Pig's Eye BBQ (and Stuff)

The Night Before

2011-07-18T19:41:00.000-07:00

Gonna make me some chicken tomorrow....

Nice use of English...huh?

Anyway, we have some family that is down for the week, and I wanted to cook a little. First thought was that I would smoke a nice Pork Butt...then I thought, "Hey, you just made a pork butt last week..."

So my attention turned to something else. How about something that I just might not screw up...and that is some chicken thighs. I am going to try and do them low and slow tomorrow. Normally I have leaned to making thighs on indirect heat on the Weber Kettle... gonna try the smoker tomorrow for about 5 hours, and get some nice smoke on them...

First thing to do is to trim all of the fat and excess skin off the the thighs...

Yup, I paid for all of that...nice. I am in the wrong business.

Then come the easiest part of the prep work. Put the trimmed thighs in a 2 gallon zip/lock bag.

(Don't worry about the apple juice, that will get used tomorrow).

The next step is almost as easy.....empty a bottle of Italian Dressing into the bag. Seal, and refrigerate over night....

See how easy this is so far. It is amazing how some people are impressed by all of this. Anyway, nothing left to do but sick back and wait for tomorrow.

Picamas Hot Sauce

2011-06-15T10:52:00.002-07:00

Yum Yum!

Is that a good way to start out a blog about hot sauce? Well this stuff is just plain good. So good in fact I am on my third bottle of it. The sauce originates out of Guatemala, and reading on various places on the web it has quite the following. People harken back to when they were in Guatemala...me I have been to Guatemala and never had this, nor saw this sauce.

Sources say that it comes in two varieties...Green or Red. I have only seen the green myself. It was first purchased on a whim while at a Latino store across the bay. I am always attracted to the hot sauce isle, and saw this strange shaped bottle at a .99 cent price point. Who wouldn't buy a bottle? And then I come to find out on a couple of web sites DR. HOT and Amazon it costs $5.99 to $7.99...really?

If you are looking for a hot hot sauce, this is not it. But it is a sauce that has unbelievabe flavor, I am so happy I bought it, several times. It has a touch of heat, and a slight smokey flavor and a vinegar twinge. Good stuff....

Well....let me tell you something...if you see this buy it.

Sour Cream Chicken

2011-04-12T22:00:00.001-07:00

Sometimes ya just gotta eat chicken. Oh well, I love chicken, so it is more than just sometimes. A couple of year ago purchased a BBQ Cookbook that looked interesting. Actually, it was released in the 70's, so I thought that it would be a good read if nothing else....

In its pages I found a recipe that called to marinate a chicken over night in sour cream. Now I thought that was strange....for those of you that know a little more about food than I do (which is most of you) it makes sense. So of course I had to try this...and play around with it a bit....

Guess what...yup ya start with a whole chicken that is broke down into 8 pieces...6 if you prefer...we always love the thighs and drummies separate here. Place in a zip lock type freezer bag. I love these bags, they are so versatile when it comes to marinading and such.

Then it is time to add the rest of the ingredients to the bag: Little tub of sour cream, garlic, paprika, worcestershire sauce, lemon juice, salt and celery salt. Let this sit in fridge overnight...

Take out of the fridge about 15 minutes before it goes on the grill, just to take chill out of it, but not long enough for salmonella to run rampant (that is my disclaimer)

Place coals and one half of the grill...place chicken on side away from the coals and let alone for about an hour.... Then turn over onto coal side to crisp up a bit. Make sure to cook to an internal temp of 165....

Delicious goodness. Actually this is one of the most moist chicken recipes I have ever tasted...

The Village Pub

2011-03-05T14:53:00.001-08:00

A sad sad night.

We have been to the Village Pub many times...from the Two for One Curry nights to after church lunch. For a little over year it would be one of the first restaurants that would come to mind when it was time to go out for dinner.

The staff was great...the food as wonderful. The atmosphere could not be better. Great curry, great fish and chips, decent beers. Who could ask for more. Our allegiance was even to the point that our eight year old (now ten) would request going there.

So a Friday night found us in Gulfport again. There is a art walk on the first and third Friday of every month. It is always fun to walk around, see the crafts and look at people (probably the best part).

Without a second thought we decided to go to The Village Pub for dinner....we were greeted at the door by the owner/waitress. She gave us hearty welcome of someone inviting old friends into ones home... we chose a table inside.

Where we witnessed people coming in after us getting service....owner making room for people at the bar and serving them (after we arrived). People that were put on the wait after we arrived...get sat and served...

