Cocktail Confessions

Our damage. Now imagine my colon.

Had the chance to go to a local Buffalo Wild Wings yesterday afternoon and meet a friend.

If you know me, you know I love Buffalo wings, and despite what the old doctor says about watching my cholesterol, it’s hard for me to turn down wings….especially when they are FREE.  Well, okay, myabe not exactly free, but a $2 super-coupon I lucked across got me $25 gift certificate.  So basically, that $23 of free wings, and I did some damage.

I ordered the following: Desert Heat (dry rub), plus three sauced vartieties – Traditional Hot, BBQ Hot, and Wild.  Overall my buddy and I polished off some 40+ wings between the both of us and they were delicious.  As a mettr of fact, I think I may buy me some wings to take up to the cabin later this week.  Nothin better that eating sauced chicken wings, downinga  cold beer, and breathing in nature.

The only downside?  The dreaded ring of fire.  This morning, I’ve already visited the facilities twice due to a little ‘heat’ discomfort on the toilet.  My tummy is doing a slow rumble, and I’ve already had to chew a few Tums to settle it all down.  I think I’ll be okay soon enough.

Seems like this entry has been at least a month, if not more in the making.

At the beginning of this year, I outlined a ‘bucket-list’ of things I wanted to accomplish this year, and I started out with a bang the first two months.  I have lost close to 25lbs already, made at least 10lbs of two sausage varietals from scratch, built the basic framework for a 3.5′ x 6.5′ N-scale benchwork in my spare bedroom, and even attempted to get my friends together to rent a 31ft RV to go camping (that failed miserably, but not because I didn’t try).

Another item on my list this year was to brew a fresh batch of beer.  Well, I finally made the appointment back for March 12th of this year up at Brewbakersof Huntington Beach.  If you’ll recall, I mentioned that back in the spring of 2005 I made a large batch of ‘Frankie Beer’ (sure, it’s not the most creative of a names….it was named after my Mini-Schnauzer) and it was a hit with my neighbors, friends, and family for the 4th of July weekend back then.

Well here I am, almost six years later and I managed to get my good friends Brian and Sam to join me this time around for the experience.  We had a great time together; we tasted some phenomenal beers whilst brewing our own, had some delicious beer bread to take home from the used mash of our efforts, had a gut-busting grilled-macaroni & cheese sandwich, and of course just had a great time hanging out for the afternoon.

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It’s a tad bit more expensive than I remembered, but isn’t everything 6 years later?  Then again, Brewbakers has everything self-contained, meaning no large mess or epic scale clean up at my house at the end of the day, and all the tasting of fabulous brewed beer our fabulous hosts could pour down our gullets.  I swear, I think we were starting on a decent buzz even before we picked up our first bowl of grain!

Sam made a Chocolate Stout, Brian – a whisky inspired ale, and yours truly attempted a Honey Amber Ale.  By far, Sam’s recipe and efforts were the most complex….he had at least 6 pounds of various grains, chocolate, hops and more for his creation whereas mine was probably the simplest (although I added a tad bit more honey and cut back slightly on the hops to alter the flavor towards the sweeter side of things).  Brian and I each made an equivalent of close to a keg’s worth (72 x 22oz bottles), whereas Sam made 1/2 a batch (36 x 22oz).

It’s a really fun and educational process to boot, (so kids, tell your mom you wanna make beer..it’ll advance your knowledge in the history and science!).  Once you pick out a recipe that sounds good to you…many mimic the taste of many popular craft beers, or you can bring your own in as well, you’re given a kettle station, stainless steel bowls, measuring devices and scales and off you go.

Once you pick your toasted grains and measure them all out, you’ll need to mill them to help break them apart and remove some of the chaff.  Then into the kettle of boiling water where you’ll steep it every so often for the next 1/2 hour or so.  Towards the end of the rolling boil time limit, that’s where you’ll add you liquid ingredients such as honey, adjunct, molasses, etc. and give it a thorough stirring with large paddles.  Next, we hit the fridge unit and dig out our fresh hops to add and let sit a bit longer.

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Soon enough our respective brews are pumped out of their brass kettles into a plastic lined barrel where we then add our last, yet most vital ingredient: live active yeast cultures.  Once our yeast is added in to start the fermentation process, our plastic barrels are sealed up and stored away in a temperature controlled room where they’ll sit for 3-4 weeks before we come back to bottle.

