tag:blogger.com,1999:blog-21416156802557642822024-03-12T20:31:56.189-07:00Team 58Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-2141615680255764282.post-58690933301330302492011-07-24T15:55:00.000-07:002011-07-24T15:55:11.618-07:00BaconWell there really isn't anything better than bacon made from scratch. At least not anything I can think of. And really it is one of the easiest things around to make. So here we go.....<br />
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Start by sourcing yourself some pork belly. Any decent butcher should be able to get you a real nice piece. Quality does matter here though so try to use a good butcher if you can.<br />
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Then make yourself a basic cure. I use the one in the book Charcuterie by Ruhlman and Polcyn. All you need to do is mix:<br />
1 pound of kosher salt<br />
8 Ounces of sugar<br />
2 Ounces of pink salt (your butcher should also be able to get you this, it also goes by cure #1 or prague powder<br />
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Any extra you have can be stored pretty much indefinately with all you other spices.<br />
So to start off here is a couple slabs of pork belly that I sourced from the Cowichan Valley on Vancouver Island<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf-f9fBRHUdahaKomp1CI7k5bJyf9NDvv6JYxSyUxBhFbrvTC1iqZxfztuDqim9OjkBeDBvZGlS6jPXPT4HPJp8f8goxiB3HbLrJYf8XkzNVF5OzNWaQiax7co-DN8siabIYP1to0e1BdA/s1600/SNB17278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf-f9fBRHUdahaKomp1CI7k5bJyf9NDvv6JYxSyUxBhFbrvTC1iqZxfztuDqim9OjkBeDBvZGlS6jPXPT4HPJp8f8goxiB3HbLrJYf8XkzNVF5OzNWaQiax7co-DN8siabIYP1to0e1BdA/s320/SNB17278.JPG" width="320" /></a></div> There is no picture of the next couple of steps but all we do here is coat all of the belly on both sides and on the ends very liberally with the cure. Then place the pieces in zip loc bags and toss them in the fridge for one week, agitating and flipping daily.<br />
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After a week take the belly out of the cure and rinse off the cure very thoroughly. Then let it dry in the fridge uncovered for a few hours. Now it is time to season it as you choose. My two personal favorite methods are peppercorn or maple. Unfortunately I don't have any pictures of the maple as I didn't do it this way on this occasion but here we go with a couple other flavors. Remember the skies the limit when it comes to options here though.<br />
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For the peppercorn rub I used:<br />
3 Tablespoons Black Peppercorns<br />
2 Tablespoons White Peppercorns<br />
1.5 Tablespoons Pink Peppercorns<br />
1 Tablespoon Green Peppercorns<br />
1 Tablespoon Sichuan Peppercorns<br />
1 Teaspoon Allspice Berries<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRvUSj77_BOEs-2M9rQCT3FjkW1ETsglwnxHXfCXsExMQpD-6SPIqAQk8I70NjJo62qwmohYmQ_23QOb4zsZeydyxPqVqxfDQJg8MbFzu0wsDkSjTC3gnYaf7SmzCVgvxJreysJFaG5lG/s1600/SNB17286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRvUSj77_BOEs-2M9rQCT3FjkW1ETsglwnxHXfCXsExMQpD-6SPIqAQk8I70NjJo62qwmohYmQ_23QOb4zsZeydyxPqVqxfDQJg8MbFzu0wsDkSjTC3gnYaf7SmzCVgvxJreysJFaG5lG/s320/SNB17286.JPG" width="320" /></a></div> Grind it very coarseley and rub the cured belly down really really well<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcnk25fVBJ-Iyxj85p5yTsEwT4-J_NODiHOwIsBtEpm7jXHVAGAO7nLAnRwAtW1VdtzCVNHK4_O5qkikImHWB8P-qfoQyqY4uUosTjFxtvhMd8F78Vm2XtjTTCLcas-SCqMZWU5aMmy_M/s1600/SNB17287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcnk25fVBJ-Iyxj85p5yTsEwT4-J_NODiHOwIsBtEpm7jXHVAGAO7nLAnRwAtW1VdtzCVNHK4_O5qkikImHWB8P-qfoQyqY4uUosTjFxtvhMd8F78Vm2XtjTTCLcas-SCqMZWU5aMmy_M/s320/SNB17287.JPG" width="320" /></a></div> For our second belly we flavored it with a Baharat type seasoning consisting of:<br />
2 Tablespoons Black Peppercorns<br />
4.5 Teaspoons Cumin<br />
1 Tablespoon Coriander<br />
1 Tablespoon Cinnamon<br />
1 Tablespoon Cloves<br />
A few Green Cardamom Seeds<br />
1/2 Teaspoon of nutmeg<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZt-jrIAAunF1JUWvkaJ5GbdleO-NeIngeld0rFU5XWQmr97Je8H2oCCgWLb2v6RlI6BAzIQfWWGxzefIwHoqmqySH8Jui_sQpfwTpf2sNfs7qje7YGZbU_WiezM3Ag6KpyjjGeJ64aVI/s1600/SNB17289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZt-jrIAAunF1JUWvkaJ5GbdleO-NeIngeld0rFU5XWQmr97Je8H2oCCgWLb2v6RlI6BAzIQfWWGxzefIwHoqmqySH8Jui_sQpfwTpf2sNfs7qje7YGZbU_WiezM3Ag6KpyjjGeJ64aVI/s320/SNB17289.JPG" width="320" /></a></div>Then I added about 1/2 cup of guajillo chiles which I roasted and ground up with everything else to a fine powder<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDKO9udIKLB4y6Zy5ge0Q4bLXZ_v_wsklZRNAbofeEJ197Q4ELid6Y5hk-B0ow04EveVTE3WLoMieX0rSvpvjpRunZ_SWKpXGsuDHGAWXPbWj4_yIDNY3-X4-ByzSgpcG2Xl07VFeaIie/s1600/SNB17292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDKO9udIKLB4y6Zy5ge0Q4bLXZ_v_wsklZRNAbofeEJ197Q4ELid6Y5hk-B0ow04EveVTE3WLoMieX0rSvpvjpRunZ_SWKpXGsuDHGAWXPbWj4_yIDNY3-X4-ByzSgpcG2Xl07VFeaIie/s320/SNB17292.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3HBVuzZoeul8TuNh25sovHpSAmz2zzGdVlsEA-QtQr1MadUluRjdZzKVlHp-J37mjkCl9dgv44POTaKHdNcZ4FiFUeErplA2mFRTdyxPoFBRrOnheYM9LgX169QsEjTWxAafJbk3dIXn/s1600/SNB17293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3HBVuzZoeul8TuNh25sovHpSAmz2zzGdVlsEA-QtQr1MadUluRjdZzKVlHp-J37mjkCl9dgv44POTaKHdNcZ4FiFUeErplA2mFRTdyxPoFBRrOnheYM9LgX169QsEjTWxAafJbk3dIXn/s320/SNB17293.JPG" width="320" /></a></div>And rubbed down the second belly<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPkQw1JeuwaNygzv7JF3ABrGLe6DRWm_XJ_v7Yb5Y6-Whpo4zyy9BXuHJQ4msaTDK6GxEctAxtiDQ_FijC9dFQT0aTqYBJjoTEseYZakKt1BH53lLIZJgMvyUOGgR1MNOcpZV62OKBrb8-/s1600/SNB17294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPkQw1JeuwaNygzv7JF3ABrGLe6DRWm_XJ_v7Yb5Y6-Whpo4zyy9BXuHJQ4msaTDK6GxEctAxtiDQ_FijC9dFQT0aTqYBJjoTEseYZakKt1BH53lLIZJgMvyUOGgR1MNOcpZV62OKBrb8-/s320/SNB17294.JPG" width="320" /></a></div>On to the smoker we go, I put them on with only a few lit coals. For wood a mix of hickory and maple is wicked with bacon. I started the smoke out at about 100 degrees and worked it up to 200 degrees.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRpTxGbCqQf5w1AL52sXb7Ka9meggP9p-rjlKJDP6gYyDjw2sqf38LS0Vv-zHdu9J79S1pH_DmJClpZj3ggFuYBJiOQEezxLv6XYRFU-GMaC__pwHjv23AltTaoE2oZeuhtlpGOndQkaRq/s1600/SNB17296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRpTxGbCqQf5w1AL52sXb7Ka9meggP9p-rjlKJDP6gYyDjw2sqf38LS0Vv-zHdu9J79S1pH_DmJClpZj3ggFuYBJiOQEezxLv6XYRFU-GMaC__pwHjv23AltTaoE2oZeuhtlpGOndQkaRq/s320/SNB17296.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLcsv8ALVLHjLTSCaNABKOey4YFzR3LkamZYi5_cxZBcPGAtz5BiLgEAixqgN3nh8HruPmzOy7ZZqCyotzIvTk3lgwt5rJmorb3nZ949Mg0eSFv7iNQdKyDwL5gR5ncKJw8Z915AJB1ig9/s1600/SNB17297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLcsv8ALVLHjLTSCaNABKOey4YFzR3LkamZYi5_cxZBcPGAtz5BiLgEAixqgN3nh8HruPmzOy7ZZqCyotzIvTk3lgwt5rJmorb3nZ949Mg0eSFv7iNQdKyDwL5gR5ncKJw8Z915AJB1ig9/s320/SNB17297.JPG" width="320" /></a></div>Off the smoker they come when the internal tem of the bellies hit around 140 degrees<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ0cpDi51sl5yLnAWPSFt0l7oVcuQ7zHeH2DK5hw6n7fl0A6KnA_YfIStt-URStZL_8jo4NwyR7PT92QySt9jRJdpwnkDohXC4nRDtx3VZ_Ym3NwdkDCRXLYx1Y5a_f36T8j8qCaMUEaZp/s1600/SNB17319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ0cpDi51sl5yLnAWPSFt0l7oVcuQ7zHeH2DK5hw6n7fl0A6KnA_YfIStt-URStZL_8jo4NwyR7PT92QySt9jRJdpwnkDohXC4nRDtx3VZ_Ym3NwdkDCRXLYx1Y5a_f36T8j8qCaMUEaZp/s320/SNB17319.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Vr88nwxJalb7UPZsr4MewI1avZcSD0ZswFuci4s8J5MpV-6W4cFKOQpFhbS28BENKH6YAEC7virHjNZ5MCno_pGCZn6XrQsfYuJE2o63ZrWqkCbce0PrYEqf_NartKeymrmGiGqzWEti/s1600/SNB17320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Vr88nwxJalb7UPZsr4MewI1avZcSD0ZswFuci4s8J5MpV-6W4cFKOQpFhbS28BENKH6YAEC7virHjNZ5MCno_pGCZn6XrQsfYuJE2o63ZrWqkCbce0PrYEqf_NartKeymrmGiGqzWEti/s320/SNB17320.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupGXB_F3PSWB3PLIQdGyVzXQWL5qPr-bhwZ5sD40orjKXYKjg2vb_lHWoWLNrIsp8h_0ykboDYKgmbj3140V9Z1KukPD-nF4d10ArpIiy6cojNhsLNolsjy5zKDucyXUskD416VAXoexx/s1600/SNB17321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgupGXB_F3PSWB3PLIQdGyVzXQWL5qPr-bhwZ5sD40orjKXYKjg2vb_lHWoWLNrIsp8h_0ykboDYKgmbj3140V9Z1KukPD-nF4d10ArpIiy6cojNhsLNolsjy5zKDucyXUskD416VAXoexx/s320/SNB17321.JPG" width="240" /></a></div>Might as well slice up a little of the peppercorn variety!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikyfNn7PgCks9e3ZNLWM_yA4_KDk1Y0zt-yfU8-KsKB5ONkEKVvWM7-QLsVdYBhAn3-6m0EyVpS5ePJ2q9ZLAS3jnfsSvL_j52SMGfO8HgeH7uaEs7tIVM9utBAGbbrrPPCLDnpPkddW7c/s1600/SNB17326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikyfNn7PgCks9e3ZNLWM_yA4_KDk1Y0zt-yfU8-KsKB5ONkEKVvWM7-QLsVdYBhAn3-6m0EyVpS5ePJ2q9ZLAS3jnfsSvL_j52SMGfO8HgeH7uaEs7tIVM9utBAGbbrrPPCLDnpPkddW7c/s320/SNB17326.JPG" width="320" /></a></div>And of course fry it up!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMThUMUASjlvnckKa5_QEZgY4bEP7pJbOBjcCBsVNOgvuVDvkhuaoNIRfYO_2i1umOpbMDtygdFNy9wn5mdBfA9Qysb41ksEljyEFCbmnIGpLcHMBbnUJv0sJzrUrQGbsbkw0VekW-l_DC/s1600/SNB17327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMThUMUASjlvnckKa5_QEZgY4bEP7pJbOBjcCBsVNOgvuVDvkhuaoNIRfYO_2i1umOpbMDtygdFNy9wn5mdBfA9Qysb41ksEljyEFCbmnIGpLcHMBbnUJv0sJzrUrQGbsbkw0VekW-l_DC/s320/SNB17327.JPG" width="320" /></a></div>Nice and slow it the way with this stuff!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtkPMuVcY1oekTix2-q0g_pEHtPXUDZkbuCR14d819XdoasTPRY5XEp1KGw9yn0MWlOeTHM1f1LydrFwbZnrKieyEvKfiKYS-5bS_NNCqu_s6KQdeBbPzL-cYExIGecq9mT57Fb1kuPIox/s1600/SNB17338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtkPMuVcY1oekTix2-q0g_pEHtPXUDZkbuCR14d819XdoasTPRY5XEp1KGw9yn0MWlOeTHM1f1LydrFwbZnrKieyEvKfiKYS-5bS_NNCqu_s6KQdeBbPzL-cYExIGecq9mT57Fb1kuPIox/s320/SNB17338.JPG" width="320" /></a></div>And we are all done and ready to eat it all up!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZZNV9FHvb3XRmHOdnNl0pHBy3YiHYtXnIIZf6jOJdJRPt2OjN04J1otykFJCqysTdEc2CvxMIc_SVeLtangcYB-uKc2caukfrcktZCdb6lODnKt4a0nFJPT8JUN5vAJR6z1qWnZxCPTT/s1600/SNB17335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZZNV9FHvb3XRmHOdnNl0pHBy3YiHYtXnIIZf6jOJdJRPt2OjN04J1otykFJCqysTdEc2CvxMIc_SVeLtangcYB-uKc2caukfrcktZCdb6lODnKt4a0nFJPT8JUN5vAJR6z1qWnZxCPTT/s320/SNB17335.JPG" width="320" /></a></div>Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com0tag:blogger.com,1999:blog-2141615680255764282.post-28173029033587796492011-07-24T14:34:00.000-07:002011-07-24T14:35:47.801-07:00Smoked Salmon RavioliFor a competition that we did back in April there was a salmon category. Salmon was provided and it was anything goes. Decided to try my hand at smoked salmon ravioli and see how things went. <br />
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Anyways started by smoking the salmon. Went with a hot smoke. Brined the salmon in a simple salt and sugar brine, no added flavors for an hour. Cooked with pear wood for about an hour, starting around 125 degrees and building up to 350. Tossed it on beside a few racks of ribs we were making for a wee snack! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiorSygEoy1cstriHTEMfU5dNbs_T8X5Ds9Kg2XXFYtQa5vqxWMMkM-qje4REgu7OHUipL6rpOT77HKWncREBDYQ0aVPXH_5HjVPtfi_YuqQihieogjFUwK9rdun0nc3hodBEtO2l9vTQst/s1600/salmon+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiorSygEoy1cstriHTEMfU5dNbs_T8X5Ds9Kg2XXFYtQa5vqxWMMkM-qje4REgu7OHUipL6rpOT77HKWncREBDYQ0aVPXH_5HjVPtfi_YuqQihieogjFUwK9rdun0nc3hodBEtO2l9vTQst/s320/salmon+1.jpg" width="320" /></a></div> While the salmon was cooking we made some fresh pasta and rolled out a few sheets, it was a very simple semolina and water dough. Basically just adding water to semolina until it would hold together and then kneading the dough until smooth.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwyy4QcNUKGJGL9KIRpPw79kA6_nT5o_i4kjF-HApSz3n30ibankCarVCXTuAFGtoLxZGu1TVnYqboYQsb_e3_02OQOfq5x9GQ1Ks8OaX87sBrKynb-pCqnlU0_nyFvEX2OmCcMlf-6RX_/s1600/Salmon+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwyy4QcNUKGJGL9KIRpPw79kA6_nT5o_i4kjF-HApSz3n30ibankCarVCXTuAFGtoLxZGu1TVnYqboYQsb_e3_02OQOfq5x9GQ1Ks8OaX87sBrKynb-pCqnlU0_nyFvEX2OmCcMlf-6RX_/s320/Salmon+2.jpg" width="320" /></a></div> The salmon coming out of the smoker<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitunLMlenNGfFCnZKPRTJgqCpN-_3eC59jJEYlQBKPDNoElrP7L3qW1f1rIeTeTWwjhknHe06wqh0L2ojJipuasGwzb7Ncf5eUreG2kuaXrpf1q9UGPeOPG2eVLesOeGFTXGWcTc-PWCll/s1600/Salmon+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitunLMlenNGfFCnZKPRTJgqCpN-_3eC59jJEYlQBKPDNoElrP7L3qW1f1rIeTeTWwjhknHe06wqh0L2ojJipuasGwzb7Ncf5eUreG2kuaXrpf1q9UGPeOPG2eVLesOeGFTXGWcTc-PWCll/s320/Salmon+3.jpg" width="320" /></a></div> Chopped and deboned, then mixed with an egg as well as some heavy cream and a pile of fresh chives<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnol3DVP2OJkva_1usaRg7qXrfUQm4MVqFTqufvbZdH1XE91zu3eIc2X0y1W6I2nMkuKpTtUrIcFxVAXwjkmdw6Rt3wC3mCcZi1V6IQoBd4NTtdhaK7g5fAcETMPM3jwMCBeyKZYpwtE3q/s1600/Salmon+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnol3DVP2OJkva_1usaRg7qXrfUQm4MVqFTqufvbZdH1XE91zu3eIc2X0y1W6I2nMkuKpTtUrIcFxVAXwjkmdw6Rt3wC3mCcZi1V6IQoBd4NTtdhaK7g5fAcETMPM3jwMCBeyKZYpwtE3q/s320/Salmon+4.jpg" width="320" /></a></div> Put the rolled out pasta sheet into the mold and added the smoked salmon filling<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtD_yrAjmKIaRza4W1vh_hfwOMpPIupwmBH-ws7mzhYyiOABMnyLs8NLaDGrd2bAgM2OvWEZfZSSkk5Lp-ML4c9-07Qisi92cvun9Lxs-54hIGbAzR1Tkm7EMOrljGk2UEEd3sVSQ8cW0b/s1600/Salmon+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtD_yrAjmKIaRza4W1vh_hfwOMpPIupwmBH-ws7mzhYyiOABMnyLs8NLaDGrd2bAgM2OvWEZfZSSkk5Lp-ML4c9-07Qisi92cvun9Lxs-54hIGbAzR1Tkm7EMOrljGk2UEEd3sVSQ8cW0b/s320/Salmon+5.jpg" width="320" /></a></div> And here's our ravioli!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixAyB_8EG3RK2vJLTmzZCI2Ot0dFDq1l49zsYpqd8Qdq6ODT7QPBVfZ4mpl57Og4HOtygcpfr5B0sK1s6ffFzRzpZFtYXBlxZb2J15nTmtIsksDplvi-UTPzcrML-hY7MDrCXtrm3bMauj/s1600/salmon+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixAyB_8EG3RK2vJLTmzZCI2Ot0dFDq1l49zsYpqd8Qdq6ODT7QPBVfZ4mpl57Og4HOtygcpfr5B0sK1s6ffFzRzpZFtYXBlxZb2J15nTmtIsksDplvi-UTPzcrML-hY7MDrCXtrm3bMauj/s320/salmon+6.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjjrN5K4bf60JKo8bxaIEj-yfJS9Gqdp46EHg98XwaGx3eSAJ4p8FjO4GpHEBJpBdWiwE1JpknkGTuD3WiGSfsvQKn18BNOGo-KohXNsAnDwdVs297n3-PCh38MJwA-fhAkiKdr9IOpnL/s1600/Salmon+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjjrN5K4bf60JKo8bxaIEj-yfJS9Gqdp46EHg98XwaGx3eSAJ4p8FjO4GpHEBJpBdWiwE1JpknkGTuD3WiGSfsvQKn18BNOGo-KohXNsAnDwdVs297n3-PCh38MJwA-fhAkiKdr9IOpnL/s320/Salmon+7.jpg" width="320" /></a></div> After a quk boil we sauteed them in butter and a tough of oil, since the coals were so hot<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcdssKsF81xhfWmN58rEXS1M5Y263W8QPkJwmDpCxtAAyVf0arIDlF6mFk24tsn3T3uH9WGIu09F127bwjrpst9rcNJfN8M-QoymF3oMrqR8vYWS1ZUKOcnbC0OqaNFr6K7pPGfS5Ogsq4/s1600/Salmon+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcdssKsF81xhfWmN58rEXS1M5Y263W8QPkJwmDpCxtAAyVf0arIDlF6mFk24tsn3T3uH9WGIu09F127bwjrpst9rcNJfN8M-QoymF3oMrqR8vYWS1ZUKOcnbC0OqaNFr6K7pPGfS5Ogsq4/s320/Salmon+8.jpg" width="320" /></a></div> Now time for the sauce, mushrooms, garlic, and onions cooked down in heavy cream with more chives and a few grape tomatoes to add a little color!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD9wvyn6wPrjcan3czi72z4ySuQQ99184CDQYTmvUzzjVxLelul1ugTmYFyBvNZCchmbgrKVoAs-YRIF1wX-tjEiVAsVmA2_H4GeGUB5vBXLMd0ZQD9_sr_ICx81NAe1fP6HFyU5HrI-C3/s1600/salmon+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD9wvyn6wPrjcan3czi72z4ySuQQ99184CDQYTmvUzzjVxLelul1ugTmYFyBvNZCchmbgrKVoAs-YRIF1wX-tjEiVAsVmA2_H4GeGUB5vBXLMd0ZQD9_sr_ICx81NAe1fP6HFyU5HrI-C3/s320/salmon+9.jpg" width="320" /></a></div> All finished and ready to be presented topped with a little Italian Flat Leaf Parsley<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh74M3WXebRSrwQOwu70DDsHCp0HJqhSOeBTxIBKJ4PxHGVUVxCNRdF7vrq9_XdOyNU4FFDhIcKA0ot0EfVDGJQEfjAVndrrAaplJTuAFVCilZxgso5UHWO_GjIxWUMO4B92Y3qogROU6Zf/s1600/Salmon+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh74M3WXebRSrwQOwu70DDsHCp0HJqhSOeBTxIBKJ4PxHGVUVxCNRdF7vrq9_XdOyNU4FFDhIcKA0ot0EfVDGJQEfjAVndrrAaplJTuAFVCilZxgso5UHWO_GjIxWUMO4B92Y3qogROU6Zf/s320/Salmon+10.jpg" width="320" /></a></div>The dish came ut perfect just as we were after. We didn't do as well as we hoped, we did get a call, I believe 5th place out of the 30 so still good enough I suppose! We did do better in Chili, 2nd place! A good day and good eats for us, even if we didn't win!Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com0tag:blogger.com,1999:blog-2141615680255764282.post-58876300935056820832011-04-05T22:41:00.000-07:002011-04-05T22:46:58.610-07:00Cheese SteakWell we're not from Phili, we've never been there and we don't know anyone there......but we still wanted to make a cheese steak. Definately not authentic I'm sure but it is damn good! <br />
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<div style="text-align: center;">We started by roasting a nice head of garlic</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30jm7ygKAl_-KF_4QoZcP1dpfP7htXsuj_vHxHyvlUoQCXEj92Jq7ri5jgKlTVVUzqFo9eYT132LWKprnto2174bIM0aX8amcAsnUohx3LB79qdaj-6g9susY_3_9VCGcCTRzf2hZJE-8/s1600/SNB17437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30jm7ygKAl_-KF_4QoZcP1dpfP7htXsuj_vHxHyvlUoQCXEj92Jq7ri5jgKlTVVUzqFo9eYT132LWKprnto2174bIM0aX8amcAsnUohx3LB79qdaj-6g9susY_3_9VCGcCTRzf2hZJE-8/s400/SNB17437.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Now we turned that into some roasted garlic hummus. For this we tossed the roasted garlic cloves with a can of chick peas, salt, white pepper, and a quarter cup of extra virgin olive oil</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7rUCrDcYrphCXIl26YrNQuiqacRL9H5RNDTuKJb6i8TDLpesOyhQpmVO_YmFMGWjqvWHTdXTzX5P4QdffbO-nf3zewpCy-rFD4yP5F6hl94F1zpIO5OEShAATr7StoGve5UU4Y_zmqkw/s1600/SNB17445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7rUCrDcYrphCXIl26YrNQuiqacRL9H5RNDTuKJb6i8TDLpesOyhQpmVO_YmFMGWjqvWHTdXTzX5P4QdffbO-nf3zewpCy-rFD4yP5F6hl94F1zpIO5OEShAATr7StoGve5UU4Y_zmqkw/s400/SNB17445.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvC49nzA98AsL517ojDQ7l9jh9uXvW1utoarbxcqNIG9P8H-xZR0jzoWj6aPRVTvYmwCtG2BQ0tM7IDQnvbkDMj4Sxhl_vaiuRozyXLRRjpHq7Sw675uSCqVEoX6luWrRjgjMozvW72LSz/s1600/SNB17446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvC49nzA98AsL517ojDQ7l9jh9uXvW1utoarbxcqNIG9P8H-xZR0jzoWj6aPRVTvYmwCtG2BQ0tM7IDQnvbkDMj4Sxhl_vaiuRozyXLRRjpHq7Sw675uSCqVEoX6luWrRjgjMozvW72LSz/s400/SNB17446.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoNLxRDeC_JTHxL3poP4fdycNjr2OdTz7lgYXLkSIgWa145gmNq7BmGGObMy4b9mP0XZdO9BeRDqGA7Wj_tokgaIvOr84-exiYLCVGZ0yl8LwbNEA10lFExRjid2e9UaBqel7-r3VXRSm1/s1600/SNB17448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoNLxRDeC_JTHxL3poP4fdycNjr2OdTz7lgYXLkSIgWa145gmNq7BmGGObMy4b9mP0XZdO9BeRDqGA7Wj_tokgaIvOr84-exiYLCVGZ0yl8LwbNEA10lFExRjid2e9UaBqel7-r3VXRSm1/s400/SNB17448.JPG" width="400" /></a></div><div style="text-align: center;">With the spread made we had to make the buns. We stuck with the no knead bread from "Artisan Bread in Five Minutes A Day"</div><br />
<div style="text-align: center;">For the basic buns you just combine:</div><div style="text-align: center;">2 Cups Water</div><div style="text-align: center;">.75 Tablespoons Yeast</div><div style="text-align: center;">.75 Tablespoons Kosher Salt</div><div style="text-align: center;">1 Tablespoon Sugar</div><div style="text-align: center;">1/4 Cup Melted Butter</div><div style="text-align: center;">3.5 Cups Bread Flour</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dSfMNiKv3rv4dzogjRS6L5979SjKcaDsWQh5tIulWJzgYdiJcZzZG-LdCAo7C1b3ir40CpyqCPjepmab24jtAyJwqaXX6hKChvcJEeF5VBxYWOMn9PHg2gagAnoliS7oDVQtDL2Su0aQ/s1600/SNB17454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dSfMNiKv3rv4dzogjRS6L5979SjKcaDsWQh5tIulWJzgYdiJcZzZG-LdCAo7C1b3ir40CpyqCPjepmab24jtAyJwqaXX6hKChvcJEeF5VBxYWOMn9PHg2gagAnoliS7oDVQtDL2Su0aQ/s400/SNB17454.JPG" width="400" /></a></div><div style="text-align: center;">Then toss it into fridge over night, shape into sub bun shapes and let rise for about 45 minutes while you preheat the oven to 350 degrees</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzN-hXb80azpPcOb_5EHvnN4myli4sE1_hi1UAq9I182KzF6zwPmreGYFBtovVsE9sztVdc90P25hyphenhyphenIpk38Geo2ThCudK4Xqbp5VdjzXHbRxUJyIqVLjXauWn7tSilIbFOg2NHbGs33in6/s1600/SNB17479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzN-hXb80azpPcOb_5EHvnN4myli4sE1_hi1UAq9I182KzF6zwPmreGYFBtovVsE9sztVdc90P25hyphenhyphenIpk38Geo2ThCudK4Xqbp5VdjzXHbRxUJyIqVLjXauWn7tSilIbFOg2NHbGs33in6/s400/SNB17479.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">And after they baked for half an hour</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzp6mMbylV2R_El_8lRBDjwZxQqamD3ZUZ1XwE7R6sa8TW-lSE-SWkoCPO6Mds6V8pOA6pJPXRdw137HEus2R-o871GWx2vXroY-biCruu4YybtTfl1sTgW-YwHk72PfIZ1sYo-8E4sIHr/s1600/SNB17503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzp6mMbylV2R_El_8lRBDjwZxQqamD3ZUZ1XwE7R6sa8TW-lSE-SWkoCPO6Mds6V8pOA6pJPXRdw137HEus2R-o871GWx2vXroY-biCruu4YybtTfl1sTgW-YwHk72PfIZ1sYo-8E4sIHr/s400/SNB17503.JPG" width="400" /></a></div><div style="text-align: center;">Now we make a red wine beef broth to give the beef a bath a little later on. We start by frying up 1 large carrot, 1 rib of celery, 1 large onion, and 3 cloves of garlic</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgikp464QdcLKRWziyUcpGd8H7dMEiEhd4FF6bfeMRa4NCP2XGmSDAC9xnYk6-N4zD3KpS04X81n1vpWIS7aP1BTzhCwOpk81yC2gYKWba_2qKr5uLsBqN-KciVkRqAwU8iiaMhtq9QO1sS/s1600/SNB17450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgikp464QdcLKRWziyUcpGd8H7dMEiEhd4FF6bfeMRa4NCP2XGmSDAC9xnYk6-N4zD3KpS04X81n1vpWIS7aP1BTzhCwOpk81yC2gYKWba_2qKr5uLsBqN-KciVkRqAwU8iiaMhtq9QO1sS/s400/SNB17450.JPG" width="400" /></a></div><div style="text-align: center;">Then I added a couple cups of red wine, a cup of beef stock and a tablespoon of thyme and let it all cook together</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaLoA3i8Q0vjyBVqg6oZM_D4Y0SEKkODmR1MRbTxixadpgJ90CEzO-TKwEjqanaRZohO8Btt4dGNGWnw2w8q8hVSqUA8YcDlKjCXzGVnFgCeC-XqmyDAnAPw9IB-JGol6jfQG0uaXkfuRN/s1600/SNB17453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaLoA3i8Q0vjyBVqg6oZM_D4Y0SEKkODmR1MRbTxixadpgJ90CEzO-TKwEjqanaRZohO8Btt4dGNGWnw2w8q8hVSqUA8YcDlKjCXzGVnFgCeC-XqmyDAnAPw9IB-JGol6jfQG0uaXkfuRN/s400/SNB17453.JPG" width="400" /></a></div><div style="text-align: center;">Then it was time to puree it all together</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCFeNZaPFZzD4H9DKuxa1gHj3WevHXgoPuccCScc_WSHuFUdPbxctgL9d9GdgkOplMbhFNh_zgFpJn6KfElrlnMr1GMh5tG5lLNAUeAibwCOXfqIr3rh6UNQ6O-rb7IYHeeaKJJZRiXflc/s1600/SNB17461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCFeNZaPFZzD4H9DKuxa1gHj3WevHXgoPuccCScc_WSHuFUdPbxctgL9d9GdgkOplMbhFNh_zgFpJn6KfElrlnMr1GMh5tG5lLNAUeAibwCOXfqIr3rh6UNQ6O-rb7IYHeeaKJJZRiXflc/s400/SNB17461.JPG" width="400" /></a></div><div style="text-align: center;">Now it's time to concentrate on the beef. For this we used tri tip</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsryZYmcSokfmtXD-P_OG9jyGPojI3dwGb6lEvoXctpBwNccEl2eV-sYIhgy_mII8KBW7P3Wy2cI0YVyvLf5rdFg983VBdy5pS2giAiVcO3ifefIen8XcMY_gCiS9knuMqtt4k2FIr9enC/s1600/SNB17498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsryZYmcSokfmtXD-P_OG9jyGPojI3dwGb6lEvoXctpBwNccEl2eV-sYIhgy_mII8KBW7P3Wy2cI0YVyvLf5rdFg983VBdy5pS2giAiVcO3ifefIen8XcMY_gCiS9knuMqtt4k2FIr9enC/s400/SNB17498.JPG" width="400" /></a></div><div style="text-align: center;">This was a beautiful cut of meat. Unfortunately we just couldn't cook it whole so we put it in nice little slices</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJAM4aSnnrPG-_3n5q02nh9GuIG-9PnHOj3JnAip_p77f-tKANbcKYq1qDDGGQfYmt8_iLPy9wxQzrOHgyWUAnLLgfap66H-4rZS5y4KygKivC8qe7tqU9b49Qa6WMUA1r1XKYtmZNq2T/s1600/SNB17499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJAM4aSnnrPG-_3n5q02nh9GuIG-9PnHOj3JnAip_p77f-tKANbcKYq1qDDGGQfYmt8_iLPy9wxQzrOHgyWUAnLLgfap66H-4rZS5y4KygKivC8qe7tqU9b49Qa6WMUA1r1XKYtmZNq2T/s400/SNB17499.JPG" width="400" /></a></div><div style="text-align: center;">And we grilled them up with a little salt and white pepper</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnyEK2CCUnnmd2PsPgxNEX-t3p1kSL1QvbH9qEq3pIcz_vopFou76eq5WHC1_hyphenhyphenIeLvTRfhgBBc8GiN64c5M1zIF3dT0VwXJqcPkyHsBgZUdC_aS_IV7E95B1CpKJJcpJDE8Da3XKF-3mv/s1600/SNB17532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnyEK2CCUnnmd2PsPgxNEX-t3p1kSL1QvbH9qEq3pIcz_vopFou76eq5WHC1_hyphenhyphenIeLvTRfhgBBc8GiN64c5M1zIF3dT0VwXJqcPkyHsBgZUdC_aS_IV7E95B1CpKJJcpJDE8Da3XKF-3mv/s400/SNB17532.JPG" width="400" /></a></div><div style="text-align: center;">After they were seared real nice on both sides we gave the beautiful slices a nice little bath in the red wine broth</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItB6wNjzCfoi4V6wfMm8B0vw4pcWQtzuXiHpfwIBWu-x3kDyBagqNQNHxv5o-7kh_wCEIQWg1ItHV1p1ffDG5jHaKzbCQv-PJmARnQ4NAm_zvedULxJTl3TilMuNyLqwzaZVaCNymPPKw/s1600/SNB17539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItB6wNjzCfoi4V6wfMm8B0vw4pcWQtzuXiHpfwIBWu-x3kDyBagqNQNHxv5o-7kh_wCEIQWg1ItHV1p1ffDG5jHaKzbCQv-PJmARnQ4NAm_zvedULxJTl3TilMuNyLqwzaZVaCNymPPKw/s400/SNB17539.JPG" width="400" /></a></div><div style="text-align: center;">Now to focus on the mushrooms, onions and the peppers. We used 2 anaheims, 2 poblanos, 2 thai, and five serrano chiles as well as oyster mushrooms and a couple of small onions.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIW_plJbtBIP7TInt08bQ3_3wEMn5___nSxLX9hL_hwc3pvz-Zh4XTOFhrUwsU2IL_y2YZ26HWpy1mMNL0jxM3zyq0ajtzSenJ8bkfC4OEa-QWCw2iICJ6WiniaaWiKPW_bVS_6z9k6Vu/s1600/SNB17506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIW_plJbtBIP7TInt08bQ3_3wEMn5___nSxLX9hL_hwc3pvz-Zh4XTOFhrUwsU2IL_y2YZ26HWpy1mMNL0jxM3zyq0ajtzSenJ8bkfC4OEa-QWCw2iICJ6WiniaaWiKPW_bVS_6z9k6Vu/s400/SNB17506.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi38Au3V-giU6S6WEyDbTGq38BHLoT-oilfPjsQRCyg3j28hrzSf77bwUhEOtQCsPOpFcRIJiDO9ufNEgT5LyAySO8gIkFTwsZONRjW2ZQksvA-74sEGTBgIQAr6Cw3Zga70Iiukr2mJXSd/s1600/SNB17509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi38Au3V-giU6S6WEyDbTGq38BHLoT-oilfPjsQRCyg3j28hrzSf77bwUhEOtQCsPOpFcRIJiDO9ufNEgT5LyAySO8gIkFTwsZONRjW2ZQksvA-74sEGTBgIQAr6Cw3Zga70Iiukr2mJXSd/s400/SNB17509.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">We started sauteeing the onion, then added the peppers and finally the mushrooms.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtsQQGQBSOT7vcxwCMUAaUYoqFNkHbxXNVnERHLr0TW3XhnSvBKJw33FoNAProCOLH0itCsFkAErosED8ofxkXBhV5ab2-cTZ-nfuFG7z7zvsO5cbz0a6uWIAy2Hk2amjaHHyjMlCZeBq/s1600/SNB17507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtsQQGQBSOT7vcxwCMUAaUYoqFNkHbxXNVnERHLr0TW3XhnSvBKJw33FoNAProCOLH0itCsFkAErosED8ofxkXBhV5ab2-cTZ-nfuFG7z7zvsO5cbz0a6uWIAy2Hk2amjaHHyjMlCZeBq/s400/SNB17507.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMeV57XR_jnTAeRyy7rENLos0qwuFxCKcWIjrESMg_MFxk3OamMWe4YSC0AcMQ18BMqDyJL9HI4HK9E6XBlTUoWiDkpuo2_cJ9RLkrqxXCYr7G_KyvtcEM1D4RByhrh5Nkn_FURZ3J_VoB/s1600/SNB17508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMeV57XR_jnTAeRyy7rENLos0qwuFxCKcWIjrESMg_MFxk3OamMWe4YSC0AcMQ18BMqDyJL9HI4HK9E6XBlTUoWiDkpuo2_cJ9RLkrqxXCYr7G_KyvtcEM1D4RByhrh5Nkn_FURZ3J_VoB/s400/SNB17508.