Wednesday, May 26, 2010
Reserve Grand Champs...First Time Out!!!!
So the story continues,we did great at our first competition this past weekend up in Bakersfield at the Biggest Baddest BBQ competition put on by the California BBQ Association it was also KCBS sanctioned.We took 1st in brisket,2nd in ribs,8th in pork and a middle of the road 34th in chicken.I know exactly what I did wrong with the chicken so next time that problem will be fixed,anyway we did well enough to take 2nd place overall out of 54 highly skilled BBQ teams!It just goes to show hard work,dedication,passion,love and a whole hell of a lot practice can get it done!..So our next comp will be in Costa Mesa on june 12th so any of you readers that would like to come down Saturday afternoon and taste my food your more than welcome.I'm still super happy about the outcome and I feel like it's going to be a great rookie season..hopefully rookies of the year!..thanks again to all of you for the love and support.I would also like to give the BIGGEST! thank you to my teammates my son Matthew Dalton I love you son! MR James Miranda for watching endless fires,Larry Reagins our tech man and one of my best friends since childhood and to chef Max Becker one true friend and excellent mentor!Here is a picture of me and my buisness partner Moe Lyons with our hardware..they call these trophy's B.A.T.'s (big ass trophy's)
Tuesday, April 20, 2010
The Birth Of Left Coast Q...
Well sorry for such a long layoff from blogging.I have been super busy trying to get our team off the ground.Since my last post we have been all the way back to Little Rock,AR,two reasons the first was to pick up our Jack's old south whole hog cooker,the next was to attend the highest paying bbq comp in the country total payout was $!00,000 grand and we also got to hang with Myron and his team all weekend..such great people and down to earth!.I also want to give a shout out to Rhoda Brown of smokin fatties and also all the guys from Redneck Grillers..you guys saved me with the sunscreen and Kevin your rig was awesome!.Also a shout to Mellisa at gate 1!..so on to some pics sorry no recipes right now just trying to get in comp mode and pratice,pratice,practice!..ok so I'll stop ramblin
here are a couple of pics from the contest,the first one is Euporkia's rig this thing was a converted 40 foot storage container with smokers all around..this guy was in the way!
this is Chatty from myron's team..such a sweet lady but a hell of a straight shooter.and don't let her size fool ya..
I wish I got more pics from this comp but I was really trying to do a lot of networking and drinking beer..Ha HA..anyway we picked up our buddy Josh that lives in Oklahoma and on the way back we stayed with him and his family and got to check out his very cool surroundings..this is old town Guthrie,ok
Lake Liberty
Later that evening we went into Oklahoma City to eat at Cattleman's at the old stockyards.then we stopped by the OKC bombing memorial..it was a sombering experience to stand there and to think one of our own did this terrible act..a sad day in our history for sure!
these chairs represent those that were killed that day..the saddest part is the little ones they represent little kids
look at these cowboys..thought this was funny but you gotta have boots in Oklahoma.so much red dirt it's like paint
the next day on our way out of town we stopped by the oldest bar in Oklahoma,not to drink but to eat their world famous fried chicken.The place is called Eischen's in Okarche it's been there since 1896.
at some point it burned down(can't rember the date) and this is all that is left
well we had a great time..thank's again Candace and Josh and sweet little Ali!..And I truly see why the only thing you miss here is us
now once we made it back we have been cooking it up every weekend,my dad has been working on our logo's and Moe's mom has been doing embroidery on aprons and shirt's,our buddy Larry is working on our web page,the whole Miranda family has been helping in many ways too..thanks to all of you for all the love and support!
well we're about to hit three comps in the next two months so i'll be very busy..I'll try to keep up this blog more often too!
here are a couple of pics from the contest,the first one is Euporkia's rig this thing was a converted 40 foot storage container with smokers all around..this guy was in the way!
this is Chatty from myron's team..such a sweet lady but a hell of a straight shooter.and don't let her size fool ya..