From start to finish the process takes just around two hours.  Brewbakers has this down to an efficient science as they need to clean up the kettles, counters, etc., and get ready for the next round of scheduled appointments.  That being said, we were there closer to 3.5 hours, spending the first 30 minutes or so sampling various beers already on draft.  And while we were brewing and steeping our grains, we had one of the best grilled sandwiches ever.  The gooey mac-n-cheese on grilled beer bread was just divine.  All three of us had it and walked away more than satisfied.  If you’re still hungry, Brewbakers also makes their very own soft pretzels and rolled out pizza.

One of the best things about Brewbakers is its atmosphere.  Everyone is there for a good time, usually creating beers for birthday parties, anniversaries, special events, etc.  They also let kids come in and make root beer, and next door, if you like wine, there is a separate establishment that will guide you through making your own wine.  The staff at Brewbakers are fun, energetic, and friendly.  But still the best part to me is perusing the homemade labels.  See, since this is your beer, you also get to flex your creative muscles and design your own labels.  For a slightly extra charge Brewbakers will print out a few sheet for you, provided you send them a digital .jpg file, but I’m no stranger to this.  I have a color ink-jet at home, and just need to buy the appropriate Avery labels and make my own. 

Anyway, the walls are littered with examples and past pride and a real treat to look at.  Some are tame, some a bit more risque, most are funny or a clever play on words.  Some look like they were done in 10 minutes while others look like real pieces of art, but they all have a certain amount of charm in their own right and you cannot get bored discovering all these little slices of peoples lives captured in these micro-events of a 3″ x 4″ label.

Next…returning in 3 weeks for bottling!!

One of my best friends, Brian Liles, has honored me by requesting that I be his best man for his upcoming wedding this October 9th.  As part of the un-written, yet somewhat obligatory and expected duties of the best man is to plan the much maligned ‘bachelor party’.  However, we aren’t all bachelors and young studs ourselves anymore.  Long gone are the fraternity like shenanigans one might come to expect from a group of guys in their twenties.  I don’t expect any “Hangover” moments with strange babies, escaped tiger’s, or getting punched out by Mike Tyson.  No, we’re all hovering around 40, give a take a year or two….many with our own families, obligations, and somewhat tamed morals.

It’s not an easy task to undertake planning a ‘crazy’ and memorable event when you’re married yourself, have never met most of the invitees to understand their likes, dislikes, and personalities.  Also, getting the actual list of names from the groom himself was an exercise in pulling teeth.  See, I asked Brian close to three months ago to send me a list of names of those he’d like to include, and reminded him every other week or so for the next two months.  I finally received a list about 2 weeks ago and have sent out an appropriate invitation via eVite, (the digital norm these days) and am anxiously awaiting replies.

There were a few caveats to the initial brainstorming, some that didn’t go over to well with some of the guys, but in all honesty a moral relief and un-burden to myself: NO STRIPPERS.  Like I said, I’m not 19 years old anymore, or 25 and the thought of bringing any ‘exotic dancers’ into my home for a few hours or going to some sleazy, over-priced gentleman’s club just doesn’t sit well with me anymore, so I’m glad Brian made it clear up front he wanted no part of that.  I did get a few ribbing’s from some of the guys, but I figure that’s what the Internet is for these days….you want a few jollies?  Go watch some stuff for free in the privacy of your own Kleenex filled office.

We were then going to rent a party bus and head down to Stone Brewery near Carlsbad, CA, take the tour, eat some gourmet food and taste various brews.  But even though the thought of having a designated chauffeur was nice, the cost of renting a bus for 8 hours, paying for gourmet food and craft beers, and not having a list of initial invitees made the idea a little hard to put into action.

We thought about doing a bar crawl in Newport Beach or surrounding cities, but again, the idea of some of us possibly getting lost in transit, separated, sitting in traffic, or a few of us cheerfully volunteering to be designated drivers for the rest seemed to be a bit more complicated than anyone was willing to admit.

In the end, Brian, Steve, and I hashed out our ”un-bachelor” party over lunch about two weeks back.  We settled on going out to Cook’s Corner for the afternoon, enjoying a few pitchers of beer under the sun at a watering hole close to my home.  At approx 6pm, we will all come back to my house (only a few short miles away), relax and continue the festivities in the privacy of my backyard.  There we will have a BBQ, a fire, and plenty of beverages.  I have extra room if anyone needs to crash, no waitresses to tip, no worrying about lines, traffic, driving, spending crazy money, etc.

