Real quick plug here for a blog friend. If you have literally 10 seconds free sometime today, or tomorrow, or in the next couple days, please follow the link and vote for our friend Daniel over at Full Custom Gospel BBQ in the CBS Dallas/Fort Worth Most Valuable Blogger Awards thing thats happening right now. Here is the link:

http://dfw.blogger.cbslocal.com/most-valuable-blogger/blog/1679-full-custom-gospel-bbq/

If you haven't had a chance to visit his blog that's listed over on the left or right here, check it out. Daniel has eaten at and reviewed almost every BBQ joint in Texas, its pretty great. Not Smokeador and Smokehopper great, but who is really? Bwahahahahhahahahaha.

Here is a picture of a monkey with a mustache.


-ES

BBQ Bagel Sandwich-Pizzas

To begin, we apologize for the hiatus. We are back. Here is a picture of us:

Secondly, there are 11 things that a man needs to know before he dies. One of them, for instance, involves math. Another involves BBQ Bagel Sandwich-Pizzas. Today we learn about the latter.

What is a BBQ Bagel Sandwich-Pizza, you ask? Its exactly what you think it is, but more delicious somehow. Anyway, check it out below as we post pictures and talk about it (web logging).

However, before we begin, a quick comment about the current heat: My Goodness. Truly… it is hot outside. Am I right? Or what?


(Finfrock don't play no shit. Finfrock ain't never been about playing no shit.)

The meal:

So you start by smoking a delicious brisket. It’s pretty easy. Check out every other blog post we've ever made to see how to smoke a brisket. Here is a picture of what it looked like when we smoked the brisket.



It was excellent. Smokeador made it.

Next, make delicious bagels. Essentially you mix up some yeast, and flour and water and mix it up and then let it sit, and then bake it. Its literally that easy.

Not really. Its really complicated and very hard. StephSmoke does all the baking. I would suggest using a recipe of sorts. Here are some pictures of what it looked like when we made the bagels.

(mix it)

(rest it)

(rise it)

(split it up)

(shape them)

(boil them)

and after you bake them...Tadaaa: Bagels.

Next, make delicious BBQ sauce. The BBQ sauce we made was Kansas City style. Which means a thicker sauce with more sugar than acid. In my opinion all BBQ sauce has essentially the same four ingredients, with different flavorings. There always seems to be sugar, vinegar, tomato base and water. Vary their proportions and you get different styles. This could be totally false though. Anyway, here is a picture of the BBQ sauce and a little bit about how we made it.

Ok, we started by heating up some beef fat that had solidified on top of the refrigerated brisket juices. (When you smoke a brisket and you wrap it in foil for a few hours, a whole lot of juice and fat seeps to the bottom of the foil. If you save this liquid, the fat will rise to the top and solidify in the fridge. Remove the fat and use it as you would any other fat. The reaming juices are chalk full of smokey flavor and gelatin. Culinary gold!) If you think it looks gross its because....it looks kinda gross. But its not....its awesome smokey lardy delicious goodness.

(it turns into a liquid quickly)

(saute onions and garlic in it)

(add some Pendrey's chili powder)

(add dijon mustard, worschesrctire sauce, some molasses, brown sugar, etc...you get the idea)


(and about a cup of Ketchup. Not to brag, but we used a homemade ketchup. Suck it Trebeck.)

(add a healthy dose of the brisket stock)

(it dissolved quickly)

(Boom. Its done.)

(Strain it and that's it. It was delicious.)

Finally, take the leftover brisket that you have, and make chopped brisket. This is done by taking the fatty delicious pieces, and chopping them with extreme impunity. EXTREME IMPUNITY. Am I using the word “impunity” correctly? Unfortunately, there is no way to know that. Mix in a little bit of the BBQ sauce to keep it real. Here is a picture or two of the process.

Next buy delicious American Cheese. Captain America Cheese.

Now combine everything up like a pizza. First, you cut the bagels in half and add the delicious sauce. Then add cheese and meat, really in whatever order you wish. Put them in the oven for 10 mins at 350. Or whatever. I made those numbers up just now. Cook them until they are hot is what I should have said.

At this point we knew that it was going to taste good because of basic food math. If you take one delicious substance and combine it with other delicious substances, as long as they are compatible, the flavor quotient will increase with extreme impunity.

The Final Product:

Yeeeeeeeeeeeeehawwwww! They were very good. They had the look of a sandwich, but the soul of a pizza, and the heart of a BBQ sandwich.

