Santa Maria style BBQ!

Here's a fun diversion ....

We had a traditional Santa Maria style barbecue a couple weeks ago, and I'm now finally getting around to posting. I made my own rub for the Tri-Tip, homemade salsa, garlic bread, and pinquinto beans with terroir-appropriate wine (in my opinion). Was fab!


Prepping...

And I also made Apple Crisp. Only one pic before baking and devouring...

Listening to Ozzy, making Cuban Black Beans and Rice

Homemade Jamaica, beans on the stove, my plate 

Sent from my iPhone

Review on last night's dinner

Last night I made Split, Stuffed, Baked Chicken with a Mexican influenced salad of Sweet Potatoes, Caramelized Onions and Guajillo Chile Dressing, and Slow Cooked Cranberry Beans. The main dish was Fall poultry comfort food, the rest was Southern Mexican. Not exactly the same 'flavor profile' but it was fine.
Everything turned out OK, but there were definitely challenges. Namely: timing. Knowing when the chicken is done and being able to estimate when everything will reach the table.
One factor that needs to be addressed is the temperature in my oven. Maybe it's time for a new oven thermometer. Recognizing that in the past I would often cook too hot, I now am so careful that it seems to take forever. I keep opening the oven, checking, putting it back in, wondering if the temperature will catch up during rest, setting my timer for another 10 minutes, watching the golden light brown color darken and darken, wondering when we'll eat, and when to reheat the other dishes that have been ready, wishing I hadn't dressed the salad yet... It still seems like so much guess work! I'm thinking that with properly calibrated tools, I will have a better timeframe and smoother transition from oven to plate.
My next point: I need to make and remake the same thing to master it. Otherwise each dish will always be a crapshoot and I'll have gained little knowledge and continue to over/undercook. I don't think I'll make the exact same chicken as last night, but I'll still do a whole chicken, perhaps an easier version from class where you just rough chop lemon, garlic and herb sprigs and throw them into the cavity. How easy is that? Then make a sauce from the drippings. OR maybe brining will become my signature, go-to move where I attain perfect, effortless results. 
Side note on the two Mexican dishes I made from Rick Bayless' book, they were fantastic. I love the way he gives you Riffs to change it up or add to the dish. These may become signature dishes too.

Recent Creations

With a little leftover pie crust, I had to make something! So I improvised and threw together a little rustic berry galette. It was delicious. I really probably should have had dinner first, but oh well.
Also shown is a Sazerac (in the juice glass) and the simple syrup I whooped up because I needed it to make said Sazerac. Yum.



I took a Bean Workshop class over the weekend, wherein I made Black Beans, Arroz Blanco and Fried Plantains. Pretty easy, really. The best thing about this dish is that it's like having a meal and dessert at the same time.