I know Brian’s fiance voiced some initial concerns over Brian having a party to begin with and even floated the idea of having a ‘joint’ bachelor-bachelorette party.  Uh, “NO”…we aren’t that progressive.  That’s one thing I don’t get (and sorry Shea if you read this), but it’s my understanding that she had her own ‘get together’ planned out but was somewhat troubled when Brian announced that the guys were having a gathering.  Whaaa..??  I don’t care if they call it a ‘bridal shower’, ‘gathering’, ‘luncheon’, or whatever….it’s basically a female ‘bachelorette party’.  What ever games and gossip they do there amongst themselves is their issue and has nothing to do with the guys.  Seems a bit like a double standard in my book.  We laid it right out on the table…we’re going to Cook’s Corner, then a BBQ at my house.  How is that any different Mr. Cochrane?  Case closed, move to dismiss.

Anyway, I digress. 

I was able to contact Cismontane Brewery in RSM and get a 1/4 keg of their IPA for my home gathering.  Food-wise, we’ll have beer brats with grilled garlic seasoned onions and roasted poblano peppers on french rolls, black and blue potato salad (meaning it contains blue cheese and bacon), chips, dip, salsa, two different styles of buffalo wings, and most likely some carne asada as well.  There will be a little whisky to be had, a fire in my backyard fireplace, music from my stereo, but most importantly a gathering of some great guys.

Out of the 12-15 or so that are attending, both Brian and I know a handful dating back to our elementary and junior high school days.  A couple of them we haven’t seen in close to twenty years if not longer, so there will be plenty of catching up for a few of us, and plenty of pictures to be taken along with many new memories and hopefully re-connections to be made.

No, it’s not gonna be a night of high stakes hijinx, but should be a really good time for all in attendance.

Well, anyone up for another foodie review?  Good.  This past weekend I had the pleasure of getting out of the house with my buddy Jon, and we decided to head just slightly out of our geographical comfort zone and head up to the city of Orange.  There’s a lot of interesting restaurants of all ethnic varieties scattered throughout Orange and some really interesting digs in Old Town Orange.

Well, I had a hankering for some BBQ this summer evening, so I suggested to Jon that we open the sunroof up on my Ford Edge, crank up the tunes, drive up HWY 241 and head into Orange the back way and mosey into old Johnny Rebs’.  I’ve been to Johnny Reb’s a handful of times now and it is an interesting place to say the least, and I’d suggest it to anyone who wants a little something different in the barbeque experience.

There are 4 Johnny Rebs’ locations in CA and you can visit their main page and click on the ‘locations’ link to see them all in case you ever make it out to the Golden State.  Personally, I think the one located in Orange is the nicest looking of the bunch.  It has a very unique street facade, that while looking slightly out of place in a somewhat modern city, brings a down south charm to the neighborhood.  It often reminds me of a themed ride you may find at Knott’s Berry Farm or some other Californian ghost town like Bodie.

Red Trolley Ale served here.

Rebs’ was established in 1984 and tries to bring in the influences of Texas, Georgia, Louisiana, and North Carolina to the forefront in it’s aesthetic style, food choice, and hospitality.  According to their own website, it was Zagat rated as the Best BBQ Restaurants in Southern California (2004), although its not clear which location.  To be blunt and honest though, a lot of BBQ joint have sprung up in the last few years and I daresay I think I’ve had some better BBQ in 2010 such as Bad to the Bone in San Juan Capistrano, CA amongst a few others as well.

Speaking of hospitality though, Johnny Rebs’ does excel.  Everyone there is extremely nice and helpful and I find the staff generally chatty and pleasant, often coming around the table more than a few times to check on your meal, your satisfaction, or if you need anything else.

Johnny Reb's, Orange

The place itself is a site to behold, both inside and out.  As I mentioned earlier, it has a really nice ‘rustic’ vibe, both inside and out, and the setting and decor itself transports your mind back in time.  I think older folks and kids alike will enjoy the ‘log-cabin’ feeling on the inside, the swamp inspired waiting area outside, and of course the covered patio room located on one side of the building.  It was packed this particular night with a waiting list outside.  They also cater to parties as well and we witnessed the ritual “pig-kissing” and dancing for some old coot’s birthday that the whole place gets involved in as well.

There’s a small bar located centrally within the restaurant, which allows standing or seating for a good 6-8 people and they serve various beers on tap, some common and some uncommon ones as well.  This day, Jon and I both had a large schooner of Red Trolley Ale and it just seemed perfect for the setting.  While the beers are nice and cold and the staff friendly, I was discouraged to hear that the lemonade was actually from concentrate.  WTF?  Concentrated lemonade at a BBQ joint?  That just seems sacrilege and wrong and not an area a fine BBQ joint should be cutting corners on.

