An Outdoor Wedding,BBQ Sauce, and Pot Roast Sunday!

Today we must attend good friends daughters' wedding. It is to be held outside at a small park, with reception at same park afterwards. I was asked to make some of my signature Memphis-style bourbon bbq sauce. It's sweet, herby, some heat, with a smoky flavor courtesy of Jack Daniels (and a little Liquid Smoke!). It's about 90F, humid, and could rain-Yee-Hah!!! I'm already looking forward to Sunday when I'm making (in the air conditioned comfort of my own kitchen!) Beef Pot Roast. The recipe as follows:
Seasonings- onion powder, garlic powder, coarse ground black pepper, Lawrys seasoned salt.
Meat- 2 pcs of beef chuck about 2-1/2lbs. each. Roll,flop,turn meat in seasonings 'til coated.
Put seasoned meat on heavy duty aluminum foil(enough to wrap and seal meat completely).
Pour 1 can of cream o celery soup(unduluted) over meat, then a pkg of dry brown gravy mix over soup.
Wrap and seal tightly, roast for 3-1/2 hrs at 325F in oven.
Pour off juices into pan, thicken w/flour mixed with cold water, heat until gravy.
Meat is flavorful and dead tender, with gravy for potatoes, noodles, or on the meat.
Enjoy your week-ends!!!
Oh- A quick footnote! Thanks go out to Akelamalu (Awesome Dude Blogger Award!) Mike M (Fun Bag Friday Award) and Doggie B (Rockin' Blogger Award) you are very kind!

Tagged For The First Time-By Kate!

I have never been "tagged" so I thought I should go along with this. Facts about me you probably don't know-
1. Until 7 years ago, when I switched jobs- I had never used a computer.
2. The last movie theater I was in was probably 8 yrs ago- I rent them and watch them at home.
3. I still have my motorcycle permit renewed every drivers license renewal- even though I haven't been on one in 25 yrs!
4. The only country I've ever been in other than USA is Canada.
5. I am the most left- handed person you will ever know. Bat, golf, bowl, eat, write, etc. All large and small motor skills are with left side. I had to learn to kick right-footed when I had an ingrown toenail removed from left foot in 4th grade...
6. Had cataract surgery(genetic curse of family!) in my 40's'. Have permanent corrective lenses in both eyes.
7. Lost appendix at 35. Unusual age to lose appendix-until I found out my father(other side of genetic curse!) tols me that was the exact age he had his removed...
8. Cannot play a musical instrument, or sing very well-but love music!

The Sorry State of Restaurants In West Michigan..

Last night, the owners of 3 Famous Dave's Restaurants announced they had closed one, and the other two weren't doing very well. In the past year, two landmark restaurants(Duba's and The Schnizelbank) closed and knocked down. Pietros, another long time player-closed 1 of 2 they had. Nobody is busy, all in area are able to seat you w/out reservations. The barely controlled liquor licences available are flooding the downtown area with little pubs, with quaint names that go in and out of business like mad. This is the downside of "trickle down" economics in Michigan. The loss of Manufacturing jobs, has caused bars, restaurants, barbershops, convenience stores, etc. to fold at an alarming rate. Houses are selling (if at all!) for 10-15% below prices 2 yrs ago! The closed fast food joints around are mute testimony that cheap can't make it either! Turning this states' economy around will take longer than I will live, and it's too bad- because it's a beautiful state!

When a Dentist says "If we hurry"......

Friday, I was scheduled to have my teeth cleaned. The dental office I go to are all old friends who expect a joke or two when I come in. I had forewarned them I had broken a crown, but wasn't causing any pain. When I got there, my bud Charlene was missing because her son was having problems and was at the hospital all night. The Doc looked at my little problem and proclaimed not only broken crown, but the one in back of it needed replacing too! He just happened to have a cancellation, that left him 2hrs of free time. "Let's do them both right now!" I said OK before I realized the ramifications of that commmitment... I was in that damn chair for over 2-1/2 hrs.! Because he was rushing a bit, it wasn't the "gentle dentistry" I'm used to. 4 shots of Novacane will numb you to your groin! Damage this morning(Sat.) burned inner lip from cleansing agents, a jaw that will open about 65%, and a few drill marks on my tongue! Temporary crowns, a bill that should get my attentioon, and I didn't even get my teeth cleaned yet..... I'm loyal to my friends, but Jeezo-Petes"!!!
Oh yeah, the joke: Guy goes into a bar, good looking bartentress only person in the place. Big sign behind her reads "Hamburgers $1.50, Cheeseburgers $2.00, Handjobs $5.00!
The guy asks the bartentress "Are you the one who does the hand jobs?" She answers with a wink "I sure am!" The guy then says "Could you please go wash your hands- I'd like a Cheeseburger, please".

