End of the Year Conventions willIi be attending this year?

This shall serve notice that I will be updating this Blog with a all new press kit for myself. That shall serve as both CV and Resume as Game Coordinator and Game Master should any one want to reach out and contact me for their convention.

My Press Kit is currently be written for 2019! So please be patient.

My 2019 Convention Schedule may be subject to change with out notice due to conflicts and or personal issues that affected the descension to cancel my personal appearance.

See Blog Enters for previous conventions some have been unpublished as they no longer have are active convention.

I will not be attending Tucson Comic Con ever again so don't even ask! If you want to go fine, but I am dune with them! You want tickets fine go here Tucson Comic Con Tickets

Same Goes for TusCon They Choose to replace me, So I choose not to go this year. I donot not having ant recent meant over this design because to be honest I was becoming homeless again and leaving the State of Arizona So I was considering resigning when they made the decision

to replace me. It was like a huge stone was lifted off my chest.

If you want a Membership to TusCon Go Here 

For Tuscon's Online Program Guide Go Here

My Convention year is dune for 2018! Time to enjoy my homeless holidays in peace!

Only Convention I am confirmed at for next year is MaricopaCon 2019 (August) Found Here

I will be posting as conventions reach out to me for scheduling.

Your for now Captain Hedges

Greg Stafford the Passing of a Legend

When I first heard the news about Greg’s death I wasn’t sure what to think.
Please read Chaosium’s official statement here.
It is with great sadness I received the news about Greg Stafford's passing yesterday. It is safe to say that with out his contribution and his inspiration to the RPG Industry I personally probably would have never gotten into gaming the way I did. His works on King Arthur weather in a board game format, or a Roleplaying game that heavily influenced my early child hood in one King Arthur Pendragon Roleplaying game. As well as his works on The Basic Roleplaying system and the Prince Valiant Word Game. All Published by Chaosium.

This is how I will always remember Greg Stafford!

Personal blog: http://www.staffordcodex.com/
Website Chaosium: http://www.chaosium.com/
Website Pendragon: http://www.gspendragon.com/

Yours for now Captain Hedges

So I decided I would make BBQ Pork with pork n beans today!

Sweet, smoky and entirely irresistible, this recipe combines baked BBQ and pork in beans and smothers them with a hickory barbecue sauce full of pork laganiza, All Seasoning, brown sugar, cooking wine, garlic salt, Paprika, red and black pepper. 

INGREDIENTS

6 Table Spoons of BrownSugar 

1  Table Spoon of All Seasoning

1 Table Spoon of Garlic Salt

1 Table Spoon of  Paprika, 

1 Table Spoon of each Black and Red Pepper.

9oz of hickory  barbecue sauce.

2-24oz-Packages of thick pork laganiza.

1-53oz can of Van Kamps Park and beans.

Before cooking pic (above), After Cooking Pic (Below);

Now it’s time to eat some! This is my bench today! You want some? Come by and get some! Before it’s all gone!

Yours Captain Hedges.

Yousimity Falls In Yousimity National Park!

With the seasons changing, the breathtaking sunsets over the summits and striking granite cliffs against a crisp, morning sky, capturing the perfect fall Instagram photo is easily within your grasp. Planning a last minute trip to Yosemite? We’ve got you covered with the best places to stay, shop and play while you’re in Yosemite and Mariposa County. Fall is one of the best times for hiking in Yosemite Mariposa County. Read our blog to find the best Yosemite hikes for fall.

As of this blog post todayYosemite Valley is OPEN, accessible by entering Yosemite via Highways 140 or 120. Glacier Point Road and Merced Grove remain closed. Other areas of the park, including Wawona/Mariposa Grove, Hetch Hetchy, and Tuolumne Meadows are OPEN. For updates Check out Yosemite’s blog found here for more updates.

I made beef brisket today!

In one of my many lives I learned to cook one of my favorite things to make is beef brisket!

Slow Roasted Oven BBQ Beef Brisket is so tender and juicy, with a sweet & smokey hickory barbecue sauce, that no one will care that the meat wasn’t cooked by yours truly!

When I was growing up, my family usually had this easy, oven roasted BBQ Beef Brisket for dinner, during the winter months.  This brisket is another one of my grandmas recipe book that I copied and collected when we were living in Flagstaff  in the early 80’s. My Grandparents were living in Cottenwood at the time. I have made this for years now and it is always one of my most requested recipes, so I knew it was one I needed to share on this blog.

So why did I decide to make it today? Probably because I realize it’s the first of October and a round this time of year I start to get depressed because I  miss my family. Also I think it’s because I all of sudden got hungry for some beef brisket. I am staying at Tony’s Padigemas House and I wanted to treat him to some good beef briscut as he said he never had it before.

