Guy Grub

HomieCast 16 w/ @CraigShoots, B Dizzle,@Eves3, Rick Doucette and @Joey_C Taped 4/25/16

April 26, 2016 — 1 Comment

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HomieCast 16 w/ @CraigShoots, B Dizzle,@Eves3, Rick Doucette and @Joey_C Taped 4/25/16

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Topics Include:

James’ Joey’s New First Generation Weber Stainless Steel Performer Being Stored at Cape Ann Giclee

Homiecast Grub: Linguica Sandwiches, Marinated Steak Tips,Pan Seared Day Boat Scallops, Desert Reeses Peanut Butter Cup Special D-Fence Edition

Craig Very Happy about the Brady Suspension

BJ thoughts on going away to College and what tools High School Students Use To Select Colleges Today. Advice to BJ on where he should go on Spring Break. Also, would BJ join a frat?

If you were running People Magazine who would win most beautiful woman of 2016?, Which Celebrity Death would most impact you?

Nice to have Dave and Nancy Marciano on the GloucesterCast and how genuine and humble they have stayed.

If any celebrity could walk through the door and hang out with you, who would you choose that celebrity to be?

How enjoyable is it to watch Celtics Basketball again?

Do people not realize that if a Car Dealership offers a $200 referral fee that they’re obviously going to have to pay $200 more for that car because the sales manager who has the final say on the price is going to have to factor that referral into the final price of teh car?

The ineptitude of certain people that submit press releases and how crazy it drives us if you edit someone’s press release and then they don’t even share it on their own social media channels.

James Bloodies His Hand

The most timeless beauty of all time. Marilyn Monroe/Cindy Crawford/Adriana Lima/Bridget Bardot/Sophia Loren

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Meat
Joey’s new Grill Being Stored At James’
James Eves Bloodied
You Lookin at Me?
Craig Claims the Pats R Gunna Need D-Fence
Day Boat Scallops

 

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HomieCast 15 with @CraigShoots, @Eves3, B- Dizzle, Rick Doucette, and @Joey_C Taped 4/12/16 at www.capeanngiclee.com

April 13, 2016 — 1 Comment

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HomieCast 15 with Craig Kimberley, BJ Mohan, Rick Doucette, James Eves and @Joey_C Taped 4/12/16 at http://www.capeanngiclee.com

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Topics Include-

The grub: Craig’s outrageously good Jerk chicken wings, Maria’s Pizza. beer, Jameson Irish whisky.

The HomieCast Grilling Streak Is Still Alive Thanks To Craig.

Dodgeball recap/Getting emotional

After Dodgeball in the car I was talking to Kate about how there’s so much that goes into putting something like that on but when you’ve got such awesome friends the obstacles you run into all get worked out when you’ve got those kinds of people around you in the planning stages.

Alicia’s team descended on this one guy on Rabbits team and I thought there was going to be a cat fight for sure.  The way they were throwing themselves in between the other girls and the guy it was unbelievable.

Aggressive box blocking. The fight for the peen

Cutting the cord.  How much do each of you guys pay what do you have for service and do you plan to do anything about it?

I pay $181 for the triple play and I think it’s outrageous.

Bruins didn’t make the playoffs and I didn’t even think that was possible with how many teams that make the NHL playoffs. Attending an NHL Playoff game is intense.

Last year or so Yeti coolers all the rage.  Craig shooting a show and the mountain man guy is sponsored by Rtic coolers.  Go to the website and literally half the price for what looks to be exact same cooler.  Some guys saying but these other coolers are made in the USA.
What percentage if any percentage more would you pay for an American made cooler that has the same exact specs as a foreign made cooler?

I get sick thinking about how much money I wasted on gas grills. On the hunt for CraigsList grills for James and Craig.

Advice for BJ going to college for orientation.

How Instagram works for young people.

Rick’s Insomniacafe On Facebook

 

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Guy Grub: Stupid Easy Stir-Fry On The @STOKGrills Charcoal Drum Using The Wok Insert

October 9, 2015 — Leave a comment

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Stupid Easy- Stupid Quick-Super Stir Fry On The Grill Using The STOK Charcoal Drum with yet another one of their winning grill inserts.  This grill is so versatile with the different inserts that you can use.  Tonight I literally pulled the wok insert out of the box , noted the non-stick surface fired up the charcoal and while the coals were heating up I put the ingredients together. 

