Eats & Streets: July 22, 2010

Eats & Streets: July 22, 2010: And so it begins, My very first blog post. So proud. Its July and hotter than Arizona asphalt here in the high desert. But New Mexico...

Just enjoying a good cigar after the contest. Ah the simple life... Perfect steak, well shaken Martini and a fine Dominican blend Ashton. Dillon, CO was a great success. Thanks to all of the participating teams in the first Faux Q hedonist blowout. Well this is an update to the previous blog for me to practice inserting photos in my otherwise austere beginner's blog.

I am currently at the IFBC Food Bloggers convention and my newest blogger buddies are helping me out with some tips and expert advise...shout out to all my new blog pals. Anyway, I thought I would just add some pics from the latest BBQ contest to make some introductions. I'll start with this pic of Donny Teal's sweet Jamie Gear, Jambo Smoker. (This is the Mercedes of custom smokers for those who haven't been exposed to competition BBQ yet.) Think.... Hm? Mercedes. Same paint job, different interior.

A satisfied customer. This is the best rib cook in the world. Nah, no kidding, this guy cooks the best ribs in the world, Mark Welte of Carcus Cookers. Jack Daniels International, three year running, champion rib Czar. Oh, the cross eyed little guy up front, thats his son, Joey.

This group, Golden Toad, provides dinner and a show. No, really, you get to eat and watch, or dance, hell sing too if that moves ya. Thats a spatula this guy is playing, can't find that model at Williams Sonoma.

July 22, 2010

And so it begins, My very first blog post. So proud. Its July and hotter than Arizona asphalt here in the high desert. But New Mexico evenings cool down quickly and I'm looking forward to some porch time tonight.

We'll start the cool down with watermelon, cilantro and red onion salad with a fresh squeeze of lime juice. I know, what you're thinking, "Cilantro, onions and watermelon! Really?" All I can say is, don't knock it till you try it. If your one of those unfortunate few that just hates cilantro, basil or Italian parsley actually stand in quite well. The main course, ponzu chicken skewers with red jalapeños, mushrooms, red onions, yellow, orange and red bell peppers. On the side, mixed baby lettuces & arugula with crisp pancetta, roasted red peppers, Marcona almonds, shaved parmesan cheese and a sherry vinaigrette. Warm breezes and cold beer should help us light the grill.