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Here’s the quickie on what I did:

  • Smoked pork butt at 225-235 degrees for about 1 hour per pound
  • Used a mustard binder (can use olive oil)
  • Covered in home made dry rub (any all-purpose or pork rub will do)
  • Wraedp in foil at 165 degrees (approximately 4-5 hours in)
  • Removed at 190 and let sit for 15 minutes
  • Pulled or (chopped) pork
  • Drained juice in a container and add some apple juice and apple cider vinegar to it and poured in over the pulled pork as a dressing and mixed it in
  • I like using the little Hawaiian sweet buns
  • Add grilled pineapple or slaw or whatever else you like

I took tips from this video from Malcom Reed at

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The Vista BBQ Classic 2017 was a special day for a number of reasons. One being that it was our first KCBS sanctioned event. That’s Kansas City BBQ Society for you newbies (Don’t worry, we are learning too). The other reason this was such a great day was the event itself. A great event, great people and a ton of experience right there at our finger tips. The competitors were laser focused but once they submitted their final entry to the judges, they opened up and were incredibly hospitable, offering tips, secrets and even motivation for potential newcomers or those of you who may be on the fence. Although this was a competition, and please believe me, the competitive energy was in the air, it also had all of the great vibes of a family affair. Started by Tammy and her husband from “When Pigs Fly BBQ and Catering” years ago, they soon handed the event over to Legendary Event Management so they could concentrate on competing. And its paid off. Not only is it a great function, When Pigs Fly will be opening a second restaurant in Vista soon. We call that a win-win! Not to mention some of these competitors have been sprinkled with rock star dust and are worth following as the season continues. Trust me you entertainment dollar will be well worth it. While it was hard to select a favorite, we did include our favorite video snippet of the day at the end. Enjoy and stay tuned for more competitive BBQ from MANFOOD CERTIFIED. And remember, it’s not MANFOOD unless it’s MANFOOD CERTIFIED!

Muggs Family BBQ Sauce
7 Sins BBQ Rig
116 BBQ Rig
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Pork Tenderloin with a Chimichurri?

So, I’m having fun with my Aussie Walk-a-Bout 2.0 mainly because I’m sticking to the low hanging fruit, for now. I figured out that piece I was missing was the ash pan (by figured out I mean read the manual) and its for placing my coals so now I’m fully functioning. Sitting down drinking a beer and chilling, talking to a buddy is a great way to spend some time and the Aussie has helped me remember that!


So the pork tenderloin was from Costco and after trimming the fat I placed them in plastic Ziploc bags and added the following:




Habanero Peppers

Steak and Roast Seasoning (from Bristol Farms)


Pineapple Juice

Apple Juice

After placing in the bag I rubbed it real good and then placed it in the frig for a few hours.

I’m not 100% sure about the chimichurri since it was my first go round and I’m not quite sure I’m the chimichurri type. But hey, you’ll never know, if you don’t give it a go. It was just a test run so its not really worth sharing the recipe. I just looked around online. If I figure something out that’s really good I’ll share and vice versa,  I would hope.

I built my charcoal pyramid more like a wall going lengthwise to match to shape of the loin for even cooking. You’ll notice that the outside got really black but that was just the rub barking up. On tenderloins like this I like a strong salty rub since only small part will get in each bite.

For internal temp for the loin check out the cook temp cheat sheet:

The last addition was the Quinoa and Brown rice you can get from Costco in a box of six for about $8.




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So you now the feeling you get when you see something that reminds you of yesterday. You just want to buy it and figure out where to put it later. Well, lucky for me, I not only have a place to put my new Aussie Walk-A-Bout 2.0, but I now have a good use for it.

Yup, Throw Back Grillin. I’m going back to the old school to have me some fun and it will be a good switch from my faithful Traeger pellet smoker. And to be honest, I sort of miss sitting around a charcoal grill drinking a beer and watching the meat brown while the coals flicker and occasionally flame up.

Now I’m just getting started on this so this post was kind of spur of the moment AND I totally overlooked the ash pan. But that’s what we do this for. You live and learn and one day I’ll actually read an owners manual.

The Aussie Walk-A-Bout 2.0

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So here is the original recipe that came with the Blendtec

Blentec Tortilla Soup Recipe

I double everything to make enough for 4 or 5 people. I also add some menudo spice but once you get a feel for it you can touch it up however you want.

