The original “tag line” for The BBQ Grail Blog, when it started in 2007, was “It’s About Truth In BBQ.” And now it’s time for some truth. ..
I watch a lot of cooking shows on television. Whenever you watch a cooking show the on air personality will always taste their creations and exclaim to the tv audience how wonderful it is. Do you ever wonder if they cook anything that just doesn’t taste good? I’m not talking about something that isn’t perfect. I’m talking about spit it out, unable to swallow bad. It’s hard to imagine Giada, Rachel, Paula or Bobby Flay taking a bite, looking into the camera and saying. “Dang, this really stinks.” Just doesn’t happen.
One of my favorite shows is “The Best Thing I Ever Ate.” I’ve gotten a lot of great cooking inspirations from this show. Today I write about the opposite of “The Best Thing I Ever Ate.” Tonight I write about “The Worst Thing I Ever Cooked.” Scan the internet, not to many “foodies” will admit that they screwed up when cooking. I know my buddies at “No Excuses BBQ” and “Brew and Que” have written about cooking disasters. And my hat is off to them. But for the most part only successes make into print. This is not one of those cases. This is a blog post about some pretty bad food.
This weeks throwdown on the BBQ Brethren is about Scovilles, that crazy heat measurement for telling how hot a pepper is. I like heat, but I’m not a chili head. I don’t like heat for heat sake. I want flavor first and foremost. I got the brilliant idea to to combine habaneros and a smoked pork mousse with sharp Irish cheddar cheese.
On the surface it’s not all that crazy of an idea. There are lots and lots of Pork Mousse recipes on the internet. It’s actually something that appears to be popular in some circles of cooking. Most often when I think of mousse I think of chocolate and it’s a desert. But it can be an entree if done correctly. So I set out to come up with what I figured would be a nice tasty pork mouse.
