Grilling Smoking and Baking

Pepper and Garlic Salt Encrusted Prime Rib

2011-12-27T08:18:00.000-08:00

I haven't posted for a wile, I had a bout of

Congestive Heart Failure all is well now I'm on the mend.
We were invited to Jackie's niece for Christmas

dinner they asked if I would cook a Prime Rib

on the Egg our hole family loves the way I do it.

8.51-lb. Angus Rib Roast

2 C Pepper, 2 C Garlic Salt, and 2 C Water mix well and

apply to the Roast

With the crust on Roast on a rack with onions, celery,

and carrots, and Red Wine

On the Egg indirect @325* for 17-min. to 20-min. a LB.

Pulled @ 125* interior it well still cook as we travel

for 45-min.

Ready for the crowed, this turned out to be the best

perfectly cook

Thanks for looking

Recipe:2 C Black Pepper

2 C Garlic Salt

2 C water

Thanks for looking

Ross

Chicken Pot Pie's

2011-10-29T14:24:00.000-07:00

Made the dough for the topping this morrning

Simmered for 35-min.

The butternut squash out of the oven

Added the string beans, butternut squash, and sage leaves to the mix

Topped with dough and eggwash ready to go in the Egg

In the Egg @375* for 40-min

YUUMMMMMMMMMMMMMMMMMM MMMMMMMMMM like she said it tast like chicken

Recipe:http://www.foodnetwork.com/recipes/a...ipe/index.html

Thanks for looking

Ross

6-Hr. Apple Smoked Baby Back Ribs

2011-10-22T14:19:00.000-07:00

A year ago Jackie and I were watching a Food TV show about Mike Mills and his 17th Street Rubs and Sauces, sense he was a champion BBQ'er I sent for some.
Well a year has gone by and I haven't used it until now. I also wanted to try my new High-Que fire grate on a lo and slow smoke.

I found some really nice and meaty Baby Backs at Ralph's Mkt. I bought 4 of them

Slathered with yellow mustard and seasoned with 17th Street Magic Dust on the left and Plowboys Yardbird Rub on the right, Put in the refrigerator overnight and re-seasoned the morning of the cook

Loaded onto the fire grate Lump and Apple wood chunks

Got the fire going 2-hrs. early for the 6-hr. smoke with the DigiQ2 it came up to temp real quick, 30-min. before the start put a pan of apple juice on the platesetter

10:15am the Ribs went on 17th Street on the bottom and Plowboys on the top

Pit probe attached to the raised grid

Served with 17th Street Baked Beans and Cold Slaw that Jackie made along with some wonderful Bread Pudding

Family and friends there for the fine meal. Both Rubs were well liked and we served 17th Street Sauce and Blues Hog. No complants

[urlRecipe for 17th Street: http://sobefestcookbook.com/?p=126

[/url]High-Que: http://www.high-que.com/Stainless-Charcoal-Grate-Upgrade-Large/dp/B004XU1FES

Thanks for looking

Ross

Porko Buco

2011-09-11T08:57:00.000-07:00

8 lbs. pork shanks with sea salt and pepper

In to the DO @ 350* on a grid with Olive Oil to brown

pulled @ 35-min.

Added Carrots, Celery, Onion, Garlic and Anchovy paste

Simmered @ 275* for 5 hrs.

Served on a wonderful Polenta and Spinach that Jackie made

This was a truly wonderful meal

Recipe for pork: http://www.reluctantgourmet.com/blog...o-buco-recipe/

Recipe for Polenta: http://www.foodnetwork.com/recipes/a...ipe/index.html

Thanks for looking

Ross

Applewood Smoked Meatloaf

2011-09-04T07:48:00.000-07:00

My wife Jackie makes a great meatloaf. She started

with 1 1/2 lb.20/80 ground beef, 1/2 lb. ground pork,

2 finely chopped onions, 2 stalks celery

Then she added green bell pepper and cilantro

All the other ingredients: 2 sprigs fresh oregano, 3/4C oatmeal,

1 1/2t salt, 1t black pepper, 1t white pepper, 1t red pepper,

2 eggs 5.5 oz tomato juice, 5oz evaporated milk.