There’s tons of peanuts on the floor as well.  It’s one of those places you can get your own roasted peanuts, shell ‘em, and then toss them on the floor.  It’s fun and adds to the charm as well.  But the one bone I have to pick here is that the peanuts aren’t always fresh.  Sorry, but I’ve seen them toss new peanuts on top of the older ones in the barrels there, meaning the older ones never get rotated enough and thus just get older.  Not just this time, but other times my party has commented that we’ve always gotten more than a few stale peanuts, and there just really isn’t an excuse for that either.

For openers, Rebs’ has a really nice lineup of down south appetizers.  I’m not going to list them all here, but you can’t go wrong with their cornmeal dipped fried green tomatoes, hush puppies, sweet potato french fries, fried okra, or my personal favorite: fried dill pickles.  Yup, everyone looks at me sideways at least twice when I order them, but I think I have converted quite a few.  These dill pickles are sliced like a quarter, then breaded in cornmeal, deep fried, and served with a side of ranch dressing.  Yum!  Oh, and I may as well mention here they make their own biscuits and cornbread as well.

Between us, we split an order of the fried dill pickles and an order of sausage.  The pickles were as ever good as I recall, and ths sausage was moist and peppery.  Although when I think BBQ sausage, I think we were expecting more of a traditional hand made sausage, and this was more like a kielbasa link served with BBQ sauce.

Okay, so now onto the main fare: Like most BBQ joints you won’t be surprised to find both beef and pork ribs, fried or BBQ chicken, tri-tip and brisket in various forms, and catfish.  They also have pork chops & gravy, Cajun sausage, and blackened prime rib or sirloin steak.  Now since we are going to a BBQ joint, we are going for the ribs.  But give the menu a good looking over, there are plenty of bbq inspired sandwiches, a few salads and fish dishes as well.  Prices are average to slightly below average from what you’d expect in a BBQ joint.  Expect a dinner meal for two with drinks and appetizers to run about $65, and of course it’d be less for the smaller dishes or lunch.  They also serve a pretty exciting country breakfast as well.

I had a 1/2 rack of St. Louis ribs along with a side of mac-n-cheese, Cajun rice, and biscuit.  Jon had a 2 meat sampler of sausage and ribs along with mashed potatoes, biscuit, and something else I can’t recall right now, maybe baked beans.  The one thing you need to know about the sides is that you can request a second helping of any of your ordered sides, at no additional cost when your server comes back on by to check on you.  For me, I had a second helping of mac-n-cheese, although it wasn’t the best mac I’ve ever had.  Many places make gourmet mac with a combination of 2-3 cheeses, or a creamier texture by adding Velveeta.  Personally, Rebs’ came up a bit short in my book as their mac-n-cheese only uses one type, cheddar, and it was a little one-note and dry.  Same for my Cajun rice….it was a bit dry and bland and not what I was expecting or hoped for.  I did enjoy my ribs however, eating every last one and was happy with the amount of meat and taste I got for St’ Louis style (I usually get baby back pork).

Jon didn’t finish his whole meal, opting to take a portion home, but he seemed to enjoy it none-the-less.

At this point we were pretty full from our meal, opting not to have any desert, but here’s the quick rundown on the sweets: drop biscuit peach or chocolate cobbler, southern pecan pie, key lime pie, fried Mississippi mud pie, apple pie and vanilla ice cream.  I did note one special addition I hadn’t seen on the menu: a banana and nilla wafer pudding parfait I imagine was served in a mason jar that I would have liked to have tried but skipped out on it.

This place was tougher than I thought it was going to be to score.  There are some pretty definitive pro’s, yet a few things that after thinking about it a bit more make me want to hold back.  Overall: 3.

Ambiance: 4 – The nostalgic decor, peanuts in the floor, rustic look, and picnic style seating make for a fun and cozy atmosphere for most.  Bathroom could use a little extra love.

Hospitality: 4 – Very friendly and attentive staff who seem to be cheerful and chatty with the customers.  Something you’d expect from the South.

Food: 3 – Decent prices.  Great appetizers and desserts really open and close the show nice.  Main fare was ‘okay’, missing a bit of that smokey element one looks for in BBQ.  Some of the sides were one note and sub standard in some cases, but at least you can get an extra helping if need be.

Freshness: 2.5 – Rice was dry, mac-n-cheese a bit dry, lemonade from concentrate (?), stale peanuts, and ribs missing that ‘it’ factor kinda bummed me out.

Value: 3 – Extensive menu, extra sides, prices are good for the portion size you get

Okay, I know it’s been over a week since my previous post of part one, but I’m here now to wrap this puppy up.  So where was I?  I was just talking about the lack of adult beverages, and limited food items, but we had a little something to eat anyways and then went about for more exploring.