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWF22aStVZ7De8p32kY4jVwwo-_mYRN1a0ClwcP_9QGyYe1NKzmhQ0Za11hwTd7heUkDygD36GQPcC5sXJdLRErm-5hi_G76CWXUsCrf92mw5nUpRxvtxMBNL4CSD4QBqkRrLVM5TRzHqc/s1600/SNB17510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWF22aStVZ7De8p32kY4jVwwo-_mYRN1a0ClwcP_9QGyYe1NKzmhQ0Za11hwTd7heUkDygD36GQPcC5sXJdLRErm-5hi_G76CWXUsCrf92mw5nUpRxvtxMBNL4CSD4QBqkRrLVM5TRzHqc/s400/SNB17510.JPG" width="400" /></a></div><div style="text-align: center;">And for the final component, the cheese sauce. For this I choose to use Oaxaca Cheese.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk8yIyOfBWySrZ-DOInIwvwDX8DsiDRg_R_4lRmCRz1IzUpTjJCRXDyZy8Eoqa6olHZGw4qzk1eY_1zs1l7-36iCcxqpOsmOAQMJYaElduRCy5qdPbbAcZmo1eHTrLZ1AuhNJNmws66yVU/s1600/SNB17512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk8yIyOfBWySrZ-DOInIwvwDX8DsiDRg_R_4lRmCRz1IzUpTjJCRXDyZy8Eoqa6olHZGw4qzk1eY_1zs1l7-36iCcxqpOsmOAQMJYaElduRCy5qdPbbAcZmo1eHTrLZ1AuhNJNmws66yVU/s400/SNB17512.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">We mixed it with 1/4 cup of half and half cream over a double boiler and melted it down</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXAxGcDb3tq_W1ZSFg9bvuOGDfm_J7Rai3G722zYctY025eLdSPTvVuiz9VIFlJYWyPdo2l30tUb8ZSemYQOEozXArMOY7Q_PzktOJjR9KbV_1XPcTHZylV8PCdAqIvFINsPXt2dZ5rU4/s1600/SNB17514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXAxGcDb3tq_W1ZSFg9bvuOGDfm_J7Rai3G722zYctY025eLdSPTvVuiz9VIFlJYWyPdo2l30tUb8ZSemYQOEozXArMOY7Q_PzktOJjR9KbV_1XPcTHZylV8PCdAqIvFINsPXt2dZ5rU4/s400/SNB17514.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij1d_UevtVEIkgusQD5uXW12UckneI4zX8GO_0Qx1XE5tFIKE6wP_K6EMYFBIOSiaXVHjNhe-qXeqQpYTCnsZp2W8xA89jWNsoyYWWXAX4UNib4kTv4RQoIB7TVQ25VjCwH4wAh29lrbGM/s1600/SNB17521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij1d_UevtVEIkgusQD5uXW12UckneI4zX8GO_0Qx1XE5tFIKE6wP_K6EMYFBIOSiaXVHjNhe-qXeqQpYTCnsZp2W8xA89jWNsoyYWWXAX4UNib4kTv4RQoIB7TVQ25VjCwH4wAh29lrbGM/s400/SNB17521.JPG" width="400" /></a></div><div style="text-align: center;">And finally it all comes together. Basically we have a homemade bun, smothered with roasted garlic hummus, then the red wine bathed beef, then the peppers, onions, and oyster mushrooms, and finally the cheese sauce. This was the best sandwich any of us had ever had!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4TtmvCBSSKb8eGVn6N7W-H3Gut2VDJnhsVFu7muHs5eVneSgMyvCWhK1dv39-irBlNApI-wq7TYbKB-icpNl2ZwVMtqTHt83RDL1gKgGYFWjJY2m0OyMLGOi6_v7vOlI8WB-_K0q1rUe/s1600/SNB17549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4TtmvCBSSKb8eGVn6N7W-H3Gut2VDJnhsVFu7muHs5eVneSgMyvCWhK1dv39-irBlNApI-wq7TYbKB-icpNl2ZwVMtqTHt83RDL1gKgGYFWjJY2m0OyMLGOi6_v7vOlI8WB-_K0q1rUe/s400/SNB17549.JPG" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGhXAmDGy3_XU38I_DraDBEGul68FWdDIHVFEk9y8HINtk55smtwFYpCisSl5PLWw1T-QQT6vjDS6UloWzV4ig2X6OgApodf5K9yxDIalHV5TWJkVFqbdh_mkzj7FAGLY0n1qa2fviR1x-/s1600/SNB17553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGhXAmDGy3_XU38I_DraDBEGul68FWdDIHVFEk9y8HINtk55smtwFYpCisSl5PLWw1T-QQT6vjDS6UloWzV4ig2X6OgApodf5K9yxDIalHV5TWJkVFqbdh_mkzj7FAGLY0n1qa2fviR1x-/s400/SNB17553.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuF4GQls4S16s4TnXiuOc9JXXlZ7lFq5U6sV_uZpBQ9PmWUGmYe-JVdCWfn4U6DoB5RkNP434J47C9gBpnXl240FtjFTukgmoYdLZdL5K85OQr5HlsRsJZfrH_ojkTXfbRTNUN3jzgTLog/s1600/SNB17556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuF4GQls4S16s4TnXiuOc9JXXlZ7lFq5U6sV_uZpBQ9PmWUGmYe-JVdCWfn4U6DoB5RkNP434J47C9gBpnXl240FtjFTukgmoYdLZdL5K85OQr5HlsRsJZfrH_ojkTXfbRTNUN3jzgTLog/s400/SNB17556.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jagXwsEbVLf8dA3L2vwBb4ZEU-U2yLK47ryFkkLkvSeWlmV_Gsz0iSaR9ojcCy1JKC_Z6HKqrACoxuOrLT8g0lOgKN0D5FTXcCDKKckmllIUKtwgtbDV6UqONdoDQ6h26XnfFdH3LMlm/s1600/SNB17561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jagXwsEbVLf8dA3L2vwBb4ZEU-U2yLK47ryFkkLkvSeWlmV_Gsz0iSaR9ojcCy1JKC_Z6HKqrACoxuOrLT8g0lOgKN0D5FTXcCDKKckmllIUKtwgtbDV6UqONdoDQ6h26XnfFdH3LMlm/s400/SNB17561.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5GRXOz4KDg0TJux5W4WyXDMbEOQb25dd6jgLkTEkj9JOCrcKeLe2c9GoR_2d_dP7vmfHbqH9exOfExHOjDxaDh4mWqPLlAN5lDzdxMvNPQnKhAPhOpRhxdyvtEX0_xBOhwVfSFrfheoYY/s1600/SNB17562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5GRXOz4KDg0TJux5W4WyXDMbEOQb25dd6jgLkTEkj9JOCrcKeLe2c9GoR_2d_dP7vmfHbqH9exOfExHOjDxaDh4mWqPLlAN5lDzdxMvNPQnKhAPhOpRhxdyvtEX0_xBOhwVfSFrfheoYY/s400/SNB17562.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com0tag:blogger.com,1999:blog-2141615680255764282.post-48360435240228041602011-04-03T11:03:00.000-07:002011-04-03T11:22:13.163-07:00Corned Beef on RyeWe were at our butcher, Pete`s Mountain Meats in Port Alberni, last Saturday. He tossed us a brisket flat he had cured for corned beef and we went to town. If you`re ever in Port, stop by, he makes incredible products, all of the sausages and pastries are exceptionaly incredible.<br />
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After much debate on what we wanted to do with the corned beef we came to a consensus. First a sandwich.....We made our own rye bread, coated the pieces with an asiago cheese spread, pile on some kraut, smoked corned beef, and jarlsberg cheese. Finally we coated the bread in butter and fried it all up like a grilled cheese sandwich. Then we made a has out of the rest, check it out and enjoy! <br />
<br />
First up the rye bread. I`ve been making a lot of breads out of the Artisan Breads In Five Minutes A Day cook book. While the breads are not 100% as good as ``traditional`` breads I find that if you increase the hydration a bit it comes very close and you have fresh bread whenever you need. Definately a good plan.<br />
<br />
2.25 Cups Water<br />
.75 Tablespoon Yeast<br />
.75 Tablespoon Kosher Salt<br />
0.5 Cups Rye Flour<br />
2.75 Cups Bread Flour<br />
<br />
Working the dough as little as possible mix all of the ingredients together, it should come together like this. Then let it sit at room temp for a couple of hours, covered, and put it into the fridge over night.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1ajIGg5fmeUIpLOYrDjw2ad63m-0qKXpFnbntXRPmlbwPvtqYUrKHB25ql2Sc9FgYT3MO2V2I-JPz2JF_QPd0P4N80xPr_mdqo7xS4abdVdAMgnWugGVpyeBmh2NqpiQzZmUo02_VzkJ/s1600/SNB17451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1ajIGg5fmeUIpLOYrDjw2ad63m-0qKXpFnbntXRPmlbwPvtqYUrKHB25ql2Sc9FgYT3MO2V2I-JPz2JF_QPd0P4N80xPr_mdqo7xS4abdVdAMgnWugGVpyeBmh2NqpiQzZmUo02_VzkJ/s400/SNB17451.JPG" width="400" /></a></div>In the morning take it out of the fridge, handling as little as possible shape into a ball, coat in flour, and proof at room temp for a couple of hours, in the mean time pre heat the oven to 450 degrees with a baking stone in place and a pan below to catch water.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBoCL6k2EWNCtezYQ8PHlXjIGI1dzWatrSQeNJCTOgeoHuMD8BB9e_5ijbpE_YNvWm8SgifyXDBHc3Ss84fhjKkabZCeP3aaJcMwQpDY_SXvdqZTEnbIlIjV6PD_5a-ddtcsyQ1caFcSF/s1600/SNB17463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBoCL6k2EWNCtezYQ8PHlXjIGI1dzWatrSQeNJCTOgeoHuMD8BB9e_5ijbpE_YNvWm8SgifyXDBHc3Ss84fhjKkabZCeP3aaJcMwQpDY_SXvdqZTEnbIlIjV6PD_5a-ddtcsyQ1caFcSF/s400/SNB17463.JPG" width="400" /></a></div>Place a few slashes in the bread before baking it....<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHchB1CXSbP7eXmdM6LRgUQ4TtRRXDU-nK9Y2Sr4d1-8xLZ_YJF3Qmu5cFAyFaOZAT-yWyZ-F4v9-3IIqkULu02OuiSOXFWiCESi1PRS46utNyktI_C5udZTqDrmfAufqK6As55m90zpf/s1600/SNB17472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHchB1CXSbP7eXmdM6LRgUQ4TtRRXDU-nK9Y2Sr4d1-8xLZ_YJF3Qmu5cFAyFaOZAT-yWyZ-F4v9-3IIqkULu02OuiSOXFWiCESi1PRS46utNyktI_C5udZTqDrmfAufqK6As55m90zpf/s400/SNB17472.JPG" width="400" /></a></div>Place it on the stone in the oven, immediately dump one cup of cold water into the pan below the baking stone and close the oven door. Bake for about half an hour.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgboNnMoMjr7ImXZbCnxY0ww2haU3VIlow2BovFkbskL9LuVpWtI2s4EVwXok1xcfJcrvnN2qFkZjFwGPHZxcrivzMlfcgih2MskxcmyPGcfzkW9BhK8Uh7mZMP3iEAqGwyMjf5BaUN6vL9/s1600/SNB17496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgboNnMoMjr7ImXZbCnxY0ww2haU3VIlow2BovFkbskL9LuVpWtI2s4EVwXok1xcfJcrvnN2qFkZjFwGPHZxcrivzMlfcgih2MskxcmyPGcfzkW9BhK8Uh7mZMP3iEAqGwyMjf5BaUN6vL9/s400/SNB17496.JPG" width="400" /></a></div>Now to make the cheese spread.<br />
<br />
1 Cup Mayo<br />
0.5 Cup Diced Green Onions<br />
0.35 Cups Asiago Cheese<br />
0.25 Cups Diced Mushrooms<br />
8 Ounces Sour Cream<br />
<br />
Mix together all the ingredients in a pie pan<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4cV6oYb2WWUvKZ0yQ_FOvcJYBqL1A6m-gJS4TYWYuGC-nIGfS_BcKAq8tzbpXEl9ufCU6M4THUJaxTcdjP9uvSulKd-6UM2aYFmm0ytccLodQYYpytOrSuIIB37h6ibqqGVV0cUcGi8Od/s1600/SNB17438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4cV6oYb2WWUvKZ0yQ_FOvcJYBqL1A6m-gJS4TYWYuGC-nIGfS_BcKAq8tzbpXEl9ufCU6M4THUJaxTcdjP9uvSulKd-6UM2aYFmm0ytccLodQYYpytOrSuIIB37h6ibqqGVV0cUcGi8Od/s400/SNB17438.JPG" width="400" /></a></div>Top with more asiago cheese<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirPdGxMOZsWnwgSn-FBZy1Q_llixVZ6xt2hXeN7R9Qc7Rv1yrqQXHrVc6giDimW4HBzx2cl6jJyn-nNQwhgEyv3n3Uu-drRm17LU1PO-vIpreMUx9cjdoVK6IQcsXDo_zw1_uOirLFaIWu/s1600/SNB17441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirPdGxMOZsWnwgSn-FBZy1Q_llixVZ6xt2hXeN7R9Qc7Rv1yrqQXHrVc6giDimW4HBzx2cl6jJyn-nNQwhgEyv3n3Uu-drRm17LU1PO-vIpreMUx9cjdoVK6IQcsXDo_zw1_uOirLFaIWu/s400/SNB17441.JPG" width="400" /></a></div>Bake in a 350 degree oven for half an hour<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalkQFAV69G2SQKaQPFOYv9PlBQWL2YCxaLphGc2uOD-atnW0TSPNwTvTX5jN04u0rF-I7J_lZF24k-Stk5Qo_U5vJ1m4wZWMuDl83rhfbg99OhMpnAedZvd61vNGys1bfNtA4cgrW3r1b/s1600/SNB17459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalkQFAV69G2SQKaQPFOYv9PlBQWL2YCxaLphGc2uOD-atnW0TSPNwTvTX5jN04u0rF-I7J_lZF24k-Stk5Qo_U5vJ1m4wZWMuDl83rhfbg99OhMpnAedZvd61vNGys1bfNtA4cgrW3r1b/s400/SNB17459.JPG" width="400" /></a></div>Now it`s time for the main event....the corned beef!<br />
<br />
We tossed it on the smoker with a little cherry wood, bringing the temperature up slowly to 350 degrees<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5Jr_9eYW2AoVrqdl8CmMV-VUvvKGYvgP-1OVX3zpyS1U65ogM7zwpkrEg6oWF2Iz0fk0hX5632aZ1xcDcRBTIZtptQOvZfTQtxowoHyjswT1cBOB0Of67rYd905T5SDpCOTIOF0BoTE4/s1600/SNB17473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5Jr_9eYW2AoVrqdl8CmMV-VUvvKGYvgP-1OVX3zpyS1U65ogM7zwpkrEg6oWF2Iz0fk0hX5632aZ1xcDcRBTIZtptQOvZfTQtxowoHyjswT1cBOB0Of67rYd905T5SDpCOTIOF0BoTE4/s400/SNB17473.JPG" width="400" /></a></div>After about an hour a half the brisket flat was at about 155 internal and looked like this<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eVivqeroezeuPOPmA0VvA3LpJn8LrpctOnmzlNdqyALyQWUu-6CesHlNEDiNMpFPbAR5UFdGHq1N4oJayxNV1rfEf1P1pemR3jq4BSSzooeCD1dES-5YmEGNYKxd5zoLIkc-Ww1z52B8/s1600/SNB17501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eVivqeroezeuPOPmA0VvA3LpJn8LrpctOnmzlNdqyALyQWUu-6CesHlNEDiNMpFPbAR5UFdGHq1N4oJayxNV1rfEf1P1pemR3jq4BSSzooeCD1dES-5YmEGNYKxd5zoLIkc-Ww1z52B8/s400/SNB17501.JPG" width="400" /></a></div>We tossed it in a pot with a little beef broth until it was tender, about another hour<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrY72K14mMwivtjOxhs_cQT3NVZjsKn-XyNNwv-Ly5LVxbSJdW9NsH_91ikFj0UlLTCFQZhargFChnBBfxznBJf2TZF1oTCjuhzjSY-YBkn1aCuzzUI2lGtOxWtHWKE5K2xA4tLRaj-zcM/s1600/SNB17502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrY72K14mMwivtjOxhs_cQT3NVZjsKn-XyNNwv-Ly5LVxbSJdW9NsH_91ikFj0UlLTCFQZhargFChnBBfxznBJf2TZF1oTCjuhzjSY-YBkn1aCuzzUI2lGtOxWtHWKE5K2xA4tLRaj-zcM/s400/SNB17502.JPG" width="400" /></a></div>The corned beef is all done!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIDMvcCbMcL76-0MtiH4wVKpcOPhMXxKYI-04rr5L24PFV7dHW2SCG5z6B5rIV8kh-x7JqbWac-dyjlT3hj3WI9Rxs0n3LmNGlCTtIZmeqNGsG5LzW0vVtTpHzjOWEvjD0bG_YYygPHHSB/s1600/SNB17526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIDMvcCbMcL76-0MtiH4wVKpcOPhMXxKYI-04rr5L24PFV7dHW2SCG5z6B5rIV8kh-x7JqbWac-dyjlT3hj3WI9Rxs0n3LmNGlCTtIZmeqNGsG5LzW0vVtTpHzjOWEvjD0bG_YYygPHHSB/s400/SNB17526.JPG" width="400" /></a></div>Now to assemble the sandwich. First asiago cheese spread on each slice of bread along with kraut on one side<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS78QDUUtS_AqbSxOW2WXkFkJiw1O8GTL55aMFpKnevt4hA9Lshg4JXu8e5kVA8xCYI0hIGYJ-5zk3GoMywhNfJJ6Xd_lrTGNpXuNddhboZywcNPr16WX1XH23icks313B45J1MeQah6kP/s1600/SNB17525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS78QDUUtS_AqbSxOW2WXkFkJiw1O8GTL55aMFpKnevt4hA9Lshg4JXu8e5kVA8xCYI0hIGYJ-5zk3GoMywhNfJJ6Xd_lrTGNpXuNddhboZywcNPr16WX1XH23icks313B45J1MeQah6kP/s400/SNB17525.JPG" width="400" /></a></div>Added on a pile of smoked corn beef and jarlsberg cheese<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizNPm48bC3ysxkHHNjHq2cXzjW1s9APjGebIhRdpIfSZ7q9Qz-6DSo9zYAm6Dvp0xT1USPoY30m-U82jFymKh7M0EqEZscRKnSkaAsrwcGGEVuVBRZwKg5LDbNyVzaQjtFZcKalo5L4O7I/s1600/SNB17529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizNPm48bC3ysxkHHNjHq2cXzjW1s9APjGebIhRdpIfSZ7q9Qz-6DSo9zYAm6Dvp0xT1USPoY30m-U82jFymKh7M0EqEZscRKnSkaAsrwcGGEVuVBRZwKg5LDbNyVzaQjtFZcKalo5L4O7I/s400/SNB17529.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYvsYqYG38PqcAn7o6PkwblfOoN3oiko3lsZduYT1OUP3s0MxrPC1DuodM9VMzQIf7ULtVIRyrP5e6HPAKXgXJER2Y0u3iqdLiRM6SFEKOjCX1GZgHlOutfvv-0hkRzSnluDa22zpp_Q9S/s1600/SNB17531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYvsYqYG38PqcAn7o6PkwblfOoN3oiko3lsZduYT1OUP3s0MxrPC1DuodM9VMzQIf7ULtVIRyrP5e6HPAKXgXJER2Y0u3iqdLiRM6SFEKOjCX1GZgHlOutfvv-0hkRzSnluDa22zpp_Q9S/s400/SNB17531.JPG" width="400" /></a></div>Now it is time to sautee it like a grilled cheese and end up with one wicked sandwich!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_usNeCqPnYw7k1zoeAYWqpy77IVCfWitC0aAYkeRTyZNhhglAnFKQ3mgZxGzXXhG_q6N8AildtxPgLRFc2vRthfpeJaWjnBdVlmRYSEaPbYR6QSG5280YcIEuMsoMoXrnnOTsyklgsjhj/s1600/SNB17536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_usNeCqPnYw7k1zoeAYWqpy77IVCfWitC0aAYkeRTyZNhhglAnFKQ3mgZxGzXXhG_q6N8AildtxPgLRFc2vRthfpeJaWjnBdVlmRYSEaPbYR6QSG5280YcIEuMsoMoXrnnOTsyklgsjhj/s400/SNB17536.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8AOYz84o6TVb9WniCCDyHibaK8dCzlS4qNuBcpFSflyNIEguD-5AHYosv76TFmWtz40BSXclM8k_dt6ufDVnFuWGeavtfux6gEBOjIc4JCJXNOOYmcuGrot6SpwjeLe5lE_CM0_iT6Gu/s1600/SNB17537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8AOYz84o6TVb9WniCCDyHibaK8dCzlS4qNuBcpFSflyNIEguD-5AHYosv76TFmWtz40BSXclM8k_dt6ufDVnFuWGeavtfux6gEBOjIc4JCJXNOOYmcuGrot6SpwjeLe5lE_CM0_iT6Gu/s400/SNB17537.JPG" width="400" /></a></div>The leftover corned beef was turned into one wicked has the next day. We started by shredding, soaking, drying and frying a few potatoes with salt, pepper, smoked paprika, and thyme. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqh_6AnLJ72HGZPPr-PuiTnFykNH4tfFn7ZJcFCdLRNrtsSEgG0o3sL_nDYd7hvkP56LvH3OgebtTZI6Y8fSIE3rHu-vb-zYtSpk4VYWoR_GwLErdhAyKTryBkOdLsON-cj1629fFxaQg2/s1600/SNB17564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqh_6AnLJ72HGZPPr-PuiTnFykNH4tfFn7ZJcFCdLRNrtsSEgG0o3sL_nDYd7hvkP56LvH3OgebtTZI6Y8fSIE3rHu-vb-zYtSpk4VYWoR_GwLErdhAyKTryBkOdLsON-cj1629fFxaQg2/s400/SNB17564.JPG" width="400" /></a></div>In the mean time we sauteed jalapenos, zuchinni, orange peppers and onions <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgujmq7iE7af31WGz3pSRT7TFIJ1wC9pdrv_uBJo1cS2b0g01C3akJ3jvbyp9PW4OWQ3MswOuy4zTNRZTvs2cwDYvMBZenobT8B-PBfq1OVUMJyQ6e-aAk0D3mNuKx1gq07vZxJSPp145Wm/s1600/SNB17566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgujmq7iE7af31WGz3pSRT7TFIJ1wC9pdrv_uBJo1cS2b0g01C3akJ3jvbyp9PW4OWQ3MswOuy4zTNRZTvs2cwDYvMBZenobT8B-PBfq1OVUMJyQ6e-aAk0D3mNuKx1gq07vZxJSPp145Wm/s400/SNB17566.JPG" width="400" /></a></div>Added mushrooms<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghzHynLLOt6H3HqjBpHIIcQlMm9OvVgqrs7d8F7bbShnh-klJr-tkVKApv5zZW4-13B3y4Hp4VDMqAfSRoSNlzd-1L0q_Is37T0ENyqu6NRGjkigKzFpHfl59oht20_HGp2ObZVNkwKVzm/s1600/SNB17567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghzHynLLOt6H3HqjBpHIIcQlMm9OvVgqrs7d8F7bbShnh-klJr-tkVKApv5zZW4-13B3y4Hp4VDMqAfSRoSNlzd-1L0q_Is37T0ENyqu6NRGjkigKzFpHfl59oht20_HGp2ObZVNkwKVzm/s400/SNB17567.JPG" width="400" /></a></div>Corned Beef<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDssTPaOqrz8XAO2oOVQh3a72AydCysn3hNCk0MXvHSAK09A0Sj5RGLDzvrLejSoJ9tLS1bawjMMcgJGQATiQbPpAcWycjFvJl7VjYmPmNVnkyCyFWZlGHWRUAp3_rQmjsx5dzmV7hHQFM/s1600/SNB17568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDssTPaOqrz8XAO2oOVQh3a72AydCysn3hNCk0MXvHSAK09A0Sj5RGLDzvrLejSoJ9tLS1bawjMMcgJGQATiQbPpAcWycjFvJl7VjYmPmNVnkyCyFWZlGHWRUAp3_rQmjsx5dzmV7hHQFM/s400/SNB17568.JPG" width="400" /></a></div>Cooked it down<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsR4-86LxKuWOpzTW22AxLUailux5E5E3mQdzTP0VxGPMi2Is6Q0bwu5LftTwhvyn4hyoVvsPtUJ3nl-FhbUt8j076H0ZnAhsQaKhziZz4JSR1akg5flhuVqYp1nsyGFjc-LoxY0YCsqT/s1600/SNB17570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsR4-86LxKuWOpzTW22AxLUailux5E5E3mQdzTP0VxGPMi2Is6Q0bwu5LftTwhvyn4hyoVvsPtUJ3nl-FhbUt8j076H0ZnAhsQaKhziZz4JSR1akg5flhuVqYp1nsyGFjc-LoxY0YCsqT/s400/SNB17570.JPG" width="400" /></a></div>Finished the potatoes<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYAzfOWar3NTEESkXUlMz6FbumE_iH_8y-CQtHaVQ2Buze7Ym84J374SsaLnsg-iE0vtSj7sntfRKFkK0990s9VskLOyUW0kS638igDvAMWfw_bHZBGG4lPjd4qzCWOqSkPA-jZiF5dXaj/s1600/SNB17571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYAzfOWar3NTEESkXUlMz6FbumE_iH_8y-CQtHaVQ2Buze7Ym84J374SsaLnsg-iE0vtSj7sntfRKFkK0990s9VskLOyUW0kS638igDvAMWfw_bHZBGG4lPjd4qzCWOqSkPA-jZiF5dXaj/s400/SNB17571.JPG" width="400" /></a></div>And assembled one hell of a wicked meal!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWUG8YTRRk-rqiyEqshqewvmS3WV9HHk-t-bA3JxXeKEcas003Tk_Mv-tOclE8ReiYfzXA3JUIp2BYGISh7DcOFgMN0CDHQBT2XvdsCcJoFGncht4viRe9BpL5XBfH1rsra_ixZu4Xc19/s1600/SNB17574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWUG8YTRRk-rqiyEqshqewvmS3WV9HHk-t-bA3JxXeKEcas003Tk_Mv-tOclE8ReiYfzXA3JUIp2BYGISh7DcOFgMN0CDHQBT2XvdsCcJoFGncht4viRe9BpL5XBfH1rsra_ixZu4Xc19/s400/SNB17574.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5UlFMBXVYzKnyoiNhM38ddFosilsM1DFSXuZLDZ9_qUtWLmMEUu-jE_V72Or2KT2DRYYxrm2HrCShidqAoAXKKeSRsiQ5pPJ-s-P4F0RqDj3EWAFqssjqz7sjMpwhpZjV4tKzSRvQMyN3/s1600/SNB17578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5UlFMBXVYzKnyoiNhM38ddFosilsM1DFSXuZLDZ9_qUtWLmMEUu-jE_V72Or2KT2DRYYxrm2HrCShidqAoAXKKeSRsiQ5pPJ-s-P4F0RqDj3EWAFqssjqz7sjMpwhpZjV4tKzSRvQMyN3/s400/SNB17578.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5SMTO_wZoTKr8RBvXbBTEoK2IwbF25vSfI8P3f4NPaQ8DIC3LCMvtLrEsbLG2Kei0i8HetoDXDabALJWIrq49EHENFsubxAPploggOJWyARQxX-fGx0RMVNVy6sYV7cVlNgRlVMfNanO/s1600/SNB17579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5SMTO_wZoTKr8RBvXbBTEoK2IwbF25vSfI8P3f4NPaQ8DIC3LCMvtLrEsbLG2Kei0i8HetoDXDabALJWIrq49EHENFsubxAPploggOJWyARQxX-fGx0RMVNVy6sYV7cVlNgRlVMfNanO/s400/SNB17579.JPG" width="400" /></a></div>Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com1tag:blogger.com,1999:blog-2141615680255764282.post-30902494087080058232011-04-03T09:32:00.000-07:002011-04-03T09:38:56.784-07:00Butternut Squash and Ale SoupMade this soup on the greatest holiday of all...St. Paddy's Day. Unfortunately I didn't get very many good pics, it dissapeared too quick (seriously everyone loved this stuff)... The recipe comes from the Beer Bistro Cook Book which is also very very recomended! <br />
<br />
3 Tablespoons Butter<br />
2 Large Onions<br />
1 Small Butternut Squash<br />
4.5 Cups Chicken Stock<br />
1 1/2 Cups Heavy Cream<br />
1 1/2 Cups Aged Cheddar<br />
12 Ounces Cream Ale<br />
Salt and White Pepper<br />
<br />
<div style="text-align: center;">Melt the butter and sautee the diced onions and squash until the onions are transparent</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0CLWg7oG2D_gTLZX-gTpo1aRfXr0K5_1691NnBKzs0LVEp1samClvu-f-3U3ZqpObe6Gnw5hpNu3y24oZxn82jmwqiuGP5PEWyJGMJWIRRx3g9mfz2eDCxS5wn5qqxTF3yKHyAh4A2uuP/s1600/SNB17185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0CLWg7oG2D_gTLZX-gTpo1aRfXr0K5_1691NnBKzs0LVEp1samClvu-f-3U3ZqpObe6Gnw5hpNu3y24oZxn82jmwqiuGP5PEWyJGMJWIRRx3g9mfz2eDCxS5wn5qqxTF3yKHyAh4A2uuP/s400/SNB17185.JPG" width="400" /></a></div><div style="text-align: center;">Add the chicken stock and simmer until the squash is really soft about half an hour </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhANZ8XFDKAQBlI6T-wbMvrCh-C7D6H6dciwNnjs2oRtWnkMc_G0nxxhxEBF7LxAPwPqzLVGVAHEYSAx6ZadYM91_9U2Az2ZfugvQIYrifHEkphuH4NVNeJnVWxXWt-cKta4On1TYDsElJb/s1600/SNB17186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhANZ8XFDKAQBlI6T-wbMvrCh-C7D6H6dciwNnjs2oRtWnkMc_G0nxxhxEBF7LxAPwPqzLVGVAHEYSAx6ZadYM91_9U2Az2ZfugvQIYrifHEkphuH4NVNeJnVWxXWt-cKta4On1TYDsElJb/s400/SNB17186.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Now blend it all together</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WYKAgDcfUdHlmieJnbqJGxr6FuHu3K-0PRDWwjIh1-RSTvkd6zX9F2ZMfn23i5Fed3JzAKjG-iEsb3LNPIsoP7-jte8Zt2ER54Dq989v9JVS2Qq5_D-6aFltsef5m0p0tdlCPCxWo68y/s1600/SNB17187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WYKAgDcfUdHlmieJnbqJGxr6FuHu3K-0PRDWwjIh1-RSTvkd6zX9F2ZMfn23i5Fed3JzAKjG-iEsb3LNPIsoP7-jte8Zt2ER54Dq989v9JVS2Qq5_D-6aFltsef5m0p0tdlCPCxWo68y/s400/SNB17187.JPG" width="400" /></a></div><div style="text-align: center;"> Add the cream and bring to a boil, then back to a simmer</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0MZ26LGN2l5E4mv6Q2SS3EpDEA8uhxxj2iEDuTXPDurIt1d33whfZ5Ax-G9ykmkhIizskXtdN570FRER-2RsH6gLpnV2HCTdRfUTComQ0bHohkMxyYGDyUit6KIq5wELmpO2o7wjG0SFH/s1600/SNB17188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0MZ26LGN2l5E4mv6Q2SS3EpDEA8uhxxj2iEDuTXPDurIt1d33whfZ5Ax-G9ykmkhIizskXtdN570FRER-2RsH6gLpnV2HCTdRfUTComQ0bHohkMxyYGDyUit6KIq5wELmpO2o7wjG0SFH/s400/SNB17188.JPG" width="400" /></a></div><div style="text-align: center;"> Get yourself a nice cream ale</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkH9ExTVWFcjyPodOQkz1IRzQBA9WdyKQHYgfPlQTMZLDur6jKzgSOWfeXM8vEp2zhuF2NCQbiS-HBU7Hnw7YfhDXydU_kMBtkDNP3FnfDKBP_llwbw_bZhEUApqg3MBWJYCAeklr0AlSD/s1600/SNB17192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkH9ExTVWFcjyPodOQkz1IRzQBA9WdyKQHYgfPlQTMZLDur6jKzgSOWfeXM8vEp2zhuF2NCQbiS-HBU7Hnw7YfhDXydU_kMBtkDNP3FnfDKBP_llwbw_bZhEUApqg3MBWJYCAeklr0AlSD/s400/SNB17192.JPG" width="400" /></a></div><div style="text-align: center;"> Add in the beer, cheese, salt, and pepper and you are done! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdtl26BF3KJPmy3maBJuwbrdA-hBD1hnU_thIWd9lYfosAd6i0MmtI7p_LWKJUddcFMjiKbcomXPAk5al2RUu-nCARc8rGEZHYgJXQ2OUEu6ACKmmP4UvdtSRAcKm0tPvbpnUTCOnxRO6/s1600/SNB17193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdtl26BF3KJPmy3maBJuwbrdA-hBD1hnU_thIWd9lYfosAd6i0MmtI7p_LWKJUddcFMjiKbcomXPAk5al2RUu-nCARc8rGEZHYgJXQ2OUEu6ACKmmP4UvdtSRAcKm0tPvbpnUTCOnxRO6/s400/SNB17193.JPG" width="400" /></a></div>Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com0tag:blogger.com,1999:blog-2141615680255764282.post-39280296689340000192011-03-29T21:11:00.001-07:002011-03-30T15:18:15.920-07:00Butter Chicken and NaanSome friends were getting together for an Indian themed party the other night. They asked if I would make butter chicken and naan. Figured what the hell and went for it (although I much much much prefer vindaloo!). This is based off a recipe by Julie Sahini in Classic Indian Cooking, it is changed a fair bit, I just had to pull out the grill! Anyways.... <strong>Butter Chicken Sauce </strong>3 Cups strained tomatoes 4 Jalapenos Tablespoon ginger 10 Tablespoons Butter 4 Teaspoons Cumin 1 Tablespoon Paprika 2 Teaspoons Kosher Salt 1.5 Cups Heavy Cream 2 Teaspoons Garam Masala 0.25 Cups Cilantro <strong>Garam Masala</strong> 4 Teaspoons Fennel Seeds 2.5 Teaspoons Cinnamon 2.5 Teaspoons Caraway Seeds 0.5 Teaspoons Black Pepper 0.5 Teaspoons Cloves 0.5 Teaspoons Green Cardamom Seeds First make the garam masala ingredients and grind them up for use later Start by melting 8 tablespoons of butter, let it go until the foam subsides <img id="BLOGGER_PHOTO_ID_5589722335216953698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyo7w0Ztiue3pa14oLtWY-nHKkT1Y25PUVx-NJM4r6qM88AiAEK0DYo8vibt_cmKWp0R1KZECrPEbGxg0WWVLfFnGz6mtHT5FgibOA4fmnN4K580qdbKwjFpOCWERslOamGaQnG2FzVczx/s400/SNB17159.JPG" border="0" />While the butter is going make your chile paste. Take 4 jalapenos and the ginger and puree to a paste (you may need to add a few of the strained tomatoes to puree properly) <br /><div><img id="BLOGGER_PHOTO_ID_5589722333103446514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkX-oLvfJpaJ01iSyRUX5ssbdkfd2-ELlu5eo7u9oSPVxoh0iXv3PAqu7kDdGio1X03OMfConbwto1Iz7IKQQLvXkDPXiTOxcXYBM64zmX3bWx8G4w7IJbrxq7Pmj6qzxO4aL0WPStIGE/s400/SNB17160.JPG" border="0" /> The paste should look like this <br /><div><br /><div><br /><div><img id="BLOGGER_PHOTO_ID_5589722064521252418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghdr6FZ7POF8taMP_mPhmOKhaN9rxvRrI8yk6WWtoKRc0EFXcPGJkuJI_KOo7f6c-Wis5A70g8gekTdibxSPmbQKW1dnsQY2tbZfDNfLJtnjvLUVDpkb840bfPmeQmJ1dWh-cJRZfxHEkA/s400/SNB17162.JPG" border="0" />Mix the chile paste with the strained tomatoes <br /><div><img id="BLOGGER_PHOTO_ID_5589722064723369650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB03QtXPNl4ANbKfmYhq9gPtIrYDA-cQBe7bYlaDskKr9aT0yW8-X56lrfZxbPr-rHLcd6tpgtfhollRDFSUDPOhmRzIwyBxfgBG-dQZA9Va2vJ_3_V0degy_Be16rVR8rGfhmbXSG4XQ-/s400/SNB17163.JPG" border="0" />Add the cumin and the paprika to the butter (I should have let the butter go a little further until more of the foam was gone, I was in a bit of a hurry). <br /><div><img id="BLOGGER_PHOTO_ID_5589722060784902418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD_kAPLR2o55Z_Xqr0e4zAPNbgJWZm0qA4WnRYLSOfEin1szp6ioZwvx4dUCWnZrswu12OaP4sD6JSJJ-OovoZsIJS04qlGSDet9kn9RUIXYKE4QsaY7_TTcfH_5zBhHoVsFjIjBoSYmNK/s400/SNB17164.JPG" border="0" />Stir it around for a few seconds and it should look like this <br /><div><img id="BLOGGER_PHOTO_ID_5589722059032944674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJfdFsfFDmZo4xkmpJhLTtsF32ctcf8A9NhzVYA3tFpDEQf3koOo8L1VxdjJNrrJSUphp7NOO1OqSyDHp0JV9b1_A9OlwIngPvZsVXf0qH8MY5R-MZl1RbBAc1WUfpNQ1zDn7Ok_XMX-6r/s400/SNB17165.JPG" border="0" />Add the tomato and chile mixture and let it cook for about 10 minutes at a simmer <br /><div><img id="BLOGGER_PHOTO_ID_5589721717220824226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKy1Lo1uudk6LGf2PsAo-_4Guu0XqFD8nMWdhGwfPCRgXT9xWj_Nkx295SGMzRwnlEYZq9l6US-6izaX2hEI5XvmYqh-2jXNDq6a7bV11d70DNGoCixvO5Sx3FOH0CSfhOU8vEziJWXwc/s400/SNB17166.JPG" border="0" />Now mix in the cream and the salt and let simmer 10 more minutes <br /><div><img id="BLOGGER_PHOTO_ID_5589721712175894066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3nyViK2K2t7aQYh_NNE0fTwE9BNJPSfQx6QxpJdlmfQUHOv4lT1mJ6fFESi0UezGtUp-VlHRKyh7u0H_mJIqoksIu0-6M-b4k6BMybwSzFlYnoSqg0p5A6aa53l9SBIqvjQNcdH57_Z3P/s400/SNB17167.JPG" border="0" />Time to stir in the garam marsalla and the rest of the butter. Take off the heat and let sit half an hour <br /><div><br /><div><img id="BLOGGER_PHOTO_ID_5589721710528867794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixalK782LHRrMsaWR5LTPhlPDc0oLVIe8sp0upGwW_oc2oaA03gohthwl6zrNSc5xcO0Q6VeIpcEjFj-kbjcnDDFCL5croeelE4rjp4OMUWxuNkQBwMB5YFR4ynJwSVuQDBYizVtl2ouWL/s400/SNB17171.JPG" border="0" />Now I grilled 21 chicken thighs, removed the skin and used for something else, then pulled off all the meat <br /><div><img id="BLOGGER_PHOTO_ID_5589721712476979874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj06JpfvzUEYeuRgZCvawfF-R8jkFb4iu1q8G_Hn-Mihbv39RSdf_YoENrr3yKRTwI8Jv75D_IigYWcUuya2JS0dTvkDwiBpr13zdNhgeztQ3Lcge4nZ1E859FKPBYUPf5JHZ5bTngGlenN/s400/SNB17168.JPG" border="0" /></div><br /><div>Mixed in the cilantro and the chicken <img id="BLOGGER_PHOTO_ID_5589721706909077906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRcLFoZJsDMV5VBMlk0W8TLzaHSeJZaGa6bgPNxu-rPPLZmncUgthcOYC-BpFOK9QfUxHduUPYZCF3xpMxA93y3tkQt-U_fQRQWdwlkehzoA1QprqRGCrTH5UGhWhyphenhyphen2A2xrtlyTTTnF1qJ/s400/SNB17172.JPG" border="0" /></div>The Naan bread was ripped off from Peter Reinharts book Crust and Crumb </div><br /><div>Start by making a poolish - mix 1.35 Cups bread flour, 1.35 Cups cool water and .25 teaspoon of yeast. Let it sit at room temp for 4 hours until foamy and bubbly, then place in the fridge over night</div><br /><div></div><br /><div>For the rest of the naan you need:</div><br /><div>3.5 Cups Bread Flour</div><br /><div>2 Teaspoons Salt</div><br /><div>1 Teaspoon Instant Yeast</div><br /><div>4 Tablespoon Vegetable Oil</div><br /><div>0.5 Cup Yogurt (full fat)</div><br /><div>Poolish</div><br /><div>Water as needed</div><br /><div>0.5 Cups Butter and Kosher Salt for topping</div><br /><div></div><br /><div>Combine the flour, salt, yeast, oil, yogurt, and poolish and knead until a gluten window forms about 10 - 15 minutes. The dough should be soft and sticky but not stick too much to the counter, add flour or water as needed. Place the dough in an oiled covered bowl and let rise and hour. Divide it into 8 balls, cover and fridge for an hour.