Chilebrown at home

Friday, July 31, 2009


The latest addition to the Mad Meat Genius Family. Mojo and Oscar are not very happy at this moment. We are family and barbeque will bring us together!!

Thursday, July 30, 2009


The barbeque is bare. It is excited in anticipation of the grilling sessions scheduled for next week. The Mad Meat Genius crew will be on vacation from the salt mines for a week of relaxation. We will be grillin and thrillin the whole week. Stay tuned for whole lot of fun.

Let's step back in time to 1968 when Rock was in its psychedelic groovy prime. The Rolling Stones put together a project that was to be aired on the BBC. They brought together some of the Superstars of Rock. John Lennon, Eric, Clapton, 'The Who', Taj Mahal, Jethro Tull and Marianne Faithful to record a concert. Those of you that know who Marianne Faithful is, have won the prize of the "Flying Fickle Finger of Fate Award". You will be able to "Roll it up in your Bippy"and smoke it! Look that up in your 'Funk and Wagnails'. I regress. This concert made for TV was never aired on the television. It was released in 1996 as a DVD. It was released as "The Rolling Stones Rock and Roll Circus".

I would like to share a clip from this DVD today. It is jam from the band 'Dirty Mac'. This band was formed just for this concert. It comprised of superstars, John Lennon, Eric Clapton, Keith Richards, Mitch Mitchel (Jimi Hendrix Experience), Ivry Gitlis and John Lennon's fiance/performance artist Yoko Ono. Sit back, turn up the volume and keep an open mind.

Sunday, July 26, 2009


We are continuing our review of Trader Joe's charcoal briquet's. Our local 'Wally Mart' has 7-bone roast on sale. Some of you may know this cut of beef as Pot Roast. I call it liquid meat gold. This cut of beef is full of fat and flavor. The trick is to melt the fat to coat this beef into a masterpiece of the grilling world. A 'Weber Rocky Mountain Smoker' is the tool of choice today. We are using charcoal briquet's from Trader Joe's. They have demonstrated in our unscientific experiment that they are slow and long burning fuel. The smoke will be a combination of Peach and Sugar Maple wood. This hunk of 7-bone roast weighed out to 11 pounds. It was a mammoth. It was rubbed with my not so secret spices. The mammoth was placed in the smoker at 9:00 pm. The thermometer was set and a little shut eye was in order.

The next morning, at 9:ooam the charcoal was a little spent and the internal temp. of the Mammoth was only at 160 degrees. Some more briquet's were fired and we were cooking again. My goal was to get the Mammoth to 190 degrees. This is the stage where the beef will just begin to fall apart and shred with ease. I had a little time to kill, so bread dough was created. I needed a vehicle to support this Mammoth of beef. This would also be an excuse to fire up the Beehive Oven. (Like an excuse is needed!)

Lets talk about the Beehive. This was the best present Ms. Goofy ever came up with. We are still experimenting with cooking times and recipes. When you fire up the Beehive, a Show of Burning love and a Ring of fire will follow. Sitting in front of the glowing oven is better than any television program, play and or concert that comes to mind. Place your protein in the chamber and magic will happen. Today's bread turned out more than stellar. It was a sign of the meal to follow.

The Pot Roast was taken out at 1:00pm. This was 16 hours from its first kiss of smoke. It was loosely wrapped with foil to rest. 30 minutes passed and a big hunk of meat was put in a frying pan with our favorite barbeque sauce of the minute. It was only heated and mixed throughout. It was then served on top of some home made bread and some salad on the side. It does not get any better than this. Thankyou very much!!!!!!!!!

The briquet's performed fine. The heat did last longer than Kingsford. There was no flavor except the woods that we used for smoke. These charcoals get the Mad Meat Genius seal of approval. Are they special? I do not think so.

