Let's Talk BBQ Sauce

 I like to pass along little tips as I find them (and use them). I won't recommend an item if I haven't taste tested it. Let's talk BBQ sauce for a minute.

1. You can absolutely make your own cheaper (read ingredients, select the ones you want and cook it down). Don't be afraid to experiment. I do it ALL the time (usually late at night)
2. You can find a brand you like, and adopt it as your "go to" sauce.
3. You can take two or three (at most) sauces that contain the desired sweet, smoky, heat, etc., that you like and combine them into one sauce (I rarely ever use one sauce right out of the bottle with out customizing it).
4. HIGHLY RECOMMENDED: Stay open to new sauces and ideas as you might think of them, find them, have them suggested to you, or whatever. Just don't live in a culinary rut. A few drops of things like Worcestershire, A-1, soy sauce (aka: bug juice), powered mustard, sorghum, honey, hot sauce, and on and on...might create a sauce that is truly your own and delicious.

Here is a tip: TRY THIS! A Kansas City style sauce
Meat Mitch WHOMP BBQ Sauce
It might be a bit peppery for you, so mix it with a bit of Sweet Baby Ray's or Famous Dave's Rich and Sassy. I LOVE IT. It may be my new (at least at this time) favorite sauce to eat and to mix with.

Important Steps in Cooking

·        Plan your meals (for the week) and know which ingredients you have and what you need to buy. One rotisserie chicken may be the main ingredient for two, or even three meals for the week. (example: plain chicken, chicken Caesar salad, chicken noodle soup)

·        Mise en place!  Put in place. Do the prep work before starting to cook.  Chop veggies, measure ingredients and separate into small portion cups, get your spices and aromatics in front of you, etc.  This may be the single most important thing for consistently good cooking.

·        Have and use the right utensils.  From measuring to chopping.  Have sharp knives and treat them right. Select the pans, pots and bowl you will need.  Have more than one stirring spoon, tongs, spatula, ladle, whisk, spider, strainer, etc. in a drawer and by the stove.

·        Keep a bowl of kosher salt and fresh ground pepper by the stove top

·        Keep EVOO by the stove, but not close enough to be heated

·        Bowl of disinfectant water and bar towel (one gallon water to one TBL of bleach OR 2 TBL white vinegar…not both).  Wipe things down as you go.  Keep a wet, disinfected towel with you all the time. Clean as you go, as much as possible.

·        Read the entire recipe or (if you are cooking by one) before you start. If you are not using a recipe, think through the steps you will need to follow.

·        Have hot pads and cutting boards (for chopping or setting extremely hot pans on) handy.

·        Tasting spoons close at hand

·        Select and have ready the serving/plating dishes you intend to use

·        If you are going to use a mirepoix (pronunciation: meer-PWAH) which is the aromatic flavor base made by lightly cooking onions, celery, and carrots…begin with the onions. If you are using garlic, add it last and for only a few seconds.

·        Use seasonings (dried/ground season) early, aromatics (fresh herbs) late.

There are always reasons for exceptions. However, if you have these steps down, then the exceptions will be for a purpose, not from oversight or neglect. You won’t get to the end of a cook and say; “Oh CRAP…I forgot the….” 

Stress Free Cooking:  The Gatekeeper

Gatekeeper's Prime Rib Roast (standing or boneless)

·       Season with kosher salt and fresh ground black pepper for 24 hours on a rack (uncovered) in the frig.

·         Out of frig for at least 2 hours to bring to room temp

·         Set oven at 250

·         Light basting of clarified butter or cooking oil: apply any dry seasoning you desire.  Season lightly, so as not to cover the beef flavor. I like “Cattleman’s Grill” California Tri-Tip rub.  www.cattlemansgrill.com

·         Insert remote probe into the thickest part of the roast

·         In oven for about 3 hours, or until the center temperature reaches 120° for rare, or 125° for medium rare.

·         Remove from oven on rack, cover with foil and rest for 45 minutes to an hour.

·         Heat oven to 525°

·         Uncover roast and place in roasting pan  (cast iron or enamel coated cast iron is best)

·         Baste liberally with soften (not melted) butter

·         Place in oven for 15 minutes

·         Remove from oven….should have a nice crust.

