stiffwillichili

Havin' My Way

In the spirit of those timeless lyrics by John Fogerty, it looks like I'll have my way and be shuffling off to Buffalo in not too long. The plane is fueled and prepped, and we'll be loading it all up this afternoon for tomorrow morning's departure.

I'll be cooking about six gallons of chili tomorrow afternoon at my buddy's house, then we'll be heading out to HSBC to watch the Sabres/Canes game. With any luck Buffalo will show up and skate for a change so we don't waste perfectly good center ice tickets.

And of course, Sunday we're planning to be in the parking lot at The Ralph by 8:30 a.m. or so, with the intention of putting pot to flame by 9:00/9:30. Thanks to everyone who's making the trip for the tailgate, especially those who are taking time out of their day to come hang out even though they don't have tickets to the game. See you soon!

T-Minus 3 Days to T-Rev's Buffalo Adventure

Here's a quick travel update on our trip to "The Ralph" for my very first T-rev's Stiff Willi Chili-sponsored tailgate.

Just received word from my buddy Brady, aka "Buffalo chili pilot slash sous-chef," and the weather isn't looking great for a Saturday noon arrival but the skies should be navigable for the ol' single-prop. In the words of the captain: "Just your typical windy, snow showery Buffalo arrival but nothing we can't safely handle at this point."

Yep, that's basically the prognosis about six months out of the year when you're flying into a city where St. Patrick's Day is also known as "winter."

In the event the weather goes to complete shit in a hurry, my contingency plan is to drive up Friday afternoon. Barring a lake-effect blizzard the show is planned to go on as scheduled.

Before I forget, I want to give a quick shout of thanks to my main man Rico for taking it upon himself to put together a facebook invite for the tailgate (looks like he's drummed up at least a dozen partiers so far); to Capt. Brady and my hetero lifemate Brian for making the trip with me; and to my good buddy Daren in Orchard Park for putting us all up in a house that's waaay to nice for three drunken knuckleheads. Which, of course, means I reserve the biggest thanks of all for Daren's wife Bridget!

I'm looking forward to a great weekend of spreading the word about the spice mix, and better yet, catching up with a bunch of old friends I've waited entirely too long to revisit.

Recipe: Baked Bleu Cheese Fries

I know I've been slacking when it's come to updating this blog with new recipes containing my spice mix, but it's been a hectic last couple months. I've primarily been wrapped up in a house-purchase debacle, and most of the time I've had to myself I've focused on marketing the spice mix and doing chili promos.

However, the house issue has finally been resolved and the headaches associated with starting up a new business have begun to subside. So I can finally dedicate some time to new recipes! Plus, this past weekend I promised a couple nice ladies that I'd put some more recipes up on the blog, so here's a fantastic, easy recipe for homemade french fries.

BAKED BLEU CHEESE FRIES

2 Idaho potatoes, skinned
2 tsp. T-Rev's Stiff Willi Chili Spice Mix
1 tsp. kosher salt
1-2 tbsp. olive oil
1/2 cup crumbled bleu cheese

This recipe is so easy I'm not even going to bother listing out the instructions. Just slice your potatoes into fries or wedges, grab a mixing bowl, and toss them in. Coat them well and evenly with oil, salt, and spice mix. Arrange them neatly onto a baking sheet and toss them into a preheated 450 degree oven for 20-25 minutes, or until brown and crisp. Turn midway through if desired.

Remove from oven when done and place on paper towel. Salt again to taste if necessary. Place them in a mound on a serving plate and top liberally with bleu cheese. You don't want to allow the fries to cool fully on the paper towel because you want the heat to partially melt the cheese. Enjoy!

Bills/Dolphins Tailgate Update

In case you missed it, T-Rev's Stiff Willi Chili will be hitting the road this weekend and tailgating with Conklin's Bar 'n' Grill at Ralph Wilson Stadium before the Bills/Dolphins game.

I received location information today from Peter Conklin, and we'll be hanging in Lot 1, a blacktop lot with entrance off Rte. 20A. We should be arriving by 8:30 a.m. -- that should be fun after a Sabres game the night before -- so I'll be slinging chili just as soon as we get all set up and get the chili on the burner. So we're probably looking at around 9:30 for kickoff.

