Saturday, June 28, 2008

When you are really really hungry for a good burger!

We cooked burgers for dinner last night. Wanted to make them on the grill, but mother nature had other ideas. No problem though. 1/3 pound burgers made with diced onions, Cayenne pepper, Worcestershire sauce, salt and pepper. And a twist! I needed something more then just a cheese burger. Adovado pork to the rescue. Cooked the burgers on the flat top, added a heap of warm Carne Adovado, sharp cheddar cheese, and sauteed onions and green peppers.

Where comfort food meets Lo and Slow BBQ

Smoked meatloaf. That point where down home comfort food meets lo and slow BBQ. I made a 3.5 pound meatloaf with ground chuck, and ground pork, and seasoned it the same way i would if i cooked it in the oven. Fresh garlic, onions, salt, pepper, bread crumbs, eggs, milk, and so on. Formed it in a pan, dumped it on a sheet of foil, and placed it on the BBQ. Cooked it at 250 degrees until it was done. Came out moist and tender, with a nice hickory slow cooked flavor. Comfort food and BBQ, two of the best combined together.

Monday, June 16, 2008

Charred Carne Adavoda, with Fat Johnny's Adovado Sauce

First off, a big thanks to Chez John for the sauce recipe! If you get a moment, check out his blog at Chez Johns Front Porch

For the sauce, 32 dried chili peppers from 4 varieties.

Here the peppers have the stems and seeds removed, along with the other ingredients for the sauce.

While the sauce is steeping in the pot, i seasoned up some boneless country style ribs, and got them ready for the grill.

Charred them just a bit over real high heat, using coals of charcoal and some mesquite wood.

The ribs go the pot with a bit of the freshly blended sauce.

After 2.5 hours in a dutchoven in the oven at 325, they are fall apart tender

And plated and ready to eat, along with some black beans and warm tortilla's

The pork was awesome, and this sauce has limitless possibilities.

Saturday, June 14, 2008

A meal fit for a king

Well, BBQ Beer and Blues is back after a brief respite. I have a beer can chicken on the WSM, along with a batch of ABT's. My wife is making an asparagus salad too. I will post some pics, but i have realized that my camera cord is in the office. Anyway, check back for pics, and have a great weekend!!!~

The ABT's stuffed and ready to go. Jalepeno peppers, stuffed with a mix of cream cheese, sharp cheddar, and garlic and cayenne pepper mixed in. Then wrapped in think sliced bacon, and placed on skewers for easy movement on the smoker.

The chicken on the beer can, with the ABT's all going on the Smokey Mountain.

After two hours, and ABT's are ready to come off the smoker.

Another two hours, and the chicken is ready to go too.

And the wifes Asparagus Salad was awesome as well

A meal fit for a king, but i shared some with the Queen and Princess too.