HOUSEWARMING

We are going to a housewarming party thrown by two of our barbeque friends who happen to compete on "Team Bacon". Rob & Sherri are our hosts and barbeque competitors. When you go to any party that is thrown by  members of the barbeque community you should expect fantastic barbeque meats. We were not disappointed and would like to share a couple of tasty images with you.

It was a brisk winter day for an indoor/outdoor gathering but Rob & Sherri had a very nice patio with a gas flamed fire pit. You could also stand next to their new barbeque unit to stay warm and feast your eyes on some mammoth cheese stuffed potatoes. They had to be cut into smaller proportions because there was so much fantastic food available today.

These were some tasty jalapeno poppers stuffed with cheddar cheese and sausage. They had just enough heat to say HELLO !. The four meats; chicken, ribs, pork shoulder and brisket were served today. Of course Rob & Sherri had to represent with their finest meat cooks because that is what competitors do. I especially liked the brisket today. 

Competitive teams will not always reveal their cooking secrets but Sherri did demonstrate one of her seasoning techniques. I call this the 'Kissing Crane' seasoning method. I hung out in the kitchen trying to absorb any pointers or secrets. I was joined by this little furry character that knew plenty of wayward trimmings would come his way.

Chicken and ribs made this a complete day. What a great housewarming party. This Mad Meat Genius definitely had to loosen his belt after an afternoon of eating championship bbq. It was a great day to hang out with friend and welcome Rob & Sherri to their new home.

P.S. Bonus points for such a great team name; Team Bacon

TIS THE SEASON

Tis the season for lemon cheesecake, Fa-la-la-la-la, la-la-la-la. We here at the Mad Meat Genius labs have been busy with the Holidays but Ms. Goofy found time to bake the most luscious lemon cheesecake. I am one lucky S.O.B.

RAMIRO & SONS TAQUERIA

I love a good fat hot juicy spicy burrito. They are filling, satisfying and comfort food in my book. If you lived in the Oakland area during the 80's Taqueria Morella was an institution in the fast Mexican food genre. The bar "Talk of The Town" was attached to this popular restaurant. Some people might say that it was located in a rough part of town. I would reply confidently; Taqueria Morella is the best place to find a cop but you may have to interrupt his lunch. Sadly they have long closed but the memory lives on. When I heard that some of the original cooks have re-created the food offerings from the old Taqueria Morella with their own place Ramiro & Sons Taqueria, we had to explore.

Parking Karma was not needed today because there is a public parking lot right next door. We were there at the noon hour and did grab one of the last spots. Ramiro & Sons is located in  Alameda off of the main Park street. It is also located less than half a block from the local high school. Inside is a pretty bare bones establishment. The menu is on the wall and you place your order at the counter. In fact you tell your burritorista (word?) what you would like and he makes it right in front of you.When it is done you pay and grab a table.

 When at a tacqueria one must order a super burrito. You choose your meat which usually is beef, pork or chicken. I also ordered the quesadilla one of my favorites from the old restaurant. At the old restaurant they had the best verde salsa in squeeze bottles which you could bring to your table. Ramiro & Sons did not have the squeeze bottles but they happily gave me a small cup with extra sauce. This sauce is important because it is a flavor bomb of heat and chili goodness. One takes a bite and then pours a little more salsa on the next bite. My quesadilla was hot off the griddle with ooey, gooey cheese. A little pico de gallo added an extra hit of texture and flavor.

The burritos are large. Maybe not as large as I remember but I have grown  large which may have clouded my memories. I had beef and Ms. Goofy pork carnitas as our meat choice. This burrito had the perfect ratio of beans, rice, guacamole, sour cream and meat. Each bite contained each component. There also is a specific way to eat a burrito. You unwrap the foil from one end of the burrito and hold the foil wrapped bottom. Bite from the top and work your way down removing foil as you go. If you do it correctly you will not spill burrito goodness all over your mitts. The ingredients were fresh and satisfying. The cooks definitely have recreated the taste and feel of an old friend of a food memory. If you are in Alameda I would recommend giving Ramiro & Sons Taqueria a try.

Ramiro & Sons Tacqueria

2321 Alameda Ave, 

Alameda, CA 94501

HOT STUFF

The weather has been brisk but the climate is Hot in the Chilebrown household. We have run across several hot products that have literally warmed our taste buds. The first is Atomic Hot Links from Butler Gourmet Meats. With a name Atomic Hot Links one would think these meat tubes may create spontaneous human combustion. They were warm but had more bark than bite. They had a heat level that was of medium warmth that was satisfying.

The next product was Fat Cat Cranberry Habanero Relish. This is a wonderful product that will liven up any turkey sandwich to exciting levels. It is a perfect balance of heat, sweet, tart and yuminess. We are no strangers to this relish and you can read the whole review by this link here. http://www.madmeatgenius.com/2017/03/fat-cat-cranberry-habanero-relish.html

The last hot product we have acquired is Vermont Ghosted Maple syrup from Trader Joe's. Trader Joe's in the infamous store that has everything you have always wanted but do not need. Ghost peppers are some of the hottest peppers around and have been slowly making their way into a lot of mainstream products. I am not sure if this is just for the novelty or people are embracing the heat. We have not tried this yet. Stay tuned.