</div><br /><div></div><br /><div>Pre heat the oven to 550 with a baking stone for an hour. Shape the dough like you would a pizza stretching as far as you can without breaking and bake for 4 minutes on the stone. Coat with melted butter and kosher salt out of the oven.</div><br /><div><img id="BLOGGER_PHOTO_ID_5589721240328233826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYsixPSZWkhcF8a1B-BZoHtSdRE6FY4u9r1M-kM8T7rU19Zn0RHnDUdx2KWvV99vNBvFbaXgX5kZ7_yte-kvSmZKWWHRiPRcS4TD8R-WRKOsXT9c_jCoHLio3ops6_cryOyPP9QRVrpHn1/s400/SNB17180.JPG" border="0" /></div><br /><div></div><br /><div><img id="BLOGGER_PHOTO_ID_5589721236545077906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgucRqMZthFWTXxE33LNWQTkXQ8w6982VGmfw8OoF-Smf_uzHqnEl4ar-3lft7sSS9j-oWbjzUYCD5YdQImIuAZ-8jXQO77yAulMHEOwUpr6oCp_fcPn7nIEmWstrsPzlsL4RJtI7mRM2tA/s400/SNB17181.JPG" border="0" /></div><br /><div>For serving the butter chicken we sauteed zuchinni, mushrooms, onions, and juliened orange peppers and stirred them in to the sauce. All served over rice. </div><br /><div><img id="BLOGGER_PHOTO_ID_5589721231713601442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8A4t0gYnI2tVs2eFbFNBrhko6zNRm7sRHl6v4XgkACE92Isiy6NCDmzZiOYcMVqxd6LT7mI8xF6OAgJr81DJmZvRLRgjxd2iGZ4PNfqyn3RcZIpBOXcF75k0tDTNNSWNMavKvLlwms1VL/s400/SNB17264.JPG" border="0" /></div><br /><div></div><br /><div><img id="BLOGGER_PHOTO_ID_5589721234192134066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgenXrxe-eJJ4ktyXIkiJ73iHqurJN5tlGvTduwR8euLJPLd9EPWaUHJ2IJ_JP3YznO5NBw6sq-jhb72W8vRnxaPYMdKV2y9qlLTB-SgFpcN_q0_TNE0khq7mgQ_hGCCPDiVLDPLSNtARO/s400/SNB17266.JPG" border="0" /></div><br /><div></div><br /><div><img id="BLOGGER_PHOTO_ID_5589721228252553474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8w48_ylow0jqI-XfN-sLhFNRZEiszak61KO0EmDoLwTUzlqgdqME3ce5X8jbplmY_XckkPybZGKHo5KFWPjfd-drfQmf24wEfK43avSAQRfudqXYnv1CLrBEV4zL6KHt-MGCKNJfq2Apg/s400/SNB17270.JPG" border="0" /></div><br /><div></div></div></div></div></div></div></div></div></div></div></div>Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com1tag:blogger.com,1999:blog-2141615680255764282.post-82096889928200644582011-03-29T20:09:00.000-07:002011-03-29T20:57:39.311-07:00Fresh Mozza PastaWhen most think of bbq and grilling they think of meat. Not always the case In this example we are going to make a homemade pasta, with homemade cheese, topped with grilled cherry tomatoes and green onions along with a little basalmic and olive oil. A wicked meal! It can also be a really good and quick meal if you buy fresh mozza and dried pasta from the grocery store, it's still darn good that way....honest! We start by making the cheese, in this case we made mozza. All you need to get this done is Milk (we use 2%) citric acid, liquid rennet, and a little cheese salt. Start by putting a gallon of milk into a pot. Stir in 1.5 teaspoons of citric acid dissolved in 1/2 cup of cool water into the milk at 55 degrees farenheit stirring as you go. Heat it to 90 degrees while stirring , remove from the heat and add 1/4 teaspoon of rennet in 1/4 cup of cool water, cover the pot with a lid and let it sit five minutes. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Kq5TkMkLLq0fwP3NeQIZPM51OzHTbnM0n8racSACqoRGscd7NkQ9DdxM6QsdrwwOGab0Pf3P8Ojf0rK9lc-VLHy4LTfQLR5vCPXFMfzlzl8ieONQEhmYg5HUv0qxESG8ej-WPkmfiqHm/s1600/SNB17138.JPG"></a><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589708770560824306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL2kDIxIaHLkrcfBHvEWmA3-0vMF0KVWZSYuRQECapKHaVcPsZeakbIkuR2GiExGDC1lzJWl7TmVBFDPbcap5EOxjahgG9S_FjI9PL4O7omoTC6gMtK74QVbFHgHe6VcYhdEV2V9b-9LtM/s400/SNB17131.JPG" />Cut the curd with a knife into a checker board, it will look a little like this, now put it back on the heat to 105 farenheit, remove from the heat and stir for four minutes. <br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCeDGcqzGLEVPh0xTT8r2MmoByDJgpXdYnHBK7UTsMetpOfRma6CQ_AiaikJG9ara4xM0ZSNli0aPCQ24Ir8jA6SMQVW52NWaWEG4n51smJyoYKgq8cdXa_3vcd3YiZ9926xCGFEHMgdf/s1600/SNB17131.JPG"></a><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589708773611762690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiumQoO66vBu3VPAXjqkKTIef1MkKSGp5V88L5EkfBf9OIehuDwEA3GDSG6AZAgUDBIfpil64tfZsyMGEmn_kso64Y8q7CuJIOKrkkLKCwGcg5eSKOF2FyMKED8pclbv_4b4VUapn3-sEW/s400/SNB17138.JPG" />Scoop out the curds with a slotted spoon, pressing to squeeze out the whey <br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghVhlOnMun_46vwRPbjnMVS70pIMi_C06EYPSVYAiP-WMFi755uqOJ9KceUK9bEgRQ8KthK8p-sTmfIjskk8MaDf7TnUfSAWqFpFSpfRNtzKzJ31BSB3bCaVbEKbub8rIFpBHP2LkIDTna/s1600/SNB17141.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589708181610580546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghVhlOnMun_46vwRPbjnMVS70pIMi_C06EYPSVYAiP-WMFi755uqOJ9KceUK9bEgRQ8KthK8p-sTmfIjskk8MaDf7TnUfSAWqFpFSpfRNtzKzJ31BSB3bCaVbEKbub8rIFpBHP2LkIDTna/s400/SNB17141.JPG" /></a> Microwave 3 times the first time for one minute and the next two times for 35 seconds, removing the excess whey and folding the cheese over itself between each microwave session <br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCAf1K5WlEI1J4nrt4-Yke5Jbt83wlYrOGrBRVeRN2Z_3FeBMSlVBHpviH-SyGsV1p_o3EDTBCyRbODAEEQFXhaBEovE-gOl1sv3Lj2fRoKi8LPwm3Rlpotco9xeq-qVoeXFBnkzSnzrvu/s1600/SNB17143.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589708182287013650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCAf1K5WlEI1J4nrt4-Yke5Jbt83wlYrOGrBRVeRN2Z_3FeBMSlVBHpviH-SyGsV1p_o3EDTBCyRbODAEEQFXhaBEovE-gOl1sv3Lj2fRoKi8LPwm3Rlpotco9xeq-qVoeXFBnkzSnzrvu/s400/SNB17143.JPG" /></a> Add the salt now and knead it till it all comes together and looks like mozza! <br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-jOQhBiPeB9g7BZ2ixfVvrpzSOrPNPr6wZtQ2QpHgHiS705DeFG0-h3nknrC3ot1NAnbMNhlV5oIiYoJKuCGv15KETzvM4Pvaown3iLIwGm-7GKhMSsKtLXl0P-M2s_xzx-MXDnmTFmG/s1600/SNB17144.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589708175153089810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-jOQhBiPeB9g7BZ2ixfVvrpzSOrPNPr6wZtQ2QpHgHiS705DeFG0-h3nknrC3ot1NAnbMNhlV5oIiYoJKuCGv15KETzvM4Pvaown3iLIwGm-7GKhMSsKtLXl0P-M2s_xzx-MXDnmTFmG/s400/SNB17144.JPG" /></a> Now it's time to cut it up, toss it with a little extra virgin olive oil, salt and pepper and the cheese is ready for the dish. <br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589707724294804914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOXjys39_ANbKofVikBZcfYBzOvu70YiPn82hozC3lR3VW2LbXT61SA929B4QJ5nzngvXhZGjuvdVc2BTy__NaM-V4OWZfC020xSOi3scgmxquGcCHn09-oak1KKtFn7O4Em1J-6Hcbp5/s400/SNB17154.JPG" />Now on to the vegetable side of this puppy. Take a small package of grape tomatoes and cut them in half. <br /><div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589707185099938738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFobrjrKNIO8YyaHCskyGLizSxLxLwPiOg_r18zPOiq28kC7MGTrD-86qCWJ1kvF0YC579jARl8VgIpYrwg-WiGUhvd9laizB6QLS4LV6gCRa7WNZWFZKLZGILRs51BSVxVoug7pHDNOBi/s400/SNB17125.JPG" />Now take a bunch of green onions and chop them up <br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589707187576673970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU5Y-JelDBIUki_QNJcA42-jEYQxi91jhidsGAqQBuj2ZoIznrBggdHRkMradhU4Ic3wta3FY_oy6MH7hnP19n9s_aIX4CfsJf4d0yGaAsPS0aB2StsJLqXkFOt7EAaPynou9HbXsd73uD/s400/SNB17126.JPG" />Mix in some extra virgin olive oil and savory with the tomatoes and green onions. <br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589707193720676482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVU689dPBEXvh95vzcAnjGkRk2arfZJi8BfmWvd8EmpRV-0a01ntyDqwIry9oAtWBiN_nS_d4cyNpG1IuW4StGfhg2Myz5ccdZ-yGI7-2NLWlFOcWi0qwlaA2U_qGY8HcdOuOhFhOyuXx/s400/SNB17127.JPG" />Now toss it on the grill over direct heat until the vegetables are really cooked down, the green onions are really good if they have a good amount of char on them. <br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589707197104815218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75ziBVgVgcmzyXt8SDXhuECNWfebAK7aSHkhwIR418vzlxoQadNBhr0O0sKQ2_YIL-PHVYNWChGOl68JfEUEVHjuWxL1YREcrYCUXMIU8hZzkDaMuWjLVQULhyA_AK392uMcDJOv2spWH/s400/SNB17136.JPG" />Now we make the pasta. For this we just made a semolina and water pasta. No measurements, just take the semolina flour and mix with water only until it comes together (less water than you would think!) and put it through a pasta extruder, we use and atlas. <br /><div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589707184641056242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdfr2uHsZ5m0-s39nE2UmyfXpp217qQcgMp5il3q_LKr2zu1P-nT673WFwmzv4sq0lGBQCm318M8x2NOz8oK_xwGkDX4GBqXxKfVO2kKM76QiOtM-5WT7QE8WmGtSdpKQ5s0ZUKpHAR6U/s400/SNB17124.JPG" />Boil the pasta up <br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589708173154195858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghIUiXc1MYA4Bq1mEc_6gq736NO5l5_A1Gu6qlz-zuD2hNQnR0xqqrb82hmagdQ4mRpboUsafYO03RyODHjH9AArBHRiYvnXDC_yRTIP3F1qIln-Pfe3m4Qs66LOuTxRkpm2vHtWZaX-yO/s400/SNB17146.JPG" />Mix the pasta with basalmic vinegar and extra virgin olive oil at about a 2 to one ratio with olive oil on the higher end and basalmic on the lower end. <br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589707739475788018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRxviPhzOK3xNJFpjfeNVBkrboPv9MPCHnpSBq0eNRBt3yKQMhpleEXBzjIskFTUPpztl7ScqUQ8cAQCY-b3yIuSYOn6zmLewTFmklDWofnYHFx6Qnyx4hBGe2DdonQ7zfc69jq5YiNwJf/s400/SNB17147.JPG" />Mix in the tomatoes and green onions <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589707735472915410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEbmcIOTEhU5_3EVydrk98PcaxOMq23EMAPK8CpgKzpxpwKOxDJuwk1SEYqhuzzzy2YSwcQ_AaJILgAWEqGEoxfit-4GcWZFTx1FGfS84Y6hJCt-IhtP7FqE-Oeb6qgEKrCBcN2e3fQDc/s400/SNB17151.JPG" />Time to add the mozza <br /><div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589707722320545858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwo-m6Dfyc14xmNcWDUp7TPeqWM5e0NdQt4DQVdLLu0bmCi6rU4FKnVvJ3Op_tU0UUHwpHL-CftArwcyfHFVquU2gFe_7iHzQM8lf1AQC2VLbe23jmwaO7WaTWU8JNQNnRbnX2JKUU9yGR/s400/SNB17156.JPG" />Plate it up and enjoy! <br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589707715707767506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1vccrbjD799Cso6V9pl9E4h23eDsVucIIiKHg-Zoztvtl_ph3WIekH3cd5UqLfHRYJPFNfh-1yjSB8bauzTFyosqS-tNngMCn5AVV9NwAZ10iNRjFqARLM6TqDjbr-fJZkPC7dPy-MonD/s400/SNB17157.JPG" /></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com0tag:blogger.com,1999:blog-2141615680255764282.post-38793376620241090272011-03-22T21:14:00.000-07:002011-03-22T22:05:48.911-07:00JambalayaFor the UFC fights the other night we had to feed a crowd. Not a much easier way to do that than good old Jambalaya. One nice easy dish, all made on the Weber Kettle with basically no dishes when the hungover goes away the next day! Not much more you can ask for! This one is inspired by John Besh and his cook book My New Orleans (We did change a fair bit of it so don't take this as the same recipe completly, oh and by the book it's awesome!). Really really tasty stuff, went over really well with all the folks who stopped by!<br /><br />You'll need:<br />Pound of bacon<br />1.5 Pounds of chorizo<br />1 Pound fresh pork sausage<br />1/4 Cup lard (see the lard post we have on here under pork for how to make your own...)<br />1 Whole chicken<br />3 Large Onions<br />2 Red Peppers<br />5 Stalks Celery<br />1 Tablespoon Garlic Powder<br />3 Cups Rice<br />1 Teaspoon Thyme<br />1 Bay Leaf<br />3 Tablespoons Hot Sauce<br />1 Teaspoon Cayenne<br />1 Tablespoon Celery Seed<br />3 Cups Strained Tomatoes<br />2 Liters Chicken Stock<br />1.5 Pounds Shrimp<br />1 Pound Scallops<br />1 Bunch of green onions<br /><br />We started by frying up some of the cardamom bacon that we cured and smoked last week. The smell in the kitchen was ridiculously amazing. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587124385010097698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_pY_X4Nq0qVOmi8Cf4Zor3AvMasg3U0eXGHaAEoU3A36GWvX_MzA6LYwKj1NWPQ91_UnuURhmqW6OR4g7rrpvklyFRna-JHCIXOO-HvWDDO6hL09dTcnVzYva35nsqe4Lk3YKEwW85t9/s400/SNB17385.JPG" />In the mean time we tossed an unseasoned chicken (no need to season it since the skin and carcus will be used for stock while the meat will be pulled and added to the plenty flavorful broth). Along with some basic breakfast sausage and hot italian sausage that we made a while ago on to the grill at about 425 (Chorizo is better than the Italian for this but we ran out of ours a while ago).<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587124387935563890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg61SXxR31MXG_0cm23w8684qvdTpJHwWNB7fi-fezcyfjVRqhOZ4lxdWm1B7IlcTGzMmg9pL4S_DXZZIgCt8y6UV1p41e_913qYDBCqeFm9NPbEvNXfxL8JDBHaXG2nymj6VLdLJsz8RXp/s400/SNB17387.JPG" />The sausage and bacon is all done and chopped up to be used soon.....<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587124387113936146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQHACDuDeCeneHU9o-tzznc9cocnkUL_n-W4iwh4T6aYXM3TravHkbvnmGoYcYv3FHzJRiBkkDUbXWxNeIcDV-hNeVkTNHxcum_PYcpzfne2gjezX-dfQ8Jacyi29UNGjdlU7vVYb3fDIp/s400/SNB17390.JPG" /><br /><div>The chicken joins the sausage and the bacon for a little rest before being pulled. Notice the bowls in the background prepped for latter, one is the onions, red peppers, and celery, the other is the prawns, scallops, and green onions, there is a third one not in the picture with the rice and the spices. It is worth the 10 minutes to prep all this to make it a super relaxing cook.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587124392383691282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0DUbBa_E5oQDi2ZU40lDBCNL9DGXBjiSEMd_7sEkYuqwlNtynkde4qrp29ULjINtz_DkxNdcAXQfmehIBDgDJaYh0fqrNYN4KbsIoXe-RhjVsK7h1CO6pKdIVLEOv1PChiUFgImM1SlSW/s400/SNB17391.JPG" />Time for the wok, replaced the grill with it.....tossed a little lard in it and then the peppers, celery, and onions<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587124396686177426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvPjsZyqN-LIszw9NK-Lyvt_lZ6rt67ZqH672mV3PpQwDsq1W96f7VEVxXPOwR2YNfprWH8SSnbsp8Qe6C0KIb0slUlga_NnXCwgxP_kwz8ZvpojDFWvRcF6D1Ez-0mVQfMnvklcrOMiN/s400/SNB17392.JPG" />Once the vegetables are pretty much done toss in the sausages and bacon <div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587124861965782514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbZ4f3l8soTZKCOVmbM6okAuMvLfYXjtZcsgJolTLuY9H1nTOZy1WTCJz0PD1W0Z9-2du9z5WynJ2SIoAgt9ch1YpQ1zQUWSPXCNYxow-vgMSMc6R-2Y37VGh3k32FEEFjoTbkAzYM83a/s400/SNB17394.JPG" />Now time for the rice, hot sauce (we used a homemade hot red chile sauce), celery seed, garlic, and bay leaves, we fried it for a couple of minutes before adding in the liquids.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587124865939348898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudUjpe4pZBhCt97fOZYjDt94pZ88hHaivXxs8tlAcOENAXRPdmyUpidtcDiw9TNd2WB3UQIlVLlLOgiWdRJc4x-yIaqvL7JwOsPNUJ8CPabOx7YMBYmFgKynlVET47i9DuxKoYXBISMZ0/s400/SNB17395.JPG" />Now for the liquids, strained tomatoes and chicken stock. Let it go on a slow boil until most of the liquid is absorbed and the rice is tender but still has a bit of a bite to it. Just taste it from time to time to see when it is done, you can add more stock if you need. <div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587124870202667010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV1niJ-mqCcWfRS7ciZ9UO8_hHxiujpZKSfyskuPi37t4uu9UEv2YFnOdrvKcqzj1VwvvwQJBlfnC9IRj4cv6-WrEIL0D2AJakGH4o3B1xnk0J4W0fQnWhir9AkpCEunDZvlHdW6_4YA3P/s400/SNB17396.JPG" />Now it's time to stir in the prawns, shrimp and green onions (diced fairly small). Only let this cook for a minute or so and then let it all rest off heat for about 5 or 10 minutes and the seafood will be cooked perfectly (leave it on the heat much longer and the seafood will over cook really fast)<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587124873282834402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitfTvLoXF6cLSozqHeHX6Uwc9av4RNFcOkKfsHwjpTGxR8EQ_sj4X3gTLZ-fs7tAfhikfpmqMhePmNOakvYLjr9oFemiNtieagOMWr8NdU_B8u12E1B7zBDTf0l_XzpvEYtJ7CqorZ2GRB/s400/SNB17408.JPG" />And we're all done!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587125084818540418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBuRq-9v-EM5IpZlJpIXqCVj9b2UjTcOcfXjjwYrTe8fkEgC1Ia6ZSmhSI_N_ADCuNptYACN9X62-JU6uXD-JmUbhTciElGjH-Ag3ylB0bTq6WB5t8ci1VgZwBTVsa3molFa7w9IkmL49O/s400/SNB17410.JPG" />We served this with a nice light spinach salad with grapefruit and avocado topped with a red wine and basalmic vinagerette. <div> <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587124869324522658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlvK9Jp3r4CTuzATOfq7gJ9rwt-fPV69pHpLkDLv9-GN1bfK5Ohs1LgeEO0MnFG2E1_WEMukph1BJVIxPjpkM_sYjbJiIrA7DtcDZ_0UpL0vytCSCG51jo_bV4jx6h2l7NVwOpuz_93hsB/s400/SNB17399.JPG" /> <div><div><div><div><div><div> </div></div></div></div></div></div></div></div></div></div>Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com0tag:blogger.com,1999:blog-2141615680255764282.post-15781363904021660102011-03-22T17:48:00.000-07:002011-03-22T19:00:06.794-07:00Red Wine Mushroom TartsWe needed a few snacks to watch the NCAA tourney games on the weekend. Came up with these guys.....Highly recomend them, they dissapeared damn quick!<br /><br />First start out by making the pastry dough and form it into a log. Put it into the fridge for a few hours before using it.<br /><br />For the dough you need:<br />8 Ounces of Cream Cheese<br />1/2 Cup Butter<br />1.5 Cups Flour<br /><br />Beat together the cream cheese with the butter until fairly light and fluffy. Then fold in the flour.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587075335238572882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt99frbW1UnUrKTrG5Kcw7-i-81mhN39-HBzbS40X-6WLghoO2Omtvw9WdzIjdKoSCJ6DsKRnqhoxmCxJHAPWoiqTU3-1v1UkUVwLz3Leg7NSrbyKb-dgY0LASvWRqUVIG4_ZNqdrd2KKB/s400/SNB17357.JPG" /> Once the dough is nice and chilled pull out a muffin tin and shape into the tins<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587075774201299346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOYqPy8F167tWupycx8lINn-3iNgLGUzPnNhCP5ytMndy4o8uGrnknNgcHdQnUuA_hPVy3X7zPI5TRt6aTiptEXov2gjDt_Nc_j4kgl4Y_mr5_yFOvOElMq1mxWRwJRScunYtrCGv191p/s400/SNB17381.JPG" />Now for the filling you need:<br />Mushrooms (not sure exactly how many, I grabbed a full bag from the grocery store, see pic below)</div><div>4 Small Onions</div><div>8 Cloves Garlic</div><div>Tablespoon Thyme</div><div>3 Cups of Red Wine</div><div>1/4 Cup of Flour</div><div>Salt and Pepper</div><div>Habenero and Monterey Jack Cheese<br /></div><div>Start by heating up the onions in a little butter <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587075337767768450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHsPik-LskfstRRa3Wyy_U21TgyQ1no7_eCc21qw6He-LI4F5WJiLtPDEZwdTiusTDNhE0CaE3639ToS5EBx1rHFKcy-U5dvEi4ZzrcscJE0Bm9qMtM1MFkK1IYtZ2RMxiOQPmAeGAMY4/s400/SNB17360.JPG" />Dice up all the mushrooms and toss them on top, the pan will be over flowing until they cook down<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587075340063559394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejdoYgjZG_KjxhB_yVIvGDhxowIpeMaLwC0QAmiCRa95MA4Vv-OQSs58lPC8yDzXa6HNx_Y-okc1TUVLXeXif65oW5g2CSwF7JrSrcTdccMHOvEQeyr2_Xp8NQ0QG1pnT3p2Igj4rNl2j/s400/SNB17362.JPG" />Once the mushrooms have cooked down a little and released some of there juices stir in the garlic and thyme <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587075344155718930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjg1XHadHMGBSBX3VasPTDIU4eOOCFuzT0sxnwQ7CCgKMMNVWA9g8n53dT0z60jxj-0hwqryQi6vk-Yi39kLyDwOFLYj4MDgTX9w33qHE5ijM9J2ImqVEcexQExDh7kI2E5ONag2Txf6C7/s400/SNB17363.JPG" />Once most of the mushroom cooking liquid is gone stir in the 3 cups of red wine<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587075349526692034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHu8nh5LMruZbFO_IT08CRV6xjg_x5_XzKfbHVRrKNxlk-BzC1ww5iiTjT_aHJIO0hmgiWlpZu16wmiSTtxdmIe43Tn4vprD63OTmve5KMjCYKKWHoXvbXsomQ7sHXCU-yiUjwSEDxW1X/s400/SNB17367.JPG" />Once most of the red wine has cooked out and the mushrooms are getting drier again stir in the flour<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587075760010071394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidMzBGlSa_B4C-ujyRFBrVDdKSTOHmhcHyTAht9Prs8VbZv0MxpdkUyJUgmmdFB79lov6laQY2P9Kj5DtlPnhWbszv2g0rIH8slJNnb2fKcMsAWqUCY51v5D59ZkL36hXVxq-iHfVxlr_Y/s400/SNB17377.JPG" />It should like something like this<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587075763625217474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYnt9lTgWj0uXWq3R9_josLxbjYP_ULG8DDg4l8XScvgTMtj42Gk2MP_z9CO3FcFjQr6CASMywzdp0Vo5vD0E9qPxn2AfzyWWIDZ0_6064NnL1H3vNkR-bKrR05Exf-ymYu79IHoAsnUM5/s400/SNB17378.JPG" />Now fill the pastry cups you made earlier <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587075771321697618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaS0JxCV2ox1thMwUu07xQKpOChAmhV-TwGy20BLjqJLcyUQgKVJdrz66K4-oBZSJ0Oi0dAdZ_g1GbnRPE5jPgedHNc7wv0GzujzRAD3WCEUQa8Nflz1N8tH4FeEnssN7bgoA9HQfSWvH/s400/SNB17382.JPG" />Top each tart with a piece of cheese with hot peppers in it, we used Habanero Monterey Jack<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587075779365631458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkmGD4Lrk3k3SZV8cP0hWtRElMu0Zk27JLISn8SLHvOFRVzKScPbIH8fspxn8oyn5tZg15YzAQ18pDfIkJRnKmq8KlCHFJOKjBdDmx06zOMTJrchYixbedSnrJwvybRTchqrjXFpYx-DX/s400/SNB17388.JPG" />Cook at 400 for half an hour or so<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587087167785548242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYkfZdSUUHrE-7C2zX-8aBrK-cJbRbQwLYFwhq85uW-SfjQJOvGACxUQ8iXh02HSaAVDWJzYUi2hBn5LVklkhk28mNqF6fSVkoCAXiP0JLdSAfwnR1EzijEkHKpBINfadk-8A16WqHcD4/s400/SNB17393.JPG" /></div><div><div><div><div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587076073047234722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-jjJcFVjzzfH6Jo7vqtic4AU7TIW1NB5rOiVEt48OdcC5RSLJKoiFkxNrW6s8pjW5AIe2KR9mfOcQydKUrr4Q5hvXke6BtDwvdfTNtSVBiz9XI_Yyb2AUcTmZTWyL7VYhpWt-Hdnxb8u/s400/SNB17403.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587076071995425986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpJKk_Eux3d9CDZwmh3zQonS-OQPne_Zphyg7VN_eS6IYXt1iQ23CR1qt5dv-68RhDpeW4OfVkHzCje6uL_unakoT8fxGxP6tTAa1HmTGti9G4GgsBB9GvkcEqG4hGsPLfCF-wdkyjfOs/s400/SNB17400.JPG" /> </div></div></div></div>Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com0tag:blogger.com,1999:blog-2141615680255764282.post-86582419835061531722011-03-08T19:51:00.000-08:002011-03-08T20:41:30.698-08:00Tower of Babel BurgerThe idea for this contraption came to us from a little joint called The Burgers Priest in Toronto. They call it the Tower of Babel so we blatantly stole the name and the idea and ran with it. For our own consumption only of course!<br /><br />This is essentially a heart attack on a plate. If you can eat this in one sitting and survive good on you! The only one of us who managed to get it done was Sean you'll see his progress soon!<br /><br />So basically for this we made a couple of monterey jack grill cheese sandwiches with peppers, ground up a chuck roast and made homemade burgers topped with havarti and finally took a portabello mushroom stuffed it with fontina cheese, breaded it with panko and deep fried it.<br /><br />The construction is grill cheese, burger, portabello, burger, and finally topped with another grilled cheese. Enjoy.......<br /><br />First off the portabello mushroom. Take the mushroom and remove the stem. Place a big piece of fontina cheese in and dip it in the breading.<br /><br /><strong><span style="font-size:130%;">Breading</span></strong><br />2 Cups All Purpose Flour<br />1 Cup Corn Starch<br />1 Tablespoon Baking Powder<br />Salt and Pepper<br />2 Cups Cold Ale<br />1 Egg<br /><br />Just mix it all up and dip the mushroom with the huge slice of cheese in it, then roll it all in panko bread crumbs. Toss it into hot oil (about 350 degrees).<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpMuxzdJ3CqHyvaFM6tmHxmztbDGDLI2ncPCpRfBONAQidk02tVW8ZAomJ8TIRHHMpkOtXdD-YBXrGiaWHLCvFSxkqL8-KS2lPkKpAG55Pz7eGZsfiLIEuoAdqQp6qsZ-6UTVRBBmvJAB6/s1600/1.JPG"></a><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581928874054849058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrsGcrfanehf1jQ0mkchuu7S6bfK8yhxnAiWjE_Uq5h0mRRX3wz9IwsFxaNCX3C9U2N1Bm6HNZPK2F4pqidde23QwUcFPTY0y5_LsvZvQXRMwXS84evNMtQ6wic-fReR-ZZJAEZCM6TmGv/s400/1.JPG" /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0tGbSNrqRdZRlmxYsh6CqWlPjZP00j1UwEva_zAAC2Rbhc053zBrRNBAbe3GsdWuFA5X9RFKmy-Vyj3E3mNgU8C7uPzIwjH8pGM6dcT9M8wigjE6hK_gBT-Y5BNTcy2Q9xzSRaS21J2Ts/s1600/2.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581928559734613298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0tGbSNrqRdZRlmxYsh6CqWlPjZP00j1UwEva_zAAC2Rbhc053zBrRNBAbe3GsdWuFA5X9RFKmy-Vyj3E3mNgU8C7uPzIwjH8pGM6dcT9M8wigjE6hK_gBT-Y5BNTcy2Q9xzSRaS21J2Ts/s400/2.JPG" /></a> The grilled cheese is just butter on both sides of the bread, monterey jack and habanero peppers on the inside. the burger is fresh home ground chuck fried in butter and topped with havarti cheese<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsiJ0KHoXktml2COc4quGOWvVj1C-dvNXTPoDpbSqpl_7RR30cBLGtAkGmOllAYxSBJsffY1qwdWkUiyD7QcebXadOgU2jxEGsZgXXb03ivve0kjoCqWJEA3GFrbZHK6LkuGeM_-uBae7z/s1600/3.