This was sent to me by my friend Danni Valdez of Shutter2Think Photography.

He is a great rock photographer and now is taking some great food photos. I’ve never had this hot sauce but am gonna have to give it a try since collecting hot sauce is a favorite pastime of mine.

My favorite Chinese takeout in San Francisco is Cheung Hing on Noriega St. If you are in the city and craving some fantastic roast duck or BBQ pork you should definitely stop in here. They have the best roast duck that I’ve had in San Francisco and are known for their BBQ meats. I’ve never been here when there wasn’t a line out the door. The woman at the counter always greets me with a smile and makes me skip to the head of the line. Last night I picked up some beef and stringbeans (best in town), some sort of fish plate that is fantastic, roast duck, five spice chicken, BBQ pork, combination fried rice and steamed rice. This is more than a family of 4 can eat in 2 sittings.

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The Butlers played last night at a place in Burlingame, CA called the 23 club. The place has quite a history. It was originally a swing dance hall in WWII and in the 50s was a legendary country music club. Jerry Lee Lewis and Johnny Cash both played here in their early days.

The gig last night was fun but what impressed me most was when we were loading in yesterday afternoon, the owner was cooking meat on a huge bbq grill for our dinner.

They had 2 grills in the back. one was a double propane gas grill that the owner was cooking on and a huge charcoal grill that wasn’t being used.

I’d love to have both of these in my backyard!

I went to the Asian market (Sunset Super) yesterday and picked up a bushel of oysters for $29.99. We cooked them up on the grill for lunch.

There was too much for us to finish so with the leftovers I threw together an oyster chowder. I’ve never made it before but I winged it. I fried up some chopped bacon. After they cooked I removed them and cooked up some chopped celery, onions, carrots and bell peppers for about 10 minutes. Then I added some smashed garlic and cooked it for a minute. I then added a cup of white wine, 2 cups of heavy cream and some diced potatoes. I simmered it till the potatoes were cooked then added the leftover oysters and their juices. It was fantastic!

Photos of the chowder will hopefully be coming soon.

If you’re ever in the Coral Springs, Florida area and are hungry, you might want to stop in this BBQ place owned by Iron Maiden drummer Nico Mcbrain and Rick Baum. It’s called Rock n Roll Ribs.
Note: It got 2 1/2 stars on Yelp

Here’s the “About ” section of their website:

Like the title says….”Where BBQ Meets Metal” Combining 20 years of restaurant, and over 30 years of Rock n Roll experience comes………………. “Rock n Roll Ribs” Rock N Roll Ribs satisfies two great passions….food and music, and what better tastes then BBQ and Rock n Roll. Rock n Roll Ribs concentrates on a simple yet exciting high quality menu of both, see. • FOOD:   BBQ…of course, specializing on our award winning Baby Back Ribs and signature sauces. • MUSIC: You guessed it….Rock n Roll!!!….you wont hear any lame, piped-in Musak nonsense here, see. Nothing but the best timeless Rock n Roll. • ATMOSPHERE:   One word…..Wild and Fun…. ok that was two words. Picture yourself, center stage at a rock show….guitars, walls of amps, drums lights music and then…. The best BBQ you’ve ever tasted…pretty cool huh??  No having to buy a ticket, or “know a friend” to get backstage, see …everyone is a VIP! The Men Behind The Mayhem

On Thursdays they have live rock from a band called Riff Raff

Michael Butler makes Barbecue Baby Back Ribs

Recipe

Ingredients:

2 slabs baby back ribs

Rub:
1 tbs mustard powder
1 tbs paprika
1 tbs dark brown sugar
1 1/2 tbs garlic powder
1 1/2 tbs celery salt
1 tbs cayenne pepper
1/2 teaspoon ground allspice

note: i used a store bought mix called Pappy’s Mix. Zataran’s creole seasoning is also a favorite of mine.

Sauce:
1 1/4 cups ketchup
1/4 cup molasses
1/4 cup cider vinegar
1/4 cup water
1/8 teaspoon liquid smoke

1. Soak 1 cup hickory chips in water for 15 minutes
2. Trim membrane off bone side of ribs. Place on a baking sheet
3. In a bowl, combine rub ingredients
4. Set BBQ grill for indirect heat. Place Hickory chips on hot coals. If using a gas grill, place wood chips in an aluminum pan and place them on burner set to high. Set the other burners to medium. close lid and preheat for 15 minutes
5. Reduce burner under wood chips to medium and turn other burners off. Place ribs above burners that are turned off, bone side up. Cook 90 minutes, turning once halfway through.
6. Place a rack over a baking sheet . Pour enough water in bottom to just cover.
7. Combine Ketchup, molasses, vinegar, water, liquid smoke and some of the spice rub. Whisk together thoroughly. Mop ribs with sauce, using about 1 cup of the sauce.
8. Transfer ribs to rack and wrap tightly in foil. Place pan in preheated 250 degree oven for another 3 hours. Transfer to cutting board, tent with foil and rest 10 minutes.
Serve with remaining sauce on the side