·         Place on cutting board to slice

·         The drippings from the roasting pan will make excellent gravy, if desired

·         For an easy au jus, use a can of Campbell’s Beef Consomé (not beef stock).

·         Remove bones (if a standing rib roast). Cut as close to the rib bones as possible.

·         Slice in about ¾ inch cuts and serve.

 

 

There are so many good methods for making this phenomenal roast, and you may have your own favorite.  Whichever method you use here are a couple of things to remember:

·         Season early and allow time for salt to penetrates the roast

·         Cook low and slow to desired temp. (250° oven setting suggested)

·         Rest for about an hour

·         Reverse sear (at the end, not the beginning) at very high temp to get a good crust. (525° suggested)

 

With these steps in mind, many timings, resting, closed oven door methods can work very well.

Cooking on an inside oven, outside grill, or Green Egg style cooker can all work well.  The reverse sear is very important for an even cook.

Value of Meditation

This is not an exhaustive statement on meditation. It’s just a thought on one aspect. 
One purpose of daily (regular) meditation (possibly including some scripture reading and prayer) is to set the course of your life to encounter whatever may be presented by another day. It is not meant to be a Bible study or intercessory prayer time.  Those are different.  Bible study and intercession are analogous to sharpening a blade.  Meditation is honing the edge to help it cut precisely.  You see, sharpening involves removing metal…grinding, if you will.  Honing is when you use a smooth steel or a strap to realign the microscopic barbs on the edge. They get bent and out of alignment.  Honing straightens them again so the blade can be used effectively with minimum resistance.  It should be done often…several times a day, even.  Both are necessary:  sharpening and honing.  Meditation is honing.  Spend some time…even a few minutes honing your life blade today.  You’ll notice the difference.  It will align you to meet whatever comes your way.

Worthy Of Your Calling

Ephesians 4

1 Therefore I, a prisoner for serving the Lord, beg you to lead a life worthy of your calling, for you have been called by God. 2 Always be humble and gentle. Be patient with each other, making allowance for each other’s faults because of your love. 3 Make every effort to keep yourselves united in the Spirit, binding yourselves together with peace. 

 

1.     We all have “calling.” We have a God given, God inspired assignment to BE like Jesus. It’s not just for a task to perform, but for a kind of life to be lived in the world.

2.     Our life is to be recognized by its humility, gentleness, patience, and love.

3.     Jesus words, “Father, forgive them…they don’t understand what they are doing…” is our marching orders.  It is the seedbed from which our calling comes to life.  You simply cannot live a life of humility, gentleness, patience and love any other way. It is a live of forgiveness: Forgiveness for yourself and others.  If you don’t forgive yourself you will end up living a shame based life.  It you don’t forgive others you will live a life of judgment and contempt. 

4.     A life of forgiveness is a life of freedom.

5.     This is not a self-improvement plan. It is life that comes out of the indwelling presence of Jesus….the Holy Spirit. 

 

We are not offered any shortcuts.  This is how we are created to live.  It is how we are to live at work, at school, in our homes, in our churches, during stress, during times of blessing, and even during times of political and national upheaval. That ought to keep us busy for awhile.

 

Heinz or Hunt's Ketchup

I grew up on Heinz Ketchup…hands down, my favorite.  I suppose many of you have done the same.  I always thought Hunt’s was an inferior product…and perhaps in the past, it was.  No one can tell you which is BEST.  They can only tell you which they prefer. There are some measurable differences that may, or may not be important to you.

1.     My taste (age and COVID) has changed. I prefer less sweet and less salt these days.

2.     I enjoy a bit of vinegary tang in many foods and condiments.

3.     I prefer to not have a sweet condiment/sauce on savory items (with some exceptions)

So for my ketchup comments, I am going to limit it to French fries and hot dogs or hamburgers.

There are MANY ketchup products these days from Trader Joes, to Sprouts, to Sir Kensington, to YOU NAME IT. Some are only made from tomatoes, and others contain a variety of vegetables. My comparison is between two specific ketchup products made by two specific brands: Heinz and Hunt’s.

Heinz Certified Organic
Hunt’s 100% Natural

Good news: Neither of these have an high fructose corn syrup in them. If you believe the processed tomato paste used by one over the other is significant…go ahead. I do not. 

