Archive for June, 2013

9th at Middletown, Delware 2013

We held our own at Middletown and managed to walk away with a top ten overall finish; however, our performance wasn’t really one to brag about.

We always enjoy competing at Middletown.  Mose does a great job coordinating the event.  We commented when we pulled in on Thursday evening that this was one of the few events where we have zero questions when we arrive.  We knew where to set up, where everything was located, how to reach key people, etc.  Great job Mose.

Always a beautiful skyline from our Delaware cook site.

Always a beautiful skyline from our Delaware cook site.

On to the cooking!  Our routine has not changed all year and this weekend was no different.  We were right on schedule with every category.  When it came time for boxing and turn in, Erin was just about to place the last piece of chicken into the container when she noticed the bottom was charred, ok, burnt.  Evidently a grate got too hot while our sauce was setting and it burned on the bottom.  Luckily we always turn in at the beginning of our ten minute turn in window and this is exactly why.  We decided to empty and rebuild the box.  The couple of pieces that were charred were removed, the box was rebuilt, and easily turned in on time.  Had Erin not caught this, our chicken scores certainly would have suffered, instead we came in 8th place.  Our ribs were a little flat, nothing too exciting and our scores showed it with a disappointing 22nd place.  Based on our recent rib failures, we may look at a small change in this category.  Pork has done well for us so far this year and the look on Erin’s face prior to boxing it told me that the streak was about to come to an end.  We discussed our pork as we tasted various parts and the parts that usually go into the box were not up to our standard.  The box did come together although it didn’t have quit as much meat in it as normal.  Erin’s boxing skill helped us pull off a 3rd place and considering the fact that it was a near disaster, we were pleased.  Brisket did not go well for us, and the judges were being kind by giving us 34th place.   Along with ribs, brisket has been a consistent problem area this season.  We’ve already made a change for Swinetastic in June, so we’ll see if we can get our brisket scores up to where they were last year.

Cosmo is always showing support and being a team player.

Cosmo is always showing support and being a team player.

Although we were top ten, we feel like it was a middle of the pack cook for us because our lows were really low.  We have already brainstormed what needs to change before we head to Frederick, MD in mid June.  This competition is full of 65 powerful teams, so we will have to work hard and have a near perfect cook if we want to hear peppermonkeybbq get called during awards.

DizzyFest – June 2013 Recipes!

Brian had many responsibilities during DizzyFest, including photo bombing Chris Capell!

Brian had many responsibilities during DizzyFest, including photobombing Chris Capell!

Hard to believe it’s already time for the first DizzyFest of 2013.   We spent the first three weeks of May competing in KCBS BBQ competitions and with the help of our Dizzy Pig sponsorship we finished in the top ten in two of those three competitions.  There’s no better way to relax after a grueling month than an eggest and Chris and the Dizzy Pig crew put on one of the best eggfests in the area!  We had a great time, enjoyed some great weather, and yes, we’ve already signed up to cook for DizzyFest5!  Thanks to the entire crew for putting on a great event.

We had many requests for our recipes and instead of handing out recipe cards, we promised to post the recipe and cooking instructions for the dishes we served up at DizzyFest.  This way they can be accessed at any time, and if you use the recipe and find a way to improve it, you can interact with us and everyone else by posting what you’ve done!  If you know Erin at all, recipes are all in her head and rarely are actually measured or portioned out.  Because of this, we will mostly just list ingredients and when possible try to approximate a measurement.  Keep in mind it’s all done to taste and you should be tasting as you go!

Smoked Salmon over Grilled Salad

Smoked Salmon over Smoked Romaine Salad

Smoked Salmon over Smoked Romaine Salad

Take one salmon filet and marinade overnight in an asian style marinade (recipe below).  Set up your egg to cook indirect at approximately 275 degrees.  We use alder chips over the coals for a gentle smoke flavor.  Dust the filet with a heavy coat of Dizzy Pig’s Raging River followed by a lighter coat of Dizzy Pig’s Pineapple Head rub.  Let sit for 10 minutes before cooking.  Place the salmon in the smoker and cook to an internal temperature of 138.  If you like it more firm, cook to 145.  This should take approximately 45 minutes.

