GHOST PEPPER DOUGHNUT

 

Dunkin Doughnuts is selling a limited run of Ghost Pepper Doughnuts. I am not sure if it is for Halloween or just the novelty of using a Ghost Pepper. The Ghost pepper is an exotic chile pepper that needs to be respected for the level of heat it can generate. Since I am a bonafied chilehead, I thought it was my duty to give this a try. Plus I do like doughnuts. 

   I arrived to Dunkin and stood in line with a dozen other doughnut enthusiasts. We were all masked and keeping our distance. I bought my one doughnut and went to the parking lot to give it a try. The first impression was; this is sickly sweet. Oh my! The pepper than kicked in. It was a gentle warmth and nothing like any Ghost Pepper I have ever tried. It was warm but not anything that you could call hot. To me this doughnut was a fail. It could of been sprinkled with any variety chile and this novelty offering was unremarkable.  I still like doughnuts but not this one.

LUCY YOU ARE A GOOD GIRL

 

R.I.P.

Lucy you are a good girl. Why did you have to leave us? You have broken our hearts but have filled our hearts with all the love and affection that only you can bring. Lucy you are a brave girl. Look out Mr. Squirrel because you wanted to chase him. You greeted the postman with your faux ferocious barks and let the neighbor kids know this was your house. You were so brave when Uncle Johnny chased you with the remote car and jumped in my lap. Rocky wants to know where his sister has gone. He has some all-star wrestling moves he wants to try out on you. Rocky needs your collar to drag and pull on the morning walks. I am crying. Nobody wanted to watch Huel Howser with me but you. I did not even mind when you sat all 80 pounds in my lap. Your mommy misses you the most. You did not mind when she dressed you up in the silly costumes to go to A’s dog day at the ballpark. She loved to show you and win awards at the dog classes. You may have stayed out in the rain and got all muddy but she really did like to rinse and towel you. Oh Lucy you were so brave that you did not even want to tell us you were sick. Lucy we love you. Lucy you are a good girl.

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.