MAD MEAT GENIUS

MAD MEAT GENIUS
Chilebrown at home

Sunday, May 19, 2019

RIB RUBDOWN PRESENTS COFFEY ANDERSON



Are you ready for some bbq ribs, chili wine and country music by Coffey Anderson?. We were more than ready to sample and score bbq ribs at this fund raiser for the American Cancer Society at the beautiful Petersen Vineyards. Mother Nature also wanted to get involved and came down with lots of rain to show who is boss. We would like to share some fairly dry images with you.







 The Petersen Vineyards is located in the small sleepy urban/farming community of Knightsen Ca.. There are a lot of houses being built in this once rural area. Today we had seven barbeque teams set up right on the outskirts of the vineyard. They cooked plenty of ribs for the event go'ers and also cooked some competition ribs. I know one team cooked two separate batches of ribs; one for the public and at least 6 ribs for the judges. 




The rain held off till around noon time. We got to judge the rib round before the rain. We were in a open tent that was exposed to the elements. The chili judging started at noon. We huddled in the center of the tent in between the dripping leaking small judging venue. This was challenging but we rose to the occasion and picked a chili winner. 


There was a indoor wine tasting area. Later that afternoon a country singer Toby Anderson played some music. We did not stick around and pretty much left after the soggy chili judging. The Petersen Vineyard was a beautiful venue for a fundraiser. It is a shame that mother nature had other plans. Bravo for the attendees, competitors and the fair weather judges who did attend. We did not get a chance to play Bocce  ball but hope to next year. 




Wednesday, May 15, 2019

PUBLIC SERVICE ANNOUNCEMENT


Clean your grates before and after every cook. Scrape and remove debris and ashes from sides and bottom of your cooker. Grease fires are real and dangerous. This has been a Public Service Announcement from the Mad Meat Genius network.









Sunday, May 12, 2019

9th ANNUAL RIBS, CHILI, CARS, BREWS & BLUES


The 9th Annual Ribs, Chili, Cars, Brews, & Blues in Livermore California had something for everybody today. The weather was perfect for locals to partake in the festive activities. We were there to judge ribs, chili and salsa and would love to share some images with you.








Make those doughnuts with extra grease because this batch is for the Chief of Police. Above is a rare picture of yours truly driving the 1954 Livermore Patty Wagon. There were lots of shiny cars to look at today.



 These are some dedicated judges sampling chili to determine a winner. In my personal experience I believe judging chili is more difficult than judging barbeque. This was a local chili contest and there were no specific chili ingredient rules. In the sanctioned chili contests beans are not allowed. Today they were. It was tough to pick the best.







 As some of you know, I have a sweet tooth and I love mini donuts. Nana Bear's Mini Donuts makes the festival rounds and I am guaranteed to get in line and enjoy..








Here is a sampling of ribs that I scored today.. This event brought out some of the locals to show off their bbq skills. I tasted and scored some up and coming future championship ribs today.




 In closing, what a fun and wonderful day. All the fun categories were covered today. Livermore has a great local event. We cannot wait till next weekend to do this all over again.


Thursday, May 9, 2019

BACON BARBECUE CORN NUGGETS


I do not care what the ingredients are because these Bacon Barbecue Corn Nuggets are delicious. They are crunchy, salty, smoky, sweet and all in the right balance of these attributes. They also have a slight hint of oil that reminds you that these are a snack food that probably are not the healthiest. Oh my are they good. They can be found at Pedricks Produce in Dixon California. 

Sunday, May 5, 2019

ELK GROVE WESTERN FESTIVAL & BBQ CHAMPIONSHIP 2019


If you zoom in the above image you will see a sign reading "You are about to eat the Worlds Best Barbeque" This was very appropriate for the Elk Grove Western Festival & Barbecue Championship. Ms. Goofy and I were in our element today. Fun, friends, sun, and Worlds Best Barbecue were all in the mix today. We would love to share some images with you.




This is a family oriented event. There was a midway with carnival rides and plenty of snacks for kids of all ages. This event brings out a lot of local businesses that set up booths to educate and promote various business and organizations. Of course we were there for the bbq.




Today's competition involved a mix of "Backyard and Professional' teams. The backyard division is a great way to get your feet wet in the competition world. They only cook chicken and ribs. The Professionals cook four meats; chicken, ribs, pork shoulder and brisket. A lot of Professional teams start in the Backyard division and are more than helpful to the Backyard teams in advice and comrade.