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Sesame oil (one turn around the wok)

Medium sized onion diced up

Cup of frozen veggies

A Bag of Uncle Ben’s Ready Rice (heated up in the mic for 90 seconds)

4 Tablespoons of Soy sauce

8 or 9 cooked shrimp

1 Egg

 

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Fire up the grill and take out the cast iron center grate where you will place the wok insert.  Move your coals around the outer sides of the drum so there’s plenty of heat but not directly under the wok.

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Once the wok insert is heated up put in your sesame oil and toss in the onions , stir till they soften.

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Then add the frozen veggies and warm them through, constantly stirring.

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Once the veggies are warmed up make a little space and crack an egg and scramble it up. Toss in the rest of the ingredients and keep tossing til the shrimp are slightly browned

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Done!  Literally 5 minutes of prep and not much more cook time.

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Live Smoking Play By Play : Beef Short Ribs This Morning At www.thehomiecast.com

September 20, 2015 — 1 Comment

Check Back All Morning Long At www.thehomiecast.com For Updates Every Hour.

Setting up for a low and slow smoke looking for 275 smoker temp.  Rubbed three sections of the short ribs with Paul Prudhomme Seasoning and one with coarse salt and crushed black pepper after coating with olive oil.

The smoker set up using the minion method :
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imageShort Ribs Hit The Smoker At 6:15AM

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Three hours in oozing goooooood –
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Four and a half hours in, pull em and wrap em-
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After an hour wrapped it was time…
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Epic Bacon Bomb, Atomic Buffalo Turd and Grilled Potato Wedge Dinner On The @STOKGrills Charcoal Drum

August 31, 2015 — 1 Comment

The official Grill Of TheHomieCast came up big once again!

First Kate softened up some thin strips of onion and peppers-

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Next laid them down the middle of a hamburger patty

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Added some Mexican cheese blend and whatever rub you have laying around

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Fold the burger patty over and form into a bomb pinching all the edges together

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Wrap in bacon.  MMMMM bacon

Soak wooden skewers in water for at least 20 minutes before skewering the bacon bombs for grilling.

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Cut Russet potatos into wedges and boil the wedges for about 7 minutes with a generous amount of sea salt in the water.  Take poatatos out and pat dry and then coat the white cut sides with a mixture of black pepper, salt and olive oil.

Place them on the grill white side down for 5 minutes or until golden brown, then turn to the other side to brown it and reapply the olive oil/pepper/salt.  The potatoes when finished are so unbeleievably light and fluffy inside and crispy on the outside.  you won’t want to eat them any other way.  serve with sour cream and bacon crumbles and thinly chopped green onion to dip in.

On the grill-

Prepare grill to offset cook the bacon bombs with indirect heat You want the grill temps to be around 350 so adjust your vents accordingly.

The potato wedges will cook in about ten minutes.  Once they are done you can put them on a foiled cookie sheet and keep them warmed in the oven (or just plan to start them later in the cook)  the bacon bombs took about 30 minutes at 350 using indirect covered heat.

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Here are the finished potato wedges.  AWESOME!

 

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The bacon bombs on the STOK Charcoal Drum’s cast iron grates-

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Finished Bacon Bombs

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The potato recipe came from YouTube and can be found here Made by the YouTube Channel Toni Fiore TotallyVegetarian website- http://delicioustv.com/

The Bacon Bomb was my take on several different bacon bomb recipes.

Live Pork Butt Smoke Down at the Dock

August 30, 2015 — Leave a comment

My Boy Enrico Palazzo (Eric Lorden) grabbed a couple of Pork Butts and Head Chef Jeremy at Passports rubbed em down with the love rub, they sat overnight in the love letting the rub marry up with the pork.