I wish I got more pics from this comp but I was really trying to do a lot of networking and drinking beer..Ha HA..anyway we picked up our buddy Josh that lives in Oklahoma and on the way back we stayed with him and his family and got to check out his very cool surroundings..this is old town Guthrie,ok
Lake Liberty
Later that evening we went into Oklahoma City to eat at Cattleman's at the old stockyards.then we stopped by the OKC bombing memorial..it was a sombering experience to stand there and to think one of our own did this terrible act..a sad day in our history for sure!
these chairs represent those that were killed that day..the saddest part is the little ones they represent little kids
look at these cowboys..thought this was funny but you gotta have boots in Oklahoma.so much red dirt it's like paint
the next day on our way out of town we stopped by the oldest bar in Oklahoma,not to drink but to eat their world famous fried chicken.The place is called Eischen's in Okarche it's been there since 1896.
at some point it burned down(can't rember the date) and this is all that is left
well we had a great time..thank's again Candace and Josh and sweet little Ali!..And I truly see why the only thing you miss here is us
now once we made it back we have been cooking it up every weekend,my dad has been working on our logo's and Moe's mom has been doing embroidery on aprons and shirt's,our buddy Larry is working on our web page,the whole Miranda family has been helping in many ways too..thanks to all of you for all the love and support!
well we're about to hit three comps in the next two months so i'll be very busy..I'll try to keep up this blog more often too!
Sunday, March 7, 2010
Southern Hospitality
"Southern Hospitality"is a phrase that i've heard many times but never really knew what it meant.When I would hear it it made me think of colonel Sanders and aunt Jemima..don't know why but you get the picture right?..growing up in So Cal most of my life i'm used to stuck up,snobby,arrogant and disrespectful people,not to sterotype there are plenty of nice people in California, but there are just as many assholes too!..Well people are different down in Georgia and probably the south in general..Nice,respectful,courteous and helpful, I really could go on and on..anyway on to my post.. my reason for going was to attend a competition BBQ school at Myron Mixon's house.We had a few extra days in Atlanta before going down to Unadilla,so i took a bunch of pictures to share with all of you that read this blog..hope you enjoy!
Some cool people I met in Atlanta
This is Regis..thanks for all of the love!
Starting from the top are Firke and Michael from the downton Marriott..very nice guys!.next is Ertan..keep spinning that vinyl!..and finally Sacha what a sweetie!
we also went to the Georgia Aquarium and world of Coca-Cola(which are right next to each other)
sea turtle
sturgeon
an otter..they train them with the leash
hammerhead
giant grouper..this guy was big as a love seat!
12 foot wide manta ray
these whale sharks are the only ones in the northern hemisphere..this tank holds over 8 million gallons!..Now on to the World of coke
bottling robot
this is the famous Varsity the burgers were pretty small but we had to at least check it out
Now on to the highlight of the trip..BBQ school!.let me start off by saying Myron and his whole family and crew were awesome!..such nice people and also very helpful.I learned so much and it was a humbling experience for me..I've been grilling and BBQing for a long time but this class just took it to a whole other level!..
whole hog prep
this is Nick C. Myrons right hand man..very smart and super cool!..lookin forward to seeing you soon Nick!
finished hog..22 hours in the smoker..Awesome!
this is bacon!..talk about melt in your mouth..this was killer!
finished ribs ready to cut for the box
Me and the Man!..hope you enjoyed this post and now I know what "Southern Hospitality" really means!
Some cool people I met in Atlanta
This is Regis..thanks for all of the love!
Starting from the top are Firke and Michael from the downton Marriott..very nice guys!.next is Ertan..keep spinning that vinyl!..and finally Sacha what a sweetie!
we also went to the Georgia Aquarium and world of Coca-Cola(which are right next to each other)
sea turtle
sturgeon
an otter..they train them with the leash
hammerhead
giant grouper..this guy was big as a love seat!
