Oops

Tried a new take on hamburgers tonight.. was going for a more juicy cook so tried it inside in a stainless steel pan.  All the elements were there... 2lbs of burger mixed with an egg from my own birds as a binder, some onion powder and minced garlic into the mix.  Covered in onions and garlic cooked in butter with a splash of my own mead and cilantro.   All stuffed into a fresh baked bun and topped with thin cut swiss.

Switching from grill to pan was a bad idea.... I know the grill.  The burgers came out overdone.  That threw off the rest of the flavor profile.

All the elements were there, but no zing.  Oh well live and learn.

This weekend my first attempt at crawfish etouffee.

Hello, Hey, Howdy, Hi!

Here's the deal... Everyone has a blog.  Hell, I've got 3 or 4 around the interwebs for different hobbies that i've got in the fire.  This one is gonna be different. (I swear)  I decided to do one that ties together all my passions (and fueled by a marvelous 6 pack of Schlafly's excellent Extra Stout Irish style) of cooking, brewing, smoking meat, gardening, raising chickens and any other thing I feel like I want to share.  I am a Hobbit by nature and I get no greater joy out of life than cooking for my friends, giving them some excellent home brew and playing bocce ball til we fall asleep on the lawn by the bonfire.  If these sort of things hold any interest for you, then welcome aboard.  If you want some high society sort of in depth analysis of stiff subjects... well move along.  I ramble, I joke, I chat.  Feel free to join me with no drama.  If I had a mission statement that would be it.
Eat well.
Drink well.
Share with friends.

Okay... that is more in line with a mission statement sort of thing.

lets get to it!

Poppabear.

P.S. I have 18 gallons of mead brewing and this Sat I will be making Crawfish Etouffee for the first time this weekend.  Prepare for some posts.  MWA HA HA.