Garbage Pizza

Garbage Pizza fresh from the oven.

So I was trying to think of something to do with the really thick cut bacon I got on Father's Day. Then it hit me: Garbage pizza!

Garbage pizza is everything but the kitchen sink. Basically you throw anything and everything you want on the pizza, cover it in cheese, then bake it.

For this, I used a store bought boboli crust as the base. I covered it with a thick layer of tomato sauce with sausage, onion, and peppers. Then a layer of thick cut pepperoni, sliced smoked ham, and then the bacon.

Now that's some thick bacon!

The bacon was almost a quarter inch thick and each slice was over twelve inches long. I sliced three strips of bacon into chunks then cooked them until they were almost crispy.

I may have tasted a few pieces along the way. Quality control.

After these went on the pizza I added the veggies: Sliced onions, green bell peppers, and mushrooms.

Finally, a heapin' helpin' of shredded mozzarella topped it off.

After thirteen minutes in the oven at 450° the garbage pizza was ready. The first slice was excellent.

Ready to eat.

Waiting for the cheese.

And before you say it, yes I know this wasn't cooked on a grill or a smoker. I promise the next time I make pizza I'll use the grill.

Father's Day 2012

My people know what to get me for Father's Day.

That's an Oregon Scientific Remote Meat Thermometer on the left and really thick cut bacon from the Eastern Market butcher in Washington, DC on the right.

Actually I got the remote thermometer a week early so I could use it with the incredibly good brisket I made that weekend. I used it again this weekend when I made pulled pork to die for (more on that later). The only complaint I have about the thermometer is one that the Amazon reviewers have made: You have to reset both the transmitter and receiver every time you turn them on to get them to link up. And the instructions aren't clear on that. Other than that, works great.

Now, the bacon. I am thinking about what I can do with it. I have many recipes that call for thick cut bacon so this will be a challenge. But you know it will be good. And I'm open to suggestions.

Stay tuned.

Brisket! In the Smoker!

Go to Texas and ask for BBQ, you'll get brisket. This chest muscle from the cow is cooked low and slow for hours. Done right it practically melts in your mouth. This is my version.

I started with a seven pound flat cut. I cut off a small piece to cook separately so it could go in the baked beans later. Along with bacon. But that's another post.

The morning after.

The night before, I trimmed most of the fat off and applied my rub. This was based on Amazing Ribs' Big Bad Beef Rub, but I add freshly toasted and ground coriander. And maybe one or two other things. Then several injections of low sodium beef stock and the brisket was ready to be wrapped and refrigerated for the night. I also put some hickory, mesquite, and pecan wood chunks in water to soak for the next day.

Restaurant Review: TC's Bar-B-Que

Awhile back I wrote about my favorite BBQ restaurant, Cotten's in Jacksonville, FL. At the time I noted that the owners had changed and some of the long-time staff (Ms. Lucille!) had moved on to their own place. I finally got a chance to visit TC's Bar-B-Que a week or so ago. It was worth the wait.

I like hole-in-the wall BBQ joints, and TC's fits the bill perfectly. It's basically a long counter with four tables in front. Ragged cafeteria chairs provide the only seating. At the time, the unisex restroom was out of order, but they opened it when one of my lunchmates asked.

But the real test is how does the food taste? Ms. Lucille has the recipe for Cotten's classic mustard-based sauce and it's just as good here as there. The ribs I had on the rib sandwich plate were St. Louis cut, but I'm told they have full size spareribs also. I can say the the rib plate was exactly what I was expecting: Three juicy ribs between two slices of white bread, with a salad and fries on the side. The salad had their homemade dressing and it was excellent.

While we were eating several people came in to pick up take out. And TC's is the place all the city officials and police left Cotten's to eat lunch at. You can't get much higher recommendations than that.

Ms. Lucille doesn't run the day to day business anymore but her presence is felt. TC's is definitely the place to go for BBQ in Jacksonville.

I may have a new favorite BBQ joint.

TC's Bar-B-Que
1269 Edgewood Ave W
Jacksonville, FL 32208
(904) 765-9945

TC's on Yelp. TC's on Google+.