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Sunday, October 19, 2014

Fire Roasted Garden Salsa

It is getting very close to that time of year.  Your garden is at the end, perhaps even been subject to a frost.  Or, your local farmers market is rapidly dwindling in their supplies of fresh tomatoes and veggies.  Time to make one last batch of salsa before you are subject to hothouse tomatoes or salsa from a jar.  We made one last batch with the peppers and tomatoes from the garden.  I always wanted to try a roasted salsa.  So, why not.  Off to the R&D labs we go.

My recipe?  Quite simple.  I took our standard recipe, roasted the veggies and garlic on the grill, then mixed everything up in a food processor and blended until smooth.

First, our basic recipe:

Three Dogs BBQ Garden Fresh Salsa

4 Cups Roma Tomatoes, Diced
¼ Cup Sweet Onion, Diced
2 Jalapeno Peppers, Seeded and diced fine
3 Cloves Garlic , Minced
2 Tbsp Olive Oil
1 tsp Dried Parsley
1 tsp Cumin
½ tsp Kosher Or Sea Salt
1 Lime, Juiced

So, for the roasting, I prepared a batch of coals and placed them off to one side of my grill.  Then, I wrapped my garlic in aluminum foil with just a touch of olive oil.  I placed the tomatoes on direct heat and I placed the garlic right next to the tomatoes to slowly roast.  The onion was roasted whole with the skin and I stole the jalapeños from a batch of peppers that I was already fire roasting.




As the tomatoes became charred and were starting to burst, I moved them off to indirect heat.  I kept flipping the garlic so that it did not burn.  When I could hear the olive oil in the foil pack bubbling vigorously, about 20 minutes, I placed the garlic on indirect heat as well.  The onion took the longest to roast.  I kept the onion on direct heat for roughly 40 minutes, constantly turning to make sure that all sides were roasted.  Once everything was roasted to my satisfaction, I brought all of my ingredients inside for the final step of the salsa preparation.

First, I skinned the onion.  It was a lot easier than I thought it would be.  The outer skin came right off without any issues.


Next, I removed the cloves of garlic from their skin and resisted the urge to eat one whole.  (As an aside, if you have never eaten roasted garlic, you are missing a real treat.  Roasted garlic has a smooth and sweet taste.  Think caramelized onions.  Great stuff.)  Next, I removed some, but not all of the char from the peppers and tomatoes.  Then, everything went into the food processor, along with the salt, olive oil, lime juice, cumin, and parsley.


Next, everything went for a whirl in the food processor until blended.  I chose to stop my blending while I still had some very small chunks left.  Here is the final product.


Overall, I was happy with this salsa.  The roasted veggies, especially the roasted garlic, added whole new layer of flavors to our standard salsa.  There was one negative in my opinion.  I like my salsa chunky.  With this recipe, chunky salsa is not possible.  But, the flavors added via the roasting outweigh my preference for a chunky product.  So, we will definitely be adding this recipe into our salsa rotation for next summer.  Not all of the time, but every once in a while.

Thanks for stopping by,

Bill

Tuesday, October 7, 2014

Keystone Classic BBQ State Championship - KCBS Competition

I dread writing this post.  Why?  It was the last competition of 2014 for Three Dogs BBQ.  The long six to seven month wait until our next time on the BBQ trail.  But, before we close the book on 2014, lets have a look at Three Dogs BBQ's last road trip of the year.


This time, we loaded up the trailer and headed to Harrisburg, PA for the Keystone Classic BBQ State Championship.  This is one of our favorite competitions all year long.  Why?  Farm show food and milkshakes and plenty of horses.


The competition is held in conjunction with the states annual livestock show, billed as the largest east of the Mississippi.


They have show horses that get all dressed up and pull wagons.


Or, they have big Belgian Draft horses that take part in the horse powered version of a tractor pull.  I named this one Pouty.


Some can even be caught dreaming of BBQ at 5 am.  Amazing how they can sleep standing up.  Don't you wish you could do that?


So, lets quit horsing around and review the weekend.  Shall we?

First, we felt like we were back in New York.  Why?  Rain.  Lots.  Twelve hours worth.  Enough to create Lake Three Dogs BBQ, right next to our site.


But, the rain moved and the sun came out from behind the clouds in time for turn ins at noon.

