Brand New Season!

Howdy Roos!

September 30th marked the end of the 2011 season so it stands to reason that October 1 was the start of the 2012 right? RIGHT!!

The first area Tolbert cook off was October 8th at the Cedar Hall Bar in Lockhart.  We decided to go with me doing chili and Jon doing BBQ (status quo baby) ..except .....we weren't sure if there would be a BBQ competition due to the huge fires that trashed Bastrop and the current strict burn bans in our area.  Finally, on the seventh, the organizers worked out a deal with the Caldwell county Fire Marshall and after following an extensive, several page list of rules, you could cook BBQ if you so desired.

We didn't.  Jon decided to try his hand at chili (and beans) for the first time and I decided to experiment with my recipe a bit.

Isn't he adorable in a Rivercat Chili tee??

So we BOTH were cooking chili....and since I beat him a few times in BBQ, it makes sense he should have the opportunity to return the favor.

After what seemed like years without any rain and with most of the area reduced to moon rock, mother nature decided to give us a gift.

Hmmmmm could that be Rain??

And wind???

Yup we got poured on BUT we were lucky enough to be under cover of the Bar's patio so we stayed nice and dry for a change.

Dwight Hamilton (Central Texas Tolbert Chili Group god!) stopped by to say Hi.  He asked me if I was going to Terlingua this year.  Ummm No.  Only got 6 points.  Thanks for rubbing salt in the wounds sigh.  He did mention that first in this competition is an automatic qualifier for 2012 Terlingua... Gotta love his optimism!

So we set out to cook and actually had a helper!

This is Eugene. He is our family Elf. Usually he gets into trouble but he worked really hard at being good at the cook off.

So we cooked.  Jon was using my old stove so the fire went out every five minutes...pssstt.... thats why its my OLD stove.  Jon was a fretting ...I was a chilling....good chili cooks itself... thats my story and I am sticking to it!

Beans turn in was at 1 and chili at 2 and don't ask me how but I ended up judging ribs at 3.  Just a little taste... and a lick...nom nom nom.

After everything was turned in and while judging was still going on, I screwed up all my courage, poured some of my chili in a cup and marched all the way over to Dwight's camper.  I told him I trust his opinion and to be brutally honest. And he was. Brutally. Honest.  Ok maybe not so brutal..Dwight is a sweetie pie ...but he did tell me repeatedly TOO MUCH SALT. Ok got it.... too much salt. He thought I would still do well though. 

Fingers crossed!

Time for awards!

Eugene volunteered to hold our tickets.  See I told you he was trying to be good.

They announced the margaritas and the black eyed peas...then onto the beans......

Jon got ninth! of course there were only nine entries but hey... a trophy is a trophy!

They announced ribs and brisket and then finally onto the chili!

Dwight got eighth or ninth.  The gal that just won the Tolbert Ladies State Championship on 10/1 got fourth.  Jon and I were discussing the merits of salt reduction in both our recipes.

I was holding on to at least make final table.....

Dwight dragggggeeeddd out the announcements.  Joking about first points of the season and who gets bragging rights for getting them.

Jon and I discussed the merits of better preparation.

Dwight got to to the winning ticket and felt compelled to announce every single stinking number.... he said it was too important not to....ummmm everyone has the same number except the last four digits and I am starving.

Jon and I discussed the merits of eating then sleeping.

Dwight got to the last two numbers.....5.......7....

Jon and I discussed the merits of... wait a minute.... Jon was jumping up and down screaming ( and I do mean screaming) F%^& Yeah! F%^& Yeah! F%^& Yeah!

I looked at my ticket... Hey wait! That's MY number??? I just won???? What just happened here??

I beat Dwight?

I beat the current Tolbert Ladies State Champion?

I freaking won?

I just qualified for Terlingua 2012?? In the first competition of the season?

As I made my way forward in disbelief, Dwight proclaimed into the mic "All that I just told you about too much salt? Forget it!"

Surreal!

Got a real nice trophy too!

Eugene! Put that trophy down! Can't expect a family Elf to be good ALL th time!

Jon? No he didn't make final table but I don't think his story is over yet ;)
And now friends.... time to introduce a new tag line....

VIVA TERLINGUA BABY!!!!!!!!!!!!!!!!!!!!!!!

Its been awhile....