Needless to say...we left. I am greatly saddened by this evening that we experienced at The Village Pub.

I hate to say it...no longer will this be a destination. There are too many decent restaurants that would be more than happy to take my dollars. Next time I walk into this door it will be an after thought....or a moment that I am severely outnumbered.

Smokin' Rib Shack

2011-03-02T04:43:00.000-08:00

The sun was shining....My forehead was burned...a long day was had at the soccer fields watching my daughter's U12 team play in a tournament...um, they didn't do all that well, but all of the girls played their hearts out.

Next stop, ROCKFEST 2011 at Our Savior Lutheran Church East Bay Campus. As we pulled into the parking lot my eyes began to get wider and wider. What did I see?

You guessed it...something that I would love to have in my back yard. The smoker of all smokers. Well not really, just a real nice smoker that I would love to get closer to.

With the smoke wafting out of the stacks I had to make my way over to the wonderful piece of metal. When the doors were opened I stood in awe at its contents. I love the sight of smoked food. I love the smell of smoke. I just love it.

So of course we had to order some of this smoked goodness...

I got two of the three dishes that they were offering. On the Rib Shack menu were Ribs, Pulled Pork and Chicken. I of course had to get the Ribs, because that is the barometer that all BBQ should be measured by. I also ordered the Pulled Pork, just in the mood for pork.

The pulled pork was delicious. Or I should say that mine was. My 10 year old also got pulled pork that was filled with fat and a good portion was not eatable because of it. The flavor was very good though.

The Ribs,...well, not all that tender. I first was a little leery when the gent that was cutting the ribs had a huge meat cleaver and was smacking between the bones...and at times was having a hard time splitting them. They tasted good though, although on a scale of 1-10, I would say these ribs were a 5.

Now the highlight...THE SAUCE. I think that the sauce saved some mediocre ribs, and made the pulled pork wonderful. I would have liked to have a straw and drink the stuff, it was that good.

While this was not near the best Q I have ever had, I do realize that it was on location. The sauce makes me want to go and check this place out.

Getting My Grill On

2011-03-01T05:07:00.001-08:00

Seasoned Crackers

2011-02-27T04:24:00.001-08:00

Here is the first recipe of the St. Paul's Pantry Project....where to start? Oh, where to start? Well the beginning duh...

And here is the first selection in the book. Seasoned Crackers...nice snack, pop in you mouth saltiness (is that even a word?).

As you see the ingredients are easy enough:

2 Bags Oyster Crackers
Garlic Salt
Dry Ranch Dressing
Lemon Pepper Seasoning
Dill Weed

Mix all of the ingredients in a large bowl until all of the crackers are coated.

I transferred the crackers to a large plastic bag and let them sit in the refrigerator for several hours to let the flavors soak in...

These little guys are ready to snack attack. My 10 year old had a friend at the house for a sleep over...and this stuff wowed them. A thumbs up from the kids is good enough for me.

St. Paul's Pantry Project

2011-02-25T04:39:00.001-08:00

This falls under the catch all..."...and Stuff"

I have really been missing things from my past recently. I am not talking about the recent past either. I am talking about when I would run around outside and play all day. I am talking about those days when nothing mattered, you woke up, ate and played....repeat. Then school got tossed in there, but all was still right with the world.

A year ago my Grandmother passed away, and I have been thinking a lot about her. Thoughts of her I am sure are what took me back to my childhood. I lived in the little town where my grandparents (and almost all of my relatives) lived.

I miss my cousins, I miss the Baseball shaped water tower, I miss the curve on Highway 5 as it rolls into town past the NAPA and Glenn's Mobil (Sinclair)...not sure what the latter is called any more.

I could go on and on. But it would be dribble about Little League Baseball, and playing whiffle ball and hanging out with my cousin. So I will spare you all of this, because hopefully we all have these memories tucked away in our psyche to pull out on occasion.

But what I will do is introduce you to the St. Paul's Pantry Cookbook. I saw it reaching for me from the shelf. This will be unlike any other. Most people take "The Joy of Cooking" or Julia Child. Me...it is going to be a good, old fashioned look at where I came from and tastes of old. What a better than to make every recipe in the fun raising cookbook from the church I grew up in.

This project is for you Grandma....and the wonderful people of Arlington Minnesota.

BBQ/Crock Pot Chicken

2011-02-24T19:28:00.000-08:00

"Don't play with your food!"

