food The Drunken Chef

Holy crap!

That big scary storm is headed right to Key West!!!

Hopefully the people there can find shelter with a muscular well tanned and oiled hairy chested thong wearing man!
 
frydad4 said:
Do you know where I live? About half-way between miami proper and the upper keys.
(RIGHT where that nasty little yellow cone is pointing)
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Yep. But having lived in Houston most of my life, I also learned those twisty things often have a mind of their own. To paraphrase Yogi Berra -- it ain't there till it's there. Hopefully this will be one of those times it decides to take a twist back up into the Atlantic and just peters out. But yeah, gotta be prepared anyway.
 
Holy Jebeezus. What happened?

I was really hoping to roll in here and see plating pics...

Uh oh.

Maybe my camera is holding them for me...

And I ain,t worried about you FD.

The whole time we were there you kept telling me how fun Hurricanes are,
And all of the fun Hurricane parties you have, drinking, dancing, and surfing in your pool.

Besides, wasn't Isaac the Bartender on The Love Boat? Yeah, I ain't worried...
 
frydad4 said:
Do you know where I live? About half-way between miami proper and the upper keys.
(RIGHT where that nasty little yellow cone is pointing)

Oven BBQ might have to wait a while.
I MIGHT be able to squeak some in today, but to properly barbeque ribs in the oven, it takes time.

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Is it coming for you, or for me? ... Being within a day or two of Andrew's anniversary, though, I bet it's a special vibe down in SoFlo ...

Got generator?
 
Teasers for tonight, can you geuss:

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Hummmm, what could be going on over at the launch pad? One things for certain, it's going ot be good but don't let SL know. I hear she's already had to replace her monitor 3 times this year from gnawing on it.

:)
 
Dammit. I have never failed as bad as I did here.
I have some of my dinner left from last night.
I'll spruce it up and picture it and post later.

Fail.

Fail.

Fail.
 
16 pounds of Pork Loin Brined for 2.5 hours smoked on Applewood and just to add the BAM glazed with Bourbon Fatalii Apple Butter. A little spin on my Chopped TD entry and damn tasty.
 
got sum lick her and sum lick whore and sum mixers ... also got batteries, batter in a can, water, canned soup ... also got Frito's for my first pie - and queso ... croissants ...

oh, friendly's mint cookie collision ... cause, ya know ... the ssentials ...

can't share these mongo breasts ... there's too much skin in every pic ...
 
Holy Hell.
I remember what I forgot last night. My camera batteries died.
That doesn't have anything to do with how drunk I was! I just fergot.

Anyway there was half the rack leftover so I took pictures of them. These ribs are unbelievable.
The bones litterally fall out of the meat.
Today it was actually possible to slice them after being refrigerated, nice for pics.
I am no master, but I suggest trying this method at least once in your life.
Just remember, 6 hours at 225º.

Alright Alright Alright....

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Eat'em and Reap!
 
Since our SoFlo Bros are busy with storm prep, I decided to give these overn rib things a try. It's a first for me, so think I'd better do some prepping before getting too deep into the kitchen.

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I'll let you figger out which is going into ME tonight, and which will go into me AND the ribs tomorrow....

Dem's purdy, Scovie. All is forgiven!
 
LOL

Well, here's Step 2 - dry rub. Apparently these guys like to cut the rack in half to make it fit their packaging better, but that's ok by me. Cooking to ensue tomorrow...

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Sorry, trying to remember what went into the rub..... brown sugar, mustard powder, garlic powder, coriander, smoked sea salt, chipotle powder, paprika..... probably some more stuff, but that's all I remember fo sho right now.
 
Uh Oh! GM's gettin' his bhutty shots on!!!!!!!!! :woohoo:

edit: oops, my goggles made me read that tag wrong.....

He's gettin' his butchty shots on! Even Better!!!! :D
 
'bout to drop this mo'fo on SOTM like a good boi ...

can someone bump the SOTM thread so I can get my drink on away from the computer ... please and thanks, I want to :drunk: w/ the iPad for the remainder ...
 
This is one of the times when hitting the bottle early is a good thing: Got congo trinidad and rocotillo rehydrating in the MM.

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Oh yeah, that's a way to start your day. You gonna put that in your morning tea G?

I have decided that since Isaac That Hurricane is looking like it may be headed for the Gulf Coast and New Orleans, I am going to do my best Hurricane Go Away Juju Mojofication and try to appease the Hurricane God's with a pot of jambalya. First, a bloody mary.

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Jambalya if you have not had it is a Creole rice dish. There are MANY variations of it. This one is my favorite.

Ingredients:
Andouille Sausage
Chicken Breast
Gulf Shrimp
Trinity (onion, celery, bell pepper)
Jalapeno
Bhut jolokia
Diced tomatoes
Garlic
Chicken broth
Creole Seasoning such as Zatarains or Tony Chacheries
Worcestershire Sauce
Louisiana Style Hot Sauce (I used Wicked Cactus' Creole Demon)
Bay Leaves
File Powder (I know this is usually reserved for gumbo, but I like it in here too)
White or Yellow Rice

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Hopefully this peace offering will keep Isaac, That Hurricane away from New Orleans.
 
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