Its a New Year !!! All the best to you and yours!`
Well 2010 is shaping up already to be the busiest I have ever had. In one month I`ll be driving down to Memphis for the NBBQA Conference . I can`t wait t see some of my dear BBQ friends and to make another BBQ crawl. I`ll be eating a whole lotta salads between now and then (as soon as today is over) . It will be pure protein overload for sure. Additionally I will be attending the Myron Mixon class. Unfortunately due to time constraints his whole hog prep is not available. I’ll have to pick that up on another time.
Then in just a few months we will be off for the first competition of the year Smoke on the water in Little Rock Arkansas. This time however instead of flying down we will be driving. That should be an interesting weekend for sure. Its being called the worlds richest contest – $100,000 is a lot of money. I have been trying a few new things practicing for this competition ahead of time. I hope to do better this year.
Our schedule is getting rapidly filled up for 2010 already. It will be an awesome year for BBQ.
To start my year off right I am taking an idea from Huck JR and Huck Sr. I did a radio interview with them on their show Hucks Hut a while back and they were talking about their New Years traditions.
They mentioned their love of black eyed peas cooked forever with pork and greens. Sounded great to me so I researched a bit on the net about this Southern tradition. Wiki has an interesting write up about this as does about.com .
One of my New Years resolutions is to stop running out to buy every ingredient if I am missing a few and substitute with what I already have. So I had the peas but what about the rest? A quick check of my freezers and cold room gave me some decent substitutions. I had bacon, chorizo, onions, lots of spices and I had a package of fresh baby spinach to substitute for the collard greens.
So here it is my homage to this lovely Southern tradition. Its goodness in a bowl. Comforting for a snow filled New Years day and delicious.
Heres the beautiful chorizo I have. I love chorizo. I love the way the oils and paprika ooze out of it when cooking. So flavorful.
Chopped up the chorizo, a pound of bacon, and some onions.
Peas got started yesterday, my advice to you is boil them forever but no salt in the pot till after they are tender. I do one fast boil, then change the water and another slower simmer. I also reserve the liquid from the second boil to add back in.
After this throw everything back into the pot. I added some salt, pepper, vegeta, dried chives, parsley as well as some celery salt. The amounts are up to you. This isn’t a recipe. This is just using what I had around the house. Lastly I added the spinach. Just to wilt it. We served it up and everyone enjoyed our new favorite New Years tradition.