Just to the right of the main stage there was an area roped and sectioned off for a small classic car show.  Now how classic cars and Huck Finn tie into each other, I’ll never know, but the closest theory I have is that most people who enjoy Americana and Country music, probably also like NASCAR, and if that’s your bag, I suppose some classic cars can draw attention and bring some additional people out anyway.

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There weren’t too many cars, maybe a total of 15 or so, give or take a couple, but these guys were mighty proud.  I’ll admit I’m missing the ‘car-gene’ many guys seems to have.  I fully admit I don’t know the first thing about carburetors or horse power, but I can appreciate the hard work involved in restoring and showing off your handiwork.  I can also imagine the feeling one can have and the adventures one can enjoy sitting behind the wheel and touring our great land.  These cars just beg to be taken out for a drive in the country, stopping at a malt shop for a classic burger and fries, putting the top down and listening to classic tunes.  Anyway, in the long run it was a nice and quick addition to the jubilee.

There were also some various games taking place at various times and locals within the park as well.  We witnessed some grease pole climbing (ugh, what a mess), horseshoe tossing, axe throwing, egg tossing, and cow chip throwing contests.  There were plenty of other diversions for all ages to participate in staggered throughout the day, but we didn’t participate in any ourselves.

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We did stop at a smaller venue (not the main stage) to sit and listen to a 45 minute concert performed by a quartet group hailing from Arizona named the ‘Hey Boyz’.  They were very entertaining, blending traditional bluegrass and humorous stories and jokes throughout their set.  You could buy CD’s from them as well and they would be performing a few different times throughout the jubilee.  Both Brian and I recorded their concert with our Playsport’s, and Brian even made an audio recording using his Zoom player.  He said it came out pretty good and I look forward to listening to it sometime later.  Maybe I’ll even get a portion of it and upload it as an audio file here on my website.

One of the funniest things we witnessed was this really cheesy 2-man show circus.  It was really low rent, and dated by any standard, but that was part of its charm.  The two guys running it did everything from being the MC’s, changing characters, doing stunts, juggling, performing magic tricks, and selling cheezy coloring books of another circus altogether.  The only animals they had was a very fat and lazy cat who just seemed to care less about what was going on around it, and a few doves used in the magic tricks.  The funniest part to me was that their sound system was basically a tape deck, circa 1980, with way over-warn royalty free crappy circus music that sounded like they were recorded during the sixties.  It was so bad, it was good, and you have to give these two guys a lot of credit for their energy and attitudes.  You can tell they were really there just to entertain the kids and definitely thought their ‘circus’ was much more stupendous than it really was.

After our 20 minute little show, we took a few pictures and opted to call it a day, well at a day at the jubilee.  I wouldn’t have minded spending more time there and hearing a few more acts, but I was with three other people all jonesing for a beer at this point and figured they had seen all that they had wanted to see anyway and were hinting about leaving.

I’m not one for camping much anymore.  Not that I hate camping at all; I did plenty of it as a boy when I was running with the Boy Scouts.  Today, however, I enjoy a clean, comfortable bed, a nice hot shower, and a clean toilet to rest my rosy cheeks on in the morning.  With that in mind, if I were to go camping again, I would for sure try to and stay at Mojave Narrows.  It really is a large and well kept campground with plenty of amenities.

On trek back to Orange County, we decided to stop just on the outskirts of Norco for a beer at some chain Mexican restaurant.  Well, one beer turned into two, which turned into three, and before long we were best friends with the bartender, Ernie.  So much so in fact that he was doling out a few free drinks our way and we had a splendid late afternoon.

Finally after that little diversion, think we were now on our way home, my wife was able to finagle us all into going bowling.  We bowled three games at Norco Lanes, and even befriended some young high school kids the next lane over.  We were all pretty tuned up at this point, especially Brian.  We collected some glow in the dark bracelets from our new found friends and they even offered us some pizza.

Once bowling was done, we made our trip back home with Brian sleeping soundly in the back of my car.

This is more or less a quick entry on the state of affairs over here at my blog.

I’ve got a few things lined up in the coming days and weeks including some additional video’s and a podcast I just recorded with my buddy Brett who visited from Idaho this past week.  I’ll have some new recipes up soon, including Cuban burgers (that were a hit at this Friday’s last BBQ), grilled zucchini boats with a bacon gremolata, a new cocktail recipe dubbed ‘The Camel Toe’ for you vodka and tropical drink lovers, and a refreshing watermelon sangria.

