Monthly Archives: September 2016
Voodoo Blackened Steak Tips – Orchard Street Chop Shop in Dover, NH
Dry Aged Beef!!!!
This is a review of one of my favorite places to go to eat on the planet! I never eat out unless I know the place can make something better than I can… Chris Kozlowski (Koz), is so much better at this than I am it is almost sad! He takes dry aged tenderloin and cuts it into steak tips! He then lays this with sweet soft peppers on a bed of beans and rice (to die for), then smothers it in a sauce that will make you cry it is so good! He even walks us through how to make it!
I truly have a love affair with this dish and my bride and I go there for this dish multiple times per year. We actually go there no matter what on every wedding anniversary just for the Voodoo Blackened Steak Tips! (Which, incidentally, were named after the lager he uses in the sauce and not because the tips are cooked to be blackened)
Homemade Worcestershire sauce is added… and to be honest, I have had a ton of rice and beans in my life… Koz’s are second to none. You find everything in them from pork and sausage, to veggies of every kind. I cannot emphasize enough how much you need to try these! Now at $18 per plate… still the best bargain out there. You will rarely see me in a restaurant, and if you do… it is VERY rare you will see me there more than once. Except this place! Fantastic building, great martini bar, friendly staff, and Koz still comes out and walks around to tables to ensure you are enjoying your food!
Beautiful food that is absolutely DELICIOUS! The cooler he dry ages in is right at the front door! Cigar bar, pool table, Elegant fine dining downstairs, and a less formal (but no less tasty) dining area upstairs named “Top of the Chop”. If you drive within a hundred miles of this place, take the detour and check them out… so worth it! (You’re Welcome!) Enjoy!
Orchard Street Chop Shop
“Top of the Chop”
1 Orchard St
Dover, NH 03820
Phone: (603) 749-0006
Stop by and tell him I sent you! You will love it!!!
Hand Pulled BBQ Pork!
If you were to ask anyone we know what my signature dish is, they would tell you it’s my pulled pork (hand pulled). I have donated this to fund raisers and to my son’s schools for harvest festivals alike. We even auctioned it off for his schools and the school received over $400 for it!This is a process that can take anywhere from 2 to 7 days. This all depends on how long you have to cook it.
By hand pulling it (the only way in my opinion to do this correctly) you ensure that there will be no connective tissue in your sandwiches. There is usually collagen left in the foil packs that can be added back in after you pull it (this is what makes ribs and pulled pork finger lickin’!). This is my way of doing this, and most people have their own.
I also use a propane smoker as it allows me to set a perfect temperature without having to sit over it all day for 3-4 days. Some people swear by regular wood/lump smokers. I cannot argue with that, but what I can say is that I know that theirs will not taste any better. So it’s personal choice here. What works for you?
I have been doing pulled pork for decades. I have perfected my recipe and technique… however, as you will see in this show, I am always trying new things to tweak it as well. This is Zen for me. I enjoy doing pulled pork more than any other dish. Get ready for some awesome BBQ! Enjoy!
2-12 Pork Butts (Upper and lower)
2-3 Beers (homebrew) or Apple Juice/Cider
1 Bag Hickory Wood Chips
1/2 bag Apple or Cherry Wood Chips
1 Apple (optional)
1-6 Quarts Homemade BBQ sauce (see episode EP11005)
Aluminum Foil (Heavy Duty)
Pan or Bowl (for soaking wood chips)
Ruined pair of potholders or High temp gloves
Vacuum Sealer with bags
Watch the video silly!
Homemade Honey Bourbon
I got tired of paying 1/3 more at the store for a weaker sweeter honey bourbon… so I figured out a way to make it home. This tastes better, is cheaper, and is made from real bourbon and honey (unlike some others you buy pre-made!
I used bottom shelf when doing this, though Even Williams actually has a decent taste. This takes about 5 minutes, you get more, it is stronger, and it tastes better than what you buy in the store as well! Give it a try yourself!
I have actually had people try this, now they will not buy it pre-made in the store and make twice the amount at home for the half the price! Enjoy!
44 oz of Evan Williams Bourbon
8oz honey (any brand)
8oz of water (not from tap unless you have a well… no water that tastes or smells like a public pool!)
1oz Brown Sugar Karo
Empty Bourbon Bottle
Watch the video silly!
Jalapeno Olives! Monday’s Menu! This is the first episode in a series of episodes that will be under 15 minutes. They are just quick things that will not take a full episode to do. These are my jalapeno olives! This … Continue reading
Butchering Your Own Meat!
I have always found that it saves a lot of money by butchering my own meat. This is, within reason, of course. In this episode I butcher a steak cap for chili meat and or steak tips, and my own steaks. The great thing about this? Portion control. You can make these steaks as big or small as you like!
I also shave and butcher a roast, and butcher a pork loin for chops and roasts (or boneless ribs if you like!).
This is a lot simpler than people think! Plus, over the course of a year, can save you lots of money! I hope that this shows you that if someone like me can do this… you certainly can as well! Enjoy!
Steak Cap (top or bottom)
Full Pork Loin
One Eye Round ORast
Vacuum Sealer with Bags
Watch the video silly!