Mustard BBQ Sauce....It's a Must!

A couple weeks ago I was browsing recipes and came across an interesting one for a mustard based barbeque sauce. I know using mustard and vinegar as a base are a signature Southern style but I never expected the taste to be this interesting.

The blogger suggested pairing the sauce with pork and they were right in point.

As the Pseudo does, I made some alterations to the original recipe by adding honey which to me gives any BBQ sauce a depth that sugar alone cannot produce.

The rest is history.... I present my Mustard BBQ Baby Back Ribs served with Saffron rice, grilled yellow Zucchini and buttered Shrimp/Vegetables.

Note the generous serving of additional dipping sauce.

Coming Soon: Little Rock 2011

In late February of this year I was in Arkansas. In the next few days I will post the pics of the food experiences I had while there.

Coming Soon: Stuffed Baby Bell Peppers

Shrimp Scampi with Parsley Fettuccine and Roasted Tomato Crostini

T-BONE STEAKS..The best of both worlds!

I love Beef and that passion went to another level with the Filet Mignon I had at the Miami Marquis.

At local restaurants, steaks are WAY overpriced as in a couple hundred dollars for one serving. To indulge I have to purchase and prepare the steaks myself.

Fortunately a colleague's father is a butcher and so I get okay prices. The meat is a little tough and so requires some skill to get it to the tender fall off the bone state. I achive that by first marinating the steaks for 30 minutes then slow cooking them for 2-3 hours. At the end of that tenderising process its off to the cast iron skillet to produce the grill marks and the rich color and flavor that makes a steak a STEAK.

Things are about to get way better as a Chef friend of mine introduced me to an associate of his that supplies local restaurants with A1 USDA steaks! I cant wait to work with animals that were reared specifically for producing the finest cuts as opposed to what I have been using.

Better Steak days are coming soon!

LOW, SLOW & SMOKING PERMITTED..BBQ 101

Saturdays should be declared as the official BBQ day of the week! It the end of the stressful week and the only day that is really yours to kick back and do just what you want to do.

I wanted today to be a special bbq day since I ve been craving this all week. Furthermore this is the place that my passion for cooking started so from time to time I need to take the pilgrimage back to the place of divine intervention!

There it is ...... marinated for a couple hours in cider vinegar and other dried seasonings. Since I was using my kettle grill today and not any of the smokers I decided to get these partially cooked in the oven at 140C for 1 hour then it was off to the grill to get the charred look which took about 45 mins. I then reduced the flame and allowed these to slow cook while basting them in a marinade of seasoned pan drippings from the pre cooking process another 40 mins or so.

Once cooked through as indicated by the meat pulling away from the bones I started the glazing with the BBQ sauce and then left them a further 40 mins to be smoked with a wood chip blend.

You need some of this!

Let me Cater to you!

On May 5th my wife's office had a breakfast sale and based on the pics I shared with her colleagues and the many samples shared, I was asked to produce 144 bite sized pastries.

My famous Donut Muffins, Pepperoni Pizza Puffs and Cheese/Garlic Biscuits were prepared with the assitance of my loving wife (she did all the sampling).

This was my first major order and based on all the +ve comments and kudos received this is the beginning of a wonderful dream.