I’ll have a few stories to share that took place with my friend Brett, especially our afternoon visit to Turq’s in Dana Point where we get talked to death by druken senior citizens, some additional video of the San Clemente Pier, a review of the Original Pedro’s tacos, some random shots at Cook’ Corner, Dana Point Harbor, S.C. Pier, and more.

This upcoming weekend, my wife and I are going to the Huck Finn Jubilee up in Victorville, CA with our friends Brian and his fiance Shea as well as my college friend Sam and his wife Alicia.  We’ll be there for the beer, food, and good ‘ole bluegrass music and banjo championships.  I expect to get some good vittles there and hopefully taste some good brews.

On the technical side of things, I just upgraded the NextGen Gallery here to v1.5.3 and I also finally purchased a ‘shoot & share’ video camera in the form of the purple Kodak Playsport along with a 8GB SD card.  I’ve posted a few videos up at YouTube, and I hope to not only use it this weekend at the Jubilee, but also do some grilling recipe and preparation “How-To” videos here in the future.  I also have to finish the Earthbox series that I began a few weeks back.  I already have some great jalepeno peppers and tons of cilantro that we are using.

I did have one bummer issue that happened over the weekend.  This past Saturday my Behringer 502 USB mixing board died on me.  I was actually right in the middle of recording a podcast with Brett and at about the 40 minute mark there was a slight pop in my earphones and when I looked at the screen for status I noticed a flat line on Audacity.  The board is just over a year old (March ’09)  and I purchased it through Amazon.  Of course I don’t have the box anymore, so I’m gonna try and get an RMA straight from Behringer, and looking at their support website it appears that they make you jump through hoops for repair. *Sigh*.  The good news is I picked up my Zoom recorder and was able to finish our podcast, but I’ll have to mash the two files together and do some additional editing before I get the next episode posted….maybe in another week since this weekend is already claimed.

I’ve been a bit quiet on the blogging front the last few days, and probably will be again for at least a few more, so apologies for that upfront.

The last few days of work have been mind-numbing and soul-sucking to say the least, so the fact I have a very good friend flying in this afternoon from Idaho to stay with me the next few days is a very welcome distraction and the timing could not have been better.

He’s my friend Brett Lotero, whom I met in the mid 90′s through some mutual friends.  As these things tend to work out neither one of us see or talk so much to the mutual friends who once introduced us, but Brett and I have maintained a pretty solid friendship over the years even though we now live close to 950 miles apart.

I pick him up today at the airport at just after noon, and for the next few days we will be having great food, great drinks, and hopefully great memories.  For example, he can’t get ‘In-N-Out’ burgers being out in Idaho, so first up on our docket today is to rectify that with a good ‘ole Double-Double.  We’ll probably head out to Cook’s Corner as well for a few drinks, and maybe BevMo to pick up some nice beers and a good bottle of whisky (for me) and rum (for him).  Dinner is up in the air right now, but I have some ideas.

Thursday should bring us down to San Clemente for a good breakfast, some sight seeing along the coast, and perhaps a drive out to Hells Kitchen off the Ortega Highway, and maybe a stop off at Big Helens on the way back.  But we’re totally playing it by ear, and we may do something completely different.  I hope to record a raw podcast with him maybe this day for future postings.  He’s got a few good stories in him.

Friday brings us to his last full day here.  Not exactly sure what we’ll do yet during the day, but we are planning to have a BBQ that night with some old chums.  I think Cuban burgers are on the menu, so I know we’ll hit the store sometime that day.  We’ll also hit up Daily’s Sports Bar at least once to see if he can run into some of his old co-workers.  Brett finally goes back Saturday afternoon which will give me some time to do laundry myself and other stuff to finish out the weekend.

I’m sure I’ll be giving my Droid’s ‘Four Square’, ‘Gowalla’, and ‘Trip Journal’ applications a workout the next few days, so batteries are fully charged as well as the portable power cables.  Oh, and I also got my new Kodak Playsport yesterday in the mail as well, and that’s fully charged now so I’ll be taking some video’s as well.

Anyway, hopefully I’ll be able to share some of these pics and vids with you over the next few days, or at least this weekend after the festivities.  I’ll also share my recipe for Cuban burgers, and I may even try doing that by video.  Look for a few cocktail recipes, some establishment (read: saloon) reviews, and perhaps a long awaited new podcast.

Cheers!

Quinn's

I don’t usually do a lot of restaraunt reviews, but I thought I’d take the time to tell you about a little place in Old Town Tustin, CA that I discovered on my own a few weeks back.  Plus it doesn’t hurt to get a little extra content and broaden my wings here once in a while, especially when it’s an interesting place and compliments my own website.

