This is my Dad at the helm of his beloved fishing boat "The Lady Barbara" ... at his retirement cabin on Lake Koronis in Minnesota ~ circa 1989. Today is Dad's birthday ~ he would have been 87 years old. Happy Birthday, Pops.
Man, don't you just hate when yer butter melts & slides off yer hot roll?? I hate when that happens...
I had a hankerin' for a hot roll, so I hauled off and made some ~ my go to yeast roll recipe is Lambert's Throwed Roll recipe. Google it.
Andouille ~ Ham ~ Smoked Pork Loin
Stock made from roasted chicken thigh bones ~ all veggies fresh from the garden
Sliced thin for sandwiches, and chunked the ends for some faux burnt ends. I think some them chunks will find their way into a jambalaya next couple days, too.
Fresh ground choice grade brisket point boogas
Nachos made with one them charbroiled brisket boogas, crumbled ~ homemade roasted tomato salsa, garden fresh chiles, Tillamook cheddar, diced homegrown tomatoes ... what's not to like?
Couple the best friens a lil' piggy ever had ~ Oakridge BBQ rub and peach wood
Marinated overnight, then smoked with peach wood ~ 140* internal / wrapped & rested before slicing
Slices were extremely moist and tender ~ drizzled with some of the natural pan juices
Napped with some of my homemade cherry/pepper bbq sauce
Outstanding BBQ rubs, made with high quality fresh spices. Available here, or at hawgeyesbbq.com
Marinated pork loin gettin' a lil' Pittsburgh burn on it
After a quick char hot & nasty ... I pulled dat pork loin off the fire & gave it a good dusting of this great rub ~ Oakridge BBQ ~ made by a frien of mine in Kansas City
Then I pushed all dem hot coals to one side, threw a couple chunks peachwood on top the coals & finished the pork loin indirect - internal target temp 140*
Brushed wit a lil' my homemade cherry/pepper bbq sauce the last 30 minutes of cooking to git a nice bark
Boneless pork loin, marinated overnight in fresh orange juice, evoo, creole mustard, teriyaki saice, garlic ... and I don't know what all. Took it to the grill a couple hours ago ~ it's about ready to come off. I put a Pitsburgh burn on it over direct coals, then moved it to indirect & threw a couple chunks of peach wood on the coals ... target internal temp is 140*
Beautiful cool morning ~ smoke is in the crisp morning air & my back yard is full of naked ladies ... whooooooboy, is this a great country, or what??
Boneless chicken thighs, cut into strips & seasoned with my homemade cajun seasoning then pan fried in the ol' Griswold black iron and given a dunk in some kaw-cajun wang sauce
I boned 24 thighs ~ froze some for future use (jambalaya) ... made a quick stock with all the bones, etc ... and cut up 8 of them to make this mess of kaw-cajun thunder thighs.
Homegrown tomatoes, two kinds of green chiles, bermuda onions ~ all fresh from the garden
Also added some japs and whole garlic cloves to the mix - tossed with EVOO & roasted
After roasting, buzzed it up & seasoned with oregano, salt, pepper, cumin, lemon juice, etc. 
Sharp aged Tillamook Cheddar & Burgers Smokehouse Bacon
Smashed potatoes w/sour cream & lotsa butter ... then the cheddar & bacon folded in ... loaded smashed potatoes
Fresh green beans cooked the old school country way (boiled the bejesus out of them) with onions & smoked andouille sausage. Made these sides to go with some pan fried chicken...
Went retro kitsch on an old school club sandwich ~ don't see these very often nowdays. I used to hate making these damn things when I was a working line cook. They sure are tasty, though ~ specially when made with good quality ingredients.
Simple salad of sliced homegrown tomatoes & onion on a bed of crisp red tip lettuce. I dressed it with a lil' olive oil & balsamic vinegar, cracked black & sea salt.
Breakfast ala Boudreaux ~ fried boloney, spanish omelette w/cheese ~ topped with homemade roasted tomato/chile salsa, cajun taters.
Blaze Foley ~ Let Me Ride In Your Big Cadillac
Found some Boar's Head all beef boloney on sale, and y'all know how this ol' plowboy loves his boloney ... so I houled off and had'em slice me off some thick slices. I tolt that lady I wanted 1/2 inch thick slices, and she couldn't quite process that advanced mathematical calculation ... took her three tries to git'em thick enough for me. She looked at me like she thought I was crazy. Well, who's crazy now ... huhh????
Fried boloney on fresh soft bread, colby cheese, homegrown tomatoes, lettuce & plain ol' yeller mustard ~ dat's some good groceries right there, ah garrontee.
If yer boloney sand don't look like this, yain't makin' it right.
Blackened catfish made a good schmear for some roasted garlic sourdough crostini
Cream cheese, sour cream, Cajun Power garlic sauce, Tabasco, the holy trinity plus some pepperoncini peppers. lil' lemon juice, and the flaked blackened catfish
Blackened catfish, blessed with the holy trinity, on a pilaf of cajun jambalaya & sided up with scratch baked beans, homemade tater salad and sliced homegrown tomatoes.
Lotta skill & know-how goes into makin' a good homemade tater salad ... it's just 4-5 simple ingredients from the garden, and a recipe handed down thru the family for generations. All the recipes in the world ain't gonna help you though, if you don't make it right. Technique, technique, technique....Going back to the Blue Ridge Mountains
Going back gonna leave today
Going back to the Blue Ridge Mountains
Honey baby I'm going away
You can't be my little darling
You can't be my sweetheart now
You have caused me lots of trouble
You don't love me anyhow
Going back to the Blue Ridge Mountains
Going back gonna leave today
Going back to the Blue Ridge Mountains
Honey baby I'm going away
All our happy days together
Now are gone and you're to blame
Just forget you ever knew me
Never even call my name
Going back to the Blue Ridge Mountains
Going back gonna leave today
Going back to the Blue Ridge Mountains
Honey baby I'm going away
You have caused me lots of trouble
You have had your little way
Now I'm fed up with your flirting
Honey babe I'm going away
Going back to the Blue Ridge Mountains
Going back gonna leave today
Going back to the Blue Ridge Mountains
Honey baby I'm going away
