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I do. And I highly recommend it…
I do. And I highly recommend it…
about 2 hours ago
Pull my thighs would be a more accurate statement. As in skinless chicken thighs… The above thighs were lovingly coated with some homemade rib rub, proving once again that names don’t always match up with what things are used for...
Pull my thighs would be a more accurate statement. As in skinless chicken thighs… The above thighs were lovingly coated with some homemade rib rub, proving once again that names don’t always match up with what things are used for. The thighs were on the BS Keg at 250°F for the amount of time it took to pressure wash half the deck. I have a large deck, so your times may vary. I cooked a lot of these with the express purpose of using them in a wide variety of ways. Last night was the tostada-with-a-twist way… The twist involved topping them with a cabbage slaw (shredded cabbage, red onion, and carrot) made with sweet chili sauce and rice vinegar instead of the more mundane ingredients (such as cider vinegar and mayonnaise). And yes, those were refried beans on the base of the tortilla. Makes you glad I didn’t start this post with “pull my finger”…
1 day ago
Here's my take on traditional Santa Maria-style beans. Serve these with your tri-tip and chicken for a true taste of California barbecue. I've tried a few variations and this recipe is the current front-runner, but of course I'll continu...
Here's my take on traditional Santa Maria-style beans. Serve these with your tri-tip and chicken for a true taste of California barbecue. I've tried a few variations and this recipe is the current front-runner, but of course I'll continue to experiment. Continue reading... Ingredients 12 oz Bacon, diced 1 large Yellow onion, diced (about 2 cups) 12 oz Beer 2 cups Water 1 Tbsp Minced garlic 1/2 cup Brown sugar, golden 6 cans (15 oz) Pinquito beans, drained and rinsed 2 tsp Ground cumin 2 tsp Chili powder 1 tsp Black pepper, ground fine 1/2 tsp Kosher salt 1/2 tsp Ground chipotle (optional, but recommended) Method Heat a stock pot over medium heat, add the bacon and cook until it just starts to crisp on the edges. Drain half of the rendered fat. Add the onion and cook for about five minutes, or until the onion is transluscent. Add the garlic and cook one minute longer. Pour in the beer and water, bring to a low boil for five minutes, then reduce the heat to a simmer. Add the remaining ingredients and bring back to a simmer. Reduce the heat to medium-low, cover and cook for an hour, stirring occasionally. Serve and enjoy! (Makes about 16 servings)
2 days ago
Had to make my favorite breakfast while camping last week. I just love the stuff! The addition of wood smoke to the eggs benedict makes it irresistible for me. :) Burned the wood down to get a good bed of hot coals... ...
Had to make my favorite breakfast while camping last week. I just love the stuff! The addition of wood smoke to the eggs benedict makes it irresistible for me. :) Burned the wood down to get a good bed of hot coals... Started the hollandaise sauce, it takes the most attention and is easy to reheat later when needed. I use three egg yolks, a
3 days ago
Faux Lasagna Casserole Pecan Bars Pepperoni Pizza Fries Homemade Pepperoni Buns
Faux Lasagna Casserole Pecan Bars Pepperoni Pizza Fries Homemade Pepperoni Buns
5 days ago
I want to give a heads up about a new blog that's pretty danged awesome. I've known Moose through the cooking world for about 5 years now. Much to my pleasure, he has started up a site to share his beautiful photos and tasty recipes with...
I want to give a heads up about a new blog that's pretty danged awesome. I've known Moose through the cooking world for about 5 years now. Much to my pleasure, he has started up a site to share his beautiful photos and tasty recipes with the rest of us. :) Moose On Fire is a must visit if you get the time. Thanks for putting your site together Moose! :) I just returned from camping. It was
5 days ago
I'm not sure what took me so long to try this one, because the idea totally makes sense - fajita chicken wings.Technically these are "fajita style" chicken wings since fajitas are specifically beef. But I'm making these for a Tex-Mex th...