Sweetness:  I have often called ketchup, tomato syrup, because they are so sweet.

            Heinz  4gr of sugar per tablespoon
            Hunt’s 3gr of sugar per tablespoon

Sodium

            Heinz 190gr per tablespoon

            Hunts 150gr per tablespoon

 

As for taste, Heinz is definitely sweeter.  Hunt’s has a distinctively tangier taste.  I prefer the tangy taste of Hunts over the sweetness of Heinz…a CHANGE in my 70+ year old taste buds. Hunt’s 100% Natural is noticeably thicker than the old Hunt’s Ketchup. I like that.
I do not use ketchup on hot dogs or hamburgers. I do use it on fries. I now prefer Hunt’s 100% Natural over Heinz Organic (or the Heinz original, which contains HFCS).

I would challenge you to do a blind taste test...maybe you have changed preferences, too.

Longhorn or Texas Roadhouse

 

My Comparison of Longhorn and Texas Roadhouse Steak Houses

1.      Ambience:  Longhorn.  At this point in my life, I prefer a bit more quiet though I do enjoy country music played at Roadhouse.  It’s just a bit noisy.  Longhorn is a bit more on the fine dining side of the street, though not fancy.  Roadhouse, not so much and I don’t need the peanuts.

2.      Menu:  Texas Roadhouse.  Their variety and selection of cuts of beef is hard to beat.  I consider prime rib a cut of steak…roasted instead of grilled. If I am alone, I like Longhorn, because I don’t need a wide variety menu.  I know what I want before I enter.  If others are with me, Roadhouse is more accommodating to different appetites.

3.      Sides.  Tie.  Both have really good bread, but those rolls and cinnamon butter wins it.  The fresh loaf of bread at Longhorn is no slouch.  It is very good, as well.  I love the mashed potatoes at Longhorn, or the steamed broccoli if I am looking to limit my calories. I like the salads at both, but Longhorn has better bleu cheese dressing (they make their own in the kitchen).  I can’t really pick a favorite here.

4.      Steaks.  Longhorn.  You either like the seasoning on the steak, or you don’t.  I like it, though I am not a big fan of highly seasoned steak.  I want the BEEF to shine through, and salt and pepper are really all you need. My experience is that Longhorn consistently grills their steaks to a perfect medium rare.  Roadhouse not quite as consistent.  This is splitting hairs.  If I want a grilled steak, I’ll take Longhorn.  If I want prime rib roast (au jus) I’d take Roadhouse.

5.      Value. Roadhouse.  They are slightly less expensive than Longhorn.  Not a deal breaker for me, and close enough that I will pick the one I prefer regardless of cost difference.

 

MY TOTAL SCORE (50 POINTS)

Longhorn 26

Roadhouse 24

Contentment

Philippians 4:12 “…I have learned the secret of being content in any and every situation.”

I live with, what I think is, a very high contentment quotient.  I tend to travel light, meaning I don’t drag the normal and extraordinary worries of life around with me. I have a graphic illustration of this idea. I was in the very hectic Mexico City airport years ago (before 9/11 and all the baggage restrictions). You could basically take anything you wanted on the plane, and people did. Piles of suitcases, bags filled with stuff. They were taking it all with them. I looked at how difficult it was to get around with it all, and I said to myself, “I never want to travel like that.”  And I don’t…not in actual travel, nor in the way I live my life. I don’t need all the baggage. It is a choice, and it that statement is the secret of contentment. 

My contentment is largely my choice. I own it.  Plenty of things will try and rob you of contentment, but it is your choice if you are going to let them.  They can be trivial, such a food and clothing. They can be profound, such as the health and well being of my family. I still have the choice to be content or to live with worry, anxiety and discontent. Sometimes I think my wife wishes I would worry about some things a bit more than I do, but that’s another article.

The secret of contentment for me, is owning my ability to choose how I will navigate the normal, daily issues of life. I choose to do it with an eternal perspective. I’m only here for a little while. This is not my home. Why would I allow the circumstances of a temporary life rob me of contentment and dictate a life of worry and anxiety?  I simply don’t do it. 

The resource to live that out comes from my deep abiding faith in the one who created me, loves me and has imputed His purpose into every cell of my being. It isn’t some cheap mind game or think positive routine.  It is real, and it is from the inside out…not a “put on” life. Learn to be content.

