BURNT END HOT DOGS

Burnt end hot dogs are so simple but so tasty. They are an alternative to the beef brisket burnt ends that bbq aficionados crave. They also do not take 15 hours to cook and require a bank loan to purchase. Hot dogs are slathered in mustard and then coated with your favorite bbq rub. They are smoked for an hour using you smoking wood of choice. Remove, slice and put in a hotel pan. Add butter, bbq sauce, a little brown sugar and a dash more of seasoning. Return your dogs, in pan, to a direct hot heat and cook for an additional 15 minutes stirring frequently. They will become hot, sticky and oh so decadent. This is a comfort food suitable for cocktail parties, kids parties and just plain snacking on the couch while watching your favorite television show. I was a little skeptical about this dish at first. After seeing how easy and what a comforting flavor this dish will bring. Your inner child tastebuds will reemerge to bring out happy smiles . This will be put in the recipe rotation.

 

TRI-TIP

Tri-tip is a triangular  roast from the bottom subprimal cut of sirloin. It is a staple meat in California and we may take it for granted. It is easy to cook and a little forgiving on the grill. It is cooked over a medium direct heat, turning frequently. I like to pull it at 120 degrees internal temperature which when rested will make a perfect medium well doneness. One of the nicest thing about tri-tip, if there are any leftovers, is sandwiches the next day. We love tri-tip

RORY RICHMOND R.I.P.

The barbeque community mourns the passing of Rory Richmond. Rory wore many hats in our BBQ world. He was a judge, promoter, and most of all an ambassador spreading bbq love to all. He was the main man to host Kansas City Barbecue Society certification classes and promote the Clayton BBQ Festival. He was a fixture at many competitions promoting these great events. We all sat next to him at the judges table one time or another. His knowledge and dedication was an inspiration to us all. Rory left us way to early and it is a sad day to say goodbye. 

IT BURNS SO GOOD

Alden Miller is a Mad Hot Sauce Genius. When he sends a new hot sauce creation, it is time to be awed and humbled. His latest fermented ( one year) garlic hot sauce is a serious sauce that is not for beginners or wimps. This sauce is a controlled fermentation of exotic hot peppers that have been grown from his garden with the addition of garlic. The top is removed to release a wafting of garlic with a slight funkefied pleasant fermenty type aroma.The color is of a brick red. Past experiences have taught me to sample Alden’s sauces with caution. I had a chip for sauce delivery intake but braved it directly from the spoon. I am no wimp and chips are for sissy’s I braced myself for the burn. It did not immediately grab my heat sensors. It was a gradual heat that was in the back of my mouth. It continually climbed and rose till I begged for it to stop. My sinuses were a mess. I may have had mucous leakage from my shnoz. The burn subsided and I felt a euphoric sensation. This also included a garlic afterburner. This melody of peppers combined with the fermentation process also brings out a Umami factor. Even though it burned so good I craved another hit of this elixir. This sauce is the bomb (literally). Thankyou Mr. Miller.

PANDEMIC MEAT ADVENTURE

A scary title to a wonderful day of a Meat Adventure that Ms. Goofy and I took during these troubled times. We loaded up the Racing Honda II and put an empty ice chest in the back. We hit up three destinations of some of our favorite butcher shops. Our first stop was Lakeside Meats in Lodi. The image above is Bruce a butcher that we can call friend. Bruce remembers us from gong to Lakeside for over a decade. He invited us in back to see him in action making sausage. 

Our next stop was Lockford Meats. Lockford is famous for their sausage. We filled the chest with Dakota sausage a mild flavored meat tube that is our favorite. We had to wait inline 6ft apart of course. There is a reason for a line because of the value and quality that Lockford offers.

Our last stop was the House of Beef in Oakdale. They have a restaurant that has set up in the parking lot to adhere to the Health Departments Covid demands. We had a very nice lunch. After lunch we went inside to buy more meaty treats. Check out these Wagyu beef ribs.

To end our Meat Adventure I had to feast my eyes on  this table of pie. Oh my, I am in pie heaven. I did take home a delicious apple dumpling with a side of caramel sauce. It was great to get out of the house and stock up the Chilebrown Ice Cave. Until we meet again.

DOT"S SOUTHWEST PRETZELS

Ms. Goofy brought home some tasty snacks. They had a lot of flavor and just the slightest warmth that really made me enjoy them. Maybe I like them so much because they had these ingredients; enriched wheat flour, niacin reduced iron, thiamin mononitrate, riboflavin, folic acid, salt vegetable oil corn, canola, soybean artifcial butter, oorn syrup yest, maltodextrn, tomato powder spices celery extract, dehydrated red bell pepper, MSG, garlic powder, onion powder, yeast extract, sugar, more corn syrup, disodium inosinate and disodium guanytate, cream, paprika, jalapeno pepper, citric acid, lime juice, lactic acid, silicon dioxide and calcium stearate, Me with out my spoon

OLD GREENWOOD BBQ

We are pleased to sing the praises of a new bbq restaurant; Old Greenwood BBQ. It is located at a golf course in Sunnvale California. Our bbq friend Ryan Pang is one of the owners and head pittmaster. Ryan is no stranger to competition bbq and also has lots of experience running successful bbq establishments. We were excited to give him a visit.

Old Greenwood BBQ has an extensive outdoor patio which has a great view of the golf course. This is perfect to appease the ever changing pandemic rule masters. Ryan gave us a tour of his new restaurant. He has his line up of smokers and cookers to create his award winning bbq. He navigated us though the menu and made a suggestion of what to order. That suggestion was everything. You place your order in the clubhouse and the order is brought to your outdoor table. There is a full bar in an adjoing room for those who imbibe. 

Today's star was brisket. Ryan knows how to achieve brisket nirvana. Brian is also a master of all the side dishes. Everything was made from scratch except the cole slaw. (promises this will be temporary). We really enjoyed the house made bbq sauces especially the sweet/tart mustard based sauce. If you happen to see Ryan ask him about the house made chicharrones. These are not on the menu but I am sure Ryan will take care of you.

With the recent closure of Phat Matts bbq we were overjoyed to learn about Old Greenwood bbq. I may have to learn how to golf.