I'm not sure what took me so long to try this one, because the idea totally makes sense - fajita chicken wings.Technically these are "fajita style" chicken wings since fajitas are specifically beef. But I'm making these for a Tex-Mex themed tailgate so the people that will be eating them won't be nit-picking over a name. Trevor loved the wings by themselves but Alexis and I both thought that the cream sauce just put them over the top. The earthy flavors of cumin and cilantro blend with the bright flavors of corriander and lime for a delicious Tex-Mex wing. As written, these are mildly spicy. If you want hotter, add more pepper flake and some hot sauce to the marinade.Fajita Chicken Wings with Chipotle Lime Cream Sauceby www.nibblemethis.comPrep Time: 15 minutes with 8-12 hour marinade time Cook Time: 1 hour Makes 32 wings Ingredients 16 chicken wingsFor the fajita marinade1/3 cup canola oil1/3 cup lime juice1/3 cup beer or tequila 1/4 cup finely chopped cilantro 1 1/2 tsp roasted cumin1 1/2 tsp season salt1 1/2 tsp Mexican oregano1/2 tsp chili powder1/2 tsp paprika1/2 tsp red pepper flake1/2 tsp ground corriander1/2 tsp garlic powder For the Chipotle Lime Cream Sauce 1 cup sour cream 1 Knorr chipotle cube, finely crumbled1 tsp lime juice1 Tbsp heavy cream (or more as desired) InstructionsPrepare the wings. Trim the wings into drummettes and wingettes/flats and place in a gallon zip top bag. Mix together the marinade ingredients and pour over the wings. Squeeze out the excess air, seal the top, and massage the marinade all around the wings. Marinate for 6-8 hours. Mix the chipotle lime cream sauce. Mix the first three ingredients. Slowly whisk in cream until you get your desired consistency. Refrigerate until needed. Note: You can find these cubes on the Latin American section of Kroger, look for a small red box.Grill The Wings. There are a few options for this listed below. They all work well, it just depends on what grill I am using at the time. Grill Direct - Prepare a 375f fire in your charcoal grill. Get the most distance between your coal and grill grate by either lowering your charcoal tray or raising your grill grate (depending on your model grill). Grill the wings directly over the coals, turning often until done, about 20-30 minutes. You have to pay more attention to the wings with this method.Grill Indirect - Prepare a 375f fire in your charcoal grill with the coals banked to either or both sides, creating a gap. Grill the wings over the gap with the lid closed, turning once half way through. This should take about 30-40 minutes. Fire roast - Prepare a 375f fire in a ceramic grill with the heat diffuser in place (for example, Big Green Egg with a plate setter or adjustable rig/pizza stone in place). Roast until done, about 50 minutes. Flip the wings at 25 minutes.Serve The Wings. Drizzle some of the sauce over the wings and garnish with chopped cilantro if desired. You could also marinate the wings in a bowl but the marinade will sink to the wings on the bottom. Bags keep the marinade in contact with all the wings.If doing the roast method, cover your platesetter with foil or a drip pan, wings are messy.Almost ready... There are a couple of things that I go by to tell when my wings are done. For visual cues, I look for the skin to turn golden brown, a little darker in some spots is okay. I also look for the skin to start to dry a little and turn crisp, this tells me the subcutaneous fat is almost done rendering. The meat of the wingettes becomes firmer to the touch. Then I will check the internal temperature of 3-4 wings from the batch. I want them to be 175-180f. Be careful if you see the meat drastically shrinking up on the bone of the drummettes, you might have cooked them too long.
5 days ago
As the Holidays are coming up and you’ll be putting your cooking into high gear, these are ones to keep on your radar. I’ve tested all of the gear below and give them my stamp of approval. The T-Fal Opti Grill The new T-Fal Opti Gr...
