I have added a few more things to the 'grill' for you. Besides the survey at the right of the page, if you scroll down to the bottom, you will see that I have Today in History and a new Daily Toon and another survey format that will be changed every week or so.
So, everything that's happening, is not always on top, the bottom has to get a little action too!!
I will also be adding some more links here shortly, so hang with us. I have pictures to post and will do that tomorrow for Wordless Wednesday. (I think TN Chick started this awhile back) so I just jump in there from time to time.
Boy the weather sure has been nice, but that will do a complete 180 here in a day or two. I have one wall of hedge left to trim and that will be finished today. I can't do anything with the Crepe Myrtles until they go to sleep. So my 'to do list' has gotten shorter. On another note...
I ordered some Tel-Tru thermometers for the grills & smoker. These babies are almost 40 bucks a piece, but they are the best in the industry and worth the money. They should be here this week. I can't wait...
Enjoy your day!!!
B.D.
Tuesday, October 10, 2006
Sunday, October 08, 2006
Weekend Report
Was that a game or what?
I'm referring to the Tennessee - Georgia game last night, that was a great game between two long time rivals. Well played.
In the post below I said I would share a few Chili recipes, have you ever noticed how people in Texas like to brag about their chili?
[Quote]
"The main differences between Texas chili recipes and those other chili recipes is that "real" Texas chili has no beans and the main ingredient, after the meat, is chili peppers - whether chopped, diced, powdered, or liquefied. Oh, and Texas chili just tastes better."
Well now...that's a pretty tall claim right there, "Texas chili just tastes better."
So here's the deal Jill...
I'll post some of your 'just taste better' chili recipes and at the bottom, I will post MY chili recipe that can be made 'with or without' beans and we'll let the readers decided, ok?
In the words of the Iron Chef...
Let's boogie baby.
B.D.
Awful Good Texas Chili
from the Texas CookBook
BACON: 3 strips, thick
BEEF: 3 pounds lean, coarse ground
ONION: 1 medium, chopped fine
GARLIC: 3 medium cloves, minced
TOMATO PASTE: 6-ounce can
CUMIN: 3 tablespoons, ground
OREGANO: 1 tablespoon, ground
SALT: 1 tablespoon
PEPPER: 1 tablespoon, ground black
BEER*: 12-ounce bottle
CHILE PODS: 6-9 dried, red
WATER: 3 cups
(*Dark Mexican beer is best)
In a large, cast-iron kettle, fry bacon crisp. Remove and discard bacon saving
the grease. Add meat, onion and garlic and saute in bacon grease until meat
is gray. Stir in tomato paste, then add spices and mix well through the meat.
Pour in beer. Stir thoroughly and remove from heat.
Remove stems and seeds from dried chili pods. Boil in a covered saucepan
with water for 15 minutes. Put peppers and water into blender and blend into
thick sauce; pour sauce into kettle with meat; stir and simmer for 2 hours.
Check after 1 1/2 hours. If chili needs thickening, add a tablespoon of masa
harina. If chili is too thick, add water sparingly. For hotter chili, add cayenne
pepper or Tabasco sauce -- sparingly.
Serves 8
Bad to the Bone Real Texas Chili
6-8 Servings
3 pounds lean ground sirloin or extra lean ground round
2 cloves garlic, minced
1 each onion, chopped
2 10 oz. cans chicken broth
1 8 oz. can tomato sauce
5 tablespoons chili powder (*see note below)
2 tablespoons cumin
1 tablespoons cayenne pepper (*see note below)
2 tablespoons sugar
1 15 oz. can Ranch Style Beans < oh you're a bad boy, false advertising!!!
1 to 1 1/2 cups water, if necessary
1 8 oz. cheddar cheese, shredded (optional topping)
1 pint sour cream, (optional topping)
1 jar jalapenos, sliced, (optional topping)
1 bag corn chips, (optional serving suggestion)
4 cups rice, cooked (optional serving suggestion)
*Note* for milder chili use 4 tablespoons of chili powder and eliminate the
cayenne pepper. Preparation time 20 minutes. Cooking time 1 hr.
Brown Ground Round or Ground Sirloin in large Dutch oven or pot. Add
onion and garlic and saut'e until onion is cooked (clear). Drain off excess
fat. Add chicken broth, tomato sauce, chili powder, cumin, cayenne pepper
and sugar. Heat to it starts to boil, reduce heat, cover and simmer for 45
minutes. Stir occasionally and add water if necessary. After 45 minutes add
beans and simmer 15 to 20 minutes longer. Uncover and cook to desired
consistency.
Serving suggestions: Serve over cooked rice or Frito corn chips. Top with shredded cheddar
cheese and 1 tbls of sour cream (trust me on this one). If you like it hot
mix in some sliced jalapenos before adding your toppings.
Now, it's my turn...
