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’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.