As the Holidays are coming up and you’ll be putting your cooking into high gear, these are ones to keep on your radar. I’ve tested all of the gear below and give them my stamp of approval. The T-Fal Opti Grill The new T-Fal Opti Grill boasts uses sensor based grilling technology. I often meet people who live in a Metro area in an apt or condo and can’t have a grill. If you can’t have a grill, the closest thing to get some fabulous char marks is going to be a grill pan or an electric grill as its multi-colored temperature dial will light up as it is heating up/cooking to the preferred temp. The T-Fal Opti grill is like cooking out of an episode of the Jetsons. It’s a pretty neat indoor grill- it will automatically cook different types of meat based on sensors and thickness of meat. There are 6 predefined settings, with the option to defrost meat, as well as a manual cooking mode for your own unique recipes or grilled fruit/veggies. The fat easily drips out and the grill pans are removable and dishwasher safe to make clean up easy-peasy. If you can’t have a grill- this is a great option and pretty enjoyable to use too. While a grill pan will be less expensive, this indoor grill has a large cooking surface and makes cooking to correct temp very easy. It is also very easy to clean. Price – $179.99, can be purchased at getoptigrill.com The Chef Alarm This thermometer will keep all your cooking conquests on track! No under or over cooking ever! A good thermometer is a must come Holiday time. Even if you have an instant read thermometer such as Thermoworks instant read Thermapen (which is SUPER AWESOME BTW) there are going to be those cooking moments when you need to monitor temp for the duration of the entire cook. This will come in handy when monitoring this years Thanksgiving Turkey, or in times when monitoring the temp is crucial such as when smoking a brisket or a Pork Butt. Here are some of the cool features of the commercial grade Chef Alarm: Probe and cable that will withstand the high steam oven environment. The cables also withstand higher temperatures than consumer-grade oven probes (to 700°F). Optional Needle Probe designed for Sous-Vide, slow cookers, small portions, complete immersion, and is Super-Fast (5 seconds or less). Low Alarm! The first product of its kind that permits a temperature alarm on the way down! Useful in yogurt making and other chilled foods. used by commercial customers to keep food inside a safe zone. Constant display of Min and Max are a ready reference of your starting temp and the temperature reached during resting of roasts and turkeys. User calibration permits fine-tuning the accuracy so ChefAlarm is great for cooking sugars. Adjustable alarm volume. Backlight. Splash proof. Timer includes a count-up feature. Nine colors that match the Thermapen. $59 List Price. The Pig of the Month Club The Pig of the Month Club- The Pork Santa comes to your house once a month! I recently discovered the Pig of the Month club on a neat social networking/shopping site called OpenSky. It is like a fusion of social networking and etsy, 2 of my favorite things. You can interact and discover artisanal shops, such as the “Pig of the Month club”. This club will send you your favorite cuts of pork- whether its bacon, sausage, or ….. Signing up for the Pig of the Month club is like having Santa (aka the UPS man) deliver tasty bacon or sausage to your house once a month. This is a neat idea for the foodie/cook/bacon lover who is hard to shop for! Meat Grinding Attachment for the Kitchen Aid Mixer The KitchenAid stand mixer is like the power tool every woman aspires to own. Except you can do so many more cool things with it than just mixing stuff. This is a serious tool! The meat grinding attachment is one of the coolest things about the mixer- harnessing all that power to grind meat (or veggies, bread crumbs, etc) is a really neat experience. I got this for my birthday (it was on my list!) and using it was
5 days ago
Gone, but not forgotten It is with great sadness, regret and a heavy heart that I must report the most recent and not quite so sudden loss of my ass, nee; bum, arse, can, seat, keister, butt cheeks, glutes, fanny, tail, hind quarters, c...
