Burnt end hot dogs are so simple but so tasty. They are an alternative to the beef brisket burnt ends that bbq aficionados crave. They also do not take 15 hours to cook and require a bank loan to purchase. Hot dogs are slathered in mustard and then coated with your favorite bbq rub. They are smoked for an hour using you smoking wood of choice. Remove, slice and put in a hotel pan. Add butter, bbq sauce, a little brown sugar and a dash more of seasoning. Return your dogs, in pan, to a direct hot heat and cook for an additional 15 minutes stirring frequently. They will become hot, sticky and oh so decadent. This is a comfort food suitable for cocktail parties, kids parties and just plain snacking on the couch while watching your favorite television show. I was a little skeptical about this dish at first. After seeing how easy and what a comforting flavor this dish will bring. Your inner child tastebuds will reemerge to bring out happy smiles . This will be put in the recipe rotation.
Tuesday, September 8, 2020
Tri-tip is a triangular roast from the bottom subprimal cut of sirloin. It is a staple meat in California and we may take it for granted. It is easy to cook and a little forgiving on the grill. It is cooked over a medium direct heat, turning frequently. I like to pull it at 120 degrees internal temperature which when rested will make a perfect medium well doneness. One of the nicest thing about tri-tip, if there are any leftovers, is sandwiches the next day. We love tri-tip
Sunday, September 6, 2020
The barbeque community mourns the passing of Rory Richmond. Rory wore many hats in our BBQ world. He was a judge, promoter, and most of all an ambassador spreading bbq love to all. He was the main man to host Kansas City Barbecue Society certification classes and promote the Clayton BBQ Festival. He was a fixture at many competitions promoting these great events. We all sat next to him at the judges table one time or another. His knowledge and dedication was an inspiration to us all. Rory left us way to early and it is a sad day to say goodbye.
Monday, August 17, 2020
Alden Miller is a Mad Hot Sauce Genius. When he sends a new hot sauce creation, it is time to be awed and humbled. His latest fermented ( one year) garlic hot sauce is a serious sauce that is not for beginners or wimps. This sauce is a controlled fermentation of exotic hot peppers that have been grown from his garden with the addition of garlic. The top is removed to release a wafting of garlic with a slight funkefied pleasant fermenty type aroma.The color is of a brick red. Past experiences have taught me to sample Alden’s sauces with caution. I had a chip for sauce delivery intake but braved it directly from the spoon. I am no wimp and chips are for sissy’s I braced myself for the burn. It did not immediately grab my heat sensors. It was a gradual heat that was in the back of my mouth. It continually climbed and rose till I begged for it to stop. My sinuses were a mess. I may have had mucous leakage from my shnoz. The burn subsided and I felt a euphoric sensation. This also included a garlic afterburner. This melody of peppers combined with the fermentation process also brings out a Umami factor. Even though it burned so good I craved another hit of this elixir. This sauce is the bomb (literally). Thankyou Mr. Miller.
Thursday, July 30, 2020
A scary title to a wonderful day of a Meat Adventure that Ms. Goofy and I took during these troubled times. We loaded up the Racing Honda II and put an empty ice chest in the back. We hit up three destinations of some of our favorite butcher shops. Our first stop was Lakeside Meats in Lodi. The image above is Bruce a butcher that we can call friend. Bruce remembers us from gong to Lakeside for over a decade. He invited us in back to see him in action making sausage.
Our next stop was Lockford Meats. Lockford is famous for their sausage. We filled the chest with Dakota sausage a mild flavored meat tube that is our favorite. We had to wait inline 6ft apart of course. There is a reason for a line because of the value and quality that Lockford offers.
Our last stop was the House of Beef in Oakdale. They have a restaurant that has set up in the parking lot to adhere to the Health Departments Covid demands. We had a very nice lunch. After lunch we went inside to buy more meaty treats. Check out these Wagyu beef ribs.
To end our Meat Adventure I had to feast my eyes on this table of pie. Oh my, I am in pie heaven. I did take home a delicious apple dumpling with a side of caramel sauce. It was great to get out of the house and stock up the Chilebrown Ice Cave. Until we meet again.