B.D.'s Southern Chili
5 cans Ranch style Original Texas beans
1 can (1 lb. 12 oz) Del Monte diced tomatoes with garlic & onions
1 can Crushed tomatoes
1 lb. ground beef
1 lb. ground sirloin
1 lb. Store ground country sausage (optional)
(You can substitute a small chuck roast-remove fat-cut into 1 in. cubes)
1 ½ lb. ground rib eye
1 or 2 cans Rotel chili fixins
1 pkg. McCormick Chili seasoning (hot or mild)
¼ tsp. Chipotle Chile pepper powder
¼ tbs. Mexican-Style chili powder
1 can of Modelo Beer
¼ cup chopped onions
Cumin and Pure cane sugar to taste
In a large pot, put beans, tomatoes, Rotel, and ½ can beer. Heat slowly.
Meantime, brown sausage first. Drain, add to pot. (If not using sausage then just do the chuck the same way.)
Brown ground beef (do not drain), add chili seasoning, then lower the heat and simmer for 20 min. Add to pot.
Brown sirloin & rib eye, add Chipotle pepper powder and Mexican powder and onions, and the other half of the beer. Stir well and reduce heat and simmer for 20 min. Add to pot, mixing well.
Simmer for 3 hrs on low heat, covered. Stir occasionally.
This recipe can be made without the beans for the chili purist that don't believe in beans.
I'm referring to the Tennessee - Georgia game last night, that was a great game between two long time rivals. Well played.
In the post below I said I would share a few Chili recipes, have you ever noticed how people in Texas like to brag about their chili?
[Quote]
"The main differences between Texas chili recipes and those other chili recipes is that "real" Texas chili has no beans and the main ingredient, after the meat, is chili peppers - whether chopped, diced, powdered, or liquefied. Oh, and Texas chili just tastes better."
Well now...that's a pretty tall claim right there, "Texas chili just tastes better."
So here's the deal Jill...
I'll post some of your 'just taste better' chili recipes and at the bottom, I will post MY chili recipe that can be made 'with or without' beans and we'll let the readers decided, ok?
In the words of the Iron Chef...
Let's boogie baby.
B.D.
Awful Good Texas Chili
from the Texas CookBook
BACON: 3 strips, thick
BEEF: 3 pounds lean, coarse ground
ONION: 1 medium, chopped fine
GARLIC: 3 medium cloves, minced
TOMATO PASTE: 6-ounce can
CUMIN: 3 tablespoons, ground
OREGANO: 1 tablespoon, ground
SALT: 1 tablespoon
PEPPER: 1 tablespoon, ground black
BEER*: 12-ounce bottle
CHILE PODS: 6-9 dried, red
WATER: 3 cups
(*Dark Mexican beer is best)
In a large, cast-iron kettle, fry bacon crisp. Remove and discard bacon saving
the grease. Add meat, onion and garlic and saute in bacon grease until meat
is gray. Stir in tomato paste, then add spices and mix well through the meat.
Pour in beer. Stir thoroughly and remove from heat.
Remove stems and seeds from dried chili pods. Boil in a covered saucepan
with water for 15 minutes. Put peppers and water into blender and blend into
thick sauce; pour sauce into kettle with meat; stir and simmer for 2 hours.
Check after 1 1/2 hours. If chili needs thickening, add a tablespoon of masa
harina. If chili is too thick, add water sparingly. For hotter chili, add cayenne
pepper or Tabasco sauce -- sparingly.
Serves 8
Bad to the Bone Real Texas Chili
6-8 Servings
3 pounds lean ground sirloin or extra lean ground round
2 cloves garlic, minced
1 each onion, chopped
2 10 oz. cans chicken broth
1 8 oz. can tomato sauce
5 tablespoons chili powder (*see note below)
2 tablespoons cumin
1 tablespoons cayenne pepper (*see note below)
2 tablespoons sugar
1 15 oz. can Ranch Style Beans < oh you're a bad boy, false advertising!!!
1 to 1 1/2 cups water, if necessary
1 8 oz. cheddar cheese, shredded (optional topping)
1 pint sour cream, (optional topping)
1 jar jalapenos, sliced, (optional topping)
1 bag corn chips, (optional serving suggestion)
4 cups rice, cooked (optional serving suggestion)
*Note* for milder chili use 4 tablespoons of chili powder and eliminate the
cayenne pepper. Preparation time 20 minutes. Cooking time 1 hr.
Brown Ground Round or Ground Sirloin in large Dutch oven or pot. Add
onion and garlic and saut'e until onion is cooked (clear). Drain off excess
fat. Add chicken broth, tomato sauce, chili powder, cumin, cayenne pepper
and sugar. Heat to it starts to boil, reduce heat, cover and simmer for 45
minutes. Stir occasionally and add water if necessary. After 45 minutes add
beans and simmer 15 to 20 minutes longer. Uncover and cook to desired
consistency.
Serving suggestions: Serve over cooked rice or Frito corn chips. Top with shredded cheddar
cheese and 1 tbls of sour cream (trust me on this one). If you like it hot
mix in some sliced jalapenos before adding your toppings.
Now, it's my turn...
