MAD MEAT GENIUS

MAD MEAT GENIUS
Chilebrown at home

Barbeque

Barbeque
Let's get Cookin!!!

Friday, October 31, 2014

HAPPY HALLOWEEN


Lucy would like to wish everyone a Happy Halloween and tell you she does not believe the pumpkin looks anything like her. Happy Halloween.

Tuesday, October 28, 2014

CHAROLAIS RIB-EYE STEAKS


Tonight we are having a very special steak dinner. We are having some rib-eye cuts of beef from a breed of steer whose origins are from France. This breed is named Charolais. They are known for being large muscled and fast growing producing lots of red meat with less fat. This animal is colored almost pure white. The breed has a long history in France. The Charolais has also been used here in the states crossed with Angus and Hereford breeds for beef production. Today we are experiencing pure-bred Charolais steaks procured from Johnson Farms.


Our new favorite farm stand Leonardo’s produce is located on Johnson’s Farm. Our dinner was being finished with a diet of corn and hay in a pen right next to the produce stand. These were some beautiful cream colored animals. They were massively big and muscular cattle. Leo’s son was feeding corn  to the Charolais and asked me if I wanted to participate. I declined keeping a camera distance away. Little did I know a month later they would grace our barbeque.


Our steaks weighed in at almost 2 pounds a piece. Wow, they were beautiful. The fat marbling was spectacular and they were colored a beefy red. Coarse salt & pepper was all she wrote to enhance and not mask pure beef flavor. A very hot mesquite fire and direct heat would cook our steaks to an internal temperature of 125 degrees. A long ten minute rest and it was time to feast. This was corn fed beef flavor that we crave. Every bite was savored and relished with reverence. The steak had the slightest chew but flavor was the king. This was beef flavor that is only usually found in high end steak houses. This was a dinner to remember. You too can experience this steak by contacting Johnson Farms. It would be advisable to call first because quantities are limited.



Sunday, October 26, 2014

BACON BBQ


We have found a hot sauce that has actual bacon in it. It is Mike Dawg's Sauce 'Bacon BBQ" hot sauce and we reviewed it on Peppers & More. This sauce is a keeper. Take a look if you will.
                                                     Read Review Here.

Friday, October 24, 2014

DUTCH OVEN BEER BREAD


The weather has turned to cool fall temperatures. It is time to turn on the oven and fill the house with the wonderful warming, comforting aromas of bread baking. We are going to try out a recipe using a light lager beer, sometimes referred to as the “King of Beers’ as an ingredient. It will be baked in a covered enamel coated cast iron pot. Cooking our bread in this vessel will form steam to promote a crisp exterior crust. This bread will have a long rise time to develop sour dough like yeasty flavors. Grab your own ‘King of Beers’ and come make some bread with us.

The ingredients are few and simple. It will take some patience on your part to achieve maximum flavors. I want to share some things not to do first. Hopefully you can learn from my trials and errors. Use warm water to jump start the yeast. I used cold water and it worked but added several hours to the process. Also let the bread rise is a warm place. This bread is a slow rising dough but a warm environment will help.

Ingredients:

3 cups bread flour
2/3 cup of warm water
1/3 cup of beer (King of Beer’s is preferred and I had to wrestle it out of Ms. Goofy’s paw)
1 teaspoon salt
1 tablespoon vinegar
¼ teaspoon yeast.


Notice the small amount of yeast. Combine dry ingredients and then add water, vinegar and beer. Mix for several minutes. It will be very sticky. Cover with plastic wrap and put in warm place. Your rise time will vary. You will need at least 8 hours to develop flavor.. With my conditions I let the dough work for 26 hours. It did not rise very much. When I thought it was ready I kneaded for 10 minutes on a plastic surface so dough would not stick. Take two tablespoons of olive oil and pour into an enameled Dutch oven. Roll dough in oil till covered and lest rise for two more hours. Put the lid on the Dutch oven and place in a cold oven. Yes cold oven. Turn on oven to 425 degrees and bake for 30 minutes. After 30 minutes remove lid and bake for an additional 20 minutes or until bread is brown and internal temperature is 200 degrees.
  This bread had sour dough like flavors that was spectacular. The long rise time developed huge flavor. The King of Beers added a maltiness to make this a Royal treat. It took some patience but was well worth the effort.


Wednesday, October 22, 2014

HOW HOT ARE THEY?


It was the moment of truth. It was time to try a pickle that had been brined with the deadly ghost pepper. It has only been 72 hours since conception but I could not wait. A glass of milk was poured just in case. The brine had dulled the bright watermelon colors. It smelled of vinegar like a pickle should. The Mexican Gherkin was cut in half and It was popped into my awaiting mouth. It was soft but still had a tooth to it. I anticipated the heat rush to follow. Nada, Zip, Zero, no discernible heat was present. In fact I could not really taste the sweet brine. The Ghost pepper flavor and heat did not come through. Maybe I tried these pickles to soon. It is possible I should of cut the pepper to release its magic. As a consolation I bit into the pickled ghost pepper and immediately realized my mistake. "Bam, Pow, to the Moon Alice" These peppers are special.

Sunday, October 19, 2014

GHOST PICKLES


We have no bbq contests scheduled until February. We need to occupy our weekends with some food activity. Let’s go to the Ferry Plaza Farmers Market in the ‘City’. We are no strangers to this grand gathering of farmers and food purveyors. It seems that every time we go to this market we discover some new and exciting food item. This trip was no different. We happened upon ‘Mexican Gherkins’. They are basically small cucumbers that look like tiny watermelons.


The farmer happily offered us samples of the ‘Mexican Gherkins’. They were crisp, juicy and tasted like a cucumber with a slight bitter finish. These would be perfect to make into pickles. Of course these pickles would have a Chilebrown twist. This would be the addition of the deadly hot ‘Ghost’ pepper that I have growing in my yard. A Ghost pepper is one of the hottest exotic pepper in the world. I can personally attest to that.




My Ghost pepper plant is in it second year of growing. The first year I nurtured it from a small seedling. It was protected during the winter from frost and the elements in a pot situated in a covered patio. This spring I took the deadly Ghost pepper and planted it in a warm sunny area. We were rewarded with a healthy nuclear bush bomb of peppers. I have eaten minuscule quantities of this pepper. It is a humbling and daunting experience. To use these in a pickle recipe will be interesting if not deadly hot.


We brought our gherkins home and rinsed them in cool water to remove any surface dust or dirt. We are using a simple brine to create our pickles. You can find the complete recipe by clicking: this link here. We layered gherkins, onions, garlic and several whole ghost peppers in a clean mason jar. We poured hot brine over the mixture and screwed on the lid. It is now time to wait for the brine to do its magic. The do need to pickle for several days, so stay tuned. I am a little apprehensive to sample the finished product. Ghost peppers are no joke.

Friday, October 17, 2014

ITALIAN RIBS


We all have busy schedules. Well almost all of us. The process of marinating ribs is not difficult but to have someone else do the work for you is a time saving step. It is also convenient. We will do just that by purchasing some pre-marinated Italian style ribs from Willowglen Meats. We are talking about some meaty, beaty, big, and bouncy beef ribs today. This could not get any easier. You open the package and put your ribs on the grill.


We used our mini WSM fueled by charcoal and hickory wood chunks. This would provide an extra flavor component of  all important smoke. We cooked the marinated ribs for several hours until our ribs were tender and smoky. We did not sauce these ribs but offered it on the side. The ribs did have a nice Italian style flavor. Rosemary and oregano were predominate spice flavors. This was something different than our usual competition style ribs. These ribs weer convenient and flavorful. I wonder whats for dinner tonight.