Sheeyit that’s good bacon. And I don’t mean just good bacon. No sir, that’s good bacon. Wanna know how I know? Cause I probably had 1/3 of that pound I bought, that’s how. Interested to know why I ate so much?
Category Archives: REVIEWS
Pappy’s Choice Seasoning – An excellent rub for immediate use
Do you ever get that feeling you’re the last one on planet earth to find out? Find out that Pappy makes a fricken great out of the jar experience rub? I feel like a dope.
As with many of us food nutcases, I shop at many food related stores. And I find myself at our local Raley’s from time to time. I’d go to Safeway, but our demographics won’t allow it to be worth visiting. Unless all you need is vinegar or diapers. Anyway, I’ve been shopping at our local Raley’s since maybe 1991. And I remember seeing this rack of seafood spices and jars of glop since way back. Since I don’t pay much mind to ‘grocery store’ mass produced rubs and sauces, I passed it up, and over and up again.
I did until this last week. I decided to finally walk over and see what was in it. Kosher salt flakes, paprika, pepper, coriander, mustard, celery seed, garlic, onion and fine herbs. There’s nothing in there that sucks. Well, except the garlic, but that’s another rant of mine for another day. This stuff is good, very good. I’ve used it as a dry rub on meat and last night did stir fried onions over the grill (mesquite and hickory). Mama and I snarfed the onions before the burger! Well, at least I did anyway. Go Pappy go!
Turns out Pappy’s Choice Seasoning is only one of many fancy things they make. There’s a salt free one that I want too. This version with the salt flakes can get out of hand pretty quick if you don’t watch it. But if you do? You’ll most certainly be rewarded. I found it excellent on beef roasts, chickens, pork and veggeis. I would think the salt free version would be better for things like soups & stews where you more than likely have enough salt already and don’t need to be adding no more saline action.
I think next week I’ll place an order for some large containers of this stuff, yessir. Thanks Pappy for making such a nice off-the-shelf product and I apologize for blowing you off for so long. I’ll do better!
Biggles
The Air-Grill – A Meathenge approved tool – indispensable at grillside
More than a few months ago Chilebrown stopped by to drop off some bacon he’d made and gave me this Air-Grill thingy. It’s a hand-held hand driven portable blower that allows you to get a jolt of constant air in to your grill or smoker fire. At first glance it seemed jicky and didn’t seem to me that’d blow much air. CB said he felt it worked quite well and I left it at that.
Over the coming months I used it more and more frequently. While I don’t need help with getting the initial fire going, when you add cold hunks of wood to an existing fire, it’s nice to give it a jump start. Plus it means less of a temp drop in your smoker. My next job for the little beast was to assist the hickory chips to ignite cleaner. See, if you add too much smoking chips to your fire, you’ll get a lofty white smoke with clear tinges of brown. That’s bad, that’s creosote and it’s bitter. The Air Grill now allows me to get the chips going, worry free. I consider this tool as essential as my leather gloves, lighter and wood. I haven’t tried it yet, but I think it would be good for dust/coal maintenance for outdoor dutch oven cooking. Thank you CB for the best grill gift EVER.
Biggles
If I’d only googled Amana & Maytag before I spent 1200 dollars
The last few weeks have been interesting to say the least around Meathenge Labs. It’s only today I’ve come to a place where my chakras would allow me to semi-coherently write this without just spending 10 minutes swearing, gesticulating and planning public demonsrations. You see, the compressor on our 3.5 year old, 1200 dollar refrigerator went out, 13 days ago. Where’s the repair person? We may see them by June 9th.
While this post isn’t necessarily about food, it is about something that nearly everyone has and it holds food. It keeps all your favorite condiments, beverages, icey creams & meat safe. If I were you, I’d sit up and pay attention. Come along for a few minutes, this involves everyone.
Omaha Steaks – Customer Service Award of the Year
ACK !! HANG ON !!! It’s not what you think. Hang with me for a moment.
I’m not a huge fan of frozen meat. I’m not a huge fan of freezing many foods. Ice cream freezes really well and so does stock. Ice cubes are a perfect candidate for your freezer, either a top mounted rig or the fancy bottom freezer models. And I’m still not a fan of frozen meat. Mostly because living in the San Francisco Bay Area, I can get some world-class fresh meat on a daily basis with little or no effort. So, why should I bother with Omaha Steaks?
