Food, Wine & Just Good Living With SaucyJoe

It started with a love of food, wine & fun and blossomed into a maddening pursuit of the best recipes, techniques, grills, smokers, wines, crafted beers, rubs, marinades and sauces... We do more than play with our meat though -- we review and discuss all things cooking, drinking, reading, laughing and living at SaucyJoe's.

Wednesday, July 14, 2010

The Dr. is planning a BBQ extravaganza! Brisket, Pork Butt, Ribs, Salmon, Trout!

Monday, July 12, 2010

Raichlen's Caveman T-Bone Takes Off

Dr. Dave was the first amongst SJ Editors to spot the Stephen Raichlen "Caveman T-Bone" recipe, and when all was said and done, he demurred in attempting it at home in no small part to the necessary sacrificing of very expensive cuts of meat to the most direct of heat. Kind of like offering up the village virgin to the volcano: it might work but bad things happen if it's not done exactly right.

So, once the caveman was out of the bag, so to speak, Raichlen went on tour (promoting his new book) spewing forth stories of how fire begat cooking begat communal dining begat protein-intake begat brain growth and the whole Scopes-Monkey business.  His publicists went to work and and lo and behold, the Bon Appetit kitchens donned their animal skins and featured the caveman t-bone on the cover of their July issue.

Some would argue this is a step backwards into the most dangerous realm of making a bad (for you) thing worse, what with all that increased carcinogenic activity, and although they may be right, that doesn't make them the boss of you. Truth be told, when you read reviews of others who have tried it, it turns out to be more of a show than a gastronomical breakthrough.

Blogger Laura, author of blog "White Fluffy Icing" is in the midst of her self proclaimed Bon Appetit Challenge, whereby she's committed to cooking everything featured on the cover of the magazine in 2010. Here's her take on the process:
We made it this weekend, and let me tell you, this is not for the faint of heart. It felt "wrong" to toss a gorgeous porterhouse directly into a pile of burning embers. The taste was good, but we didn't brush off all the steaks, as the recipe suggested, leaving each diner to decide how much and whether to brush, because we were afraid of "brushing off the flavor". If I did this again, I would go ahead and brush them all. This is a decent cooking method in terms of taste, but it's really great for showmanship. Made for a terrific party - everyone standing around the pit observing and drinking wine. Carnivore/grillmaster types will love it.
Can't say I'm feeling this adventuresome (or wealthy) but I've seen my father-in-law BBQBR some choice cuts of meat (he often gets the beer-to-minutes ratio wrong, at least for the food) and after all it is just meat/money. I am tempted to try it on a lesser cut or smaller portion, perhaps a well-marbled ribeye.

What say you, fellow carnivores?

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Tuesday, July 06, 2010


One of our favorites here is the coffee from BocaJava. The Saucy One got us hooked before he fled the caffeine scene, and we continue to enjoy delivery of their magical blends.

This offer came through one of our web ad portals and we're passing it along. Enjoy!

And here I thought it was just a fad!

Here's another installment of meat wrapped in a weave of bacon and this one looks like it won't take too many months off of your life. I'm waiting for the day that the health questionnaire at the doctor's office will ask if you've eaten any bacon weaved food products.

I never thought that my cooking skills would require me to learn how to weave bacon. I've fixed old fold up chairs when the weaving has shredded, so bacon shouldn't be too much harder ... just a greasier endeavor. Maybe I can use screws to hold the bacon in place like the chairs??

The author of the article used an oven broiler to cook the burger since he felt that grilling would cause too many flare ups. This may be true if you were planning direct grilling through the entire cooking process. I wouldn't put the burgers more than a minute per side directly over the flame. Just enough to get a little searing. The rest of the grilling can be done with an indirect flame and some soaked wood chips added to the fire for some smoke flavoring.

In writing this post I was reminded of a brisket recipe that I have that suggests adding bacon strips on top of a lean brisket that's been trimmed of the fat layer. Perhaps a bacon weave will suit the recipe better??

I'll keep you posted on my bacon weaving experiments. Who knows ... you may receive a nice bacon basket for the holidays.