12 foot wide manta ray
these whale sharks are the only ones in the northern hemisphere..this tank holds over 8 million gallons!..Now on to the World of coke
bottling robot
this is the famous Varsity the burgers were pretty small but we had to at least check it out
Now on to the highlight of the trip..BBQ school!.let me start off by saying Myron and his whole family and crew were awesome!..such nice people and also very helpful.I learned so much and it was a humbling experience for me..I've been grilling and BBQing for a long time but this class just took it to a whole other level!..
whole hog prep
this is Nick C. Myrons right hand man..very smart and super cool!..lookin forward to seeing you soon Nick!
finished hog..22 hours in the smoker..Awesome!
this is bacon!..talk about melt in your mouth..this was killer!
finished ribs ready to cut for the box
Me and the Man!..hope you enjoyed this post and now I know what "Southern Hospitality" really means!
Saturday, February 20, 2010
Poached Shrimp Rolls
These rolls are a take on Maine lobster rolls..instead of using lobster I'm using frozen deveined shell on shrimp.First the shrimp are frozen when just caught so they are way better than the giant pile of ones sitting on top of each other in the seafood case..I've always had the problem of a taste of iodine from the ones out of the case...so frozen is the way to go unless you live very close to the ocean..also for you non seafood types this would work very well with grilled chicken that has been cooled and diced small.Now on to the rolls
serves 6 rolls
2 1/2 pounds shrimp
2 to 3 tablespoons mayonnaise
1 small shallot (minced)
3 tbls celery (minced)
2 tsp each fresh tarragon,flat leaf parsley and chives (chopped fine)
1/2 lime (juiced)
salt and pepper to taste
1 head butter lettuce(it's natural curve holds every thing in better)
6 good rolls from the bakery section
poaching liquid
1 lemon (sliced)
1 cinnamon stick
10 peppercorns
1/2 cup of wine
6 cups water
First rinse shrimp under cold water,with poaching liquid you want it to be between 165 and 180..so steaming hot but not boiling,let shrimp cook until their color changes and they slightly curl.about 4 to 8 minutes depending on how hot the liquid is.
While the shrimp is cooking set up a bowl with ice and water,once shrimp is cooked test one in the ice bath,crack it open to make sure it's just cooked through,it should be white not translucent,if this first one is done transfer all of them to the ice bath
Now drain the shrimp and pull off the shells(can be saved for stock)at this point these could be used for killer shrimp cocktails or maybe asian spring rolls..it's just a great way to cook shrimp,anyway back to buisness,cut shrimp in half lengthwise and toss with all of the other ingredients
Pop this in the fridge while you get the rolls ready,butter the rolls and lay open face down in a med.hot pan and cook until golden brown,lay the lettuce into the bread and fill with shrimp or chicken mix..These are really really good!..hope you like
serves 6 rolls
2 1/2 pounds shrimp
2 to 3 tablespoons mayonnaise
1 small shallot (minced)
3 tbls celery (minced)
2 tsp each fresh tarragon,flat leaf parsley and chives (chopped fine)
1/2 lime (juiced)
salt and pepper to taste
1 head butter lettuce(it's natural curve holds every thing in better)
6 good rolls from the bakery section
poaching liquid
1 lemon (sliced)
1 cinnamon stick
10 peppercorns
1/2 cup of wine
6 cups water
First rinse shrimp under cold water,with poaching liquid you want it to be between 165 and 180..so steaming hot but not boiling,let shrimp cook until their color changes and they slightly curl.about 4 to 8 minutes depending on how hot the liquid is.
While the shrimp is cooking set up a bowl with ice and water,once shrimp is cooked test one in the ice bath,crack it open to make sure it's just cooked through,it should be white not translucent,if this first one is done transfer all of them to the ice bath
Now drain the shrimp and pull off the shells(can be saved for stock)at this point these could be used for killer shrimp cocktails or maybe asian spring rolls..it's just a great way to cook shrimp,anyway back to buisness,cut shrimp in half lengthwise and toss with all of the other ingredients
Pop this in the fridge while you get the rolls ready,butter the rolls and lay open face down in a med.hot pan and cook until golden brown,lay the lettuce into the bread and fill with shrimp or chicken mix..These are really really good!..hope you like
Subscribe to:
Posts (Atom)