Outlaw BBQ Joins Us for Sunday Brunch to Discuss Their Award-Winning Cuisine
Last updated: May 26, 2024 at 9:43 AM EDT
It’s 6 o’clock. Welcome back. It’s time for Sunday Brunch. This morning I’m joined by Steve and Leah Rogers from Outlaw BBQ with Rocco Baldelli. It’s always a great time, but this time it’s a little bit special. It’s special. We’re going to have a beer cheese egg roll. This is the championship beer cheese egg roll. Here’s the trophy. Yes. I just got back from Chicago, Illinois to attend the National Restaurant Association show. I was a guest of the GM Food Group in Harrison, Ohio. They were making a beer and cheese sauce and they went to the national competition. So I brought Sam along. Sam represents GM here in Maryland. Sam said, “Hey, you gotta submit a recipe, too.” And on the last day, probably the last hour, Leah and I typed up our recipes and submitted them. One for Outlaw and one for Rocco’s, against a bunch of other restaurants. We played a bunch of rounds and then we were invited to compete for the championship in Chicago, against Frisch’s Big Boy.So they made a pulled pork sandwich and we said this is like an NCAA bracket. It was a bracket. You had to be voted in. And, um, we went to Chicago to compete and we won the beer cheese champion trip. We could have told them right from the beginning that we have the best here. Um, you know, we appreciate you. Thank you. So tell us about this crazy egg roll, because there’s a lot of stuff. So Matt will go ahead and make it for us. So, we have elbow macaroni with beer cheese sauce. Now you can have beer cheese sauce. You can actually adapt it and make it however you want. So, we have beer, cheese and elbow macaroni. First of all, the beer cheese macaroni is wild, so it’s awesome on its own. Yes. And then we put that on an egg roll wrap. You can get it at the grocery store. Um. Okay. So, he shreds it a little extra. Um, American. We like it because it melts a little bit. Nobody complains about the extra cheese. And then it’s Outlaws pulled brisket. This is like a shredded charred offal that we cook, and we tear it off and then we put it in the egg roll. Yes. And Matt wraps it. He already has one wrapped. He puts a little extra barbecue sauce in the fryer. Nice. And then he wraps it, he has one. He drops it in there. And it comes out like this. It comes out like this from the front. Beautiful. And is this the leftover beer cheese dip? This is the beer cheese itself. If we didn’t have the mac, it would look like this. Oh my gosh, that looks so good. Looks delicious. Can I order it now? Oh, yeah. Next week we’re going to have the beer cheese, the mac egg roll, the nice brisket, the egg roll. Okay. Because that’s not the only thing you serve. It’s delicious. We already know that you make a great burger and it’s perfect for this weekend. Right. Because Liam made the burger. Right. So it’s always on our menu. That’s right up front is the Bandit Burger. This is pulled pork. We have cheddar cheese, bacon, barbecue sauce on a half pound burger. And then we have a variety of different specials on our burgers. We did a brunch burger last week. That one has an egg on it. And then we have a nice potato pancake with bacon and cheddar cheese on top. It’s a nice breakfast. Yeah, breakfast is A. Yeah, that’s right. And then, um, we also do burritos. Um, that’s one of our most popular items. This burrito looks so good. What’s in it? It’s a pork burrito. It’s got pork, cheddar cheese, boom, boom. It’s got freshly made coleslaw and barbecue sauce, crispy fried onions. Oh my gosh. Matt just pulled it out of the fryer. And that’s it. It’s done. It has a very short cooking time. Oh, oh, oh, yeah, it’s done in about 30 minutes and it’s delicious. Oh, about a minute. Yeah, it takes a while. And then, you know, when will it be available?So it’s going to be a special all week. We’re going to make it, and if it sells out, we might have to take it off the menu for a little while, but we’ll take it back and make some more in the meantime. Because you guys just got back from Chicago. We just got back from Chicago. Yeah, we were sold out. We were stomping the last of this bad boy. Oh yeah yeah yeah. Look. Today might not be the best day to grill. Rain tomorrow. Tricky. So go out and get some outlaw. Oh yeah yeah. That’s why we’re calling you guys for some good barbecue cooking. Right. There’s a chance of a rain shower or two tomorrow. That’s right today. Tomorrow, it might be a little bit rougher. So, keep an eye on the weather as you spend your Memorial Day weekend. It’s going to be 81 degrees tomorrow. And then dry out by Tuesday. There’s a chance of another storm or two on Wednesday, but keep an eye on the cooler temperatures. Well, today is a great day to go out. Let’s have some barbecue.If you don’t like grilling, I know you have to grill today. Yes, I promised my parents I’d be in town. But it’s nice to get out and do it. Just have a burger and breakfast. One question. Does everyone have outdoor seating? OUTLAW has outdoor seating and ROCCO’S has indoor seating. And the two stores are across the street from each other. So you can either sit outside or inside. However, they are closed today and tomorrow, so their regular hours are Tuesday through Saturday, 11-7. I’m gonna have to get a burger here. Oh yeah. I’m gonna pack one for Jen’s anniversary. Oh yeah. Happy anniversary, Jen. We love you. We love you and Mike. Happy another year. It’s gonna be okay.
Outlaw BBQ Joins Us for Sunday Brunch to Discuss Their Award-Winning Cuisine
Last updated: May 26, 2024 at 9:43 AM EDT
Rocco’s Deli & Outlaw BBQ talks about their Championship Beer Cheese Egg Rolls.
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Rocco’s Deli & Outlaw BBQ talks about their Championship Beer Cheese Egg Rolls.