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581928549555613250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsiJ0KHoXktml2COc4quGOWvVj1C-dvNXTPoDpbSqpl_7RR30cBLGtAkGmOllAYxSBJsffY1qwdWkUiyD7QcebXadOgU2jxEGsZgXXb03ivve0kjoCqWJEA3GFrbZHK6LkuGeM_-uBae7z/s400/3.JPG" /></a> <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOuXbvPSysS6dKN3vEGY87oHndRg4H4Lv_D6A2j9Qz5XVye-GwQwy6gHgzZRMBQ13NDJqBePoEjFdmOXX2WnQvUYhUfQ_uv3ojqz4mUABrQzJmE5DXRy5PgPPllF64_RiTcGOcXtfNJjAm/s1600/4.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581928545612881442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOuXbvPSysS6dKN3vEGY87oHndRg4H4Lv_D6A2j9Qz5XVye-GwQwy6gHgzZRMBQ13NDJqBePoEjFdmOXX2WnQvUYhUfQ_uv3ojqz4mUABrQzJmE5DXRy5PgPPllF64_RiTcGOcXtfNJjAm/s400/4.JPG" /></a> <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSN75DRTTDLBBzH_3Dfm6bzpY3vShkSbcPRhN44-CrxdCUyPe9jT6oEBO5BBA1m71IJt3TUVRv-2UTA2RGocdMCvNSU9xzy3IlqCNAH6ZYCGOOQ15_XbysdK4HiSleqiX_Q3-kgYH6g3l/s1600/5.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581928545079488754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSN75DRTTDLBBzH_3Dfm6bzpY3vShkSbcPRhN44-CrxdCUyPe9jT6oEBO5BBA1m71IJt3TUVRv-2UTA2RGocdMCvNSU9xzy3IlqCNAH6ZYCGOOQ15_XbysdK4HiSleqiX_Q3-kgYH6g3l/s400/5.JPG" /></a> <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-MwlrKiWNqnibF4rnsIZ1BHnskFz4XzL2901j3ULPOunTeBHOjtETOTGinxcALL6CcwSuby4BFoK6Lfi4PoMUoSoVJ6qskf8idMGEURTnVXHQLMiaeagDMchl0Yq-ZXKtswgTHYKR9vP/s1600/6.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581928539436274850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-MwlrKiWNqnibF4rnsIZ1BHnskFz4XzL2901j3ULPOunTeBHOjtETOTGinxcALL6CcwSuby4BFoK6Lfi4PoMUoSoVJ6qskf8idMGEURTnVXHQLMiaeagDMchl0Yq-ZXKtswgTHYKR9vP/s400/6.JPG" /></a> The first grilled cheese topped with a burger, this one didn't have cheese on the burger, the others did.....<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFC8UPRA-Yg9Bansa6T_0Bq3AN5Z3UoBi6FKkh9tl-pzI-eTTd9_5bf97uYsjOF77o3MFmlyhJcOtv24lbYIdGSL8koAT8YwTvU-uvay8bqy8uqco7C7H10-dkcNsDmOWvJF4eMJF4_wyk/s1600/689.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581928153768707778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFC8UPRA-Yg9Bansa6T_0Bq3AN5Z3UoBi6FKkh9tl-pzI-eTTd9_5bf97uYsjOF77o3MFmlyhJcOtv24lbYIdGSL8koAT8YwTvU-uvay8bqy8uqco7C7H10-dkcNsDmOWvJF4eMJF4_wyk/s400/689.JPG" /></a> Time to add the mushroom.....<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspdQG00birf1D0XFGeIAtKud6Iri4K7IGNzfuWSTeJxlCQG3u8LDhlR1MOYxZ_Ce83NXMcwWaXkJS6ktkpQfMAbdDpdZYBQJrQ4ShuHYTobkV8KlfjJ66lq7O_VBvNW3ztC60vCjJF0LP/s1600/690.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581928146441832130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspdQG00birf1D0XFGeIAtKud6Iri4K7IGNzfuWSTeJxlCQG3u8LDhlR1MOYxZ_Ce83NXMcwWaXkJS6ktkpQfMAbdDpdZYBQJrQ4ShuHYTobkV8KlfjJ66lq7O_VBvNW3ztC60vCjJF0LP/s400/690.JPG" /></a> And another burger on top. Looking at this looks like we would have to make the burgers bigger if we ever did this again, luckily we probably will never do this again.......<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDoLa4ZJ5ohMVKxSVLLABLGdVjM80EM2vxNoFcosZo0zPPGFFAsapWkJKiQ2MUqY1pNDZxVA45H8LIc8lvkUQOX8v0mCouWoQFtHPPMA-ItlbOo4T_ebX4dtX3Ygm1aiFpKa57erNDdQlL/s1600/691.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581928142175893906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDoLa4ZJ5ohMVKxSVLLABLGdVjM80EM2vxNoFcosZo0zPPGFFAsapWkJKiQ2MUqY1pNDZxVA45H8LIc8lvkUQOX8v0mCouWoQFtHPPMA-ItlbOo4T_ebX4dtX3Ygm1aiFpKa57erNDdQlL/s400/691.JPG" /></a> And here is the side of the constructed tower<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGXONDrB2Wj69TOhyqR3EiwfoMoaXMMNE8UJ4JkcsGf-ewk_3JlT7OH3xpxHzVwkXPJj2QHeq-XQFlarK2Su0ia0FwdNe_OmX0AV27kHixy8rR6m-i3J9c1JyqYmpVqm-4G13ykEqQa3u/s1600/693.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581928144024588210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGXONDrB2Wj69TOhyqR3EiwfoMoaXMMNE8UJ4JkcsGf-ewk_3JlT7OH3xpxHzVwkXPJj2QHeq-XQFlarK2Su0ia0FwdNe_OmX0AV27kHixy8rR6m-i3J9c1JyqYmpVqm-4G13ykEqQa3u/s400/693.JPG" /></a> A different side view<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0uyHarWwsHNzsxau_gn9l5F9vjb7cLgDky24TbskA8Kh-7rZnKMAPem9lXl_zm_lzrUiTyMbQQfD_ue9v1j7YquOy9UR0u-oftjCcAtwlmP2ADS99iPJHordEPmg-cyVX6DlgjNZxCUbt/s1600/697.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581928140888946674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0uyHarWwsHNzsxau_gn9l5F9vjb7cLgDky24TbskA8Kh-7rZnKMAPem9lXl_zm_lzrUiTyMbQQfD_ue9v1j7YquOy9UR0u-oftjCcAtwlmP2ADS99iPJHordEPmg-cyVX6DlgjNZxCUbt/s400/697.JPG" /></a> Seans half way done.....<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzo74c3n28XbEIRimvQRtxbgOCTKWt0XMduoQ1qJLXhzbkIw1UnnCpNCNmeHgvdl6cRmDAuEUmP2quvct7bUz9Y1fHlpFBG-6yfXgMYIpn8M1kL_AOPH_CzgCQSFwPJKMU1SmuMlGP6hCY/s1600/698.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581927662098676642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzo74c3n28XbEIRimvQRtxbgOCTKWt0XMduoQ1qJLXhzbkIw1UnnCpNCNmeHgvdl6cRmDAuEUmP2quvct7bUz9Y1fHlpFBG-6yfXgMYIpn8M1kL_AOPH_CzgCQSFwPJKMU1SmuMlGP6hCY/s400/698.JPG" /></a> Still smiling......<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVEAeL2pJRYbet5c0lY6380tZZQtPpfjFSJ5UJG5JLaTv_bZtDHsJluu_pT8B7nUiUv4c1-f58nwnjOhR7Pjqf8I_t3DIj8o5L1svV2egpYXLfb3ZU-9nz3WkvANjPnjw-1-kHnFwTilB/s1600/699.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581927657994914850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVEAeL2pJRYbet5c0lY6380tZZQtPpfjFSJ5UJG5JLaTv_bZtDHsJluu_pT8B7nUiUv4c1-f58nwnjOhR7Pjqf8I_t3DIj8o5L1svV2egpYXLfb3ZU-9nz3WkvANjPnjw-1-kHnFwTilB/s400/699.JPG" /></a> The look has changed from a smile to admiration.....<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8G3oTAsJvOpXl69vxCWBl5Hs0YGkhz2zaiKBnwRQM5w66ZKJPBiXYjH1XFMhrGQf3gLTY8U7qwml03nu79rTVZSwT4ZqYgQwCoKPOIGkdzOy1uMD4tkqiXw42brNU-gunAqYnxa3o0Pmi/s1600/700.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581927656766245010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8G3oTAsJvOpXl69vxCWBl5Hs0YGkhz2zaiKBnwRQM5w66ZKJPBiXYjH1XFMhrGQf3gLTY8U7qwml03nu79rTVZSwT4ZqYgQwCoKPOIGkdzOy1uMD4tkqiXw42brNU-gunAqYnxa3o0Pmi/s400/700.JPG" /></a> Starting to look almost sick although he denies it......<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXk7CxjGcnWW9LkbCqtfy-bH5UMpaoBF5giTrHlwPOmHp4K_riYoFEcArgW-vjOl0gLfuOFAYV5x7eVMZcz-olJCgWcA8ZYMNP9pMzLhb9i4hP1IEZfJqg5EvOM0xDzPOJHBjryHZCves/s1600/701.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581927653043859634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXk7CxjGcnWW9LkbCqtfy-bH5UMpaoBF5giTrHlwPOmHp4K_riYoFEcArgW-vjOl0gLfuOFAYV5x7eVMZcz-olJCgWcA8ZYMNP9pMzLhb9i4hP1IEZfJqg5EvOM0xDzPOJHBjryHZCves/s400/701.JPG" /></a> He survived, looks happy and claims he'd do it again to this day!<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO_7zW2jXcRcWXQC6ZhRCpMnxbkl891rup-nEJhao-P6kPy58NcfFR77Hn-Ch18lfLntV4UALZ-Whf5Tc01Y-2IJ1PwC9ywSPr5fce4jSpWR5Uyo0BUUVabBIoI5kO72itmu1yg9zTDl1q/s1600/702.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581927651737856354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO_7zW2jXcRcWXQC6ZhRCpMnxbkl891rup-nEJhao-P6kPy58NcfFR77Hn-Ch18lfLntV4UALZ-Whf5Tc01Y-2IJ1PwC9ywSPr5fce4jSpWR5Uyo0BUUVabBIoI5kO72itmu1yg9zTDl1q/s400/702.JPG" /></a> Definately an interesting experience!</div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com0tag:blogger.com,1999:blog-2141615680255764282.post-25744630406833679822011-03-06T22:38:00.000-08:002011-03-06T23:29:55.253-08:00Beef Ribs<div>It's a nice day on the Island and I found a rack of beef ribs in the freezer. Since the rotisserie was still out from the bison roast last week I figure why not.....Also decided to make black beans in beer, fire roasted salsa, and homemade corn tortillas. Pretty good dinner!<br /><br />Started by salting the ribs for a couple hours. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581228036806282898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4IZAvagdQtBuBzv-XTyUyqyu3gxDBEXvCpiJkL4G8dSMz-wNvC86h0R7SM1Pkq-yDFDJj-7ADFo6pfigmd3Z6WHTXATc5QfpaqvGjgfjbJHNEMOjYvLronCs15yAKzFt7CW6ziJw8yzwe/s400/582.JPG" />My bbq partner Hilo was a little tired.....<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 302px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581228030346956322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvZvVG9rwzsYkD6SusiSaL6CJCCqeuRA3mkPC8-00yZwxl71E4N9fRbuQ07O7MbFCZVxj4YU6oAz3D9aYMwa8PFXPxYHFcIKpPjBJlUTK47-bEM5pA0KHxsVd4jpXiunw3Bd8OtCdG23u/s400/585.JPG" /> <div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 302px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581228026638975026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1GL4_X1h9N5-m8BsW2ohtGed3g-izwpKMIQX2MEJSbE6tPMfDd21BMmQ6Be_50wSkaOJGAeXIII_pF578uY_UlUG6q9wyIxZJElDUKDHcRpwfC7pL7gG8CBXiyNT1r3PkFjq-b5N8aIM/s400/586.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 302px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581227703036928770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8S9-Gj1TIvqje5h2QubteaMaZVG9olHbtQtHdmyvTv2Q4becGffWVRNRsZkT4uiNKVIjKIIILeoFEjp_A2nOfPMwzdtMG8HIpsvCu2YFB2EU3l6O_mC1IRXLTpGHKOGguxtTvCa-Kcmp/s400/587.JPG" /> <div>Made a paste by roasting seven Aji Amarillo peppers<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581227696993504898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu4opC7SFr0N-xCllM1kdY48MsmFSigcz9UQPlHbuhZPkN4xl6yxUJddzvbn7yijGM3Q6f6w-H9zz8j7rUkmwtpcygWE02s5cZ5IdiPTzjDGFGV5a7CPwmYG6sSAx58EaBQmoTFdeKXSbm/s400/589.JPG" /> Ground them up and mixed with 2 tablespoons onion powder, 1 tablespoons garlic powder, 1 tablespoon tumeric, and a tablespoon of savory<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581227688169130402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2hXrVz0-pMUzSwoUSoJ1dtCKTEH_cUS3QWRSWM0u-aUPNa4IvZx2ns6bJi2DsD5sbXnVL0faRWNyOQnKiL_-9nW-YB-VQbeExNwm2OBxuoHokpeMYuoDlyzWkHC-EE2K7pPTCswfCkuj3/s400/591.JPG" /> Mix in enough rice vinegar to make a paste<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581227687245567922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW-RELRkJTE_iyAhKxnJO-fzT8O3BcJEZPl6NgHrN6BIhg1qienHW_CX4ldXy2LY3_nVEo1ZuS_QTH3tQabhgk-c-zauVgsK9lUzrKj0jsZuEkLUlim0ToOOEqWP5-_YGe8F1_l102m0Sm/s400/592.JPG" /> Spread it over by sides of a rack of beef ribs<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581227681464141218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMffUCiP52xP2DDld-l2I7xICLf36fJ0uvyehwwaIUyLwO4nbtttOZcqul3hahwDzZjozFQXhZgQG5d6FmV4vjxdANT0-KVSt6DOIDAxtyHz3IhVlzBLjSUicKH0h-F_zm-Or1cHjdhnFy/s400/593.JPG" /> Fire up our fancy grill old faithful! Definately nothing fancy to make great food here!<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 298px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581235360958342130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsXqDLRpFAxfNgu-76WBAl4USuxvAJgapuA7sifOJhIT7hW93pkCWUZxDqVNwSuQ2XKzvPz3vkqT-3cdzt3BpKAv3bWQIjxh_RhKLCwwfljYheCT1SwPxd27pip69Igt0Bon1_G1kH5KI6/s400/594.JPG" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-PxvpdHxU1J6nThyVx2ilEgUVyiFJnwLRmQyByBTeYK3f8CRBoD8BxYoGQuqBGbKI2vv9higcoemcT7BC96p37eaRWunWn6jkJEj1xey1bRVI4-NW44els6cSR81lmQC4BFTSTqU0oRY4/s1600/594.JPG"></a>Right onto the rotiss they go<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhulbrkc0XX5gLT4bWH4crjth3pi9PWulXkAmrGfGxf_EIuAMLHWOJy9At_MmNdVv4THNAqyr00jVBZru8tYyitbsKJhP-fLjefmNfrJ45zBVCyBMr02095nwOlxfewV610Z-JmBb81Ra6/s1600/595.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581227292192876786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhulbrkc0XX5gLT4bWH4crjth3pi9PWulXkAmrGfGxf_EIuAMLHWOJy9At_MmNdVv4THNAqyr00jVBZru8tYyitbsKJhP-fLjefmNfrJ45zBVCyBMr02095nwOlxfewV610Z-JmBb81Ra6/s400/595.JPG" /></a> <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRUJg5Gnl0uRYh8RFs2q-QvXZnWAu23eSyjIa8cflhSOqmaXZ9jtK8oZqwGZC22pU6C8zJ5yRACfR4kSRChPElJ_XVmmXE8blnjYb2FWQRDRq9vtFaGTGkvMqpE6VXvySw9EHmY38R9oB/s1600/596.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581227284394509330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRUJg5Gnl0uRYh8RFs2q-QvXZnWAu23eSyjIa8cflhSOqmaXZ9jtK8oZqwGZC22pU6C8zJ5yRACfR4kSRChPElJ_XVmmXE8blnjYb2FWQRDRq9vtFaGTGkvMqpE6VXvySw9EHmY38R9oB/s400/596.JPG" /></a> After about an hour<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQHUSsDGSizJ0zQUTf5h8rmcQM1p4YoQfWTFzFE9aeGI1lo7Vwri5DZ7zakv69C82mvMaYwsABleT6wjk_OZ_4Vs6V9iYYBU1xeL4Dif0R2aDl7e70shDY6Tt5HnlrPeq94Pxo02BPAGfW/s1600/604.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581227281349476754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQHUSsDGSizJ0zQUTf5h8rmcQM1p4YoQfWTFzFE9aeGI1lo7Vwri5DZ7zakv69C82mvMaYwsABleT6wjk_OZ_4Vs6V9iYYBU1xeL4Dif0R2aDl7e70shDY6Tt5HnlrPeq94Pxo02BPAGfW/s400/604.JPG" /></a> Resting for about half an hour<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR5GJ4cRQ8qZydQAX8SErFQzuDm-n11BClA9nPchzqVzLzgYJrXr-g5bxyglvEDvSPaBo6EHC9khKgTeZqX5jmWD7h4yZsUj7h0WA60TeYuyezZq1Ch05AMvJoOHiMEVglQDLUlhVu4aKd/s1600/611.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581227278131421138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR5GJ4cRQ8qZydQAX8SErFQzuDm-n11BClA9nPchzqVzLzgYJrXr-g5bxyglvEDvSPaBo6EHC9khKgTeZqX5jmWD7h4yZsUj7h0WA60TeYuyezZq1Ch05AMvJoOHiMEVglQDLUlhVu4aKd/s400/611.JPG" /></a> Time to make the salsa. Take 3 tomatoes, 2 jalapenos, 1/2 an onion, and 3/4 a head of garlic. roast them on the grill until they are slightly charred and cooked through<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGULKhAypjd6Kffo50W00iDhZUSTRePtmSRc2L-tW8hkQKUulkFa4vhVS6oJ7NzZ0OSk7Cq9RLJ1YG456ellIeP4arnHTPJjbxdMoSIJXNegae_v2QvBz-PMVFjZakQEIN-9Qb2Q7yNaI/s1600/588.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581226818680714082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGULKhAypjd6Kffo50W00iDhZUSTRePtmSRc2L-tW8hkQKUulkFa4vhVS6oJ7NzZ0OSk7Cq9RLJ1YG456ellIeP4arnHTPJjbxdMoSIJXNegae_v2QvBz-PMVFjZakQEIN-9Qb2Q7yNaI/s400/588.JPG" /></a> Place it all into a blender jar and puree leaving a few chunks here and there.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3g3UzwfFcSqknLLTrrztq-7AqESTQGI9HVVtJN0bJJoboe19NupEJ8oUUl3bMoIMkOAKtSbpvbsDQ7zhviH0jLnypblJpBxPMhi0z-9Ax-hXCpFF0h_oKRIhY-TqodrAxA_AKuhvBwskJ/s1600/606.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581226816132467970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3g3UzwfFcSqknLLTrrztq-7AqESTQGI9HVVtJN0bJJoboe19NupEJ8oUUl3bMoIMkOAKtSbpvbsDQ7zhviH0jLnypblJpBxPMhi0z-9Ax-hXCpFF0h_oKRIhY-TqodrAxA_AKuhvBwskJ/s400/606.JPG" /></a> Stir in 1.5 tablespoons of cilantro and 1 tablespoon of cider vinegar and voila the salsa is good to go in about the time it takes the meat to rest!<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlySWmIrJ4JlOza80brp6jzUFKOpjmckF8wlDqGOus8XiDb1EyhbrJuknhdgEADGamlPpT5SdCqFCbqxPEjeAtxct6Zt3jmC3JE5kicpMV6KKvDYnR65kSWFUVy5AXdgqzPYN2JlXojZ-u/s1600/609.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581226809135441474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlySWmIrJ4JlOza80brp6jzUFKOpjmckF8wlDqGOus8XiDb1EyhbrJuknhdgEADGamlPpT5SdCqFCbqxPEjeAtxct6Zt3jmC3JE5kicpMV6KKvDYnR65kSWFUVy5AXdgqzPYN2JlXojZ-u/s400/609.JPG" /></a> The beans have to be made ahead. These babies were cooked for 6 hours at 300 degrees.<br /></div><div>Mix a couple cups of beans with a tablespoon savory, 1/2 tablespoon celery seed, teaspoon cumin, 1/2 teaspoon all spice, and 12 dried serrano secco peppers<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZxybtkd9rcWkK9EEU01Q2kPTR77fMxaL3gqBfl-D4DIMpuVYMG5hFA-zTPtN582-6doCjWqlCcmGvFp-X2WbKn1aVEUbQzFT1VYFGupt1dUlpo7_c2hIUvr-9tMbfscv7YoHAHRJ4rGY0/s1600/576.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581226513139866482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZxybtkd9rcWkK9EEU01Q2kPTR77fMxaL3gqBfl-D4DIMpuVYMG5hFA-zTPtN582-6doCjWqlCcmGvFp-X2WbKn1aVEUbQzFT1VYFGupt1dUlpo7_c2hIUvr-9tMbfscv7YoHAHRJ4rGY0/s400/576.JPG" /></a> Stir in 350 mililiters of strained tomatoes<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvrWCKg7NLC9s380639Lz0GTt_pmUfYabARpmz9jTHflz0O8Hp44bxJFUmnAoXzAiEQ-9ZDxYdqOK6kvMc6FsYnDNT1Vofd23BWCA_ZwGsnljD21QaIXq6QIXlkZ1FTqJ9yYYRwToB8iE/s1600/577.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581226508554440194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvrWCKg7NLC9s380639Lz0GTt_pmUfYabARpmz9jTHflz0O8Hp44bxJFUmnAoXzAiEQ-9ZDxYdqOK6kvMc6FsYnDNT1Vofd23BWCA_ZwGsnljD21QaIXq6QIXlkZ1FTqJ9yYYRwToB8iE/s400/577.JPG" /></a> Now it's time to add one sauteed onion and four cloves of garlic (sauteed for about 60 seconds with the onion)<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPTcYK9YM5oKekDmNXJ1gJgzn943BMbBpN_7XywcV4Yopa6QnNv41wvSSqFkt4Y3HwqI-WowH8KG-friDE4WPikr-bj9x8dyCg6VRHrdTKCyRvPD-JSUv2OJ-opigNAKfFl5jTz5F4ttrj/s1600/578.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581226504702731138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPTcYK9YM5oKekDmNXJ1gJgzn943BMbBpN_7XywcV4Yopa6QnNv41wvSSqFkt4Y3HwqI-WowH8KG-friDE4WPikr-bj9x8dyCg6VRHrdTKCyRvPD-JSUv2OJ-opigNAKfFl5jTz5F4ttrj/s400/578.JPG" /></a> Mix in two cans of beer<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwtCoa_MZmgdf23m30kdiJ6Al9OONMlpZ3zHaLJ1PELG1rbTzcTdRqyiSaO76x5t49ZEpAc-rgIPRudXxNVh52x-Z-ExU_PI1TghEZtLYUIQFNCfD44sX1s3b7-nGwifmXS5BrZb3dx2c/s1600/580.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581226502061367074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwtCoa_MZmgdf23m30kdiJ6Al9OONMlpZ3zHaLJ1PELG1rbTzcTdRqyiSaO76x5t49ZEpAc-rgIPRudXxNVh52x-Z-ExU_PI1TghEZtLYUIQFNCfD44sX1s3b7-nGwifmXS5BrZb3dx2c/s400/580.JPG" /></a> You'll have to add a little water a couple times during the cook, just take from time to time<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Dg_qAF99tR3RyoigkVulsP3mg773uON4NZaEdFlif9e_5Z-mZrgfv59NJylc9D20ZsT6yvfbjGTgNCUQq_rPlDz_Akh2qBv0wmgBqidLkUB-GpYF_nBUxNeJ6r7oFVHEZTEURK4lL6fO/s1600/612.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581226490749608866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Dg_qAF99tR3RyoigkVulsP3mg773uON4NZaEdFlif9e_5Z-mZrgfv59NJylc9D20ZsT6yvfbjGTgNCUQq_rPlDz_Akh2qBv0wmgBqidLkUB-GpYF_nBUxNeJ6r7oFVHEZTEURK4lL6fO/s400/612.JPG" /></a> To make the tortillas take some corn masa and mix in just enough water for the masa to come together. Kneed it for a minute or so until it forms a ball.<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581225468208485442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwb6grYQc2EyCe-P0onqKQsKJ_Kg-lnxYM2m3gRVR47suYx30AHmvSPWG794PGdQJNj_Vc3ej3rKdA2QjTUHTH5mOZKnvt-7SwJUgeZGv6jABRMfw9CO7gtnXublIA1Aejr9Kx1IMpFTlM/s400/598.JPG" /> Take a golf ball size piece of masa and place it on a tortilla press between two sheets of parchment<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581225472149150898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXDskEi1_al709AbOh7C9bUMIAXZ96FM5YOFdKGoSK4JNNCucaqYDeSNfub1zwJ905GBkbiAvW1Wp4t5nnAnkC-yZeIkzGhe_ZhyphenhyphenijPDagcG4jmnaQscrO_wxnpiW1vO22WfP5eh7IKrkx/s400/614.JPG" />Toss the tortilla on to a hot ungreased cast iron skillet<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581225477631917682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8g1ZAXYCjB-XzsnKu23Ii8dXdXesymhKvy5kYuk__NmEPjQ-gjWdkY_6T43pWwSk6KgGm8on3rjWTK-q-bHaqfwBXtG5pMnhnQYiKbv2KYaHPhOMUoI56RxzM52qMl0bZSPeYfOc0GZY/s400/603.JPG" />Flip it when it starts to blister, when the second side has as well you're done!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581225484740183250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3aoIz46LSjuhI-7AooRcHbfuh0oM66fiZRu_5peka2478ypeEAqMndTgimjVXzDiHuQ6DfNielTm5OHJock9g8kVRrLrekK_Z0TZVuRTlepoziwnrPu1tRU-KxMLkf1QvOSHnBHl0t6Kv/s400/615.JPG" /> <div><div><div>A single tortilla, beef rib, beans, and topped with the salsa<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMH8V4CANMxUh65MzM2_cYDD85W_ZPpwgQjTHVabKLZifjC3nq1_jyGjWH4slBVwFIO8wj-chjqd9gCBv-oS5IEeX69zr7EcXshreq-e_FmAp-vnfZc0EAlQqQB-jhiPH-7Ml27KB60LKo/s1600/617.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581224988135440658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMH8V4CANMxUh65MzM2_cYDD85W_ZPpwgQjTHVabKLZifjC3nq1_jyGjWH4slBVwFIO8wj-chjqd9gCBv-oS5IEeX69zr7EcXshreq-e_FmAp-vnfZc0EAlQqQB-jhiPH-7Ml27KB60LKo/s400/617.JPG" /></a> A picture of one where you can see the beauty of the meat!<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRv_gWdodxl4MnDC1pkcORE2GUc6y1FCQ2zVC4GHhFuKeW8TmPXczHJpx6_s1i1ggo-IPoD22iH14CEtq4TLPvo6MJyfNzhE8AlqtL5efyy-J4XfgCfRnLmBdznMsFfSigZogj8ADVwTN/s1600/618.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581224985963744418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRv_gWdodxl4MnDC1pkcORE2GUc6y1FCQ2zVC4GHhFuKeW8TmPXczHJpx6_s1i1ggo-IPoD22iH14CEtq4TLPvo6MJyfNzhE8AlqtL5efyy-J4XfgCfRnLmBdznMsFfSigZogj8ADVwTN/s400/618.JPG" /></a> And here it is served! Great with a home brewed pumpkin ale!<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUXer5exWDrL5Cf-vsnTCIn7254Je58qkoW6n9Ilvzpcdu7-hqJhWTiD3NyDlrG-dp6nH6DE-KNPu2JJFG3tF7X5-YUPzC0rzFSTRdk0MqVUCw4AVSFrbrVpVa8iPqZqiqTfNasaW-iGB/s1600/620.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581224978077041410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUXer5exWDrL5Cf-vsnTCIn7254Je58qkoW6n9Ilvzpcdu7-hqJhWTiD3NyDlrG-dp6nH6DE-KNPu2JJFG3tF7X5-YUPzC0rzFSTRdk0MqVUCw4AVSFrbrVpVa8iPqZqiqTfNasaW-iGB/s400/620.JPG" /></a> </div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com0tag:blogger.com,1999:blog-2141615680255764282.post-66981308434639294332011-03-06T20:51:00.000-08:002011-03-07T16:10:26.395-08:00Desserts For WorkIt appears all we're writing about now is desserts but if it wasn't for all the help that the fine folks at work give us we would never be able to hit all of the competitions that we do! Last week they asked if I would make them a few favorite desserts. Of course we had to oblige. As requested we made Coconut Key Lime Pie, Pierre Herme's Olive Sables, and Grandma's Fruit Pizza,<br /><br /><strong><span style="font-size:130%;">Key Lime Pie</span></strong><br />4 Teaspoons Lime Zest<br />1/2 Cup Fresh Lime Juice<br />4 Egg Yolks<br />10 Ounces Condensed Milk<br />4 Ounces Coconut Milk<br />1 1/4 Cup Graham Wafer Crumbs<br />3 Tablespoons Toasted Coconut, plus more for topping the pie<br />1/2 Cup Melted Butter<br /><br /><div>Melt the butter and combine with the graham wafers and toasted coconute then mold into a pie plate. Bake the crust at 325 for 15 minutes and then let it cool on a wire rack for 20 minutes .<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581204231833607618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqqLIwXWDzdf7K5-YoO9r9507KBevn1pCM45wtslDBzldPW024c7JFMwppOCMV2z-7YE2CuWSQx8Sj9729H2ggBMZSzIGcagRmtjIBOtZupKW9F3lxmEHyJ69C8D3V5knLfd8GtqJufXF/s400/541.JPG" />Beat the yolks with the zest until light and creamy<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581204221587040738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTcCwf0kr-7iKW2vCoJ9iNejenLN6EyMrExkuszx0F1DXJ_BIJIgDx7-rUV0JeOl-Lxfd_D3cVGRGQ7Bbfb61HVXTS1QitznezdTj0SBxLHRMyW46J3e162dksfSlGdaR8fkqRWznT747/s400/542.JPG" />Add in the condensed milk, coconut milk and lime juice, let sit at room temp while the crust cools to allow the mixture to thicken.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581204219382485410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWg0CdqPyEgfFBxfunsrCBGcng7cOehcFhXl6MTkmvsrD1b_HIKUyMG6ywRzhfvMbuXhYEmmk5fzr5lxyvMLFNIr1V22SfcK1zGvzE4bRsSfe1WuImPK1hOqiKAN4aX_XLoPFjAvQwcuEj/s400/543.JPG" />Pour the mixture into the graham wafer shell and bake at 325 degrees for 15 minutes (until the middle just wiggles when it is jiggled (yes I did just say that). Top the shell with toasted coconut. Cool in the fridge for at least 3 hours covered with plastic wrap. And here's what it looks like!<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1D6YH-ta6vI4PLcebVU585AhJIk180bfiQ9C02Az3B-T8qpWbWTzJ1tVwCt8XcRkApJ-aeuX3PchsUR38pbL6NTrx-QrE3QcDrpPXm6LLgsspDStWmFNj4F-P8Dop25SOAaKKd_asHOm/s1600/551.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581204215355904306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1D6YH-ta6vI4PLcebVU585AhJIk180bfiQ9C02Az3B-T8qpWbWTzJ1tVwCt8XcRkApJ-aeuX3PchsUR38pbL6NTrx-QrE3QcDrpPXm6LLgsspDStWmFNj4F-P8Dop25SOAaKKd_asHOm/s400/551.JPG" /></a><br /><br /><strong><span style="font-size:130%;">Pierre Hermes Olive Sables</span></strong></div><span style="font-size:130%;"></span></div><div>1 Hard Boiled Egg Yolk</div><div>400 Grams Salted Butter</div><div>150 MiliLiters of Extra Virgin Olive Oil</div><div>220 Grams Icing Sugar</div><div>500 Grams Flour</div><div>100 Grams Potato Starch</div><div>140 Grams Black Olives</div><div><span style="font-size:130%;"><br /></span>Beat the butter, sugar, olive oil together until light and fluffy, then add the hard boiled egg yolk.<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh449N9zChgMVawAVY3L2gbJ3LkTjd9jjnY_kXyW_U3PNtRcxscAzoA1L3Fu9zIYCnGqdrGrpOqh2avZoVMRuLHhIBHDB5Dpj9fBFHUjspJ3czLCKPX9l0lyaneQbKH4vRstkr-kej2rCKq/s1600/554.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581203452101114450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh449N9zChgMVawAVY3L2gbJ3LkTjd9jjnY_kXyW_U3PNtRcxscAzoA1L3Fu9zIYCnGqdrGrpOqh2avZoVMRuLHhIBHDB5Dpj9fBFHUjspJ3czLCKPX9l0lyaneQbKH4vRstkr-kej2rCKq/s400/554.JPG" /></a> <div>Fold in the flour and potato starch<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581203295126990818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ll1CybzesSFqTcRYixEhkt_ajslW9jPVCy37SK-ibUc46S4QIKjm58XGqvBPFSaIrUQCZVBqqdfydnz8BC0zQTB3Se-RV07zjrSVjq0WS9c4XyinJ04egc5AzyD62KrsrKdR9GQc6ZkE/s400/555.JPG" />Fold in the olives<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581203297792738082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_BEYCXKcN2VlvlV1O4Ddz_BApI8gy0T0kg5yL9fi3BvcXuiapJPAW550UEdgBj89ecusTYpRsGt9WsTCAycs3D7K22TZIPLgETGkWbkZw2sEyyGzHPL8m7fcvT_7bv0Zp09OfNW50rLm/s400/565.JPG" />It should look something like this.....<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581203307222368370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhWvi_l9r60uF7LOvKO8BnZEsSPY6aq41C36slMccoO8jzfOq2dQq6LSI7Rr_q49T9PAQ02JuQYsbiuiZUHS08JqAQsyyKFzA6ZdfBgdvdDfPX_pUY24a96tmWc2129IwnhdVakKb0Nfxi/s400/566.JPG" />Roll the mixture into a log shape, wrap in plastic wrap and put it in the fridge overnight<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581203311865359074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qdhTfQPwhyWdx9G4Gw4VD66Ourr8cg1ImSg_Txk-GXZ9yQ6B7qsw0MV0nBBqmN25UqZwEaSGJO0fBWeEIDDodyQUZMZ1FM3grvhj03XyUaTvQ6fAujFOG5gMcWTyP6xJZyZdDKK3CYf7/s400/567.JPG" />It should be very solid in the morning <div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581203318239808338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6eDj5xNFTNmzFVuJ6n9bkdR3qOlA-JB75E59aKe5aEcs0EeT6OgBFcM5BTsgadr4i9fR0MTlVAroT11qd8FiVJcSTqYJxCv-QRJ_G8pORYk1ic-mj4EQ3_v3x4PGJUSVqCCAdDU2CV4TQ/s400/568.JPG" />Cut the roll into slices<br /><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirLUcj558HHpGy0P3Ti1PsMhgeLyV_c_h02IsnTr4GUkBjpTvR5dpNNJyKmHggxx58zrYh5LUeFZXhSL5uHNsN9ggJwjvqATb8CWRhrC_xIfoi4MaHlYfQj69c06PQ2v1ILP8spS3pX-hg/s1600/569.