SAUCY SALLY

Through out the competitive barbeque season we meet a lot of people who create and sell barbeques sauces and rubs. Ms. Goofy has become good friends with Christine a certified barbeque judge. When Christine is not judging bbq she just so happens to sell Saucy Sally barbeque sauce manufactured by Spice Island of Auburn, California. Christine generously gifted us several bottles of her product. It did not take us long to break open the “Slow Hand Smoulderin Chipotle BBQ Sauce. This will be the perfect excuse to fire up the grill and smoker for beef ribs and bacon wrapped stuffed mushrooms. I chuckle and guffaw with that last sentence because; we need an excuse? Pull up an easy recliner and turn on some Monday night football because we are smokin.

I will spare you the ingredient list today and just say it is long. The aroma is of sweet smoky tomato’s with a faint hint of vinegar in the background. The sauce is dark red, thick, seed free and pours freely from the bottle. There is a slight heat from the chipotle peppers. It is a mild fire that will not require a fire hose to put out. This sauce is sweet but is balanced with the rest of the ingredients. We added sauce on both of our ribs and stuffed mushrooms at the end of the cook and only for a brief moment on the fire to set the sauce. This sauce was just what the doctored ordered Saucy Sally sauce complimented and enhanced our beef ribs and bacon stuffed mushrooms with its sweet smoky tomato and pepper flavors. We would happily use Saucy Sally on any barbeque application.  Thanks Christine, this sauce is a winner.

HANGER STEAK

The Hanger steak is sometimes referred to as the 'Butchers Steak' because the butcher would save this flavorful cut for himself. The recently released or paroled 'greatwhite hunter' and yours truly went on a mini 'Meat Adventure' Our journey brought us to Angelo's Meats and then Willowside Meats. Willowside Meats has a fantastic offering of aged corn-fed beef for sale. They also have grass fed beef for hipster's. The 'greatwhite hunter' was the first through the door at Willowside and proceeded to order the whole t-bone and rib-eye racks. He cleaned out the meat case. Luckily there were some Hanger steaks left. I have to admit that I am not familiar with this particular cut. Ms. Goofy has ordered it in the restaurant but we have never cooked this cut at home. The butcher told us it was great for bbq. It was similar to a flank steak in its handling and cooking. There is a membrane that runs down the center of this cut. The steak weighed around a pound and on half. Let's give it a try.

The preparation will be a simple rub and bringing it to room temperature. A smoking hot mesquite charcoal fire would blast heat to cook our steak. Our goal was to cook to a medium rare on the rare side. Approximately 5 minutes to each side turning for grill marks was all she wrote. (120-125 degrees). The all important rest for 10 long minutes is necessary. We sliced the roast against the grain into thin slices. It was like slicing through butter. This was the definition of tender. We have arrived in flavor town. I actually detected a hint of sweetness to this beef. I also want to throw out the term umami. You would take a bite and a savory sensation would swirl through out your senses producing a craving for another taste. WOW!. No wonder the butcher would save this cut for himself. Thanks to the 'greatwhite hunter for cleaning out the meat case so we could experience the Hanger steak.

JOHNSON FARM

Johnson Farm is the location of Leonardo's Produce, our new favorite Sunday produce excursion. They own the land which Leonardo organically tends and runs his market. Johnson Farm has a small line-up of quality products that is raised and produced on their property. Johnson Farms has local honey, farm fresh eggs, Berkshire pork and next month, Black Angus beef. Today we want to share our purchase of Berkshire pork rib chops and a small roast.The grill and smoker will transform this heritage pork to some tasty meals.

We grilled some rib chops. A light dusting of "The rub of the day" would be our only seasoning. Berkshire pork has an old time pork flavor that tastes phenomenal. Next a roast was smoked on our Weber Smokey Mountain Cooker for 4 hours. When we purchased this frozen roast the cut was a mystery. It was part of the shoulder right near the joint. It turned out very flavorful cut but did not have a lot of meat because of the knuckle bone. This still was a flavor treat that was enjoyed by all. Once you have experienced Berkshire pork you may never buy supermarket offerings again.
 Johnson Farms sells eggs and honey at Leonardo's. They also sell Berkshire pork and in October Black Angus beef. I highly suggest you call first if you are interested in pork because the selection is limited. I am calling today.

Johnson Farm
120 Hampton Rd
Briones, CA 94553
925.228.2453

THE FINALS NORTH STATE BBQ CHAMPIONSHIP

What a ride! This was a four event contest that just kept getting better. The North State BBQ Championship finals were held at the Feather Falls Casino yesterday. The weather could not of been nicer. Mother nature shined down on thirty two barbeque competitors, bikers, judges, gamblers and the bbq hungry enthusiasts. We would like to share some images with you.

