Saturday, April 9, 2016

And now she's gone... @StacyFawcett

 Been saving this screenshot of her tweet to me from back in Oct.
Hoped to show it to her in two weeks at the bigdbbqbattle in Dallas.
Ms Fawcett you will be so missed.  Your light burnt so bright.

Thursday, March 10, 2016

Smokin Ronnie's Brisket Dippin Sauce Recipe...

1 can {15 oz.} hunts tomato sauce.
1/2 cup white vinegar.
1/2 cup light brown sugar.
1/4 cup kroger worcestershire sauce.
1/4 cup melted butter.

bring to boil, let slow simmer for 20 minutes while
constantly stirring.

Deb's Hot Rod Chili Recipe...

  • 2 lbs. of coarsely ground meat
  • 1 8 oz. can of “El Pato” tomato sauce
  • 1 15 oz. can of beef broth
Mix the following spices for dump 1:
  • 1 Tbsp onion powder*
  • 2 tsp garlic powder*
  • 2 tsp beef crystals
  • 1 tsp of chicken crystals
  • 1 Tbsp of Pacific Beauty Paprika*
  • 1 Tbsp of Mexene Chili Powder
  • 1/2 tsp cayenne*
  • 1/4 tsp black pepper*
  • 1 package Sazon Goya*
Mix the following spices for dump 2:
  • 1 Tbsp of Mexene Chili Powder
  • 1 Tbsp of Hatch Mild Chili Powder*
  • 2 Tbsp Cowtown Light chili powder*
  • 1 Tbsp Mild Bills dark chili powder*
  • 1 tsp cumin*
  • 1/4 tsp white pepper*
Mix the following spices for dump 3:
  • 1 tsp onion powder*
  • 1 tsp garlic salt
  • 1/4 tsp cayenne*
  • 3/4 Tbsp Cowtown Light Chili Powder*
  • 1 Tbsp cumin*
1. Gray the meat and drain grease. 2. Slow boil meat in beef broth and 1 equal can of distilled water. 3. Add dump 1 and medium boil for 60 minutes. 4. Add dump 2 and medium boil for 45 minutes. 5. Add dump 3 and medium boil for 15 minutes. In last five minutes taste for heat — adjust as required.
* These spices available from Mild Bill’s Spices, etc.

DA: You do need grease in your chili, but you need to get a lot of it off. After I gray the meat, I put it in a colander and pour water over it to drain, to get some grease off of it. I use the 80/20 beef — 80 percent lean, 20 percent fat.
ESQ: Can you overcook chili?
DA: Yeah, the meat gets mushy. And it'll burn.
ESQ: Any other advice?
DA: Don't take the lid off too often — you lose a lot of flavor.
ESQ: What about stirring?
DA: You put your different dumps in, and then every once in a while, stir it to make sure it's not getting too thick.
ESQ: Dumps?
DA: Different blends of chili powders and spices. I have three dumps that I add at different times.
ESQ: Why not just put it all in at once?
DA: Things like cumin you can't get too hot, so you want to add that at the end.
ESQ: How spicy is your chili?
DA: From zero to five, mine's probably a four. But you can add a drop or two of lime juice to tone it down.
ESQ: Texas chili doesn't have beans in it, right?
DA: Right.
ESQ: What about macaroni?
DA: Oh, no. You can't do that. They call that a "foreign object."
ESQ: What should you drink with chili?
DA: Well, beer usually.


Sweet Baby Ray's Sauce...

1 1/4 cups ketchup
1 cup dark brown sugar
1/4 cup molasses
1/4 cup pineapple juice
1/4 cup water
1 tbs Worcestershire sauce
2 1/2 tsp ground mustard
2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp Franks Red Hot Sauce
1 1/2 tsp salt
1 tsp ground black pepper

Chef Ramsay is the SH**... skillZZ...

Ranch Dressing & Taco Seasoning...

Monday, December 28, 2015

2nd try at Rudy's Sissy Sause... @rudysbbq

my twist on this recipe:  above recipe has been doubled.

1 can 15 oz. can Hunts tomato sauce
2 cups Heinz ketchup
1 cup dark brown sugar
5 tbs Heinz apple cider vinegar
4 tbs Lea & Perrins Worcestershire Sauce
1/2 cup fresh lemon juice
2 tsp fresh garlic minced
2 tsp black ground pepper
1/2 tsp cumin
1/4 tsp cayenne pepper
pinch of kosher salt

 add 1 1/2 tbs olive oil/ pinch of salt/ and fresh garlic to sauce pan and saute.  Add rest of ingredients and simmer for 30 to 45 minutes on low heat.  Let cool, strain and bottle.  You don't want any bits of garlic in your sauce.  Easy on the lemon juice, as you might want to add 1/4 cup first and then taste test for yourself.  If you like the lemon flavor then back off on the cayenne.  Have all of your other ingredients in another container ready to pour into your hot garlic sauce pan.  

Wednesday, December 16, 2015

Rudy's Sause Recipes from Texas Recipes... UPDATE: 12/20/15

Made the Sissy Sauce last night exactly as per this recipe.  Not bad.  Next batch i'll use fresh minced garlic instead of powder.  12/20/15

Tuesday, December 15, 2015

#fudge #cupcakes #redvelvet... UPDATE: 12/20/15


4 cups white sugar
About 1 cup milk chocolate morsels
1 1/2 cups milk

Add all above in sauce pan and heat.Stir a lot.  I repeat, stir a lot.
Bring to simmer.  When mix begins to boil turn down heat slightly and STOP stirring.  This is when you need a candy temp gauge.  Don't have one yet so I let boil for about 5 minutes.  Now learn about "soft ball stage".  

  After fudge reaches soft ball stage, remove from heat and add

4tbs butter,
1 tsp of vanilla extract and 
2 tbs of Caro syrup.
Stir in for 1 minute, stop and let set for another 5. Then continue to stir for another 10 or so minutes until shine is gone from the mix.  
As you see the shine is off the fudge.  This is what you want. Add to pan and fridge.  Should take about two hours to harden.

2nd batch.

The above pic is from my 2nd batch.  Didn't let it boil long enough as you see the shine is still on.  It never did get to the harden fudge stage.  My bad.  Cook and learn.  

Adams Red Velvet Recipe youtube video here.

Cream Cheese Icing

12 oz. cream cheese
2 sticks salted butter
2 tsp vanilla extract
4 cups confectious sugar

UPDATE:  12/20/15


used above recipe exactly except:

Substituted Carnation Evaporated Milk for whole milk. 
My new candy temp gauge worked like a champ.
Fudge softball stage is 238*.