The Itty Bitty Kitchen Handbook by Justin Spring – A book review
I was sitting there, in my recliner, minding my own business, when a little package arrived with my name on it. I didn’t remember ordering anything, but it had my name on it. So, I opened it. Made sense, since it did have my name on it. I turned it over a few times, looking for the word Nikon or All-clad on it, somewhere, anywhere.
Nope, it was a book. “Oh great.” I thought, “a book.” Hmmm, says Itty Bitty Kitchen Handbook. Well, our kitchen is pretty darned small, let’s see what Mr. Justin Spring has to say.
Dittmer’s Wurst Haus – Part 1 of 2 in a Meat Adventure
A month ago Rworange and I were swapping emails, talking about hot dogs and other meat related news. I said while I really enjoyed a good dog, I really don’t keep track of who made what dog for what restaurant and where these people might be. Using a fair amount of zeal, RW mentioned Dittmer’s down in Mt. View. I put it on my list of todo’s and thought it sounded like a good Meat Adventure.
I mentioned it to Chilebrown, we mulled it. Turns out Uncle Franks BBQ is right around the corner, so we set a date to visit both places.
Are you ready for a Meat Adventure that left a warm homey feeling that I feel even 3 days after? Can you handle it?
Potter Family Meats – A Meathenge Adventure +3
Chilebrown sent me an email in late February about a new meat market opening in Moraga. C.B. wanted to know if I’d like to attend a ribbon cutting ceremony and have a Meat Adventure. Gee, I dunno. I considered it for about .0001 of a second and said, “YES”.
New Food mag- Edible East Bay or Biggles reads a magazine
A month ago or so I picked up the boys from my uncle’s place, it’d been Ralph’s Day.
See, one day a week the boys get to spend the majority of the day with my uncle doing everything they’re not supposed to. Candy, ice cream, sodas, pop corn, top ramen, canned soup and toys in huge quantities, all afternoon long, with no restriction.
While I was attempting to round up the boys (akin to bathing a wild salmon), Ralph mentioned that a close long-time friend of his Cheryl Koehler, is the editor of a new local publication, Edible East Bay.
I know, I know. I mentioned my complete and total lack for food magazines a few weeks ago, so why am I interested in this one? Edible East Bay isn’t about New York, it isn’t about Sidney, it isn’t about Portugal, it’s about my neighborhood. And as everyone knows, I’m all about me.
Tabanero Hot Sauce – Sherlock Troll is on the job
When I pulled Sherlock off the shelf for this shoot, I had no idea there was a little mystery going on. You see, a little over a month ago I got an email from Chilebrown about a deal where if you pay the shipping, you get a free bottle of some new hot sauce. It’s name was and is, Tabanero. Back then, right above the name, was the word Tobasco’s. I figured it made sense, Tobasco has been branching out over the years. Even if the label didn’t have the branding, it said Tobasco’s on it. Having a habanero hot sauce made sense to me, so I ordered my bottle. It finally arrived the other night and I was quite pleased. It doesn’t have any vinegar in it, but still gives you a nice beginning tang with a nice warm finish. This would be your “go to” sauce for anything you’d want to add spring to. Such as, pretty much anything in your pantry or refrigerator.
Uh, wait a minute there Sherlock. The label seems to be lacking the name Tobasco’s on it and those aren’t habaneros, they’re Selected Red Peppers. Seems as though maybe the Tobasco company had something to say about Tabanero’s use of their tradename. Nick at HotSauceBlog also took a whack at the sauce and felt it was quite close to Marie Sharp’s Fiery Hot. Maybe initially, but Tabanero falls off VERY quickly in the heat department. Tabanero is what the little words on the label say it is, Authentic Salsa Picante Mexicana. It is good, but for me has been quite misleading. Even if my mind did translate Tabanero to something containing Habanero.
In any case, I hope the creators can do well after the label fiasco. I’ll enjoy the bottle until it’s empty.
