Had the opportunity to eat a couple of Olympia, Washington food items today. Started the morning with a little donut treat from Twisters.
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A chili dog can be one of the simplest, yet rewarding, meals you can prepare. With just a little extra effort you can turn you normal, run of the mill chili dogs into a true work of art.  Grill some jalapenos I wanted smoked short ribs and the rest of the family wanted beef with roasted potatoes for dinner tonight. I had to come up with a compromise so I decided to smoke the ribs for a couple of hours while we were at church and then toss them in a dutch oven with some potatoes and carrots at a low temp for the afternoon.  The first thing I needed to do was trim some of the fat and "silver skin" off the short ribs. Normally I wouldn't bother trimming some of the fat off because they would be on the smoker long enough to render the most of it out. But since they were only going to be on the smoker for three hours I figured it would be best to trim it.
I love meat. I love the flavor and I love the texture meat gives my food. Although I have enjoyed the three Meatless Monday dishes I’ve grilled so far, I’ve missed the meat. So this week I’ve decided to give a soy product a try. An “online” friend suggested a product called Soyrizo. I love good mexican style chorizo and was a little skeptical that a soy product was going to give me the flavor and texture I wanted. I never thought I’d have a product in my house that was labeled “vegan” let alone actually eat it and enjoy it. But the Soyrizo was very good. For those with delicate taste buds, beware, Soyrizo has a bite to it. A few weeks ago I used the Pro-Q Cold Smoke Generator to smoke some fresh sausages I picked up. When I came home from work recently and found an orphaned “Little Chief” smoker on my front porch I knew the Pro-Q and the “Little Chief” were destined to come together. This morning they came together to smoke some cheese.  I filled the Pro-Q Cold Smoke Generator with some hickory wood dust and placed it inside the "Little Chief." The Pro-Q sits perfectly inside the smoker on the stand for the normal wood chip holder. Pizza! Is one of the greatest food items ever created. I’ve loved pizza my whole life and it’s been part of some defining moments in my life. I’ve eaten the worst pizza on earth at the Navy Exchange Cafeteria in Yokuska, Japan while going to high school there as a Navy brat. I’ve spent many a Friday evening in high school eating pizza at Fillippi’s in Lemon Grove, California after Mount Miguel High School football games. In 1982 when I gave up drinking I even thought I’d never be able to eat pizza again because the thought of not having a beer with my pizza was beyond my understanding. Tonight was another of those defining moments. Pizza without meat! I’m sure I broke some obscure law of nature with a veggie pizza. It has to be so. But what’s worst of all is that I actually enjoyed it. This will have to be our little secret. Now before anyone thinks I’ve gone off the deep end and become a vegetarian I’d still prefer a pizza loaded with sausage but for Meatless Monday this was one darn good pizza. Continue reading Meatless Monday: Very Veggie Pizza with Marinated Artichokes If you’ve read The BBQ Grail blog you know I’m a huge meat fan. When my wife and I decided we (well actually mostly me) needed to eat more vegetables we decided to try cutting out meat one day a week. I saw a reference to Meatless Monday on the internet and decided to Continue reading … Meatless Monday: Grilled Portabello Mushroom Quesadillas
Decided to enter the BBQ Brethren Quesadilla Throwdown this week. Competition is steep so I had to come up with some just a little different in hopes of pulling off the win. Here’s my entry: Started with the usual ingredients:
Decided to use a little lemon juice, lime juice, cilantro and garlic for a marinade:
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