I'll be making about five gallons of chili, and I'm printing some new t-shirts with a brand new layout just for this event. And, of course, I'll also have my spice mix for sale.

Come to think of it, I'm not sure what the policy is for selling merchandise in the parking lot without the team's permission, so let's just say I'll be giving away shirts and spice mix for a small donation. And yes, the chili is free!

Team Stiff Willi Chili will be traveling from Maryland to New York by four-seat Cirrus, so the weather is always a factor when flying into Buffalo. So far it's looking fairly shitty, as they're calling for rain showers/snow on Saturday morning. However, it doesn't look like there are any blizzards on the horizon (knock wood), so at least we've got that going for us.

Weekend Willi

I'll be at The Apple Basket antique shop tomorrow at noon promoting T-Rev's Stiff Willi Chili and spice mix, so stop by for some free chili if you live in southern Maryland.

I'll also be at Catamarans restaurant on Solomons Sunday afternoon at 1 p.m. for the games.

Catamarans Sunday Ticket

T-Rev's Stiff Willi Chili Spice Mix is now carried at Catamarans restaurant on Solomons Island, MD!

The new and improved Catamarans, which will soon be run by Chef Robert Hesse from Hell's Kitchen fame, will host me every Sunday* for the afternoon football games, where I'll be giving away FREE chili during each promotion.

* Not to include Nov. 29, as I'll be in Buffalo, NY tailgating at the Bills/Dolphins game with over 100 maniacs in my old stomping grounds.

Here Come da Judge

I've been asked to judge a chili cookoff this Saturday, Nov. 14, at the Solomons Island Yacht Club, so if you live in the Southern Maryland area please stop by to taste chili from local cooks. The cookoff is a benefit for a young lady who hurt her knee at the marina recently, so you'll be mixing a good cause with good fun.

The event is open to the public and I believe there's a $20 entry fee, but again, it's all for charity. The man putting this together is hoping to raise about $1000 to help the beneficiary pay some bills while she's home from work recuperating. 

Tasting begins at 2:00 p.m. and judging will take place at 5:00. I'm planning to provide some free chili in addition to having my spice mix for sale, and any money I make from T-shirt sales I'll donate to this young lady as well. Hope to see you there!

I Think We Have a New Marketing Slogan

T-REV'S STIFF WILLI CHILI: YOUR KIDS WILL EAT IT!

One thing I've found pretty interesting, and admittedly a little surprising, is that even the youngsters seem to like T-Rev's Stiff Willi Chili. When I worked the Southern Maryland Oyster Festival a few weeks ago, I sold my spice mix to more than a few parents whose children devoured the free samples. The funny thing is, the heat of the spice mix isn't intended to produce five-alarm chili, but it's definitely got a good kick. Even my own son was eating my People's Choice batch at the World's Championship Chili Cookoff. Who knew?

In fact, here's a photo of "T-Rev's Lil' Chile" zonked out with chili stains all over his shirt after a long day at the Worlds. Thanks to my sister Christina for sending.

Stiff Willi in Morgantown

Matt at the WVU game today. You go boy.

T-Rev's Stiff Willi Chili to Make WNY Debut!

Don't look now, but T-Rev's Stiff Willi Chili is taking its show on the road!

On Nov.29, I'll be slinging some chili at a tailgate party at Ralph Wilson Stadium in Buffalo, N.Y. And this isn't going to be just any tailgate -- I'll be hooking up with Peter Conklin and his buddies, die-hard Bills fans who were recently featured on the Food Network's Tailgate Warriors with Guy Fieri.

The planning is still in its very early stages, but so far we've got the Stiff Willi Jet reserved and my buddy Daren who lives in Buffalo has offered to put us up for a couple nights. And, OK, I don't exactly have a jet yet, but my pal Brady has offered to fly us up to The Ralph, weather permitting. If you know anything about Buffalo, you know why that last comment is entirely relevant.

So stay tuned to the blog, kids. T-Rev's got a kitchen pass for the weekend and venturing out of the cozy confines of Maryland!