Hunting season is over

And I get to reap the spoils. I did not hunt anything this year but many folks I work with did. There is an unnoficial contest to see who has the best deer sausage. This is great for me, as I don't have to do anything except sample the exhibits. Good stuff.

Guy Feeaties new restaurants website doppleganger

So Food Network star Guy Fiero opens a dive of his own called Guys American Kitchen and has been getting some not so great reviews from the esteemed critics. But real folks love the gust busting menu.

So a programmer with time and a sense of humor buy s a domain name that is similar to the real business name and puts up a menu that argurably more accurate and well done.
An exerpt from the menu:

The Blitzmas Beast

Two jumbo Big Gulp Slurpee cups filled with nacho cheese and tied to each other with 25 bacon strips..


check it out at: http://guysamericankitchenandbar.com/

Good job Bryan Mytko.

Creme Brulee

 A while back I received a Creme Brulee kit as a gift. I finally got it out and gave it a go. Fairly simple recipe.Heat whipping cream, Half & Half, and the mix until boils then place in ramekin and chill. Then sprinkle caramelizing sugar (not sure how differs from regular sugar but I will find out) on top and torch until golden brown.

The torching was fun as anytime you get to play with fire is a good thing. Overall the taste was good. Sweet and creamy with crunchy sugary surprise. The custard did not firm up as much as I think it should have. For my next batch I will make custard from scratch instead of the mix. A nice dessert.

Smoked Pork Loin

  I had some pork loin I wanted to cook up for supper and I was thinking of a way to prepare. Standing on the porch it came to me, the smoker. I did a quick search for smoked pork loin and found a photo of one wrapped in bacon. Well that sealed it for me and I went to work.

  Created a basket weave of thick cut maple bacon, covered with pork rub seasoning. Wrapped up the loin and secured with small dowel rods. I had two loins so I made one unwrapped. Into the smoker @ 200° and cooked to internal temp 140°F. This took about 4 hours, because my temp in the smoker went low for a bit and I didn't realize it. I then rested the meat for 15 minutes under some foil.

  When sliced up you could tell how tender the meat was. It was buttery smooth and very tender. U could smash the meat with your tongue and would come apart without much chewing needed. The smoke flavor is very strong and bit spicy with the rub. The bacon is a little treat that tops off the dish. I served with Green beans. Great dish and I will make it again for sure.