Walls or Bridges

            I recently listened, again, to Billy Crystal eulogize the great Muhammad Ali. I have heard his speech on several occasions, and it never fails to stir my emotional heartstrings, and to challenge my rational mind. It makes me laugh and it makes me cry. I highly recommend that you listen to it. Listen again if you have heard it in the past.  Billy does a masterful job of honoring and impersonating the man he admired and had grown to love so deeply. Ali called him his “little brother.” One line always gives me pause.  It is when Billy says that Muhammad Ali knew that life was better when we built bridges, not walls between people. I couldn’t agree more. That statement is profound. The phrase rings true, but it goes much deeper than most are thinking when they hear the words.

            There are two popular slogans today. One is, “finish that wall.” The other is, “build bridges, not walls.” Depending on who you support politically and what your ideology happens to be, you will likely gravitate to one or the other. It refers to the condition of our southern border with Mexico. I have resisted taking sides on this issue.  It should not be about winning elections or supporting one candidate and vilifying another. It should be about how to best help innocent, decent people who are looking for a better way of life.  As I have thought about the problem and have researched the various sides and positions, I have come to the conclusion that we need both.  We need walls and we bridges.  We need walls to help control a border where people with nefarious intent pour through unrestrained.  We need bridges where folks who are looking for a better life have a safe, and expedient passageway into this country. It will never be perfect, but it can, and must be significantly better than the current state.  Walls, or as I prefer, barriers, properly constructed and patrolled help reduce the danger to innocent people who are routinely being used, abused, and murdered.  Bridges, properly placed and managed should make it cheaper and safer to enter this country legally than illegally. My judgement is you can’t have one without the other. We have proven that what we now have does not work. It should be a non-partisan, long term plan that carries over administrations.  It must stop being a political football that is used only to win elections rather than solving problems. 

            It will never be perfect, so don’t make that your opposing argument.  There are problems with all solutions and it will be a work in progress, but with a singular mission and goal.  We need safe, expedient entry into the USA for people of good intent.  We must bring the wrath of our national security to bear on those who intend otherwise.

            This article is meant to address one thing. Do we need walls or bridges.  It is not a plan for implementing the numerous strategies and programs needed to accomplish the task.  To that end, I will say it again.  WE NEED WALLS AND BRIDGES.

The Gatekeeper

 

Let's Talk Condiments...

Since most people do not make their own condiments, sauces & dressings, what are your go-to brands for the basics?

·         Ketchup:  Heinz Organic (no high fructose corn syrup)

·         Mustard:  French’s Classic Yellow

·         Mayo:  Best Foods or Hellmann’s

·         Steak sauce:  A1

·         Marinades:  Dales for soy base, and my own concoctions

·         Glaze: Rothschild’s Pineapple / Habanero Sauce

·         Salad Dressing:  Litehouse Big Blue

·         Soy sauce:  Kikkoman

·         Syrup:  Costco or Sam’s 100% Pure Maple in the little jug

·         Heavy whipping cream (for coffee):  Member’s Mark (Sam’s or Walmart)

·         Italian Dressing & Marinade:  Olive Garden & Zesty Italian

·         Jams/Preserves:  Costco’s Kirkland Organic Strawberry Spread

·         BBQ sauce: I mix my own using:  KC Gate’s & Sons, Famous Dave’s, Sweet Baby Ray’s and KC Jack Stack

·         Relish:  Mount Olive Dill

·         Hot Sauce:  A variety, but my go-to is Frank’s Red Hot (also like California Pepper, Cholula & Tapitio) I’ve been known to eat Frank’s by the teaspoon…solo.

·         One that is growing on me:  Panda Express Sweet Pepper Sauce

·         I DO NOT ENJOY AT ALL….Any bottled Ranch Dressing. I like the original HVR you mix with a packet of herbs and spices, buttermilk and sour cream / mayo. 

 

That’s about it!  Not that I am particular, but I rarely vary from these products. I HATE cheap or generic mustard and off brand mayo.  Why am I so particular?  Because I can be. If I lived in many places I have been to in the world, I wouldn’t worry about any of these.