Monday, July 20, 2020
Ms. Goofy brought home some tasty snacks. They had a lot of flavor and just the slightest warmth that really made me enjoy them. Maybe I like them so much because they had these ingredients; enriched wheat flour, niacin reduced iron, thiamin mononitrate, riboflavin, folic acid, salt vegetable oil corn, canola, soybean artifcial butter, oorn syrup yest, maltodextrn, tomato powder spices celery extract, dehydrated red bell pepper, MSG, garlic powder, onion powder, yeast extract, sugar, more corn syrup, disodium inosinate and disodium guanytate, cream, paprika, jalapeno pepper, citric acid, lime juice, lactic acid, silicon dioxide and calcium stearate, Me with out my spoon
Saturday, June 27, 2020
We are pleased to sing the praises of a new bbq restaurant; Old Greenwood BBQ. It is located at a golf course in Sunnvale California. Our bbq friend Ryan Pang is one of the owners and head pittmaster. Ryan is no stranger to competition bbq and also has lots of experience running successful bbq establishments. We were excited to give him a visit.
Old Greenwood BBQ has an extensive outdoor patio which has a great view of the golf course. This is perfect to appease the ever changing pandemic rule masters. Ryan gave us a tour of his new restaurant. He has his line up of smokers and cookers to create his award winning bbq. He navigated us though the menu and made a suggestion of what to order. That suggestion was everything. You place your order in the clubhouse and the order is brought to your outdoor table. There is a full bar in an adjoing room for those who imbibe.
Today's star was brisket. Ryan knows how to achieve brisket nirvana. Brian is also a master of all the side dishes. Everything was made from scratch except the cole slaw. (promises this will be temporary). We really enjoyed the house made bbq sauces especially the sweet/tart mustard based sauce. If you happen to see Ryan ask him about the house made chicharrones. These are not on the menu but I am sure Ryan will take care of you.
With the recent closure of Phat Matts bbq we were overjoyed to learn about Old Greenwood bbq. I may have to learn how to golf.
Monday, June 22, 2020
The Pandemic has taken numerous lives and created havoc throughout our nation. It has also been devastating for small business such as Phat Matt"s bbq restaurant. It is with heavy heart that I pass the notice of closure on my friends business. Charlotte & Matt Gonzales are well know and loved in the bbq community. They have been business for almost ten years at this location. Before they competed in competition barbeque. These last several month they have been forced to close because of local and state decrees. This has created financial hardships. The landlord has made it know that greed has put the last nail in the coffin. Yesterday I went to pay my respects and get one last plate of brisket. Matt & Charlotte are great people and I know they will return to the bbq community again.
Thursday, June 18, 2020
We always enjoy watching Steven Raichlen and his bbq cooking shows. He usually is promoting and selling a line-up of his endorsed bbq products. This one caught my eye and the price was inexpensive. They are called Stainless Steel Smoking Pucks. The theory is you load up these little pucks with wood chips or wood pellets and put them on your grill. They heat up and start to spew directional smoke in the direction you place them. We shall see.
With the miracle of instant modern logistics they arrived almost immediately at my front door. I tried them on top of the grill loaded with wood chips to cook a steak. This was not the ideal situation for smoking but it would be good enough to see how much smoke they put out. Let say they worked. Smoke did billow out of all the orifices of this contraption. Was the smoke directional? Yes and no because smoke just came out of everywhere. Would I recommend this product? Not really unless you need something to gather dust with the rest of your thingamajigs.
Sunday, June 14, 2020
We had our first sit down lunch in almost three months. This was a carne asada plate with rice and beans. It was so simple but so delicious. It was also so nice to get outside and pretend like things are back to normal. We did have to drive to an adjoining county for this meal because in our county everything is still shut down. I am not sure why that is?
Monday, May 25, 2020
We are proudly flying the American flag on this Memorial Day. This flag has very special meaning to me because it used to be my father’s flag. He would display it on all appropriate holidays. The actual flag has been replaced several times but the pole is at least a half-century old
Saturday, May 16, 2020
The Galileo Italian Club is attempting to return to normalcy and we participated last night. The club hosted a drive through pasta & meatball dinner. Fifteen dollars bought you a huge plate of pasta, meat balls, green beans and some anti-pasta of salami and cheese. It was a wonderful excuse to get out of the house and buy a dinner that we have missed the last two months.
