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Category Archives: Smoking and Grilling

A Little More On Spice and Herb Blends

19 Thursday May 2016

Posted by Bob and Robin in BBQ Class, BBQ Rubs, Buy Idaho, Captain's Shack, Char-Broil Grill, Dinner At The Captains Shack, Grillin' and Chillin', Herbs and Spices, Housemade Rubs, Housemade Sauces, Kitchen Adventures, Local Farmers Markets, Party Time, Photos By: Bob Young, Smoking and Grilling, Spice Blends, What's For Dinner?

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BBQ, herbs and spices


Spice-Graphic_GoodThere is a huge volume of information and suggestions and personal “likes” out there on spices, herbs and spices from around the world, herb and spice blends, grilling and BBQ herb and spice mixes. Here, for instance, is information – including recipes for making your own – on spices from around the world from TheKitchn. Spice Mixes From Around The World. (There are some really good ones listed there.)
This is interesting from the FoodNetwork, “Bottled grill seasoning blends are often expensive, heavy on the salt and preservatives and lacking in the flavor department. When you make your own, you control the ingredients and the flavor. Basic blends include salt, red and black peppers and additional flavor from garlic salt or onion powder.” To me the really interesting statement is “…heavy on the salt”. We really try to watch our intake of salt. And here is more information on how to make your own special herb and spice blends – Creating Flavors from Cooksmarts.
Here are some recipes for BBQ Dry Runs. You can print these out if you want.

Dry Rub Recipes Pg 1

Dry Rub Recipes Pg 2

Here are three rubs that we like to use. They are also located in the Recipe File above. Cheers.
BBQ Rub – [April 2016] Captain’s Shack KC Style Rub – This is a very versitile BBQ rub. Will make a grilled or smoked pork product awesome. [PDF format]
BBQ Rub – [April 2016] Captain’s Shack Memphis Rub – This is a very versitile BBQ rub in the Mempohis Style. Will make a grilled or smoked beef or chicken product awesome. [PDF format]
BBQ Rub – [April 2016] Captain’s Shack Montreal Rub – This is a very versitile BBQ rub in the familiar Montreal Style. Will make a grilled or smoked beef or chicken product awesome. [PDF format]

Please note that there is very little – if any – cayanne or red pepper flakes in these rubs. If you use these, adjust to suit your needs.We are not blazin’ hot spicy folks. Habanero and Ghost peppers won’t be used as one of our spices. Just sayin’!

And after this delicious and adventursome food, how about some ice cream? Homemade? Differently good and vegan! Spiced and with coconut milk.

Golden Milk Vegan Ice Cream

Golden Milk Vegan Ice Cream
Want the recipe? Golden Milk Vegan Ice Cream – Ginger and Tumeric. Oh! Have fun with this one.

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Fire Pie Pizza at Houston Winery

07 Sunday Jun 2015

Posted by Bob and Robin in 5-Stars, Baking, Basil, Boise Adventures, Buy Idaho, Chardonnay, Cheese, Classic Cuisines, Comfort Food, Cooking Styles, Dinner With Robin, Dinner With The Winemaker, Healthy Eating, Heirloom Tomatoes, Herbs, Herbs and Spices, Housemade Pie Crust, Idaho Chefs, Idaho Wine, Idaho's Bounty, Italian Food, Local Harvests, Locavore, Main Dish, Merlot, Organic Foods, Party Time, Photos By: Bob Young, Release Parties, Smoking and Grilling, Special Events, Special Information, Spice Blends, Tomatoes, Vegetables, What's For Dinner?, Wine and Food, Wine Tasting, Wines - Idaho

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Basil Pizza, fire pie pizza, Fresh Margarita Pizza, Houston Wine, Houston Winery, release party


FirePiePizza_logoSuch a great Idaho afternoon with great Idaho pizza and some great Idaho wines from Houston Winery in Caldwell, Idaho – it was their Merlot release party. Superb Merlot was released today and it is well worth buying some. It went very well with the Fire Pie Pizza made by Jamie and Kitty Martin of Hagerman, ID. (See their link in the sidebar.) If you are looking for a treat at your next party, be it family or work, try Firepiepizza! Fresh made. Local products – and you know how I am with Buying Local – cooked in a fire oven. They will make any kind of pizza that you want, providing they have the supplies on hand. Enjoy these photos of the afternoon. Cheers!

