food The Drunken Chef

Oh boy. We had a food fiesta. I am not sure this all belongs in the DC, but I was qualified drunk, believe me.
We had Ribs, Pasta Salad, Watermelon, Smoked Beans, and they brought Salmon Steaks fresh caught from the Columbia River, Chile Arbol/Onion Marinated Chicken, and hot dogs.
 
It was a lot of fun and tons of food. The Ribs were by far my best ever. In fact I would call them PERFECT.
Membrane removed from the bone side, then rubbed with a thin layer of Veg oil. Rub was Cayenne, Paprika, Oregano, Garlic Powder, Onion Powder, Garlic Salt, Black Pepper, and Brown Sugar.
 
I made a "Texas Mop Sauce" with fresh Onion, Fresh Poblano, Jalapeno, Paprika, Cayenne, Ketchup, Apple Cider Vinegar, Beef Broth, Molasses, and S&P.
Fantastic. Evidently in Texas, BBQ joints will have 10 or so pits, and one is a holding pit at the end. Next to it is a 5 gallon pot full of the sauce. When a customer points to whatever meat they want, it gets dunked in the sauce, then plated. I want to go to Texas. I just used a mop with these ribs.
 
The beans are 2 Cans Busch's baked Beans, 1 Homestyle w. Pinto, and 1 was Bold BBQ w. white beans. combine in a pan and added some Red Savina Powder.
Smoked for 5 hours, stirring every time I added wood chips (about 30 minutes) Awesomeness. Sounds weird maybe, but easy and soooo good.
 
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The whole shebang looks chingon Scovalingus!
 
Save me some of that salmon to make some salmon salad sammich's.
 
One thang though.
 
In Texas if when you order your que they dip it in sauce, the owner would be strung up by the short hairs and his joint burned to the ground. 
 
Other bbq styles and regions focus on the sauce.
 
Not in Texas.
 
Its all about the meat.
 
Oh my freakin' God!!!!  Scovie.  That is the single best post you have ever made.  EVER.  I would eat until I passed out and then eat some moar when I woke up.  Wow that stuff looks good.  I hit the like button until it fell off the keyboard.
 
I can be there in 22 hours.  Melb via Las Vegas to Spokane Int. 
 
How long does it take to drive from Twisp to Spokane?  Can you pack some and bring it with you when you pick me up?
 
Not too much, maybe about 2 kg of the ribs and 3 salmon steaks.  We can have more when we get back to your place.
 
I'll bring the booze and durries from duty free.
 
One word Scovie, AWESOME.  Nuff said.
 
Typically not a back ribs fan, since they are cut from the loin area, and the meatiness can make them taste like a pork chop instead of ribs... but well done on those. They look pretty good. Harder to keep the ole back ribs juicy with the lack of fat but they look juicy, and you got smoke ring, BOLD!
 
I didn't even praise the hot dogs and the chicken.  I am just so in love with those ribs and salmon that I overlooked them.  Scovie this is up for my meal of the year vote. 
 
Hey y'all.
 
This last weekend I had to go visit my dear sweet mother in arkansas as she was up there prepping her old house to sell. (She lives just north of Austin now). Anywhoo, she took me to this little hole in the wall Mexican joint. I had what they call "shrimp rancheros", which is the shrimps in a poblano sauce. It was good but I reckoned I could do it much better. So lets go chillun's!
 
Dug out of my pantry 7 ancho chiles and simmered 'em in agua. They got boat motored after that. Remove all the stems and seeds first if you don't like the bitterness. I do so I didn't.
 

 
While that was simmering I got Black Betty Ram da Lam seasoning up with some whole garlic and olive oil.
 

 
These were labeled as 16/25's. Fresh Texas gulf shrimps. I'll take the Pepsi challenge with anyone on these babies.
 

 
So after I boat motored the ancho's, into Betty it went, along with the shrimps, the garlic, a huge splooge of sriracha, kosher salt, sugar, and balsamic vinegar. Simmered that low and slow for a while and then at the end hit it with one bunch of rough chopped cilantro. The color looks more red in the pic but was actually much darker than that in real time.
 

 
While the poblano was simmering, I comal'd a butter tore tillah' with just a leetle schredded scheeze and spooned in the "ranchero" sauce. Rolled that up and then mohr saucinessessess with some diced RGV onion and cilantro.
 
You would steal a 1000 beggar's change and give it to the rich for this sheeit! (Gratuitous Soundgarden ripoff quote)
 

 
I love the balance of salty, sweet, tangy, and slightly bitter. The flavors 'sploded in my mouf'.
 

 
I ate 2 of these 'thangs and I dunno' how much I pieholed while simmering it. Thats waaaaaay more than I can usually eat. One would have been enough but nooooooooo.
 

 
Word of caution when boat motoring with the immersion blender. USE A DEEP ENOUGH POT! Otherwise you'll spray the schmeckis all over your stove, counter top, and cupboard and make a huge mess. Don't be that guy. Like me. And drunk'd.
 
And pooh on all y'all poo poo'rs who think you have to simmer the mole' for a whole dang day. Not so. Took only an hour.
 
Looks and sounds great.  I'll take two also.  That being said, you are deducted points for the lack of a thumb ring shot, no tequila, and no silly bands.  Also, Ranchero and Mole are not the same.  Scovie might have to school you.
 
JayT said:
Looks and sounds great.  I'll take two also.  That being said, you are deducted points for the lack of a thumb ring shot, no tequila, and no silly bands.  Also, Ranchero and Mole are not the same.  Scovie might have to school you.
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I don't call it ranchero.
 
The mexican restaurant called it that.
 
I made a Poblano sauce.
 
I was too drunk to be wearing bling. 
 
Silly bands are a SoFlo 'thang.
 
While not in the pic, there WAS tequila abuse goin' on.
 
Trust.
 
No nuts? No seeds? No fruit? NO Molé!!!!! Just sayin'.
 
But THAT sauce you rocked out, whatever you want to call it, looks like something I'd dive into - head first! Dark, rich, full of flavors....and all those shrimps swimming in the pool of richness?!?!?!?! So much is right with that!!!!
 
But now I'll never be able to order Camarónes Diablo ever again. No restaurant could make it as good as yours looks!
 
Muchas gracias mujere.
 
Mole' doesn't always have to have nuts, seeds, and chocolate.
 
For as simple a do as I did, the flavor profile was still fairly complex.
 
The anchos had a nice hint of smokiness to them.
 
TB, when we was livin large in San Antonio it was declared one of the 10 fattest cities in the US. A local DJ said it was because of the close proximity to Really Great Fresh Mexican Food and Brother, THAT just defined what Good Fresh Mexican Food really is! I could eat that daily and twice on Sunday.
 
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