Gone, but not forgotten It is with great sadness, regret and a heavy heart that I must report the most recent and not quite so sudden loss of my ass, nee; bum, arse, can, seat, keister, butt cheeks, glutes, fanny, tail, hind quarters, caboose, buns, pooper, buttocks, trunk, posterior, rear end, rump, duff, tush, backside, behind, heinie, tookus, patootie, derriere, gluteus maximus or as it was affectionately known to me and a few close friends, my buttocksal region. Possibly departing this world as a result of a courageous battle with an often under reported occurrence known as Male Vanishing Ass Syndrome or MVAS for short. A little known and rarely discussed condition fought bravely and silently by many males over the age of 50. My backside is survived by two somewhat spindly legs, fading eyesight and hearing, a pair of tired and sometimes aching feet, an ever expanding waistline and what some have referred to as an unusually large cranium. My bum was 57 years old, to be 58 in December at the time of its home going. The exact cause of this affliction remains under investigation at this time. Physicians from the World Health Organization located in Geneva, Switzerland have dedicated a team of highly skilled doctors to investigate the phenomenon known as MVAS, but at the time of this writing, their conclusions are yet to be completed. Most scientists, doctors and academia will agree however, a known cure is at the very least years away. The onset of my loss was first noticed several years ago on extended flights or long car rides when I found I just wasn’t getting the needed cushioning I had been accustom to from my trusted friend. I first blamed the fading comfort on stiffer seats resulting from manufacturers cutting back on the amount of padding they were installing in their cushions. As the situation worsened in recent years, I began to rethink my position; perhaps it was my own padding that was being compromised.Then, in the summer of 2010, while at a BBQ contest, it happened, I was wearing a pair of elastically waist banded shorts when I made a most astounding realization. I noticed I was unable to keep my pants up without the use of one or both of my hands. As I moved about, my shorts continued to slide down, subjecting those in the area to a most unpleasant view, particularly when both of my hands were occupied. I assure you, this phenomenon was not as a result of there being too much weight in the wallet pocket of those shorts. Those that know me would say that I never even carry a wallet when out with friends, at least that is my claim.Once I returned home, a quick over the shoulder glance in the mirror after a shower gave me a good indication of what was going on. My suspicions were later confirmed by my wife when I asked her to take a look at my caboose, this time, with the lights on. You should have seen the expression on her face when I explained the reasoning behind my somewhat unusual request. Jo, being the trooper that she is, bucked up and came through with an honest, albeit reluctant assessment which confirmed what I had feared, I was losing my ass, the beginning of the end was near or more appropriately (and confusingly) stated, the beginning of the end of my end was at hand. Well…. I think you get what I am trying to say here.It is true when they say that men are very stubborn and will often times ignore the obvious warning signs when dealing with MVAS. I was no different, a fluke I thought, it must be indigestion, it will go away, the elasticity in those shorts must be failing. Ass loss is something that happens to other guys, you know, like those poor guys they use on television spots promoting a cure for baldness. Those other guys are losing their asses, not me. For a short time, I convinced myself I was alright, all was well. Things went back to somewhat normal, my pants fit fine at least when I was wearing a belt they did, or so I thought. It wasn’t long before shorts and pants I was wearing held up
5 days ago
I was driving home from work and saw a sign saying Arby's had a Smokehouse Brisket Sandwich and pulled in to give it a shot. I was skeptical. A lot of fast food places have done BBQ themes this year, slapping some mediocre crock po...
I was driving home from work and saw a sign saying Arby's had a Smokehouse Brisket Sandwich and pulled in to give it a shot. I was skeptical. A lot of fast food places have done BBQ themes this year, slapping some mediocre crock pot style BBQ pork on a burger. There's also the infamous McRib. But attempting to do brisket in a fast food setting takes some big kahones. If anyone could pull it off, it would probably be Arby's since they make that freakishly delicious roast beef sandwich. Photo Credit: Smokehouse Brisket Sandwich photo from Arby's websiteThe sandwich is priced at $4.99 and rings in at $7.49 for a combo. It's a pretty tall sandwich of a slightly crispy bun, layers of brisket smoked for 13 hours, smoked gouda cheese, fried onions, BBQ sauce and mayo. The brisket was shaved thin and it had an obvious cure/smoke ring on the edges. The brisket looked a little odd but maybe that's because I'm not used to seeing shaved razor thin like that. Grading this on a fast food curve, I'd give this a solid b or b+. Trevor had one and agreed. There was a strong enough smoke flavor from the meat, cheese, and bbq sauce. If you're not a big fan of liquid smoke in your BBQ sauce, you might want to ask for Arby's sauce instead of the BBQ sauce. I don't mind it if not too overpowering. The meat was tender and the onions crispy, giving a nice overall texture. It was good enough that I had another one for lunch today.Hey look, fellow BBQ Brethren, Neil "Big Mista" Strawder is on their commercial! This isn't going to compete against a brisket sandwich from your local BBQ joint. But as far as fast food BBQ themed items go, I think this is the best of the BBQ bunch and it's a good sandwich. That being said, I'd rather have a couple of the Arby's Classic with some Arby's Sauce and/or Horsey Sauce. It's hard to beat the original. [Standard Disclaimer] No compensation was received for this post.
6 days ago