Let's Talk Buttermilk

 

A couple of days ago I asked on a Facebook post, who, like myself, actually still drinks buttermilk.  The responses are roughly 1 out of 10 drink it.  Those who cook, know the value of having and using it in the kitchen.  One response got my attention, and thus, this follow-up article.  A friend from college days said she still likes the old fashioned buttermilk with the little bits of butter in it.  WHAT?  I grew up on a farm. We always had a milk cow. I have churned lots of butter and drank tons of whole milk, but have never had such a thing as she described…the bits of butter.  So I checked it out.

·         First:  She was exactly correct.  What we call buttermilk is really not buttermilk at all.  It is a cultured, soured milk product that has allowed the good bacteria to flourish and turn the sweet milk into a soured milk that has many wonderful uses.  That’s why the container calls it “cultured” buttermilk. 

·         Real buttermilk is rarely ever used and nearly impossible to find (except perhaps on an Amish farm, or something similar). When you do find it, it is typically an artisan product and is super expensive.  Real buttermilk is the non-fat milk that is left after the butter has been churned, and it has the same bacteria found in cultured buttermilk.  It can have flecks of butter in it.  It is what is left after the fat (cream) has become butter and the non-fat watery, milky product is left.  That is TRUE buttermilk.

 

A few facts that you may not know…and can use to your advantage.

·         Cultured buttermilk is already “soured” so the expiration date is meaningless.  Unless you open the container and see mold, which can be a harmful  bacteria, it is good to go.  The good bacteria in buttermilk does not allow the bad stuff to grow…generally speaking. Pay no attention to that date…it is a requirement from the FDA  (even if it is a couple of months past the date…it is OK).  There are scientific names for the bacteria, etc. Look them up if you want to. So don’t throw out that unused, outdated buttermilk. As you will see in the next bullet point…it can be very useful.

·         You can make your own buttermilk.  It is very simple. You keep a portion (usually ½ to 1 cup) of buttermilk and use it as the starter to replenish.  This way, you can make buttermilk out of the milk you choose:  grass fed, free range, whole to skim, Jersey, Holstein, etc….you choose.  It is very similar to sourdough bread starter.  Just keep in going and you will never have to be without it when it comes time to make cornbread, biscuits, pancakes, cakes, etc. There are some very helpful videos on making buttermilk on You Tube. Here is one I think was particularly helpful.
Making Your Own Buttermilk

·         Putting a tablespoon or two of distilled vinegar or lemon juice in a quart of milk is NOT THE SAME as real cultured buttermilk.  It doesn’t pass the science test, the taste test or the texture test.  Sure, it will activate your baking soda, but it is not the same product.  And since it is so easy to make your own, there is no need to resort to such a weak substitute (and yes, I have done it too in a pinch). 

 

My thanks to Lynene Sandbloom for the tip.  She and her husband, Rich, are longtime college friends.

 

The Gatekeeper

Red Wine Syrup

 

Gatekeeper Red Wine Syrup

1 bottle red wine (I like a good cabernet sauvignon for dept of flavor)

4 cups refined white sugar

Combine wine and sugar in a large saucepan.  Whisk until the sugar is fully dissolved.  Bring to boil over medium heat. Reduce heat to medium low and let simmer (low boil) for approximately 25 minutes, stirring regularly.  Reduce to about ½ volume and mixture thickens into a syrup.

Pour into bowl and cool in refrigerator.  Pour into pint jars or other glass containers that you choose.  Will keep refrigerated for a month or more (I'm betting it won't last that long).

Uses:  Ice cream, pancakes or waffles, cheesecake, whisk into salad dressings, Greek yogurt, add to meat marinades, etc.

Honey Buttermilk Pancakes

 

Gatekeeper Honey Buttermilk Pancakes

1 cup all-purpose flour

1 cup buttermilk

2 tsp baking powder

2 tsp honey (or raw sugar)

½ tsp salt

½ tsp vanilla

1 Tsp vegetable oil

1 egg (mixed slightly)

Combine dry ingredients in a mixing bowl

Add wet ingredients all at one time

Batter should be thick but not stiff (add a bit more milk or flour for consistency)

 

Use a 1/3 measuring cup to dip batter onto hot griddle or skillet.  Medium heat.  Flip when the bubbles begin to appear on top.

