Superior Nutrition Through BBQ & Beer...

[DodgerDawg]

Oh did I mention besides a catchy subject title, Superior Nutrition Through BBQ, & Beers, there's also "Shopping @ Moms" an often under reported past time of the Nutritionally aware... "Hey mom, are you doing anything with these dusty ole bottles of California wine your clients have been plying you with for years? Mind if I take like 12 or so..."

Here on the ranch today we're grilling chicken, with home made sides of onion rings & green chili cornbread, ice cold beers, and later sugar cookies.

Cocktails on the veranda starting at 4pm: martinis, cheese and fruit plate and $6 crackers from moms.

Anemia ain't got nothin on me...

Take away: 1) Burning the Q is good (smells good, tastes good, good for you).
                 2) Shopping at Mom's (or Dad's, Bro's, Friends) is good (for everyone).

Next post: Grilling secrets for the "Grilling Unaware", or how "I screwed your boyfriend, while you were watching meat cook"

Kevin

[zach]

  so... your mom... she cooks like this often?

[DodgerDawg]

Hey Zach,

Mom lives on her own spread, and unfortunately doesn't cook much anymore, however, SHOPPING at moms is a favorite past time, although not as favorite as "beating the banana"... just sayin.

I have a tip for the aspiring home cook... The number 1 mistake home cooks make is the UNDER SEASONING of whatever your preparing.

So DodgerDawg, how can I, a regular beer drinking kind of person, cook well, AND hit on my guests boyfriends while watching meat cook?

OK, get a grip... for starters, some talent is required; such as, but not limited to the ability to stare at ass without getting busted... AND some imagination.

So tip number 1: If in doubt, order out, or invite somebody over who knows what the heck is going on when actual cooking is required...



 

[Jeff G]

Post the recipe for the cornbread please ... pretty please .

[DodgerDawg]

Jeff, this catches me off guard... revealing such personal and private thoughts... however for a more and complete prognosis (dude you're screwed), I will reveal all that I know about "Green Chili Cornbread".

Tip #1:

Cook from scratch whenever possible or find someone who does...

The Recipe for Green Chili Cornbread

1       cup yellow cornmeal
1/2    teaspoon sea salt (NO NOT USE TABLE SALT)
3 1/2 teaspoons baking powder
4 oz  Tillamook Sharp Cheddar Cheese - grated
1       can sweet creamed corn
1       cup sour cream
1       stick melted butter
3       eggs
8       ounces hot green chili (chopped semi rough, as in rustic)

Please note - No Flour

Now for the crux of the recipe -

Mix all of the above. Pour into a greased 13 x 9 glass or metal pan. Bake at 350, for an hour, uncovered. Test with toothpick.

Ideas to kick it up a notch:  I don't buy store bought bacon. I purchase Smithfield dry cured bacon from Virginia. Use the bacon drippings to grease the pan and or, add drippings to the cornbread mix prior to cooking.

Use Chili's you bought on vacation while in New Mexico... This is great for your street cred.

Use a cast iron skillet to bake the cornbread in (believe me, this little trick pays off).

Hot cornbread, butter and (for me) orange marmalade. Your milage may very, could be completely different, and if you should get laid, for the goodness of gawd, tell us!

Kevin
 

[Jeff G]

Thanks YUM YUM YUM .

[DodgerDawg]

Here is a heads up for tomorrows superior side dish; in certain circles, the only dish.

Potatoes Dauphinois

(dear friends, this is how I do it... I've made it my own. You are free to screw it up any way you want...)

My version:

1  1/4 stick of butter
2   lbs RUSSET Potatoes, peeled, sliced just under 1/4" inch (5mm) using a mandolin
2   cloves garlic (minced)
1   cup GRUYERE cheese - shredded (4 oz or 125 grams)
1   can evaporated milk (or 14 ozs heavy cream)

sea salt - to taste - potatoes require a lot. remember that home cooks always under season. so season, and taste! taste!
pepper (white, although I use black)

preheat the oven to 350.

using a 9 inch gratin dish or metal pan, brush the butter, bottom and sides.
layer half the potatoes in the dish, season to taste, each layer. add half the cheese.
add the next layer of potatoes, cheese and then seasoning...

add the evaporated milk or cream (your choice). cook for about an hour until golden brown. (my experience is about 70 minuets).

Serve right away.... also makes killer left overs with the microwave...

remember to season, taste, and re season.