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581202791755528850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirLUcj558HHpGy0P3Ti1PsMhgeLyV_c_h02IsnTr4GUkBjpTvR5dpNNJyKmHggxx58zrYh5LUeFZXhSL5uHNsN9ggJwjvqATb8CWRhrC_xIfoi4MaHlYfQj69c06PQ2v1ILP8spS3pX-hg/s400/569.JPG" /></a> Place the slices into well greased muffin tins<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUAA0xuIsA4uwZhS2bs1n-fH9FhoGXgbTzJuSakgn3ZXH1QM7SU7yzPs3F8kXX0Gz4sijSTpu8aKiO8VWrg-GFFh_yeukBKnWeayyDIOwxar45DedEEYruW1D8pir7351Bz-UemsfbtZ5/s1600/570.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581202665167122562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUAA0xuIsA4uwZhS2bs1n-fH9FhoGXgbTzJuSakgn3ZXH1QM7SU7yzPs3F8kXX0Gz4sijSTpu8aKiO8VWrg-GFFh_yeukBKnWeayyDIOwxar45DedEEYruW1D8pir7351Bz-UemsfbtZ5/s400/570.JPG" /></a> Bake at 320 degrees for about 25 minutes<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJ5tF54tznmwSvrDRoaIpzkwhEBlJBcNMsW1Wa_QTccDpg-HSR53MwrdAG7bZpyms5MDpP6t5k4tU-V09HITAyDfsynVjFdQvPdDctovyN6-r33j4Nq9BFAGi3AzoY7JV_g9KMGkKhJy6/s1600/571.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581202536598405154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJ5tF54tznmwSvrDRoaIpzkwhEBlJBcNMsW1Wa_QTccDpg-HSR53MwrdAG7bZpyms5MDpP6t5k4tU-V09HITAyDfsynVjFdQvPdDctovyN6-r33j4Nq9BFAGi3AzoY7JV_g9KMGkKhJy6/s400/571.JPG" /></a> To get them out of the muffin tins place a cutting board on top of the muffin tins and invert it, they should pop right out. You can't take them out with a knife, they are very delicate.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6H8ZD_nx5VxLwrrnmMDTgv9GvPEb7lV5HgMrlmesM2KyNMkVFkNUI5HnGe7sQxNMSyghj5hRvdcwhhCnGLain6Sttc7JiATQOdgxX3vw-oGmpwsgLZ4E2jpzdS3rUaPPhpBYnpFdf-50x/s1600/573.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581202418794362786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6H8ZD_nx5VxLwrrnmMDTgv9GvPEb7lV5HgMrlmesM2KyNMkVFkNUI5HnGe7sQxNMSyghj5hRvdcwhhCnGLain6Sttc7JiATQOdgxX3vw-oGmpwsgLZ4E2jpzdS3rUaPPhpBYnpFdf-50x/s400/573.JPG" /></a><br /><span style="font-size:130%;"><strong>Fruit Pizza<br /></strong></span><span style="font-size:100%;">1/2 Cup Butter</span></div><div><span style="font-size:100%;">1/2 Cup Sugar</span></div><div><span style="font-size:100%;">1 Egg</span></div><div><span style="font-size:100%;">1.5 Cups Flour</span></div><div><span style="font-size:100%;">1.5 Teaspoons Baking Powder</span></div><div><span style="font-size:100%;">1/4 Teaspoon Salt</span></div><div><span style="font-size:100%;">1/2 Cup Toasted Coconut</span></div><div><span style="font-size:100%;">3 Tablespoons Milk</span></div><div><span style="font-size:100%;">1/2 Tablespoon Vanilla<br /><br />8 Ounces Cream Cheese</span></div><div><span style="font-size:100%;">1/4 Cup Sugar</span></div><span style="font-size:100%;"></span></div><span style="font-size:100%;"></span></div><span style="font-size:100%;"></span></div><span style="font-size:100%;"></span></div><div><div><br />1/4 Cup sugar<br />1/2 Cup Orange Juice<br />1/2 Cup Water</div><div>2.5 Tablespoons Corn Starch<br /><br />Beat the butter and sugar until light and fluffy then add the egg and beat, then the milk and vanilla</div><div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581201837281771922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT2Nm7HEw1qTXfDtXxodZWjszBRCIotmCHM5ZUEUnnZ3aaXAdrZO72m-GwI4iahmsa2ETPXvC1wwnszxN2Zz4ixfFGB0lfEX7vQWTLm0f3TCVckkmpSse90l0FvgbR1caPrugeF6xOI6_a/s400/546.JPG" /> Mix the flour, baking powder, salt and toasted coconut. Fold into the wet ingredients.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581201688040767346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-rbR8sGghPHhMKSEG1QxGXVRwrohHvoqRvEmUjAXZRA15MZwMOd46u7Clhlrp2n5HNWFOZ3DOb-Ez2jQYJqHXAh2cmzBH5pom0o4_VIfDCTnlG5PSQiWvb5Cd63FwCGN6iL0oM_knDhf0/s400/547.JPG" />Form the dough on a pizza pan<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581201985833259602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAdyOlgVrgTNv6d8fOHiuBpef4aZkhHuFhmTugy4ls0QUxOThYAHWDq8V4LRH7U_qhokg-NyCP30v6L8KfvR0Q6ltbz9s7oe4Hm2a4OKZJhLWw8zgBYAqmFXpREAaeM24sD9YY7S07Siac/s400/548.JPG" />Bake at 350 for 15 to 20 minutes<br /><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaX_pDc2ro5Jg7pSnKWQMzjLlNUaygtdgX1ijcXgEKc88xc30MHoQB-BFRnCw7MYegqzB8ZOovUqxlpuTK-TGHeHTxY8EAlnWI47cx0DzsZ7Va9wrTsDGAAQkxwTxYpOk0EfckCY6piRgL/s1600/553.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581201520545005730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaX_pDc2ro5Jg7pSnKWQMzjLlNUaygtdgX1ijcXgEKc88xc30MHoQB-BFRnCw7MYegqzB8ZOovUqxlpuTK-TGHeHTxY8EAlnWI47cx0DzsZ7Va9wrTsDGAAQkxwTxYpOk0EfckCY6piRgL/s400/553.JPG" /></a> While the crust cools beat the cream cheese and sugar with a hand blender than spread it on the crust<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4cG8E8pJr6OpfQ3vmFojRh8W09gtzTKQ3ducsRWI12uFTyXSwIQFxvKwzm2O_m2tEfCoKQDwmtakeQS2TBbBugqZ_gjWdcwERDH_7rSfq2emOeDBtmdUarZ-vfZQOQaHsZv8v0a4Do84/s1600/556.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581201410721321746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4cG8E8pJr6OpfQ3vmFojRh8W09gtzTKQ3ducsRWI12uFTyXSwIQFxvKwzm2O_m2tEfCoKQDwmtakeQS2TBbBugqZ_gjWdcwERDH_7rSfq2emOeDBtmdUarZ-vfZQOQaHsZv8v0a4Do84/s400/556.JPG" /></a> Add any fruits you like on top, this time we used pineapple, peaches, and mandarin oranges<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgsNTeLdZPc66k4jthv5AKTMD460Ev2YLKJLWlcIuWEbXWsyeBiSCQwQtxOLBV20ymbqsBhP3SBLe-gthBbvf0i8EWGcAfoRIUPIMQ28faDxF03fXCtO8oNHqJEtuSRmyZZZhzdaPCCDZ/s1600/558.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581201304498801698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgsNTeLdZPc66k4jthv5AKTMD460Ev2YLKJLWlcIuWEbXWsyeBiSCQwQtxOLBV20ymbqsBhP3SBLe-gthBbvf0i8EWGcAfoRIUPIMQ28faDxF03fXCtO8oNHqJEtuSRmyZZZhzdaPCCDZ/s400/558.JPG" /></a> Make the glaze by constantly stirring the orange juice, sugar, water and corn starch over med - low heat until it starts to thicken.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1PwCx5gnpbBiis1xt66xB8_7tdHRQ9Q0FwxfJOxw16nDwezD_aK3r9XwgIbOcTdKFb4NBKzYJPxhQJfz6pxPIvCLV7ajAv4D8mUVd7n2peTmsfdNh57iVS1R1HUdwbtf_qPygwva35v8/s1600/561.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581201212951687938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1PwCx5gnpbBiis1xt66xB8_7tdHRQ9Q0FwxfJOxw16nDwezD_aK3r9XwgIbOcTdKFb4NBKzYJPxhQJfz6pxPIvCLV7ajAv4D8mUVd7n2peTmsfdNh57iVS1R1HUdwbtf_qPygwva35v8/s400/561.JPG" /></a> Pour it over the pizza while it is still warm. Now you can eat it or leave it covered in the fridge over night,<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuG_2Xtp31M7UOGtTwkgWHk8fFX31wX_YEan6-WUiFUqRuAvwJl5RZ7MeGm1xsZchKHMly6GUS5XLdKpoKPK8S4UPV5aBi0kJxAmpdhLz1UFNy8uvRopoiepecsbuzNKDNlhmHVlTBDuI/s1600/563.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581201108876979586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuG_2Xtp31M7UOGtTwkgWHk8fFX31wX_YEan6-WUiFUqRuAvwJl5RZ7MeGm1xsZchKHMly6GUS5XLdKpoKPK8S4UPV5aBi0kJxAmpdhLz1UFNy8uvRopoiepecsbuzNKDNlhmHVlTBDuI/s400/563.JPG" /></a> </div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com0tag:blogger.com,1999:blog-2141615680255764282.post-57560958835190911282011-02-28T18:33:00.001-08:002011-03-07T16:14:49.864-08:00The Worlds Greatest BiscuitsWe can't take credit for this recipe, it comes from the book "Baking From My Home To Yours" by Dorie Greenspan. I have to say that these are the easiest and the best biscuits I have ever tasted. They contain no butter at all yet are still the super flaky and just all around superb. They are actualy supposed to be sweet cream biscuits but we do them savory. The batch below has garlic and rosemary in the batter and are topped with sea salt and smoked paprika and finally cheese before baking. We've done them with pretty much every spice imaginable though and they are always super fast and great. You can actually make the batter before and have them on the sheet pan before the oven is up to temp!<br /><br /><strong>Sweet Cream Biscuits</strong><br /><br />2 cups all purpose flour<br />1 Tablespoon Baking Powder<br />2 Teaspoons Sugar<br />1/2 Teaspoon Salt<br />1 1/2 Cups Heavy Cream<br /><p>Preheat the oven to 425. Mix the dry ingredients (adding any spices you like), add the heavy cream working as little as possible but incorporating fully. Shape into a disk about half an inch high on a sheet pan. Top with kosher salt and cheese and any more spices you choose. Bake about 15 minutes. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578934843912860706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDyRscyEN8xXlED5GGJVGD1-SL-mZJ-VxXt9tcEOvkguNlorPctpSFrCpu-GiTt8yL8XW4uq12sO1CmcVbDaRMIUQn7vl6699OzkGIy36OkeEut4e9XSGMVG95uOb3mdvJiZ6RjnAKDn_/s400/604.JPG" /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578935026688821026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIP2SM9OePrSVJOw_1bd2t8BowJG1wPdjyR1n2meCwBfyHOOCH6KUvQbxZrB-TsvDc4HVdR8f-49YUyXPijPyuoRy3C0aSdzAr2i8aWuQ9FqqMw1-jxYCF16jhX-tDIrY7u52CIi8ubbmq/s400/605.JPG" /></p><div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578935359232785906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2MuL1Z5fP_6ssO_ooQDbVVhtfQ5Q7H4amRfIgImtHGb9MKDTu3woNITFUSroQTv58_iPkG9GUPWlvsTjwUehbTd21NEe1QXnYaw2IuMETSwqZgRqGVT0DNia42l_AxapIIh1lRNOkTGMQ/s400/607.JPG" /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578935198680712674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzIGej1ifAWT1w7ZOFA76wDQIxQOxbEDLkJqvLuvw3X_qmE_vTaaUuoes9AKusupctAYCfwD7Vxnph7P9Ce9mky14JA5YcXMdEMpVW8KIoqTQprHju02gyP1Rc1p5-FwXMFIPBjHAmWJWO/s400/606.JPG" /> <div></div></div></div>Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com0tag:blogger.com,1999:blog-2141615680255764282.post-16758020524783342012011-02-28T10:57:00.000-08:002011-02-28T12:05:14.434-08:00Chocolate Hazlenut Torte<div>It's dessert time! While dessert is never one of my favorite thing it appears to be most people's so I guess it's time to put our take on it! This is a hazlenut and chocolate torte that we made for a birthday of one of the ladies I work with. I highly recomend it, the shortbread style crust is really really nice compared to the regular tart dough, although it is definately on the richer side of things!<br />
<br /><div></div><br />
<br /><div><strong>Shell Recipe</strong></div><br />
<br /><div><strong></strong></div>
<br /><div>10 oz Butter</div>
<br /><div>1.5 Cups Icing Sugar</div>
<br /><div>o.5 Cups Almond Flour</div>
<br /><div>0.5 Teaspoons Salt</div>
<br /><div>0.5 Teaspoons Vanilla</div>
<br /><div>2 Eggs</div>
<br /><div>3.5 Cups All Purpose Flour</div>
<br /><div></div><br />
<br /><div>Beat the butter with a mixer until creamy, mixing on low add in the sugar, almond powder, salt, and vanilla and keep beating until smooth. Then with the mixer still on low add the eggs one at a time until fully incorporated. At this point turn off the mixer and grab a spatula, slowly work in the flour without over mixing. The dough should now look like this: <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578817850443283506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6KB9XVBUzw0zqEpU5jnExVf6qqmtYgD4TR4XNEzlQW0ixPf76VIBoWp95FAcLfZmbrow_xj9uaQ7OF1ePKiyd9LgcdsdZUL0TzX9QPoE6ZuRwa7dOELoPx1dzc_LvzSyg7p6kW3rl0ny/s400/610.JPG" />At this point form the dough into a ball, wrapping it in plastice wrap and place it in the fridge for up to a couple days and at least an hour (preferably 4 hours)<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578822490959116306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi48tK7eHwH4SLgwSP0duUXhzdOHVqCvKSd2gmWuMKH5oxyR65V0lTrNOPGRHpbho5Q522f-KjMUdGx5g_EZmspoUpwwmBGTlBlMBzymiZmoNMzZZh4wMQh00JEeMAvF8otDkXM9q0eT5JY/s400/612.JPG" />Once it is out of the fridge place it on a well floured work surface.</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578822280721677794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS9SKLM-FY-epkn3LM_k4d_iN8VVurAH-NPuQ0x3EvQzlTA_UJ8wspJYERePLPOv8Un8mP8G_-UtT5_77YXXR7TGyRnNlH1ybgLMF3SN6cfvFt43SFj14u6lZaa08smEE9YXxOSJ0Pjvsx/s400/614.JPG" />
<br /><div>Roll it out with a rolling pin into a large disk and place it into a tart shell.<br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578822023310517938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAG_G851nHsDeVcgEz1CPt4iXAnwm4WD6ow4jaUwcdsHJf-mW8gD2hdNLQE-TR_AUfR4smzhueKauBJV18KAPUs8gdNRi9i07Ees8s5JJ2DpGufqwPauGkGJZ-8FfivVhYG6l752J7GaRT/s400/615.JPG" /></div>
<br /><div>Fill the shell with pie weights or pennies or anything, I used black beans this time. Let it cool for at least 30 minutes in the fridge. Then bake it at 350 for 20 minutes.</div><br />
<br /><div><strong><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578820130299996370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjArKtb8uyZftGx8FROnqxwXx21REWq01rVkO_AqGzav6wqqwpt4IzZweit6vcJBFfhfedsfTW93vBKLMf70SmU2KYvBw9v9ykXNDvve9cMH4DYR2EQXAfUJNBKuhHytoBmdD0hRva-o-42/s400/621.JPG" /></strong></div>
<br /><div><strong>Filling Recipe</strong><strong></div>
<br /><div><br /></strong>2/3 C Nutella</div>
<br /><div>4 3/4 OZ Dark Chocolate (we use Callebaut)</div>
<br /><div>7 Tablespoons Butter</div>
<br /><div>1 Egg</div>
<br /><div>3 Egg Yolks</div>
<br /><div>2 Tablespoons Sugar</div>
<br /><div>1 Cup Hazelnuts</div><br />
<br /><div></div>
<br /><div>Now it's time to shell the hazelnuts.</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578822805546893842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODpt6vHNuQQfRNSnZvG6xDWxYvKpqmgZonMEPr-CILqYQ0j7wJfe7H9R0B-oL3VQPphvVukNvXqTNrh57dBpPN42Z9y-r9dJ5Jx17XkhjzeOYQIezixi_aRZkPwWfjdtORarLJrcZpeia/s400/613.JPG" />The best way to get the skins of them is to boil them for a couple of minutes in water mixed with baking soda.<br />
<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9ggTLBj_IY3LQQfttnyLlSq4xjxsMMaTsX0rrIUr4eYdeJTLuEugrAAA2wCLizOSDS5YSB2HIyrWRU3pJNBwnnlJzbWKhnUwTbHxPZm1suJUHyqehSQxsH4F1Q-DpNR66K3RHIbyHCsT/s1600/616.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578821826034859602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9ggTLBj_IY3LQQfttnyLlSq4xjxsMMaTsX0rrIUr4eYdeJTLuEugrAAA2wCLizOSDS5YSB2HIyrWRU3pJNBwnnlJzbWKhnUwTbHxPZm1suJUHyqehSQxsH4F1Q-DpNR66K3RHIbyHCsT/s400/616.JPG" /></a><br />
<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgkAsc1q-93-exgz8b3YYWZ6YknjB-km4wY5T9-zKgSoyT_DSW538PQ0ggtuZBZ8PDGduVHO1oPkgs7COHkj2cB99wNfJvlJA3xUE8ubsWnuQLbqYCuu17CQdrK327Ks2BWaRSoB9B3oz/s1600/617.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578821403175986962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgkAsc1q-93-exgz8b3YYWZ6YknjB-km4wY5T9-zKgSoyT_DSW538PQ0ggtuZBZ8PDGduVHO1oPkgs7COHkj2cB99wNfJvlJA3xUE8ubsWnuQLbqYCuu17CQdrK327Ks2BWaRSoB9B3oz/s400/617.JPG" /></a>Then hit them with some cold tap water in a strainer, the skins basically fall off now.<br /><br />
<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMXrGED820_df0cRkYnbaUXdBdihsHs1ocaluOyEareKbsYSnVdxH0KJpdq7UVf5SW8MIMvoxnt3Gg3N06MDbl5LBORhqJDWID9rJ6tPd5T7xhZwXyctX-GLtePJprbiqmx4NaxvOixkE/s1600/619.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578821076397601906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMXrGED820_df0cRkYnbaUXdBdihsHs1ocaluOyEareKbsYSnVdxH0KJpdq7UVf5SW8MIMvoxnt3Gg3N06MDbl5LBORhqJDWID9rJ6tPd5T7xhZwXyctX-GLtePJprbiqmx4NaxvOixkE/s400/619.JPG" /></a> Toast the hazelnuts in the oven for about 10 or 15 minutes at 350 (the kitchen will be fragrant).<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578819589851226578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYQzyL4Pt2jV2y8icHGiEeRnlbcx6QjuoRT_a1AIlnJ9X-0TwEHhcM3W8w-dChjWeMX8-VSzo0lbET-EkYyDWFiCmoTE8obzdIGAFPloWNWyIOJtdq7ol8u7ISovdWyRmiXMI0xwYZ_ua/s400/625.JPG" />Now the fun begans, look out all of the filling ingredients to make your life a little easier.<br />
<br /><div><br />
<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnY33LV09OtetjKpsY_4ftUnyANDHZ7nLtA2YJFyg3MQjjcji7DXYdEVfsnCdSDorKynZYsN1pikEruhysQNhUVu49xFNbsW0iL2qTnwDZvtYLoQuXNUeT6BrLxDpsz155H04QFFf0NQSc/s1600/623.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578819832794514498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnY33LV09OtetjKpsY_4ftUnyANDHZ7nLtA2YJFyg3MQjjcji7DXYdEVfsnCdSDorKynZYsN1pikEruhysQNhUVu49xFNbsW0iL2qTnwDZvtYLoQuXNUeT6BrLxDpsz155H04QFFf0NQSc/s400/623.JPG" /></a> Spread the nutella on the bottom of the shell as evenly as possible.<br />
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<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphenEox0Nye7dWzCMVdG8Baw5B8RHAXGS_YQnwv31yJBIHlP5NgAJERRZ95QkDstKxLDuqgvAI95dMvKGXQRgFkpDC7kNX4bVWPFGzIBAqEbyw0aJokEgPzjU5zOedA69gnS2Ys_dPhjyKY/s1600/629.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578819213543882530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphenEox0Nye7dWzCMVdG8Baw5B8RHAXGS_YQnwv31yJBIHlP5NgAJERRZ95QkDstKxLDuqgvAI95dMvKGXQRgFkpDC7kNX4bVWPFGzIBAqEbyw0aJokEgPzjU5zOedA69gnS2Ys_dPhjyKY/s400/629.JPG" /></a> Get a double boiler ready and add the chocolate, do the same with the butter in a seperate one.<br /><br />
<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578817350117137746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2w2nP1xTHKMeeZYOV7EhiTtZddNodrcuxorYzJOGA26SYChbz5W3bPm76ZQ8Vd0YP_UZtCi0cITGvsrZS6lmWXmUWILefpdCwBPOEaNKv_wIQxdXe7oGnIciDuFDb-78aSolfO3Vz_2a/s400/628.JPG" /> Once both the chocolate and the butter have melted (AND COOLED until they are just warm to the touch). At this point add the egg to the chocolate mixture stirring in ever widening circles very carefuly (you don't want to add air). Then do the same with the yolks followed by the sugar and finally the melted but cooled butter.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578818944090457474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIFIx_noxOE7MbCSUe_S0rLrl-4iNXvk6VfPs4lDDC16ALoJyeQJOhyphenhyphenNezZpc3LjGRIhS7tDf_rtW1BLjqucdSBb_PUeAcIsqnsdrA_DUNYu-ftXFF7ipsDBFeDJ_R1eHkAoyVn2ZoNAgm/s400/630.JPG" />Add the mixture on top of the nutella. Then drop the toasted hazelnuts in. It should look something like this.<br /><br />
<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWHXGCHDYCYv8d9MqNfcMUOLF8atiFrbw2jyqdr21vu0Ce-KK-J7eki-_kRbSho9DikLap5GnDq6Xtb4FiGz2Lmv_Gv-0wIsKlAkrMeb444FvKoqLy8S1pxe4oQtBLSg6KSlMF_OAOkmH/s1600/631.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578818705420922946" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWHXGCHDYCYv8d9MqNfcMUOLF8atiFrbw2jyqdr21vu0Ce-KK-J7eki-_kRbSho9DikLap5GnDq6Xtb4FiGz2Lmv_Gv-0wIsKlAkrMeb444FvKoqLy8S1pxe4oQtBLSg6KSlMF_OAOkmH/s400/631.JPG" /></a> Now bake the tart at 375 degrees for 11 minutes. Cool till it's room temperature and eat away!<br /><br />
<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5uoVBkQYEKV8I5OYHGXOmcsdJNBP4Po-3xTM6PAVDOm0yUphE6qBlpNOo4B4DFETIZE_K-3rzrWB0ktpX2BH2okb72FOsr75mKQYc9fWmknG9-tMv1k9sV39hxmDld8O4Z7omgJiZuiXz/s1600/633.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578818453581700146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5uoVBkQYEKV8I5OYHGXOmcsdJNBP4Po-3xTM6PAVDOm0yUphE6qBlpNOo4B4DFETIZE_K-3rzrWB0ktpX2BH2okb72FOsr75mKQYc9fWmknG9-tMv1k9sV39hxmDld8O4Z7omgJiZuiXz/s400/633.JPG" /></a>
<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikgDleCm9p4bSoR4pBDUHL7DOXTd16bqm76nHQxQrCm3yrdDymfCi9jLZTkMY0uvspbVFcgrAoWJzmy8Da5J_-MaF9HiDtw3Dtc7w41B_22ZDN3rXZE_JIKqy3fJFCwa9BsHNpQ8p4GEZA/s1600/634.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578818214160427490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikgDleCm9p4bSoR4pBDUHL7DOXTd16bqm76nHQxQrCm3yrdDymfCi9jLZTkMY0uvspbVFcgrAoWJzmy8Da5J_-MaF9HiDtw3Dtc7w41B_22ZDN3rXZE_JIKqy3fJFCwa9BsHNpQ8p4GEZA/s400/634.JPG" /></a> While it si a bit of work it's worth it!</div></div></div></div></div></div></div></div></div></div></div>Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com0tag:blogger.com,1999:blog-2141615680255764282.post-63446427466384160772011-02-27T17:40:00.000-08:002011-03-07T16:07:46.689-08:00BBQ on the bypassOur last competition of 2010 was the bbq on the bypass in Langley BC. Paul had planned to come down from Calgary but due to work commitments he wasn't able to make. Out friend Taurean and his wife Tiara stepped up and came along for the ride, even though the poor guy had never bbq'd before!<br /><br />I loaded up the truck on Saturday morning hoping to pick up our new team mates at about noon and getting to the comp at 2 in the afternoon.......Well things didn't go as planned and the back window of the truck got taken out by a table, creating one heck of a mess. We ended up covering it with plastic and putting it together with duct tape for the trek to Langley. This didn't look bad at all, plus there was still glass everywhere unloading the truck was not going to be fun!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578555103439413138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisMuMM0RqBG_uF9TCwxe-5q1sVc0O6IdEwbvy-9Hn3xxi8l-pYhWKmq26n97xGxnwIU0WMKTOipDPO1IBy1Puf9HUM8EJPtZtoICzTD7NV-dIWc7MlroKCZbQ669Y7ZG4qXT7iA1uZsV1x/s400/truck.jpg" />The truck was crazy full and we had to have a cooler in the cab......real comfortable with three people on a bench seat with a massive cooler and a sleeping bag! Add to that we missed the ferry and were now on pace to reach the comp at midnight! Good times!<br /><br />Once we got there the fun continued as the rain started coming and coming and coming. We set up as quick as possible and Taurean and Tiara got started on the parsley. They look so happy......<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578554831495138898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtv2syleyw33-_uFeM6vpZYwKUCP5X5whdOFbezMEPG9HeN7CBPx2Y4xl2ATAQ6YVqa2hcaNIraOmTQ-lC3BGYonymcv6rJlKGNt24mLh3OJkvUoSF6SNMzMFF2ujJh9cWB9_iwmd7g0pk/s400/pars.jpg" /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSHGcOvVGEKWgS0jJ8oNso_Gc2U17t8yB0-ldbs5qU2T461iWCs7icddmEi4x7mYsDUtBXux82f1tz3Cx7l73EoGjkstx647a0r5jOyFD97GljDThqjzgULBHDOf0zbIsMv2L4FVhVDR-/s1600/setup.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578554430450519474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSHGcOvVGEKWgS0jJ8oNso_Gc2U17t8yB0-ldbs5qU2T461iWCs7icddmEi4x7mYsDUtBXux82f1tz3Cx7l73EoGjkstx647a0r5jOyFD97GljDThqjzgULBHDOf0zbIsMv2L4FVhVDR-/s400/setup.bmp" /></a> After a bit of a cold and rough nights sleep we shockingly look reasonably happy, I do think we had coffee by this point though! And the cupcake girls had set up beside us and were filling us up with cupcakes!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iYCnet_Uu3qQ-0BkEDKB9yD1NI6KG86OxalCyxtT8h6rKYkVQjItp7S2TAmRU_EhlXWsh2OhLF0iNXB5VnrrlyIC-7EWHA246Ppf1tsdxt2vhULreVxTswqZvavh9jTvpxZ4s2MtIHnv/s1600/us.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578554087854522146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iYCnet_Uu3qQ-0BkEDKB9yD1NI6KG86OxalCyxtT8h6rKYkVQjItp7S2TAmRU_EhlXWsh2OhLF0iNXB5VnrrlyIC-7EWHA246Ppf1tsdxt2vhULreVxTswqZvavh9jTvpxZ4s2MtIHnv/s400/us.bmp" /></a> Then the day got awesome......The chili tank arrived! They actually make chili in this old cast iron tank, it has a couple fire boxes in it and cooks while you tow it, super cool!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4F-ZzKOwgoT46EbOxxwjDqLhltC3o_JyIS3wh1kQO1co0F_XF1_BOK4pjsueMbMhZXKwOCSRNozR9DHCdyjssGJUiNLrwah6zvfMEhnXKQ3_NKhX8jTCgrQrvfK1ABXUWCRuQbJsaNng/s1600/chili.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578553680535047346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4F-ZzKOwgoT46EbOxxwjDqLhltC3o_JyIS3wh1kQO1co0F_XF1_BOK4pjsueMbMhZXKwOCSRNozR9DHCdyjssGJUiNLrwah6zvfMEhnXKQ3_NKhX8jTCgrQrvfK1ABXUWCRuQbJsaNng/s400/chili.bmp" /></a> Unfortunately the rain didn't let up......I won't comment on the next picture but let you infer.....<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj835z3YlTKTeKs59qkm83C52XWmAzJ3xKH56IdnHduJZRCGF5mCcpobWlZz1iokitDeGq0FCsJxSAZnKz_veVq-41m6GcLlKKZeM9M88s_77jVaDJef5a7mN7t59WQSSbxRXx1JV96xCKe/s1600/smoke.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578553100255963314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj835z3YlTKTeKs59qkm83C52XWmAzJ3xKH56IdnHduJZRCGF5mCcpobWlZz1iokitDeGq0FCsJxSAZnKz_veVq-41m6GcLlKKZeM9M88s_77jVaDJef5a7mN7t59WQSSbxRXx1JV96xCKe/s400/smoke.bmp" /></a> T and T did great jobs on the parsley boxes as well as giving out samples.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0tz3C0QeVQuUBwas3f-jXFlD7EfT0o-LSrPLKp-Yfr_fBGFVTGz6bYkKxoh-zivmzOvA4kINFbSB8OcvcbWHGa2C7m94nYpagm27sdzfa8yPZKH5Z9dQUGU6noMcRVrP6yOOaWoQuvTIJ/s1600/parsley.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578552827255777890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0tz3C0QeVQuUBwas3f-jXFlD7EfT0o-LSrPLKp-Yfr_fBGFVTGz6bYkKxoh-zivmzOvA4kINFbSB8OcvcbWHGa2C7m94nYpagm27sdzfa8yPZKH5Z9dQUGU6noMcRVrP6yOOaWoQuvTIJ/s400/parsley.bmp" /></a> But the rain just kept coming soaking everyone and everything.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1D2Cq2c2JyyOCGKm31fO2nDmNra7iEaFSYoxhyrMHj0R_Aj8ETK_0uYz_IXdabK8Agyrk_lklqemNWXQsrKM1kr7gDLCaxSqAl94I0IQbs9qAHxsoqA7OphoS4DIjicNN5DHtCVl-kgoW/s1600/attach.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578552538261746034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1D2Cq2c2JyyOCGKm31fO2nDmNra7iEaFSYoxhyrMHj0R_Aj8ETK_0uYz_IXdabK8Agyrk_lklqemNWXQsrKM1kr7gDLCaxSqAl94I0IQbs9qAHxsoqA7OphoS4DIjicNN5DHtCVl-kgoW/s400/attach.bmp" /></a> <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AcDI1IiHP4GgvWbfqGJNNE5T_iUS_eAC-s2YEArlNmKJNV1nFbLjOY00PztUwhSTay_4GBAzGPkWKhnZ7N5ozJtu2WEBv4Kb8nxp0ac9-3Ws4DcW4rJu5BsZbyUgVH20vrZDearScIVe/s1600/rain.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578552311227077458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AcDI1IiHP4GgvWbfqGJNNE5T_iUS_eAC-s2YEArlNmKJNV1nFbLjOY00PztUwhSTay_4GBAzGPkWKhnZ7N5ozJtu2WEBv4Kb8nxp0ac9-3Ws4DcW4rJu5BsZbyUgVH20vrZDearScIVe/s400/rain.bmp" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwLO0Uy7k9O6XJZA3dI4rBM63jzY05BYsoK5hExsk3S13CTcSOCNs8miJDc48qiZF7hor8gxhb4ATdk-7Ux_C8j47ZAePClexocWMUzcv_3TgtZRpYNmZ9wdS3oudY-T-8J29zTlpVjxQN/s1600/set.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578552045885879938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwLO0Uy7k9O6XJZA3dI4rBM63jzY05BYsoK5hExsk3S13CTcSOCNs8miJDc48qiZF7hor8gxhb4ATdk-7Ux_C8j47ZAePClexocWMUzcv_3TgtZRpYNmZ9wdS3oudY-T-8J29zTlpVjxQN/s400/set.bmp" /></a> The matches were garbage, it's a good thing the good folks at House of Q were willing to share there fire starters!<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR5kSQBML_U6M_sHzdOWoyccpGQRkhuUz12gHdJ9qP3lUIxUhzy_K2EFwwZj1fpofhRlqbjTHOCwpxBhSRVKmrJ8oo9YW7zpw2jvkCpxg-c3GKJSXhnlzrgSpqZGRzSqLG1TSzLfWQYJ_a/s1600/matches.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578551787246604210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR5kSQBML_U6M_sHzdOWoyccpGQRkhuUz12gHdJ9qP3lUIxUhzy_K2EFwwZj1fpofhRlqbjTHOCwpxBhSRVKmrJ8oo9YW7zpw2jvkCpxg-c3GKJSXhnlzrgSpqZGRzSqLG1TSzLfWQYJ_a/s400/matches.bmp" /></a> Finally turn in times came around. We were fortunate to make the times, we actually didn't start cooking until 5:30 in the morning with the first turn in being 11am.</div><div></div><div>The pork came out really really really good. We filled in the box side ways by accident but the appearance actually ended up looking much nicer! Better to be lucky then good!