Those are famous words of parents everywhere....well I am a parent...and I say "Play with your food". Or in the least bit, experiment with it. Where is this all going? Well several years ago I made a Chicken Wing thing by broiling the wings and then finishing them in a crock pot. The memory of these wings got me to thinking the other day....

If this worked for wings...why not with these buy one get one free packs of drumsticks and thighs?...and instead of broiling them before the crock pot I will cook them on the Weber...yes that is it. That has got to be good

I thought this was a good idea, so that is what I did.

I took 4 drumsticks and 4 thighs and salted and peppered them....

The sauce was a combination of:
1 18 oz bottle of BBQ sauce ( I used KC Masterpiece)
1/4 cup honey
Regular old yellow mustard
Worcestershire Sauce
Tabasco

I tossed the chicken on the grill and cooked it about 15 minutes....I kept turning it trying to crisp up the skin a little. (doesn't really matter when you are putting it in the crock pot for 5 hours). Transfer to crock pot and cook on LOW.....for five hours...

LOW: That is the key..I had it on high and the chicken dried out. Thighs? Who can dry out a thigh? Well I can I guess....

It doesn't look very appetizing does it? I did not think so either. Well, my wife said it was ok...that is all that matters I guess. Next time I need to remember to put the crock pot on low....maybe the results will be different....

KC Masterpiece

2011-02-23T05:21:00.000-08:00

Here it is....probably the most recognizable name in the BBQ Sauce world. Or should I say the mass produced BBQ Sauce world. In my little mind it seems as if it has been around forever, and that my Father used to use the stuff....

First check...their web site.... . Yup, I was right. Seems as if the have been around for over 30 years. Well I guess I just could have read the bottle, it says it right there.

KC Masterpiece was born in Kansas City-the heart of barbecue country (some will probably argue that). And 30 years later, we're still Kansas City's #1 sauce. Combine legendary American foods with the thick, rich KC Masterpiece inside this bottle to create your instant classic. It's The Real Deal.

Makes a person kind of want to try this now doesn't it? Taking a quick look at the ingredients on the label: Tomato Puree, High Fructose Corn Syrup, Molasses....and so on. Well, my first thought is that this is going to be sweet, sweet, sweet, it is the whole Corn Syrup thing...

Out of the bottle..smells like bottled sauce, with a hint of smokieness and molasses (feel like I am looking at a bottle of wine). Having a real dark brown color, it pours thick... As far as the taste? The sweetness that I expected was not there....but the flavor wasn't also. It isn't terrible, but I did not find it anything special either. But it was cost effective, so I guess that, and name recognition are the big selling points. (although the flavor is lingering as I right this, which isn't a bad thing).

All in all...not terrible and don't run away from it. If it is what you have, by all means use it. I think I will, on some chicken real soon...

Budweiser

2011-01-05T20:04:00.001-08:00

I guess that every person that drinks, or likes beer has one that they continue to return to. It may not be the best beer in the world, not even close. I think of nights in Minnesota with long necks of Blatz, a 12 pack of Schmidt or some Schell's. I am sure that any person reading this has heard of all of the above.

So it only makes sense that the first beer I am looking at is one of those "go back to" beers....

Yes, it is the King, and I am not talking Elvis, of beers. That is right, Budweiser.

COMMERCIAL DESCRIPTION
Brewed and sold since 1876, "The King of Beers" is the largest-selling beer in the world. Budweiser has been the world’s best-selling beer since 1957, and is distributed in more than 70 countries. Budweiser leads the U.S. Premium beer category, outselling all other domestic premium beers combined. In fact, one in almost every five beers sold in the United States today is a Budweiser

Wow...little known fact (for me)is that one in almost every five beers sold is a Bud. Now I did not become a Bud fan until my second stint in college. I in fact kind of laughed at the Kind of Beers. Then a friend of mine...to not be named here, constantly was surround by Bud..and hello....many years later, this is the beer that you will find in my refridgerator.

This is a simple tasting, very approachable, not scarey beer. In a nut shell....this is not a beer for snobs, or people that like to throw their beer knowledge out there. I love beer, and this one is the one that is always in my house like I said earlier.

Eating Central: Nick's Family Restaurant

2011-01-02T06:29:00.001-08:00

Years, and years and years ago...ok, maybe 7 years or so, I wanted to start a project where I ate at every restaurant up and down Central Avenue in St. Petersburg. Wanted to go from Bay to Gulf checking every place out. Then I would write about it and try and sell it to the newspaper.

