Rain, Rain, Rain

We have gotten some much needed rain.

Not entirely enough to make up for the almost 45 days without rain, but it's a start...

I'm sorry I'm not posting everyday, but work is about to kill me right now.

I'm just dog tired when I get home, I take a shower, and collapse on the couch.


Although this is not my usual routine at home at other times... it has been for the past two weeks.

Again...work is killing me.




I don't even cook...


No, I'm not sick...(even though Julie and Robyn are)


I'm just beat.

I don't recuperate as fast as I use to.



So don't give up on me just because I don't post. Just check me out now and again.

I'm still here...things will settle down before long...(I hope)

and I'll be back to my old lovable grouchy self. (G)

Trust me...

Life is good...
Bigdaddy

Finally Got Some Rain

Boy, we finally got some very much needed rain.

As to the dismay of folks in Florida and whomever else got any damage, I am sorry.

But we needed rain, bad...I'm sorry it had to come to us this way.

My prayers are with the folks that lost anything during this storm.


We have not had any rain since May the 20th. (here where I live)
This has been the driest that most of Tennessee has ever been, since I can remember.

Again...we needed the rain...but not at others expense.

Please forgive us...




Bigdaddy

Crab Rice Cakes "Up Date"

Julie fixed the crab cakes awhile back (I forgot to mention this) and they were good.


They just need a tad bit of adjustment... not much, just a tad, and not because she did anything wrong, no... just a tad bit of a tweak...you might say.


Nothing like the Chuck wagon casserole re-invention episode (that... by the way was a brain bender to me, but it worked out well in the end)


No... just a slight...tad

Of what? you may ask...

I don't know...

But I will explore the possibilities of research and discover the missing ingredient or ingredients.






As long as Julie will... let me... explore the possibilities...or...not.

Bigdaddy

Ribs and Such

The ribs turned out ok, I didn't foil wrap them this time just to see what would happen.

The rub was good and the bbq sauce was good (just right on both)

I used a half & half mixture of water & apple juice in the water pan, which worked out well.

Still used pecan wood chunks for smoke, about an hour and 20 mins.
Over all they were good, but not my best effort...


I think I'm going to put a digital in the door to get a better temperature reading next time.

The smoker may have been hotter than normal.

And I'll go back to foiling toward the end.


I'll let you know...
as my exploits into the world of "Remembering what I did the last time."

And writing my new book "Boy am I out of practice" continue... (G)




Meanwhile here is a recipe for Pork that can be used for just about anything.

Enjoy!!!
Bigdaddy




Shredded Savory Pork


Ingredients
2-pound bone-less pork blade roast
2 large onions, quartered
3 fresh jalapeno peppers, cut up
8 cloves garlic, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons dried oregano, crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper


Directions
1. Trim fat from meat. Place roast in a large saucepan or pot; add enough water to nearly cover. Stir in onions, cut-up jalapeno peppers, garlic, ground coriander, cumin, oregano, salt, and black pepper.

Bring to boiling.

Reduce heat and simmer, covered, for 2-1/2 to 3 hours or until very tender.


2. Remove meat from liquid with a slotted spoon; discard cooking liquid.
When cool enough to handle, shred the meat, pulling through it with 2 forks in opposite directions.

Use as a filling for tamales or tacos. Makes 8 servings (about 3 cups cooked meat).


This can also be mixed with bbq sauce to make sandwiches.
The spice makes it just right.

Weekend Report

It has been a long week at work, so the weekend will be better ( I hope)

I've got some work to do outside today...
(before we get the much needed rain from Dennis) sometime Mon. or Tue.

Things are sooooo dry around here, the ground is hard as concrete.



This afternoon I have some baby back ribs for the smoker...
Grilled corn on the cob & smoked baked beans...

Woo Hoo !!!!!!!


I got a e-mail from Henry, he is feeling a lot better, he has lost some weight, and still just a tad bit weak, but getting stronger everyday. That's good news.



Got to go before it gets hot (92)

I'll let you know about the ribs... and I will post some more recipes soon.



Bigdaddy

Happy 4th of July

This is the weekend that rocks when it comes to cooking.

Almost every grill, smoker, and oven in the U S. will be primed for cooking something finger lick'n and lip smacking...

The air will be filled with the aroma of everything that is dear to the grill and pit master's heart

This is the weekend when the beer is extra cold and the food is outstanding, when all is said and done.. there will be some fine eatin'...

Here are two more recipes to add to your collection...

Enjoy!!!
Bigdaddy

Have a great SAFE weekend.





Barbecue Sauce

Makes 3 cups; prep time: 20 minutes; total time: 30 minutes
It takes just thirty minutes to make and keeps for at least one month.

Brush the sauce on ribs or whatever you may be barbecuing.

1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper


1. In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes.
Stir in mustard powder and red-pepper flakes; cook 30 seconds.

2. Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper.
Cook, stirring occasionally, until thickened, 5 to 10 minutes.


Note: Let the sauce cool completely before transferring to airtight containers and storing in the refrigerator (label and date).




Potato Packets

Serves 8; Prep time: 15 minutes; Total time: 1 hour

4 pounds small red potatoes
1 head garlic
1/4 cup olive oil ( I like to use Goya Spanish Olive oil)
Salt and pepper


1. Heat the grill to medium.
In a large bowl, combine potatoes, un-peeled cloves from head of garlic, and olive oil; season with salt and pepper


2. Layer two large pieces (2 feet each) heavy-duty foil for each of two packets.
Divide the potato mixture between foil pieces.
Fold the foil over the potatoes, leaving room inside for the potatoes to roll when the packets are shaken; crimp the edges.


3. Place packets on grill; cover.
Cook until tender, 35 to 45 minutes, shaking packets often for even cooking.
Remove from grill; let cool slightly, then carefully open packets. Serve hot.

Note: You can cut the potato in half or quarters if you prefer.