Hungry People Unite


Sunday, January 31, 2010

Burgers on the Grill

Stay tunded for footage: Battery on camcorder was dead only thing captured was a couple of cell pics you can view via   

Tuesday, January 26, 2010

One Myth DeBunked

My Own Myth Busting Session- Everyone from top food critics to those we consider kitchen legends, have all spoke on the topic of cookin' with alcohol, or for this particular post, I'm pointing out the bold fruity flavors of wine. If you don't like it as drink don't cook with it... I can't stand the stuff myself, I've tried it chilled and at room temps of various degrees, and wine is the one alcoholic beverage that does not agree with my pallet. When I drink though I look for something refreshing for meals and something exciting for social events which for me means I start every occasion with an Amaretto Sour and a Corona with a lemon. Now I had a bottle of Chianti sitting around for like 1 1/2 years because I couldn't get past the taste... one day I decided to kick up the flavor of a pot of stew and that's when I realized all those before me I think are slightly off there rockers in their thinking, because the flavors of that meal in particular were nothing short of amazing. Meal time for me is a time to be able to relish in the abundant flavors one can create... findings substantiated FALSE.

Saturday, January 23, 2010

Scccccrrrrt!! Change of Plans.

I'm reversing the course of action for the last two(2) ideas posted, chicken coop this year with the competition smoker coming next year, or sooner, depending on where the chickens, and their eggs take me. Already looking to acquire an incubator along with the chicken coops in an effort to maximize my earning potential in this food venture. Again, the purchase is an attempt to decrease my overall grocery bill, and increase the egg dishes(lol) I can create for you. I was dead set on building my smoker this year for the simple fact I'm without and have been for four(4) yrs. now an actual oven in the kitchen, but somethings became clear upon doing more research.
If I had done the smoker now, that would've been all fine and dandy, I'd have my Ultimate cooking surface... with one draw back, nothing but the food I receive now to cook with, nothing much with which to share with You. Would've had to wait 'til next year to purchase chicken coops, and chickens, waiting yet another year to get the chickens competition worthy. You follow me yet? Going in my new direction purchasing my coops and chickens now, I will decrease my time to enter into competition from 2yrs to 1. I can now start my egg production to sell for profit, I can in time take chickens to slaughter, and package for sale to whomever... now is where I had the epiphany in restructuring my whole train of thought. When you enter into most competitions, you are there for entering into into four(4) courses: 1st is chicken, 2nd is ribs, 3rd is like shoulders and butts, and the 4th is brisketts. For the three items that I don't have, my plan is to be able to raise enough chicken to be able to barter and trade with some local butchers... only, local to me is the tri-state of Huntington, WV, Ashland, KY. and Ironton, OH. all close to the heart of what is, Amish Country. Plus I've got my fingers crossed in hopes that purchasing the ckickens will open the eyes of the grant approving official.

Thursday, January 21, 2010

Tax Time Nears. Plans for Next Years in the Works.

And many of you should know by now my plans to build my competition smoker trailer I guess is safe to say now since I know I hadn't mentioned it yet, only to have said it wasn't going to be stationary. Oh, well that's another story, one that very soon will be updated here. But you knew that already, so just what is it I have you here for now.

The dishes I plan to bring you, I'm planning to have my hands on every aspect, from Farm to Dinner Table, if you will. My plan is to grow my own vegetables to harvest, bring in some livestock, different varieties mind you not just chicken, this is just a start.

Wednesday, January 20, 2010

Please Scroll Down For Haiti Relief

Go look for the Donations Button  on the right hand side of the page, For a time period of 8mnths, all proceeds will be donated to Haiti Relief Efforts. Thank You In Advance. Will End on 9-21-2010 When donated to fund hopefully if they allow replys it will say from the Members of or some variation there of.

Monday, January 18, 2010

Just Posted to show Ideas for Oprah

This from a Bi-racial multi ethnic 36 yr old male, who grew up without the black side of his family. Late '08 started writing book "Yesterday You Helped Shape Who and What I am Today".

Just recently decided to change title to "The Problems of a Man With no Family Structure" Oprah and staff this story runs deep, I believe my grandmother from my fathers side just passed and hurts more for the fact I didn't know her and the white woman I did know as my GM, I didn't really care. Met my dad Easter of '95(I was 21), not as blissful a reunion as I had hoped, we live within 20 miles of eachother and don't speak, but still want desprately to meet the remaining family members, HELP Me PLEASE!!

Fired Up The Grill

This is not necessarily the second step, just a judgement call to place it here.

Friday, January 15, 2010

It's in the Sink Thawing right now.

A 9lb pork picnic shoulder. In a couple of days time it will be headed to the grill, you know, where I got the fire. Items purchased this date to complete this meal are charcoal, starter fluid, and both Hickory and Mesquite wood chunks. Tonight I have to work it's my next double day, so when I get home what will be Saturday Morning, it'll be time to marinate, upon which time I will post video with marinade recipe. Once I build my smoker this will be my competition style produced meat. One that after my vacation this year unless we got plans to just travel to certain Travel Destinations which would  be a nice change of pace. I've already told an established steak house dining facility, when I'm in the house, they will know it as I provide for them EXPOSURE. You may see me use the term exposure an awful lot, to me that exposure is my Associations, which ironically is my other page My passion for food runs deep and I'm spreading that message across the Internet, when ready, via the post office, items of 70lbs. or less, so please only 1 baby suckling pig per order, by request of  @DaGrillWitDatFya, which is so laughyaassofffunny. Why? you ask, cause it ain't even on the menu yet, but it is where I want to go.
Okay, I keep mentioning where I want to go, I think it's time I explain myself some. This may be your first time seeing this information or if you've followed me to this point and you've put 2 and 2 together, then know that I have a worm farm. The reason being, first and foremost is to grow my own vegetables, lower my overall grocery bill enabling me to pour in more of money to the cuts of meats it is I am planning to bring. One item could've mentioned in my last post is a pressure cooker for canning the veggies and making available for sale. If you haven't seen my wigglers in action then know the produce I procure is going to be nothing short of amazing. Everything I will grow, will be everything the worms have eaten in there 2 1/2 year existence in my world. Precise, deliberate moves, all to bring you what's nice in the world of foods.

