Just wanted to give everyone a quick update on the upcoming brewfest.  We have 25 breweries confirmed and a potential for 5 – 10 more will make this one of the largest brewfests we have ever had in this area.  Don’t forget to mark your calendars for September 11th from noon to 6pm.  Remember, advance tickets are available on shop.cookmanfood.com.  Also, music will be performed by Baby Toro and The Lawn Chair Kings.  We are always updating http://www.cookmanfood.com/brefest and remember to check out our events page on Facebook.  See you all there.

So, the past two and a half months, I have made a few changes.  Not only have I lost 16 lbs but I have also removed all symptoms of sleep apnea that I had.  I made drastic changes to my diet because I had to.  With that said, I have not been doing many posts as bacon and spam had to be eliminated from my diet during that time (OK, I still had bacon…I mean..come on).  It was hard trying to write about all of the food I have been craving so I just sort of stopped.  So,  Now comes that time of year of hunting, football, and of course the eating season.  It is also time for some new cooking videos and of course, the San Juan Brewfest.  Not going to let myself get out of hand again though.  It was painful trying to lose weight like this.  I stopped putting the jelly from inside the spam can on my toast, eating deep fried cheese, and sausage pancakes.   Now is the time where gluttony meets health in that I still intend to be in the weight room and putting miles on my running shoes but it is also the time for deep fried peanut butter and jelly sandwiches and oreos.  I am looking forward to the next few months and getting back on track with regular posts.  I love this time of year!!!!

Now this could quite possibly be, one of the best creations to come out of the CookManFood kitchen.  I present to you. cheese stuffed spam footballs wrapped in bacon!!!!  Check out the video for the recipe and pass this on to all your friends.  Perfect timing for football season!!!

As you all know by now we had an awesome trip on the Upper Animas a few months ago with Mountain Waters Rafting.  I wanted to post the recipe for the bacon pork loin from part II of our video.  This was pretty simple.  Marinate and freeze the pork loin (or cold smoke it before your trip and freeze) a few days before you leave.  A typical marinade for pork that I use is dark soy sauce, sesame oil, and teriyaki sauce.  Pull it out of your freezer the day you leave for your trip.  This works well because by the time you reach camp it will be defrosted, still cold, and ready to cook. 

This time we coated the pork loin with Arizona Rub.  After that ,we laid down five strips of bacon, wrapped them around the pork loin and used toothpicks to hold the bacon in place.  Next it was time for the grill.  For about 20 minutes we grilled the pork loin, on medium heat so we didn’t burn the bacon.  Next, remove from heat and serve.    You really can’t go wrong serving this dish anytime you are out camping or at home for that matter.  Enjoy

Here is part II of our Upper Animas trip from May.  Again, let us know what you think and we want to see you on this trip next year!!!  Also, as a reminder of what the weather was like on day 3 up there, yes that is snow on the rafts. 

So here is our latest episode of the CookManFood Show.  We hit the Upper Animas with Mountain Waters Rafting in late May and had an amazing time.  The amount of bacon, sausage, and just meat in general was quite impressive, never mind the amount of booze that was consumed.  We wanted to thank our sponsors for making this video happen: Montanya Rum, Durango Joes Coffee, Arizona Rubs, and Ska Brewing.  Also wanted to give a huge thanks to Carl Geers for putting this all together.  This video really was so much fun to film.  Also wanted to give a special thanks to the guides on the trip.  Without them, we may not be standing here today.   Also wanted to thank the Lawn Chair Kings for outstanding music.  Part II will be posted tomorrow!!!

WOW!!!!  For one single word to describe the event, that would be it.  Superb weather, outstanding food, amazing people, cold local brew, what more could a person ask for.  If you didn’t make it down to Durango for the Smokin 4th, you missed out.    Results will be posted as soon as I get them in my hands and final funds raised for our local Kiwanis Club will also be posted soon.  Overall, I want to thank all of the amazing BBQ teams who attended the event.  I didn’t get a chance to talk to all of you but the ones I did made the event what it was.  Thanks again, see you next year, and look for some big changes as well.

 Many of you may remember if you live in the area or if you follow us on Facebook that Todd made a batch of home made bacon vodka a month ago or so.  After hearing so many rumors about bacon vodka being disgusting, Todd broke the barrier down, found out how to do it right and I will never have a bloody mary without it.  Well, a distillery out of Alaska has raised the bar and the movement for meat flavored vodka has begun.  I will let you do the reading but check out Smoked Salmon Vodka!!!  http://m.apnews.com/ap/db_9331/contentdetail.htm?contentguid=0mB8IHda

We are two weeks out from the Smokin 4th BBQ competition and we are getting excited here.  This is a FULL weekend of events starting with the judging class on the 2nd at the Fairgounds in Durango from 6 – 10pm.   We do have a few openings in the class and if you are interested email: postmaster@cookmanfood.com

The 3rd kicks off early with setup for competitors and getting the streets set up for the event.  We will have some great food for sale from our vendors on Saturday and no event would be complete without beer.

The 4th is the big event day with live music, great food and beverages, and of course, the competition.  We have a full schedule of BBQ related items all day on Sunday and I can’t wait to see you all down there.

Well, what can I say about this past weekend.  It is not how we drew it up but it worked.  Despite the rain, hail, wind, thunder, lightning, and everything else that goes along with a first year event, we had a blast.  It was my first time in Norwood but the local hospitality is what a small town in Colorado is all about.  Thanks to everyone who attended and we look forward to seeing you next year.   

 Congrats to the local competitors taking it all in our pork category.  His pork loin was juicy and won over the hearts of the judges.  I know you will be back next year to defend your title.

Thanks to all of our sponsors, Norwood Brewery, Two Candles Restaurant, and the town of Norwood for letting us hold this event in your community.

One final note,  If you are in the area around Norwood,  you have to go and meet Karen and Ziggy from Two Candles.  Karen can bake and cook amazing stuff.  Not one thing that I ate there in three days disappointed me.  Great job, great atmosphere and we will see you all in 2011!!!

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