Saturday, July 25, 2009


Trader Joe's had a pallet of charcoal out in front of their store. It is a known fact that they place candy at the checkout lines to trigger impulse buying. Well I was driving buy and saw that pallet. The brakes were applied and an illegal U-turn steered me in the right direction. There was no impulse buying here. This purchase was in the interest of meat cooking science. This was my only purchase. An eighteen pound bag set me back 6.99 and 70 cents for our govenator.(Bastard, My wife, Ms. Goofy has taken a 15 percent pay cut to pay for Arnold's folly) Sorry!. Back on track to the barbeque.

We are going to conduct a similar unscientific experiment similar to the green heart charcoal experiment. We are going to light up 4 charcoals in a chimney starter at the same time. We will monitor the temperatures at thirty minute intervals.

The bag of charcoal has some vital information for the consumer. It is made of hard woods and cornstarch. The charcoal is made in Argentina and is a 100 percent natural product. I am feeling good already. The bag claims that the 18 pounds will last as long as a 30 pound bag of other charcoal. Wow that is a big claim. We shall see.

The first 30 minutes, the Kingsford has lit up faster. The Trader Joe's has not fully ignited. They were both started at the same time with a chimney starter and two wadded up newspapers. The initial reading by a fancy laser thermometer read 550 degrees for the Kingsford and 560 degrees for the not fully ignited Trader Joe's. Pretty darn close if you ask Mr. Green Jeans. After one hour the temperatures dropped to 420 for the Kingsford and 376 for the Trader Joe's. The Kingsford looked a little spent. I have 30 minutes to kill, so I think I will ask Ms. Goofy to go by the Beer Booth and bring me a cold one. That works at your house, does it not?
Fast forward an hour. I had to get my cold one by myself. The Kingsford is 3oo and exhausted. The Trader Joe's is 384 and going strong. What does this mean. Trader Joe's took a little longer to get started. It seems to be a good and long heat source. I will reserve my opinion till tomorrow when I do a taste test with barbequed pot roast.

Monday, July 20, 2009


Today brings us to the island of Alameda California to try a barbeque restaurant called "Great America Barbeque'. This rib shack is run by an award winning barbeque competitor named Harry Stewart. We met him at our barbeque certification class. He did the food demonstration as part of our learning experience. Ben Lobestein put in a recommendation to try the Fred Flinstone type beef ribs that Harry barbeques. This was enough to send Ms. Goofy and I on a mission. We were not disappointed with our visit to the Great American Barbeque.

Let's cut to the chase. This barbeque restaurant delivers on all channels Take a plane, boat, car or any mode of transportation and get yourself to this barbeque palace. Let's start with the ambiance. It is small inviting room of about a dozen tables. The walls are decorated with old time pictures and trophies of past competitions. The room is a little dark and smokey with a warm comforting feel. The counter displays a bevy of home made desserts. Place your order at the counter and wait for the feast.

The menu has the usual suspects for a barbeque establishment. The meats are rubbed and marinated for 24 hours and them slow smoked. Barbeque sauce is served on the side. Harry has 4 levels of sauce. They are tomato based with varying degrees of peppers. If you gander at the picture you will notice more peppers flakes as the heat level goes up. The X-hot has large chunks of peppers. This was my sauce of choice. It had so much flavor with a good kick of heat. It is not for the timid. I ordered the Beef Ribs and Ms. Goofy had a pulled pork sandwich.
The pulled pork sandwich was tender and smokey. The meat was piled so high there was enough for two meals . Ms. Goofy sneaked a little of my cole slaw to make her sandwich complete. She gave it two paws up.

Where should I start with the beef ribs. These were actually beef short ribs.Yes, they were more than huge. The meat fell off the bone. There was a chewy bark that was basically meat candy. The center was moist and had flavor that would put any filet mignon to shame. The sauce was not really needed on these meat mammoths. It only added another delicious dimension.

All the side dishes are home made. My baked beans were a treat. They were sweet little morsel of comfort.Freshly baked corn bread muffins were a treat We rounded our feast with some home made peach cobbler. It was warmed and served with some fresh cream. 'Oboy' . They have numerous pies to try or bring home.

We cannot wait to return. Our experience was pleasurable and filling. The food proportions served here will guarantee a second meal at home. This is my kind of barbeque restaurant.