This is Kevin who took third overall. 





I took this shot of some competitors sleeping arrangements. I not sure if it was for the kids or somebody watching the bbq pits. It was another great day of bbq. Congratulations to the team The Smoknig J's for winning Grand Championship. We had a blast and plan to do it all over again next weekend in Livermore California. We hope to see you there.

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Wednesday, May 1, 2019

GOULART'S PORTUGUESE SAUSAGE


Our good friend and fellow certified Kansas City Barbecue Society Master Judge is a fan of Portuguese sausage. He has grown up eating Santo's brand  Portuguese linguica. Unfortunately Santo's has shuttered their doors permanently and Scott has been on a quest to find his holy grail of the Portuguese linguica. He has found a comparable substitute in the Goulart's brand and was excited for me to try some. He gifted me a package at our last barbeque competition and we are going to give it a try today.


This sausage is already cooked and only needs to be heated or grilled to add another layer of flavor. We included the sausage on or grill of chicken wings and asparagus. We noticed their is a high fat content in this sausage by the immediate flare ups on the grill. It only took several minutes to add a char and heat these meat tubes.


The linguisa had a snap from the casing when bitten into.  The texture of the meat was a course chop of seasoned meat. I detected a slight tang of sourness possibly from wine, vinegar and or possibly a little fermentation. I believe I was tasting paprika which added a pepper component which was mild. I liked the flavor and texture. Ms. Goofy was not a fan.

Will this be our go to Portuguese sausage?  I have never really experienced this type of sausage but now am a fan. Our friend Scott likes it and that in good enough for me. I may have to wait till Ms. Goofy is not around to enjoy some Goulart's Portuguese sausage.

Sunday, April 28, 2019

2nd ANNUAL LODI BEERFEST & BBQ CHAMPIONSHIP


It was a beautiful day for a Beerfest & BBQ Championship in Lodi California. Lodi is known for stoplights and wine but today we were here to judge and cook some bbq. Ms.Goofy actually joined a cooking team to help out her sister on her quest to become a Master Judge. One must cook with a competition bbq team to qualify for the Master Judge title. Peggy and her sister cooked with "RBQ Barbecue" Team run by Rick Brandini.



The bbq competition was held outside of the actual beerfest but several teams vended so festival attendees could sample and purchase great bbq. The judges were sequestered in an air conditioned building which is always nice for our pampered judges lot. It was a beautiful day with the thermometer hovering in the high 70s. This is a popular event and usually sells out.




There were 48 teams today. There also was an maxillary category of Turkey Breast. This was an interesting category. They could not reshape the breast so many entries were presented sliced. The cooks were on their A game today proved by all the fantastic bbq I was able to sample and judge.Congratulations to Burn'n & Loot'n for the Grand Championship and Son of Smoke for Reserve. What a great day.



Tuesday, April 16, 2019

OREGON ELECTRIC STATION


 As some of you may know I am a collector of custom kitchen and Buck knives. This weekend was the Oregon Knife Show. Yours truly was solo in attendance. It was held in rainy Eugene Oregon. When I am in a unfamiliar town I always ask the locals for the best steakhouse in town. There was a consensus of the Oregon Electric Station. Let's go take a look.


The Oregon Electric Station building was built in 1914 as a station for the Oregon Electric Railway. The beautiful building has been converted into a restaurant. Inside restored train cars serve as your dining destination. This was a fun modern re purpose of Oregon history. Parking karma was not needed because they have an adjacent lot. I was seated right away because it was early.


 The service was fantastic. My USDA Choice New York strip was cooked to a perfect medium rare. It was served with a side of mushrooms, creamy garlic mashed potatoes, vegetables and a very rich demi- glace brown gravy. This was a very good dinner with fun surroundings.


To top of my decadent dinner cheesecake was in order. This slice had a reduced bourbon caramel glaze. I received my dinner bill and was pleasantly surprised. I am so used to California inflated prices that this dinner seemed like a bargain. It was around half the price of a comparable dinner in the Bay Area.

This is not a picture of me. It may be me in five years from now. This gentleman was an attendee of the knife show and he was prepared. I am back in California but still have memories of a great dinner at the Oregon Electric Station.