She mixed it all up and put it in a large loaf pan

On the Egg with a raised grid @ 275* for 1-hr.

with 2 baked potatoes wrapped in foil

Added Apple wood for smoke, poured the liquid from

the meatloaf which Jackie made gravy from. Inverted the loaf pan

onto the raised grid put the thermometer in still @ 275* until internal

temp. 160*

Served with baked potato with sour cream, butter, and green onions.

A very delightful and delicious meal

Thanks for looking

Ross

Insanely Delicious Tri-Tip

2011-08-28T11:01:00.000-07:00

2 3/4 Tri-Tip untrimmed

Injected with Tony Chachere's Roasted Garlic and Herb

Marinade and rubbed with Tony Chachere's More Spice

Seasoning then into the Refrigerator for 5-hrs.

Out of the fridge and on to the Egg @500* 2-min. a side sear

After the temp. got down to 450* I put the Tri-Tip on a raised

grid until the interior temp. was 130*

Served with mashed potatoes and steamed broccoli, my wife

Jackie said it was insanely delicious, I must agree!

Thanks for looking

Ross

Pasture Raised Rib-eyes

2011-07-24T11:24:00.000-07:00

Yesterday Jackie and I went to the Farmers Market

in Ventura, there was a stand selling Pasture

Raised Beef we thought we would try some.

A bit expensive

Rubbed with Duck fat, salt and pepper. cooked @400*

for 1-hr. on a raised grid

Then the corn @400* for 20-min. turning every 5-min.

Seared @ 500* on CI grate for 3-min. a side

The Rib-eyes were tender and very flavorful,

the potato and corn were wonderful as well

Watkins Cattle Co. : http://watkinscattleco.com/

Thanks for looking

Ross

Bone in Pork Loin

2011-07-23T13:09:00.000-07:00

I started this cook in the afternoon with a

Rhubarb crisp a la mode with strawberry sauce

Indirect @ 375* for 1 hr. 10 min.

Brined overnight

Cooked indirect @ 325* 1 1/2 hrs. then added the

spice glaze and cooked until interior temp 150*

While the pork was cooking Jackie made some roasted

brussel sprouts and roasted garlic mashed potatoes

This was a wonderful Sunday Dinner

Recipes:
Brined Bone-in Pork Loin

For Brine
5 Tbsp kosher salt
5 Tbsp light brown sugar
1 Tbsp freshly ground black pepper
2 Tbsp grated or finely chopped sweet white onion
10 Garlic cloves, crushed
1 Tbsp paprika
1 tsp ground cumin
1 tsp garlic salt
1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
1 bunch fresh rosemary
6 cups cold water
Canola oil or vegetable oil

Ingredients for Spice Glaze

¼ cup packed light brown sugar
2 Tbsp paprika
1tps ground cumin
¼ cup honey
2tsp grated lemon zest
2Tbsp freshly squeezed lemon juice
2Tbsp chopped fresh chives

Preparation
Combine all the brine ingredients in a bowl. Mix and

crush all ingredients.
Add Pork and let set in the refrigerator for up to 24-hrs.

Cook

Glisten with canola oil
Cook 1 ½ hrs. @ 325* indirect
Transfer to a platter
Brush with Spice Glaze and return to Egg for 45-min.

Recipe:

http://www.latimes.com/features/la-fo-calcookrec9bapr09,0,3460881.story

Thanks for looking

Ross

Morro Bay Rich's Santa Maria Style Tri-Tip

2011-07-03T09:29:00.000-07:00

This year I was lucky to cook next to Rich Miller

who I have cooked next to for three Eggs By The Bay Eggfest.

