Bacon Turtle

Lots of people do the bacon explosion - I was inspired to do a twist on the favorite and try out the Bacon Explosion Turtle - aka - Bacon Turtle.

The other difference was the stuffing - instead of sausage meat, I added some vegetables and cheese. The girls seem to prefer this so I went with it (or did I?). The initial motive appears to be an attempt to satiate the ladies but I wanted to use some other ingredients so that when you cut the turtle open, it appeard to have "guts". Use whatever excuse you want. Either way - Mission Accomplished!

Ingredients:

• Bacon (2lbs)
  
  
  
  
  
  
  
  

• Guts (Lunch Meat, ham, cheese, bell peppers, whatever you want). I used ham in one and lunch meat in the other.
• Dry Rub (your recipe) - I use a simple even amount - Black Pepper, Chili Powder, Garlic Powder.
• BBQ Sauce (your choice) - I used KC Masterpiece
• Polish Sausage (or hot dogs)

Guts ingredients:

I grated 2 potatoes and cooked them in some olive oil - or you can use some frozen hashbrowns.

Make the shell:

Weave the bacon into a latice - people usually do 5 strips x 5 strips. Mine usually worked out to 5 x 6 to make an even square.

Weave the bacon as tight as possible. I think this is key. Sprinkle the dry rub onto the weave when finished.

Add the guts:

I used left over spiral ham in this example hoping it would reinforce the shape of the turtle "shell". Turns out it doesn't matter as you will see in the lunch meat version but the thought is there:




Here's where I stuffed the second turtle with lunch meat rolls - lunch meat rolled with diced bell peppers and shredded cheese - remember:

Girls - it's vegetables.

Boys - guts.

Both ways - after you have stuffed the shell - sprinkle some more dry rub and then rub on some BBQ sauce.

For the head, tail and legs, I used frozen polish sausages so during the long smoking process (about 2 hours) the sausages wouldn't blow up. If you use regular hot dogs, they may deform too much. It also seemed easier to shave or form the tail when the dog was frozen.

Pick out some areas where it will be easy to poke in the sausage for the legs, head, and tail. Open up the weave and poke the sausage in - I tried to go above a strong weave point so it would support the weight of the appendage.

I smoked these turtles for about 1 1/2 - 2 hours at 250F. Since all the guts were cooked and I really only had to worry about the bacon "shell" - I didn't have to worry about achieving any specific internal temp. I did make a Bacon Explosion" at the same time so I knew as soon as the Bacon Explosion was done - the turtles had to be done - even though I put them on the smoker a 1/2 hour after I put the Bacon Explosion on.

The end result - pure turtle joy! Those turtles were good eatin'!

Stuffed Jewel Peppers

This is a tasty treat, appetizer, side dish, snack, or a quick idea that will impress even the hottest chicks.

Ingredients:

Bag of Jewel Peppers (Costco has these almost year round)

Sour Cream (Cream Cheese will also work in a pinch)

Shredded Cheese (I use shredded Colby/Jack but almost any kind will work)

Lunch Meat (doesn't matter what kind but I usually use hard salami)

I usually don't add any spices - I rely on the spice from the lunch meat / salami but if you wanted to tilt the flavor toward a specific profile you could add a couple pinches.

I don't usually measure out anything so go with your gut....

Pick out all the small peppers that will be too difficult to stuff because of the size. Dice these up.

Dice up 1/2lb of lunch meat or salami.

Add in a cup or so of shredded cheese.

Add in a cup or so of sour cream.

Mix it all up - add sour cream until it can be clumped together and will hold but not so thick you can't mix it with a table spoon.

Slit the pepper length-wise and stuff in as much of the mix as you can. Don't worry about being messy or tearing the slit in the pepper open. No one is going to care.

Cooking the peppers is pretty flexible - you should try and cook / grill these only in INDIRECT HEAT - if you don't have a smoker, you can cook them on foil. Turn one side of the gas burners on and cook on the foil on the opposite side (the side of the grill with no flames lit). I usually cook these at about 300F for about 20 - 30 minutes. I guess you could even cook these in an oven I guess. The temp and time isn't that important since everything in this recipe is already cooked and ready to eat. When you can squeeze the pepper with tongs and it gives but doesn't fall apart, it's ready to pull off. If you cook them a little too long - no big deal.