This quest never happened though. Every once in a while I think about it, but never act on it. You see, I am not really a writer...and I wasn't really sure on how to do it anyway...but now, I have this new wonderful medium and I am going to start eating Central.

So what better place to start than Nick's Family Restaurant. Why? Well I have eaten breakfast there almost every Sunday morning for a couple of years. It is a restaurant where a patron is totally comfortable....

... I must qualify that. If a person walks in off of the streets, maybe not so comfortable. But once you know the staff and the food it is as if you are having dinner at a family members house. I always like it when the staff knows you and your family, and when you sit down 3 cups of coffee magically appear in front of you.

The food is nothing super special...but it is super special. It is home cooking where you won't find any crazy. A patron knows what to expect and what they will get EVERY TIME....and that is something.

Pictured above is my weekly Sausage Omelet...now the empty space is where the potatoes are supposed to be, but I ate them already. Our table has the same order almost every Sunday....My omelet, my wife gets the Farmer Omelet (no Green Peppers, but with Tomatoes)...my daugter and Mom get eggs with bacon and ham respectively.

Other than the breakfasts I have had the Turkey Rueben (sucker for Kraut I am) and we have gotten the wraps and soups and salads. We have always been pleased. And the more comfortable we get, the better the food. This is a place we will be back to many, many, many more times.

Resolution

2011-01-01T06:37:00.001-08:00

I wonder, in this world, how many people make resolutions... I wonder what is the most popular resolution....

The tradition of the New Year's Resolutions goes all the way back to 153 B.C. Janus, a mythical king of early Rome was placed at the head of the calendar. Now that is something. People have been lying to themselbes for thousands of years.

According to the US Govt. (glad we are paying some tax money for this research), these are the 10 most popular resolutions....(and how they fit in my life).

In no particular order:

*Drink less alcohol (nope)

*Get a better education (nope)

*Get a better job (nope, love my job)

*Get fit (I can see this one...my blood pressure is out of sight)

*Lose weight (for sure)

*Manage Debt (nope...want to forget about my debt, is that an option)

*Manage Stress (nope...can't manage what I really don't have)

*Quit smoking (nope...haven't had a cigarette in over ten years)

*Reduce, reuse, recycle....( nope)

*Save money (that is a good one)

*Take a trip (I would love this, but is that really a resolution)

*Volunteer to help others (this is what the world needs more of)

As you see, I do not think too much of what the popular resolutions are. Now this year, I am going to take a new approach. I made a list of things that I am hoping will be part of my life once 2011 ends. Each one of these will make me a better person, which in turn will make me a better person. But I will not, never, under any circumstances call them resolutions....

And here is the list:

1)Read the Bible
2)Learn Spanish
3)Read 20 Books
4)Write this Food Blog
5)Weigh 180 pounds
6)Run a race
7)Play an organized Soccer match
8)Start a Bible Study
9)Have one date night a month with my wife
10)Have one family meal a month (not in house, but with family and friends)
11)Volunteer
12)Write letter to shut in's
13)Brew Beer
14)Play Guitar
15)Immokolee (not sure where this will take me)

Twelve months to tackle 15 thingys. Should be ok....right? Let's check back on this sometime in June...what do you think?

Mouth Watering

2010-12-22T21:07:00.000-08:00

Chuckle

2010-12-16T10:46:00.000-08:00

December and Counting

2010-12-08T20:13:00.001-08:00

I have no idea who this is....

But makes me wanna Q

Love this

2010-10-20T19:31:00.001-07:00

Tailgate Baby Back Ribs

2010-10-14T18:19:00.000-07:00

There are forums out there dealing with BBQ, and then there are forums. While I have always loved cooking and grilling I always veered away from smoking. Not really sure why. But then about six years, on a clear Florida Christmas Eve....Santa Claus put a smoker under the tree. From that point on I have been hooked.

Same with The Smoke Ring. I have gotten many recipes off this site. It has taken me to many places in cyber word that should me tricks and techniques. On the forum there is an area for throwdowns. This is where basically someone throws out a challenge. Could be anything....I entered one a while back dealing with cooking SPAM (love the stuff).

(a couple of weeks after the throwdown)

So there is a new addition to our house...his name is Mateo. He is our little miracle baby...what does that have to do with the throwdown you ask?....Well, a few days before the throwdown occurred he was diagnosed with something called Tetrology of Fallot. It is a heart condition.

Anyway...I didn't quite feel like posting or doing much of anything as I researched what was happening with my little over a week old boy. That was fifteen days ago...in fact haven't really been here since then.

