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Well folks, this is going to be one busy weekend for us at Bigmista’s Barbecue.
Fresh & Easy Free BBQ
This Friday, July 15th, I will be working with Fresh & Easy Neighborhood Market to do our 1st FREE BBQ in the L. A. area this year. We have already been to Phoenix, Las Vegas, Palm Springs, San Francisco and Fresno and now we are bringing the BBQ home to you! We will be serving up the Grill Pack that includes 4 ground beef patties, 4 mild italian sausages and approximately 8 pieces of marinated chicken. That’s almost 5 lbs. of meat for only $9.99. We will also be serving sides, chips and dessert.
The address is 2475 Cherry Avenue, Signal Hill, CA 90755 and we will be serving from 5-7pm.
Get Ready for the Eat Real Festival
The Eat Real Festival is this Saturday and Sunday and the whole crew will be there serving up some BBQ goodies for you! The Helms Bakery District in Culver City will be transformed into an epic food festival on July 16-17. Food, drinks, music, demos and more will be on display this weekend. All of the food vendors will be serving up delicious goodies and nothing will be over $5. That’s right! You heard me! No food over $5!! Now that’s a reason to get up off of your couch and get your but over to Culver City for the Eat Real Festival.
And yes we will have PIG CANDY!!!
We’ll be there waiting for you with some Real. Good. Meat.
My father-in-law, Glenn, has been bitten by the BBQ bug. He has become a part of Four Q and works with me at the farmers market. Lately, he has been looking at smokers. I told him before he spent some money on a smoker, let’s clean up the UDS and so he could use that to practice on.
My Ugly Drum Smoker (UDS) hasn’t gotten much work since I got the Spicewine so I figured it would be perfect for him. I found a tri-tip and a brisket point in the freezer for burnt ends so we went to work.
We turned out a great meal and he has a smoker at no cost. Seems like a great way to start the year.
So the other night I need to make dinner but I didn’t want to go to the grocery store because we were going away for the weekend. I need to improvise with what I had in the house. But that’s what I do right?
So I took up the challenge. I looked at what I had in the fridge, freezer and pantry and came up with some Italian and Mexican ingredients. Fusion it is!! I call the dish I came up with Enchillasagna.
Here are the ingredients:
1 lb. Hot Italian Sausage, cut into small rounds
2 15 oz cans of diced tomatoes
1 tbsp Kosher Salt
2 tsp Black Pepper
1 tbsp Garlic Powder
1 tsp Cayenne Pepper
1 tbsp Chili Powder
1 tbsp Italian Seasoning
8-10 Corn Tortillas
8 oz Shredded Cheddar Cheese
6 oz. Queso Fresco Mexican Cheese, crumbled
Brown the sausage in a sauce pan. Crumble it with a spatula or a spoon. Remove the sausage from the pan. Pour in the tomatoes and add all of the seasonings. Puree (blend) with a hand blender and simmer over low heat for 15 minutes.
Warm the tortillas. (I usually do this on the burner on the stove but you can also wrap them in a damp towel and microwave for 15-20 seconds.)
Cover the bottom of a casserole dish with a layer of tortillas. Sprinkle half of the crumbled sausage on top of the tortillas. Spoon half of the tomato sauce on top of that. Cover with half of the cheddar cheese. Sprinkle half of the Queso Fresco on top of that. Repeat.
Put the casserole dish in a 350 oven for 20 minutes. Remove from the oven and let it rest for 10 minutes.
Serve and eat.
The Survival Gourmet
I spent the last two days down in Huntington Beach, CA with my good friend Big Country. Country is a BBQ competitor and a caterer. We have teamed up on several occasions both in catering and at BBQ contests, so when he asked me to help him cook for his birthday party, I did it without a second thought.
We did most of the prep work on Friday night while we watched the UFC pay-per-view. We ended up coring about 100 Jalapeños for ABT’s.
For those who don’t know, an ABT is a Jalapeño that has been cored and stuffed with cheddar and cream cheese mixed with different seasonings and possibly some type of meat or seafood. Then it is wrapped in bacon and put in the smoker for a couple of hours. Time consuming but well worth the effort.
Country and his friend Monkey (I’m not making that up.) rewarded us by cooking a Prime Rib in the smoker. It was rubbed with Montreal Steak seasoning, garlic and rosemary and had rosemary twigs and green onions shoved through it. It was definitely a pretty sight.
You can see how it turned out the top of the post.
We ended up cooking 18 racks of ribs, 4 pork butts, 10 fatties, the ABT’s, mac and cheese, 48 ears of corn, green bean casserole, bbq beans, pineapple coleslaw, pasta salad, a host of other goodies and three different delicious cakes that were baked by Country’s neighbor Jennifer.
This was a great party and I hope that I get invited next year. Thanks for including me Country!
If you would like to see all of the pics from the party, go here:
The Survival Gourmet