Sunday, February 28, 2010
Saturday, February 27, 2010
Friday, February 26, 2010
Tuesday, February 23, 2010
Saturday, February 20, 2010
John Bledsoe is a pig farmer from Woodland California. He raises a Duroc hybrid breed of pig. He uses no antibiotics or growth hormones on these porcine creatures. We met John at the Sunday Sacramento Farmers market. He sells various cuts of meat and also a bacon. John is a passionate farmer that took pride in talking to me about his products. He takes his pork bellies to Prime Smoked Meats in Oakland California for curing. We know Prime Smoked Meats and they turn out quality products. John said he would provide me some bellies for future bacon making. Oh boy!!
Friday, February 19, 2010
Maynard is a ‘rock star’ in the English bacon world. He has a down to earth style of explaining different aspects of curing. This book was published in the U.K., so be prepared for funny spellings and unusual ingredients. Rusk is one of these ingredients. Rusk is commonly made from yeast-less flour and is a binder to absorb water and meat juices. This is a great book for reference in butchering and recipes. The pictures are very helpful. You will have to use some math to make his recipes suitable for home use. This book receives the Mad Meat Genius seal of approval. I will leave you with Maynard’s recipe for Faggots.
- 24 lbs assorted meat products, including fresh hocks, pork hearts liver and other oddmeats.
- 6 lbs medium grade rusk
- 1 ½ lb Spanish onions
- caul fat
3lb fine salt
2lbs ground black pepper
2 oz. sage
1 oz. thyme
Use ¾ oz. to 1lb of meat.
Cook the hocks, pork hearts, liver and oddmeats. Then put them through a medium grid and place in your bowl chopper. Mince the onions and add to the bowl. Mix well, and add the seasoning and rusk. Add a small amount of sterilized water and mix thoroughly until the desired consistency is achieved. Remove from the bowl chopper and place on a floured board. Shape into balls, using approximately 4-6oz for each ball, and wrap in caul fat.
Place the faggots in a baking tin putting a small amount of water in the bottom to prevent sticking. Bake at 375-420F for approximately 11/2-2hours. The cooking time is longer than for savoury ducks as the oddmeats have not been cooked.
Follow this recipe and you will have lovely flavoured faggots. Eaten with mushy peas, gravy and crusty bread, they will give you a filling and enjoyable meal.
Manual of a Traditional Bacon Curer ISBN 9781906122089
Wednesday, February 17, 2010
The contest started Friday evening with a potluck. Forty six teams were present Saturday afternoon to turn in chicken and pork ribs. Ms. Goofy and I arrived Sunday to judge the turn in of brisket and pork. We have brought our judging uniforms and large appetites.
This event was an informal competition for the California BBQ Association. This contest was a tune-up for later barbeque events. In normal competition, the judging is blind. This means the judges do not know whose meat they taste and the competitors do not witness the actual judging. The judges table was turned around and bbq teams watched us sample their entries. The meat would be scored and then we gave a critique and explanation for the marks we gave. The barbeque teams would learn what, we, the judges were looking for. We judged for three criteria: Presentation, Taste, and Texture. This was a great learning experience for all involved.
We had a wonderful time at this gathering of barbeque enthusiasts. I always get a kick out of checking out all of the different barbeque rigs. There was everything from ‘Weber Bullets’ to fancy custom rigs.
There were a lot of humorous BBQ team names. This was one of my favorites. It struck my funny bone.
The overall winner of the competition was the Team of “Bart’s Blazin Q”. I think everybody took away some new knowledge and experience from this event. The “1st Annual Hangtown Winter fest” was a success and got everybody excited about the BBQ season to come. I took home a ‘Meat baby”!
Monday, February 15, 2010
Bacon, Chive, Cheddar Bisquits
- slices of bacon fried and chopped
- 4 cups flour
- 1/3 cup of chives chopped
- 2 cups grated cheddar cheese
- 1 1/2 tablespoon baking powder
- 1 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 stick of butter
- 1 3/4 cups buttermilk
Combine all dry ingredients. Cut butter into flour mixture with a fork. Slowly add buttermilk until sticky dough forms. Do not over mix. Drop dough mixture onto oiled cookie sheet forming bisquite shapes. Leave some room for the bisquits to spread. Bake at 425 for 15 minutes or until bisquits are golden brown.
Rating: 4 stars out of 5
Price: 9.99/12 ounces
Where: Black Pig Meat Co.
Saturday, February 13, 2010
Thursday, February 11, 2010
Like my father, I find comfort in gardening. Sometimes to relieve stress, I go into the garden and pull some weeds or plant something. I needed to plant something. A ‘Rio Oso Gem’ would fit the bill. A ‘Rio Oso Gem’ is an heirloom variety of peach tree. This variety is a freestone peach with a beautiful yellow skin with a red blush. This tree will blossom with showy pink flowers. It is named after the town of ‘Rio Oso’ located in the Sierra foothills of California. As you can see this is a bare root tree. It will take several years before it will bare fruit. We will have to nurture and support this fragile staff of life. We will water, prune, fertilize and do what ever it takes to make this tree strong. This will be my Jeremy tree.
Jeremy, in the very near future, we are all going to sit down and have a ‘Big Ole’ piece of peach pie.
Tuesday, February 9, 2010
Sunday, February 7, 2010
This recipe is very simple. You are going to bread some bacon with flour and egg and fry it in 375 degree oil. We set up a breading station. The flour was seasoned with salt & pepper and a little splash of sugar. A little water was added to the eggs and they were beaten down like the Saints are going to experience. Dip the bacon in flour, egg mixture and flour again. Once the oil hit 375 fry until golden brown.
How can I explain how good the combination is of deep fried bacon and hot sauce? Salty, chewy, savory, and very addictive. This will be the next food trend of 2010. Yes, you read it here first on Mad Meat Genius'. Benito's White Hot Sauce has a medium burn factor. It has a fresh taste of onions, lime and Bhut Joklia peppers. This sauce is delicious and unique. You can read the whole review at. Peppers & More.
Thursday, February 4, 2010
Here is a challenge for all you Barbeque Judges. There are several things wrong with this chicken turn in box. Can you name them?
Everybody is welcome to attend. We hope to see some old friends and make some new acquaintances.
Hope to see you there!