Barbeque with Franklin: Pulled Pork Video

 Aaron Franklin does a Texas style pulled pork.  It is covered heavily in black pepper and paprika.  The paprika is more for color than flavor.  After a recent trip I took to North Carolina, I am finding that pulled pork sandwiches are one of my favorite types of smoked meat to eat.   I really enjoy the way Franklin makes smoking and the process look so relaxed and easy.  I have found, after watching his videos, that most of his dry rubs are pretty simple and use easy to find ingredients.   I also like the way he goes over how to find these cuts of meat, as grocery stores and the meats they carry vary throughout the United States. 



Check out his website for more information: https://franklinbarbecue.com/

The Best BBQ Pitmasters of the South | Southern Living

I think this will be a program I need to watch, as I am going to build a smoker this winter, and
think these gentlemen would be the place to learn the art of barbecue.  This episode visit various barbecue hot spots throughout the South.

Each area has its own unique take on the best process for producing outstanding BBQ.  Someday, I would like to visit all these different places to sample the fine victuals and learn more about producing awesome BBQ. 

After watching this show,  I am amazed at the amount of patience each one of these chefs demonstrate, and I wonder if I would have the patience to make such spectacular dishes.  I guess
"All Good Things Come to Those Who Wait" is a fitting saying for the art of making BBQ.

Charlotte BBQ

From the site:

Charlotte Barbecue
Eastern Carolina Style

Bubba uses a 33-hour process to bring you the finest Eastern North Carolina Style Barbecue available.


We cook the whole hog on our pit until most of the fat is gone. During preparation, the remaining skin, fat, bone, and gristle are thrown away.

You are getting 100% lean meat with no ketchup, sugar or soy fillers. Our Barbecue is lightly seasoned with salt, crushed red pepper and vinegar.

For your safety, we take extra care to ensure food temperature and sanitation requirements are met or exceeded.

Cooked shoulders or other lesser cuts of meat, seasoned with ketchup, sugar, and hickory smoke flavor are much cheaper to produce. That is not our style. We strive for the finest quality at an affordable price.
http://bubbasbarbecue.com/location.htm



Bill Spoon's BBQ

5524 South Boulevard Charlotte, NC 28217


From the site:http://spoonsbarbecue.com/

My grandfather, Bill Spoon, founded Spoon’s BBQ in 1963 when South Boulevard was a two-lane country road named “Pineville Road.” Since then, a lot has changed, but our recipes are still original and our true southern hospitality has remained the same.
Papaw, as I called him, taught me most of what I know. He taught me the in and outs of cooking the barbecue to perfection. He taught me the importance of consistency through the food we serve. He taught me how to run the business from the kitchen to the cash register. But most importantly, he taught me to treat the customers the way I’d want to be treated. We strive to make each meal a memorable one, and the Spoon family grows with each new customer who walks through our doors.

If you’re looking for real Eastern NC Style BBQ served with homemade vinegar based bbq sauce, mustard based coleslaw, hearty Brunswick stew, made-from-scratch hushpuppies, homemade banana pudding and the best sweet tea around…we’d love for you to join us for a meal!

See you soon!
 Steve Spoon, Jr.

My Brew Heaven: 50 Best Places to Drink Craft Beer in Charlotte

My Brew Heaven: 50 Best Places to Drink Craft Beer in Charlotte 




Info. provided by Charlotte Magazine:

 Ten of my favorites from the list:



Bad Daddy's Burger Bar
You're forgiven if you think of Bad Daddy's as, you know, a burger joint. But it also boasts a surprisingly impressive beer list. You won't find any boring brews among the 20 or so drafts (varies by location) — the Bell's Two Hearted Ale goes great with a burger. Of about 40 bottles, half are craft brews, including a rare gluten-free beer. On Wednesdays, bring mugs up to 40 ounces and fill 'er up for $4-$6, depending on the brew. 1626 East Blvd., 704-714-4888; 15105-A John J. Delaney Dr., 704-919-2700; 8625-A Lindholm Dr. (Birkdale Village), 704-237-4055.

Birdsong Brewing Co.
Birdsong is a must-stop when you’re in the NoDa district. The brewery’s selections include mainstays such as Free Will Pale Ale and Lazy Bird Brown Ale, but the intriguing brew here is the Jalapeño Pale Ale, which uses fresh jalapeños to put a little heat on your beer. The tasting room is open Tuesday-Sunday to enjoy a pint or two or fill a growler to go. Birdsong also features live entertainment on certain weekends. 2315 N. Davidson St., 704-332-1810 (The brewery is currently prepping its new location at 1016 North Davidson St.)

