Archive for October, 2009
Mini Egg
Oct 25th
I picked up a used mini egg a few weeks ago. What a cooker. Hardly use any lump and you can do a sirloin like this in just a short time.
Buffalo Stuffed Pork Loin
Oct 24th
Saw this on Tailgate Warriors and can’t wait to try.
Directions
Blue cheese finishing sauce:
Ingredients
* 4 ounces crumbled blue cheese
* 1 pint mayonnaise
* 1 cup sour cream
* 9 ounces milk
* 1 tablespoon lemon juice
* 1 tablespoon Worcestershire sauce
* Salt and freshly ground black pepper
* 1/2 cup allspice cafe cayenne habanero hot sauce
* 8 celery stalks
* 2 large onions
* 2 to 3 tablespoons butter
* Hot sauce (recommended: Frank’s)
* 1 to 2 cups bread crumbs
* 4 chicken breasts, pounded out
* 4 pound butterflied pork tenderloin
* Salt and freshly ground black pepper
* Olive oil, enough to coat the chicken and tenderloin
* Blue cheese finishing sauce
For the crazy blue cheese dressing
* Combine all, hand blend to consistency. Add milk if needed.
Preheat oven to 350 to 375 degrees F.
Dice celery and onions and saute with butter. Add hot sauce, to taste, and bread crumbs to right consistency. No need to cool prior to stuffing.
Dice chicken and add to above mixture.
Stuff and tie tenderloin. Coat with pepper and salt and oil. Sear in saute pan. Put in oven and cook until desired temperature. Slice and plate with blue cheese sauce.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Catering Job
Oct 18th
Saturday Buster Dog BBQ catered for 100 people. The client wanted to have everything cooked that day which was a real challenge, considering they wanted a little more unique menu. We ended up making ribs, chicken, macaroni and cheese, beans and grilled pineapple. To be more precise, we had about 24o chicken pieces, 36 rib racks, 10lbs of mac/cheese, 20 quarts of beans.
Thursday night I prepped all the ribs by removing all extra mean flap on the back and squaring them up a little. Dawn started making the macaroni. Friday night I took all the chicken and put into a food service bag and trimmed all the eccess skin off the chicken (that took about 2-3 hours). Dawn finished the macaroni and got stuff together. I also gut up five pineapples.
We arrived on site at 6am and got the smokers fired up. Thanks to Ryan of Big T’s I had an extra FEC-100 to use. We cooked ribs in both of those and then I used my XL BGE and large BGE to cook the chicken. We got the ribs all seasoned and on the FEC’s, then Dawn helped season some chicken legs to put on first as they had less skin on the meat to get rubbery. Dawn then ran home to work on the sides. I had my buddy Chad stop by and he helped us with all the meat items, serving and cleanup.
The food turned out great and there was plenty to go around. There were a couple things that I learned from this. I really wanted to make the chicken as close to competition style as possible. But not everyone likes sauce. I thought the chicken was missing a little by not being sauced, but it was good anyway. The ribs were close to fall off the bone, but with that many ribs, it was too much to remove the membrane on the back. Otherwise i think they would have been outstanding. Catering is a lot of work when you cook for that many people. Now, if we were doing pork and brisket it would have been a lot easier because of the way it’s prepared. It was still a lot of fun and a good learning experience. Exhausting but good.
Got a coat?
Oct 12th
The Iowa BBQ Society is collecting coats for needy children and adults. If you have any coats you want to get rid of for a good cause, let me know.