More salt than Utah, on this roast...
Glazing the Ham...
Sour mash...
Some might say this was under-cooked, they would be wrong...
Trust me even the rare-bites were silky smooth...
Monday, December 15, 2008
PRESENTING: FOOTBALL NIGHT IN AMERICA: THE DINNER SERIES
NFL WEEK 16: THE RARE BEAST
More salt than Utah, on this roast...
Glazing the Ham...
Sour mash...
Some might say this was under-cooked, they would be wrong...
Trust me even the rare-bites were silky smooth...
More salt than Utah, on this roast...
Glazing the Ham...
Sour mash...
Some might say this was under-cooked, they would be wrong...
Trust me even the rare-bites were silky smooth...
Sunday, December 14, 2008
PRESENTING: FOOTBALL NIGHT IN AMERICA: DINNER SERIES
Crew-
The eagle has landed....or should I say cow. Our fantasy of cooking a rib roast will come true this sunday and you are invited - arrive whenever or around 7 is fine. See you then.
Some body please bring dessert -So talk amongst yourselves.
Ben
ps my phone is dead
Monday, December 8, 2008
PRESENTING: FOOTBALL NIGHT IN AMERICA : THE DINNER SERIES
NFL WEEK 15 : MONSTER MEATBALL
This sunday we headed 2 miles down the west-side highway to Ashley's House, where she and Jamison constructed the biggest, baddest meatballs I've ever seen. Some were so large, just one would've fed a family of four, as a single spherical meat-loaf. When I arrived there was a full range worth of burners bubbling multiple pots of meatballs in sauce; It looked like a scene from Bowser's Castle circa SNES. Moving on to the living room revealed a massive already set table with seating for 10 (wish my crib could boast that). The waiting spread included a simple salad of greens and halved grape tomatoes served with plenty of wine. The Meatball and sauce was served over penne alongside a pair of lovely stuffed mushrooms. For dessert Ashley finished things off with brownie-size cuts of warm, buttery shortbread - my absolute favorite (A Gundlach family classic)
T'was a spicy meat-a-ball...
I have a sweet-spot for this holiday classic...
As for the Lions, sadly they're still on the schneid...
Monday, December 1, 2008
TEXAS TWO STEP
Over Thanksgiving weekend I visited my Father in Austin Texas. My Dad made his first official contribution to the blog with his two turkey Thanksgiving dinner and later that week, I learned what real Barbeque is all about...
Thanksgiving Dinner:
Dad choose to cook 2 turkeys this year, I think this was a reaction to the fact that last year I ate all the leftovers on Friday morning (I have a moral objection to leftovers...) This was a problem because no one was able to enjoy a Thanksgiving leftovers sandwich, which is a holiday classic and one of Ben's all-time favorites. So a pair of smoked turkeys got an extra 5 hours of rotisserie smoke from wine infused wood-chips my dad used to flavor a barrel of Cabernet in his winery.
Smokin' Hot rotisserie action...
Keeping the birds company in the smoker was a batch of stuffed jalapeños; These bad-boys were were brimming with sautéd onions, spicy sausage and monterrey jack. Believe it or not the sausage was actually spicier than the 'peños.
Putting the jalapeño roasting rack to good use...
He rounded out the appetizers with kettle chips for a creamy BLT dip and Rita's bite-size mini sweet potato pies.
These were so deliciously sweet they could've even worked as a dessert...
The finished birds, still skewered up...
Heavy on the gravy is the only way to roll...
PART II: THE SALT LICK
Just as Muslims must journey to Mecca, Barbeque aficionados can't call themselves legit until they've made the trip to The Salt Lick.
The Salt Lick is located about 30 minutes outside of Austin in Driftwood Texas on an unassuming ranch that looks and feels more like a summer camp than a restaurant. The first thing you see (and smell) when you walk though the door is the massive round brick BBQ Pit, brimming with more meat than you can shake a fork at.
The pit dates back to 1969 when the 'Lick first opened...
A closer look at the pit, reveals some of the secret to the best barbeque in Texas: There is an eighth of an inch of smokey flavor caked on to everything anywhere near the pit (my feet were practically sticking to the floor) You can tell that the griddle has so much flavor and character imbued in it that just touching it to meat gives it that incomparable flavor.
This brings a tear to my eye...
From the Pit to the carving board and straight to your table...
The menu is simple: Ribs, Brisket and Sausage served family style along with a variety of sides, none of which I partook in (more room for meat!!). Once you sit down they take your drink orders and minutes later the meat comes rolling in. The staff quickly replenished the meat supply the second we finished the first meat platter. I can't even describe how good the food here is, it makes even my favorite BBQ joints in NYC seem like Appleby's.
The family-style spread...
Thanksgiving Dinner:
Dad choose to cook 2 turkeys this year, I think this was a reaction to the fact that last year I ate all the leftovers on Friday morning (I have a moral objection to leftovers...) This was a problem because no one was able to enjoy a Thanksgiving leftovers sandwich, which is a holiday classic and one of Ben's all-time favorites. So a pair of smoked turkeys got an extra 5 hours of rotisserie smoke from wine infused wood-chips my dad used to flavor a barrel of Cabernet in his winery.
Smokin' Hot rotisserie action...
Keeping the birds company in the smoker was a batch of stuffed jalapeños; These bad-boys were were brimming with sautéd onions, spicy sausage and monterrey jack. Believe it or not the sausage was actually spicier than the 'peños.
Putting the jalapeño roasting rack to good use...
He rounded out the appetizers with kettle chips for a creamy BLT dip and Rita's bite-size mini sweet potato pies.
These were so deliciously sweet they could've even worked as a dessert...
The finished birds, still skewered up...
Heavy on the gravy is the only way to roll...
PART II: THE SALT LICK
Just as Muslims must journey to Mecca, Barbeque aficionados can't call themselves legit until they've made the trip to The Salt Lick.
The Salt Lick is located about 30 minutes outside of Austin in Driftwood Texas on an unassuming ranch that looks and feels more like a summer camp than a restaurant. The first thing you see (and smell) when you walk though the door is the massive round brick BBQ Pit, brimming with more meat than you can shake a fork at.
The pit dates back to 1969 when the 'Lick first opened...
A closer look at the pit, reveals some of the secret to the best barbeque in Texas: There is an eighth of an inch of smokey flavor caked on to everything anywhere near the pit (my feet were practically sticking to the floor) You can tell that the griddle has so much flavor and character imbued in it that just touching it to meat gives it that incomparable flavor.
This brings a tear to my eye...
From the Pit to the carving board and straight to your table...
The menu is simple: Ribs, Brisket and Sausage served family style along with a variety of sides, none of which I partook in (more room for meat!!). Once you sit down they take your drink orders and minutes later the meat comes rolling in. The staff quickly replenished the meat supply the second we finished the first meat platter. I can't even describe how good the food here is, it makes even my favorite BBQ joints in NYC seem like Appleby's.
The family-style spread...
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