for the insurance company

5)      Filing Claims

1. Online agent. Call the 800#. You are own your own. This is a detailed process, and you are on your own.
2. A local broker has a staff to assist you.

Insurance is a substantial financial decision, and to guide you thru programs and get the best services when especially in need, you should always use a local broker.

Phil Eitman on How to Entertain

Phil Eitman is a person who has an extensive and varied amount of experience in entertaining others. He does it professionally both in San Diego and in Salt Lake City, Utah. In SLC, he runs a catering business that hosts private events, parties, weddings and other medium to large-sized gatherings. In San Diego, he is a fisherman by morning, surf instructor by afternoon, and hostel chef by night who cooks family dinners for guests while humoring them with his many stories. Below, Phil Eitman shares the basic elements that combine to form a festive occasion.

Good People

The amount of entertainment provided at an event, at the end of the day, is usually in the eye of the beholder. Someone could have a Van Halen concert in their backyard and still be bored; and in those types of cases, it could also be near impossible to entertain those types. Luckily, Phil Eitman has always been successful with the people who enjoy his food and stories; but the best parties always include people that have equally as valuable amounts of entertainment pinned to their conversation or lifestyles.

Good Setting

Whether it is a natural or manmade setting, it can always be tailored to make the event that much more joyous and memorable. Aesthetics matter in hospitality and entertainment.

Good Food and Drink

Food and beverages are the two elements that are always guaranteed to get people sitting at the table. And if the food and drink are worthy of table conversation, then the excitement around that event is already amplified, giving people both a reason to sit down as well as something to talk about.

 

Phil Eitman’s Comprehensive Catering

Phil Eitman is a highly-trained professional cook who has experience in a number of cooking disciplines. He has years of experience in kitchens, food trucks, country clubs, bbq restaurants and many other establishments all of which he feels have contributed to his mastery of the culinary arts. His private catering business focuses on three areas the he holds most dear.

Baking

No matter what the entrée is, baked goods are almost always a part of any special event. They are both festive and delicious, giving decoration to plates and satisfaction to everyone’s sweet tooth. From cakes to cannolis, he knows how to make delicious and decorative baked goods that will liven any occasion.

BBQ

Phil Eitman’s specialty is his barbeque. His signature recipes and sauces have become a staple of his business, as they are so good that people often have trouble passing them up, even at formal events where expensive attire falls into the crossfire of sauce and rigorous chewing. Whether it is ribs, chicken, pulled pork or Texas beef brisket, Phil Eitman’s varied bbq experience offers a taste of all of America’s most well known bbq hotspots.

Mixology

With years of bartending and competitive bottle twirling competitions, not only does Phil Eitman know how to make a mean dirty martini, but he also knows how to do it in a fashion that is entertaining to watch. He keeps an extensive archive of classic cocktail recipes in his brain, and also has some signature drinks for those who want to try something that is purely Phil Eitman.

Phil Eitman’s Favorite San Diego Surf Spots

As a lifetime surf enthusiast and seasonal surf instructor, Phil Eitman spends the winter and early fall seasons on the pristine shores of San Diego. While down there, he teaches surfing lessons for supplemental income but also finds time to enjoy his favorite water sport without the restrictions of doing it for work. Below, he shares some basic information about his favorite surf spots in San Diego.

Pacific Beach

The Pacific Beach area is where Phil Eitman spends most of his time, as he both teaches private lessons in this area as well as paddles out on his own for pleasure some times. Pacific Beach is great for beginners who get to enjoy the low to medium-sized waves and friendly sand bar below. There are also some good sets that come in when the tide is right, which is fun for the more experienced surfers.

Tourmaline

A mellow longboard wave, Tourmaline is also great for a fun day with friends switching off on the board while also hanging out on the beach and mingling with locals. While Tourmaline’s waves may be more tuned to beginners, they are almost too mellow for the advancement of any skill; it’s all about the fun here.

La Jolla

La Jolla is Phil Eitman’s preferred spot on days when he is really feeling like pushing himself. La Jolla is a reef-rock break area that can have some large swells come through, making it not a break for the faint of heart. Phil Eitman embraces his wild side at La Jolla whenever the sets are firing.

Philip Eitman’s Favorite Ski Resorts

As a Salt Lake City resident and avid snowboarder, Phil Eitman knows how to make the most of his winter. With close proximity to a number of resorts he is enabled to get some turns in either before or after his work day. It is a lifestyle that many snow enthusiasts yearn for: to be able to work in one’s own professional capacity yet still maintain the amount of time in snow to qualify as a daily snowboarder. With three of his favorite resorts right nearby, it’s not a tough lifestyle for Phil Eitman.

Brighton

Located right outside of Salt Lake City, Brighton is a gigantic mountain that boasts lots of great snow and expert level terrain. Brighton is his closest resort, so he often buys the season pass for this mountain, despite the fact that he has to buy it separately from the Epic Pass; although he claims it is well worth it.

Park City

Recently acquired by Vail Resorts, Phil Eitman is very excited that he will have full access to Park City throughout the year. It serves as further justification for getting the Epic Pass, which once upon a time he only got so he could be a regular at his favorite resort.

Canyons

Canyons is his most favorite resort by far. With the most skiable terrain of any Utah resort, Canyons boasts a wide variety of runs and unique obstacles such as natural half-pipes that bring together the backcountry people with the park riders for a unique experience.

Phil Eitman’s Tour de BBQ

Phil Eitman is a professional chef who is formally-trained and has also spent decades in the service industry as an executive chef, kitchen manager, sous chef, bartender and many other positions. A good portion of this experience comes from working in BBQ restaurants in parts of the country where it is most recognized. Now with his own catering business, each different BBQ plate tells a story of where Phil Eitman has been, and where that food is going.

Carolina Pulled Pork

Phil Eitman’s pulled pork recipe roots from his experience working in a bbq joint in the Outer Banks area. Down in that that part of the country, bbq is often cooked with a vinegar base that is spicy and tangy rather than the sweet, molasses-based sauces that are used in most other BBQ hotspots. His pulled pork is often a surprising crowd pleaser, as that region of the country’s bbq is the least heard of in the West.

Texas Brisket

When it comes to Texas BBQ, the most talked about meat is not the pork. Texans have a way of cooking their brisket to be so tender and juicy that at times it could be mistaken for Kobe beef, if only it weren’t for the delicious burnt ends that reassure anyone they are certainly eating bbq.

Memphis Ribs

After spending some time in Tennessee, Phil Eitman gained an appreciation for the molasses-style sweet sauce, and formed a recipe of his own. He brushes this sauce along his baby back ribs, which he slow cooks for over twelve hours.