 

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5:00AM 8/30/15 set up the smoker using the minion method.  Filled up the charcoal basket after placing four chucks of cherry in equal distances apart around the circle.  then took out the middle lump charcoal , got it going in the chimney and then once they were burning red I dumped them back into the center.  The idea is that the charcoal will slowly burn from the center outwards for a long low and slow session.

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5:26AM The two butts go on.

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Two hours in at 7:25AM

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After I opened to check on the butt at the two hour mark the temperature in the smoker spiked to over 300 degrees.  I’ve been struggling to keep the temps down and have three of the vents chocked down 2/3 of the way and got the smoker temp down to 250, onward we go.

8:38AM nearly 3 hours in and the grill is at 248 and internal temp of the butt is 144.

10:53AM Update :
FIVE HOURS IN TO OUR SMOKE smoker temp 252 internal temp 151.
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12:53 Update  She’s looking great and some people say to pull it off now that it’s hit 160 degrees internally and wrap it in foil but I’m going to let it roll on the smoker to develop more bark.

Smoker temp 249  Internal pork temp 163

 

2:00 PM

smoker temp215 Internal 163.

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3:45PM Update

So she stalled out and wouldn’t break over 163 for three hours.  I pulled it off and wrapped them in foil and bam she busted out! at 3:45PM after ten hours on she broke 163 and is at 167 and climbing. 

Foiled-

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Sweet Baby Jesus, When I Pulled It Off To Wrap It In Foil A Burnt End Fell Off.  My Lord if That’s Not The Best Thing I’ve Ever Eaten!!!

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Live Blogging The St Louis Style Ribs Smoke Today!

August 14, 2015 — Leave a comment

8/14/15 9:07AM Update:
Toby trimmed and applied the rub today –

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The Big reveal-

Toby Unveils The Trimmed and Rubbed St Louis Style Ribs

Update 6:25AM
Toby dropped off the ribs and I set up the smoker using the minion method where you place your wood around the bottom and fill the charcoal basket level. Then you take the Charcoal out if the center, start it in the chimney and then place it back in the center so the coals will slowly burn from the center outwards. Note I foiled the waterpan.  On YouTube a video made this suggestion to save a tough clean up from the drippings.  Made sense so there’s that…
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6:45AM the ribs go on. The smoker is holding steady at 225. I’m looking to keep it between 200-250 for three hours and then foil them and cook for another two. We’ll see how it goes.
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8:45AM Update- Spritz with mixture of half apple juice half apple cidar vinegar and give the ribs a half turn-

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940AM Update Another Spritz and wrapped In Foil temps have been consistently between 225 and 275 throughout. Three hours on the smoker and  I’ve reached the color I want on the outside of the ribs  and now it’s time to foil them-

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11:36AM Ribs Come Off The Smoker and Sit In Foil For 30 Minutes While I Tend Lobster Boats then It Was Time To Get Into These Bad Boys-

As You Can see There Was An Incredible Smoke Ring, the Ribs were So Tender They Literally Fell Off The Bone.  they say for Competitions You Want Your Ribs To Cling A Little To The Bone But IMO These Were Unreal.  Total Time 3 Hours On The Smoker Naked, 2 hours Foiled On The Smoker, 30 Minutes Resting Foiled. Hope You Enjoyed Smoking Along With Me 🙂

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Rolled My First Fatty Today…

July 20, 2015 — 3 Comments

Made a Bacon Weave On A Piece Of Tin Foil Doubled Over

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Slapped The Ground pork straight From The Package At Stop and Shop Onto The Middle Of The Bacon Weave and Flattened It Out a Bit

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Added Some Sweet Onion And Jalepeno Slivers

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Next Up Some Three Cheese Blend And A Little Rub

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Roll That Fatty Up And Form It With Your Hands (None of This Is Rocket Science BTW)

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Add More Rub

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Set Up The Grill For Offset Cooking.  A Chimney Full Of Coals All On One Side Unlit, Half A Chimney That Are Gray and Going On Top, Vents Half Way Closed. – This Is To Cook Low And Slow.

That’s Where I’m At Right Now.  Check Back In A Couple Hours…

11:20AM Update:
Chugging along nicely
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12:25PM Update

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Fatty Update! Low and sloooooow…

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The results :
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