06June2015_3_Fire-Pie-Pizza_Flyer-106June2015_3_Fire-Pie-Pizza_Flyer-2

Firepiepizza Banner

Firepiepizza Banner

Kitty Martin creates a masterful pizza. And all from scratch and using local products, especially the vegetables.

Kitty Martin creates a masterful pizza. And all from scratch and using local products, especially the vegetables. Jamie Martin tends the oven.

Pizza making

Pizza making

An extremely hot oven completely designed and built by Jamie Martin.

An extremely hot oven completely designed and built by Jamie Martin.

Pizza is ready!

Pizza is ready!

More orders are coming in!

More orders are coming in!

Fresh Tomato and Basil Pizza!

Margherita Pizza ! Add a glass of Houston Wine and Yummers!

Fresh Margarita Pizza

Fresh Pepperoni and Sausage Pizza. I need more wine!

Robin discusses wine.

Robin discusses wine.

Gregg Algers, Winemaker at Houston Winery,  Larry and Elaine Gibson, TVWS members all enjoy the pizza and the wine.

Gregg Algers, Winemaker at Houston Winery, Larry and Elaine Gibson, TVWS members, all enjoy the pizza and the wine.

There was a great crowd at this release party.

There was a great crowd at this release party.

More fire baked pizza, please!

More fire baked pizza, please!

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Memorial Day/Graduation Celebration

27 Tuesday May 2014

Posted by Bob and Robin in Beef, Beer and Food, Blueberries, Bradley Smoker, Cakes, Captain's Shack, Celebrations, Comfort Food, Cookies, Corn, Dessert, Dinner At Marnies, Dinner With Family, Fruit, Grillin' and Chillin', Holiday Gatherings, Party Time, Photos By: Bob Young, Pork, Recipe by: Robin and Bob Young, Recipes, Slow Cooking, Smoking and Grilling, Special Dinners, Special Events, What's For Dinner?

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Bradley smoker, grilling, recipes, smoker


26May2014_1c_Captains-Shack_Memorial-Day_Madison-Chris_CChip-CookieSuch a great party to celebrate Memorial Day and Sophia graduating from Boise High School. Congratulations Sophia!!And absolutely great food from everyone – Mac for the hamburgers, Marnie for the strawberry cake, Chris and Madison brought the cookie pictured here and Robin’s awesome Tuscan Orange Cake and Blueberry Pie. Super great eats, everyone. And it was good that Mac’s Mom and Dad, Linda and Jim, drove all the way from Virginia to be at the party. Enjoy these photos! Cheers.

Sophia graduates! Congratulations and hugs Sophia.

Sophia graduates! Congratulations and hugs Sophia.

Cricket is thinking,  "Which way do I go?"

Cricket is thinking, “Which way do I go?”

Eat dessert first, life is too short!!

Chris and Madison look at that awesome cookie!

Chris and Madison look at that awesome cookie!

Robin made this Tuscan Orange Cake and made these decorations. Great job, Honey!

Robin made this Tuscan Orange Cake and the decorations, too. Great job, Honey! Here is the recipe for the Tuscan Orange Cake (Schiacciata Alla Florentina).

Robin also made this Blueberry Pie. I do like blueberries!

Robin also made this Blueberry Pie. I do like blueberries!

Marnie made the Strawberry Cake. This was really good.

Marnie made the Strawberry Cake. This was really good.

Now that dessert is over, we can eat the main meal. Yummers!

Robin and I made these Baked Beans.

Robin and I made these Baked Beans totally from scratch. The Lyle’s Black Treacle is a Scottish addition.

Great corn, Marnie, for this early in the season. Did not need and salt, pepper or butter.

Great corn, Marnie, for this early in the season. Did not need and salt, pepper or butter.