Quinn’s Old Town Grill is located at 405 El Camino Real in the historical district of Tustin, CA (see map below).  Old Town Tustin is a few square blocks of early Californian living centered around restored buildings dating back to the 1880′s.  I won’t bore you with all the details, but if you really want to learn more about some of the old town highlights and points of interest on your own, go ahead and click here.  In my own personal experience, you can cover the district in just a couple of hours on foot, so I suppose it could make for a decent afternoon discovery and adventure walk on a nice afternoon.

Anyway, Quinn’s opened up in the heart of old town back in 2007, although the building has been around quite a while longer.  From the outside one would suspect it’s an Irish pub, with its green awnings and beer signs indicating Guiness and Harp are sold there.  But it’s not your typical Irish pub with dartboards and loud rock/Celtic music.  In fact, it’s kind of a throwback to earlier times with decor that looks like it was held over from a cozy bistro circa 1950, complete with period black and white photography of the area.  Inside you’ll find the rustic brick walls, large oak booths, traditional dining tables and a short wall that can seat approx. 15 patrons at the bar alone.

They have daily lunch and dinner specials, and of course have special events centered around holidays such as Mother’s Day, March Madness, Easter and of course St. Patrick’s Day (just to name a few).   In addition to the beers on tap and Guniess and Harp I mentioned earlier, they also serve wine and have happy hour daily from 3pm to 6pm, and Irish Coffee is always $4.95.  On Tuesday evening they also have table to table roaming magician (which will explain the playing cards tacked all over the ceiling).

It’s very relaxing inside and dress is casual, although during lunch hour you’ll see people in business attire from the surrounding area.  On the few occasions I have been there the staff have all been very friendly and personable.  Often the bartender will also serve as a waiter to some of the closer tables and each time they have engaged either me or someone in my party to friendly conversation.

The variety of food is decent and not limited to Irish fare, although if you are looking for that, there are somewhat re-interpreted classics there.  For instance, I had Shepard’s Pie the first time I was there and it was more like a hearty stew topped with mashed potatoes than the more traditional means.  The Shepard’s Pie was good, with fresh ingredients, distinctive lamb, and was served piping hot…however, my carrots weren’t fully cooked that time and were a bit on the raw side, but that was my only real complaint.

The sandwiches are a good portion and fresh as well.  My friend Brian recently tried the Reuben and said it was one of the best, if not the best, Reuben he has ever had.  It did look good and the meat was piled on.  I myself tried The Royal Dublin, a chicken salad like concoction with fresh apples, pistachios and golden raisins blended in on squaw bread.  Served with a little hot mustard on the side (had to have horseradish on it), it was very fresh and good as well.  Brian also tried the soup of the day which was a fish medley that he said was enjoyable as well.  It had fresh prawns, and scrod in it as well as many other ingredients.  Who uses scrod these days?  I just like saying ‘scrod’.  Scrod.  There, I got it out of my system.

Reuben *pic taken by Brian

They have a decent variety of sides as well, including fresh fruit salad (it was fresh), shoestring fries, and salad.  I was disappointed with the steak fries.  They weren’t anything special or seasoned, they just seemed like typical frozen fries.

Of course they have various other foods including Napa chicken, Sand Dabs, Halibut fish & chips, prime rib, and plenty of steak cuts, chops and other selections.  I can’t really do it justice here, so I recommend going to their website

If I were to make one complaint, it would have to be about the appetizers.  They just seem too standard and run of the mill for the rest of the menu, and somewhat pricey for appetizers.  Sure, they are discounted during happy hour and a few of them might seem fine at home, but only at the bar as finger food.  While at the end of the day, it is a just a bistro with an air of Irish flair to it, but just seems odd to have Thai chicken skewers and shrimp won ton present.  I suppose the fresh oysters on the half shell and jumbo shrimp ($ .75 ea. happy hour) may make up for it though.

I also judge places on their ice tea.  A lot of places say they have fresh ice tea, but in reality if the tea is served cloudy it really isn’t fresh.  Also I can always tell if it is from a syrup, concentrate, cheap tea powder, or stored in a metal or glass decanter.  While Quinn’s ice tea isn’t the best I’ve ever had (fresh filtered black Ceylon leaves), it is definitely fresh (i.e. clear) and superior to most establishments.  Always a good sign in my book.

Overall I’m kinda struggling on how to fairly score the place and on what scale.  Taking all things into consideration; friendliness of staff, decor, atmosphere, main dishes and selection, portion size, appetizers and sides, freshness, and bang for your buck I’d think Quinn’s Old Town Grill is a 3.75 out of 5, but easily one of the spotlights in Old Town Tustin.