Ok so its been a little while since the last post...and I have a lot to cover in this one so I am going to cheat a bit....I promised some history regarding CASI vs Tolbert and here is a link that lays it all out better than I can:
http://books.google.com/books?id=7N0RlSLcS6sC&pg=PT139&lpg=PT139&dq=what+is+the+story+for+casi+vs+tolbert&source=bl&ots=hD6crGSD5S&sig=7YSLFObPfQRZe3RdevaE8Hs2ATo&hl=en#v=onepage&q&f=false

Yup its a long link but worth the click.

Now onto other stuff....

The 2010 - 2011 cook off season ended on 09/30/11.  There's still Terlingua in November but if you didn't qualify by 9/30 you don't get to go this year....

Guess who didn't qualify and isn't going? siiiggghhhhhhhhh.... I did however manage 6 points in 4 competitions so all is good. 

I finished out the year with a sixth, ninth, ninth and final table.  so all is well....and the new season started yesterday and yes I did cook.... I will post pictures tomorrow when I can figure out how to get them off my phone.

Oh did I mention..... I have a recipe!!!!!!!!!!! sorta.....something easy and absolutely perfect for those chilly evenings...... I hear its perfect... I am in Texas so I don't exactly have a chili (see... see what I did??) evening to try it on but I hear warm  food + chilliness = smiles all around.

Awesome Chili Chicken Recipe

So you competed in chili and beans and you have a ton of leftover chili and  beans..... what to do what to do.....

1. Spray your crock pot with a light coating of Pam ...the inside of the crock pot silly..... if you spray the outside it will be too slippery!

2. Trim the fat and ickiness off of about 3lbs boneless skinless chicken breast.  Toss that in the crock pot. The chicken not the trimmings.....

3. Add about a cup of leftover chili (even if it isn't good chili it still works).

4. Add about a cup of the leftover pinto beans. 

5. Cook on low for about 6.5 hours.

6. Serve with pasta or rice or just some nice veggies!

Yummmmmmm and it freezes great so you can use it in tacos or pitas later!

Ok, signing off the 2010 - 2011 year.....

Howdy ROOOOooooooOOoooOooooO!!!!!!!!!!

Psssstttt..... come back tomorrow so I can tell you all about the start of 2011-2012 and Jon's first time cooking chili!



Wow what an exhausting month!

Ok who set my clock ahead??? Its mid-May already!! Lots of news...most of it the same old same old but whatever hahaha :)

Ladies State Chili Championship (CASI) Cookoff -

Got there about 9am ....by 9:05 someone was handing out Bloody Marys.. ...interesting tone for the day! At noon they had Tequila shots going and by awards at 5 the gals had wine glasses full of I don't know what. 

And we couldn't have asked for a more beautiful day! Usually its windy and wet and there's some serious danger with falling limbs and falling Celia's but not this day. It was all sunshine and goodness.

We had a really great time. Fabulous time. Amazing time. There were 200+ cooks. I didnt make it off first table. Sigh....back to the drawing board.....and off to......

Howdy ROOoooOooOoOooooooo (CASI) Cookoff- New Chili recipe! 163 cooks! Regional Championship! Spots 1 - 5 are automatic Terlinqua qualifiers! Beautiful weather! Scary trees!

Seiously scary trees... that is what was over my head while I was cooking....

 Spent some time with some old cook friends from both BBQ and chili.

Oh yeah, Jon competed in BBQ...

Learned alot about glo-stringing ....Jon took sixteenth in Ribs and I didn't make it off the first table in chili.

Seriously, this is getting old. But Mama Sue came in second  and a friend stopped by to hang out for a bit so that was wonderful!!

I tasted the leftovers when I got home and realized I didn't have enough salt in it.  Ok let me retry this ....

Sarge Bell and Rory Martin Memorial (Tolbert) Cookoff - I love rolling out of bed and going to a cook off thats just a few miles from my house!! Just a lazy feel to the day yay!

We rolled in at about 815 am.  Jon was cooking ribs or I would have gotten up much later or gone to the gym first  lol.  And another perfect weather day.

We registered and started setting up.

This apparently upset a mockingbird because she felt the need to swoop on us constantly as we were putting up our canopy. Thank goodness she was distracted by the tremendous number of turkey vultures and decided to go after one of them (she won).

I cooked my chili as usual. Jon cooked his ribs and one of his bandmates came and hung out with us for the day.

Awards ceremony about 5 pm and Jon took third in ribs!! Yay Jon!

Then they announce the chili sigh. First place is automatic qualifier for Terlinqua "behind the store" and there were enough competitors for second through tenth to get points.  I don't know how many there were but enough apparently.