This time is the first time that I was able to

watch him cook his Tri-Tip this year my wife Jackie

came with me to help and help she did.

She was so helpful that I had time to see what others

were cooking, she had such a good time she can't

wait for the next one. This is the Tri-Tip that I cooked tonight.

Rubbed and put in the fridge for 3-hrs.

Out of the fridge 1-hr. before searing

Seared for 3-min. a side then pulled and rested in foil until

I got thetemp. down to 400*

On a raised grid to roast until internal temp. 124* about

30-min. Basting @ 15-min. intervals

Almost there

Will foil for 15-min. while I grill some romaine

Romaine with Bernstein's Restaurant Recipe Italian Dressing

and grated Blue cheese

Served with Garlic Mashed Potatoes with Spinach

that Jackie whipped up it was a wonderful

meal Thanks Rich for the recipe and your friendship

YUMMMMMMMMMMMMMMMMMMMMMY

Recipe for the Tri-tip
Santa Maria Style Tri-tip Richard Miller aka

Morro Bay Rich Morro Bay, CA
2 (3 pound) tri-tip roasts Basting Sauce, recipe

follows Seasoning Salt Mixture: recipe follows
Seasoning Salt Mixture: 2 teaspoons freshly ground

black pepper 2 teaspoons white pepper 2 teaspoons

cayenne pepper 1 teaspoon onion powder 

4 tablespoons granulated garlic 6 tablespoons salt
( I used 1T salt)
Mix together all ingredients in a small bowl
Basting Sauce: ½ cup red wine vinegar 

½ cup garlic-infused vegetable oil
Whisk together vinegar and oil in a small bowl.
Coat both sides of the tri-tip roasts with the seasoning

mixture, rubbing it in as you would a dry rub.

Let the seasoned tri-tip rest for at least 30 minutes

at room temperature. Sear each side of the tri-tip

at 600 to 700 degrees for 3 to 4 minutes each.

Remove seared tri-tip from the BGE, cover it

with foil and let it rest while bringing the BGE temperature

down to 350 to 400 degrees. During this cool down

period I usually toss in a couple of oak chunks.

Put tri-tip back in the BGE and cook to an internal

temperature of 126 degrees for medium rare, basting

with the sauce every 5 to 10 minutes. Remove

tri-tip from the BGE, cover it with foil and let it

rest 15 minutes. Cut into ½” slices against the grain.
This recipe is from Foodnetwork.com’s website.

It is titled “Santa Maria Style BBQ” Oakwood Grilled

Tri-tip. It is as close to authentic Santa Maria

tri-tip as I have been able to find.

I usually cook this on a Large BGE and find it take

1 hour and 10 minutes from the time I strike the

match to taking the tri-tip out of the BGE.

Recipe for Potatoes:

http://www.foodnetwork.com/recipes/r...pe2/index.html

Thanks for looking

Ross

Grilled Korean Short Ribs and Bok Choy

2011-06-12T00:54:00.000-07:00

4-lbs. Beef Short Ribs that have been marinating for 5-hrs.

Baby Bok Choy halved marinating in it's grilling sauce

On the Egg @425* for 3-min. a side

Baby Bok Choy on the grill for 3-min. @ 425* for 3-min.

Served with White Rice, Butter, and Soy Sauce.

This was a very tasty meal that we well have again soon

Recipe for: Kalbi (Korean BBQ Beef Short Ribs)
http://www.foodnetwork.com/recipes/k...ipe/index.html

Recipe for: Grilled Baby Bok Choy

Grilled Baby Bok Choy Adapted from Gourmet

via Food Network

4 heads baby bok choy, halved lengthwise

and cleaned 1/4 cup rice wine vinegar 1 tablespoon

chili paste Salt and pepper 1 tablespoon vegetable oil

 2 scallions, chopped 2 tablespoons sesame seeds, plus

more for garnish lime wedges, for garnish
In a large bowl, combine vinegar and chili paste

and season with salt and pepper. Whisk in oil.