Here’s everything I used:

For the Broth:

500ml warm water

2 tsp Kosher Salt

2 tsp Dry Menudo Spice

2 tsp Garlic Powder

3 tsp Dash

5-10 Sprigs Cilantro

Half Block Pepper Jack Cheese

1 Large Carrot

1/2 Onion

4 Roma Tomatoes

1/2 Red Bell Pepper

1/2 Avocado

It all goes into the Blendtec and you hit the “Hot” button. CAUTION: this is twice the amount that the recipe calls for so make sure you hold the lid in place. Some liquid may still come out the top of the blender.

Pour the blender contents in a pot then add the corn, chicken and black beans. I used frozen corn, rotisserie chicken from Ralphs and a can of black beans. Add whatever else you want.

Let it simmer as long as you want but at least 15 minutes or so or until its hot

I’m sure this can be done in any juicer or blender with a puree function but I would recommend one of the newer models like Blendtec, Ninja or Vitamix.




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One of our favorite places has done it again. The Canyon Sports Bar and Grill has created a wing flavor they currently are calling Lemon Pepper Wings.  Check the video to see what we think and our only questions is, does the name Lemon Pepper do it justice?

DT chops it up with Victor while he taste tests his new flavor
Victor keeping customers happy by offering the ‘Ultimate Wing Experience”
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Most of the best dishes ever are indigenous and it’s not a fluke.  It’s magic.  It’s the kind of magic that happens when you combine the best local ingredients with the best locals.  Made from the same juice that binds a sports team with its fans, it’s a hit song that you listen to over and over again because you love it, and sometimes because you need it.  In short, it’s perfection wrapped in love and it usually costs around 10 bucks.  Like I said, perfection.


Now we all know about the Philly cheesesteak.  World renowned.  Simple.  Perfect.  From the city of brotherly love.  I’m not a well-traveled man but I’ve had one, or two, or ten, in Philly.  And while I won’t claim to know where the best or most famous spots are, (I always hear Pat’s and Gino’s in South Philly).  I can tell you that they are delicious and truly indigenous. Thinly shaved deli roast on an Italian loaf with provolone, onion and green bell pepper, not to mention all the other stuff you can add (I like mine with hot and sweet peppers).  It is, what they say it is!  I like to eat mine standing up so I can sway back and forth to the sweet tunes emanating from my soul.


Another indigenous dish that hits the gong is the underrated, understated, and at times, completely overlooked, SD adobada taco. While SD taco shops are known for their carne asada burritos and rolled taco specials, the adobada taco is the loco local vocal. Pork marinated in red chili sauce placed on a corn tortilla with cilantro and chopped onion, with a splash of red salsa and a squeeze of lime? Shiiiiiiii. I have to sit down when I eat these so I can manage the lime and salsa, but best believe that under the table, the running man is in full effect, minus the pants. Waddup Hammer!

So mash those up and you end up with… The Southern Cali PChilly Cheese Steak


So here’s the mash up:

1. The most obvious, we’ll swap the shaved deli roast with adobada pork

2. We’ll saute’ some white onions and throw in some red bell pepper for the green.

3. Add them together and add some monterey jack or fontina cheese and leave out the provolone (or cheese wiz)

dsc_0162-small4. Put it on a bolillo or French roll instead of Italian

5. Then add some crushed Chili Frito’s for a little texture
and… Boom!

What do you think?

What you would add or take away?

By Dave for MFC

Edited by DiBH

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Now if you mention Brazil and BBQ in a conversation with my immediate group of “proud-to-be cavemen”, you might be bombarded with a series of semi-coherent,  almost jolly, neanderthal-type grunts, followed by stomach rubbing as they descend into an nostalgic trance reminiscing over their last visit to an all-you-can-eat Brazilian Steakhouse. And it’s hard to argue with a true MANFOODie about all-you-can-eat-meat. But here I go, and it’s a simple one: Quality over Quantity.


While many all-you-can-eat Brazilian Steakhouses in SD offer a variety of authentic Brazilian BBQ, you’ve probably never had your meat cooked to order.  Enter – Boca Boa – loosely translated as “Good Mouth”, and serving, among many other things: elevated Brazilian street food. And if you don’t stop to ponder the concept, which I’m sure has been around for a while, you may just miss out on how wonderful a thing it is. Elevated street food. It’s like the girl-next-door going away to college and coming back Beyoncé; then confessing her love for you. Beautiful, tasty and convenient, and it’s waiting for you at the Otay Ranch Town Center Farmers Market every Tuesday from 4-8 p.m.


