We're giving away a looftlighter, thanks to www.BBQGuys.com

They call it the Looftlighter It should be called the Badassmofolighter. Thanks to BBQ Guys we will be giving one away to a lucky follower very soon but you need to like us on Facebook to be eligable. Good luck, Shannon

Fight it then Bite it

Went down to the Florida Keys last week for some work and entertaining of some clients. We caught some tuna, grouper and a bunch of Mahi Mahi. We took our tuna to the local sushi bar and they prepared it for us. It was unbelievable. Raw was hard to beat but the grilled tuna was amazing as well. Catching it yourself then eating it the same day is hard to beat. Talk about fresh. I will be grilling up the Mahi Mahi this weekend on the Big Green Egg. Stay tuned for that. - Shannon 

hook it and cook it baby.

Oink Oink

You know, every once in a while I get a serious hankerin' for some ribs. That hankerin' started a few weeks ago and was finally satisfied when I went to Tony's Market last week and picked up a slab for myself. On Saturday, I seasoned them up and wrapped them so they could get nice and happy overnight. On Sunday, I got the Egg ready and went to town. Man, I wish I had some more right now. -- Drew

Seasoned up from the day before. Olive oil, salt, pepper,

and a fairly standard BBQ rub. Next time I think I'm going

to use the Turkish seasoning from Penzey's. LOVE that stuff.

Gettin' ready to get smoked.

Finished it on the open flame with some Tony's Market

Bold and Spicy BBQ sauce. Ahhhhhhhh. That's real nice

Clark. Aaaaaaaaaaaaand....

Done.

Old Stone Church in Castle Rock

The old Stone Church in Castle Rock has got to be one of the most under rated and best kept secrets in Douglas County. My wife and I went there for her Birthday and it was awesome!! The service was great. Joe our server made it very special. The food was insane. I had Mole Lamb Chops that where one of the best things I've eaten in a long time. My wife had the Mahi Mahi on top of gnocchi. It's was frickin outstanding to say the least. I was blown away also by the oysters. You can get a dozen of the biggest meatiest oysters you have ever had for $12doz (best price in Denver). Paired with a Belvedere martini and you got yourself a meal. We are guilty of not going there enough considering it's only a mile or two from our house and I love it. I think I'll stop in tonight for a dozen oysters and a martini now that I'm thinking about it - Shannon

El Bulli

Read this. That is all.

http://blog.travelchannel.com/anthony-bourdain/read/where-the-road-ends/

Chef Eric - Part 2

Check out the rest of the interview with Chef Eric Chiappetta. And for god sakes people, lets get him his own show!!!

http://blogs.westword.com/cafesociety/2011/04/eric_chiappetta_pizza_republic.php

Chef Eric - Grub Chub?

Read this article and you'll understand why Eric Chiappetta is one of our favorite local chefs. He is worthy of a Grub Chub award! (get your mind out of the gutter... it's not like that)

http://blogs.westword.com/cafesociety/chef_and_tell/?utm_source=Newsletters&utm_medium=email

Breakfast for dinner

Breakfast for dinner? Oh yeah. Sourdough, ham, cheese and egg. And yes, that's a Lightning McQueen plate, thank you very much.

Snooze for breakfast.

I am now a big fan of Snooze. I had the Sweet Potato Pancakes and a side of bacon with coffee. Sounds pretty standard right? WRONG!!!  So not standard. The butter on top had the slightest hint on rosemary which was the perfect match for the pancakes. the bacon was really smokey, almost like I smoked it myself. The service was top notch and the atmosphere was great as well. I cant wait to take my wife to this place I think she'll dig it. Next time I have got to try the corned beef hash and eggs.Let's go right now, seriously it's that good. Just an awesome way to start your day - Shannon

Better Weather for Grilling on the Big Green Egg

 

My little trick for ribs is to dry rub them then put them in a long Food Saver bag, vacuum out the air so it pulls all the seasonings into the meat. Then put it back in the fridge for about eight hours.

I prefer a water bath under the ribs to make them extra moist. Try throwing orange peels in the water to add a little flavor.

This chicken kicked ass, I brined it for about 8 hours. I used a pretty standard brine recipe but added 5 spice and I used honey instead of sugar. Then before throwing it on the grill I violated it with a tangerine and and a half an onion. May have been the best I have ever made.

Not that bad weather has ever stopped me from grilling but this weekend was beautiful. This is my Happy Place, grilling up some awesome food, smoking a couple great cigars and having some cocktails. Cocktail of choice this weekend was the good ol' Old Fashioned - Just Bourbon, some very secret bitters I ordered online, Rock Candy Syrup with a cherry and orange zest that I squeezed and burnt the oils with a lighter as I dropped it into the glass. They go down way to easy. Can't wait for next weekend. Grillin' and Grubbin" - Shannon