So if you ever find your self near Clarion Pennsylvania be sure to check out Bob’s Sub and Sandwich Shop, I am trying to come up with excuses to go back already.

You can find Bob’s Sub and Sandwich Shop at 501 Main Street, Clarion, PA 16214-1167 or on Google Maps

The food finder works by taking your tastes and their understanding of food and pulling together recipes from some of the biggest recipes sources on the web to recommend recipes that accurately reflect what you searched for that it thinks you will like.  And from playing with it for a short while, it works, it works really well.  I am hungry just looking at the recommendations it made for me.

Yummly brings new meaning to the term discovery cooking, it can help you discover new tastes you have by making recommendations based on what you already like.

Not only is Yummly pioneering new ground with the the way it finds recipes for you to enjoy it is a great new use of social media and the long tail of cooking knowledge.  The community can make modifications to a recipe or create a new version of a recipe.  The most common modifications are then presented with the original recipe.  The knowledge of the masses now can apply to cooking and recipes in an easier to use way than ever before.

Now that they have all of this, I can’t want to see what happens when it makes it to the iPad as an app, talk about a great cookbook.

Check it all out at http://www.yummly.com/

Ingredients
1/4 c cider vinegar
3 tbsp mustard seeds
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 c brown sugar
1 1/2 tsp salt
6 tbsp olive oil
ground black pepper
6 boneless skinless chicken breast halves

Instructions
Crush 1 tbsp of the mustard in a mortar and pestle.  Then in a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.  Then whisk in olive oil and pepper.  Place chicken in the mixture.  Cover and marinate chicken in the fridge 8 hours or overnight.  Remove chicken from marinade and grill for about 10 minutes per side over medium high heat.

Even though the recipe wasn’t mine or Vanessa’s for that matter;  it was simple and with a little tweaking (mustard seeds over mustard) it was most tasty so I thought I would share it here.  Enjoy.

With our company pot luck in mind I decided I might cook a dish up to remember and as we were asked to bring a ‘dish to pass’ what better dish to pass than some innocent looking corn bread.  So with that you might want the recipe which I scavenged out an old issue of Cooking Light, so here it is.

Ingredients
1 c all-purpose flour
3/4 c yellow cornmeal
3 tbsp sugar
1 tsp baking powder
1 tsp salt
1/2 tsp ground cumin
1/4 tsp baking soda
1 1/3 c fat-free buttermilk
2 tbsp melted butter
1 1/2 tbsp chopped canned chipotle chiles in adobo sauce
1 large egg, lightly beaten
3 bacon slices, cooked and crumbled
cooking spray

Instructions
Preheat oven to 425°F

Combine first 7 ingredients in a large bowl, stirring well. Combine buttermilk, butter, chiles, and egg in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture; stir just until moist. Fold in bacon. Pour batter into an 8-inch square baking pan coated with cooking spray.

Bake at 425° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.

Of note in the haste of preparing this dish I did forget to include the baking powder and it still came out very nicely.

Well tomorrow will be the taste test, will have to see if I come home with any leftovers.

Edit: The cornbread was a hit last week at the potluck, infact it was so good I made another batch today minus the bacon to go with our chipotle and black bean soup, should be a spicey/tasty combo.

I digress so after getting the smoker going in less than ideal smoking weather I popped the fatty on the smoker and let it smoke for 1…2…3…did I mention it was windy…4 hours until the thermometer read 165.

Once it was done I pulled it off, let it rest and then dug in.

All said and done it was worth the effort, my tomato basil fatty has been my first fatty but certainly not my last.  It took a chunk of the day to smoke this fatty over charcoal and bits of hickory and cherry but it was worth it.  It was a culinary delight and an arterial nightmare.

Disclaimer:  While I may rave that this was in fact a delicious meal it would not be right to omit the opinion of my wife, who claims it was good but salty, it was certainly a man meal.

1.The Pork Sausage all rolled out.

2. The bacon weave found out after all was said and done a much easier looking way to accomplish the same thing.

3. Getting the fillings ready to the tomato basil fatty

4. The Fatty ready for the smoker…

It almost looks tasty enough to eat right now, but in the morning I shall throw it in the smoker and try it for lunch.  Check back later tomorrow for an update.

Some delicious ribs all cooked up and ready to devour

Well let me answer the chicken question first.  I wanted to see how a BBQ rub stacked up on chicken and I must say quite well it was delicious and like the ribs surprisingly juicy after such a long cooking time.  So which rub won?  Well I will be using them both again but for different reasons.  The Butt Rub was in my opinion the best tasting rub, it was spicy and seemed to absorb the smoke ALOT better than the BBQ 3000, it also colored nicely.  The BBQ 3000 on the other hand was delicious, it also colored nicely, however it did not seem to absorb the smoke nearly as well.  It did however has an incredible sweet taste that almost made up for the lack of spice.

Like I said I will keep both of these rubs in my cupboard and use them both in the future, however, I will be looking forward to using the Butt Rub a wee bit more than the BBQ 3000.

BBQ 3000 v. Butt Rub the rubs

As fate would have it I have a couple of country style pork ribs in the freezer and a good day to grill/smoke out tomorrow.  I will be attempting to smoke these fine specimens of meat on my Weber charcoal grill.  Should be interesting.  That said I prepared the meat by rubbing it a day ahead.  And here is what I have come up with.

BBQ 3000 v. Butt Rub the rubbed meat

After rubbing both of these rubs into the meat I must say they both have a very pleasant aroma but the Butt Rub rubs much better into the meat where as the BBQ 3000 has a tendancy to clump and not want to rub well.  I guess tomorrow is the day we find out what these rubs are made of.  Off to bed for some grilling sleep!