This & That & whatever else comes to mind...

Have you ever had times when everything you do goes right?

This is a comment that was posted by Jeff (one of the guys at work) on last weekend's, Weekend Report.

"Hey Folks,This rub is the REAL deal...designed & built for pork but blends equally well with chicken. I know because I tried it, thanks to the chef!"

Thanks B.D.

I gave samples of the rub to folks I knew that would give me their honest opinion. Next will be Pat, Carey, Dave and Steve. If they give the OK...I'm on top of the world and have a damn good product.

Everybody so far has raved about it.

In my conversations with Jeff, I had made light of the fact that I had only tried it on ribs, we talked about the possibility it might work on chicken and also might be a good blackening rub for fish.

Jeff did the chicken for his family and it didn't stay on the plate long.

So...

Next will be testing for fish. So, thanks to Jeff for his test run on the chicken. That is very good news. I've been working on a coleslaw dressing, next will be the BBQ sauce test run.

Also...I may be taking my grilled hot wings to the next level, due to the beer butt chickens.

Test run on them will be tomorrow...

B.D.

Weekend Report...

Posted below are a few pictures of brew fest. It was hot and I don't know how many people were there, but it was a lot...

We stayed hopping the entire time selling pulled pork and smoked wings. For the most part things went really well, just a few minor hiccups, but that's when you think on your feet and keep digging brother.

Would I do this again?

It was an experience in food prep, timing, team work, working the rules of the "6 P's"and having a few new brews to expand my taste buds and enlighten me on the notion that there are other really good ales out there.

It's not all just about Bud Light.
(Did I just say that? Call a doctor, quick...)

Yes...

I would do it again to help out a friend.
(Did I just say that? Call a doctor...quick)

Enjoy your day!!!
B.D.

Music City Brew Fest...

Pre- Weekend Report...

It's a go...

I'll be busy tomorrow at the Brew Fest helping Pat serve up some 'Q' and having a few brews myself too.

So...

I'll fill you in on Sunday on how things went. And yes...I'll take some pictures.

B.D.

This & That...

Got to give a shout out to my bro-in-law Dave, for his B-day and to Leah (our niece, Dave's and Blondie's daughter) on her B-day as well.

Also... a shout out to my bro-in-law Rob, who has become a frequent reader to the "Grill" as well.

Rob told Julie, I have some great music on the site...

Thanks bro...I try.

How are things going?

Work is driving me nuts...I'm getting ready to help Pat Martin this Sat. for the Brew Fest this weekend in Nashville. This is the first year food vendors have been in the picture.

We're setting up to feed 1,500 folks barbecue, and I'm looking forward to having a few brews myself. (I'll be running the pit)

It will be a long day, but well worth the experience of catering to people. This is something I need.

I won't open my own restaurant, but I will start catering sometime this fall.

Julie said I need to do that, instead of of having my own place. She thinks if I had a restaurant, it would kill my passion for cooking and she is right...too much to deal with.

After seeing what Pat is going through...yeah, catering is my ticket to the stars.

B.D.

Oh my Gawd...

I think, I have the only Black Lab that doesn't like water. But she loves to smell the grill and what's cooking.

She will let me prepare things without bothering me, but she knows when it's time to grill and she will break her neck to get to the door first to get out in front of me...

She loves the smell of my cooking.

What irritates me, is she wants to climb up in my lap, while I'm trying to eat. "You've been fed, back your happy butt up."

Now... our black bear, is by no means under fed. And she is a bird dog, but the chicken smell in her nose, is "our bird."

So...back off babe...

I love my dog like a child, but...she has become a grill dog, if I'm cooking...she's there.

She would be a lap dog, if I let her. You better back your happy 120 lb. butt up there sister...

This bird ain't for you...

Enjoy your day!!!
B.D.

Weekend Report...

I had to work today, so sorry "The Report" is late.

I did some more rib pieces yesterday to test the rub again and gave them out at work today.

I have not had one negative review on this rub. I did good...(lucky me...)

I wanted a rub mix that, man, woman or child could eat. I have nailed it to perfection. (again...lucky me.)

This... in it self is awesome. Barbecue, is my passion, I love to cook and I cook many things well, but to do old style barbecue, is...an art, a love, a commitment...your life.

That smoke gets in your blood...that smell...that taste...that satisfaction that you did your best and people love it.

Barbecue is like a woman...you must love her...and treat her well, or you're screwed, (and not in the good way...)

So next is the sauce...
I'll let you know...

What's on the menu tonight? Grilled chicken, Yellow corn, Shelly green beans.

There you go...

Time to eat.

B.D.

This & That...

I did another test run on the rib rub mix tonight and it proved to be as good as the first test run.

I am, how shall I put this...I'm happier than a snowman in an ice storm.