A Present In The Mail......

It was in the mailbox Tuesday night. A couple months back Dutch Bitch ran a contest to name and describe a toy that some women use in the bedroom-use your imagination! My entry won, and last night the contest prize(s) showed up from the Netherlands! I now have a Dutch cookbook, a pack of Dutch choclate bars, and some Dutch rolled up black licorice whips! Leave it to Dutchie to get in the black whip theme! As soon as I can, I plan to make some the the recipes and describe them(and how they turned out). The name of the toy? Check out her blog!

The Buffalo Bros. At The State BBQ Contest....

Well, we've done better. Potatoes 4th, Beans 6th, Dessert 6th, all other catagories ranged from 10th to 34th! 42 teams, 40 KCBS Certified judges! We're looking at scores that showed presentation was rated far higher than ever before, and certain judges who were so harsh, they won't be asked back to judge again. The two top teams must have gotten a dozen ribbons between them, and for only the 2nd time in our lives-we got skunked! All our catagories were good-no screwups. My one team member was drinking all night, and missed the first 2 meat catagories(me and other guy did them). We beat some teams overall that are quite good, so I'm sure comments will be made to KCBS. Oh yeah, in was a downpour from 6-10am, after a very chilly night of cooking! When I'm wearing my leather winter jacket at 11am in July in Michigan-well, you get the picture! Already planning our strategies for next year.....

State BBQ Contest This Week-End! Our Entrees...

Potatoes- Our team is a 2 time blue ribbon in this catagory. Chili Dan(one of the Buffalo Bros.) is the lead singer of this tune! A hollowed out redskin potato, stuffed with Procuitto, sharp cheese, onion, and buttered spices-baked to perfection!
Veggie- 1 time blue ribbon! This year three trimmed pieces of asparagus sauteed in bacon grease til crisp/done. Then strip of pepper jack laid in, mopped with a pasta sauce, all wrapped in a Polish ham slice to make a bundle. heated 'til cheese slightly melted, then into the judges!
Dessert- Apple/White Chocolate(infused w/Buttershots Schapps)/butterscotch caramel Crisp! Granny Smith apples. of course. Got a third and a fifth place with this before!
Baked Beans- Best we've ever done is 5th, but hope springs eternal!
Meat catagories- Well, I'll explain them later-those are the big money, so I'll tell you what I did later if we place!
Tommorow is shopping, Friday and Sat. the cooking days. Wish us luck, as there are 45+ cooking teams from all over the country-and they mean business too!

No Cooking Today-Going To The Ballpark!

Our local Class "A" team, the West Michigan Whitecaps are in town today, suiting up to take on the Great Lakes Loons. Don't you just love the minor leagues' names and mascots? Baseball at this level is half baseball, half circus-with events happening between almost every inning! Little League kids get introduced, large groups that came out are aknowledged, mascots race each other, they slingshot tee-shirts into the crowd, etc. Probably a slice of Midwestern life that hasn't changed as much as some! Our ballpark is a really excellent facility, and believe it or not-the food is really good! It's going to be a hot, humid day here so we will see how long we last.
Yesterday was Make-The-Dry Rubs-BBQ Sauces-Marinades-Day in preparation for the State of Michigan BBQ Cook-off. When you come back from Gordon Foods with $56.00 in spices and sauce bases, you know we mean business! Enjoy your Sunday!

The Update On The 4th- In Bullet Points!

1. Ribs came out tender, a little bland, sauce helped alot(which I hate to reley on!).
2. Seafood Boil was lame- shrimp only seafood, with corn, potatoes, and sausage-all boiled not steamed!
3. Rest of food was non descript, not as big a selection as years past.
4. Glorious weather! No rain, light breeze, no bugs, light humidity!
5. Mood was relaxed, with no unhappy kids or adults!
6. One downer that day- best friends expected to show didn't, womans' Mom died night before...
7. Fireworks were great! Lake Association didn't do any, so everyone on lake brought some- going up from every point on the lake!
8. Stuff we brought was excellent, all mortar balls-6 huge ones, 36 smaller which we loaded into a tri tube launcher for geater effect(worked great!).
9. Home by Midnight.
10. Middle of the week 4th with only one day off sucks!

It's The 4th of July- Time To Make Those Ribs!

