Although I am a big fan of peppers, I can’t say I personally cook with them all that much. I like to stuff bell peppers with a sausage breadcrumb mixture, make an occasional spicy Thai soup, but I don’t have a vast repertoire. Given that it’s about to rain peppers, I have got to get my house in order.

My first foray will be to make the perfect Jalapeno Popper, a favorite guilty pleasure. There is an incredible farm on the North Fork named Catapano that makes some of the best goat cheese I have ever tested. I think that cheese, jalapenos from the Shambaugh Victory Garden and a light tempura batter are going to produce a real winner. We’re also growing a lot of tomatoes and some really hot peppers so Salsas are a given. But what next?

If you have a great pepper recipe, please post a link in the comments section. I’d love to try a number of recipes and could really use the help!

Learn for yourself!

Sometimes a man’s gotta do what a man’s gotta do and, I guess, this is one of those times for our beloved admin, erstwhile coach, training partner extraordinaire and certified master of the grill Jeff. He’s packed up the shop, loaded what’s important and is redeploying to the left coast in search of fortune, adventure and cracked crab. As we all navigate the fog caused by last night’s sayonara wumpus, I’d just like to pause for the cause and give a hearty HUZZAH to our partner in crime.

Fare thee well sir. You’ll be sorely missed but we’ve every confidence you’ll quickly get to holdin’ it down out there and swelling the ranks of the Dukes West Coast Chapter. Write when you get work and we’ll come inspect your beachhead.

Vaya con dios y un gato en tu pantalones Amigo.
-mismanagement

The Pit Authentic Barbecue
328 W. Davie Street, Raleigh NC
(919) 890-4500

Now, if you are a fan of real BBQ, PLEASE CLICK HERE to see one hell of a slide-show from the folks at Off The Broiler.

60 Second Charcoal Starter

I would normally try and be witty and write a description of the product, but I think it is almost impossible to beat Skymall when it comes to product descriptions so here you go:

The barbecue starter that ignites charcoal in 60 seconds without requiring the use of lighter fluid, allowing you to start grilling in five minutes. Similar to the heat-focusing technology used in paint-stripping hot-air guns, the charcoal starter emits hot air at 1,290° F, providing a constant, precise flow of heat from the tip of the unit. Simply plug the device into a standard wall outlet, place the metal tip into the charcoal and hold down the button. When the charcoal sparks, remove the tip from the coals, but continue to point the unit at the charcoal for sixty seconds. Also ideal for lighting a wood-burning fireplace, the device has a cool-touch handle and an integrated stand.

Retail Price is $79.95 and does include an integrated stand.

The conversation did put me in mind of something funny from my childhood though. I remember a crotchety old Scout Master that I had cooking a small bear roast on the block of his 70′s F-150 while we were out competing in a winter derby of some sort. Yeah, yeah; I grew up in the hick-ish northlands where bear roasts, winter sled dog races and 70′s F-150s were pretty much the norm. But that’s not the point…what’s important to note here is that it is more than possible, if a little rural gangster, to cook a delicious meal on the top of your engine.

The Dukes are always as interested in unusual cooking techniques as we are in motorsports, beer etc. So, should we find ourselves unharmed, but deep in the desert with some ‘unexpected’ meat around, Mexican steaks can be cooked on a support truck’s engine block. Just sayin’.

In the interest of education, I provide the following guidelines:
* Prepare the food as if it were going into your oven
* Double-wrap securely in foil
* Identify your cooking surface. Usually the exhaust manifold is best, but warm up the engine, then shut it off and check for hot-spots.
* Make sure your food will fit snuggly in the cooking spot with the hood closed (test with a crumpled ball of foil approximately the same height.
* Cooking on the engine is essentially the same as braising and will take longer than a standard oven and shorter than a stockpot.
* Drive till it’s dine-time. Note: this is dependent on flat driving surface that will not upset the deliciousness secreted under your hood. Baja will require a stationary vehicle for cooking applications, lest we wind up with roast beast all over the engine block.

Sample barbecue approximate cooking times:

* Shrimp: 30-50 miles
* Trout or Salmon: 60-100 miles
* Chicken breasts: 60 miles at 65 mph
* Chicken wings: 140-200 miles
* Pork tenderloin: 250 miles
* Sliced, peeled potatoes: 55 miles

especially enterprising regular block cooker

Looking ever onward, 2008 looms large and Baja preparations are in full swing. It looks like we have the riding team pretty much set and in the coming weeks there’ll formal announcements on the team, equipment package(s), pit/support strategy and evolving sponsorship and partnering relationships. All in all – it’s already beginning to feel like 10 months isn’t going to leave a whole lot of time for anything but work and preparation for the race.

For those who have been keeping up with the evolution of DOFB and our various exploits – we wish you the safe and relaxing close to 2007 and look forward to prosperity and great deeds in the coming year; cheers!

Due to unforeseen circumstances all modern gadgetry was rendered useless during the cooking process and we really went caveman style on the spit.

Motorized rotisserie – not working, lights – no chance, this was really cooking under the stars, supported by Birch’s constant hand cranking and everyone’s burning desire for lamb chops.

The pictures below highlight the adventures of roasting a whole lamb, a process I highly recommend for you amateur bbq folks out there.

 The Menu

With 3 days out, here is the 2007 Taste of Fall menu and proposed schedule. With over 5 1/2 hours of eating planned, this looks like it is going to be a fantastic Taste of Fall. Thanks for all of the guest chef’s planning and preparations thus far, it’s going to be legendary!

3pm Welcome Toast with Roast Oysters and Chestnuts

4pm Fondueà laWhitney Browne

5pm American Pickle and Pâté “Restrospective”

6pm Soup and Salad Course: Potato & Parsnip, Pumpkin-Ginger and Salads à la Wendy, Sam & Bill

7pm The Lamb is served… Hobo Packs of Roast Vegetables & NG’s Polenta Secret with Mint Yogurt Sauce and Red Wine Reduction

8:30pm Amy and Lydia present: Dessert

Due to irregular cook times or excessive hilarity, this plan is subject to change.

Middle Earth Pumpkin Farm, North Fork

This is a great little book with 101 Bacon Recipes, which I may decide to carry around with me at all times and best of all it is spiral bound. Check it out

The first commitment we have made is to rotisserie roast a whole lamb. Yes that is right, we are going to spit roast an entire lamb, about 45 pounds worth. The planning is serious and has included purchasing the motorized rotisserie, acquiring body bags (don’t ask) and digging of fire pits. This planning effort will probably need many pre-dinners and roasting simulations just to get our feet wet. To get an idea of the whole lamb that we will roast this image below should help out.

There will be regular updates on the Taste of Fall on this blog as well as on the Tasty Tuesday blog. Stay tuned