Biggles
Hot Chick Hotrod Stoner BBQ – A film review
Notice: Adult Language & Content Included (from me and the movie)
This movie has been on my list to review for far too long, it’s time to lay this bitch down before it’s too late. The title of this film is what grabs you first, whether you read it or hear it. I ordered my copy immediately from LastGasp and Chilebrown ordered the first film by Tina Tankdog, Hot Chick Stoner BBQ. It was hard waiting by the door each day for the maillady to come, peering through the curtains as the sun set each day. Within the week, there she was with my package. Given the content I had to wait until the kids were asleep. Shower, jammies, bed & it was time. In it went …
Dr. BBQ’s Big-Time Barbecue Cookbook – A Review
The gift giving time of the year is here and some of you are looking for a gift for someone, special or not. Maybe someone who enjoys grilling and/or smoking? A cookbook maybe? But not those cute little books with white wine reduction sauces, not the ones that extoll the use of one grill over another. You’re looking for that special cookbook that differs from the others, one that you keep for years due to it’s solid content. The receiver of your gift is someone who enjoys cooking outdoors and wants to learn more. Or someone who would like to find out what it’s like to compete in the national BBQ circuit. Yeah well, Dr. BBQ (Ray Lampe) a long time professional pitmaster, has stepped up and written a book.
Finally, this overbearing, highly opinionated Master of BBQ has put his knowledge down so those of you who are interested can enlarge your skill set. Read on good friend …
Solid Copper Fry Pan Needs Retinning. Where to turn?
I don’t know. However, I can tell you where not to go, retinning.com.
I’m so mad, evil bucktoothed mad. Crazy, evil, bucktoothed, out of my mind, shaking mad. Got it?
Listen up, for the first time I’m going to swear on Meathenge. So, cover your tender eyes and ears.
I’m really p.o.’d. These lameass fucktards received my most coveted favorite fry pan of all time on 4/28/2005, says so on my invoice. They wrote up the invoice on 5/27/2005 (that’s 1 month later in case you’re wondering), how do I know? Says so on my invoice. I called, usually just rang and rang. I wrote a few letters asking where my pan was and could they please return my pan. I received a 3″ toy pan in late August, nice for melting a teaspoon of butter or an ash tray. Where the heck is my 8″ 3mm solid copper FRY PAN ?!?! I called and wrote letters and returned the ash tray (2 mm thickness).
Keep in mind, they never called, wrote, faxed, nothing. Sure, but they cashed my 60 dollar check on the spot! How convenient for them.
Guess what rolled in the other day? It’s early November, by the way. An 8″ fry pan that resembles mine, but I don’t remember putting a sharp divot IN THE BOTTOM OF MY SOLID COPPER FRY PAN !!! Plus the tin is slopped over the edges, all messy. Sure I should be happy to have my pan back and I am. But waiting nearly 7 months and receiving zilch for communication blows whale snot. Screw you Atlantic Retinning, you’ve left a bad taste in my mouth, PAHTOOEY !!!
Danny Cash’s Bottled Up Anger
Last week I received my little shipment of hot sauces I ordered. Included as a freebie was this teeny little container of Bottled Up Anger. The bottle says it has lime juice, serrano peppers and finishes with the warm heat of the habanero. First off, I LOVE lime or vinegar in my hot sauces, LOVE. It works so well with the fiery hotness and excites the tongue so you’re ready for more. I tried some on a cracker and found the cracker muted the flavors too much, so I started taking sips directly from the bottle. And within a few moments? Gone. The lime and serrano hit you first, going back and forth as you refresh the intake. Then, the warmth of the habanero takes you out the door. While it does make you suck fresh air a bit, it isn’t nearly overwhelming as some sauces can be. This would be an excellent hot sauce on nearly anything and in soups as a garnish. With the lime it’d excite the rich chickenny or ham flavors greatly.
As you can see it’s a pretty liquidy situation and has a few bits of serrano floating around in there. So, this’d go right through a saltine or anything similar. I will be getting a larger container of this soon. I hope it doesn’t come in too small of a bottle, because of it’s consistency, it’ll go QUICK. Maybe I’ll just get 2 or 3.
I place this sauce pretty high on the usability scale. It’s got enough heat and the lime would take you in to nearly any menu with ease. A definite winner in my book.
Biggles
Blair’s Wasabi Ginger Sauce (Wasabi Mayo)
I’ve recently rediscovered my taste for hot sauces and hot foods. 10 to 15 years ago we had hot sauces. We had chilies of all shapes and sizes, good ones too. But we didn’t have the huge volume of really cool hot sauces being created by the masses. That’s right, there’s more to life than Tobasco, Crystal & El Yucateco.