Update....we saw the Pediatrician yesterday (the 28th), and things are a lot better than originally thought. There is much happiness in this house let me tell you...

Now on to the ribs....

Tailgate Baby Back Ribs

Here is a shot of the ingredients:

Slab of baby back ribs; I had the butcher cut them horizontally for smaller pieces
Can of chicken broth
12 oz beer (yup that is the king)
Olive Oil
Dried Oregano
Paprika
Minced garlic, about 4-6 cloves....to taste is always best
pinch of salt
Couple turns of pepper
One aluminum lasagna pan

Now I took the ribs, that were cut horizontally, and cut them into individual pieces. One bone to a piece. Next step is to mix all of the ingredients in the aluminum pan...then add the ribs.

Put the pan on the grill....

Covered for about 1 hour and 15 minutes....

After ribs are done, just brush with favorite home made...or store bought sauce. These were brushed with "Open Pit". Remember this is a tailgate...so bite sized and easy are the rule for the day...(unless someone else is doing the cleanup and driving, then it is no holds barred)

Jim Beam Original Hot Sauce

2010-10-13T10:44:00.000-07:00

Sometimes it may be better to have no expectations....or even low expectations. Well that is how it was with me the other day as I cleaned out one of the kitchen cupboards. I was quite pleased at some my finds. For starters it was a meat injector...now I wondered where that had gotten to...

Another find was a little grouping of bottles. There were different bottles of sauces purchased at an Asian market here...(long past their turning point). To my surprise though were some bottle of hot sauce that appear to have sneaked past my grasp.

After looking the bottles over I decided to open the one with the soonest "Use By" date. You guessed it by the title of this entry, I opened the "Jim Beam Original Hot Sauce". The sauce is Vita Specialty Foods in West Virginia. This company brings all types of sauces and toppings to the market, all with name brand products.

FROM THE COMPANY WEBSITE:
"When it comes to our family of Jim Beam sauces, it’s all about the taste. That’s because we use only authentic ingredients, like genuine Jim Beam Whiskey and real sugar. Jim Beam has been making the world's finest bourbon for seven generations and we’re confident you will thoroughly enjoy these exceptional sauces."

This item also says that the sauce adds a kick of spiciness...

Well this is what I think: The sauce was good. The flavor was nice. It was not all that hot and did not over power. What is my gage? With hot sauces I like to make a bowl of plain white rice so I get the flavor, then I try to figure out what to do with the sauce.

Anyway... although not all that hot, the flavor was good. I would buy it again, (think I got this bottle as a gift pack), but I would not go out of my way to purchase it. The name is misleading, as I did not taste Jim Beam to save my life...I would know as Jim Beam is something that I know a lot about (going to leave that right there).

Don't shy away from this one, but don't go out of your way either. If it falls in your lap....enjoy.

Picture Says 1000 Words

2010-10-11T22:04:00.001-07:00

And it has begun

2010-10-08T14:12:00.000-07:00

The journey has been long.... (not really)

This has been something that has been in and on my mind for a long time. I have this love for cooking outside, actually a love for all things cooking. But I am drawn to the open flame...the smell of wood smoke...and the wonderful, mouthwatering flavors of the BBQ.

I have spent my life (most of my life since I was inspired by the Galloping Gourmet as a youth, but that is another story) with a love affair with food. And all things food. Do I consider myself a "foodie"? Nope. I have much to learn, and for some reason the term foodie makes me think of a "Know it all snob". Me, I just like to kick back and cook.

Over the last several years I have tried to write down my thoughts on food, and cookie. Always having the feeling there was something to say, but never quite sure how to say it. Plodding along there would be great ideas that only stayed in my head. Never knowing exactly how to put the words down on paper I let it be, only to be picked up again at a later date.

Memories of my past actually motivates me at this point to have this new beginning. An old friend from college resently got in tough with me and asked some questions about BBQ, and a new smoker that he had gotten as a gift. Another friend wanted to reproduce a rub that I had made. The son of a "smoker" enjoyed a meal at my house saying that it was nice to taste something different. The list could go on and on, but I will leave it at that.

I am just going to start writing about things that go on one of my grills. Things that happen around my grills. Things about life and my world of food. I promise not to try and be something that I am not, and promise not to think I know it all (because I never will).

Along the way I hope to have a little fun. And if nothing else, hopefully I will inspire myself to get better at what I love to do.

If you happen upon this....hope I don't waste your time.