Brawley's Beverage
If you want to put your finger on the pulse of what's happening in beer culture, then you need to speak to Charlotte's godfather of beer, Michael Brawley. His store reflects a connoisseur's love, stocked with more than 800 different beers, and there's not a dog in the mix (but plenty of Dogfish Head). Brawley also ages beers in his walk-in cooler, and he sells kegs of Sierra Nevada, Spaten, Foothills, and Dogfish, just to name a few. There are even meads, ciders, and gluten-free beers. Brawley will also offer recommendations, and the store is open daily. 4620 Park Rd., 704-521-1300


The Common Market
Among the items in this hip little store are more than 200 of the best cutting-edge craft beers: Lagunitas, He’brew, Green Flash, Stone, Great Divide, Hitachino Nest from Japan, Highland, Pisgah, French Broad, Thomas Creek, Catawba Valley, Duck Rabbit, and Mother Earth. There are free beer tastings and $3 drafts most Wednesdays, and you can shop for selections available in bottles, cans and growlers. Grab a pint from one of the taps while relaxing at the informal indoor seating or on the patio. 2007 Commonwealth Ave., 704-334-6209



Crêpe Cellar Kitchen and Pub
Crêpe Cellar in NoDa serves excellent savory and sweet crêpes and has eight beer taps: seven rotating beers and one seasonal. Chimay White is a regular on tap, but also look for selections from Belhaven (a terrific Twisted Thistle IPA), Catawba Valley Brewing Company and Foothills. Finds on the bottle list include intriguing Belgian beer Rodenbach Grand Cru and Wells & Young’s Banana Bread Beer, which tastes as good as it sounds. 3116 N. Davidson St., 704-910-6543

Dandelion Market
This is a bit of a restaurant industry anomaly, where the kitchen and bar come together in philosophical harmony. Dandelion Market — heralded for bringing the local and organic to a glitzy uptown nightlife — has 24 beers on draft, with usually six from in-state breweries. While you'll notice a couple Belgians like Klokke Roeland on the list, this is the place to find brews from homeboys like Big Boss and Highland.
118 W. 5th St., 704-333-7989

Davidson Beverage Company
Every college or university needs a good beer shop. Enter Davidson Beverage Co., which opened its doors to students and craft beer lovers in the small town in May 2012. Grab a pint from one of the six taps (and they’re usually stellar brews from the likes of Delirium, Lagunitas, French Broad and Ballast Point) while shopping over a selection of more than 300 bottles. Growlers are available for sale, while Davidson Beverage Company also has tastings from time to time. 442 S. Main St., Suite 100, Davidson, 704-255-6232

Dilworth Neighborhood Grille
Several alumni clubs meet here for football and basketball games, and for good reason. Dilworth usually devotes at least four of its 12 taps to beer brewed in Charlotte, and patrons can also enjoy starting the weekend on Friday Pint Night, where all draft beer is half off. Come in on Wednesdays for “Think While You Drink” trivia, where teams have a chance to win gift cards. And if you’re not big into tailgating or traffic during Panthers games, Dilworth offers a free shuttle to and from the stadium on Sundays. 911 E. Morehead St. Suite 200, 704-377-3808

Duckworth's Grill and Taphouse
Duckworth’s started with the 46-tap Mooresville Mecca for beer, expanded with another location near Myers Park featuring 60 taps and went even further with 80 taps at its newest location in Ballantyne (there’s also a future Duckworth’s scheduled to open this spring in Huntersville). While that might sound intimidating, the draft list is super accessible, with Beeradvocate.com ratings and taste guides to help you pick your poison. Plus, with $3 drafts on select nights (Tuesdays and Thursdays at the Park Road location, Mondays and Wednesdays at the Ballantyne location and Mondays and Tuesdays at the one in Mooresville) you have plenty of room for sampling. 560 River Hwy., Mooresville, 704-799-2881; 4435 Park Rd., 704-527-5783; 14015 Conlan Circle, 704-752-7284

Ed's Tavern
This longtime Dilworth favorite (and Homeland filming spot) carries 26 drafts and around 50 bottles, featuring local suppliers such as Olde Mecklenburg along with the likes of Highland, Duck Rabbit, Breckenridge and Smuttynose. And since the list is already wallet friendly (you likely won't find a draft here for more than $5), you'll definitely want to stop in on Monday night for $1 off nights. 2200 Park Rd., 704-335-0033

Barbeque with Franklin

I have been thinking about buying a smoker ever since watching the first BBQ with Franklin  episodes on the free PBS channels I have from using free DTV.  The series takes place in Austin, TX and Franklin is a true scholar about all the things associated with BBQ.  He also has some great fabricating skills when it comes down to making his own smokers out of propane tanks.   He usually has a cold beer in hand and interviews other masters of BBQ.
After watching this series, I am going to try and build a smoker when it warms up in the spring.

How to Cook Duck: Taste of Atlanta

Description via youtube:Scott Leysath from The Sporting Chef is back from the Taste of Atlanta with a scrumptious recipe for cooking up one of his favorite game to hunt, duck.

I am going to follow this recipe for the upcoming duck hunting season.   I hope the duck hunting is good this fall.

Fat-burning butter coffee finds a following at Undisputed Fitness - The Santa Fe New Mexican: Taste

Fat-burning butter coffee finds a following at Undisputed Fitness - The Santa Fe New Mexican: Taste

I need to get some of this stuff!   Sounds like a great way to stay caffeinated and lose weight.