10th place chili-not me.
9th place chili-not me
8th place chili - not me
7th place chili-not me
6th place chili - not me
5th place ch.... wait a minute.... go back one... 6220?? Is that what he called??? Oh sh&^ that IS me..lol

Yup, I got sixth place in chili and even beat out a past Terlinqua champion or two. Can you hear the angels singing?? Oh that's me sorry lol

And I finally have a chili trophy... and two points towards Terlinqua "Behind the Store".

And I couldn't have done it without the help of my buddies :) Yes, I made it off first table and a promise is a promise lol...I will be making you guys some of MY chili.....and Thank you!

And if you are wondering what is the difference between CASI and Tolbert AND Terlinqua and Terlinqua "Behind the Store"...I will explain it all to you in my next posting!

Next cookoff is in Blanco TX...until then..... come one...let it out.... its time...

HOWDY ROOOoooOOOOoooooOOOOOoooo!!!

Hmmmm

Has it really been almost 2 months?? Ok who shoved me into a time portal??? Seriously??? It's one thing to say I'm old... its a completely different story to act old!

Ok when last we met, I had inadvertently almost poisoned my work buddies with large quantities of salt....ever see that original Star Trek episode with the salt monster? Yeah, it was that level.

Lucky for me, they have forgiving personalities and iron stomachs cause they agreed to try again and I got some amazing feedback! 

So onto the competition!  Since I didn't pre- register, we pulled in around 9 for registration.  There is a definite advantage to doing a cook-off just a few miles from your house.... slept in til like 730 yay!

Anyway, we pull in and they hadn't set up the registration table... or gotten up and moving... or anything... must have been a heck of a party the night before... considering it was at a bar... I shouldn't be surprised? :)

As we were deciding if we should set up... this is what crept ever closer....

Yeah... we weren't that thrilled either.... especially when the skies opened up.... soaked everything... then closed up just as fast... it did leave behind a friend.... some serious, kick ass wind... must have been gusting 30 mph or so.... I had a great video of the main table and some competitors table top rigs blowing away but managed to corrupt it trying to download it to my desktop sigh.

In light of the carnage, we "Feng Shuied" (and I googled the spelling so yes its right ) our spot.



It really helped keep the fire lit and the wind in its place....Time to cook....and cook we did! The chili came out pretty awesome!

And the results were,........We didn't win...Oh.What.A.Shocker. Again - didn't make it off first table....grummmbllleeeeee .... really thought we had it this time sigh.

We did get to taste the winning chili...not my cup of tea....maybe some day I will figure it out.

Did have a positive out of all this though....

SOT (State of Texas) pod came over and personally invited me to join.  Thinking maybe I will... they are here in Austin and I could actually go to meetings...but off course I would still keep my membership in the Highland Lakes Pod....:) Love them peeps....

Coming up next weekend .....

TEXAS LADIES STATE CHILI CHAMPIONSHIP!!!!!!!!!!!!!!!!!

Will I win? No, not even close.
Will I place? Ummmm no to that too.
Will I make it off first table? I think we know the answer to that too?
Will I have a blast? Definitely!! So if you're in Seguin next Saturday, come say hello!

Until next time.....you know it.... say it with me..... out loud.....

Howdy ROOOooOoooOoOooooooo!!!!!!!!!!!!!!!!!!!!!!!!!

Thank You!

I want to start off giving a huge THANK YOU to Savanna, Aaron, Brian and Suzanne for willingly and knowingly taste testing the chili yesterday.... I haven't heard from Moses yet (Hopefully he isn't unconscious in the stairwell!). And sorry about the salt :)

I will be retooling the recipe based on the very precise feedback ... If you want detailed information  then definitely ask a Business Analyst lol!

Again, I really appreciate the help yesterday...ummm.... would any of you be interested in doing it again on Thursday? >:)

Howdy ROOooooooOOOoooooo!

Its that time of year!!

Howdy ROOoooooOOOooOOoOOoo!!!!!!!!!!!!!

I know I usually end with that BUT its ..its...its...CHILI SEASON!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Yahhhoooooooo!!!

First competition for me is March 5th at the Giddy Up bar on Manchaca Rd here in South Austin.....Brandon is ..may..might... maybe coming out to play....everyone is invited..and encouraged...just come on out!!

Right now I am pulling off a new batch of chili....ok maybe not right this very second....cause that would be kinda difficult when I'm typing..but you get the idea...

Anyway, it's chili season and I am dusting off and revamping some recipes.....so if you volunteered to taste test.. then its on its way :)

I have the following enlisted for tasting:

Brandon
Brian
Moses
Aaron
Suzanne

Did I forget anyone?

