MAD MEAT GENIUS

MAD MEAT GENIUS
Chilebrown at home

Monday, January 13, 2020

FLAT IRON PEPPER COMPANY


Do you ever sprinkle pepper flakes on your pizza? I do and now I have a new go to pepper blend that will guarantee to shock your senses to new culinary heights. I was gifted a box of three different blends of pepper flakes from the Flat Iron Pepper Company. These are combinations of different peppers that are fresh, vibrant and is some cases wickedly hot. This box had the "Four Pepper Blend, Dark & Smoky and Hatch Valley Green blend. We sampled some Four Pepper Blend on some pizza.


The four peppers are habanero, ghost, jalapeno and arbol. The top is popped to reveal fresh vibrant pepper aroma. The smell is familiar to Chileheads. I can almost identify the different peppers just by the fresh smell. I sprinkled this on the pizza with a heavy hand. My folly is your warning. This is wickedly burning hot. It burns so good. Even though the initial ignition of heat will stun you the individual pepper flavors are present. The earthy flavor of jalapeno, fruit from the habanero, dusty arbol and a touch of bitter from the ghost announces and demands their individual attentions. I love it. Pizza and where ever these wonderful flakes land will transform dishes to new and flaming heights. Good Stuff.

Monday, January 6, 2020

PRACTICE


The winter months are a little slow in the bbq competition world. This does not mean judges and cooks remain idle. In fact a white flag was raised and cooks and judges united to practice cooking judging and honing our particular bbq skills. This was all done at Dana Meyers house last Saturday.evening.  Kevin from the competition team "Smoky Luv" and his new partner Brian Gutierrez brought their bbq trailer and parked it right in front of Dana's house. I am not sure what the neighbors thought.


During the competition year cooks complain about judges and vice versa. This was an opportunity to understand and learn about each other. Today Kevin and Brian cooked the four meats of chicken, ribs, pork and brisket. We would judge these meats and give verbal comments directly to the cooks. This is different than actual competition because all judging is blind and anonymous.


As a judge this was a good way to verbally put together the thought process of why we assign the numbers we score. It is simple to just write a number down on a score sheet but when we are face to face with the cook you better explain this numerical critique.


The cooks like the instant feedback. They know how their cook went but are not sure how judges will score. This face to face interaction is positive for both parties.


Needless to say we ate and scored some fantastic bbq today. Kevin and Brian are a competition bbq team that will be taking a lot of walks this season. (Taking a walk is winning a meat category). This was a learning experience for both parties. It also was a good excuse to have fun and good eats.

Dana's bbq dogs

Wednesday, January 1, 2020

BREAKFAST BACON JERKY



My sister, "The President of Cookies" gifted me this Breakfast Bacon Jerky this Christmas. This is a no brainer because is is a 100 percent real bacon with brown sugar and maple. The label claims it is a 'Smart Snack" and I will have to agree. It delivers a sweet, salty and maple flavor. This product is fully cooked and ready to eat; which I have. I love it. If I could find any fault with this product it would be the texture. It is a little limp and chewy.  I like my bacon crispy but this is supposed to be jerky. I still love it.