HAPPY THANKSGIVING

It is that time of year to overeat and indulge with familiar traditional treats. Turkey, stuffing, mashed potatoes, pie and one of my personal favorites gravy. To quote an old friend Dr. Biggles; "It's All About the Gravy Mang". Ms. Goofy has made us her famous pecan pie today. We here at Mad Meat Genius would like to wish everyone a Happy Thanksgiving.

ARMADILLO EGGS

Armadillo Eggs, or Atomic Buffalo Turds, what ever you want to call them they are delicious. These cheese stuffed jalapenos, wrapped in sausage and bacon were the end results of a Meat Adventure that brought the Great White Hunter out of hibernation. When Ms. Goofy is practicing her All-Star Wrestling techniques the Great White Hunter steps ins and participates on our Meat Adventures. Today we made several stops at Farmers Markets and several meat markets.

We were at the Petaluma Farmers market and found a booth selling meat products from 'Sonoma County Meat Company. The bacon looked pretty tempting.with the promise of Heritage Cross Pork what ever that meant. I believe the vendor said this was a Berkshire cross breed. Enough said it was put in the shopping cart. You know I jest when I say shopping cart because in California we are charged 10 cents per shopping bag. One must carry their own cloth, preferably hemp politically correct shopping retrieval vessel. We then proceeded to a couple other meat stops.

Once home, it was time to put this bacon to use. Armadillo eggs sounded like a challenge. This involves hollowing out fresh jalapenos. They are then stuffed with a mixture of jalapeno flavored spreadable cream cheese and grated sharp cheddar. They are then rolled in sausage and today we used a Dakota sausage from Lockeford Meats. This was wrapped in our bacon from Sonoma Meats. This was a thick cut bacon so I only used one sliced per egg.

Two hours in the smoker at 250 degrees with several apple wood chunks turned the Armadillo Eggs a deep smoked color. They were then bathed in barbeque sauce and put back in the smoker for 10 more minutes. They turned out fantastic. The bacon was very tasty with a sweet pork profile. I say sweet because of the cure and the actual "heritage pork' had a sweetness that was prevelant. It was very smoky because in essence it was double smoked by its time  at Sonoma Meats and our smoker. Overall the bacon wrapped Armadillo Eggs was spectacular with smoke, sweet, spicy, not to hot, jalapeno, cheese goodness. Ms. Goofy also made this spectacular Oreo-Cookie Cheesecake that topped off a very special meal.

CHILI JOE'S

We start out this story with a hearty bowl of ‘Thanks’ to our fellow bbq Judge Aaron for telling us about Chili Joe’s in Petaluma California. Chili Joe’s is a small six table restaurant that specializes in house made chili. Ms. Goofy and I are certified chili judges but never actually get the opportunity to judge sanctioned contests. We love a bowl of red and were excited to give this establishment a try. They have been open less than a year and if it was not for the heads up by Aaron we would have not discovered this place. Parking Karma was in full force evident by the Racing Honda parked right in front. This may be a good omen.

Inside is a very small xix table room with a small counter to place your order. A red flag immediately flew with little post up notes proclaiming the chili con-carne was sold out. We asked the clerk why and she replied;  it is popular and certain ingredients are not local and they were waiting on deliveries. There were plenty of other choices on the menu and placed our order. Luckily a table broke right as we placed our order.

Our meal was delivered promptly. Even though the signature chili’s were not available, the house and “Green-Go Chili Verde was available.  Green-Go Chili Verde; Succulent chili-grind pork shoulder, skillet seared and simmered with poblano & Hatch Chile peppers, tomatillo, pinto beans onion, garlic, fresh herbs and roasted spices. Topped with Petaluma Creamery jack, sweet white & green onions, crema fresca, fresh jalapeno and cilantro. This was a bowl of green chili to die for. It was mild but so flavorful with green chili love. The balance of spice and fresh green chili flavor was everything that makes chili so addicting. I may order a large bowl instead of a cup next time. The menu says a bowl comes with  organic corn street tortillas.

Ms. Goofy had Frito pie with the “La Street Chili’ that was very good because she cleaned her plate not leaving any Frito chips for me to finish. This too was a mild chili with beans that we found out later can be customized with added heat. In fact, I quote; “Extra spice and/or extra red chili-grease on request” (Chili Grease?). The combination of heartwarming chili with salty Frito chips cannot be beat.

I had a “New Mexijoe” burger; Char-broiled beef patty with flame roasted Hatch and poblano peppers Petaluma Creamery jack cheese , flame charred sweet white onion slab and green onion-garlic mayoli on a toasted potato bun. This was a juicy burger that satisfied. The roasted hatch and poblano was mild addition that added texture and green pepper goodness. The cheese was ooey and gooey to make this a very good menu choice. I do wish the Hatch pepper had a little more heat. Ms.Goofy had a cheeseburger and was not as enamored as myself.

A side of CJ’s cornbread had to be ordered. This was called Santa Fe style with sliced jalapenos and red peppers. This came with orange/honey butter studded with sweet peppers. How can you resist warm cornbread and sweet flavored butter. I really enjoyed it.

We definitely have a virtual reservation to return to try the signature chili’s. The menu also has other chili influenced items to be explored  Chili Joe’s is a small establishment and I am afraid this could be a detriment with possibly becoming too popular.. Hopefully they can work out the ingredient supply situation because the chili we tried was fantastic. One can only imagine how great the signature chili’s could be. We love a good ‘Bowl of Red” (or green) and look forward to our return. Thankyou Aaron.

Chili Joe's
312 Petaluma Blvd S,
 Petaluma, CA 94952