Charred Romaine

Charred Romaine

For the salad, set up an egg for direct cooking at about 400 degrees.  Cut romaine hearts in half lengthwise, drizzle with olive oil and lightly dust with Dizzy Pig’s Shakin’ the Tree.  Place on grate to char each side.  This should only take a couple of minutes per side, just keep an eye on it.  Slice zucchini and treat it the same as the romaine using the oil, same rub, and char for a few minutes on each side over direct heat.  We like to throw a few green onions directly on the grate at the same time as the zucchini just to give it a little char as well.  Chop grilled ingredients and toss with salad ingredients and toppings of your choice.  We used Erin’s favorite green olive antipasto from Costco: Mezzetta Italian Olive Antipasto, crumbled gorgonzola, and our new favorite salad ingredient… roasted pistachios.  The dressing we used was really just a mixture of a pre-made caesar dressing from Costco, mixed with the juice from the olive mixture and a little bit of walnut oil and jalepeno olive oil.  You can use whichever ingredients and dressing you prefer.  Have fun with it!

One-pot Curry-ish Chicken and Grains

Curry-Ish Chicken and Grains simmering in the paella pan

Curry-Ish Chicken and Grains simmering in the paella pan

We us a true 12″ paella pan as it really does a good job of cooking evenly over direct heat.  Set up your egg for a temperature of about 325 then put your pan on to pre-heat.  The goal during this cooking process it to just keep things simmering and adding ingredients as you go.

Start by cooking chicken in a little olive oil until cooked through.  Add chopped cauliflower and a generous amount (about a palm full) of Dizzy Pig Curry-ish seasoning.  Add rice or grain mixture of your choice, we used a Mediterranean grain blend, again from Costco, with enough water or chicken stock to cover all the ingredients.  Let simmer and add liquid if it begins to become to dry before your rice or grains are cooked.  Stir as needed to keep the bottom from getting overdone.  This process is similar to cooking a risotto.  Once your grains are close to finished, add 1/2 can of garbanzo beans and continue simmering.  Once the grains are finished and most of the liquid has been absorbed, add 1/2 can of coconut milk and continue cooking approximately 3 more minutes until the coconut milk has mixed in and had  chance to be absorbed.  Taste as you go and add season salt and/or Curry-ish if you think it needs it.  A quick zest of lemon would be great right at the end.  Hmmm… we’ll have to try that!

Again, this is approximate.  Be sure to taste as you go and make changes if necessary.

Salmon Marinade:

1 C Soy Sauce

2 T Brown Sugar

1/4 C Mirin (you can substitute maple syrup for both the brown sugar and/or mirin)

1/4 C rice wine vinegar

Generous squeeze of Sriracha

2 T Sesame Oil

Generous amount of freshly grated ginger

1 t Five Spice Powder

2 chopped scallions

A few people asked us about our PepperMonkey Lamb meatballs that we had cooked at other EggFests.  We were fortunate this year to have the recipe published in Paul Kirks newest book, “America’s Best BBQ – Homestyle: What the Champions Cook in Their Backyards.”   After the book was published, Epicurious selected our recipe as their recipe of the day.  Click here if you’d like to view this wonderful lamb recipe!

And Finally, we had many inquiries about the necklaces we make to include the butcher block cow, pig and the “Egghead” necklace.  As promised, here is a link to our Etsy site, OlivebyMC.  We have set up a discount code for all you eggheads so when checking out, make sure you put in the discount code: dizzyfest

Egghead Necklace

Egghead Necklace by OlivebyMC

 

 

June 3, 2013  |  Chicken, Eggfest, Events, Lamb, Seafood  |  3 Comments  |  Share