And the ribs just coming out of the smoker. Top Two Shelves - Memphis Rub. Middle Shelf - Casey's Hot Sop and the bottom shelf, Regular rub or garlic, onion and salt and pepper.

And the pork ribs just coming out of the smoker. Top Two Shelves – Memphis Rub. Middle Shelf – Casey’s Hot Sop and the Bottom Two Shelves, Regular rub – garlic, onion and salt and pepper.

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Two Great Dinners!

23 Thursday Aug 2012

Posted by Bob and Robin in Captain's Shack, Chicken, Cuts of Beef, Photos By: Bob Young, Smoking and Grilling, Uncategorized, What's For Dinner?

≈ 1 Comment


Such good dinners for the past two nights. Both dinners grilled. Probably the first red meat we have had in the month of August. Look at these dinners.

Grilled T-Bone Steak
Scalloped Potatoes
Green Salad with Green Zebra Tomatoes, Orange Beets and Carrot Strips

Grilled Chicken
Gnocchi
Sliced Tomatoes with Basil and Balsamic

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BBQ Rum Sauce

04 Wednesday Aug 2010

Posted by Bob and Robin in BBQ Sauce, Cooking Styles, Recipe By: Bob Young, Smoking and Grilling, Summer BBQ, What's For Dinner?

≈ Leave a comment


I make a BBQ sauce using Jack Daniels. But this one really sounds good. I adapted it slightly from about.com. Cheers!

BBQ Rum Sauce

Source and Adapted From: Derrick Riches, About.com

This sauce is based on a basic tomato style barbecue sauce and then gets a kick from a little rum. You won’t taste the rum (much) but it works excellently to combine the other flavors and enhance what you put it on. This BBQ sauce is great on BBQ Ribs.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Yield: Makes about 3 cups

Ingredients:
2 8-ounce cans Roasted Tomato Sauce
1 8-ounce can Green Chilies (medium heat)
½ Onion, chopped
½ c Brown Sugar
⅓ c Dark Rum
2 T Vinegar
2 cloves Garlic, minced
1 T Molasses
1 T Worcestershire sauce
1 T Olive oil
1 T Paprika

Preparation:
Pour olive oil in a medium saucepan over a medium heat. Add onion and garlic. Saute until opaque. Add other ingredients except the rum. Mix well. Bring to a light boil then remove from heat. Pour in rum and stir until incorporated. When the sauce has cooled purée in a blender or with a hand blender until smooth.

In the recipe, its says that this sauce is great on BBQ Ribs. Well, here is a link from about.com that will give you some recipes for BBQ Ribs and Sauces. Enjoy!

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Father’s Day Weekend 2010 – Parties, Food and Trips!

23 Wednesday Jun 2010

Posted by Bob and Robin in Celebrations, Food, Photos By: Bob Young, Smoking and Grilling

≈ Leave a comment


Actually, this lasted from the Saturday before Father’s Day until Tuesday after Father’s Day. Wow! Just great! And Robin gave me an online course, Bird Biology, from Cornell Lab of Ornithology which will really be fun to do. In the meantime, here are some photos from the weekend! Remember to watch these photos in Full Screen mode. Cheers.

Click to play this Smilebox slideshow: Father's Day 2010
Create your own slideshow - Powered by Smilebox
This photo slideshow made with Smilebox

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A Brief History of Grilling

29 Thursday Apr 2010

Posted by Bob and Robin in Interesting Information, Smoking and Grilling, Thought For The Day

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Really ….. Summer and the ritual of firing up the backyard grill is almost here ….. Almost! Here is an interesting article on the history of grilling, according to the Foodnetwork. At the end of the article are some recipes for some BBQ sauce.

The history of grilling begins shortly after the domestication of fire, some 500,000 years ago. The backyard ritual of grilling as we know it, though, is much more recent. Until well into the 1940s, grilling mostly happened at campsites and picnics. After World War II, as the middle class began to move to the suburbs, backyard grilling caught on, becoming all the rage by the 1950s.