These were cooked with some chicken thighs and I threw in the left over peppers with some Maui sweet onions and some balsamic vinegar in a foil wrap to steam.

Viejas Smokin' in the Park 2009

This was the 5th Annual Smokin' in the Park California State Championship at Viejas Casino.

As usual - Aaron was harrassed by the Meat Police - why do they always want to inspect my meat?!!?

This is always a great event - even though we had some minor glitches.

There's Joe - in his usual position. He is a huge help at these competitions - how would we do it without him?

This year was the first year that the event included vending - the crowd purchased tickets from the event staff which were then used to "buy" 2oz samples from the teams that were participating. The tasting event was tied to a very important cause - a portion of the proceeds went to the local school system's music program to help purchase intraments and trips for the bands. We were more than happy to particpate.

Dean arrived late Friday night - he brought a bottle of Sailor with him. Why is almost gone by the time he got here?

The team consisted of Aaron, Noe, Dean, and Joe. We had some extra help from some other people. All was going very well until there was some confusion during the turn in process. We accidentally turned in Brisket instead of Pork. This disqualified us from the Pork catagory and since we had hundreds of people lined up at our booth, we immediately sold any and all meat available so we sold the remaining Brisket as soon as our turn in box was made. The KCBS Competition Rep brought our Brisket Box back and since we didn't have any more Brisket we were actually DQ'd from two individual catagories. We had the Rep taste the Brisket for us and he said it was definitley a quality turn in. Dean did a really good job cooking this meat and it was a big dissapointment that we messed this up.

Noe prepping chicken - er... Bloody Marys.

Joe - the official taster. I don't think he moved all weekend.

On a positive note - we finished 8th out of 52 teams in Chicken catagory. Noe did a great job with the chicken! Unfortunately, since we DQ'd two catagories, we finished dead last in the overall points.

Here is a link to the contest results:

http://www.cbbqa.org/wiki/index.php?title=5th_Annual_Smokin%27_in_the_Park

Aaron making chow for the team.

The other positive was the vending. Dean had the crowd literally mooing and our line was 100 - 150 people long at times. The Viejas staff said that we finished with the second most tickets sold - that was pretty impressive since the team that took 1st in tickets was a 5th wheel vending trailer specifically set up for this type of event.

Another cool thing that happened was we were on TV! The Viejas Staff suggested to the TV Station that we would be an entertaining group to interview. I think it looks pretty good. Check it out:

http://www.kusi.com/weather/64667797.html?video=YHI&t=a

Aaron explaining the process to the TV Crew. Here's where I describe that I really don't have a "Good Side" and there is no lens that will make me look slender.

Dean ready to show off his meat!

Dean is keeping the crowd involved.

Stuffed Pork Tenderloin

Here's how Big Daddy Black makes stuffed pork tenderloin.



Note: Normally I use pork lion instead of tenderloin because it is a larger cut of meat and can be pounded out larger. The way it is cooked (smoked) it doesn't really matter as far as tenderness.





Slice the loin (tenderloin) about half way down and pound flat. Be careful not to tear the meat too much. This is the hardest part!







Oil both sides of the loin and add a dry rub - in this case I used Marjoram and dill weed. Lay down a layer a layer of spinach and then the Gorgonzola and Parmesan cheese. Next add a layer of your favorite dried meat. In my case, i used dried peppered salami.

Roll the meat up in as tight as a roll as possible.

Pin the meat shut with wooden skewers, metal skewers or - what I did - combination of metal skewers and tooth picks. The tighter the roll the less oil will render out of the cheese and meat. The more of the oil and fat trapped in the meat the more tender (and fattening) the meat will be.

I sprinkled some different spices on the outside of the meats. The cheese had such a heavy flavor that it didn't really matter. The spices on the inside of the roll and the pepper on the salami had a greater effect.

Tenderloin smoked for about 1 1/2 hours at 250 F.

Sliced up pretty clean. I probably could have added 2 or 3 layers of spinach to make it more attractive for the ladies. Maybe with a layer of cheese in between the layers of spinach for the boys?

Note the nice thick smoke ring (pink meat from the outside in). Not bad for a quick cook time.

Note: A loin instead of a tenderloin would have produced a larger flat section of meat and more layers or coils. Still doesn't look too bad.

I could have drizzled some balsamic vinegar and dusted the plate with spearmint, chives, and basil - but that would have been trying too hard. (I suck at presentation!).