Stir in scallions and sesame seeds. Add the

bok choy and toss to coat. Chill for 15-20 minutes.
Prepare the grill. Lay the bok choy halves

on hot grill, cut sides down. Grill 2 to 5 minutes

until crisp tender. Serve with additional sesame seeds

and lime wedges.

Thanks for looking

Ross

Memorial Weekend Spare Ribs, Beans,and Strawberry-Rhubarb Pie

2011-05-30T13:45:00.000-07:00

Friday night I put 1-lb Pinto Beans to soak

Saturday Fired up the BGE 5-qt. Dutch Oven

1/2 lb. bacon diced, 1 whole white onion diced,

6 cloves of garlic chopped @ 300* direct

Manzanita wood for smoke

All the fixings, cooked for 4-hrs without the lid

Beans are all done for tomorrow

Found these Spare's at COSTCO $1.99 a lb.

Pulled off the membrane and fat

Rubbed with Plowboys Yardbird and Simply Marvelous Pecan

Rub on the other Put them in the refrigerator over night.

Sunday Jackie made a wonderful Strawberry Rhubarb pie

I got the Ribs going @250* indirect with a drip pan filled

with Apple Juice and Apple cider 50/50 for 5-hrs.

Spritz with 50/50 mixture of Apple Juice and Apple cider

every hour

Foiled the last hour

Served with salad and garlic and cheese Focaccias

bread that I bought at Costco.

This was a great meal and good company.

Recipe for the beans:
Cowboy Beans or Ranch Beans

"Cowboy Beans" or Ranch Beans or whatever.

2 Lbs. pinto beans, rinsed sorted and soaked overnight

(or quick soak. Boil for 2 minutes and let stand

1 hour and drain and rinse.)
1/2 stick of butter
1/2 pound bacon, diced
1 onion, chopped
2 bell pepper, finely chopped
1 14.5 oz.. diced tomatoes with juice
3 to 4 cloves garlic, minced
3/4 cup chili powder
1/2 to 1 tsp cayenne pepper (depending on your taste)
1 - 6 oz. can tomato paste
1 cup chopped cilantro
2 qts.. chicken broth, 1 qt. beef broth the kind

you get at the market

Melt butter in large pot or dutch oven. Add bacon

and next 4 ingredients and saute' for about

4 or 5 minutes until vegies are tender

but not burned. Add cilantro, chili powder,

cayenne and tomato paste and cook about

3 minutes. Add beans, broth, salt and pepper

to taste, bring to boil then lower heat and

simmer 1 1/2 to 2 hours or 'til beans are tender.

During this time liquid smoke (remember, a little

of this stuff goes a long way) and tabasco and

adjust seasonings to taste. If you want

this thicker you can mash beans against

the side of the pot to thicken.

Recipe for the pie:

http://smittenkitchen.com/2008/05/st...y-rhubarb-pie/

Thanks for looking

Ross

Jackie's Meatloaf

2011-05-01T09:45:00.000-07:00

1.5 lb. ground chuck, 1 stalk celery, 1/2 green pepper, 1/2 onion.

All finely chopped.

All the other ingredients: 2 sprigs fresh oregano, 3/4C oatmeal,

1/2t salt, 1T black pepper, 1T white pepper, 1T red pepper,

,2 eggs 5.5 oz tomato juice, 5oz evaporated milk.

On the Egg for 1hr. @ 275*

Drained the juice's, took a knife around the inside of the loaf pan

and inverted the meatloaf on to the grill for another hour

@ 275* or internal temp. 165*

Added some ketchup to half the loaf @ 45-min.

After 15-min. pulled to rest for 5-min.

Served with garlic mashed potatoes, Zucchini, and carrots.

This turned out wonderfully good.

Thanks for looking

Ross

Superbowl Hot Wings

2011-02-26T13:04:00.000-08:00

The raws.

