MAD MEAT GENIUS
Wednesday, June 30, 2010
Monday, June 28, 2010
Harry does not serve the Kobe brisket all the time. We called and arranged a time he would be serving this special beef. We wanted to compare and taste the Kobe side by side with some regular brisket. Kobe beef is graded above the 'Prime, Choice, Select" grades. Harry explained this beef was rated 'Kobe Supreme 10". This regular brisket was no chump. It had a pretty impressive pedigree itself of USDA Choice grade Black Angus. This will be a battle of two heavy hitters.
Both briskets were smoked for 15 hours, flavored and fueled by oak wood. They were both rubbed with a dry rub. Harry mentioned the Kobe was rubbed with a sweeter rub because it is a sweeter meat. They were both pulled out of the smoker and place on the cutting board. (Kobe is positioned on the left of the image.) You will notice the Wagyu does not have a distinctive flat and point shape of the regular brisket. Harry took a wickedly sharp knife and began to carve. Both of these brisket oozed with juices of flavor. I wanted to take a straw and suck the cutting board.
Now for the verdict. The Kobe was so very tender with a beef flavor that had a hint of sweetness. If you place a bite in your mouth and closed your eyes, the beefy rich flavor will take you on joy ride of meat pleasure. How did the regular brisket compare to the Kobe? This Black Angus was also on the tender juicy love train of beef flavor. It may have been a tad less tender and maybe not as sweet, but would be a stellar and superior meal on its own. I would like to give credit to Harry for smoking both these cuts of beef to maximize the flavor and bring out the tenderness.
(Kobe on bottom)
Was the Kobe superior to the regular brisket? This would be a close call. The Kobe beef cost twice as much as the regular. The Kobe-style may have a subtle difference of sweetness and texture from the Black Angus. I am declaring a tie. The Kobe is something that I would recommend to experience. Harry has worked magic with both of these cuts of meat and I would recommend both. What a beefy day!
Saturday, June 26, 2010
- 1 cup chopped pulled pork
- 8 ounces of cream cheese softened
- 1 tablespoon minced garlic
- 3 tablespoons barbeque sauce
- salt & pepper
- 1 pound package of wonton wrappers
- 1 egg beaten
Combine first 5 ingredients in a bowl. Take a won-ton wrapper and place in your hand. Dip a finger in beaten egg and run your finger around perimeter of wrapper. Place 1 tablespoon of filling in center of wrapper. Fold wrapper in half and press edges. Heat some oil to 375 degrees. Fry until golden brown. (Aprox 3 minutes).I am not sure how these compare to chocolate covered bacon but they sure hit the spot. These smoky, creamy pillows of love were a porky delight. It is a great use of leftover pulled pork. The uncooked pork pillows will freeze very well for use at a later time. See you soon!
Thursday, June 24, 2010
Tuesday, June 22, 2010
Willie Birds restaurant has been around for 30 years. They specialize in comfort food that is served in huge proportions and is priced very reasonably. We arrived around the noon hour. There is a huge dark mahogany bar that was well stocked with adult libations. We hunkered up to the bar and were greeted by the friendly local clientele. After a pint of 'Russian River Blind Pig IPA" we chose a seat in the dining room. The menu is turkey specific but you can order steaks or burgers if you must. My plate of choice was a 'turkey fried steak' smothered in cream gravy with a side order of stuffing. Ms. Goofy wanted a open face turkey sandwich that also was smothered in gravy. It is a good thing we are in training for the 'Couch Olympics".
Willie Birds is a unique restaurant that showcases turkey. We enjoyed our experience and indulged in some very comforting food. I might suggest to stay away from the Turkey Bacon but would highly recommend anything else. We plan to return soon, but for now, we are in training on the couch.
1150 Santa Rosa Ave
Santa Rosa, CA
Saturday, June 19, 2010
Fritz's is a link to the past. The corner butcher has been lost to the Mega-Wally-Marts. It is refreshing to see and support business's like Fritz's. We picked up a Flank steak and some of Rockys home made horseradich sauce. They both were delicious. I am looking forward to the next Meat Adventure.
Friday, June 18, 2010
Tuesday, June 15, 2010
Sunday, June 13, 2010
Sukie's outside looks like any other breakfast establishment that was built in the 70's. Once you go in to this nondescript building you will be greeted by a "Cheers' like atmosphere. Everybody knows everybody. We were outsiders but were treated with a warming respect. We were seated and proceeded to go through a breakfast routine that is repeated millions of times everyday throughout our country. There was one big difference. We were on a mission to eat pork chops and share with them with you.
Suki Country Kitchen is a comforting old time breakfast restaurant. There will be no surprises here. If you want to have an inexpensive, filling, and great breakfast come to Suki's. Oh by the by, Ms. Goofy said her home fries were to die for.
Sukie's Country Kitchen
2400 El Portal Av.
San Pablo Ca. 94806 (510) 233-5856)
Friday, June 11, 2010
A corned beef roast and some chicken were smoked on the Smokenator 1000. The sauce was added at the end of the cooking time. Pappys XXX White Lightnin was a keeper. This sauce is complex with all its flavor. Bourbon probably adds to the sweetness. What is good about this sauce is the nice balance of sweet, heat, smoke and flavor. You can order Pappy's at the good people at Hot Sauce Planet.
Tuesday, June 8, 2010
"Laissez les bons temps rouler." Tonight on stage is a Cajun delight with a Zydeco twist. We are going to dance to a bacon from Willow Glen Meats & Smokehouse located in San Jose California. This bacon should get your toes tapping and your body swaying. Let the good times roll.
This slab has a dark brownish red shade of seasoning and smoke blanketing the outer surface. The rind has been removed for easy slicing. Once the slab has been sliced, the meat to fat ratio is revealed. This is one meaty slab of pork belly. The bacon was sizzling away in our trusty black iron pan when it was noticed that the slices started to brown too quickly. This was because of the high sugar content. We lowered the heat and crisped up these rashers properly.
We put on some Zydeco music and let the bacon dance on the floor of our tastebuds. The balance of sugar and salt was excellent. The flavor of pork shined through with a little taste of spice. This spice had a faint but noticeable warming sensation. My guess would be paprika. The smoke and paprika were subtle and welcome combination. All of the components, sugar, salt, paprika, smoke, meat/fat added up to one delicious Cajun Bacon. Willow Glens Cajun Bacon will receive 4 stars out 5.
Rating; 4 stars out of 5
Where: Willow Glen Meats & Smokehouse
885 Delmas Av. San Jose, Ca. 95215 (408) 279-4009
Sunday, June 6, 2010
It was warm and muggy in the cooking arena. Smoke filled the air with sweet barbeque aroma. The black iron were lined up to feed the hungry mass of cooks. Some competitors had been up all night cooking and needed a rest.
It was a beautiful day in Penn Valley. It was fun to see the shooting demonstrations. It was just like being in the old west except the bad guys were mounted balloons. Thirty two competitors all cooked some fantastic food. Congratulations to Harry Soo of 'Slap Yo Daddy' barbeque team for winning 'Grand Champion". We hope to return next year.
Saturday, June 5, 2010
Thursday, June 3, 2010
The instructions for the PizzaQue are simple. Light a fire, let the stone heat and then cook. That is what we did. I used a chimney full of briquet's. The thermometer registered 600 degrees. I am a little skeptical on this reading. We cooked our pizza for about 10 minutes. It looked oh so very good. It even tasted better than it looked. Now the reason I am skeptical on the temperature reading is because the crust bottom never crisped up as it should. It was cooked, but not to the degree our wood burning oven could achieve.