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcxstLy-_MD7GJ_GWDR6Af3_zehzMcp2Ga5_T0eezLOzlULQxn-jeux5P1Yqm42_g355_O51vlQzrfqmORt10975w8qzZoWJGbiFrN0FkjIXlxzsFAuCIJ9DFYR4uj-9ibvTe7jzFLKdF/s1600/pork.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578551431916328466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcxstLy-_MD7GJ_GWDR6Af3_zehzMcp2Ga5_T0eezLOzlULQxn-jeux5P1Yqm42_g355_O51vlQzrfqmORt10975w8qzZoWJGbiFrN0FkjIXlxzsFAuCIJ9DFYR4uj-9ibvTe7jzFLKdF/s400/pork.bmp" /></a> The brisket looks a little dry in this picture but it really wasn't. It came out very well, moist and flavorful, maybe a touch over cooked but still good.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJluCdoh2XUE87X5pWQzoe8QOINlJaLmD01S49REkskwk7we_rtjKuPQbUPTpaH1iBQpJBmalA4e5JjaLktATmRPmdh9DFKEXMbzgRjF0ui5dkPwRpRomVR0gG7mXsHS5jv8cWSgAh6iwW/s1600/brisket.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578551057889209538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJluCdoh2XUE87X5pWQzoe8QOINlJaLmD01S49REkskwk7we_rtjKuPQbUPTpaH1iBQpJBmalA4e5JjaLktATmRPmdh9DFKEXMbzgRjF0ui5dkPwRpRomVR0gG7mXsHS5jv8cWSgAh6iwW/s400/brisket.bmp" /></a> For some reason (just because it's close to home.....) we're still using those big chicken thighs. We've got it cased now though with some readjusted cooking times the chicken came out absolutely perfect! <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ZsVDGCuukZTfiwF3ATc6qSRrCdUrj8tqRMPMVVNlXeUhR4aLJ6NcAHkwH0O47NXf6kc6x1c4_EEfMJgbmD5B6CN5BcVedggw7rWhWxuI2kNPv32VUCplCHdbkoXmh5y_MpRs4OB0l5uj/s1600/chick.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578550743177047042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ZsVDGCuukZTfiwF3ATc6qSRrCdUrj8tqRMPMVVNlXeUhR4aLJ6NcAHkwH0O47NXf6kc6x1c4_EEfMJgbmD5B6CN5BcVedggw7rWhWxuI2kNPv32VUCplCHdbkoXmh5y_MpRs4OB0l5uj/s400/chick.bmp" /></a> And the last turn in of the day was ribs. We thought they were perfect but in hind site looking at the turn in pictures we were far too sloppy with the sauce. So it goes.....<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkTk0PZGuqAjzxCzjnOACZ5LA6PFKWqpmyFLUbr9QJjej9ek6MS62Z-7JxOVKTrGwh9pIjH6ylNtNc4Y2w2H8c-xw7zbYpOK-qAaO2eRtljFMiF7faDJNcI8LrxiaJExFB_UopsdLAGOv/s1600/ribs.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578550381233486610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkTk0PZGuqAjzxCzjnOACZ5LA6PFKWqpmyFLUbr9QJjej9ek6MS62Z-7JxOVKTrGwh9pIjH6ylNtNc4Y2w2H8c-xw7zbYpOK-qAaO2eRtljFMiF7faDJNcI8LrxiaJExFB_UopsdLAGOv/s400/ribs.bmp" /></a> And for the first time ever Team 58 received calls in all four categories, at our toughest comp of the year!</div><div></div><div>Chicken 2nd place out of 30 teams!<br /></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUjpqesHkR5qPJRXTIp0mOIsuLpn4a8hw871ow6ecUBoPpHTRNYizy1RqSnKfDsvaCZ3Ra6uB6JK_l4l3NxhPb3H_SVNBXJdwFAzm976Km9K_1T7PpauxFFaZluPuvIkwYxOykePS5c6h/s1600/Award+4.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578550023067595906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUjpqesHkR5qPJRXTIp0mOIsuLpn4a8hw871ow6ecUBoPpHTRNYizy1RqSnKfDsvaCZ3Ra6uB6JK_l4l3NxhPb3H_SVNBXJdwFAzm976Km9K_1T7PpauxFFaZluPuvIkwYxOykePS5c6h/s400/Award+4.bmp" /></a> Pork 6th place out of 30 teams<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDH3TLqCv64cKTtOZHcVR-U52zwAXmhSyaIshDpQO80V_FMZ-11Kc4pdX1KYioOK2JwkOMiESae6g-0-d240OKZOXxiLuU9tjg40AmrisAlMtwPTvMECK7vh7X8kBmWJ-OiWyQhtWPkilX/s1600/Award+3.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578549903355342226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDH3TLqCv64cKTtOZHcVR-U52zwAXmhSyaIshDpQO80V_FMZ-11Kc4pdX1KYioOK2JwkOMiESae6g-0-d240OKZOXxiLuU9tjg40AmrisAlMtwPTvMECK7vh7X8kBmWJ-OiWyQhtWPkilX/s400/Award+3.bmp" /></a> Brisket 10th place out of 30 teams!<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65hAVgYcUWZnodoBynNSCtNdKeaJZIMgyOo-m0o6x_tlmn0bb3nnsixkQ3ktl4FAWQ5aCzK8hkkq56AlSYx2JzMIZ8651O3tePofux5b2mOSwWMTjEnhwjxM-6wIdwKj5uJfuc4HrMZwO/s1600/Award+2.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578549762106621442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65hAVgYcUWZnodoBynNSCtNdKeaJZIMgyOo-m0o6x_tlmn0bb3nnsixkQ3ktl4FAWQ5aCzK8hkkq56AlSYx2JzMIZ8651O3tePofux5b2mOSwWMTjEnhwjxM-6wIdwKj5uJfuc4HrMZwO/s400/Award+2.bmp" /></a> And ribs 6th place out of 30 teams!<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxPcNIUWym5dzHrCsLZtkmtBoY-f3YRGDg4FODihG9wm7GLezE37wAKbwVJKKDh25vw178S_6xNw5hsIetOIaXrTdzxAu_Q3O_Kum0neZIttiwhdY8yNOyaZ-R3yi_xa0cHRbgw4k6L6D/s1600/award1.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578549609839825474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWxPcNIUWym5dzHrCsLZtkmtBoY-f3YRGDg4FODihG9wm7GLezE37wAKbwVJKKDh25vw178S_6xNw5hsIetOIaXrTdzxAu_Q3O_Kum0neZIttiwhdY8yNOyaZ-R3yi_xa0cHRbgw4k6L6D/s400/award1.bmp" /></a> This was a great way to end our season! The weather didn't cooperate but we had our best all around result in a tough tough field! </div><div></div><div>Team 58 is looking forward to next year and planning on doubling our number of competitions from 3 in 2009, 6 in 2010, and now we're targeting 12 in 2011! Wish us luck and see you on the trail!</div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com2tag:blogger.com,1999:blog-2141615680255764282.post-32082252982075994222011-02-27T16:13:00.000-08:002011-03-07T16:06:05.700-08:00Saskatchewan BBQ ChampionshipsTeam 58's good friend Rob Reinhardt from Prarie Smoke and Spice (the 2010 Canadian BBQ Champion) decided to put on the Saskatchewan BBQ Championships. We decided to attend. Pauley took off from Calgary on Saturday morning and head to bolt before the awards on Sunday. Colin came from Yorkton on Saturday and went back home Sunday. I loaded up the dogs and all the equipment on Thursday and headed off the Island on the 30 hour trek.......<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578532104993580210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79gBPRYYeMQEx4AKxhG8kT0cYvmN4fDWttHiS_jcrb4wYF5HmKkMCOXiJTWpalV6DEXcVzsvEi6h_YMiJRnN_1YXiDVwTmBFS5anvE9ODcJ1LEcbBHDl_5xbK2QsDeOUA-pb1fCRrpeTB/s320/truck.bmp" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578531860239781602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIT8Q4oOIHsNju69LUcf0tgSUJBx7uU8zlTv9vx2d0DFdlY2hA3HdxpORRM120wPd8HboqR34xjaztgn5zPiCaZTUUEOJkWChkzyqbhPRczy4zng9BNwj9T8iGdiouBE46o6025KAr988z/s320/dog.bmp" /><br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578531703874119778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg284F-jby8ELbvkfygOcCe5IK2ccOcbJ3K5Czam7J6T7BzLGRcYsLJcpec6BfHKgTgddt_-kQvmpdkWJqafTfSq4Oc22m8-YZOzcDYZNHS4f3uoHihlqSHVLOuS3Swx2V1V5cKYNZQFtB-/s320/dog1.jpg" /> The dogs may have had better times in there lives, exceptional company they were.</div><div></div><br /><div>We all arrived on Saturday morning. Colin and I went and picked up the worse pizza either of us had ever tasted from a place called Verns and a pile of pilsner. Although Colin did try to buy some low carb bull shit beer until the girl at the counter mocked him into switching. After that we set up at the market in down town Saskatoon.<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578531384237066626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0npYOCfPR0bSG9i4Gj4UJY8Pu90VDZWbSdkR8T2YyDNfVg-SfTH0juX21GCFL9THVQ5r7XclxeMa-wJmjHEA8yAtyxUfhyphenhyphen6GwAbRyB-usivxqsS_3l4MX1TjNq-AQT5Yjond9fj-TW5mr/s320/set+up.bmp" /> And Colin had a pop......<br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578530918623323314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgKKCl7ojlvPkwRIOLvZnYW968WXyok4Xme5bTnqglh1dhykthulOePPP2hnIO_iB5XQO3XxqydrrbRcaxuzC7ProF03e79I5YCM58Xi_ICitdV_KFHbipHecifmvLv6JeitOGypuJCY2/s320/colin.bmp" /> The only turn in on Saturday was a supplied pork loin. We didn't have much planned for it so we sliced it into chops. Brined it. Cooked down a marinara sauce with a pile of mushrooms and stuffed the chop with that mixture and cheese. Then we wrapped it in bacon, breaded it and grilled it. To finish it off we tossed it on a herb and garlic bun. </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578530403118575890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKsBjPYb9IOSOBkLnetwEESoqNVegAfNPKPdmBtlo-Cqhnw0nsqmVlRKFQjUnmat5OqSbzvn88en5Ei8Mjdu4Jx64U_xpcP3_moc5mfbWGOB_lOGJjC-70bpILQJcFeTTke65cykuslpBH/s320/loin.bmp" /> <div><div>We didn't have a plan for presentation so Pauley ran too Mcdonalds, borrowed a tray and a few burger wrappers and we were set........<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578530118560092466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYK-gGFaJ0Xqxzqv9Tafr7PdysRWZUTDOLG8EuUvqjKDjQScvRCmGUt-kfq3DmGe_iGlnhvTCYb1E5kGTvPjH_vjJfjsZIGsImJGLrn-jgy0_89IwMO7QwDqiD_HuPmdeFnF3lToyOoy4/s320/mc.bmp" /> <div>The judges didn't see our humor and gave us a 0 on presentation! That's hard to do. Needless to say we finished last in the optional pork loin category.....so it goes.......<br /><br />After a little sleep we got the cookers fired up at about 3am, Paul loves smoke.......<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578529784646073330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMKm-RaRDKAMFUGbTAVD0F0ERqwaZToO7t0K5Vdp34jVwv0z7Nf6pA3CssBu-0ngmJ9kb5nkGFblMZjOg-QWr0roylSWf3t2ISsWxnu8b09ecNkHUWcmECjtWDxQFn81oUhCwTSZZ98ZA4/s320/pauley.bmp" /> <div>Our meats weren't our best today but our presentation was different than the past. The pork was good but not cooking as fast as we would normally like.....<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578529280997075106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGkZ5d3BOLCxn_oXadCPpHGDX4sZFJY-Uf3PairHXtNR73TXKeEJFn6617WKmcRo-U7XBCsCRiY4dS9ngQqim-Z8f1e2YDsHVjGN04Iy1ZUWXSqXSg8oQ8Y4KyBhnMhv3OpaYjok8ZDD0S/s320/pork.bmp" /> <div>The head judge came and spoke to us and apparently our slices weren't cut all the way through and could not be judged so we were only judged on our chunks and pulled. Shockingly we still managed to finish 8th our of 24 teams. No call but still good.<br /><br />In between the pork and brisket turn in the cops showed up and had the truck that was stolen and dropped off behind us the night before towed. They literally totaled this beast.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578529021295937442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSkVai0FAJHsnFuDQ5QM16JR14znxfLr4jB-jy_XT2IlVF0EGW72Zy0erkzZH-NIZrWjS4bst3wOK0Qv6k7K0ccrOwAjRZWZA4MtPWYIvtNhdMHPqEP7vHw6aWUuPIx7TR8n-P3PKo5W9c/s320/toon.bmp" /> <div>Our brisket came out ok. Not as tender as we would have liked but nice overall. Good smoke ring and decent size slices. We were ok with it but not thrilled. Luckily the judges were and we finished 3rd out of the 24 teams! <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578528769580402450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2FK4905-u1tvHUzDvtn4amnx97_hktizsxl-0jIpjPavCcn8phBQlctgizVks44a6_Us0_YgGUDmYLh6k80jZ_Bd9skFXAsANaXf1DMyKHln_JGowicTCBw3VsoWXGvwYBeeZSqRypfw_/s320/brisket.bmp" /> <div>Next up was our chicken. For some reason we were still cooking our bigger thighs. They turned out perfectly thoug and we were thrilled with these puppies. So were the judges and they took 4th place!<br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578528545972889426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Nu6VtnyH0BlkV8gjBI8bkQEuGv5wjqJNy1fWHlDLK7jZE21x_lzXkD0EV0RygfL8_wEkDYzhB9D0ZlQoSKfWkvQaRZ1Qt3yjYpeTKnrHsIaOa-52a-Hh_3o7AmxsRyXSgr4fQSsWY_V4/s320/chick.bmp" /> Finally was the ribs. We kept the recipe and everything the same and nailed them! We Got all the slices off one rack and nailed the texture. The only issue was they were a little light in color, still darn good though.......The judges agreed and we managed to get FIRST place in ribs again!!<br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578528311211935330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjynO7IRplyFDTqH9ULXzJKAr7xwxAX7a0UZCs0V5oupHx0d8fwwpcP9WKJF9LfHChPxavwfXdVrSRBeVid1yVbI-9d1ryLrIXvwh88DqGyn0ZIKRyUQnfsFy8n6XlBdkyMbYrMorOsgeSe/s320/ribs.jpg" /> <div><div>Since Pauley had to bolt Colin and I were the only ones around for the award ceremonies.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578528098673050738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZik2w60P2zcEah6lXsyeVCzHOearBRriqiyObC0UlHl2M1aZgpKnbmtnvhQHjuTARyctwZ_yNYtGWPM1_FoUCJYobSGjUjc1-NKNUgK2CUFVVyb6IQ5J87eMN3-PnszGUj9mJlG68pyw/s320/winners.jpg" /> <div>We managed to finish 3rd place overall. This was our most succesful comp of all time and we had a blast! Time will tell if we make that crazy trek to cook back in Saskatchewan again!<br /><div></div><br /><div>I stopped in Calgary during the trip home so Pauley could have the awards! </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 246px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578538211219288018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOVA9z-YCe-8TJKvaVv5LgDiLrcFq5h24L8M_oGDzBsBRbv3GnyiZxqNX3v0tv5Wm7eE01_J3zbBkcz2WY_vl4T3zfKBNNndYyJNZ52vZhBAYh3a7azjya77JYX7T278fiaaU9WCvWcQ6y/s320/paul.bmp" /><br /><div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com0tag:blogger.com,1999:blog-2141615680255764282.post-8261259888565743612011-02-27T15:28:00.000-08:002011-03-07T16:04:52.558-08:00Birch Bay Washington 2010I decided that we needed to squeeze in another comp so I fired up the truck and headed down south to Birch Bay Washington. The comp started out real real rough. I left work early on Friday and couldn't find my passport to get going. Took a few hours and found it in a text book that was taken on another trip, no clue how I actually found it! With that I arrived in Birch Bay around 2am, checked into a hotel and got sleep.<br /><br />This was the first comp with our new team shirts.......Pretty snappy. The front has a big t rex on it eating the words at least we thought it tasted good! <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 238px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578519513882436322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Zz7OXGcMo6JjXDMkmMuqXj7RXKXv6tAvJWx0WlXaA5bQku2cezGTI0HdPL7n_MOZ8VgRy7K5ouVuYmBXH7EbG8cvD1jepCW-QIQLv8LBWDLo0VhlTvM1eHZhGoRYVfI-MmlaszZgSDsz/s320/58.jpg" />We set up around 10am or so and got everything organized. Since it was a US comp and we weren't licensed with the health department we got to do up all the walls and just chill. We also weren't able to do our own dishes or have water in the set up. Really weird health department and it made it really tough on us trying to keep clean utensils and so forth. This comp was in a parking lot and there was a grocery store near by. I loaded up on Kona Brewing company's passion fruit wheat ale. So good. Maybe too good and maybe it explains our results!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578519139806464370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQEEvzjVqXrQYXoX88aIT5mRepiBH7MEO1XC8nnJtdretnIXjKooCqPQCZrqGW8sVlLZ1VODECsS5d8_r50VzaCvX1sBKPiZhMUrmUDXniH93y3Dzu_s9hkyBhAhlQ3eQWtEcUqaE26dn/s320/me.jpg" /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvP4Qdf-TuoF0IvOxy2gQOdt202eOOwAvu78IazUqeSkMfJshszJATLY_EocxiX_vSol4ckaLgekHQwHhuM_DV8RrlnS83xoubx7qqkIdsq8ngjajoSmUw00yFLyolkdybLkI5SaVAXmP_/s1600/setup.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578518823238536706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvP4Qdf-TuoF0IvOxy2gQOdt202eOOwAvu78IazUqeSkMfJshszJATLY_EocxiX_vSol4ckaLgekHQwHhuM_DV8RrlnS83xoubx7qqkIdsq8ngjajoSmUw00yFLyolkdybLkI5SaVAXmP_/s320/setup.jpg" /></a> The only turn in on Saturday was anything goes. We made twice baked potato's with chives, bacon, and gouda and cumin cheese. Baked beans with roasted red peppers, apples, and skirt steak. Roasted tomato's marinated in olive oil and thyme and a smoked meatloaf. It turned out perfectly, tasted so good although I got a wee bit sick from eating the entire amount we didn't turn in......probably not the best plan!<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlcksmBOJnDIseCIVEumZo2-mWJ8gHPVci9r96w_LhsMcrUzxrVF1nzBe81gXigLcWPrrM_9UZXn2k0kQ7zP9emhMh20nzcIWv_mUggEKG5TqprZCtAe5Z96AiIjw5rF102_8Q6yuIUTR/s1600/pot.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578518179477177490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlcksmBOJnDIseCIVEumZo2-mWJ8gHPVci9r96w_LhsMcrUzxrVF1nzBe81gXigLcWPrrM_9UZXn2k0kQ7zP9emhMh20nzcIWv_mUggEKG5TqprZCtAe5Z96AiIjw5rF102_8Q6yuIUTR/s320/pot.bmp" /></a> <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2vXQgxNEDmVykBYboSLlMUBgrmmjgK6Zn5fl-QmTqyGCb0kd_oUSslfVqu3hyFxMar9z0LU09xEvCJGZVDTx7W_n-fxoFH6AWic6FKVnze7Qc9VsOn2X0-lro8JkInWAGKrrQdscXokK/s1600/loaf.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578517915768185090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2vXQgxNEDmVykBYboSLlMUBgrmmjgK6Zn5fl-QmTqyGCb0kd_oUSslfVqu3hyFxMar9z0LU09xEvCJGZVDTx7W_n-fxoFH6AWic6FKVnze7Qc9VsOn2X0-lro8JkInWAGKrrQdscXokK/s320/loaf.bmp" /></a> <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6vw3OCegsOtGiEslAqi_9R46HbCp4OXlYaauLmp8AAwYkXA9aq__Y1RUyvwD5Ab5-tkvKJkvY-wSH1SNrle-RxVZ7sHPkFmc4vKma-YP8uiZwILfRrCjbWvqyQLl_qxXJQBT7ZDI__UxY/s1600/ex.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578517553721803378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6vw3OCegsOtGiEslAqi_9R46HbCp4OXlYaauLmp8AAwYkXA9aq__Y1RUyvwD5Ab5-tkvKJkvY-wSH1SNrle-RxVZ7sHPkFmc4vKma-YP8uiZwILfRrCjbWvqyQLl_qxXJQBT7ZDI__UxY/s320/ex.bmp" /></a> We got our one call needed early with this baby and took the pressure off for the rest of the weekend. We finished 6th place and got a small cheque and trophy for the effort!</div><div></div><div>With that we drank a lot of beer and made a few parsley boxes, this time we added ice berg lettuce in the middle to try and make it go a little quicker and easier and so the judges wouldn't be picking up parsley attached to there meat.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3E7Jz_Aq1zdmhxieBwZE-oSO6UPQB_Hz1YH0xHue1j7gB1NNMkM_DdSQRvAQKQVSR82syGLa6tX6TU3oXgQy4xffIey6jG8qR-zvGo4EKQtvmgsrAHNp410vlQ3cvUtVV49JMIYDT68mo/s1600/parsley.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578517202641714306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3E7Jz_Aq1zdmhxieBwZE-oSO6UPQB_Hz1YH0xHue1j7gB1NNMkM_DdSQRvAQKQVSR82syGLa6tX6TU3oXgQy4xffIey6jG8qR-zvGo4EKQtvmgsrAHNp410vlQ3cvUtVV49JMIYDT68mo/s320/parsley.jpg" /></a> Keeping with my attempt to keep us organized I made a schedule for everything that had to be done and tapped it down to the table......we actually managed to follow it shockingly enough.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTU4w7ZOYLmTdqJOpBGBqpENofYM3xHvkgM_v_yoE3BG5aImCNQzBW4uXIdNsz_IDL1_sUBi8md_MQHmEZ87WltnKxdS62Gzc8YGY9mNx0hnJBp8xPmsinEwh8OHU2aoPAbhX5Q9zwZeT/s1600/list.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 238px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578516844714255090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTU4w7ZOYLmTdqJOpBGBqpENofYM3xHvkgM_v_yoE3BG5aImCNQzBW4uXIdNsz_IDL1_sUBi8md_MQHmEZ87WltnKxdS62Gzc8YGY9mNx0hnJBp8xPmsinEwh8OHU2aoPAbhX5Q9zwZeT/s320/list.bmp" /></a> Our pork came together really really nice. Tender with wicked flavor. We were happy with it. I thought it was the best pork we turned in this year. As is often the case and becoming old habit the judges think I'm full of it and hated it. We finished 12 out of 19 teams.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZnND3bvBMmPDyVzTkhoRXSqtOkeaNH3n5byrhT1b5vXbOsYuR554Y9_bIhYPLizJY9-R6FTUuXTi_OWugU6Ii-s0y3O6yhIjmlGMp9ut1Cu5p8P3ChxASNwfD_OilKPFyKrKgL5zJWAK/s1600/pork.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578516495167022578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZnND3bvBMmPDyVzTkhoRXSqtOkeaNH3n5byrhT1b5vXbOsYuR554Y9_bIhYPLizJY9-R6FTUuXTi_OWugU6Ii-s0y3O6yhIjmlGMp9ut1Cu5p8P3ChxASNwfD_OilKPFyKrKgL5zJWAK/s320/pork.bmp" /></a> The brisket was our best cooked of the year as well. Nice and juicy, good smoke ring. Just nice all around. Exccept the judges hated it as well. This was really starting to become old habit. Having said that in hind site I would never present the brisket like this again, it gives a few judges far too small pieces of brisket. We finished dead ass last.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2LUJuLSiLgPqDUsSmmEKkjOIvn72jmHLRJAcLceCFNicBKVXnM8G4u6fRljL8TwqO3Q_VLpgs9fHlCcdlZgD9hsacRObQa7lml-Q9-qZN4o_c1B5JVjJ4WG3RG-b_ixHlPiXHr8L4TLS/s1600/brisket.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578516193072688210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2LUJuLSiLgPqDUsSmmEKkjOIvn72jmHLRJAcLceCFNicBKVXnM8G4u6fRljL8TwqO3Q_VLpgs9fHlCcdlZgD9hsacRObQa7lml-Q9-qZN4o_c1B5JVjJ4WG3RG-b_ixHlPiXHr8L4TLS/s320/brisket.jpg" /></a> Next up was the chicken. We cooked it better than in Richmond but we were still using those big thighs which is a massive mistake. The judges don't like them. My honest opinion is there is probably too much chicken flavor in each bite instead of sauce, rub and smoke when they are that thick, Needless to say the judges weren't impressed again and we finished 17th out of 19 teams. Ouch.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO-PcY43MP0MvlVXsACtXq69VpZRjl6ioLd516etHAaniKdJYB4CbG3JI-_Ykpk5CcEEhkwNYLyAW0Vghneclyc3Qlwjkgd-wteio4dmsLpwj61c_EE-0KW3vRCZ0s3s1LvnL5-EQpbR7d/s1600/chick.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578516004292265602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO-PcY43MP0MvlVXsACtXq69VpZRjl6ioLd516etHAaniKdJYB4CbG3JI-_Ykpk5CcEEhkwNYLyAW0Vghneclyc3Qlwjkgd-wteio4dmsLpwj61c_EE-0KW3vRCZ0s3s1LvnL5-EQpbR7d/s320/chick.jpg" /></a> The last category of the day was ribs. We changed nothing from Richmond were we won ribs. Cooked them perfect, they came out perfect. As was the theme of the day though the judges were not fond of us and guess what........15th out of 19 teams.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_Iscsj-O-C3CV3lAycDmbHmhz5jCPGMvmyhl2Qu4M0uS9wiricHBdqIHHG6-ARsDeLMQfJNzFAPiX4NKJalkIwQD2f3w0FxHEzQOsWG_qPRPlTON3uahu92sZ5P7hkZNKpNuCI3tASgl/s1600/ribs.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578515630827693538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_Iscsj-O-C3CV3lAycDmbHmhz5jCPGMvmyhl2Qu4M0uS9wiricHBdqIHHG6-ARsDeLMQfJNzFAPiX4NKJalkIwQD2f3w0FxHEzQOsWG_qPRPlTON3uahu92sZ5P7hkZNKpNuCI3tASgl/s320/ribs.jpg" /></a> The comp was frustrating but taught us a lot and made us look at a lot of things that turned succesful for us for the rest of the year. We especially owe a big thanks to Left Hand Smoke who won this comp who took the time to go through our turn in pics after and give there advice. </div><div></div><div>After the results and before the oncoming depression (jokes of course) we hightailed it to the local Mexican restaurant for margaritas and food that wasn't bbq'd! Pretty good but man was I sick in the morning.......found out when I got home that I got some sort of parasite somewhere during the comp! This one just didn't want to go our way, think we'll listen to the Karma Police and skip this one next year! <div></div></div></div></div></div></div></div></div></div></div></div>Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com0tag:blogger.com,1999:blog-2141615680255764282.post-82046155793460527022011-02-27T12:14:00.000-08:002011-03-07T16:03:20.039-08:00The Canadian Festival of Chile and BBQFor the third competition of 2010 Jonna, the dogs and I drove down from the island to Richmond for the Canadian Festival of Chile and BBQ. The event was held at the Casino and down the street from some of the best Chineese food money can buy! This was a full two day comp. Saturday had turn ins for hamburgers, kangaroo loin, competition chile, and finally camel chile. Sunday was the same old same old.<br /><br />We got to the event nice and early on Saturday morning, unpacked quickly and got to work. We just made the hamburger turn in on time. Turns out we had to name the burger.......I choose the prophetic name of the winning burger, of course spelling it wrong and Jonna having to correct it! The burger turned out incredibly. We ground up fresh chuck and mixed it with a panade, roasted red peppers and mushrooms. We smoked them with jarlsberg cheese and put them on home made grilled naan bread. Honestly the best burger I've ever tasted! Very proud of this turn in.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578474173119716146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_AE15ao79i4-tNIGFCkzi2k_7GjNium2X_H_JJL4SECHPNAZpvynLzvZV7N4NOdfj66QXR4GyW6AEC-uoGJOl6ZB614oXmkCEySL0h7Bv4KgrileHYirWlLwbJDI7N_PCNZGMOXjl_AJL/s320/win.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578473935549609170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYql35OFaUpnlsHNPvDVmxZhcVQmKkfcEsSuFuiNnqMelF_2ZCRwtHMP3xldOiqRQu3ds0sel_PjsZenw8EgpvrSuph7uDetY2OT-14El43Qnk8_LZ6bnGf9gC7pylOJS8GrEGx9O06nob/s320/hammy.jpg" /><br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQWZaMEedEwRbMowQy_0Khrd9ALcS6RDUM3gH-suawlUCR3tahKsJAxV3YS_LhxDYHDagxoe9bX8Pafw30ba9JPuAmpCivzYKfK-XQfe36m64Y68S1mASXVQuSQDjynfN4r-Q-oR2XDL8/s1600/burg.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578473639238438210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQWZaMEedEwRbMowQy_0Khrd9ALcS6RDUM3gH-suawlUCR3tahKsJAxV3YS_LhxDYHDagxoe9bX8Pafw30ba9JPuAmpCivzYKfK-XQfe36m64Y68S1mASXVQuSQDjynfN4r-Q-oR2XDL8/s320/burg.jpg" /></a> <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578476804336786354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPvCViR3gNdK1AZipiC8VN-PGf1uL6DqBIgZvsz_WX7v6zN0-E_i4ga_3E6yWdShMz-_5vFNRshv2W0Hn3BXxl8yYjRh5Nl83T-hD-Ta0wjV3lRbUj-hh-y98cSaWV7C_agHPsEaD_mKmu/s320/burger.jpg" />Unfortunately as is often the case the judges didn't agree. Obviously because they have no idea what they're doing, not because someone elses was better! Yeah right! But like we say At Least We Thought It Tasted Good! We ended up finishing 13th out of 26 teams.<br /></div><div>The next turn in for the day was Kangaroo loin. I had only tasted kangaroo once before so this was tough. I decided to go with a juniper berry rub and a blueberry sauce on a bed of strawberries. This turned out exactly like we wanted! So so good. The crowds loved it as well. Once again the judges didn't.......so it goes.......we finished 13 out of 26th again. <div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3sQi7b71TamyDDUTsUSrNamMDSE5sMBjcTZ9eER2QxsBwE9W-GApdOB03fm5_Bt9q7JYKefxo-j_zNzcRrIu7swyrd_muLTBdkQPmucAaSEvUYMp0koXisETb4RDkuLqk8onrHmjCcj3/s1600/roo.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 234px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578473132567690674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3sQi7b71TamyDDUTsUSrNamMDSE5sMBjcTZ9eER2QxsBwE9W-GApdOB03fm5_Bt9q7JYKefxo-j_zNzcRrIu7swyrd_muLTBdkQPmucAaSEvUYMp0koXisETb4RDkuLqk8onrHmjCcj3/s320/roo.bmp" /></a><br />The third turn in for the day was an ole bowl of red. The crowd loved this one too. We made the same chile as in Astoria. A pound of chile and spices, very nice. With chile it is turned in with tickets and they announce the winners just by ticket numbers to ensure blind judging. Having said that they only called the top five and we weren't in, a rough day keeps going!