Portola Middle School Jazz Workshop with 12 year old Haley Slamon at vocals

Saturday, July 18, 2009


On a previous Meat Adventure to Oregon, we stopped at Voodoo Doughnuts and had a bacon maple bar. Ever since that Homer Simpson moment, maple doughnuts have been on my mind. Today, Bacon doughnuts with a Chilebrown twist will be created.. These pillows of fried sweet dough will have bacon and apples in the center. They will be frosted with a maple frosting and garnished with of course more bacon. Today's bacon comes from Swingle Meats located in Jackson, California. Before we start cooking, I will leave you with a quote from Homer Simpson,

Homer: Are you saying you're never going to eat any animal again? What about bacon?
Lisa: No.
Homer: Ham?
Lisa: No.
Homer: Pork chops?
Lisa: Dad, those all come from the same animal.
Homer: Heh heh heh. Ooh, yeah, right, Lisa. A wonderful, magical animal.

Apple, Bacon Doughnuts
  1. 4 cups of flour
  2. 1 tablespoon dry yeast
  3. 6 tablespoons sugar
  4. 1.2 teaspoon salt
  5. 1 cup milk
  6. 2 eggs beaten
  7. 3/4 stick butter softened
  8. 2 apples peeled, cored and cubed
  9. 3 strips bacon cooked and cubed

Heat milk and add sugar. Add yeast to mixture and proof for 5 minuets. Add rest of ingredients except bacon and apples. Knead for 5 minutes. Add bacon and apples and knead to incorporate. Let rise for 2 1/2 hours. Roll out dough mixture and cut into doughnut shapes. Let rise for 45 more minutes. Heat up some vegetable oil to 375 degrees. Fry your dough for aprox 1 minute on each side or until golden brown.


  1. 1 1/2 cups powdered sugar
  2. 1 teaspoon vanilla extract
  3. 1/4 cup of maple syrup
  4. 3 tablespoons milk

Combine and stir ingredients till smooth. Drizzle over the warm doughnuts and garnish with bacon. I think Homer Simpson would be proud of me. "MMMMMMMMMM DOUGHNUTS!"

Last Photo by Dr. Biggles

Friday, July 17, 2009


The Serrano's are screaming to be transformed to 'Salsa to Burn'. This is a 'Mad Meat Genius' concoction that will rival any commercial sauce. In fact, someday it may be on your local grocers shelf. This puree of home grown peppers, onions, and tomatillas will be spanked by a mesquite charcoal fire. Some honey,salt and cider vinegar will blend this arrangement to a burning ring of fire.

Salsa to Burn

  1. 1 pound Serrano pepper
  2. 1 vidalia sweet onion
  3. 1 bunch of green onion
  4. apple cider vinegar
  5. honey
  6. salt
  7. 1/2 pound tomatilla
  8. water

Set up a medium hot fire in your barbeque. Grill all the vegetables till charred and heated through. Transfer to mixer and add water, salt and honey. Blend to desired consistency. Now this list of ingredients is just a guideline. You can add, or subtract to your liking. I cannot give away all my secrets because of future trademark agreements. No, I will not have to kill you.

This sauce was on the mild to medium side. It has a sweet/tart Serrano taste. It tasted great on a chip. It was thick with pepper love. This would be a great accompaniment to any grilled meat or fish. Hot Sauce manufactures, Look Out!

* If you go back to the original picture, you will see a Bhut Joklia pepper plant in the background. In a couple of months : "Houston, we have liftoff!"

Saturday, July 11, 2009


I do solemy swear to objectively and subjectively evaluate each Barbeque meat that is presented to my eyes, my nose, my hands and my palate. I accept my duty to be an Official KCBS Certified Judge, so that the truth, justice, excellence in Barbeque and the American Way of Life may be strengthened and preserved forever.