(that's the best I can do)

This rates up there with the grilled hot wing recipe, yes folks...it's that good. I like it when I do good...(so does Julie)

I love it when I hit perfection. A lot of folks, have requested to sample my grilled hot wings.

That's cool...you know I love to feed folks. But... to aspire to this level of making recipes from my own thoughts, it amazed even me.

Now, I have skills when it comes to cooking, but this rub is "right on."

That's what amazes me...it is dead on perfect. Now if only I can hit the sauce the same way...

I'll be hell on wheels...

Look out Bobby Flay...

B.D.'s in town...

Wordless Wednesday...

Nice shoes...babe.

B.D.

Test Run Results...

How did the test run for the rib rub go B.D.?

Stay tuned...

I'll let you know this afternoon.
B.D.

(Beer time...)

Ok...Sunday, I did a test run on the rub. I just put the ribs on the Weber and cooked them for 1 hour naked, then double wrapped them for 45 mins. more. I just wanted to see what the rub tasted like.

After the first bite, I got Julie on the phone and said "honey, this rub recipe is (6 letter word) awesome, (4 letter word) yeah!"

It was a winner...

Now, most folks don't like hot stuff, most folks do...a wise man told me "bbq is about the meat, if you use a rub or a sauce, don't mask the flavor of the meat."

So...with this in mind, I did my work. The heat can come from the sauce, I wanted a rub that anybody could eat (man, woman, child) and I didn't want to take anything away from the taste or hide the meat. Some people don't like sauce on the meat, they prefer it on the side. So...

The rub must complement the meat, naked or sauced and the sauce itself, must do the same thing.

Did I do it? "Smack yo' momma" right I did...Woo-Hoo!!!

I had three different people tell me it was excellent. This is my recipe, no tweaks to someones recipe. This is my baby.

Well that's great B.D. are you going to share it?

"Sorry...no can do Jethro."

Only other people that knows this recipe besides myself are Pat and Julie. And neither one of them will talk. (I know where they live)

So, there it is, the rub is a success. Next will be the sauce...



Then, after that?

Enjoy your day!!!

B.D.

Weekend Report (part II)

We went to the team meeting last night at Pat Martin's place at 7215 Nolensville Road Nolensville, TN 37135.

It is a bit of a drive for us (myself & Julie) coming from Hendersonville, but it's always good to see everybody. This was the first time we had been there and Ole Big Hoss (Pat) has done a fine job on the joint.

He has the best group of folks working with him (notice I didn't say "for" him) and it was a pleasure to meet them as well..

So, anytime you're in that neck of the woods, stop by and shake hands with the man and try out the grub.

Pictured above is a sign inside, Pat, some of the team members, and the pit.

So... thanks Pat for the hospitality, we appreciate it. I bought a full rack of ribs to go last night as we were leaving because I have to work today (and not in the good way...) so that will be my lunch.

Got to go make a dollar...
B.D.

Weekend Report...

Not much going on today, Leah is here while Deb & Dave move into the new house. I'm in the bonus room keeping the "black bear" up here with me. We're going to Pat Martin's place this afternoon for some grub and a team party.

Pat wants me to help with the Brew fest, down town in two weeks. I don't know if I can, we are coming back off two week shut down and the production schedule already shows working the first two weekends right off the bat.

I have already been called into work early Sunday, because they can't get things to work right, (Oh Boo-Hoo, please help us Terry.) bunch of morons, I swear...

And no...I didn't get to test run the rub. Things came up, so that got put on the back burner for now. But...that's ok, I'll get to it soon.

B.D.

This & That...

The recipe for the beer butt chickens is pretty simple. And this is my recipe...by the way, so you know it works.

First, you can marinade them in Newman's Own Olive oil & Vinegar, or Newman's Own Italian for about a hour and a half. I just use a two gallon zip lock bag, and turn them every 15 mins..

Second, after taking them out of the bag, I dust them with Emeril's Chicken rub.

Third, I use Modelo beer, with some chopped Garlic added to the beer.

These birds weighted about 3.25 lbs. a piece. When I buy whole birds, I try to get as close to the same weight as I can.

They cooked for 1 hour 45 mins. centered over a water pan, with charcoal banked on both sides of the pan, and of course smoked with Pecan wood. They could have gone 2 hrs. and still been fine.

Breast hit 170 degrees and thighs hit 180 degrees.

I stuck them in the microwave to rest for 10 to 15 mins. before pulling.

So, there you go.

If you want to do them on a gas grill, just do them by indirect heat. Time would be around 1 hour 25 mins. at 325 or 350.

The Weber started cooking at 325 degrees, then settled in at 300 degrees for the rest of the time.

B.D.

Let the party begin...

Julie asked me if I could do Cornish Hens this way. I don't know if the beer can would fit or not.

But, it did give me an idea...I'll get back to you on that.