It’s going to be a long day today, that I can tell.

Last night I met some friends and ex-coworkers at a sports bar in the area called Rudy’s, where I got my pint on.  Not a lot, and I didn’t feel hammered in the least.  With that being said, I barely slept a wink last night.  It was freezing cold (I forgot to turn the heater on), and I tossed and turned all night.  At one point, roughly 2:30 am, I just got up and went on the computer for about a half hour.  I probably slept a grand total of three hours last night, so I am sure I’ll be a very chipper person as the day wears on.  All I know is thank goodness it is both Friday and casual day at work.  I’m telling you right now, I don’t have the energy or motivation to do jack squat.

At the gas station, I did spend $3.48 (that includes tax) on the 5-hour Engery drink that is advertised all over.  It promises that I won’t suffer a crash later and I’m holding out until lunch time to use it, so we’ll see.

Anyway, this drink recipe today is inspired by my recent lunches at Chick-Fil-A, where I’ve been having some sweet tea with my lunch.  I also get a lot of searches here on my Seagrams Sweet Tea vodka entry I made some time ago, so I figured, why not another sweet tea based drink?  This is for when you need a little pick me up during the weekend, after doing some gardening chores or detailing the car on a warm afternoon, where the thought of regular ice tea sounds good, but just isn’t enough by itself.

Sweet Tea-tini

• 1 3/4 oz premium vodka
• 1 oz sweet tea (heavily sweetend fresh brewed iced-tea, a staple in the south)
• 1/4 oz fresh squeezed lemon juice
• Lemon wedge or lemon rind twist for garnish.

1. Pour ingredients in cocktail shaker filled with ice.
2. Shake well, preferably due a samba dance if you can.
3. Strain into a chilled, sugar rimmed martini glass.
4. Garnish with lemon wedge or twist.
5. Look coyly at neighbor and give ‘em a wink.

I received a pleasant surprise today; I got a call from my good friend Brian who wanted to see if I was up to meeting him for lunch since he was going to be in the area.  Knowing that the only thing I had with me today was a microwaveable cup of soup and a very generic roast beef sandwhich I made myself this morning, there was really no arm twisting involved.

We agreed to meet at Beach Pit BBQ located in Old Town Tustin.  Years ago the location was known as the Tustin Garage, and as the name suggests, was a place for auto and tractor repair.  Its been since retro-fitted and now sports a restauraunt that’s decked out is something akin to Texan and Route 66 decor on the inside.  The menu is a bit limited in choices for they only really serve ribs, pulled pork, sausage, salads, cornbread and sides, but then again, it isn’t meant to be a huge dinner place.

It’s fairly sizeable inside and open.  They have a small bar with a few flat panel televisions that usually are tuned to a sporting events.  It’s basically a beer bar only, with a few domestics in either bottles or cans, but also some craft beers on tap.  Today we both partook in a pint of Karl Strauss amber lager.  I normally would never drink during the work day, and haven’t in many years, but when the boss is away…..Anyway, the lager was very nice and somewhat light tasting with no bitter aftertaste.  It clocks in at 4.2% as well.  For those that are interested, they do indeed serve a standard fare in wine.

My lunch was the special: Grilled cheese sandwhich with pulled pork on Texas toast.  It comes with a side of seasoned fries for $6.95.  It was pretty darn good, and don’t think I didn’t slather on a little spicy BBQ sauce to boot.

Brian had a small platter of ribs, and although they counted five, they were huge.  He only actually ate four.  We also shared a basket of fried dill pickles.  He took the rest home with him with the left over rib.  Now I’ve had better fried dill pickles elsewhere, but these weren’t bad, they were actually just right and hit the spot.  They come served with a side of ranch.

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They have all the traditional BBQ sides, including cole slaw, mac ‘n cheese, baked beans, corn on the cob, potator salad and blueberry cornbread to name a few.  Deserts include ice cream sundae’s and banana pudding.   Additionally they have fried okra bits, sweet potato fries, pulled chicken, and more.

It’s a decent place for lunch with the guys, having a beer after work, or maybe a casual meal with the family.  They have four locations in So. California I’m aware of and its a fine little place.  Now, is it 100% lip licking traditional BBQ?  Not really, there are other venues like Bad to the Bone (SJC) and even Lucille’s I personally think is better, but overall, if you’re looking for a simplistic BBQ experience then Beach Pit is just fine.  I’d give it 3.5/5 stars, and 1/2 of those stars is based on teh decor, otherwise I’d give this place a 3/5.