The World is Watching
The first week of April is a pretty busy week around Augusta, Georgia.
We receive a lot of out-of-town guests for a relatively small, unknown golf tournament... The Masters. Opening in December 1932, Augusta National Golf Club was once called Fruitland Nursery. It was designed by a famous golf course designer, Alister Mackenzie, and professional golfer Bobby Jones. If you have never had the opportunity to see the grounds of the Augusta National firsthand, put it on your bucket list. You don’t have to be a golf fan to appreciate its beauty. As for those golf fans, the cameras don’t do the elevation changes on the rolling fairways justice!
Eating on the Course
Masters concessions are the best value of any professional sporting event in the world.
The BBQ pork, pimento cheese, and egg salad sandwiches are among the freshest. Priced around $1.50 - $2.50, you can eat like a king for under $20 a day (with room for a few cold beverages along the way). One fun Masters tradition is the Champions Dinner, a dinner hosted by the previous year's winner. This special menu, which is fed to those previous Masters champions, has consisted of some interesting meal choices through the years. Most notably, Sandy Lyle served a meal of haggis and mashed potatoes in 1989. Tiger Woods kept it pretty casual with cheeseburgers, fries, and milkshakes in 1998, and porterhouse steaks in 2002 and 2003. Reigning Masters champ Patrick Reed is staying true to his southern roots. He recently announced that bone-in ribeyes, mac and cheese, creamed spinach, and creamed corn will be served at the 2019 Champions Dinner. I bet even more winners would choose steaks and BBQ if the Augusta National had a BFG!
A Grill That Can Get the Job Done
Being a professional chef in Augusta, Masters week is always crammed full of caterings.
For the last 8 years, I've cooked for the same group of guys. They come in from all over the country to watch the pros play on the most hallowed grounds that golf has to offer. Each night, these guys come back to the house full of stories of drives, putts, and Masters lore. So, it's my job make sure dinner becomes the talk of the night. Whether it's prime ribs, tomahawks, lobsters, or an oyster roast, I know the REC TEC will provide them with the best experience possible. Last year, I brought a few RT-700s home to treat them to the best brisket, ribs, wings, and pulled pork known to man! But we didn’t stop there… I smoked a low country boil, seared scallops, prime rib, bacon wrapped pork tenderloin, and made wood fired pizza, too! They were blown away by how easy it was to prepare. As most of them are in the tech industry, they were especially floored that I could monitor all stages of the cook from my smartphone. This year, I'll add a BFG RT-2500 and a WyldSide RT-A850 to the arsenal to really blow their minds. I'll be utilizing the BFG's 2500 square inches of cooking space and PID WiFi controller to make sure the guys are eating good all week!
Take a look at the assembly of the BFG!
REC TEC Has You Covered
I know you have heard me say it a thousand times...
When I cook, I have to have exact temperature control. Let's just call it chef's perfectionism. I need to know that my pit is running where I want it, not worrying about 30ºF - 40ºF temperature swings. Timing is vital for catering, and I can’t have my guests waiting. I think this is why people overlook the luxury of the Wi-Pellet WiFi controller. I know that the prime rib is 20ºF shy of being finished while I'm inside entertaining my guests. This also gives me time to prepare the salads and sides. I don’t need to babysit the grill with my fingers crossed, hoping it will turn out right. Your food will hit the mark every time. My guests are expecting the best, and I put my faith in REC TEC. The quality of these products allows us to live the #recteclifestyle to the fullest, especially during Masters week!
Check out our Wi-Pellet WiFi Controller HERE!
ABOUT THE AUTHOR
Greg Mueller is a WORLDCHEFS-certified master chef and the Director of Culinary Innovation at REC TEC Grills. He has over 18 years of experience and is knowledgeable in all things food and cooking.