The sauce.

It was a beautiful day in Ventura today.

Put Richard's Holy Smokin Chipotle seasoning on

the wings. The Green Egg @ 325*

on a raised grid.

Turned @ 15-min intervals for 1-hr.

After reading Thirdeye's Blog on Chicken Wings, I cut

them into drummettes and wingettes and dipped

them into "The" Chicken Wings Sauce for 15-min. on the grill.

http://playingwithfireandsmoke.blogs...ken-wings.html

Served with Bobs Big Boy Blue cheese dressing. Everybody

loved them Thanks AZRP for the Sauce recipe.

"The" Chicken Wings Recipe:

http://www.eggheadforum.com/index.ph...detail&id=1143

Salmon grilled on Himalayan Salt Block

2011-02-12T15:04:00.000-08:00

Two Salmon fillet from Trader Joe's seasoned with Richard's

Holy Smokin Chipotle, Butter, and Lemon.

12X8X1 1/2 in Salt Block heated to 350* for 1-hr.

On the Salt Block for 3-min a side

Served with Sticky Rice and Succotash. Tasty, I love

cooking on the Salt Block it gives it another

flavor de-mention

Salt Block: http://www.saltworks.us/himalayan-Re...

e-platter.html

Garlic Salt and Pepper Crusted Prime Rib

2010-12-26T07:37:00.000-08:00

We had family over for Christmas Dinner.

14.25-lb 6 rib Prime Rib.

Slivered a head of garlic.

Inserted them into the fat.

Mixed 3 C Garlic Salt and 3 C Pepper with water to make a

paste.

On the Egg @ 325*

Letting it rest for 30-min.

While the Prime Rib rested we steamed some Crab Legs

Took off the crust and carved.

The Prime Rib was pulled at the right time it

looked and tasted perfectly, Jackie's nephew

Jeff brought 2 bottles of 2004 Tignanello Wine

one of my favorites it was outstanding as well.

This was a wonderful Christmas Dinner.

Prime Rib sandwiches and Salads next week

Fantastic Tri-Tip

2010-12-22T21:59:00.000-08:00

I saw a post of PatioDaddio's and here is what

I thought would work.
http://www.utahbbq.org/viewtopic.php?

f=19&t=2774

1 1/2 T Richard's Holy Smokin Chipotle, 1T

Better Than Bullion, 2 T Mustard, 1/4 C

Worcestershire Sauce.

Mixed it to a Schmear

Schmeared on to a Tri-Tip and into the Fridge

over nigh I had to do another Tri-Tip this afternoon when

I found out we were having company for dinner,

it marinated for two hours.

The one on the right marinated overnight.

Grilled for 3-min. rotated 45* for 3-min.

The same on the other side.

Onto a raised grid for 20-min. a side @ 325*

Internal Temp. @ 127* rested for 15-min. served with

Potatoes and salad. This is the best and most

flavorful Tri-Tip that I have grilled to date.

Apple Brined Smoked Chipotle rubbed Turkey

2010-11-27T08:03:00.000-08:00

12+lb. Turkey

In the Apple Brine for 24-hrs.

ULTIMATE BRINE FOR TURKEY

1 1/2 cups, Kosher salt**
**See notes below regarding amount of salt
1 1/4 cups, brown sugar
10 whole cloves
3 teaspoons, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider

(non-alcoholic) the peel from one orange or one

tangerine (colored part only - not white pith)
[optional: 3 teaspoons, dried thyme

and/or 3 teaspoons, dried sage]

Combine all ingredients in a non-reactive pot,

bring mixture to a boil, lower heat and simmer

for 15-20 minutes (partly covered). Allow

brine to cool completely.

Rinse turkey under cool running water, inside

and out (remove giblets from body cavity).