Here were our scores.


And here were the boxes.


Our chicken box came through as always.  This entry scored us a 170.2628, good enough for ninth place out of 53 teams.


Our rib box fell into the tasted better than it looked category.  This box scored us a 162.2856, good for 22nd place.  In our opinion, it was our best tasting, most tender rib effort of the year.


Our pork box was a milestone for Three Dogs BBQ.  This was the first box that Hope ever built.  888899 in appearance proves she did a good job.  We scored 165.7028, good enough for 15th place.

Finally, our brisket box.


Not out best effort of the year and the scores reflected our feelings.  151.3944 was the score and a 39th place.  Our brisket was slightly over done.  A comment card or two would have been nice, but the scores were not low enough to warrant comments.  This will be a focal point for practice over the year.

Overall, our total score was 649.6456, 20th out of 53.  This was our second best point total of the year.  So, ending the year on a high note, check!

We would like to thank the contest organizers and the KCBS reps for running a contest without any problems.  Congrats go out to our Grand Champion Pig Pen BBQ and our Reserve Grand Champion Big Ugly's BBQ.  Big Ugly's also won the MABA Cup for 2014, so an extra shout out as well.

We would also like to thank those who have supported and helped us over the years and in 2014 as well.  It wouldn't be fun and we couldn't do it without you.


So, before we put an "end" to the 2014 season, just a reminder to everyone to check back for more recipes and BBQ adventures in the off season.  Any suggestions or ideas for recipes are greatly appreciated.

Thanks for stopping by,

Bill

Tuesday, September 30, 2014

Boneless Beef Short Ribs the Old Fashioned Way

As luck would have it, I was shopping for a few things at Costco the other day.  As is the usual MO at Costco, I was drawn in by the meat case.  What's this?  Do I spy a package of beautiful looking beef short ribs winking at me?  Why, yes I do.  The sirens song made me pick up the package and deposit it in my cart.  Damn you Costco!  So, as I wondered through the store, picking up what I needed and a few more impulse buys, I kept intact my streak of not getting out of that terrible place for less than $100 and drove home.  During the drive home I mulled over how to cook those beautiful ribs.  I settled on a blast from the past, grilling.

Growing up, as a young, budding grill master, I had no idea when smoking meat low and slow was.  Ribs, both beef and pork, plus chicken, were par boiled (gasp!) by my mother.  Then, I took the plate of cooked meat and finished it up on the grill with a little sauce.  Oh my, how I have come a long way.  Occasionally though, I love the taste that a grill imparts to smoked meat.  So, with a few changes, off to the grill I went.


What you see above are two whole boneless beef ribs, cut in two.  Diet you know.  The marbling was beautiful.  I was going to go simple here.  Two of them I sprinkled with Oakridge Black Ops Brisket rub and the other two I seasoned the way I would a steak: sea salt, fresh ground pepper, and granulated garlic.


As I waited for the meat to come to room temperature, I fired up the grill, taking care to keep the coals off to one side.  When the coals were ready, I threw a chunk of pecan wood on top.  Once the pecan was burning nicely, I brought my ribs out and started cooking.


I placed them on indirect heat and closed the lid.  The temperature was about 350-400 F inside.  At this point, I walked away and came back after 30 minutes.  A quick check with the thermometer showed that these ribs were ready for step two: a hot sear.


When cooking beef ribs, there are two trains of thought.  Pull at 165 F, rest, then eat.  Or, push through to 195 F.  At the lower temperature, you get a chewier product.  At the higher temperature, you end up with something a little more tender.  Don't get to far past 195 F, or you will end up with pulled beef.  I like them either way, but I was in the mood for tender tonight.

At this point, I lightly sauced the BBQ rubbed ribs with Blues Hog Tennessee Red.  The steak seasoned ribs left naked.  I then moved the ribs to direct heat for a quick sear.


The Devil Dog Ellie Mae was waiting on any grilling mishaps.


The ribs were seared about two and a half minutes a side.  Just long enough to caramelize the sauce and put a nice char on the steak seasoned ribs.


This dinner took me back a bit in time.  Moist, tender, and juicy.  I need to try this method with some pork ribs sometime soon.