It's supposed to rain pretty much off and on all day, with possible thundershowers. The festivities go on regardless! After this post, I will begin the pork baby back ribs (15lbs of them!).
My method today because of weather will change from the norm in only one way-they will be done in the oven rather than in the smoker. First, I strip the membrane off the backside of each rack of ribs(6). Next they will be slathered in a mustard sauce(they won't taste mustardy at all, it actually tenderizes them) then sprinkled with the dry rub mixture. Dry rub? A blend of sugar, salt, garlic powder, onion powder, paprika, thyme, rosemary, and chili powder. This will be allowed to rest for about 3 hrs, then into a 250F oven for 3-1/2 hrs, basting with wet sop(dry rub mixed with water, vinegar and olive oil) every 40 minutes. They will then be cut into invidual rib portions and placed in a Nesco roaster, covered in finishing sauce(bbq sauce) and covered with aluminum foil. When we get to the party, we plug them back in for 1- 1-1/2 hrs on 200F, until quite tender! Now you know all my pork rib secrets, enjoy your 4th!

Of Mulberry Trees, Birds, And Life...

When we first moved to the house we live in(28 yrs ago!), there was work to be done. The previous family had 4 boys under 10yrs old, and they had beaten the crap out of about everything they could. The yard was nothing special, with some shrubs getting yanked, and others to plant. The edge of the property had a mix of trash trees(Chinese Elm, Willow, and Mulberry bushes). Nice shade from the willow-until one day, windy but clear, it blew over. We had it removed, along with the chinese elm-full shade to full sun in one week! For some reason, we just kept cutting the mulberry back, until we just let it grow. We now have a large tree in our back yard that once a year bears a bumper crop of mulberries! Too soft and small to pick sucessfully, and stains like nothing else on Earth- we pretty much let the wildlife have at them. Mainly birds of all varieties, they do have one thing in common- they crap purple on everything I own! From my computer room I can see thousands of berries, all red(not ripe yet!) knowing the crap attack is coming soon....
I used to get really mad at little things like this, but now I figure the creatures get a little treat and sustinence, and crap washes off

Darn Close To 4th Of July!

I have always enjoyed outside parties, and REALLY enjoyed fireworks ever since I was young. Every year for many years, we have spent the day at our friends' house (on a little lake) eating, drinking, talking, and later shooting off fireworks, while the Lake Association does the same. If I don't bring bbq pork back ribs, a designer cheesecake, and fireworks to dazzle the crowd- they would think I had lost it! Traditions. Sometimes you inherit them, sometimes you create them as you go. I feel sorry for people who don't have traditions- one reason is because they look so lost when they are around people who do have them. People like to have a sense of belonging, and every year this party attracts people who know they can join in and be welcome. We long timers include the new people in some of the work, talking with them and getting to know them. We get some of the young bucks help with the fireworks, teaching them safety and the thrill of the big boom!
Independence Day is also a time to reflect on who we were and what we've become. It's time for this nation to re-read the Bill of Rights, and The Constitution-and start living it....

A Cut Of Meat I've Never Dealt With....

Boneless beef ribs. When I last ventured to the meat market, I picked up about 4 lbs. of this stuff. I really didn't know exactly what it was but it wasn't expensive, and looked interesting. Today, I opened the package to find what looked like narrow boneless rib-eye steaks. I'm pretty sure this is the meat between the bones of a prime rib, cut a little more generously. Looks and feels tender, so I'm going to marinate in a Korean mix(water, rice wine vinegar, honey, soy sauce, sesame seed oil, salt, red pepper flakes, garlic, onion powder, and ginger. Jusy plan to charcoal on high temp grill and see what happens.... Got to get the home-made bread going, too!

Planning For State BBQ Cook Off Begins...

Since its' inception, The Buffalo Bros. cooking team has entered this contest, always signing up for every event. Cooks from all over the country come to compete, with about 45 teams total. Some are sponsored by national chains like Famous Daves' or regional restaurants or caterers. Some are marketing their own sauces or dry rubs, but there is probably 1/3 of us there who just like to cook, and ain't too bad at it. Our equipment isn't in the same league with the big dogs, but every year we manage to win a ribbon or two- which drives them nuts! I really tried to buy a large trailer smoker/cooker, but delivery was out too far to get it in time (Damn Food Channel!).
Catagories Friday nite will be the side dishes; Potatoes, vegetable, beans, and dessert. The following day it's the main catagorie that count for money and points; Chicken, pulled pork, pork ribs, and beef brisket. It is sponsored by the Kansas City Barbeque Society and has certified judges that know the criteria to be a good judge. It's not until mid- July, but planning starts Saturday!

Fathers' Day At My House....

