Chilebrown at home


Let's get Cookin!!!

Wednesday, August 27, 2014


For several weeks a year the New Hatch Green Chile's roll through town for a short visit. These are the 'Gold Standard' of the green pepper game. We have our Anaheim s and Long Hots but the New Hatch are just something special. These peppers have a cult like following of fans. Anybody from the Southwest or a fan of Tex-Mex foods knows the magic these peppers bring. In the past we needed to be diligent to find these peppers because only a select few markets would carry these peppers. Now for several weeks a year almost every market will stock them. Our local market finally has the New Hatch Green Chile.

I picked up 10 pounds of peppers at 99 cents a pound. The produce manager and I were talking about the ways of cooking and roasting of these peppers when he just happened to mention that I should buy a case. He also made me an offer that I could not refuse. (.70 cents/pd). With a 25 pound case under my arm it was time to get roasting.

Roasting 25 pounds of peppers sounds like a daunting task but is quit easy. We roasted them on our Weber kettle over a very hot mesquite charcoal fire. The idea is to blister the skin. You are not trying to cook them. A couple of turns on the grill and they will blister quickly. They are stacked on a sheet pan to cool. This method steams and loosens the skins for easy peeling. We portion them out and place them in ziploc bags. They are then put in the Chilebrown ice cave for future use. These peppers are so tasty. This case was marked hot and they delivered. We now have a great base for salsas, eggs, chili-verde, and so much more. We are happy.

Monday, August 25, 2014


Bella Vista California is a small rural community located 10 miles east of Redding. We have never heard of Bella Vista until now. It is the location of the 'Dry Creek Station. This is a local restaurant and bar that you have driven by your entire life and have always wanted to stop. Our in-laws John (he still will not let me ride his Harley) and Shastina took us to this local watering hole. This is the kind of place we love.

Let's all go to the bar. This a local hang out that was packed this happy hour time. We grabbed a table for our libations.  The waitress brought us an appetizer menu that was loaded with items that gave the deep fryer a workout. The zucchini strips were ordered because of their reputation as being the best ever. They were. To the main dining room we went for a steak dinner.

The dinner menu showcased steaks at very reasonable prices. This was a meat and potato kind of place, in fact vegetables were not offered with the entree. A small salad did come with your meal. I enjoyed a New York and Ms. Goofy prime rib. The steak was very decent, a tad overcooked for my liking but I finished all 16 ounces. I even had room for a piece of cheesecake.

It seems that America is turning into a giant strip mall that chain restaurants control. Dry Creek Station is a refreshing wonderful place to grab a cocktail and dinner. The locals from Bella Vista  have a gem to be proud of.

Dry Creek Station
Dry Creek Station Restaurant
22025 Highway 299 East
Bella Vista, CA  96008
(530) 549-5386

Saturday, August 23, 2014


I know the suits are sitting around the conference room asking; 'How can we get Chilebrown to buy our products?'. The answer is simple. Bacon is the magical carrot that I follow. Will the bacon explosion of products ever end and do I want it too ? Every once in while a bacon themed product is a winner. Today we have two bacon products that I could not resist. Bacon chips and a candy bar with bacon is on the table today.

I am not sure if you can ever improve the addicting, salty, crisp original version of Ruffles. The addition of bacon flavor tickled my curiosity but did not ring the bell. They were decent enough but the original is still my favorite. The next product was a chocolate bar with bacon pieces throughout. This was a hands down winner. The salty crunchy, maple bacon added a nice touch to the premium chocolate bar. We will purchase this chocolate again, in fact we already have. I wonder what the next bacon themed products will be?

Thursday, August 21, 2014


Ms. Goofy has two favorite guilty food pleasures. Chicken wings and blue cheese are two food items that makes her tail wag.  We have found a wings sauce from 'Original Juan's' that combines these two ingredients.This may be a  marriage of ingredients made in heaven. The great thing about this sauce is the convenience and simplicity of preparation. Season, cook, and coat wings with sauce. That is all.she wrote. Let's cook some wings.

We cut the wings in half and removed the wing tip. Our favorite rub of the day dusted and coated our wings. To the Chilebrown Ice Cave for a short rest of several hours. An indirect charcoal fire in our Weber kettle will bake these wings for one half an hour. Some blue cheese wing sauce was poured into a bowl. The cooked wings were placed in the bowl and tossed. We then place the coated wings back on the heat for three minutes to set the sauce. Easy, peasy. It was time to eat.
  These wings did have a pronounced blue cheese flavor. This was a traditional buffalo style wing sauce with the addition of blue cheese. It has mild vinegar twang to boot. Ms. Goofy was in chicken wing heaven. I enjoyed them too. Winner, winner, chicken wing dinner!

Tuesday, August 19, 2014


El Yucateco is a brand of hot sauces that is a staple condiment in homes and restaurants throughout the country. When they released their new sauce 'Black Label Reserve', this Chilehead got excited. I ordered a bottle immediately and would like to share my initial thoughts and observations.
                                                        Read Review Here

Sunday, August 17, 2014


It was so hot that; (insert punchline here) Oh boy, was it a scorcher for the third round of the North State BBQ Championship. The temperature was attempting to break the century mark yesterday. If you could find shade it was prudent to stay put. The judges tent was open aired and we had a very large fan but it was still a challenge. We acclimated the best we could and were rewarded with some great bbq to sample and score. Chicken, Tri-tip and pork ribs was on the menu today.

This 'Klose' smoker rig definitely caught my attention. This is the Cadillac of 'stick burners. A stick burner is a bbq rig that is fueled by wood. This may be bbq in its purest form. You may notice how small and insignificant the Big Green Egg looks next to this beautiful smoker.(I apologize if I offended any BGE fans). Someday, maybe, I can dream you know, I may own a Klose.

It is always a blast to hang out with the bbq family. Great food and friends make for a wonderful weekend.  Gina and Jack of 'Big Shot' bbq was crowned Grand Champions of this contest.. Gina is not only a great bbq competitor but is also a champion chili competitor. This image  she is sharing some of her award winning chili.

We have a week to re hydrate and prepare for the next bbq competition. It is a tough job but that is the way we roll. What fun!!!!!!!!!

Friday, August 15, 2014


This bbq competition is the third is a series of qualifiers for the championship round. It will be held at the fairgrounds in Anderson, California. Ms. Goofy is loading up the Racing Honda as we speak. It should be a fun bbq weekend. We hope to see you there.

From the NSBC website:
Round #3 will be on Saturday August 16th at the Shasta District Fair Grounds in Anderson, CA will feature 40 of the top BBQ pitmasters in the Northstate, as the competition heats up  so does the tempature and the shade trees of the Shasta District Fairgrounds are looking good. The gates open at 11:00 am to the public with BBQ sampling...s on sale starting at 1:30. 106X radio will be having their Birthday Bash and providing entertainment with Live music and activities for all those attending. Free cooking demonstrations featuring top pitmasters on the art of low and slow BBQ will be held at 3:00pm then after the demo enjoy a cold beverage at the beer garden with proceeds going to the Friends of the Fair Non Profit Group.