 

Makes about eight 4-5 inch light, fluffy pancakes. These are not the heavy, thick style cakes. 

 

Gatekeeper's Texas Red Chili

 

Ingredients:

·         2-3 pound pot (chuck) roast (or other cut of beef: brisket, round sirloin, strip steak, etc.)

·         1 can diced tomatoes 14.5oz (use a second can of tomatoes if desired)

·         1 small can tomato paste 6oz

·         ½ to 1c tomato juice

·         1c beef or chicken broth

·         2 fresh habanero chilis

·         3 large fresh jalapeño chilis

·         1 diced onion (yellow or white)

·         1 red bell pepper

·         4-5 cloves of fresh chopped garlic or 1 large Tbs minced garlic (garlic powder is not recommended)

·         1-2 Tbs per pound of meat of Texas Red chili seasoning from Meat Church BBQ (Waxahachie, TX) Tip: some Ace Hardware stores carry Meat Church products.

·         Red cayenne pepper (to taste)

·         Salt and fresh ground black pepper to taste while cooking…go easy and taste test it.

Trim extra fat from chuck roast…save trimmings.  Cube meat into 1inch squares. Lightly season meat with salt and pepper.  Chop one whole onion.  Chop garlic.  In a cast iron skillet, render the fat trimmings, remove the solids and sear the meat in the same skillet. Don’t crowd the pan.  I may take two or three batches.  Set the browned, seared meat aside. In the same skillet, sauté the onion until they begin to turn translucent…scraping the meat drippings into the onion, add the garlic for no more than 1 minute. Remove from heat and set it aside.

On a flat griddle, roast the fresh chilis and bell pepper after cutting them in half removing the seeds.  Mash the chilis flat on a very hot griddle using the cast iron skillet for weight.  Rough cut them after roasting.  Combine all these ingredients in a food processor or blender: tomatoes, paste, juice, broth, chilis and seasoning (add red cayenne to bring up the heat, if desired).  Blend until smooth.

Combine all ingredients in a cast iron or enamel Dutch oven.  Mix them well.  Add more broth if you want the rich broth to be a bit thinner (personal preference).  Cook in preheated at 250° (you can also cook it on a smoker or outdoor grill (indirect heat).  If cooking outdoors, keep the temp between 250-300°.  Cook for several hours until the meat very tender. Normally this will be 4 to 6 hours.  Stir hourly to prevent burning.  Add liquid if needed.

Serve in a heavy ceramic bowl with toppings of your choice:  Grated cheddar, cilantro, fresh chopped green onions, sour cream, etc. Enjoy.

Learn Something New

 2021 is quickly winding down.

Do you want to stay young between the ears?

Accept a challenge / Learn a new skill, or a new body of knowledge 

Don’t discount small beginnings! Take a step…just one, or maybe two. Repeat the steps, learning each time. Before you know it, they will become second nature…and you can move on. I learned to play the guitar just like this. I had minimal musical talent, but enough to keep time and stay on key. My dad gave me a guitar when I was in my thirties and told me to learn to play it. I did…for my own enjoyment. I started with 5 chords:  C, F, G, D & A. I played them until I could play them in the dark. You can play hundreds of songs with those 5 simple chords (F is a challenge for some). I will never be Chet Atkins or Glen Campbell, but I can play by the hour and sing along for my own enjoyment. It is very fulfilling. I am learning to cook the same way. I started with bacon and eggs, but I paid attention to detail and did them right. Now I can cook other things. It is enjoyable, and again, fulfilling. I will never beat Bobby Flay in a throw down, but who cares. I can cook some good stuff.

I am learning another skill…writing fiction! Many ask, “when will your book be finished?”  I get it, but its not like fixing your plumbing. I am learning what I am doing as I go. The answer is, “my book will be finished when I think I have learned to write in a style and with a skill someone might want to read.”  It takes time…the story is the easy part, learning the craft is a challenge. It took John Grisham six years to write his first novel, “A Time To Kill.”

Anyone who has learned to use a smart phone (get online, text, take photos, email and make phone calls) can learn most anything if you want to.  Don’t let your brain get old along with your body. Exercise it (my body could use some exercise, too). Learn something new...try it…take a few small steps. Don’t despise small beginnings! Who knows, someday you might be able to say, “let’s make that a true daily double.”