Pat turkey dry with paper towels, then

immerse turkey in cooled brine.*

Turkey should be completely submerged

in liquid (place a plate on top of

the bird if necessary to keep it covered with the liquid).

Cover the pot and refrigerate for 8-10 hours

or up to 24 hours. Remove turkey, rinse,

pat dry, and roast as usual. [See note under

“basic technique” for extra step to get crispiest skin.]

*Be sure the container used for brining turkey

is non-reactive: use enamel, glass or crockery or

stainless steel - never cast iron or aluminum.

The pot should be just large enough to contain

the turkey (so the brine will be sufficient to cover

the bird).

** NOTE REGARDING THE AMOUNT OF

SALT IN BRINE: A milder brine may be made,

which may have a less flavorful result – but if salt

is a concern (the entire turkey will absorb

only 10-15% of the brine) the amount of salt

may be reduced. For the desired chemical effect

to take place, however, the proportions cannot

be less than 2/3 to 1 cup of salt per gallon

(4 quarts) of water or other liquid.

**TYPES OF SALT: Kosher salt is the

ONLY type of salt to be used in making brine

(it is sweeter and more pure than ordinary table salt).

Kosher salt is available in two varieties.

The most common is flaked salt (example:

Morton Kosher Salt) which has been pressed

into flakes by rollers. The other type is a four

-sided crystal (example: Diamond Crystal Kosher Salt).

The crystal-shaped salt measures differently

because of its shape. Use about 25% (one quarter)

MORE crystal salt than flaked salt when measuring

for brine or other recipes. The formula is: 1 tablespoon

of regular table salt is equivalent to 1 ½ tablespoons

flaked kosher salt, or 2 tablespoons, diamond crystal

kosher salt.

***NOTE REGARDING BRINING TURKEYS TO

BE “DEEP FRIED:”
When a turkey will be deep fried

(Cajun style or otherwise), too much sugar

will cause the bird to blacken on the outside.

It is best, therefore, to use water, rather than

apple juice or cider, and to greatly reduce the

amount of sugar called for in the above listing of

brine ingredients.

Wiped some Holy Smokin Choptle rub with some butter and rub

under and outside the turkey.

In the fridge for 12+hrs.

Stuffed with white onion and apple

Injected with Tony Chachere's Creole Butter Marinade

On the Egg @ 325*

After 2-hrs added some Duck Butter ( Butter and duck fat)

Pulled @ 170* interior for a rest

Smoked Turkey

Oven cooked Turkey

This was a wonderful Brined and Spiced Turkey

Salmon on a Himalayan Salt Block

2010-11-07T08:43:00.000-08:00

With of course using Richard's Holy Smokin' Chipotle
Spice, Jackie and I love this.

It gets dark early and after today it well get dark a hour

earlier, I had to pull out my Soft Light.

Painted the Salt Block with Grape Seed Oil

One at a time I grilled them skin side down for 3-min.

@ 550*.

Then turned it over for 2-min. on the other side.

Served with Baked Yam and Soyatash. This was another

wonderful meal

Grilled Lamb Shoulder Chops

2010-10-24T22:27:00.000-07:00

Lamb Chops rubbed with Grape Seed Oil and

Richard's Holy Smokin' Chipotle Rub.

Back into the fridge. for 5-hrs. to marinate.

On the grill for 1-min. then rotate for grill marks for

another min. flip over and do it again.

On a raised grid for two more min.

Grilled up some Romaine with Bernstein's

Restaurant Recipe Italian Dressing

Served with Steamed Cauliflower With Sharp Cheddar

and Stilton Blue Cheese that Jackie made.

YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM

Seasoned Pork Chops

2010-10-16T22:44:00.000-07:00

Seasoned with Chef Merito Pork Chop Seasoning.

On the Egg grill @450*

For 4-min. a side.

Jackie bought a whole stem of Brussels Sprouts.