Why are People Drinking Butter Coffee Video


Excerpt from the article by Tantri Wija:

Butter coffee goes by various names: Paleo coffee, primal coffee or Bulletproof coffee. Fletcher’s coffee company is called Caveman Coffee, which he owns with UFC fighter Keith Jardine and L.A.-based fitness trainer Lacie Mackey. Fletcher, a graduate of St. John’s College in Santa Fe, talks about health and nutrition with more nuance and thoughtfulness (and F-bombs) than your doctor probably does.


Fletcher prepares his brew by combining hot coffee with a tablespoon-ish of butter and a splash of MCT oil (medium chain trigylceride) in a blender. The whipped result is frothy, mild and surprisingly light in texture. He never bothers to actually weigh the ingredients, but he estimates that the proportions come out to about a tablespoon each of butter and MCT oil per cup.


MCT oil, Fletcher explains, is derived from either palm or coconut oil. Without getting too technical, he says MCT is a kind of large molecule oil that was once vilified by the medical establishment, but which is now considered to be a healthful fat. Caveman Coffee derives its MCT from coconut oil.


“Coconut oil has a molecular structure that’s thick and will harden at room temperature,” Fletcher says. “MCT oil has a smaller molecular structure, it can be assimilated by the body easier, and it stays a liquid, is more bioavailable. Ours also has boric acid in it, which is one of the larger molecular chains in coconut oil that often in MCT gets filtered out because of its size.”


The oil, whichever you use, is combined with grass-fed butter (generally Kerrygold brand, but Fletcher uses goat butter) in a blender and emulsified into a creamy texture. It can be served hot or cold over ice, although when drinking it cold, Fletcher suggests to finish it before the butter begins to solidify.

El Tequila Restaurant: Great Mexican Cuisine in Baxter, Minnesota

El Tequila is a hidden gem of a Mexican restaurant in Baxter, and it seemed to hide from us the first couple of years after we moved to the Brainerd Lakes Area.   I have sampled most of the menu and quite of few of the beverages.  They have a great margarita whether you drink them on the rocks or blended.  They also have quite a few speicals, and one of the last times we went on a weeknight, we enjoyed one dollar cans of ice cold Tecate with limes.

I have to share my preference to their combination plates, but I have also been known to venture outside the box and have a Molcajete which is a feast fit for royalty.



The quality of their food is great and the prices are reasonable.  None of the food on the menu is expensive, and the authentic music and colorful decor make any visit to this place a great and unique experience.


Tonight, I had the #53 combination platter:  one taco, one enchilada, and the prince of the plate was the Chile Relleno.  The portions are large and the service is impeccable.  I would recommend this place as a great Sunday stop after spending the weekend enjoying the lakes or to cure the weekend's hangover. Please add your take on El Tequila to the comments. Learn more about the place and check out the photos and reviews at:
Yelp: El Tequila in Baxter.

Kayaking in Pillsbury State Forest and Jake's Wings

We went kayaking last night out in the Pillsbury Forest on a small lake.  The water is down quite a bit but the temperature was really nice and the trees are starting to leaf out.

We loaded up the kayaks and went to Jake's on Gull before our paddle.  Jake's has some really good food, and the wings with their house made Blue Cheese dressing are the best ones in the Brainerd Lakes Area.

 I have always been a fan of the food, and we even sat out on the patio.  We were the only people sitting out there but after a long winter I can't resist getting out and enjoy some 60 degree weather.

Brainerd, Minnesota Food Truck Ordinance Passes!

Article written by Chelsey Perkins via the Brainerd Dispatch:
An ordinance governing food trucks in the city of Brainerd is now on the books.
In a 5-2 vote, the Brainerd City Council approved the ordinance Monday night, establishing the permitted boundaries, hours of operation and uses.
The ordinance covers all "transient food units," including trailers, wagons, carts and seasonal temporary food stands. The trucks will be allowed to park in eight designated zones, on public and private property in the city, most from 11 a.m. to 7 p.m. In the downtown zone, hours of operation allowed are from 11 p.m. to 2 a.m.
The trucks will be allowed to sell only food and nonalcoholic beverages and must acquire a license from the city of Brainerd. Operators are not allowed to draw attention to themselves with audible noise or music beyond the unit, nor is exterior lighting permitted. Sales are not permitted within 300 feet of a brick-and-mortar restaurant or bar that serves food or within the same distance from the property perimeter of any festival, sporting event or civic event.
Full Article in Brainerd Dispatch about Food Truck Ordinance Passing

Click the links for more information on food trucks:
https://www.yahoo.com/food/a-taste-of-the-countrys-best-food-trucks-117032284796.html

Link to a great recent article on food truck positives and negatives:
http://restaurant-hospitality.com/food-trucks/street-scene-weighing-pros-and-cons-food-trucks

Application for Food Truck vendor in Brainerd, Minnesota

Here is a link to a successful food truck in Los Angeles, CA.
http://www.yelp.com/biz_photos/the-burnt-truck-orange-county#H1vbSLVItzBS80yxmVpQYw