Thanks for reading!!!

Sorry again for the long hiatus. We will be back soon with Yoda Ears and Eskimo Farts.

P.S. Please take some time to support the Fort Worth Food Park, here:

http://www.facebook.com/fwfoodpark

There is a hearing coming up on August 3rd, and the foodies on Fort Worth need to unite! Thanks.

P.P.S. here is the best song of 2010 (No it's not - ES):

Fajita Grilled Cheese. It's a Grilled Cheese with Fajita Meat Inside

This TexMex treat first originated after a long day on Lake Austin in 2003. A somewhat ravished and raucous crew of lakegoers ventured to Maudies for some post lake drinks and a hearty meal. Good times led to good drinks which led to a yearning, nay a hankering, for a grilled cheese by a younger El Smokeador. Originally met with quite a bit of "we can't do that" and "tell me again" my hunger (and quite a bit of the El Smokeador Y Smokehopper trademarked unadulterated gumption) prevailed and the waiter/cook finally agreed to make me a grilled cheese with fajita meats on the inside.

I have tried to make this for the blog twice in the past 3 years to no avail. Turns out as El Smokeador gets older the ratio of good drinks to bad pictures has a direct relationship in which the correlation grows closer and closer to 1 as amounts of both variables in the test are increased. Never thought the MBA would make an appearance on the ol' blog. Statistics!!

It should be noted that I cooked all of this on the stove top in the house I am currently leasing. Gas grill with a cast iron skillet. Here are the spices I used for the chicken. I am not going to go into great detail on certain amounts of what that I used because everyone likes it different, but lets say it was two tablespoons of olive oil and about a teaspoon of the rest of what you see in the picture. NOT THE METAMUCIL AND OATMEAL. THOSE ARE FOR A FORTHCOMING BRISKET. But the salt, pepper, cumin, paprika, coriander, garlic powder and olive oil were all used.


Bought three chicken breasts from the store. Washed. Patted dry and sliced into fajita like strips. Put them all in a bag with the spices and olive oil.



Found a couple of small limes, halved them and added the juice of both to the bag. I did this at lunch today and let them sit until about 7. So thats 7 hours if you are not counting along at home. I am pretty sure and hour or two would have been ok.


Bought this stuff for the toppings to go inside the sandwich with the cheese and chicken. Cut it all into 3-4 inch strips and tried to keep the onion in a circular manner. No real science to that.



Before slicing all of that up I threw the skillet on high heat and it got hot. Once everything was sliced in the most meticulous manner and the skillet was hot, I dumped the whole bag of chicken on (no oil as there was already oil in the marinade) and let it brown until the juice had simmered off. This is what we in the business of food call the wise mans gambit meaning its always better to have a little bit dried out chicken than the alternative of undercooked chicken. A wise man told me that once as I was huddled over a trash can nevermind. A little stream of consciousness folks. Tip your waitress.


When your chicken is thoroughly cooked it will look like this. Off of the skillet and on a plate so you can add the red pepper, white onion and jalapeno slices.



When the onions are carmelized to your liking and the peppers are soft enough for you, add the chicken back in. I don't know why but pretend your Nike. Hello Nike.


Based on previous posts you would think that buttering bread is not something this blog is about. Wrong.


In an ideal situation I would have used a nice thick piece of bread but I didn't have any and Stephsmoke is saving up her bread making abilities for Bagel Bites that will be made soon. That said, there is some cheese at the store that I have been enjoying, I think its New York Cream and Habanero Pepper-jack. I used two slices here. Could have used more to get a really cheesy sandwich, but I had a turkey sandwich for lunch and there is such a thing as too much cheese in one day.


Added the peppers and chicken to both sides of the bread and combined them into a singular being. Put the whole thing on a new non stick skillet and let it cook for about 2.5 minutes per side. You can do it longer if you want to burn your sandwich but I don't particularly care for burned bread. Toast on the other hand is delicious.



Finished product with a side of Guacamole. The guacamole was just avocado, half of a smallish tomato, some red onion, garlic and lime juice with salt and pepper. Couple of different views for you.



All in all it's a pretty cheap, somewhat healthy meal. No it's not healthy at all, but not much that tastes good is. If you try it at home please send us a pic and we will post it.

Also, from a musical standpoint if you don't have the new J. Mascis album get it. It's fantastic.

And there is this:


~El Smokeador~