In suburban Chicago, George Stephen, a metalworker by trade and a tinkerer by habit, had grown frustrated with the flat, open brazier-style grills common at the time. Once he inherited controlling interest in the Weber Bros. Metal Spinning Co, a company best-known as a maker of harbor buoys, he decided the buoy needed some modification. He cut it along its equator, added a grate, used the top as a lid and cut vents for controlling temperature. The Weber grill was born and backyard cooking has never been the same.

If man has been grilling since the Stone Age, he had to wait a good long time before he got his first taste of ‘barbecue.’ Just how long is a matter of debate, but the word’s etymology has been traced via the Spanish (‘barbacoa’) to a similar word used by the Arawak people of the Caribbean to denote a wooden structure on which they roasted meat. (The Arawak’s other contribution to the English language is the word ‘cannibal’.) Only the sense of a wooden framework survived the word’s transition to English; the context was lost. So, in the 17th century, you might use a ‘barbecue’ as shelving, or you might sleep on a ‘barbecue’ — but you definitely weren’t cooking with one.

Like so many of the most recognizably “American” of foods and foodways — hot dogs, Thanksgiving dinners, even milk on breakfast cereals — barbecue goes back to 18th-century colonial America, specifically the settlements along the Southeastern seaboard. The direct descendant of that original American barbecue is Eastern Carolina-style pit barbecue, which traditionally starts with the whole hog and, after as many as fourteen hours over coals, culminates in a glorious mess of pulled pork doused with vinegar sauce and eaten on a hamburger bun, with coleslaw on the side.

As the settlers spread westward, regional variations developed, leaving us today with four distinct styles of barbecue.

Carolina-style has split into Eastern, Western and South Carolina-style, with variations largely in the sauce: South Carolina uses a mustard sauce; Western Carolina uses a sweeter vinegar-and-tomato sauce.

Memphis barbecue is probably what most of us think of when we think of BBQ — pork ribs with a sticky sweet-and-sour tomato-based mopping sauce.

Texas, being cattle country, has always opted for beef, usually brisket, dry-rubbed and smoked over mesquite with a tomato-based sauce served on the side, almost as an afterthought.

Kansas City lies at the crossroads of BBQ nation. Fittingly you’ll find a little bit of everything there — beef and pork, ribs and shoulder, etc. What brings it all together is the sauce: sweet-hot, tomato-based KC barbecue sauce is a classic in its own right, and the model for most supermarket BBQ sauces.

——————————

And to go with that grilled beef or pork or chicken, you will need a BBQ sauce. I am partial to Kansas City Style sauces. Here are some suggestions. Cheers!

Kansas City Barbecue Sauce II
________________________________________
• 1 c Ketchup
• 1 T Worcestershire sauce
• 1 c Molasses
• ¼ c Onion, chopped
• 2 T Brown sugar
• 1 T Garlic powder
• 1 t Black pepper, fresh ground
• ¼ t Cayenne pepper, or to taste
• 2 T Lemon juice
• 1 (8.0 ounce) can Tomato sauce
• ¼ c Jack Daniels
• 2 t Salt
Blend all ingredients in a saucepan, bring to simmer for about an hour, stir occasionally.
________________________________________

Remus’ Kansas City Classic Sauce
________________________________________
Recipe Adapted From : Remus Powers, Originator of the Diddy-Wa-Diddy Sauce contest
• 1 c Ketchup
• ⅓ c Dark molasses
• ¼ c White Wine Vinegar
• ½ t Hot pepper sauce
• ¼ t Allspice
• ¼ t Cinnamon
• ¼ t Mace
• ½ t Curry powder, oriental
• ½ t Chili powder
• ½ t Paprika
Place all of the dry ingredients into a bowl. Add vinegar and stir. Add remaining ingredients and stir until mixture is thoroughly blended. This sauce may be served room temperature or heated.

