Tuesday, July 31, 2007
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!"
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.
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...
Sunday, July 29, 2007
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...)
I would do it again to help out a friend.
(Did I just say that? Call a doctor...quick)
Enjoy your day!!!
Friday, July 27, 2007
Thursday, July 26, 2007
Tuesday, July 24, 2007
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!!!
Saturday, July 21, 2007
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.
Friday, July 20, 2007
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...
Wednesday, July 18, 2007
Tuesday, July 17, 2007
How did the test run for the rib rub go B.D.?
I'll let you know this afternoon.
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?
Sunday, July 15, 2007
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...
Saturday, July 14, 2007
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.
Friday, July 13, 2007
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.
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...
Enjoy your day!!!
Thursday, July 12, 2007
Wednesday, July 11, 2007
Tuesday, July 10, 2007
Sunday, July 08, 2007
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!!!)
I must please my woman...
oh yeah babe...
Saturday, July 07, 2007
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...
Thursday, July 05, 2007
Tuesday, July 03, 2007
Sunday, July 01, 2007
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.