What a great day! I fixed a meatloaf (herb based!) with a portobello mushroom sauce, hash-brown potato casserole, homemade bread and store-bought-but-excellent raisin oatmeal cookies! My son (in town one!) came over and ate the heck out of it! I then had a long, and good conversation with my son in K.C. about his excellent photography on his blog( bouncybouncy.blogspot.com) . He is a top flight writer who has to get back to his strong writing/communicating skills! Please check out his photos, and encourage him to start writing along with those photos! You will not regret it!

Happy Fathers' Day To All!

My own father passed away about 4 years ago, at the ripe old age of 85. He had a typical life growing up and living it out for those times- Young man in The Depression, married just before WWll, went to war for the duration, came home to start a career, and get to know his family again. He was a bus driver, worked at an industrial knitting works, assembled conveyors, sold life insurance, and for the last 40 yrs of his career proudly sold new Buicks. By the time I was born, my eldest brother was 13yrs old( I was called a surprise). By the time I was 6 the hard times were over, and we moved up into the middle class. Because of his job, Dad was not home at 5 like most Dads back then. It bugged me as a little kid my Dad was never at Little League, or any other event because of work. When I was older, and started working full time myself, I understood alot more. He was providing for a family to have a better life, and he did it. He had a good life for 84 yrs-The last year kind of sucked, but I was there for him, as well as the rest of my family. Call your Dad today if he's still around- he'll appreciate it!

Yestedays' Wanderings- Private Clubs(Not Golf!)

Friends of ours invited us to go to a private club(technically a "Benevolent Society") known in this area as Polish Halls, for their Burger Nite. A 1/2lb burger with anything you could imagine on it, with a side of Kapusta(kind of a sweet, shredded cabbage, cooked) for three bucks. Girls less than 12 yrs old as waitresses taking your order. Bar drinks so cheap, it's silly! I got there before anyone else in our party, and got something to drink. When I heard the bartenters' voice , I knew I had met her before. It was Sue, a woman my age who 20yrs ago was one of the premier bartenders in Grand Rapids! A delightful person I had not seen in at least 10yrs. We did a little catching up and it was a pleasure to run into her after all those years! These places are working folk/retiree hangouts, where everyone behaves and can relax. Good to know there are still friendly places to go and enjoy without pretentious people and high prices!

Sunday Leftovers = Tuesdays Dinner...

Sunday, I marinated and barbequed over charcoal the last pack of Lamb loin chops I had vacuum-packed. As there was 16 good sized chops, leftovers were anticipated! Today, I took them, trimmed of bone and fat, threw them in with baby carrots, celery( chopped), baby Yukon Gold potatoes quartered, large chopped Vidalia onion, all in a chicken stock/brown gravy base. Seasoned, it all went into a crock pot for 6-8 hrs. Voila! Lamb stew ala Buffalo Dick. We have to be the only idiots having stew on an 88 degree day in June! And don't laugh at the stew base, it totally nailed the lamb stew flavor! Monday and Tuesday generally are the days we mop up the left overs, and our one rule is "Nobody should have to eat anything more than twice"!

A Road Trip, Prep And Cook Day Today

We just got back from our tri-annual trip north to Birds' Market. As usual, packed with rural and cottage dwellers stocking up on the meat deals. Saturday morning is the worst time of the week to go here, but we knew that when we headed out. Half the fun of the place is people watching, while you wait your turn at the meat counter(avg 25 min.). Outlying areas always have had a mixed bag of super poor,poor, farmers, and well off people living on some lake in the area. Large women, missing teeth, with cheap tattoos, tanned, good looking women in designer beach wear, little kids who already need a bath and it's 10am, and working men hauled along to help lug stuff home on their day off. Darn near every one of them is friendly-at least when we talk to them. I bought the usual mix of beef and pork, scoring a whole beef tenderloin for $10.95 a lb. Came home, trimmed and cut it into steaks, then vaccuum packed it.
Next on the agenda is to get the white chocolate cheesecake I made out of the spring form pan, and vaccuum pack that before freezing it. I need the pan for the Creme de Menthe cheesecake I have to make that will go to the same party as the white chocolate one. Always something, isn't it?

Another Feed The Troops, (Customers) Day...

The weenie wagon rolls again! Last night planning and shopping for 40, today cooking on grill for same! Must chop onions, slice tomatoes, and tear lettuce this morning, as set up is 1030am-with lunch at 12. I hoped to have my own commercial smoker/cooker by now, but since the damn Food Channel came on BBQ smokers are sellling like mad, and I couldn't get a timely delivery. Usual picnic food-burgers,cheeseburgers,brats,potato and macaroni salads, munchies and cookies. Supposed to be hot today, so I anticipate a long ordeal! My company is getting more cranky if you complain about doing this, but it takes 3 people and about most of the day to get this done. We could send in pizzas and accomplish the same mission! Oh well, time to get busy!