Dr. Biggles, Ms. Goofy and Chilebrown are now certified KCBS judges. We spent all morning listening and learning from a champion barbeque master and great teacher Gene Goycochea. This was one fun class. We got to eat barbeque and learn the nuances and KCBS rules for critique. This is not as easy as it sounds. Thanks to Ben Lobestein who organized this class. The cook who did the actual barbeque demonstration was Harry Stewart and there were several other volunteers who made this class run smoothly. Thanks to one and all.

Want to see more? Check out Dr. Biggles at Meathenge.

Friday, July 10, 2009


Yes, that is the Mad Meat Genius or should I say "Nacho Goofball Libre" at the county fair. Check out the Julia Child Rose farther down. It was a fun in the sun day. Tomorrow is our barbeque class. Oboy!


Thursday, July 9, 2009


Dutch Ovens are a versatile and 'Green' cooking vessel. They are great for camping, competition and for cooking in your own backyard with out heating up the kitchen. A Dutch Oven can cook anything your home oven can cook, but, quicker and more efficient. If you use Green charcoals you may feel better about yourself and the planet. (Who am I kidding?)

Today We are making Peach Pie. Peaches are just starting to come in to season. Buy your peaches from your local vendor and support the local farmers. I was watching the 'Michael Jackson Memorial' and shed a tear when Jermaine sang "Smile". What does that have to have to with peach pie? When you make a pie, use your emotions, make them cry with your results, and Smile.

Wednesday, July 8, 2009


Ah, the first ripe tomato of the season. The anticipation, patience and having a bad case of the 'hardly can waits' have finally passed. A couple of beautiful 'Japanese Black Trifele' were found hiding behind their green foliage. This plant was purchased from that hectic tomato sale that the Sustainable Garden Education hosted last April. You probably have guessed my next train of thought. Yes, you are right! Bacon, Lettuce and Tomato sandwiches. We just so happen to have some delicious maple bacon from Wright Brand to accompany this sensational orb of summer. Toasted sourdough bread, crisp lettuce and a dollop of mayonnaise will accompany the maple bacon. These simple ingredients are a winning combination. Let the tomato's begin!

Sunday, July 5, 2009


Today we are in 'Big Daddy's House. This is Food Networks Aaron McCargo Junior's venture on selling Wright Brand Bacon. We are sponsored today by Wright Brand Bacon. We are going to cook up a bunch of Wright Brand Bacon and sample one of Big Daddy's recipes. We have invited some serious food critics to sample this bacon extravaganza. The Reverend Biggles and son 'Tiny E' ,who is not so tiny any more, are in the house. James Campers, renowned chili champion, Chef of the Crockett Bass Club and designated driver has graced our presence for this baconpalooza. Four different bacon's will be cooked and a recipe endorsed and prepared by Big Daddy will be sampled. Of course there will be a little Chilebrown twist by ways of the Beehive Oven today.

There are four bacon's to try today. Apple Wood Smoked, Smoked, Maple and Pepper bacon will be cooked outdoors in the Mad Meat Genius barbeque cove. It is a beautiful day and I want to drive the neighbors crazy with bacon smells wafting through out their abode. The beehive has been stoked to cook our Chicken roulade. This roulade has bacon of course, spinach, cheese and a kiss of chipotle peppers. I will let Aaaron Mc. Cargo tell you all about it.

Wow that was kool. Now lets check out the 'Mad Meat Genius' out door kitchen. We had a three burner propane stove stocked with plenty of black iron. James was the designated bacon turner. The Beehive was smokin and we put our roulades in for a spankin of fire. Fast forward a couple of adult beverages later and we had the makings of a bacon banquet. Tiny E was happy with some bacon goodness. The Maple bacon was the hands down favorite. The smell combined with a killer sweet and smokey taste. The pepper bacon was a close second. This bacon had a little bite that delivered. So many bacon's and such a good time.

Aaron McCargo Jr. sure knew what he was talkin about with this bacon stuffed ,wrapped, masterpiece. Dr. Biggles actually liked it even know there was some spinach in the middle. (Reverend Biggles is vegetable challenged). This was a fun afternoon. Wright Brand bacon is a bacon worth giving a try. Thanks to one and all!!!!

Photos by Dr. Biggles