This was a three meat competition consisting of chicken, tri-tip and pork ribs. Thirty judges including Ms. Goofy and myself sampled and scored some of the best smoked meats in Northern California. It never stops amazing me the magic, meat, smoke, fire, seasoning and a whole lot of bbk knowledge can produce. The public had a chance to purchase samples of the bbq offerings. This bbq was so popular that it was sold out after several hours. Feather Falls Casino has a microbrewery on the premise. There was a beer garden conveniently located  near the food and music stage.

The band was very popular with the women participants evident by the makeshift dance floor. The men were safety enjoying the music in the beer tent area. I want to mention a special appetizer that I enjoyed created by the competition team of 'Carolina Q'. They had some bacon wrapped sausage that put a smile on this Mad Meat Genius face. This event also sponsored a motorcycle rally. It was quit the scene of polished chrome and Harley attire. 

The scores were tabulated and the winners were crowned. What fun it is to see our friends and extended bbq family take the walk to claim their trophies It takes a lot of time, grit and moxy to compete and we take our hats off to all the bbq teams. It was a little sad knowing this was the last contest of the series. What a fun journey. 

We cannot wait for the next competition. Thanks Scott Gomes for a great series.

NORTH STATE BBQ CHAMPIONSHIP

This is the final showdown in the North State BBQ Championship.. This is the third and final round to be held today at Feather Falls Casino. Ms. Goofy and I will be there with our polished judges badges. It promises to be a great time. See you there!

KALE POWDER

We bring you an only in ‘Cali’ moment. Those of you in the know, know that only non-California natives use the term ‘Cali’. Lately, the late night talk show punch line has been kale. We do not normalcy search out this leafy vegetable but we have been known to grow some occasionally. Kale can be the perfect vegetable to showcase bacon. Let’s rewind this herbaceous tale to last Saturday. This Mad Meat Genius was browsing the aisles of a new farmers market in Brentwood when Kale Powder caught my eye.

Asparagus actually was the item that received my attention. Asparagus in September is unheard of. The farmers that operated the booth explained that the asparagus is let to grow and not harvested to promote root growth. They still produce stalks but are not normally harvested. These were not pretty spears but after a quick taste they were determined to be the real deal.. Right next to my favorite spring vegetable was a bag of bright green powder. The vendor explained this was sun dried kale ground into a powder. What on earth would one use kale powder for? The farmers suggested that the powder could be added to smoothies or a pesto. I cannot even imagine a kale smoothie in fact smoothie is not even in my vocabulary. A bag was purchased out of curiosity.

The bag was opened to experience a dry aroma of hay. I dipped my clean finger into the bag and took a lick. It had a spinach type flavor. It actually was a little sweet. This may have some possibilities. We did purchase some of the out of season asparagus because I could not resist. How about some kale flavored mayonnaise for dipping? A tablespoon of kale powder was added to some mayonnaise. A quick stir and we were ready. The asparagus was actually pretty good on its own. The flavored dip was slightly sweet, herbaceous and creamy. This flavored dip was not headline news but was tasty. I also added several tablespoons to some pesto rice. Once again it added that herbal quality that some people crave. I probably enjoyed our Berkshire pork the most. I am the Mad Meat Genius you know.
    It is always fun to try and experience new foods. Kale and now powdered kale will grace the tables of Californians and late night talk show fodder. Powdered kale may  not be my favorite new find but was not a bust. We will have to try some other uses. I can guarantee a kale smoothie will not be one.

LEONARDO'S PRODUCE

'That's Amazing!" would be Huell Howsers proclamation. We have discovered some true 'California's Gold'. We are talking about Leonardo's Produce stand. Leo's is located on a scenic country road near San Pablo Dam Reservoir.. It only takes minutes to leave the hustle and bustle of our city life to travel this beautiful country route. You may have to dodge the many cyclists because they have discovered this popular road. As some of you know we are farmers market junkies and I even manage a market several times a month. You would think we would have our fill with the many markets in the Bay Area. Leo's produce is a destination market that we love.

Leonardo's produce is a family run farm and stand. They are only open on the weekends. During the week Leo tends his crops to get ready for the weekend. You will meet his beautiful wife and energetic son. Leo's son will help you pick the perfectly ripe melon and freshest tomato's.. The produce does not get any fresher. In fact if it is not on the shelf you can walk a couple of steps and pick it yourself. If Leo does not grow the vegetables or fruit he supplements his stock with produce form another local farm.

The produce prices are more than reasonable. You can stock your pantry with fruits and vegetables for a song compared to downtown farmers markets. They not only sell produce but local honeys and olive oils. Johnson Farm is located next door with fresh Berkshire pork and eggs. (more on Johnson Farm later). Fresh bread and some of the best tasting fresh salsa is available. This is a one-stop shop.

Leonardo's is a family run farm and stand that is a destination that we are proud to share with you. It is refreshing to find  fresh produce at such reasonable prices. It does not get any closer to the farm than this. In the words of the late Huell Howser: This is California Gold."

Leonardo's Produce
120 Hampton Rd.
Briones, Ca.