Right now, I have some rub that needs to be tested. And Julie gave me the name of what the rub is going to be called...

I'll get back to you on that too...

Oh...

I got to see all of my girls last night at the bowling alley (Tusculum Lanes). Always good to see these lovely faces. I don't get to see them very often, but it is always a pleasure when I do get to. I love my girls...

Enjoy your day!!!
B.D.

Simply Thursday...(part II)

Pictured below, are the beer butt chickens done on the Weber. Time was 1 hr 45 mins.

Also, I used Italian dressing this time for the marinade instead of Olive oil & Vinegar.

This was the first time I did them on the Weber. They just barely did fit...but they were excellent. Meanwhile...

I have spent the past two days working on a "from scratch" bbq rub recipe. Now... I have plenty of these around, so I tried a few...needless to say...they sucked. I started working on my own recipe. I was almost ready to give up, when I asked Pat Martin for some help.

Now, it's cool to ask for help... everybody needs help now and again, but you have to know who to ask. So...I asked Pat, he has his own bbq place, so why not go to the source. My problem was my salt and sugar were not balanced out, making one mix too sweet, the next one too bitter and so on and so forth...

So...after talking to Pat, I went to Sam's and picked up some supplies and with pen and paper in hand, I started experimenting...again.

This time, on the second try, I think I nailed it. I won't know for sure until I do a test run on a rack of ribs, maybe Friday. Next...it's time for the sauce recipe. Sauce is hard to screw up, but it can be done. I've pretty much got that down in my head, just putting it to paper hasn't been done yet.

"Um...B.D. why are you doing this?"

Because... if (and when) I start cooking bbq to sell, it would cost me a small fortune to keep mixing pantry stuff. I'll have the from scratch recipes for rub and sauce and can buy things in bulk and save money. And...like Pat said to me, it's something I can call my own.

So...there it is, a work in progress.

B.D.

Simply Thursday...

Enjoy your day!!!

B.D.

Wordless Wednesday...

Dang...it's hump day already.

B.D.

This & That...

I'm off work this week. Will things go well while I'm gone?
I don't know, let me run it through my mind...



oh well...
B.D.

Food Photos...

Hey...how did that one get in here?

Oh well, that's Dave & the ever loving photo squirt Leah.
She came to visit her uncle Bigdaddy & aunt Tootee yesterday.

What's up for today? I'll do some ribs again this afternoon. Julie has requested them once again. (I must have done something right, Woo-Hoo!!!)

So...
I must please my woman...

oh yeah babe...
B.D.

Weekend Report...

I saw an article in the paper today about the price of beer going up...(sigh.)

It was bound to happen, first gas, then cigarettes, then steaks, now...beer.

My beloved drink of the common man (or woman)...is there no decency left in the world?

While top ladder sitters make trillions of bucks sipping their bubbly, they could care less if the price of their indulgent brew goes up...

We hard working lower rung peons, on the other hand, like to indulge in a few "cold ones" and still have money left for a few more rounds. But...life is so unfair...What's next?

Triple the price of ice? You may make me drive less... you may make me smoke less...

But when you think you can make me drink less, "dream on brother."

I don't care what the price of ice is...

My beer... is going to be cold...period.

B.D.

Update in my defence:

Julie said to me, the statement I made above, makes me look like an alcoholic when it come to drinking...

Well ...this is not the case at all. Now...I love my beer.. I was just bitchin' about the world and prices being raised on everything that is near and dear...What can we do?

Just take it with a grain of salt, I reckon...and a cold beer...

Maybe one day, the world will be right...

But...I'm not holding my breath...

B.D.

Cook (part II)...

B.D.

4th of July cook...

Oh yeah babe...

B.D.

Enjoy your day!!!

Happy 4th...

MacDaddy's Grill will be closed for the holiday.

We hope you have a great... and... safe 4th of July.

Drink one for me...

B.D.

Weekend Report (part II)

Everything went well last night... good steaks, good food, cold beer and family.

I love being a part of Julie's family. Very good people, the best... you couldn't ask for a better family to be married into.

They are very close, all the girls... and all the husbands get along very well... we have fun...

We talk, we drink, we have a blast...We drink some more...But...we love our women...and they love us... ( well I know mine does anyway, I can't speak for the rest of them...)

We all love to cook, myself, Dale and Dave... sometimes we try to out do each other...But all in all...it's about family...we are blessed.

We married into the best...The picture above is Dave modeling his tee-shirt from MacDaddy's Grill.

I can't take credit for the design, that was all Robbie Lunday of Master Graphics. I just told him what I wanted and he ran with the ball and did the rest.

I can not thank him enough for what he did...the design is awesome and everybody loves it.

If you didn't get one...sorry about your luck...you should have told me you wanted one.

B.D.