Monday, August 22, 2022

Time to bring back the Pitmaster

Not a Pitmaster yet, but going to work to that end!

Spent a couple hours putting my new smoker together, time to get ready for fall and cooler weather and get the porch and grilling area all set up for some outdoor delicacies!! I got inspired last Friday when I went over to the golf course and had some brisket off of the Three Blessings BBQ Trailer. It was very good, but I recall back in my Florida Days and my old smoker making brisket that was even better, so time to get the Smoker set up and ready.


A few months ago, I started gathering things to get back to smoking meat. When I was in St Pete, I had the exact same smoker and loved it and made some fantastic brisket, prime rib, tri-tip and Ribs...so I bought the same smoker, it has been sitting on my porch ready to assemble. I also got a double flat top griddle for my Camp Chef, I like the flat top griddle better than the BBQ Box, where things keep falling through the grill...love grilled vegetables and the flat top works better, steaks are just as good on the flat top - I really don't give a shit about grill marks...good meat and flavor is more important. 
More on that later. You will note the thermometer on the door is reading 100 degrees - little warm this morning.


Back to the smoker.



I dug up all my old rub recipe's and gathered large containers of spices. Bought an action packer to keep them all together.



Got a good selection of smoke chips and another action packer!


I also want to get into some sausage making, Weisswurst Sausage, Bratwurst, Bockwurst and any more I can discover, including smoked sausage like Summer Sausage. A while back a friend here in 29 made some amazing sausage from some old German recipe's from his grandfather who was a sausage maker in Germany. He was thinking of opening a sausage shop or small restaurant and after a few beers and some great sausage we determined the proper name would be as follows, so I made a logo for him.


Would have been so fun to say you had dinner at the Wurst Restaurant in 29 Palms. Sadly, as he was negotiating a lease for a small store downtown he went toes up, so that ended that. His wife dropped by a few copies of recipes for a couple of the sausages he made and we tried, so now it will be my turn...wish I was younger I would start up the Wurst Restaurant in 29 Palms!!

I bought a grinder and sausage stuffer, so this will be a learning experience.


I am looking forward to some new experiences and renewing some old ones - good smoked brisket, juicy, good bark and nice smoke, low and slow is my motto!!

Always more yet to buy - I have brine buckets and marinating tubs on order!

I suspect there will be a smoked turkey or two for Thanksgiving in the clubhouse!!

Stay Tuned!

Capt. Jim - "The Wanderer"

Traveling and photographing the Southwest

Sunday, August 7, 2022

Fry Day!!

 


It was time to try a different version of Jalapeno Poppers.

Years ago in Texas in a little seedy bar in Dallas, I discovered an item called Armadillo Eggs, they were fantastic and long forgotten, but with my new deep fryer, I thought it might be time to recreate Armadillo Eggs. I was reminded the other day watching Diners Drive-Ins and Dives!

So I gathered the ingredients, watched a few You Tube videos on various versions, every Texan has his own recipe. The one that most matched my memory is what I was determined to make.

Made my favorite stuffing!


Cream cheese,, Monterey jack and real bacon bits.

Stuffed the peppers!


Rolled out the sausage!


This did not work real well - bad You Tube suggestion just grab a wad of sausage and roll the pepper in your hand until it is coated, dirty hands but much faster.


As suggested I put these in the freezer for an hour!

Meanwhile pulled out a couple Vidalia Onions and got the onion rings ready!


Mixed up some waffle mix - Thanks Ralph Foore for the suggestion!


Tired and hot rather than get out bread crumbs and make more of a mess, just decided to use the remaining Waffle Batter!

ARMADILLO EGGS - My Version!!


Now the remaining peppers are in the oven!


Now time to sharpen up my Pitmaster Skills.

New outside porch table arrived and set up!


Time to set up my smoker!



Capt. Jim - "The Wanderer"


Friday, March 4, 2022

My Trip to the Islands

 


First you have to pack and prepare!

So I called my friends at Key Largo Fisheries and arranged a shipment of some of my favorite seafood!

How about some Conch Fritter Mix!


Dug out the fry daddy!


Love those Fritters!


Gather a few friends!


Time to Travel

It looks to be a dark & Stormy night in Bermuda - a little Goslings Dark Rum, some Goslings Ginger Beer in a tall chilled glass!



Now travel down to the Florida Keys!

Add in those wonderful Conch Fritters


A few pounds of Fresh Florida Stone Crab and a bowl of Gulf Shrimp!


Add in some fresh Florida Lobster Tails!





Split and on the flatop Grill!


The trip back to the Islands was a wonderful Gastronomic Success!

Every year I enjoy a trip back in time to some of my favorite foods, place the order wait anxiously and then gather some friends and share the food and experience.

Always one of my Favorite Evenings!

Capt. Jim - "The Wanderer"

Traveling and photographing the Southwest