The dinner was fantastic and very generous. A lot of business are in dire straights these days.. This dinner was only a token gesture to tell everybody that there will be light at the end of the dark tunnel. We hope it is sooner rather than later. Mad Meat Genius out.
Saturday, April 25, 2020
Saturday, April 18, 2020
We have a lot of free time on our hands. How about making some English Muffins? We picked up some very pedigree whole wheat flour from Full Belly Farms. This is organic wheat with the name of Frassinento. How could we go wrong. I got my recipe off of the World Wide Web. This had a 48 hour rise time in the refrigerator. This allows time for the yeast to do its magic creating a very flavorful fermentation of the dough. It was cooked on a hot griddle. The house sure smells good when these are cooking. They were allowed to cool, sliced and then toasted. What a great breakfast...even though it took several days to make.
Note; In the past I would put a link to the recipe I used. I would love to share it with you but thanks to lawyers and you know who you are, this will not happen on Mad Meat Genius. I will give you this; search "Old-Fashioned, No-Knead English Muffins Recipe".
Sunday, April 12, 2020
Sunday, April 5, 2020
It was Ms. Goofy's birthday yesterday. Traditionally she gets to pick where we will celebrate with a dinner. These times are crazy and most restaurants are shut down. There are several that are struggling to stay open but can only sell food to-go. Our bbq friends Brian & Liz Silveria own a bbq supply store and catering company; 'Smoked Seduction". They are located in Livermore and are licensed caterers. They were selling bbq meals to-go this weekend. It was Ms. Goofy's birthday choice with a gentle nudge from me to venture out into the pandemic waste land we call home.
We arrived at Brian & Liz's small shop. We kept our social distance. (God I hate this new politically correct catch phrase). They have a great selection of bbq supplies and I filled up a small basket full of pecan and apple smoking woods for later cooking projects. Today we had our choice of ribs, brisket, pulled pork and sausage. We had a little of everything. It was a celebration you know.
We paid our bill and headed home. Brian & Liz are professional bbq cookers and their meats and side dishes did not disappoint. We were happy to support them in these crazy times. It was also a great meal to celebrate Ms. Goofy's Big Fat Birthday Celebration.
Wednesday, April 1, 2020
"Always Look On The Bright Side of Life" was a fun little ditty from Monty Python. It could also be an appropriate theme for these crazy times. It also helps to have a slap of peppered bacon from our good friend Angelo to cheer one up. This bacon has all the right moves. It has a great fat to meat ratio, balance of sweet, salt and with a savory pepper bite to make this a great bacon. Stay well my friends.
Friday, March 27, 2020
Saturday, March 21, 2020
Spring has sprung despite the California state shelter in place decree. Luckily Farmers Markets have been deemed essential. The Richmond Farmers market is open for business. The crops are still growing and we hope you come out to support your local farmers. Stay well.
Sunday, March 15, 2020
What crazy times we live in. Backyard on the Grape was not cancelled. Thanks for the brief glimpse of sanity. Backyard on the Grape was a practice contest held by a local promoter to hone skills of cooks and judges to prepare for the 2020 BBQ season. We would like to share some pictures with you.
Yours truly did not participate this year but did make an appearance to visit and take these photos. Today’s contest was unique in the aspect that judges judged verbally right in front of the cooks. The cooks would present their meat entry and sit and hear live critique and scores. This was a great opportunity for the cooks to get instant feedback and for the judge to verbally put their thought process into words.
It did start to rain but cooks need to be prepared for all weather conditions. Judges on the other hand are spoiled and need cover and comfort to provide an atmosphere conducive to judging. At least that is what judges tell the promoter. The judging did take place in a nice exhibition hall providing warmth and dry conditions.
It was fun to visit and see my bbq friends. We hope and pray the insanity passes in the near future and we can return to a degree of normality. We are looking forward to the 2020 bbq season. See you soon.