Kevin

[DodgerDawg]

Sitting here at 6:44am at the Sunny Southern California ranch test kitchen, awaiting my 8:30am doctor appt. Thought I'd pass along a BBQ tip whilst waiting for the clock to tic away.

Should you have an interest in kicking up your BBQ ribs or chicken? Try this flavor profile:

Take your ribs or chicken out of the package. Rinse off in the sink with cold water, pat dry. Using a 16x9 glass dish or in a pinch, plastic food wrap, place the ribs or chicken in the dish or on the plastic. ADD liberal amounts of McCormick Taco Seasoning Mix to both sides, and evenly distribute, about 2 - 3ozs. (that's correct, I use a restaurant size container, available at Costco, Smart n Final or Sams Club) Place in the fridge at least 24 hours prior to grilling. One hour before grilling remove the meat and allow to come to room temperature. Do not remove the rub before or after grilling.

This "rub" imparts a southwestern, earthy flavor profile. People who visit the ranch always comment favorably, and are floored when I show them the McCormick Taco Seasoning Mix.

This rub works. Go from OK BBQ to great BBQ, in 24 hours.

Kevin

[zach]

Sitting here at 6:44am at the Sunny Southern California ranch test kitchen, awaiting my 8:30am doctor appt. Thought I'd pass along a BBQ tip whilst waiting for the clock to tic away.

Should you have an interest in kicking up your BBQ ribs or chicken? Try this flavor profile:

Take your ribs or chicken out of the package. Rinse off in the sink with cold water, pat dry. Using a 16x9 glass dish or in a pinch, plastic food wrap, place the ribs or chicken in the dish or on the plastic. ADD liberal amounts of McCormick Taco Seasoning Mix to both sides, and evenly distribute, about 2 - 3ozs. (that's correct, I use a restaurant size container, available at Costco, Smart n Final or Sams Club) Place in the fridge at least 24 hours prior to grilling. One hour before grilling remove the meat and allow to come to room temperature. Do not remove the rub before or after grilling.

This "rub" imparts a southwestern, earthy flavor profile. People who visit the ranch always comment favorably, and are floored when I show them the McCormick Taco Seasoning Mix.

This rub works. Go from OK BBQ to great BBQ, in 24 hours.

Kevin

here i thought sure you're the kind of guy that would kill his own hog, pluck his own chicken

smh... just another wal mart shopper

[Dan0]

here i thought sure you're the kind of guy that would kill his own hog, pluck his own chicken

smh... just another wal mart shopper

UGH....please don't mention Wal Mart.  I still have emotional scars from the sights I saw yesterday when I was drug there.  Portland, Chicago or Miami......they're all the same. Who KNEW you could use a scrunchy to keep your bra straps together in the back?

BTW - the best ribs are the ones from the pressure cooker and Sweet Bay Ray BBQ Sauce.  TDF.

[Jeff G]

UGH....please don't mention Wal Mart.  I still have emotional scars from the sights I saw yesterday when I was drug there.  Portland, Chicago or Miami......they're all the same. Who KNEW you could use a scrunchy to keep your bra straps together in the back?

BTW - the best ribs are the ones from the pressure cooker and Sweet Bay Ray BBQ Sauce.  TDF.

A woman I know told me a child pointed at her at Wallmart and told her momma look mommy a skinny woman .

[BKKKevin]

#mommaneedssomecornbread

[Dan0]

Good Lord - I think I know him.

[Jeff G]

Good Lord - I think I know him.

Naw ... all pissed off drag queens look the same .

[DodgerDawg]

"Naw ... all pissed off drag queens look the same"


Well, be in WeHo at 2am; have 12 - 16 beers under your belt; as in OverServed, things might start to look a little different. Not that I would... or have ever been OverServed while in WeHo at 2am; personally I'd put it down as a seriously nutritionally challenged drag queen; thus the anger, and poor choice of primary color.

[leatherman]

Use a cast iron skillet to bake the cornbread

Besides leaving blizzards behind in OH, I moved back to the Carolinas for the BBQ.

the only way to cook cornbread is in a cast iron skillet.
you're recipe sounds interesting, but where is the buttermilk? 

a cast iron skillet was my only request one Christmas (back when we all thought da aids was gonna kill me) and I still use it 2-4 times a month to make cornbread.

[mrtoad]

 mmm ribs , mmm beer.Yet I have received no invite