Thursday, January 14, 2010

I Never Met a Chicken I Didn't Like

Yesterday I brought you footage of another family and fan favorite,  and the beginning step of of what I call my defining moment, of where I was sure I was heading with this venture. If the title of the post doesn't make it stand out the meal once again deals with chicken. You know how many different ways there are to make a chicken, that's one lengthy subject, one I'm happy to say I have extensive knowledge in. On this very moment,  they are having technical difficulties on some level, when I can video will be posted. You can go there and search oughdahinge, video not yet titled... that's the technical problem they face at the moment. Soon I will integrate to still images, as soon as I can invest in a Memory card for my JVC Everio, that I obtained because of the Bond my granny left me. But that in itself is a whole nother story... some of you have prolly seen a time or two. When posted, and you see the steps I go through to prepare this meal, the one thing I want you to notice is the mimicry I use in the building of my flavors, and the prep performed to get the desired final results.

Monday, January 11, 2010

Things I Have and Things to add to My Kitchens' Arsenal

Aside from the cooking set that is Wolfgang Puck, first and foremost and a must for every occasion is Spice. My cupboards are nearly overrun with it. Mostly for convenience, I collect my spices from the ever popular local Wal*Mart. Every year at tax time we renew the Sam's Club account, and those things that come in bulk packaging, if space allows, normally will wind up on the shuttle home. I've noticed though, through years of searching, they don't carry everything. Thanks to the Internet and the way I "Hang Ten" around it's ripples, I've stumbled across many intriguing sites, like for example, from where I will soon be purchasing 5lbs. of Annatto seed, for recipes that will then be posted. If you're new to my world or you've been following my exploits, then you know I've got plans to build my own competition smoker. See post and prepare to follow: "Taking and Tweakin an Idea" Right now my outside kitchen consist of two grills, both of which are soon to be another mans treasure, if you know what I mean, I'm positive someone could use them, I've outgrown both, and no longer have any use of them(save all request 'til March), my oven is broken, has been for 4 years, so my meats are grilled. Landlord won't fix it, don't seem to care, so in order to cook for the family, I sometimes don't care to not pay the rent, in order to purchase the fuel I need to get them fed. Okay, so back to the original thought of this post, the spices that normally frequent my kitchen's cuisines are as follows: Garlic Powder, Minced Garlic, Garlic Spreads, Garlic heads, onion powder, oregano, parsley, dark and light brown sugars, red pepper flakes, chili powder, paprika, salt, pepper, tumeric, alspice, nutmeg, cinnamon, curry powder, gound ginger, crystalized ginger, ginger root, mustard powder, mustard seed, cherry gelatin, ground marjoram, ground thyme, rosemary, Rubbed dalmation sage, orange peel, basil, fennel, ittailin seasoning, cumin, corriander, poppy seed, dill weed, mint, crushed mint, smokey mesquite & southwest chipotle, both for when time is of the essence and I cannot make my own.
Okay, now we all know that by itself, spice is going nowhere. You  need heat in order for those spices oils to burst into those wonderful aromas and taste that create those fond food memories. That's why along with my Wolfgang Puck ensamble I mentioned earlier, I also own His rice cooker, a Toastmaster meat slicer, a hand me down, White WestingHouse, breadmaker that is definately cause for an upgrade. Other mentionables we have already in our kitchen are a 22qt. GE Roaster, a once impressive set of Miracle Blade Cutlery, a recent upgrade from a too often used EuroPro 4 liter deep fryer, to a now our fried foods taste great again, Oster professional style 4 liter fryer. Due to my aspirations to build mt tax time meal this year for my wife, I've got plans to purchase a Tandoor to make the Indian Dish Tandoori Chicken and or lamb. I'm also planning to add about 6 pieces of cast iron cookware, which will include a dutch oven, all of which I'm sure will  be a welcome addition.

Thursday, January 7, 2010

Chicken 2 Ways

With skills in rare form this day, the moment I thought of it I knew my wife and I were in for a treat. Just home from work I set the chicken out to thaw, then later butterflied some put on the marinade, prepped the grill and my hickory wood chunks and began the waiting game. Both recipes will be posted at a later time probably within the next 24 hrs. No later than 48.

Wednesday, January 6, 2010

Grilled T-Bone Steak Salad w/Feta Cheese

1 head of Romaine Lettuce cut into bite sized pieces
2 cups packed Spinach leaves
1/4 Red onion julienned length wise
4 slices bacon, cooked crumbled
4 radishes sliced
1 cucumber peeled and sliced
2/3 cup cherry tomatoes halved
2/3 cup shredded cheddar-jack cheese
2/3 cup Feta cheese
1 1/2 cups baby carrots chopped
1/3 cup Red Wine vinegar
1 grilled T-Bone sliced against the grain

Optional Toppings: Texas Toast Crutons Garlic and Butter Flavored
Club Crackers
Dressing of your choice(I tested with both Hidden Valley
Ranch, and Krafts' Tangy Tomato Bacon)