Bottom line:

Use a loin instead of tenderloin so the pinwheel is more evident.

Anyone can make peppered mashed potatoes. I also used sour cream instead of whole whipping cream in the potatoes since the potatoes were an impromptu dish. Whipping cream would have made the potatoes a lighter color and more presentable.

Vista Rod Run 2009 - Event Pictures

Meat, Inc. BBQ team usually consists of Aaron, Dean, Greg, and Ryan. Dean and Greg couldn't make it so we pulled in some alternates.

Overall it was a good venue and the event went pretty well for the first ever. We had a great time (until the judging results were handed out).

Aaron, Ryan and Noe setting up the site.



Noe is now a seasoned runner as he also participated in Viejas Smokin in the Park 2008. He cooked the chicken for that event and participated in the chicken in this event. Even though he always appears to have a beer in his hand, he actually works really hard and does all the jobs no one else volunteers for - like washing dishes and wiping down the prep areas. Thanks for the help Noe!

Where's Noe's beer? WTFO?!?!?

Also joining us again was Ken (The Asian Malaysian). He doesn't do much but rook good (that's Malaysian for sexy). I think he has fun until we start to play poker. He should just hand Aaron $40 and call it even. It would save us all some time.

Del from Uncle Sam's Misguided Children (USMC) BBQ Team showing Ryan and Jonny Cakes the secret to trimming chicken.

Warren and his son Ross also joined in this time. They both did a great job with the vending and Ross got to take some great photos with the ladies. He doesn't know we had to pay those girls in meat - bbq meat that is.

Ross with the ladies. What kind of grin is that on his face?

Ken, Warren, Ross and Jonny Cakes pretending to help.

Who's ready for some poker?

Just hand the money over, Kenny. Oh wait - Kenny's already out of this picture - and his money is now in my stack.

You can't start Competition Day without a Bloody Mary with the proper garnish - MEAT.

We told Jonny Cakes that if he sang Holy Diver into the bbq, the meat would do better in the judging. Based on how we finished, Jonny Cakes can't sing or this is an old wive tale.

Ryan, Warren and Ross getting geared up in the official Meat, Inc. shirt. Warren is showing off his moobs. It looks like Ross is a little embarrassed of his dad's chiseled figure.

No one and I mean NO ONE likes their brisket wrapped in bacon during the Texas crutch.

Aaron showing Warren and Jonny Cakes how to rest and sauce ribs all at the same time.

Kenny and Warren doing what they do best. Nehow showmommy.

Ryan, Ross, and Aaron turning in some not so prize winning Ribs.

One of our satisfied rib customers. Lilly said that our ribs should have placed at least 3rd. That 11th place was B.S.! How does she know what B.S. is?

Ross with more of the ladies. Personally, I think it's the shirt. Get a room man!

Vista Rod Run 2009

This was the 1st Annual BBQ competition at the already established Vista Rod Run. The team thought that since this was basically in our back yard that the competition was a no brainer. Originally there were only 9 teams registered so a top 10 finish was achievable. As the competition date grew closer, 29 teams were registered and the top 10 finish slipped away.

This competition, Ryan and Aaron were focused on making our presentation better and took a lot of time asking questions and pre-making our turn in boxes. We had some really great input from Del (USMC BBQ Team) and from Phil Carter (7 Kinds of Smoke).

We also vended for the first time and had a ton of positive comments from the crowd tasting our samples.

Here is a link to the competition web site and the results page:

http://www.cbbqa.org/wiki/index.php?title=1st_Annual_Vista_Smokin%27_Q_Classic

Ultimately, even though Ryan and Aaron - and the rest of the guys who turned out to help - thought this was our best presentation to date AND the meats were all pretty good, the results of the judging were lower than our expectations. I'll admit that the brisket was overdone and I couldn't slice it thinner than 3/8" - 1/2" thick without it shredding, the pork, chicken and especially the ribs all turned out great. The general public that tasted the offerings also had the same opinion and most people thought our samples were the best on the vending row. Too bad they weren't judging.

Here's the pictures of our turn ins:

Chicken - 25th out of 27

We did get a comment card from the judges on this meat:

"Bold move on the use of rub. You are onto something. Stood out on the table."

Sounds like such a positive comment . We got all 6 and 7 for appearance.

Ribs - 11th out of 25.

Pork - 24th out of 27

Brisket - 25th out of 27