<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4fpPk26dtkJAmGPQgM11b5gtXcO_0ywRPo4U5VtmhPhMfOyls2aA8GjjFUtiEZ89PT01QeWyxPQGuOz25qMhyFiJiOzuiQmFw7NVU-seRccvfqZnDC5CKGFLb7oyMHeXWLDmrRXOigQn/s1600/chili.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578472868946592674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh4fpPk26dtkJAmGPQgM11b5gtXcO_0ywRPo4U5VtmhPhMfOyls2aA8GjjFUtiEZ89PT01QeWyxPQGuOz25qMhyFiJiOzuiQmFw7NVU-seRccvfqZnDC5CKGFLb7oyMHeXWLDmrRXOigQn/s320/chili.bmp" /></a> The final turn in for Saturday was camel chile. This one was tough, neither of us had ever tasted camel so it was really a crap shoot! We decided to make it a pineapple chile. The taste was amazing but very very unique. Needless to say we continued our shut out for the day, no calls....so it goes. The camel and the Kangaroo came from Hills Meats in Vancouver, check them out, they have everything!<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3EhJyy_wKGqLGe_OKQdqkoq923KNcD3yakxId_jo9Nfq7_aL4sKel-2ot5WWtLiT5e-Z34484LytTX4bDDLp1IQbMxFwhqs5-OUelUfHbMabmrp1kiSoJat4dDelmLpeaUdoXq71jRddj/s1600/camel.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578472583144249138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3EhJyy_wKGqLGe_OKQdqkoq923KNcD3yakxId_jo9Nfq7_aL4sKel-2ot5WWtLiT5e-Z34484LytTX4bDDLp1IQbMxFwhqs5-OUelUfHbMabmrp1kiSoJat4dDelmLpeaUdoXq71jRddj/s320/camel.bmp" /></a> With that we stopped for some authentic Chineese and parsley to make some boxes. Headed back to the Holiday Inn Express and got some rest, hoping for a better Sunday.........<br /><br />After a few hours rest I headed back to the comp site at about midnight and settled in on the old portable cot for the night. Woke up to pouring rain and wind and the sound of a drill, the boys of Landshark bbq were building an enclosure around there cookers, pretty cool idea, I couldn't do it but still a cool plan!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl19ZiSsc471ca0qVHS8U-jKlh5P4N8VeiF-viTTLRT7IBEoQZBB6I0MfvCPzwoUa4U-EVLS6zRijisnRGztmdoglPYCmA_httza2rT5T9HK0qnCiHFfdpp9kDUnfvzfSBCJjEkaUWCljq/s1600/sleep.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578472214791708882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl19ZiSsc471ca0qVHS8U-jKlh5P4N8VeiF-viTTLRT7IBEoQZBB6I0MfvCPzwoUa4U-EVLS6zRijisnRGztmdoglPYCmA_httza2rT5T9HK0qnCiHFfdpp9kDUnfvzfSBCJjEkaUWCljq/s320/sleep.jpg" /></a> After checking out the cookers I went and grabed some breakfast and picked up Jonna. Time now for the main even turn ins........</div><div></div><br /><div>Unfortunately we were pretty wiped after Saturday and things didn't go so well......the pork was very very tough. Not at all what we were looking for. We were able to get enough good pork to build a box but it honestly just wasn't up to standard. We ended up finishing 11th out of 26th......much better than we honestly deserved! We'll take it. The fine folks of Richmond still enjoyed the samples though and they dissapeared quick!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPsri76LiDpKuNRFyUAzDUT3CnuNhucODZgA681X7zXSa2nMbJFVaGFLMU4QB0G927na7Vc76vzyQYFl22h-4pkeidPFjiDSYMwawht-Q8NBUSLJPLIgAs39Fg4aLW7fdkmIjuITt5q8_/s1600/pork.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578471857529936802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPsri76LiDpKuNRFyUAzDUT3CnuNhucODZgA681X7zXSa2nMbJFVaGFLMU4QB0G927na7Vc76vzyQYFl22h-4pkeidPFjiDSYMwawht-Q8NBUSLJPLIgAs39Fg4aLW7fdkmIjuITt5q8_/s320/pork.bmp" /></a><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578471560243288802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0UROjGvjGl7DwNqQoCj9enKqR9DKC8MV9rIjzYTMuNq4j2BgQxKsekbx3U72-b1OjftickYWdA-bKZHknPwg8KGjD8kpRBCrFvihpUZkfvdEg63JGVyc0wutBXGQ-yUdOEDfSqlPRay5b/s320/hand.bmp" />Our brisket was the worse turn in of the day and maybe of all time. This was dry dry dry. We really had to sauce it up in order to try and make it passable. This was the worse brisket I have ever cooked in my life, anywhere. Really not ok..........The picture pretty much tells the whole story. We ended up finishing 15th of out 26, also better than we deserved, the judges were kind today!<br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBRdYQXZQDKklPeuO7RsJVeUw82Z_w2M5kaxhQdMWi8NJqc0G6mjMip8O0M2j0f3jcOCqto8NkeQA2ePp4tGI6HpZ3Pll2YLx2zGDOXWDrxYX5E4gxyo7aWau6mAXiah1WKqaRNogSM__/s1600/brisk.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578471206975332178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBRdYQXZQDKklPeuO7RsJVeUw82Z_w2M5kaxhQdMWi8NJqc0G6mjMip8O0M2j0f3jcOCqto8NkeQA2ePp4tGI6HpZ3Pll2YLx2zGDOXWDrxYX5E4gxyo7aWau6mAXiah1WKqaRNogSM__/s320/brisk.bmp" /></a> We are a team that loves to cook chicken. We have our method down and we finish well in it as a rule. Not today. Not sure what happened with us but Sunday was not coming down our way.......The thighs we got from Pipers meats in Nanaimo were huge, way too bug, they barely fit in the box and I didn't cook them properly not letting the sauce set enough or all the fat render out. Not cool. We finished 18th out of 26th.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyJ6dzDSQbPXPkKz3AdQjWVhyphenhyphen01J6LOav2-mC9Jg1R03-0wLmAZJwlSsI6VpQpWAK55MrRri6-tewhZXCb3Hl70nsTSHVnaAOr5wMi5xPICtruY9ep8WfdCHiBRA34lNkQT4QwwzPCn8h/s1600/chick.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578470870185546386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyJ6dzDSQbPXPkKz3AdQjWVhyphenhyphen01J6LOav2-mC9Jg1R03-0wLmAZJwlSsI6VpQpWAK55MrRri6-tewhZXCb3Hl70nsTSHVnaAOr5wMi5xPICtruY9ep8WfdCHiBRA34lNkQT4QwwzPCn8h/s320/chick.bmp" /></a> Now the fear was setting in. We decided at the start of the year that if we didn't get a single call in a comp, meaning for any category, extra's, mains, whatever we'd call it quits.......well seven categories were behind us and we hadn't heard our names yet.<br /></div><div>At this point Jo needed a meat break.......apparently no vegetables is not cool and she ran out and bought some zuchinni to grill and made a salad. Pansy!</div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578470515952354834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxgOp7UYtMQ4OiB6fyYcOvjoAasF5T1e4hOygR2t1VZLwxUrccb3YG-HL_lDhUNVpwj7CkyvF6I5oKJTQcHfBlMiSUVpQB9Uf_bt4Zfxb7fxySpvSL5JWSuMzpKOMe_MazDcL73Wgsl_4Q/s320/zuc.bmp" /></div><br /><div>The ribs were the one thing that we thought we nailed today. We weren't holding out hope since we thought we nailed everything on Saturday and didn't do so well. But they were good, nice appearance, we cut the heat in the recipe from Kelowna, perfect texture. We had our fingers crossed......<br /><div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578469192350497858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgex2G6_gswU3TYN1MaiC7zZJrf9N1PpTUNbi1XDVCpWnpXzTR_HmRMPEH5R0gyFyWfDvNPuMdHlc5hjpACgun0H2rHv15BazZ-pP8-dfeZq1NLaTCX9zNoBkuVnCGc-0sR-B_TgwVMjW1X/s320/ribs.jpg" /> As luck would have it it wasn't just us who thought it tasted good! The judges loved them and Team 58 took our first ever FIRST PLACE!!!!!!!!!!!!!!!!!!!!!!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 238px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578469798713797090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWEbnd36UQpYU-IVGubkbL5-ulhYmNeAviLjt_Ficj7dGGrnw74zQiXaDhyphenhyphenp9E3rxTduN8t-4CTZWZWr84zq8GS2aJBQkDS3xvLH38UHOOHO4TjUDAQPV57ck6L3H9Dlp7uZLPL0HW6RLp/s320/award1.jpg" />They also gave us all kinds of bbq prizes for the win!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578469998198760786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBp775nPxelH3ggOMTe-gD1SglxDvs2NLeD08CkhVHMhxfmWXTQmopfAg90y0P4tPkDQ1GvCZrOhmeiCnbLpJSWqRaU5CoTmEUTIIMFdI2t0x2H_6bCr2DRUtYKdCEvXiM-51NqC9ZIpfY/s320/award.jpg" /></div><div><div>After a relaxing night on the town and a couple adult bevs we started to make our way home in the morning. The fine folks of Port Alberni were selling whole salmon on the side of the road and we decided to take advantage.<br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_OPn63E_2eSqFIQaCSMIdrZOTnu_HqQxxjjdWkaQioVstzDalNgauTmSkTBeXaaPt06QeCImNUVjDSswgDdhttF4fjuoJ87qYqwTzLl-JiiAv0Wf1-OiV-1zxbvKMp8bmFa-ROuo8mFh/s1600/whole.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578468894128385730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_OPn63E_2eSqFIQaCSMIdrZOTnu_HqQxxjjdWkaQioVstzDalNgauTmSkTBeXaaPt06QeCImNUVjDSswgDdhttF4fjuoJ87qYqwTzLl-JiiAv0Wf1-OiV-1zxbvKMp8bmFa-ROuo8mFh/s320/whole.jpg" /></a> We split it in half and made a paste of olive oil, savory, onion, garlic, and sumac and tossed it on the old WSM who somehow wasn't tired after the weekend!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-RR4UeMr3F91nZHYAEfG7XFWMueym_Y_ABLH7-vbOAFDcStG35vv9OvcUFr9GGNj6ffzFdGi0TnzNbqPDsr6txxnm_B3VOo26_I5VvL5HfIUl0PJ9_m-cEnVeDtEQ3rOMIFd8bpr0TsRe/s1600/stuffed.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 234px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578468603049015762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-RR4UeMr3F91nZHYAEfG7XFWMueym_Y_ABLH7-vbOAFDcStG35vv9OvcUFr9GGNj6ffzFdGi0TnzNbqPDsr6txxnm_B3VOo26_I5VvL5HfIUl0PJ9_m-cEnVeDtEQ3rOMIFd8bpr0TsRe/s320/stuffed.bmp" /></a> <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8lEXgICPa8pNxApL71i_ZpmltmSaoSMhGgCRx6xG8KRiibVR6eKhSOpbmbaN0pi2tHnnFC8rT8QpZDS8Dq-7OtNDyZfdvXa41jQD0PxM2jUlWY60IDFj8gbt63j5alajDvFbtkNVOYdX/s1600/cooker.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578468295913562082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8lEXgICPa8pNxApL71i_ZpmltmSaoSMhGgCRx6xG8KRiibVR6eKhSOpbmbaN0pi2tHnnFC8rT8QpZDS8Dq-7OtNDyZfdvXa41jQD0PxM2jUlWY60IDFj8gbt63j5alajDvFbtkNVOYdX/s320/cooker.bmp" /></a> I also fire roasted some corn and peppers and made up some barely in a chicken stock concoction.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdHipxa6hk3UEa7yF7YiAgsmPGpZCDW34VPqnQlfwuoHaCTrW7cRACnXjplsnvy8jPaVjj6hGGY_syu9rXZ9_jWHzB5Wy2ExN32N3N-SRdEvFF4yb3ZyMG_tX5AZQeCTq5qUdUShN3de_/s1600/corn.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578467877555273842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdHipxa6hk3UEa7yF7YiAgsmPGpZCDW34VPqnQlfwuoHaCTrW7cRACnXjplsnvy8jPaVjj6hGGY_syu9rXZ9_jWHzB5Wy2ExN32N3N-SRdEvFF4yb3ZyMG_tX5AZQeCTq5qUdUShN3de_/s320/corn.jpg" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmqsTxkejDa9wGZNJySlD-cbJdF-HDJe7WohjvLTWszvbf2yWco6qcr-vDiSR1UEMtThhz59R5UAejOSrtmrDop6mG5P93HLwVqadCYzIVJR20tXisU9THTiEcLBCNSHfP2aaZvoaW1Kh/s1600/sam.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 234px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578467577481721906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmqsTxkejDa9wGZNJySlD-cbJdF-HDJe7WohjvLTWszvbf2yWco6qcr-vDiSR1UEMtThhz59R5UAejOSrtmrDop6mG5P93HLwVqadCYzIVJR20tXisU9THTiEcLBCNSHfP2aaZvoaW1Kh/s320/sam.jpg" /></a> With one of the sides of salmon we made a puff pastry salmon and dill pie.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhy7icrxYlaNYo9Jcl2AnynlEdiIUN1eRebpMFvljSaMUOac8aiI6c2i5Gvt2kFjsvBpZhVHFzBgpnsMxxsOqAZOO_u0dzdX6BRSLgER4fvKDEoNEhoFRT9hzirUBD6CrkDjHfgLPSAoY/s1600/salmon+pie.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578467283091497458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhy7icrxYlaNYo9Jcl2AnynlEdiIUN1eRebpMFvljSaMUOac8aiI6c2i5Gvt2kFjsvBpZhVHFzBgpnsMxxsOqAZOO_u0dzdX6BRSLgER4fvKDEoNEhoFRT9hzirUBD6CrkDjHfgLPSAoY/s320/salmon+pie.jpg" /></a> And of course some dark chocolate and chipotle cookies for dessert!<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0oYRXPSLx4esXSfhJFzmHLRHoOujVSaJqlw4VkXuRwnSHIfxKEE7TBi0GPixT5jvt12UnqPbnJVj2mMt6zYIWonmPmQ8TSle7Kd-Xe7OaslNRiogEsU6qJ5o05F_AAOX5oimSbFvErNPa/s1600/cookie.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578466721913400258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0oYRXPSLx4esXSfhJFzmHLRHoOujVSaJqlw4VkXuRwnSHIfxKEE7TBi0GPixT5jvt12UnqPbnJVj2mMt6zYIWonmPmQ8TSle7Kd-Xe7OaslNRiogEsU6qJ5o05F_AAOX5oimSbFvErNPa/s320/cookie.bmp" /></a> The end of a great weekend!</div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com0tag:blogger.com,1999:blog-2141615680255764282.post-44133590694593875152011-02-26T18:24:00.000-08:002011-03-07T16:01:20.615-08:00Kelowna Smoke on the Water 2010Our 2nd comp of 2010 was on the lake in Kelowna. Pauley and Linda made the trip from Calgary to see what we could do. The truck puzzle was solved and I was ready to head out.The 13 hour drive was stunning and this may have been the nicest comp of the year.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578455382076106082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYrZBvZFwpBtwV-QGKxv5cgd8qu2aNsJEZM-A2q0ZVQNQPrHe7wI1vPxCGLHoKTeNWhv8ZyyCfUpLMoq6B5FwasvatP-O1rHvK6LqYqJ8LQqKehto4j-v3q5GsGrjrwzswN1YSS0boaDck/s320/kelowna4.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578455083976983330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgMIiT1YJAk1cxQKYfGP6eWRIWOp6F_4QDeotOuvjr9ZhOhPAAzK40CnDRh5tEzN0ZEr1rbE2XfP_GA89a1VDmc6MDzc-LEbpChn590NoFUYyq3hs8lEYgRKliKeb3ml-jC25B1DeEK_S/s320/kelowna7.bmp" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578454736675032658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhisF3ptY-xKWls9_nb5qgG0lsp1RFm6gsANz7prVaFgWtCmUQQMQq1Cp5w-8hX6AV9RbsneWbdgKf7ON9jYq4OYEHxKBVt6vG1HDxlS8_3F6icFGZaWW4I2A6TCimiXMABzmgV4dJmCaU6/s320/kelowna6.bmp" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578454381293306834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAQsnrsmkb8eFcfMIfbazGNsBX65e9_vWAHs5P6wPVHXhBrwIE9TpO0psd5Nn93EmJ-etJBqBGtR7aFkAraqzGzNrycVjAZq_jrBOIxZO9lW8L8SmvoaaxzS4_ew_Dddp0P_LNKfdTOGZ/s320/kelowna5.bmp" /><br />The actual location of the comp was a little hard to find. Turns out it was right on the lake. You had to drive down a bike path and then on the beach to get to the spot. While it was a little annoying at the time it was definately worth it!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578455958653501522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb2CcDCjKVvVs_tQMaKo9s5qdfvcsW0tR1iEZ5gdTtkEKQvd_0F1eigGXEer9wfnGGvi0fLrdoBKZTWh_GpglcGID4yjsi4TnkG1t9kGgHTTX7zQMajCnWpxq3J8T-cW9FjC92Vf76NMQB/s320/k.bmp" /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578453194082252210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSs2IxM_iciDYgoGUhR5pveoCaTgMEi3dVFOE9QiPdbaFMCp_BxCV2kPVGRVPAGVH3biMykUnhVlVMn0bZHCsbkNfWyRCfTOX9brj_bmqPda8VEM4YEXmC3IzFUoehJ2dFsXAfKd7HdM9j/s320/kelowna.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578454029572943618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlSuP_yS6UVG_S-0HBJc3O2y0lvfWuB4lRw0GXdbGhj1uCeg44cgLcxewms6axdOpvp3c_7TWr_DxD1E0UQG9QEEqn3LgO8K3SQjbXHLj9dtKS74RSvMbkiCLrkHZu54ZZFjyIgOI4miy/s320/Kelowna+3.bmp" />Since I arrived in Kelowna a little early I made my way down to the farmers market. Found fresh made sausages from a local farm, along with fresh strawberries, homemade cheeses and some local hot sauce. Awesome awesome awesome! <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578453708638015426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUWhG4lQyvov7MO-YL4laN4bgGnjnGTaO5OQRzk85ZBVzb38kkYCKKb-DnoOjE-RqqgX1oyWyyuLTtYIygl609jtVxWvA0z4n4xMDO6inCg0mgTRZ7SzCWrL5ViURzMHn3O-Vnkb7pNa1/s320/kelowna+2.bmp" />Pauley went fishing on the way down and came with some beautiful rainbow trout which we grilled up on his smokey joe. Wicked dinner to go with the hefweizen we brought with us!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578451508823787970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc7mNvdHq_vDr4Jw5n34SItihpkgEOTlACnOaHGeYXKFdirjBmNjBLkblfZakv9dSamx-U53ZDzySE0CzgMtfAQ1FuMuNPZCzSib8iG7nCrbu5dTK01aXAZkSDgTftG91Ivjf21Exr468R/s320/fish.bmp" />Linda saved the day and made all of the parsley boxes in the hotel while Pauley and I got a little sleep. We made our way back to the comp at about 1am, tossed the brisket on and got a wee bit of sleep..........Doesn't Pauley look comfortable!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578450886546321042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3yBRUOvplhCEQkJE67ALqNkRj4r7fJcQWVi_0noX6rm6UYG0sK9EbILf9BQTTaSK_q1OcTninmUIzVPtT0f6oNsFmgZw2OijP4BTWq0gmfLpAYG5JK0rAqanWOIl452FQD0BnkFIKSwu/s320/paul+sleep.bmp" />I think I've seen him look a little happier than this in the morning though......<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578450379988594226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7op9nq0vUTpgUfKZyNTSgJ1g2KeQEmQAU6AvEylSZha_CV3yCPGoAyTqZZgIru2LKv0UPnjAOGoXSARiuH2MfrluXwztKp9O_h3yeAqS1wwPNCuoQDkHow-Nvgm-WfHlBI52JgV9Jp-PD/s320/paul.bmp" />After we finally woke up we got ourselves back on schedule. We we're very happy with all of our turn ins here.<br /><br />Our pork scored 6 out of 20 teams so a nice call. We were happy with the way it turned out but as you can see pretty sloppy on the old saucing.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578449734010438914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwMqLG54Ur_qeeeoUb0jO7ognZj2Rtxe4eJ42RXkujPApvUlABnapQ2zWhe-rmdBCeyX9wVIhMPPCt4GZ8aimxIGTcTt8LZpAM9ihuziMknBab74BUKAk8CFzgEIpQ27VUF8nySNtatDg/s320/pork.jpg" />The brisket was cooked perfectly but we fogot to trim it at 2am when we tossed it on and it didn't fit in the box very well, we were destroyed on appearance. Ended up 14 out of 20 which hurt!<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578448664278950946" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAYaPU52QMFjlmuitV0u2L8Xe8GkdlY-1QHsBtWRE6rVFrzkH-hcg2_YEOek0qddXkm8zgCG7GbWzpY2uYdUBJ8jvAglOzXgCy2ewXawwvPzt55aXPaAUQlwgKR2TFWuHfCGYC3c126S_q/s320/brisket.bmp" />The chicken was our strongest category once again. Came out perfectly and we were able to get really really nice thighs from Cowichan Valley Meat Market on the Island. The perfect size to load up a box! We ended up with our second call of the day finsihing 2nd out of the 20 teams!!!!!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578193270844187346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7HUMDHJ9qcayQSAmdFEG3H7SJDM00N6gXHZTAPuqCwBLYyof8VC066SoaOmGxx04z0V1HqTZdQ6Eny849AjTtO09iW6blFLyNY_H3ze3UEW4NNP2mdtyVdqKEUIiefUKEfeJxS0CYY4kD/s320/chick.bmp" />We were absolutely thrilled with our ribs.....loved the appearance, the flavor, texture, you name it......too bad no one else did.....they finished 8th out of 20......no call today. Apparently they were too spicey, so it goes.........AT LEAST WE THOUGHT IT TASTED GOOD!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578192968526082050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-HoIfpHAUchrG6QQ6RG-A7P-VrfPplcv3Imadjre58dZqrbyybybHNOOth2sf3mPJVq2uyMgWKaTIneU0g8fJDKE41DDczMoMgrNpYTEBcQiyYCEOUon69ek5dfTVvaNKtwy1M1uun-L/s320/ribs.bmp" />We were pretty exhausted before the optional final turn in. The mystery category ended up being trout. Pauley and I decided not to cook it and just have a few pints instead. Linda thought that was a waste and did it up as much as a joke as anything. She cooked the fish perfectly and coated it with the hot sauces we picked up at the market. We weren't about to waste any time on the parsley for this baby so she tossed a couple sprigs in for kicks! Ironically we actually did all right here and finished 11th out of 20......better than brisket......so it goes!<br /><div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578192159093702354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukUapNxpTelW0dafewyCrLeXVu1MMTKa0LwQYlPVRTxHfbyCciVkFnXlW9-7-xATsDqejoek4iS9OyC219bRq1i-YiT43nkIuEWgkZjaWp_SkpYwepiEV2YqW0bMgCbpvs_WGNOfn2tIg/s320/trout.bmp" /> <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578192562363515042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhjsww0ONslzQXyqEeyJS7sS27OwEV7SRHEaAHVChW08FyaSSUSYcO_HkzilxUx3MAlRtCi8jKegM5D1Zg3uCUHzpq9e1E606Lzd0qe8cgdWQTgqfslDY0YAIrFB73pU8jHKizr5uvzGRL/s320/award.bmp" /> We will definately be back in Kelowna next year!</div></div></div>Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com0tag:blogger.com,1999:blog-2141615680255764282.post-14672457153107944042011-02-24T07:18:00.000-08:002011-03-07T15:59:59.934-08:00Astoria Oregon 2010Astoria was our first competition for 2010. We picked up the game a bit this year, more organization and a couple more cookers. Nothing fancy but not as ugly as the past! Although the truck was like a bloddy puzzle to pack.......<br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE_rEsTgHfssLiHNbFRqJRpuYlcQzCT92qbmPiuuIpJYawaaJS5VnMrJpOxTtRwDXouZcaO0FGgFmf8EPpSMDQu7vNmMx3To5WGBQ5gM4fj45l_SnyMWV4bkIT4gCqwnHX1Xu-o-SwGB2x/s1600/astoria+puzzle.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578172063234008466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE_rEsTgHfssLiHNbFRqJRpuYlcQzCT92qbmPiuuIpJYawaaJS5VnMrJpOxTtRwDXouZcaO0FGgFmf8EPpSMDQu7vNmMx3To5WGBQ5gM4fj45l_SnyMWV4bkIT4gCqwnHX1Xu-o-SwGB2x/s320/astoria+puzzle.jpg" /></a></p><br /><br /><br /><br /><div align="center"></div><br /><br /><p align="center"></p><br /><br /><br /><br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578173638756876498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtv5MWnG-sjROa1URHPFwekEhF666mIpyvS10hUgmwI2jUO5889SkS9yCNfVrGb7HRbMEOq0xffkfoSPSjuKtk2zXIF7CAG0rFxgHAemXwQ-64O7aZX0fwTW-RMqMJOG0BKpKsLogtkWz/s320/astoria+set.bmp" /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578172665695834066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUl9GcmUYE9GvfTx3gWj3ag_WFgePzrAmj5vf-m1pcZeR2F9pZYU-E29cGOwBHDDcq0l9zL7bOJKeLC1tRcMs3JwH5blBZc1LguMYuqlRIYcZiS-feRsuH0XbVAlVCC3gf5jXJnuNqExzr/s320/Astoria+WSM.jpg" /><br />Check out our new team sign, now we're pimped out! <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578179547881387666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4AEOMLTXQms56JqB_UJSV5wJmS0TUOv7eXQ2UqQpC7pmMykKqN4hf07LUvO-v5Z41TdZm1TymibMxB9zMYMscnsoaUQKH-ZYBJIliYnTD0tAs6V0FXh7T2KUIFRcuzAJv9fIzTfXb4yxS/s320/astoria+team+58.jpg" /><br /><div><div>Our season started out with John and myself...fittingly we were cooking at the Rogue brewery.</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5577287027791723938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtu7eqkV-MFXpNZV5VvFMVmwQYs7uaXloIO7IBA_FtESiu5A6W9xtwHh7QbbJwnH3fs_fynEtATTVqgDmdD2wdTw-3gUaiaWsAIYI37bU6mYUdoem1MWXKqfjjO-NtXvaIc_dlEf8op4d5/s320/astoira+rogue.bmp" /> The trek started late Friday as I drove from Ucluelet to Seattle to pick up Johnny from the airport. We made out way to Astoria and the oddest motel of all time, once you open the front you quickly realize you are standing in the bathroom.....<br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5577278954759008450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggy5ObByAa0R4Xz9cohlLQdaV33EE6qwgc_KtKcXdGTjTkRVoScMIRLmNs6xDJiU5eC6w9QQTnxdM01kV4S_Rh76gY-8dm0IAAIqDHmJ2JyxL5EmpmyR5Y77WsE5Uc1NloRaAkLqwQMxdD/s320/astoria+bathroom.bmp" />On Saturday we decided to compete in the appetizer competition, chowder competition and most importantly the Oregon State Chili Championships. But to start we needed some breakfast.....We cured a beautiful ham and smoked it the week before, added it to home made english muffins and scrambled eggs with jarlsberg cheese.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578178874000859714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUo1iyAcOWmAOSwLHcn1-Lo0fez_pgh4l5kDbl8ikt96pK_BcGtzGQTKl5_yzXPR88-5XCIF-072R74ybXNnnB4EV3p4KtD-h5kg90Eye2vJYbIg2Rx_mAALM2pEzT5DAeW7AF7QyBnh1U/s320/Astoria+Breakfast.bmp" /></p><p>For the appies we made pork belly sandwiches with nice cripsy skin and topped with baby arugula, baked apples and a mustard sauce on naan bread. We thought they were super good but they only finished middle of the road. Unfortunately no picture of the turn in just the beautiful belly.....</p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5577288130625928338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisKSCqrkQskWamAuQdTpl0tGMyFwlFsuWJFmzB5xLICgApfHOIo9NAfX8oU0U1WszFaZYplY_zh8uWqBBfrzwffumM5RUDUtQLX2xsVvnu4YXN7y5OiBDgcfehn6hZ06xZWIDyNCKO4Vx_/s320/astoria+belly.bmp" />The chowder was filled with scallops, clams, and calamari. Another middle of the road finish. Not the best start to the season!<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5577289112239980626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0XP8KVNO5p2rxebb6ZXWON6-wUchzcD7GXOZUZP65dl8NXSnZXPrPmKxVIZWT9KbL_fxSzCpS9Vw1SYyiQtMk0OInP0r2J-q6Z2Q33YvTyHawmWQ8BZwKrVNm9Tu1FCBI9n-9mvttMrAJ/s320/Astoria+Chowder.bmp" /></div><div>This was our first time cooking chili in a competition. We made a sauce with a pound of dried red chile's and loads on onions and garlic. It was hot, we thought we were doomed because most of the other teams were fairly mild with a strong chicken broth and cumin flavor. Much to our surprise........We would have been invited to the Amercian Championships in Texas but we're Canadian......</div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCw-fGzSZdZywTUvLI3ffw57HWWsZxMNYyTMi1jbCNITaNQPyK3goorId4xb4bLYfTbtx60YFi8BdkCYcJxJ_feK9zbAhNttY64FJje_u_NZ08Zblj0aPTRfxAUu13Ii0KeB-mCBmcHHc/s1600/astoria+chile1.bmp"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578167860723686322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCw-fGzSZdZywTUvLI3ffw57HWWsZxMNYyTMi1jbCNITaNQPyK3goorId4xb4bLYfTbtx60YFi8BdkCYcJxJ_feK9zbAhNttY64FJje_u_NZ08Zblj0aPTRfxAUu13Ii0KeB-mCBmcHHc/s320/astoria+chile1.bmp" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9caVgPlCmozQ4MfulLQiPCVmISYgd7GOJerAVkxXYJhzNMoV0djn57zCwOljFsdEol9BOCMFR6OMVT4DA8eYggZ6Zr0lxaZz-tfQ8U-tSFie2HYi0qvdxpkOOhqbV5bQhSMV2Mqjo8z5/s1600/Astoria+Chile2.bmp"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 315px; FLOAT: right; HEIGHT: 289px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578168063658096674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9caVgPlCmozQ4MfulLQiPCVmISYgd7GOJerAVkxXYJhzNMoV0djn57zCwOljFsdEol9BOCMFR6OMVT4DA8eYggZ6Zr0lxaZz-tfQ8U-tSFie2HYi0qvdxpkOOhqbV5bQhSMV2Mqjo8z5/s320/Astoria+Chile2.bmp" /></a><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>This is where the day gets ugly.....it was cold, damn cold, real cold, you get it. Sitting on the ocean in April and trying to get some sleep, not such a great plan......We ended up leaving the cookers and falling asleep in the car waiting for Burger King too open with the the heat cranked at 4am for two hours in the Burger King parking lot, amazing the food still turned out! Possibly more amazing we didn't get arrested for stalking the Burger King staff.</div><br /><div></div><div>And the turn ins.......out of 27 teams.....</div><br /><div>Pork - 6th place call!<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578174387613243522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMIbxnfPRmknTnk3RV9Kkbp7XxwCqv6K9JPCeEq6_9F773UWB7riMuh0VvcHiZIGE_ws7rQipvjrzDeArF691b_Zdx0_GgOBQ6T53-Xvudt_AVdEiROIJJPOYxgln86lcI3a9TyRKtBQT/s320/pork.bmp" /></div><div></div><div>Brisket 21st.......that is really really bad, although it is an ugly looking brisket!</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578174043418545538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC90zscW2u1dtsTI1quGuiVdlRDQgRAnpumY-WV2M_O7xSS4FjOBBFmBudumDTPpwgOKu33pwGDbJw-_GdWLVk6PNIQrGANRSraMimJ5EKQlv0Za6GGKXDGiAP07XdNks9uqQJbYpZTvvT/s320/brisket.bmp" /> <div></div><div>Chicken another call 8th place!