Big Daddy's Special Reserve

OK. It was our friend Mike's 40th Birthday this weekend. Since Shannon and I Hijacked his birthday last year for me to propose to Shannon, I thought we owed him BIG. Mike's favorite ribs come from Hungry Harry's. Now my co-worker has been working there for 25 years. So we had a plan. Dennis and I got together with Jeanne and we were gonna hook Mike up. Dennis was gonna do his own special thing. He smokes his ribs using old whiskey casks that have been charred inside . All in all, it is an 8 hour process. Well to heat them up for Mike, Dennis suggested that I use a little liquid in the pan to keep them moist. Well our friend Marcus from Alabama had sent us the best stuff, Wicker's Original Marinade and Baste from Missouri. The combination of these "Best Of's", from whiskey casks to Missouri baste and all the love in between created something truly special. "Big Daddy's Special Reserve Ribs". Dennis warned me they would be tender, but these ribs you had to slide the plate under instead of picking them up as they would fall apart. Dennis called me today to see how the ribs went over and I had to tell him that, and I quote Mike, "Those ribs were off the chain!!". Happy Birthday Mike! Those were just for you. BTW, Shannon is already planning the 4th of July "Big Daddy Special Reserve Ribs" for us all.
Love you all and see you soon,
Robert

We've Been Schooled!

OK, I know it's been a while since my last post but this is a must. I have a friend (my age) that has been cooking ribs since he was 16 years old. How can you argue with almost 25 years of experience. Now my wife Shannon loves herself some ribs. So I decided to take her to Hungry Harry's in Seffner, where my friend Dennis works, to let her try these rib s. In my personal experience I have never had ribs this tender and flavorful. Shannon was blown away. She had memories of the roadside smokers and stands in Mississippi. We both now have a favorite place to get our BBQ. I would definitely encourage anyone to try Hungry Harry's. They have two locations, but I have to be a little more partial to where Dennis cooks. If you have read some of the earlier posts about "A Truly Humbling Experience" you would understand when I say that a co-worker wanted to challenge Dennis to a rib showdown and I had to intervene in his behalf. I am one to challenge a dish, but I have learned also to cut my losses. I promise you if you try Hungry Harry's you will not be disappointed, but Shannon's and my vote is for the Seffner location. Thank you Dennis again for an amazing experience.

Robert & Shannon

I Have To Do It!

I had a customer today, dissapointed because we quit carrying Makato Vegetable Sauce. This is what is also known as Yum-Yum Sauce in the Japanese steakhouses. Now I used to live in Melboune, FL where this restaurant is located. I loved it. It was always amazing. Their Ginger dressing is what I usually purchase. But I had to help, and told this customer I would tell her how to make it if she came in tomorrow. After a little digging (the place I thought I had the right recipe but it didn't!) I found this site. That was it!! It is correct! Just compare the ingredients to the Makato's Veg Sauce. I would have written it on the blog but the website requested we do not repost the actual recipe. So, honoring that I decided to link you to them. Thanks so much to Chuck for discovering and sharing this long sought after and amazing sauce.

Creme Fraiche

I thought I would post this for John since we don't sell it in the store.

Creme Fraiche

Ingredients:

1 1/2 cups heavy cream
1/2 cup low-fat (1 percent to 2 percent) buttermilk
1 teaspoon sugar (optional)
1/2 teaspoon pure vanilla extract (optional)

Directions:

Pour cream and buttermilk into a 2 1/2-cup jar with a lid. Replace the lid, shake well, and allow mixture to rest at room temperature for 6 to 8 hours. Refrigerate for at least 24 hours before using; the mixture will reach its optimal thickness after 4 or 5 days. 

In a large metal bowl, whip refrigerated cream, sugar, and vanilla with a balloon whisk until it achieves the consistency of whipped cream. Serve fresh berries on top. 

Enjoy

Robert