B.D.'s Southern Chili
5 cans Ranch style Original Texas beans
1 can (1 lb. 12 oz) Del Monte diced tomatoes with garlic & onions
1 can Crushed tomatoes
1 lb. ground beef
1 lb. ground sirloin
1 lb. Store ground country sausage (optional)
(You can substitute a small chuck roast-remove fat-cut into 1 in. cubes)
1 ½ lb. ground rib eye
1 or 2 cans Rotel chili fixins
1 pkg. McCormick Chili seasoning (hot or mild)
¼ tsp. Chipotle Chile pepper powder
¼ tbs. Mexican-Style chili powder
1 can of Modelo Beer
¼ cup chopped onions
Cumin and Pure cane sugar to taste
In a large pot, put beans, tomatoes, Rotel, and ½ can beer. Heat slowly.
Meantime, brown sausage first. Drain, add to pot. (If not using sausage then just do the chuck the same way.)
Brown ground beef (do not drain), add chili seasoning, then lower the heat and simmer for 20 min. Add to pot.
Brown sirloin & rib eye, add Chipotle pepper powder and Mexican powder and onions, and the other half of the beer. Stir well and reduce heat and simmer for 20 min. Add to pot, mixing well.
Simmer for 3 hrs on low heat, covered. Stir occasionally.
This recipe can be made without the beans for the chili purist that don't believe in beans.
Friday, October 06, 2006
Is this football weather?
Now, in our neck of the woods, the temperature has been nice and warm, not your typical football weather. For us, it usually changes when the Tennessee State Fair comes around, but this time, it has stayed fairly nice, not our usual Fall or October weather, which is fine with me.
(My long time readers are very familiar with the fact... I hate cold weather)
My hate list is very short:
1. Liver
2. Hot beer
3. Stupid people
4. Kamikaze flies
5. Cold weather
So...
Today, it is cooler, a front came thru last night so the temperature will be more in the range of good football weather. This is fine, I can handle that. What I don't like is the 15 degree, 20 mph wind gust that makes it feel like you're walking around outside in your underwear.
Oh...and of course...Julie asking me, "are you going to grill tonight honey?" Do I look like I work for the post office?
"Neither rain nor snow nor cold or flu, will keep me from grilling a great meal for you."
This is why God gave man a chili recipe. I will share this great recipe with you on the Weekend Report. Until then...
Enjoy the game!
Enjoy the weather!!
Enjoy your day!!!
B.D.
(My long time readers are very familiar with the fact... I hate cold weather)
My hate list is very short:
1. Liver
2. Hot beer
3. Stupid people
4. Kamikaze flies
5. Cold weather
So...
Today, it is cooler, a front came thru last night so the temperature will be more in the range of good football weather. This is fine, I can handle that. What I don't like is the 15 degree, 20 mph wind gust that makes it feel like you're walking around outside in your underwear.
Oh...and of course...Julie asking me, "are you going to grill tonight honey?" Do I look like I work for the post office?
"Neither rain nor snow nor cold or flu, will keep me from grilling a great meal for you."
This is why God gave man a chili recipe. I will share this great recipe with you on the Weekend Report. Until then...
Enjoy the game!
Enjoy the weather!!
Enjoy your day!!!
B.D.
Thursday, October 05, 2006
Thursday 13...
Before I get to the 13, I talked with my other neighbor (that I don't see very much of) and I found out that his girl friend owns a small bar in Gallatin. I threw out the idea of maybe selling some barbecue out of there. Hey...you've got to start somewhere, that would justify the $4,500 Lang smoker I want to park in the driveway.
Here is my Thursday 13 list of recipes I have posted.
1. 25 Cents Rib Rub
2. Adobo Marinade
3. Alligator Stew
4. Andoville Crusted Louisiana shrimp
5. Apple Bourbon Pie
6. Ass Kickin' Baked Beans
7. Authentic Louisiana Red Beans & Rice
8. Baked Crab & Shrimp
9. Baked Mushroom chicken
10. Baked Vidalia Onions
11. Barbecue Coleslaw
12. Barbecue Rum Ribs
13. Barbecued Meatloaf
(I have over 350 recipes posted, not just 13)
Enjoy your day!!!
B.D.
Tuesday, October 03, 2006
Man, that's a nice pair of...
I cut the grass yesterday and grilled some thick cut pork chops last night, (yes I took pictures) Today, I have some errands to run and check out a few things. It may turn into a goof day as the temperature will be close to 90 today and I can't trim the shrubs in that kind of temp. it would kill them. So I'll just run some errands and goof...The temperature is supposed to drop back down near normal later in the week... so I will take care of that later.
Enjoy your day!!!
B.D.
Sunday, October 01, 2006
Weekend Report
It seems that I will get everything done on my 'to do list' because we have been laid off for the next two weeks...that is no surprise seeing the turmoil that has invaded the auto industry. An industry that I've spent 29 years of my working life in and I'll be damned if I'm going to let Toyota run me out of the industry.
Do I blame people that drive Toyota or Honda?
No...I blame the so called upper echelons of college educated idiots that make the decisions of what to make and how a company should be run. And believe me...I have never seen so many so called 'college educated people be so stupid' at one company in my life. It's unreal...
So...thanks for the two weeks off guys, it will let me get my house in order and have some quiet time out of that noisy factory. And I can work on my barbecue to be better prepared for Memphis in May next year.
B.D.
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