MAD MEAT GENIUS

MAD MEAT GENIUS
Chilebrown at home

Barbeque

Barbeque
Let's get Cookin!!!

Saturday, December 16, 2017

QUALITY BOURBONS & BARBECUE

Head Chef Ryan Pang
The Great White Hunter and I are on a journey to try the new ‘Quality Bourbons & Barbecue in Mountain View California. This new barbecue restaurant should be extra special because our bbq competitor friend Ryan Pang is the General Manager. Ryan is no stranger to championship bbq. He has won numerous trophies and also is a television personality. He made an appearance on Guys Grocery Games. Those of you not familiar with Mountain View it is a tony town that caters to the  techies and nearby Stanford College. What this means is parking was horrendous. Parking karma was on hiatus.  I am not sure if the Great White Hunter jinxed me or Mountain View is very popular at the noon hour. Let’s just say we got a work out walking to the restaurant.


We finally arrived to a packed house. The dining area is fairly small and loud. We did grab one of the last remaining spots and settled in for a barbecue treat. We scoured the menu and noticed the extensive list of bourbons. Wow, over a hundred different varieties made this list a blur. We were here for the bbq. I asked the waiter if I could order a combination of meats and a side. They do sell the meats by the pound and we made up a list of what I wanted to try. This included ribs, brisket and house smoke pastrami. I also wanted to try the house made sausage which the Great White Hunter ordered. Even though the restaurant was packed our meal was delivered very promptly.


We started out with an appetizer of bacon wrapped jalapenos stuffed with cream cheese and the house made sausage. It is served with the house made barbecue sauce. This appetizer was a great start. The heat of the jalapeno was tamed by the rich cream cheese with the added bonus of smoky bacon. The house sauce was tomato based with a hint of smoke. It was a very nice compliment to this rich, smoky, spicy treat. The rest of our meal came liquidity split. Our small table was full of food. Ryan included samples of all the side dishes with some home cured pickles.


Let’s start out with the sides. The house made pickles made The Great White Hunter reminisce of his Aunt Flossies home cured pickles. I believe I saw a tear stream down his bbq sauce streaked face. They were fresh with a vinegar splash and still had a little crunch. Creamed corn was decadent, Cole slaw was comforting, beans were hearty, and the potato salad was perfectly satisfying. The attention and finesse of  the sides with a homemade touch showed the kitchen was paying attention and cared about quality. The sides fired on all the right cylinders. We shall proceed to the barbeque.


The house smoke pastrami was my favorite. It was so very tender, kissed with smoke and just the right amount of salt. The ribs were dry rubbed with a fantastic mix of spices. They were fall off the bone good with a little bark from the spice rub. There was barbecue sauce served on the side but it was not needed. The brisket was an example of meat perfection. These prime packers were smoked by a championship competitor and it showed. This meat had all the right moves. Flavorful bark, tender and most of all beefy brisket flavor love. Oh my!!!!. The Great White Hunters house made sausage was made with pork and brisket trimmings. It was mild and full of porky goodness. Everything was so good.


I am trying to find some fault with Quality Bourbons & Barbecue. The only fault I can honestly find is the parking. Ryan Pang has a vehicle to showcase his cooking genius. This restaurant can fill your bbq cravings and needs. If you have desire for bourbon they have you covered in this department too.  I will return just for the pastrami it was that good. Ryans kitchen pays a lot of attention to detail evident by the sides and the wonderful pickles. The barbeque meats are better than competition which I am scoring very highly. What a wonderful bbq adventure.

Quality Bourbon & Barbecue
216 Castro Street
Mountain View, CA 94041

Thursday, December 14, 2017

SECRET SANTA


Secret Santa has made an early delivery. Yours truly is in a hot sauce group on social media. We all put our names in a hat and exchange gifts with a hot sauce theme. A lot of hot sauce company owners and hot sauce freaks like myself participate. What fun it was to receive a gift basket shaped as the state of Texas filled with products from hot sauce producer "Micky V's". These products from Texas will be enjoyed as soon as this tune leaves my head.

The stars at night
Are big and bright
Deep in the heart of Texas

Sunday, December 10, 2017

GUMMY BEAR SAUSAGE


Just saying Gummy Bear Sausage sounds a little disgusting. Ms. Goofy just rolled her eyes when I asked the butcher to wrap up a couple for purchase at Tootle's Butcher Shop. The butcher did mention it was one of the best sellers. Gummy Bear Sausage is pork sausage with the addition of candied gummy bears. For some strange reason we are going to give it a try tonight.


 There is no secret to cooking these festive oddities. We just browned them in a cast iron pan and finished them off in the oven. Some of the gummy bears did melt out of the sausage but there was plenty left to sample this unique meat. Can we have a drum roll please? This actually worked. The gummy bear added a sweetness to this pork sausage which was pleasant. I cannot honestly tell you if one color gummy bear tasted better than another but the sweet factor worked. This novelty sausage was actually pretty good. I can honestly say I probably would not buy them again too. It was fun to try but I have a feeling Ms. Goofy is not going to be happy about cleaning melted gummy bear out of the cast iron pan.