Here is the thing about brisket, if you have never cooked one before:  it needs to be cooked slowly, at a very low temperature for many hours in order to dissolve the tough connective tissues of the meat.  Do that and the meat will be so tender that is should practically fall apart when you cut it.  The general rule is that you need to cook your brisket for 1 hour for every pound of meat, although with this recipe I always give it an extra 30 minutes to an hour after adding the backed beans-barbecue sauce so that the sauce can heat up and combine with some of the juices coming off the meat.  So if you are cooking a 3-1/2 pound brisket (like the one in these photos), you need to plan on 3-1/2 hours of cooking time for the brisket plus a little extra time at the end for heating up the baked beans.  But it works just as well with a 12-pound brisket that would take 12 hours to cook.

I have enjoyed this incredibly succulent brisket every year since I learned to make and it has become a go-to recipe when planning food for a crowd.  My mom use to serve this easy BBQ beef brisket at countless family gatherings, large and small over the years, and I have come to rely on it just as much when cooking for the holidays.

It’s a great Sunday dinner, especially when you have company, or you can make it for a summer BBQ, no grill or smoker required and no one will be the wiser!  The meat comes out smoky and tender and sweet thanks to the hickory and brown sugar barbecue sauce and a long, low and slow roasting time.  And if you have a large electric roaster or a big enough crock pot and small enough brisket, you could totally cook it in there as well. I just prefer to do a Slow Roasted Oven BBQ Beef Brisket in the oven.

My favorite side with BBQ beef brisket is Bushes Backed Beans although I also really love serving it with twice baked potatoes or a cheesy potato casserole that I have plans to post on the blog at some point in the future. You could serve it with Biscuits, coleslaw, cornbread, baked potatoes, cold macaroni salad or any other Southern sides you like, Macedonia and cheese.

Slow Roasted Oven BBQ Beef Brisket

Prep Time

10-15 mins

Cook Time

3-1/2 hrs

Total Time

4 hrs 10 mins

 

Slow Roasted Oven BBQ Beef Brisket is so tender and juicy, with a sweet & smokey hickory barbecue sauce, that no one will care that the meat wasn't cooked by a Texas pitmaster!

Course: Dinner, Main Course

Cuisine: American from Arizona

Servings: 6 people

Calories: 867 kcal

Author: Earl C. Hedges Jr, originally thought to me by my grandmother Kay Hedges.

Ingredients

Brisket

• 3-12 pounds of brisket
• 3 tablespoons Worcestershire sauce
• 3 tablespoons of Garlic Salt
• 2 tablespoons celery salt
• 1 tablespoons garlic powder
• 1 tablespoons onion powder
• 2 tablespoons of brown sugar for every pound of beef brisket.

Sauce

• 20 ounces hickory-flavored barbecue sauce (In this recipe I used the following)

Instructions 

1. The night before you plan to cook and serve the brisket, combine the salt, celery salt, garlic powder, onion powder and brown sugar in a small bowl and set aside. Place the brisket in a large roasting pan and trim the fat if it is super thick, but leave at least a 1/4" layer on the bottom. Moisten the brisket with the Worcestershire sauce, then sprinkle the top and bottom of the brisket with half of the mixed seasonings, reserving the other half. Cover tightly with foil and place in the refrigerator overnight.
2. The next day, preheat the oven to 350 degrees, then turn it down to 325 degrees. Remove the brisket from the fridge and uncover. Sprinkle it with the remaining seasonings, then cover it with foil again and place it in the oven to roast for 3-1/2 hours for this particular time around Sense the brisket was 3-1/2 pounds (you need to cook brisket approximately 1 hour per pound of meat). 
3. Remove the brisket from the oven and remove the aluminum foil. Pour off the fat. In a medium bowl, stir together the brown sugar and barbecue sauce, then pour it over the brisket. Increase the oven temperature to 350 degrees, add in Bushes Backed Beans then return the brisket to the oven, uncovered, and roast an additional 30 minutes to an hour, or until the sauce is hot and the meat is tender. Slice or chop and serve. 
4. Recipe notes: You can use whatever barbecue sauce you like, but I think a hickory flavored sauce adds a smokiness to this dish that you don't get from just the oven.
5. What if you want this to be a more New Mexican-Texas spicy style? Well the you add to your dry mix 2 tablespoons chili powder, 1 tablespoon ground black pepper, 2 teaspoons of dry mustard, 1 tablespoon of paprika. Really is a simple fix! Don’t for get the secret ingredient 3 Table spoons of Jim Beams Whiskey. Rember Before last hour of cooking, remove brisket and add step 3 above. Then Return the pan and add barbecue sauce mixed. Cover meat with the sauce from step 3. Then cover, and cook for 1 hour longer.

I I hope you enjoy this recipe..... yep to answer your question was it tasty? It certainly did come out quite tasty I will take more pictures of people eating this conconction of mine. As well as my self later tonight and post them here.  Yours for Now Captain Hedges.