Thanks for stopping by,

Bill

Friday, September 26, 2014

Mac and Cheese Stuffed Peppers with Bacon and Smoked Onions and Peppers

Rikk over at Shortsville Smokers makes the best macaroni and cheese on the BBQ potluck circuit.  Period.  I've watched him and Deb make a batch.  Lots of secret ingredients, tons of cheese, and jalapeños as well.  I lost track of the method.  But, he did inspire me to raise my game a notch or two.  A few weekends ago, I played around in the kitchen and whipped up a batch of my homemade mac and cheese.  This is comfort food at its highest level.

First, I fried up some bacon.  Once cooked, I drained on paper towel and crumbled.


After eating a strip for quality control purposes, I ended up using crumbled bacon from three strips.


Then, I cut the top off of two, garden fresh bell peppers and removed the seeds and pulp.


My smoker was already at 350 F, so I diced 1/4 of a sweet onion and sliced one jalepeno pepper.  I added a small amount of olive oil, salt, and pepper, then placed in the smoker to caramelize.  After about 15 minutes, this is what they looked like:


With the pre-work done, time to move to the mac and cheese.  First, I boiled two cups of dry macaroni for about eight minutes.  I cook short of the recommended time as the macaroni will finish cooking when you bake the mac and cheese mixture.  When done, drain in a colander and set aside.

Next up, the roux.  First, I melt two tablespoons of butter in a saucepan.  Once melted, I add two heaping soup spoons of AP flour.  Then, I cook on medium heat until the flour is crumbly and brown. The more you brown your flour, your roux will have a deeper color and flavor.  Here is what I try and strive for at this step:


At this step, I slowly whisk in three cups of milk.  I use 2%.  You could use any kind you wanted.  I have been known to use half and half when I am feeling evil.  The choice is up to you.  Do not add all of the milk at once or you will end up with a big flour ball.  Once all of the milk has been added, I simmer on low heat while stirring constantly until the roux starts to thicken.  I shoot for the consistency of cream gravy.  This usually takes about 10-15 minutes.  Once the roux is done, I stir in six ounces of shredded extra sharp cheddar cheese and add salt and pepper to taste.  When the cheese is melted, stir in your macaroni and mix to incorporate.  At this point, I pour into a 9x13 pan that has been sprayed with cooking spray.  Today, since I had peppers, the method was a bit different.

To the whole mix, I added my crumbled bacon.  At this point, I removed one cup of the mixture for me and added the caramelized onions and peppers.  I added my mix into one pepper and a cup of the other mixture into another pepper.  The balance of the mac and cheese mixture when into a foil pan to cook.  Do not fill the peppers to the top.  I left about 1/4 of space at the top to allow for expansion.  Both of the peppers and the foil pan were topped with shredded mozzarella cheese.

Then, everything went into a 350 F smoker, along with some kielbasa and hickory wood in the ash pan for smoke.


Bake until your mac and cheese is brown and bubbly on top.  This takes about 30 minutes.  Here was our final product.


Creamy, cheesy, bacony.  Add in the heat from the jalapeño and the caramelized flavor of the sweet onion and this was comfort food in its highest form.  The bell pepper was good a well.  It added a nice sweet flavor.  It was not mushy, just slightly past tender crisp.  Perfect.  

Here is my basic baked mac and cheese recipe.  Feel free to experiment on your own with different flavors.  Just a hint, crumbled Gorgonzola cheese on top takes this dish to new heights!

Three Dogs BBQ Mac and Cheese.  Base Recipe.

2 cups of uncooked elbow macaroni
2 Tbsp of butter
2 heaping soup spoons of AP flour
3 cups of 2% milk
6 oz shredded sharp cheddar cheese
Salt and pepper to taste
Shredded cheese of choice for topping

Cook macaroni for eight minutes, drain, and set aside.  Melt butter in saucepan, then add the flour.  Stir constantly over medium heat until the flour is crumbled and brown, about 10 minutes.  Slowly add the milk while whisking.  Once all of the milk is added, simmer on low until thickened, about 10 minutes.  Add cheese, salt and pepper, then incorporate macaroni.  Pour into 9x13 pan sprayed with cooking spray.  Top with shredded cheese, then bake at 350 F until brown and bubbly on top.  About 30 minutes.  Serve and enjoy.

Thanks for stopping by,

Bill