Served with Mashed potatoes. Another tasty meal

Grilling Fresh Cod with Carrots Parsnip Puree

2010-10-10T23:00:00.000-07:00

Saturday Jackie and I went for a drive up the coast to Santa Barbara Ca. 30-mi. north of Ventura for lunch, when we got to the Harbor there was a Harbor and Seafood Festival A lot of Sellers of various items I bought a Himalayan Salt Block.

I found a recipe for Grilled Cod with Carrot Parsnip Puree

Recipe:
Cod, S&P,1/2 lemon, drizzle olive oil

Puree:
3 carrots- peeled, chopped
2 Parsnips- peeled, chopped
1/4C chicken stock
drizzle olive oil
S&P
Cooked until soft

Pureed and kept warm

Fired up the Egg, Put the Salt Block on the grate to warm it

up to 500*

Fresh Pacific Cod Fillet

Just lemon and Richard's Death by Garlic and Indian River

Rainbow Pepper

Grilled some Romaine with Bernstein's Italian Dressing for

1-min a side

Plated with Asparagus, a mighty fine meal that we well

do again and again

Birthday Brisket

2010-10-05T16:36:00.000-07:00

My wife Jackie asked me last week what I wanted

for my 72nd. Birthday Dinner, I said Smoked Brisket,

Cowboy Beans, Cold Slaw, and Carrot Cake.

Thats two for me to cook and two for her.

I started out cooking the Beans Friday afternoon after

I got off work. Recipe to fallow.

Put the CI DO on the grid at 325* direct, started

with the bacon then onion, red and green

bell pepper, Broth and beans. It took

about an hour to simmer.

Simmered for 2-hrs, then added 4 ham hocks.

Ready to serve on Sunday.

I injected a 12.7-lb. Brisket with 32oz.of beef stock

that I cooked down to 16-oz. and 3/4C

Butcher's Beef Marinade.

Slathered with mustard and rubbed with

Simply Marvelous Sweet and Spicy

On the Egg @ 215* grid, draped over a rib rack for a

22-hr smoke.

When I got up @ 630 am. I removed the rib rack, started

spraying the beast with apple cider apple juice mixture

every 30-min. Pulled at 2pm separated the point

and flat wrapped the flat in foil and broth

and put in the cooler for 2-hrs.

Made some Burnet Ends with the point @ 325* ,

Simply Marvelous Sweet and Spicy and SM

Raspberry Chipolte Sauce.

The Brisket was Tasty, Tender, and Moist, served

with beans cold slaw and carrot cake.

This was a wonderful Birthday

Thanks to my wife and best friend

Jackie who helped me with this meal
Recipe:

"Cowboy Beans" or Ranch Beans or whatever.

2 Lbs. pinto beans, rinsed sorted and soaked

overnight (or quick soak. Boil for 2 minutes

and let stand 1 hour and drain and rinse.)
1/2 stick of butter
1/2 pound bacon, diced
1 onion, chopped
2 bell pepper, finely chopped
1 14.5 oz.. diced tomatoes with juice
3 to 4 cloves garlic, minced
3/4 cup chili powder
1/2 to 1 tsp cayenne pepper (depending on your taste)
1 - 6 oz. can tomato paste
1 cup chopped cilantro
2 qts. chicken broth, 1 beef the kind you get at the market

Melt butter in large pot or dutch oven. Add bacon

and next 4 ingredients and saute' for about 4 or 5 minutes

until vegies are tender but not burned. Add cilantro,

chili powder, cayenne and tomato paste and cook

about 3 minutes. Add beans, broth, salt and pepper

to taste, bring to boil then lower heat and

simmer 1 1/2 to 2 hours or 'til beans are tender.

During this time liquid smoke (remember, a little of this

stuff goes a long way) and tabasco and adjust

seasonings to taste. If you want this thicker you can

mash beans against the side of the pot to thicken.

Marinated Prime Chateaubriand with Smoked Paprika

2010-09-27T21:06:00.000-07:00

This weekend is the first one I have had in 5-mo.