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First Grilling For 2010

25 Thursday Feb 2010

Posted by Bob and Robin in Food, Photos, Photos By: Bob Young, Smoking and Grilling, Things To Do

≈ 1 Comment


Well, it looks like Grilling Time is here! Close to 50 degrees here today; Supposed to be close to 60 next week. The air even smells like spring. So, it was time to fire up the grill for the first time this year. Grill some Potatoes, a nice Steak and some Apples, and we’ve got a good dinner. Grilled apples? Oh yes!! After grilling them to caramelize the sugars, slice them and place on a bed of lettuce. No dressing! Just grilled apple and lettuce. YUM-O! Oh yes, can’t be grilling without the homemade Baked Beans. Just look at that platter! and drool! Cheers!

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Holesinsky Vineyards and Winery Grand Opening Celebration

06 Sunday Sep 2009

Posted by Bob and Robin in Food, Photos, Smoking and Grilling, Things To Do, Wine and Food, Wine Dinners

≈ Leave a comment


On 5 September, Robin and I took a “day trip” to visit the Holesinsky Winery in Buhl, Idaho for their Grand Opening. A great day trip. (Below are some photos) It was a good event and we also were able to taste some awesome wines. Here are the wines we had.
1. 2008 Riesling – German style fermentation in stainless steel fermented with special yeast to create a crisp, off-dry finish.
2. 2008 Rosé – Irrigated with lava filtered spring water and pressed one-half hour after crush. Syrah grapes were grown in rich, old soils. (1st In Class at the 2009 Idaho Wine Competition)
3. 2007 Merlot – An extended cold soak extracted complex flavors of the fruit leaving chocolate and raspberries on the palate.
4. 2007 Medley – A blend of Malbec, Cabernet Sauvignon and Merlot compose this summer blend. Well rounded mouth feel leaves the taste of wild berries. High alcohol.
5. 2007 Syrah – Picked at the peak of ripeness. A gentle press in late November and then directly to French oak barrels.

Visit their web site Holesinsky Vineyards and Winery for more information and ordering info on these wines.

So who could ask for more? How about the appetizers: Fresh fruit, Chocolate Dipped Strawberries, a variety of cheeses and crackers, Ham, Roast Beef, Turkey, Shrimp, Artichoke Dip, Fresh Vegies, Olives and on and on!And yes, there was dinner: BBQ Pulled Pork, Pork Ribs, Beef, Beans, Potato Salad, Cole Slaw, Fresh Green Salad, Bread, Corn On the Cob and other drinks besides wine and beer.

Really a great day and we met some very interesting people, drank some awesome wines and ate and ate and ate and ate. But then the wines are made to be consumed with food. The more wine – The more food! Cheers!

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Memorial Day 2009

25 Monday May 2009

Posted by Bob and Robin in Celebrations, Food, Party Time, Photos, Smoking and Grilling

≈ Leave a comment



Well, the start of the summer season is here with this being Memorial Day. But just think, in 180 days Labor Day will be upon us! (Just a thought) And the Clematis and rose that Donna and Bob gave us several years ago, are just awesome this year!

This is not as deep a red as a Blaze, but on the alley side of the house, it gives a wonderful splash of red color.

And the Salsa gives this awesome hue of reddish-yellow-gold to the front yard.

Actually, I am loading these photos now to kill some time. The pulled pork is in the smoker and will be ready about mid-afternoon. The baked beans are in “baking” and should be done in a couple of hours – they have already been going for 2 hours. Robin has the potato salad done and the cheesecake is almost done. The beer is chilling and the wine is standing. I think we’re going to have a party! Cheers!

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Capitol Cellars

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Goldy’s Corner Cafe

625 W Main St., Boise (208) 433-3934

Guanabanas – Island Restaurant and Bar

960 N Highway A1A, Jupiter, FL

Janjou Pâtisserie

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Mai Thai Asian Cuisine

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Mazzah Grill – Mediterranean and Greek Cuisine

1772 W State St., Boise (208) 333-2566

Richards Inn by Chef Richard Langston

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Sakana Japanese Sushi Bar

7107 W State Street, Garden City. (208) 853-4993 and they are open Mon – Thursday: 11:00am – 10:00pm, Friday and Saturday: 11am – 11pm, Sunday: 12 noon – 9pm

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Edge Brewing Company

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