</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578174673601702626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_ZSHCC7xiyyoHDDpjLYwZmBoUMVh_lqFdZlZ_U6iEAwGjMv4GjuDYbv5mYPsQcJVXjqir3uBWdFTNnL14_sUrT3JxeVAr2NyNQ3L2_SbgnhAgEEoivxicXDzPrmDhuYzAHxvkg5SVa8e/s320/chicken.bmp" /> <div></div><div>Ribs finish dead ass last, won't be using these little dudes again.<br /></div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578174925530865394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-GiKZKUmbH9v6OA8ELnvQ79u_uJwTF0AiWj8IAWmBi3Ko6a1JdRkm6WllquJDfFDjlizKmUzSeGd7Uz3GIQ4xmbpZ4xXFm0B1jzcQiNKp9pYbIVDrL-x_dKB90XV0YYgCrHOjeHC1Hpu/s320/ribs.bmp" /></div><br /><div>Not bad for the first comp of the year! Our first 3 calls in competition cooking!</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578181801907611330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-3oOPqTvJyMiliqmVZ6xX1UkFKIVkDi_bXSt0cYzUsrDeR6sx0NLvYTSvH-1gQI0pZ0J9GijYKtz9eAoeXMtzLkxFmDzYok5h3gAsrC-rF3FfUFR-3q9AAQuQW9vHK-nfts0VFF4oWDE/s320/astoria+awards.bmp" />Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com0tag:blogger.com,1999:blog-2141615680255764282.post-73656324171944021922010-05-04T22:51:00.000-07:002011-03-07T15:53:56.746-08:002009 Wrap Up Part 3Our 3rd and final comp of 2009 was BBQ on the Bypass in Langley BC. Our buddy Paul Chan from Calgary met my wife and I in Langley for this one. Langley is an excellent comp, lots of friendly teams, a pot luck on Saturday night, sampling for visitors, and a nice breakfast on Sunday morning! What more can you ask for! Overall we finished 18 out of 26 teams so another poor finish! Thanks mostly to our arch nemesis chicken!<br /><br /><br /><div>We had our typical classy set up! We did get to set up beside Bullet BBQ which is an excellent team out of Port Coquitlam who made some excellent chicken wings!<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467661159759148370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQQO_9cIANJoNDQwl7UfD2ZAHRdeJLBat3xVJP_yoWhwgiOFibRoXhbXvuopHCGuuO5zLt7NLEUaWyrDkqS0o0UcKAmCiNdyQx3c0gtK7czs-h0QVZbDfP0hZGnmRF6F3L8Gex4o8U5B4/s320/Langley+set+uo.jpg" />For cookers we used the WSM and kettle as well as Pauls Smokey Joe. We also picked up a Napolean Charcoal grill piece of garbage) from a fellow in North Vancouver for $20 so we had it at the event! <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467664012049101570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujYygpQ-dum2SGnq1_eqPXPQgdQXxkGu2kphZ4NBBSPckGUOaZHIIhxjwQbAfINKmqnfGZT7OtCT5TQG1Ykd1gDr2IVOd_3HTa0oSMcFQIOqYfzKMfCKCSLTr-sr9NcUm4mScBX5vaOPW/s320/Langley+cookers+2.bmp" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467661566033185234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSa40_XHDNlc5lmENZL6lxHm9ChJjYEygvNDgigtJdSETWMRjIQQqqmfUMmQc66nX4YNWQZn801P8J1vCtVgGxIEB6OZwOL-LtDsfBiaaEqjbBPfZGZpe0GQ5v1j99VcdCo-cNhP1DlyEc/s320/Langley+Cookers.bmp" />Paul brought a couple of brisket from Calgary, we rubbed it up nice and early with the coffee and cocoa rub again. We dud one on the kettle and one on the WSM, we ended up turning in the WSM one.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467662118230637394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFWMnxXd8SDgAGrsChtEMGBgWeQE4u6pQ6pI9nlIUzLmlooDOLBu33ujHkpbOry1mwtbg4w-IHtJDgHkq95lkoJNaD7-vjjhI1V6AOQUocxqma0M5XQHBuBgc93BhrMS1Kw-LfzAyTY5u/s320/Langley+brisket.jpg" />When you see this picture of our pork shoulder you will assume we got last place in that category. Basically the shoulder we picked up from Costco was a bunch of boneless small pieces. So not sure what to do we rubbed them all individually and stuffed 40 pounds of it into the WSM, the picture is pretty classic.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467662778666039634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalIxSHEbd89W8Y1YpUzqNk2mgK8rgaVCXLeOazdTMjeK867KGKHjTmfrC-SngHTrV5OFEtB0MhLpN_Peya5NoGVn3Q-rzIVS06Cv4IJ2oZciR2NRyxNCBfxwsGfjBaLUd3c67X7UYw4al/s320/Langley+Pork.jpg" />For the pot luck Jo made mushroom caps stuffed with escargot and topped with herbs and parmesan cheese. They went quick!</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467663530115909394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZgPkUDi5paAqYECXs-TTbEE1kHZO7auYJA0hLl2uojsRhItKBU02VpsBtuZCHU36XwVfxbct0Q68KKielN8Ns3XLYE8rTamPKPY5gnedjijtPCIripa7f5F-sDXbj_WEyQRpJQdKC2ARS/s320/Langley+Escargot.bmp" /> While they did provide breakfast we just had to cook up some of our home cured maple bacon!<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467664461415036258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0RipJtXDVfaKKsK3Ve_yjt0CTKSI-0jrCYtQqOArZ8hJScYUfoG2PP1Y0oOIigI1eLhfb6S4J9_GMFyPqQ5yfHNfwFKqDvB3i5n4YiCqeiXCAgLI2mvHPc4Zz0qNbtcN_maqhzQ1nzGv/s320/Langley+Bacon.jpg" />We decided to go with a lot more flavor on our pork for this comp and over sauced it. Here is our turn in box.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467665087209906802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hrHCAmC2mLBjSEWemfOh37v2h6ItaOiK47P-9WXioDkZiTaFRwPQZcrjUy3X2v7zjHk0EgLy3JuqsRupOPUiBjEJjLm3kp2ZSF-_SJwvy5TvjVOIzx575k-98qzmScn4KJVORcoeYbun/s320/Langley+Pork+Turn+In.jpg" />While the box definately looks awful but we did manage to squeak out 12th place in pork<br /><br /><p>Next was our brisket box, the garnish is awful and it looks dry but it did taste good, we managed 15th in Brisket, with the flavor we actually did expect a higher finish.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467666148793462082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4XP_BQlyeW2hgxJZ2NWNdaOhytTy5iunW5rdecn3NBZqiK95Gk5_Jqyg3MEnJvThdBE2m1ufLaCDOZiIsnEKLwdB6DerY-HRB7ZLSy1tZYlpK5pHXMoZhXQnTA7gBLQrTP5ehceOJYPc/s320/Langley+Brisket+turn+in.bmp" />Now it was time for our chicken turn in, not going to lie we thought we finally did better. Looking at the box now there were way too many greens but obviously the flavor and everything else was off as well as we finished 22nd.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467666700789398626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6nVBTBsfD2lAa0b1NlyMq2VURbxk_q6-Okn2xFCc9aRNCYuyftd3uv_Dl5eTtSVRMkQQc4LGg6-AyYXeMcUmyhj29iGCJvpUa_oglRHTkVRZenUAm7hhHuBklVsHOsdUqRlZY3WpB3Otg/s320/Langley+chicken+turn+in.jpg" />Our final turn in of the day was ribs, we were confident with this turn in but the good old judges disagreed! We finished 14th which was actually our best rib showing of the year. The box could use a couple more ribs and less greens for sure!</p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467667697601733746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsbBUfoRSjaFDmrpdwCmovGiPKJRWe89qB_bPzhiXpytX-nr4gcX05ylgPshlvCHgX-hWa2_D95tOSJUFhwuyIBtPyyPox-uprCUHYV50AOAp4szhBB2hnQbg-KGZpbNjYk7vn22AlQMvP/s320/Langley+Ribs.jpg" />Overall 2009 was a reasonable first season and a learning experience for us. Lets look forward to 2010!Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com1tag:blogger.com,1999:blog-2141615680255764282.post-65758622965319811602010-05-04T22:40:00.001-07:002011-03-07T15:55:53.538-08:002009 Wrap Up ContinuedOur 2nd event of 2009 was the Canadian BBQ Championships at Whistler. We don't have many pictures from Whistler but we do have some good memories! Not much cooking wise. We had some darn popular Chile on Saturday with a line up about a block long to eat it! That was probably the cooking hightlite. This comp involved a little more beer and heat than it possibly should have! We screwed up the chicken again, adding way too much salt. The rest of our turn in's were reasonable. This is our set up, one of the two pictures we actually took.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467659012470282386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-r7b-8SIO_wp51R_vg69d-3jIO0T14yon9v0fqSQUFlZy-zFR1b3PIFE-dnCAZSuYqSY-BHWOP3CqEp52cAT1im7I7oc5UqcQ9ojpAPxt0HIQ8L6rlAf5xHFiphlEfTpUvy363fICAeaV/s320/Whistler1.jpg" /><br />Daryl bought a used Ranch Kettle from the team next to us. Kind of funny when you see how little room we had in the SUV and realize we had to put it on the roof to get it home (Which was 6 hours away!). That and the ash catcher falling off while we were driving on the sea to sky highway and having to stop traffic to get it, miraculosly with no damage!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467658905905082594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZdWnNVQAxIZSTkM9vrGSMGQiGgXktSGs4A35zv8Mba5TJCJ-WLZEJPumKmtkWHyufyyvc-k_eeIspPRvNKjRmOQ1CUx18ZsuSq12mxnasvel8V2k8C57LhnkyDtC5DZk7kK4yTNkTigw/s320/Whistler.bmp" /><br />Anyways out of 39 teams we finished 27th. Led by a good showing in brisket of 10th, a reasonable showing in pork of 16th, a decent showing in ribs of 23rd and an absolutely horrid showing in chicken of 35th. We had to be happy with not last in chicken though, I can't imagine what the four teams we beat turned in!Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com0tag:blogger.com,1999:blog-2141615680255764282.post-90758492021769561082010-05-03T16:25:00.000-07:002011-03-07T15:58:20.724-08:002009 Wrap Up<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8IsPnD2EUn_JGhIk2-Nb3XIZyd8I606PCjTJVKMQIWHSHfJ9nCXa1Kb6JPObM4tvdea5Ug6z-51_X8PyAtSygpH6eLtd_85JwE5ybbbQqX1uOHLnPvIjir7OTlPsoTkQ3ku-eArYK9Fr/s1600/Regina+champ.bmp"></a> <div><div>Being that we have now started the 2010 season I figure it is time to wrap up the 2009 season. While we do plan on doing 8 events in 2010 we only attended three events in 2009. So here it is!<br />Western Canada BBQ Championships In Regina<br /><br />This was our first competition. John drove down from Winnipeg, Colin from Yorkton, and I flew in from Ucluelet. Rob Reinhardt of Prairie Smoke and Spice helped us out and gave us a few cookers to use, one Drum, a kettle, and a WSM. From there we just assembled what we could and had at it! Things started sketchy when we couldn't find charcoal in all of Regina but we eventually did find some at a Wal Mart (the 3rd one we tried!), then the night improved with the Roughriders winning! Saturday morning we took our time and got all set up. Then had a dram (What choice is there!)</div><div><div><div><div><div><div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467413512714269490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK9ZD_2Zrn7gbulyEJ1sePkNn4ffiyMaOHxpSL1DO4saanE3ILhEJegw6QxYXe8f3zXCHyRLRfRnp4v35a_r8iALSn9LHdJJSUQ6_TIk2T6KvcHJFPWYLorNaAeqUBkLujXuSCFj6DRA5Z/s320/Regina+Dram.jpg" /> Here is John setting up......<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 96px; DISPLAY: block; HEIGHT: 130px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467414037436453506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33OI3mPR6JDIngftHBduLB9tF2X2-SCnA0NgzY_uXnZSJr0Ui6FP_-INKCKfavRwF3RcRk7al5dV9iPougx6ngRfH3RVsJjlSWfr4I-rUWAOyyPr3wwFCnNEXzXYwyONi-5fTRUPM17fN/s320/Regina+John+setting+up.jpg" />And here is the end result......(with Colin keeping us classy)<br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467417070838717138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzPirD1jNN1oZ2nMC3bj393EjaRtISrd3gkihmSsn4P_odVdyIsttMS9HZXOhjuKmsDYwHxEFzPVGKojn83WIFOqxMAIl7WaNPb-jal0NVf8gI1DU2CeetPJDgCAHdRAcJ1LZrhYfLnSlQ/s320/Regina+Set+up.jpg" />And here were our borrowed cookers<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467414923195192978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhncKmnyYtoY1_EXBQVO8ilTdJ4zZK6-DJfISDeQa_Qk5ykTnmbnoRuCm-JsDYhGcfK0I3MyYsEPkd2zxNyjoTnhr3BMJ4v8JXEo7sRQlmB29agtS_dj5nQ35kYm6uA_a9WDLOTDpNDIpye/s320/Regina+cookers.jpg" />Being our first comp we were a little concerned about timing so we got the brisket and shoulder on early. We did the pork shoulder wrapped in banana leaves and with red clay salt. Cooked on the WSM.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467416050845903410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggMKldUYUGL8Qp2SWmSiF8LejG84jSEp4r_uXOtzVifLniVgXpQrd-mpeKRjaCP2FMwL7Aul52d7idkXtUPj6HLYREax_VT9WwOorfm43lYxT1QYjq5MaKVUJwvoSCHFQZxQp3a0wauN7P/s320/Regina+shoulder.jpg" />The brisket was coated in a coffee and cocoa rub and cooked on the drum.</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467416364938370274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4KzGw6-H2IpjHSg4Vzjp5jzCxtd_R-sw1LnOBWlqDxFbgIFjMGVW8YWj40NjgKmCTvg3SSeneY719Quc-H6eBuyDCbx0XcoQBWHkWaP2gg0zYojkuCjQJK1njfaBAsQiqR6rNlqS-mMrq/s320/Regina+Brisket.jpg" /> <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467416744266090514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4aUmnRMAmSoxDT-EA5EmfkmYHa1DEEtBS-idK8wJwL_yW05EA49bYYJmmxbKIhdRGKl8Fdm8dU40IrjrJu15zY8Jegiem21PTuh4Sn8wedwAg5Rbkvwfkuw7LQTKnobEqSF0f9jQKqXh/s320/Regina+Brisket+2.bmp" /> The open category was Rabbit. Being the losers we are we didn't realize that you were supposed to have a platter and serve it as a meal. One team gave the judges beer, you have to know we wouldn't go that far! The beer is ours! I digress, we braised the rabbit on the kettle in apple cider and a few spices. The flavor was amazing, our presentation not so much!</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467418200491971330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qQOqHGreyniZchpQIABKLtbfbA_ErbaamJXOoAohWhejkhMHyDPbtkNME8unxk3Aqj_yV1PAOnRJxCRK5VQ9co7nzDpKaup472pMUwXcQEjEUhQ_lJS8sdRan0BjQ0HihOHFg7sr5Yf3/s320/Regina+Rabbit.bmp" />Saturday night we had a little garlic and cheese bread and some nice wild boar that Colin brought down. No pictures though. We proceeded to have a couple more drams after which John pretended to go to the bathroom and went to bed, leaving Colin and I up to watch the cookers all night. While it was cold we did get to hug the smokers and sit in the worlds greates lawn chair!</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467419130528156050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9IcLd4fG4YPFK3I5AxtaMf_bdRR3MJTYjH-QXRcqhyphenhyphenix-qaBviYVhTyYRx-QY1zt6L48Tdu7yPZan4qpkz4NpJ3QRoesWaCN7Yx1BCDsBQJELLI0AZH80mbPwi5gqqifzRgnEYTRzDoNT/s320/Regina+lawn+Chair.jpg" />Sunday morning was rib prep time.</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467419453955103698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibgBkhmhce_OCDxM0lbxAeliGinq3OGp7lATGRBmfHJx3sg86ysoR_LUg63RfOyO0-pu99FfG_pjH978MKofreu9WpxFT8tRTOiherck6utq4pLMWAu3R_1GbjdGHQhAVk0jlu0BvkZcsl/s320/regina+ribs.jpg" />Now our traditional breakfast, home cured maple bacon, homemade english muffins, eggs, and some havarti. (This is the best way to wake up, trust me!), oh and it's better than it looks.</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467420287102132146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7c7E-nt930GQ_VGa-_qmFEg6JYWw1-S3hxlMYV3Ab7lKj4F_-BFNa2sCYQ7nxrR6IZM7Qz3sbpO1X-Vj0Bvnr2IBfHXqEyVrYKBLLDlpsj3sMwCb55jXQhy0-14ubDjbbqy0qAc-FVHj1/s320/Regina+Breakfast.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467420394775000914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7bVSfAeSRLRplgJhDgPlnvLMIYGMjIGb41MukeGqXXpsH_pCwPqILc05orI58Hw1MQTzGlTwiMtC9isNxoHcqZNPV2XsQPLzSLBHPOeN88YCVrs3wkxweeZ82PPzEurtfPXwuejxrAIyy/s320/Regina+Breakfast+2.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467420495912537618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqeCFAPAtTKBJVAI_cB3b7SurA1N5tLiimBRGGA69uqsZVNX9sfxRUFuirbU5hU5v5cNZIj9e0ZYtIcEPzJCUPcF22wUqiOBMBr-MI2G4CPjlrrs9E9JtpnFqqwoeiSaUiBH2mqVxfPox/s320/Regina+Breakfast+3.jpg" />Sunday morning saw the pork shoulder came off of the smoker and we finished it with a white wine and dried mushroom sauce.</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467421452832939890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJqn8PVXc5wqHut_NGQNU2fjWTFlNm8OxmDVbAD_mrf2L3NZNvkN7SNdVXi5-Gs-bGUAYisONIdRIqhODnv9xWV6-pUXE0wDiYdOnN3fo74ciPpRAaMGnqmzbBHaHHNiNkhwMhk0RqdXdu/s320/Regina+Pork.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467421555319426130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8TiOWmVfTkFondMWS0A8gGc87u0p9WiwmIAw-dLaP4xZH1qGsRW2Vo6hf2kZpjXyLW8HjWQ5bTlPXp-mjQYSWbJ-or3n6Pcw2Lcgb2ozhpC8yb6rxusPTDoUXodyROg-qNGaLwO0OC2TX/s320/Regina+Pork+2.jpg" />And here is our pork turn in box, we only turned it pulled, overall the box needs a lot of work but for the first time......</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467422123531520466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLzDkbhXkRgRnS7Qq2P7RoLIu8rEN_9ptmJBdBFailqFDWNavGsXHYSwKgYQ_AgO4J-wofGVYS9ysXUkIjJ6yF7MluZKYVd08a0mGPymHkgSQdF17-6u-_adbC3QyloD0VrAURV-VFVEyF/s320/Regina+Pork+Turn+In.jpg" />And now our brisket turn in, this is a bad bad box.....</div><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467427988815460210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBgAefEGLBXWLxOje2dvnCemTEv4CM2shSN7L2JC_amfzVDO_3rhTpYdxegFn-QdClLvuO41-Ta9jcM-tVynfSqMci-gyrQaT8v1eHRZASub2Hf7sBVj1jf2_rbT3zm1IGdLGZvT3WEpK7/s320/REgina+brisket+turn+in.jpg" />And our worst turn in of the day was chicken......We marianted it in a worcy sauce mixture. We tossed it on the drum and then CBC interviewed us. Now one was looking at the chicken and there was a FIRE FIGHT! ot pretty burnt chicken turned in.</p><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467429027584451474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspW1LHWO07PeVmiL8Cz0EMpFdbDGB9uJFdWG9dlAVudEz10rN08d1b9lxe7gdQ9MW5w5cu6JCL2ufHIH0b42cBCtMt8BgDEqxjmcZEPdIUt6oP5ViAQlQdipRCra2-MAs7znLsewmIcOt/s320/Regina+Chicken.jpg" />And our final turn in, ribs.......really needs to be cleaned up!</p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467431587549182754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyz39eyXVGBES83mQ_NVKXc_LcnF4jCw0nI_VTOSrLH09mKYlQAnh8OjE1Q-Ty6ASZp-srKoKjpRoGoDkU_3YrbxEzEdu9cTZwh0VuoE87IMii1UomSW3dVI4rnUrndMVTrI7cOdAFIQz/s320/Regina+Ribs+trun+in.bmp" />And finally our friend Rob from Prairie Smoke and Spice wone the Grand Champion</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467441721422228514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SLtjttW3GRMx1jEjwRt3qj4NZT-tl5wU8mkboT1yPu5BOHVY7QFzAqk1qe3CIa-4dROalZiZRXvUiRGL4nxeCbvEK3MjvRWQsTdlNsWNsSGVlEL66daHJMaPn54fEYz21CtrdNkJaBjn/s320/Regina+champ.bmp" />Overall we had a pretty good time at our first comp. The results were bad but what the heck it's about good friends and good food! Our finish was 12th out of 16 teams. Still we did manage 5th in Pork and 7th in Brisket. Our chicken was last, no big surprise and the ribs were middle of the road. Always could be worse! <div></div>Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com0tag:blogger.com,1999:blog-2141615680255764282.post-88479445090754781922010-02-03T21:18:00.000-08:002011-03-07T15:51:48.008-08:00Making Lard!The stuff we can buy from the store in my neck of the woods is useless so I started making my own lard a few years ago. I use it in place of oils for frying and pastry applications as well. Anyways this is my method (there are others). Enjoy!<br /><br />Go to a good butcher and get some pork fat, if you can get them with the skin on you can make chicharron (they will be left once you're all done making the lard. The pictures do not have the skin on). The fat from different parts of the pig will give you a little different flavor. For a neutral flavor I use back fat. That is what I'll demonstrate here. For a unique flavor that I find most people seem to like go and get kidney fat.<br /><br />It is as simple as this:<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5434257241727876882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5oK9jU_snD4s1mjLziZ0YouFqOqJh-Upd3XFCyhgH8PoO1wURzeJNJCp19W8HOC4PHCWPx8Cw0oD3DlCn7YVrkP1IQS8T6dEXHYXjVDp7XgyV8CwAQ-LPbWugfey9KzTHH_P48fuuBL5/s320/January+2010+001.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5434257714614238770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMuuaxmKpS0oPd845CV_IAHFF5fZQoqFl5rjQ19sj5olO0fhWA9SqwJ140cdoW68bpx8lEEU1vIhoSds2MLTaSByUuEBGddLkhioQ3Ekozc32PsQShNuuUTGY0C6EIndaPTGRZgLOHAl1/s320/January+2010+005.jpg" /> Once you have the pork fat cut it into workable cubes, the smaller the cubes the quicker they will render. Put them into a dutch oven. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5434258006973169346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6dN6wSvNRNmwPO8JStj1Thu_SYMK1zMBapqYd6XTLKCIjl-pySslp9VcswwXgYiAFQYUmnDHj1Pa8IlekF-C5_krGWsO-37G26KtQT1aZJ5iPFNF3STyQf3Y2H5agNGWB093vhvqY6FMM/s320/January+2010+006.jpg" />Fill the dutch oven half way up the pork fat with water. Simmer on the stove top until the fat begans to render. The purpose of the water is to not scorch the fat, it will evaporate. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5434258297841820850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqshE9fzZ7pzLHToRB8twkSgH00uYWj8yQ2RImE2bp2SR_ipiDc4DM3pyFjixJoz1EEmk-dKwa1wNkJce7oJzuVV6ziie81SFxK6MjkOG1zjKqcqvq7UFEsYl8gCx28zg7DXtHfN34arQB/s320/January+2010+007.jpg" />Once it is evaporated put it in the oven at about 225 degrees or so.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5434258663522972818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAGpL74-t-D_ZAhPGBOA1uXYWiSLQIxns_rWWBUFtfk5CktKzbkIjBCNid_JpTLbVqm8QgeO3Z1wjMiCtLW4CrKEBk8s2JeGdLytiPOdlz72fE4NtFx1Gfzj7LCXxWpcBwszJJLOA9Gbu/s320/January+2010+022.jpg" /> Then I go to bed! It is done about noon the next day (depending on the amount of fat you're using). Pour the hot fat through a strainer lined with cheesecloth.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5434259415951987778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJJBkPozQxGFgPacLlYVRK5Ai4ZMmDNzZROAeWOJTKh-_qte4eleunh55ormI-hFIoKdczm7DEUN2KPUTlf8mnkCNws81aT2jofEnTX5bHqHiGkC5tCX5Rr9sV-1mnn2VzeqaNLcBqeeAu/s320/January+2010+023.jpg" />Let it cool to room temperature and then store it in the fridge or freeze it. All done!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5434259719773535458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK0INnzZ6b_IC_DAqFCrDs605m-P_Fi8wbpDoTgluuIePsovEvoQp52Q4gVqjpN4QuGqUFcQvtfCbLsMR02om5d9naSntWyUCHGhva9QigU6QIt9zUwEP4uwP0jT37JunocZHNZIovKd1e/s320/January+2010+031.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5434259998291411250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_i4o0R-18TDdN2OdJJmpD0L3O7uhMYwfJE8sKzBqPpuoT5W5BSJ-OK1Kpg1ZQjeafyCaN4SKT7yGWSIyo_ejXupBrIUwP8ZZQuFrppkVCDVLBuaZceE-MoEcDlUh8NBCPpac2QlCgBcs7/s320/January+2010+032.jpg" /> 5 pounds of pork fat gave me 2 liters of lard in this case. The total cost was $5!Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com0tag:blogger.com,1999:blog-2141615680255764282.post-45539672276799166992010-01-16T22:38:00.000-08:002011-03-07T15:50:34.861-08:00Halal ChickenWe have started cooking Halal chickens. These birds are most definately a little tougher than your average supermarket chicken (while not technically mature chickens and no where near that toughness they are a little older than typical) but the flavor is far and beyond anything I have received at a big box store. Add to that they are about the same price per pound and bigger and I think you have a winning equation!<br /><br />Here are a few pictures from an 8 pound halal chicken we did on the WSM the other night. The chicken was rubbed inside and out with a simple rub of:<br />2 chipotles<br />Teaspoon allspice<br />2 Tablespoons onion<br />Tablespoon garlic<br />Tablespoon rosemary<br />Tablespoon Lemon Peel<br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5427614163791683618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUV12oMF9lDAhLzv3NLhGafuiu9-QQ47Cu8B2Ig0niAj44zHymFIhxhCWbPS1i6R6abJAhf5-UhifXP4gakRlaR2P56L0FYBoLvWGNB75eGeJmKKj5mt0oKdVSagVTgFzkptofe9OBkNaM/s320/christmas+109.jpg" /> We fired up a full chimney and tossed it on the WSM with a few unlit pieces of lump charcoal. Left all of the vents wide open and the let the cooker do the rest. About an hour and a half later it was done.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5427612721510461426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIVGenQCxgI1PXF_B3wVHAZdSvHdK6x4SxtUVu0af1R1RccyDsONv8tbHADU5Nc0If4TE77ssogZiLX85EBhlonV1qyDvHzqPOPHAqmyWMNhKHrbW0XIeV4KixSc28UdgtfMqZR9rJDVLr/s320/christmas+165.jpg" /> From there we made a spicy chicken stock out of the leftovers composed of:<br /><br />1 Chicken Carcass with some meat left on it (remember this is for a large carcass)<br />1 Head of garlic, chopped roughly<br />3 Onions, chopped roughly<br />2 Tablespoons Celery Seed<br />3 Guajillo Chile's split in half<br />3 Hot New Mexico Chile's split in half </p><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5427613058856785794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyYsbF8-5FD1AilGZFfjVCUznEPcUCGghCfI5hFUToO4uwbSO2NpZpUKpfoobg2yZ_rWjeBmzQ80EuFe5vyg1QRNQSTf6_0kbgA7ev1K6SWZeEFPPAIYfoAo7irKpA-lJcbx5RaYklPjAF/s320/christmas+190.jpg" /> We brought this to a simmer (skimming the fat) and then left it for a couple of hours, letting it reduce accordingly. There was about two liters of stock when all was said and done (strained through a fine strainer lined with cheese cloth).<br /><br />The next night we smoked a pound of meatballs on the WSM and made a Mexican meatball soup with fried corn tortilla strips.<br /><br />First off the meatballs:<br /><br />1 Pound ground beef (we used fresh ground chuck)<br />2 Chipotle Chile's<br />1 Small diced onion<br />1/2 Grated Zucchini<br />1/4 Cup of Fresh Bread Crumbs<br />1 Egg<br />4 Cloves Garlic<br />1 Teaspoon Cumin<br />1 Tablespoon Oregano<br />Salt and Pepper<br /><br />- Nothing fancy here just toast the chile's and spices, grind them and then mix all of the ingredients together.<br />- To smoke the meat balls aim for about 350 degrees with a strong wood, we used hickory. Beef can hold it's own flavor wise. They take about 40 minutes.<br /><br />For the soup:<br /><br />1 Diced Onion<br />3 Cloves of Garlic Diced<br />2 Cascabel Chile's<br />1 Hot New Mexico Chile<br />1 Mulato Chile<br />1 Tablespoon Cumin<br />1 Tablespoon Oregano<br />1 Cup White Rice<br />1/4 Cup Cilantro<br />Juice of 1 Lime<br /><br />- Toast the spices and the chiles and grind<br />- Sweat the onion and garlic until transluscent<br />- Mix in the stock, spices and the uncooked rice let simmer about 30 minutes until the rice is cooked<br />- Remove from the heat and add in the meatballs, cilantro, lime juice, salt and pepper<br />- Top with deep fried corn tortillas<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5427613456277054082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLW3IrJeDTv6cgmbmjkAXvjOZSgAs1Mft-_DB5KuUFIYjxdmpfz6Dxe8Jiau_CXVWNPmcZR0BICrvFdI39Qhtyqrw1VK-0_ZezGpIFWbELQiY5q49Jfe4O2qDAWFtetRyoZQZecOJggCOB/s320/christmas+347.jpg" /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5427613752347409970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg4lfEXBbfCzQ1o3l4L6Yo-vVL7oZALU1Fl26rvc3xgb3YajAJe77s2Ofse3XEvHFi_OOd5ML6Io2-JIRQhDBTByR5UKKYUrfuyaKtTFb2X7BvheBT9JTydCVdC3tWQTlZ_n9abq_xfOwL/s320/christmas+348.jpg" /></p>Haggis Huntershttp://www.blogger.com/profile/01359158313222527914noreply@blogger.com0