I have been working Tu. thru Sat. for the last

5-mo. I miss my real weekends! We were invited

to my brothers place in Palm Desert Ca. for the

weekend, it was hot 110* but on the west coast

this week it was hot all over and this week as well.

We went to Jensens Market they had Chateaubriand

so I picked some up for when we got home on Sunday.

I made a Marinade of 1T. crushed hot red pepper flakes,

1T boiling water, 1 C EVOO, 16 garlic cloves with

the germ removed, 2 rosemary sprigs, 2 thyme sprigs.

Blended and put in a zip-lock bag for 2-hrs. in the fridge.

Seared for 3-min. a side @450*

And mopped with a mixture of 1/4 lb. soft butter and a

T smoked paprika until it reached an internal temp. 125*

Let it rest for 10-min.

Grilled some Romaine while the meat rested.

Served with Garlic Mashed Potatoes that Jackie made.

I love this recipe it has all the flavors that I like.

Smoked Chicken with Spicy Apple Rub

2010-09-13T01:35:00.000-07:00

This morning was overcast with the Marine Layer in.

I just got some of Simply Marvelous Spicy Apple Rub

from Steph so I thought I would try some

Smoked Chicken. Fired up the Egg too do

a cool smoke with Hickory and Apple wood.

Filled the drip pan with Apple juice to help keep moisture

and also not get the smoke taste from burnt chicken fat.

Went to Albertsons Market and picked up two 5.5 lb. chickens.

Rubbed them with the Spicy Apple Rub inside and out, and

under the skin.

Put the two chickens in the Egg @165* @ 9:30 am.

By 10 am. the the Sun started to poke thru. In the upper

middle of of the last picture you can see

Pigeon Flying right to left

By 4:30 pm 6-hrs. interior breast temp. @150*.

@ 5:45 pm I ramped up the done temp. to 250*.

@ 7 pm. 9.5 hrs I pulled the chickens internal temp. @170*.

Let rest for 1-hr. and sliced into it, tasty and moist,
this well make some great Chicken salads
for lunch next week the rest for snacks
and diner during the Week. The Apple Smoked Chicken
was wonderful and spicy. You should try this Rub

Thanks Steph.
http://simplymarvelousbbq.com/store

Marinated Skirt Steak with Garlic and Cilantro

2010-09-01T22:06:00.000-07:00

Here is all the making's for the marinade

The time consuming part of this recipe was getting the

germ out of the garlic and grate with the Microplane

When all was in the bowl used the immersion blender

Into a zip-lock bag and the fridg. for 4-hrs.

So we washed our cars Jackie's Mini Cooper and my Prius

Now for the rub.

Rubbed the rub into the skirt steaks and canola oil.

On the Egg for 2-min. a side @ 400*

Off the egg and into the Resting Butter.

Back into the egg for 3-min. for med. rare.

Just right, served with mashed potatoes with Jalapenos.

This was a wonderful and tasty meal from Serious Barbecue

by Adam Perry Lang

Marinated Skirt Steak
With Garlic and cilantro

Marinade

1TB crushed hot red pepper flakes
2TB boiling water
1C freshly squeezed orange juice
1/2 C freshly squeezed line juice
2TB honey
1TB soy sauce
½ coarsely chopped sweet onion
10 garlic cloves peeled, halved, germ removed, and grated on a Microplane grater
1TB kosher salt
1TB ground cumin
1TB dried oregano

Seasoning Blend

2TB mild chili powder 1TB garlic salt
1TB garlic salt
1TBlemon pepper
1TB coarsely ground black pepper

Resting Butter

4TB butter
1/4C finely chopped cilantro
1TB freshly squeezed lemon juice
1TB Worcestershire sauce
4 cloves, peeled, halved, germ removed, and grated on a Microplane grater
1t crushed hot red pepper flakes
¼C vegetable oil