Things to remember if you have volunteered:

1. Its freaking hot..hot hot hot hot hot...ok not that much hot but you get the idea
2. Its freaking salty..very very very very salty and yes it is THAT salty.... competition chili is usually amazingly, tongue searing, mouth trashing, tummy killing salty..... if your chili is number 47 you need it to stand out....
3. I am not responsible for the need for emergency services due to number 1 and/or number 2! :)
4. And mostly, remember my yummy chili doesnt taste like this lol

Judging criteria
1. Aroma
2. Red color
3. Consistancy
4. Taste
5. After taste

I never make it past number 2.... MY chili is orange and made from actual chili peppers so this is where I get tossed ( seriously, they will toss your styrafoam chili cup right in the trash sigh)

I will print out some judging sheets and you guys can judge... and BE HONEST....I need some real feedback...oh and have some kind of carbonated beverage..... this stuff will burn the hair from your nose AND chest!

And if I haven't mentioned it before, I really appreciate everyone's help....but seriously, I'm not responsible for second heads growing or the need to shove your face under the faucet in the break room...

Did I mention salty??

Ok it's 9 pm already yaawwwnnnnn


Howdy ROOoooooOOOooOOoOOoo!!!!!!!!!!!!!

A little (and I do mean little) history AND a new recipe!

Howdy!


Today's blogumentary goes out to Aaron ( see told ya I'd mention ya!).

I have been asked on several (many, many) occassions how I came up with my team name and my logo (isn't it adorable! It is... you can admit it... we know its true..)..well... here is the story... mostly...sorta...Oh and I have new recipe too!

A story AND a recipe?? Can you handle the excitement??? If it's too much, let me know...cause I will stop.... I don't want to overexcite anyone....

You're ok? Good.. here goes..

How did I get my team name? Easy, I was at my first chili competition and they asked me for a team name... shoot! I need a team name for chili??? I wish I knew that beforehand sigh....BUT luckily I was wearing the BBQ team shirt so I stole it from that (RioGrande RiverCats)..quick thinking right? right? sheesh just give me this one and say right....

Now, how did I come up with this amazingly adorable logo??? I don't know.... it just came to me one day.....
 
 

If I ever figure out the inspiration, I will let you all know......(and NO thats not the pot I use to cook chili!)
 
Ok New recipe.... this isn't one of my recipes and I have to give credit to the WeightWatcher's boards for it...but its tasty...and if you haven't learned by now....DO NOT subsitute chipotle chili tsp to tsp for chili powder....just a bad idea all around.... unless you aren't planning on eating it and are just serving it to others.... then have the video camera ready and a direct link to youtube >:)
 
 
 

Chili Rubbed Pork Chops

 

 

Ingredients:(what do I need to go out and spend money on?)

 

2 tsp Chili Powder (you had me at chili powder sigh)

1 1/2 tsp packed light brown sugar

1 tsp cumin (cuuuumin oooohmin)

1/2 tsp ground cinnamon

1/4 tsp salt

1/4 tsp black pepper

20 oz lean pork loin boneless center cut chops ( a very looonngg way to say lean boneless pork chops)

a spritz of cooking spray

 

Instructions: (ok I gots some stuff what am I doin?)

 

1. In a small bowl, combine chili powder (sniff sniff ahhhhh), brown sugar, cumin, cinnamon, salt and pepper (don't drool in it!)

 

2. Butterfly pork chops by laying them flat on a cutting board and slicing in half horizontally, stopping about a 1/2 inch from the edge to keep halves attached to each other. A picture would be awesome here but I don't have one so ummmm good luck.

 

3. Flatten them open on your work surface/cutting board/whatever you're using.

 

4. Rub spice mixture on both sides of each butterflied chop.

 

5. Place chops on a plate. cover and refridgerate between 1 and 24 hours ( i just toss them in a ziplock and "shake" then store them)

 

6. Spray the grill with some cookig spray so they dont stick....although its really funny when they do and someone else is trying to remove them...

 

7. Grill on side one for about 3 or so minutes the flip and grill for abouther 4 or so minutes until internal temp is about 160 ish.

 

Serve with seasoned cous cous and fresh salad... its really quick and easy... unless you don't understand how to butterfly the chops... then you may have an interesting time....google it.... its easy to do .... really... you are just cutting it in half ...mostly....

 

Oh and you can also fry them in a pan but why would you want to???

 

Ok unitl next time.....and nope... I dont know when that will be.... its part of my charm.....this is why you all love me so....

 

Howdy RoooOOOOooooOOOOoooooo!!!