Thursday, December 7, 2017

TOOTLE'S CHILEVERDE


We do not make it up to Marysville California that often. We just so happened to be in the neighborhood on another errand and Tootle's Butcher Shop was right around the corner. The last Meat Adventure we visited Tootle's we were told the Chileverde was a must have item but they were sold out because of the popularity. When we entered Tootle's the clerk asked us what we desired and I promptly replied; Chileverde? We were in luck and it was available. I was a little surprised that it was not cooked but sold as bulk raw Chileverde ingredients. We bought several pounds for tonight's dinner.


We received basic instructions on how to cook our Chileverde. Heat up a little oil in a pan and brown the ingredients over a high heat. When a little color is achieved turn down the heat to a simmer and cover the pan. Cook until the vegetables have softened and the meat is tender. We did add a little salsa for a little extra moisture. This whole process took about 25 minutes. It was suggested to serve over rice.


This rendering of Chileverde hit the spot. It had very nice seasoning and had a little pepper flavor from the jalapenos. We do not know the whole ingredient list but I did see onions and sliced jalapenos. The big plus was how easy and convenient it was to make this dish. The pork was tender and satisfying. The next time we are in Marysville, Tootle's Chileverde is on the list. 

Tootle's Butcher Shop
317 3rd St.
 Marysville, CA 95901

Monday, December 4, 2017

R & R COFFEE


With great fanfare I would like to announce the grand opening of R & R Coffee. This new coffee stand is located at the Hilltop Mall in Richmond California. Phillip and family will be running this java emporium with the help of local bakers for the sweet accompaniments. I personally will be tasting every sweet offered in the name of research. Stop on by and have a cup of coffee. Be sure to say the Mad Meat Genius sent you.

R & R Coffee
2200 Hilltop Mall Rd
 Richmond Ca. 94806

Sunday, December 3, 2017

COLOMBO CLUB AUXILIARY ANNIVERSARY


The women at the Colombo Club have an auxiliary club which celebrated their 80th anniversary with a dinner last night. We were invited to participate in this festive occasion. We were also told raviolis would be on the menu. How could we pass an opportunity to eat one of my favorite foods. The Colombo Club is the largest Italian social club on the West Coast. They have been in existence for almost 100 years. I attend the men's monthly dinner and I am no stranger to the wonderful food they serve. Let's go celebrate the Auxiliary Clubs 80th Anniversary. Mangia Bene.


It is mandatory you bring an appetite to a Colombo Club function. Tonight's menu includes: Antipasto, Ceaser salad, raviolis, prime rib, potatoes, vegetables, dessert, coffee and all the vino you can handle. The dinner is served family style. When your platter is empty of raviolis, you ask your server and more and more and more will be delivered. The dinner begins with cocktails in one of two spacious bars. Some delicious focaccia pizza bread was offered as appetizers. The dinner bell is rung and we go to the large cavernous basement dinning hall.


I am quit sure many a belt buckle was loosened after this feast. If you had any energy left there was the 'George Campi Band" upstairs for after dinning dancing. This ravioli stuffed boys only attempt at dancing was to roll over on the couch to grab the remote. What a night. This was a very tasty celebration.



Thursday, November 30, 2017

ANGELO'S SMOKED PORK CHOPS


Everyone needs an Angelo, your local Italian butcher. He does live and work an hour away and that is local enough for us. Angelo over the years has been a good friend and spectacular butcher. We recently visited Angelo to pick up some smoked pork chops. We visited our friend and swapped stories. Let me give you a small secret when visiting Angleo. Be prepared for the handshake. Angelo possess hands the size of baseball catchers mitts. He also believes in an old fashion 'mano y mano' firm if not death grip shake. If you are not prepared to exchange a strong shake be prepared to drop to the ground to Angelo's amusement. I have learned my lesson in proper greeting etiquette.


Angelo's smoked pork chops have been pre-cooked in the smoker. They only really need to be browned and heated thoroughly. We are going to brown them in a skillet and finish them in the oven with rice and vegetables. We used a melody of garlic, onion, celery, chopped tomato's and spices to flavor our rice. A couple of slices of bacon provided a little love to start the process. Our rendered bacon love was used to briefly brown the pork chops. They were reserved. We briefly sauted the rest of the ingredients. We returned the chops to the pan and covered with chicken stock. A 30 minute trip to a 350 degree oven and we were ready to enjoy dinner.


We always look for an excuse to visit our friend Angelo. There is the added bonus we will leave his shop with meaty treats. (You may also leave with a sore hand if you are not careful). These smoked pork chops had just the right amount of smoke. They also had a hint of sweetness from the initial brine. The all important element of balance of smoke, sweet,and seasoning was perfect. This was a dinner to be enjoyed.