Archive for March, 2008
Chicken Lollipops
Mar 31st
Beef…It’s what’s for dinner
Mar 24th
Mike from Hawkgeyes BBQ bought a side of beef a few weeks ago and had the guys from ISU’s Meat Lab come down and butcher it up. He was kind enough to invite members of the Iowa BBQ Society to come out and watch. It took about three hours for this and it was about 200 pounds. It was a very interesting procedure and really opened my eyes as to what’s involved. For example, I thought there were lots and lots of ribeyes that came off the cow but really there is not much more than about eight pounds on this one. The guys also pointed out new cuts of meat from areas that were normally roast. With many families not having time for chuck roast and stuff like that, those cuts are being turned into stuff like ranch steaks and delmonico steaks. Here is a slideshow from Mike.
Apple Blossom Contest
Mar 22nd
Buster Dog BBQ will be attending the Apple Blossum BBQ contest in St. Joe, Mo May 2 and 3rd. Outside the normal entries, this contest also offers a public tasting of pork loin and pork butt. Grand prize is $1,000 for each. We will be cooking this event with my buddy Casey and Car Wish Mike.
Krispy Kreme Bread Pudding
Mar 9th
Been wanting to tinker with new deserts for upcoming contest and had heard about this one. It is two dozen glazed donuts cut into cubes, some condensed milk, fruit cocktail, raisins, a couple eggs and cinnamon all mixed together and cooked at 350 indirect for about an hour. I burned the bottom slightly so next time probably 45-50 minutes. The glaze is a pound of convection sugar, a stick of butter and some rum which I went a little heavy on by accident 
. This is extremely sweet.
Grilled Romaine Lettuce
Mar 9th
Read about a couple people doing this. You take a head of romaine lettuce and cut it in half, discarding the outer leaves. Brush lightly with olive oil and a little cracked pepper. Grill direct about 450 for 60-90 seconds with the cut side down. When it comes off put some vinegrette and parmesean cheese on there with a little more cracked pepper. I used a Kraft ceasar vinegrette with parmesean. Not too bad and might consider again.
Pig Candy
Mar 9th
Pig Candy is thick cut bacon cooked on the grill indirect at about 325 for 20 minutes turning as needed. After 20 min sprinkle on some brown sugar and turn occasionally. Take off the grill and let it sit for a few minutes to cool down. Came out pretty good. I don’t know if I would do it that often but figured it was worth trying.
KCBS Judging
Mar 2nd
When judging the food you are given a mat with six spots. You put each piece on the mat (not to compare them to each other though) and are only to take one bite. At a normal competition you could eat 1 oz from each entry and it would total 2 pounds. I don’t know if I could eat 2 pounds of meat. Anyway, this was the chicken entry. After you do these six you get a new mat for the next round.
BBQ turned to Fudge
Mar 2nd
Not what you are thinking. This was from the Iowa BBQ Society annual banquet. It was a door prize and is a turn in box made entirely of fudge containing the turn in categories. It was very cool and must have taken a while to do. Wish I would have won it.