Now I’m not a farmers market critic, and I can’t say I’ve sampled products from any of the other farmers there, but blame that on Alex and Kamile for making a skewer trifecta of beef, chicken and sausage that has me stuck on stupid (a style referred to as churrasquinho, “little BBQ,” and espetinhos, “individual skewers”) . It’s the fresh ingredients, the beef cooked to order, the flavor of a 24-hour brine grilled over natural charcoal, which is the signature of true Brazilian BBQ. Put all that over seasoned black beans and rice and your done, son! And with some bite sized desserts for the road, they almost forgot to mention that their menu is much more extensive than what they display at the farmers market. Don’t take my word for it, look ‘em up ppl! @bocaboasd


Alex (that lucky dawg), originally from Tuscan, AZ met Kamile while she was visiting San Diego, from Porto Alegre, Brazil to study English. And let’s face it, nothing is more powerful than the love and support of the right woman, and in Alex’s case, it completed the cipher, leading to his 2012 move to Brazil where he fell in love with the culture and the cuisine. And lucky for us, Alex and Kamile are back promoting their brand of Brazilian cuisine to the world through the most beautifulest city in the world, offering catering services with a specialized Brazilian menu based on the customer’s likes and dislikes. So if you’re looking for a change of pace at your next function, surprise your guests with a personalized Brazilian feast.




“I think it’s important for people to know that Brazil is a cultural melting pot just like the U.S. with culinary influences from all over the world, and our goal is to expose that to San Diego.” Alex Schroyer – Boca Boa.


By Dave for MFC

Edited by Di Bassey-Harmon

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Chicken and Waffles = Sweet and Savory; a combo that has G-Spot-Like-characteristics. Meaning, either you’re in the general vicinity and its better than nothing; or you hit the gong. And as we all know, hitting the gong takes time, trial and error and the most dreaded of all – feedback. But once you hit it, it pays, and although cliche, it can be the gift that keeps on giving. And if we’re still talking food, I guess you can say, as I walk up to the joint, I’m expecting good, but hoping for a gong, but aren’t we all:


As we approach the spot, it is 15 minutes till open on a Saturday morning and the CEO has just jumped in his all white sedan preparing to exit. As he closed the door, instead of making his escape (as I’m sure he is a busy man) he rolled the window down to greet me and let me know they would be serving me shortly. I wasn’t expecting that. Seconds later a gentleman in braids, wearing an apron destroyed by batter repeated the same sentiment as he and his coworker set up the outside seating area. “What is this?” I asked myself. True customer service that comes from pride in your work and confidence in your product? No script. Straight from the corazon. I’m comfortable now and ready to eat. Thanks for that.

Now we eat.


And on the menu: A MANFOOD order of wings and fries, a breast  (white meat) waffle combo and a leg and thigh (dark meat) waffle combo. That’s it. That’s all we need. If the sides make or break it for you, check your front pocket and see if your man card is still in there. If not check your wife’s purse or your mama’s mailbox.

In the words of DT “Got Roscoes beat, but not by a wide margin.” That should mean something to most of you. For the rest who haven’t yet hopped aboard the chicken and waffles train; it was smackin! And yes, i hear a gong resonating somewhere between my heart, soul and stomach. While the look of this place is fast food, the flavor and feel is restaurant. A proud, tasty, non greasy, chicken and waffles lovin’, restaurant. Definitely a great place to visit. See below for the particulars.


PPP (Price Per Portion) = 4 out of 5

For the meal I described (the leg and thigh combo didn’t make the pic) we are talking about 30 bucks. That’s feeding 3 regular size ppl for 10/pp. Good value considering the food is quality.

A (Accessibility) = 5 out of 5

Whether your coming or going this spots right off the I-5 and National ave and you can see the strip mall as you exit the freeway. Parking may be an issue on heavy traffic days but you can take it to the house or hop right back on the 5 and keep it moving without an issue or a tissue.

F (Food) = 5 out of 5

The food was good bro.

I (The Itus) = 4 out of 5

I came home and took a brief nap and was up and running in about 30 minutes. It was not as heavy as it looks but some of you over do it with the butter and the syrup so take that into consideration.

O (Overall) = 4.5 out of 5


MFC out.