A Dad, a Son and Their Grills

Grilled Asian Chicken Thighs

2016-07-24T08:36:00.000-04:00

We really enjoyed this recipe. My son was so proud because he cooked the entire meal on his own.

Ingredients:

8 bone in chicken thighs
1/2 cup fresh lime juice
1/4 cup soy sauce
2 tbsp. brown sugar
2 cloves garlic, minced
1 tbsp. grated ginger
Sesame Seeds

Preparation and Cooking:

Combine lime juice, soy sauce, brown sugar, garlic and ginger in a bowl. Place chicken in a large storage bag and pour in half the marinade. Seal and place in the fridge for 30 minutes.

Bring the BGE up to 300 with a raised grid.

Remove chicken from bag and discard marinade. Grill chicken, skin side for 20 minutes. Flip the chicken every 15 to 20 minutes until the internal temperature reaches 165, approximately 90 minutes.

While grilling chicken, place the other half of the marinade in a saucepan. Bring to a boil, reduce to a simmer and cook until it is a think sauce.

Remove chicken from grill and drizzle with the glaze then sprinkle with sesame seeds.

Serve immediately and be prepared for one fantastic meal.

Grilled Buffalo Wings

2016-04-24T09:04:00.001-04:00

Wings are one of our favorite meals. This was a different and very good way to prepare the wings. We will definitely be making this one again

Ingredients:

2 1/2 - 3 Pounds chicken wings
Olive Oil
Lemon Juice
Salt and Pepper to taste

1/2 cup butter
3/4 cup tomato sauce
1/2 cup hot sauce
1 1/2 tbsp. chili powder
1 tsp. red pepper flakes

Preparation and Cooking:

Preheat the grill to 450

Brush the wings with olive oil, drizzle a little lemon juice over each wing then salt and pepper to
your liking.

Grill the wings for 20-30 minutes over indirect heat, until done. When you put the wings on the grill
place a cast iron skillet directly over the coals

Wings the wings are done, melt the butter in the cast iron skillet. Once the butter is melted add the
tomato sauce, hot sauce, chili powder and red pepper flakes. Mix the ingredients until combined
well.

Add the wings to the sauce and mix well until wings are coated.

Sear the wings over the coals.

We served these with fries, celery and carrots

Beer Can Chicken Tacos

2016-04-17T17:50:00.002-04:00

Our new favorite chicken taco recipe. The leftovers on Sunday with soft shells were even better. Very simple recipe that we will definitely make again.

Ingredients:
1 Whole chicken, 4 to 4½ pounds, neck, giblets, and any excess fat removed
Salt and Pepper
16 oz salsa
Juice of 2 lines
1 package taco seasoning
3 tbsp. cilantro, chopped

Preheat the grill the 350-400. Grill the chicken until the internal is 170, approximately 1 hour 15 minutes

Let the chicken sit for 10 minutes then pull all the meat from the bone, tearing into small pieces

Mix all the ingredients into a dutch oven and simmer for 20 minutes, until heated through

Use the taco shells and toppings of your chioce. We opted for hard shells tonight.

Brined Pork Chops with Balsamic Glaze

2016-03-26T15:02:00.003-04:00

This recipe was not the best pork chops we ever had, but they were a nice change for a Sunday family meal.

Ingredients:

Brine:
2 cups water
3 tablespoons kosher salt
1 tablespoon granulated sugar
4 pork loin chops, each 8 to 10 ounces and 1¼ to 1½ inches thick
2 teaspoons minced fresh rosemary leaves
1 teaspoon freshly ground black pepper

Glaze:

1/2 cup good-quality balsamic vinegar
2 1/2 tablespoons unsalted butter
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon granulated sugar

Preparation and Cooking:
In a medium bowl whisk the brine ingredients until the salt and sugar dissolve, 2 to 3 minutes.

Place the pork chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place in a bowl, and refrigerate for 1 to 1½ hours.

Remove the chops from the bag and discard the brine. Pat dry with paper towels (do not rinse) and season evenly on both sides with the rosemary and pepper. Let stand at room temperature for 15 to 30 minutes before grilling.

In a small saucepan over medium-high heat, boil the balsamic vinegar until slightly thickened and reduced to ¼ cup, about 10 minutes. Remove from the heat. Whisk in the butter and season with the salt, pepper, and sugar. Transfer to a small bowl.

In a small bowl mix the sauce ingredients.

Prepare the Egg for direct cooking over medium heat (300° to 400°F).

Brush the cooking grates clean. Grill the chops until they are still slightly pink in the center and the potatoes are tender and grill marks appear, turning once or twice. The chops will take about 20 minutes. Remove from the grill as they are done. Place one pork chop on each of four plates.

Reheat the balsamic glaze. Drizzle the chops with the balsamic glaze.

Grilled Pepper and Eggplant Dip

2015-10-25T15:23:00.003-04:00

We had an eggplant and extra bell peppers we were trying to decide what to do with. We really enjoyed this dip. It went great with homemade pita chips. It is also really good leftover, just allow the dip to get to room temperature before eating it. It helps it thin out a little

Ingredients:

2 long eggplants, about 1 pound each
3 green bell peppers
3 tablespoons chopped fresh parsley
2 cloves of garlic, minced
1 tablespoon fresh lemon juice
4 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper

Preparation and Cooking:

Preheat the Big Green Egg to 300

Prick the eggplants in a few spots with a fork and place the eggplants and the bell peppers on the

hot grate. Grill the vegetables until charred on all sides ~32 minutes for the eggplants and ~24

minutes for the peppers. Transfer the grilled eggplants to a plate to cool. Place the grilled peppers

in a bowl and cover with plastic wrap. Let the peppers cool to room temperature for about 20

minutes (the steam trapped by the plastic wrap helps loosen the skin from the peppers.

Cut the eggplants in half, scrape the flesh out of the charred skin, and place it in a food processor.

Scrape the burnt skin off the bell peppers, then core and seed them. Cut the bell peppers into 1

inch pieces and add these and the parsley and garlic to the food processor. Finely chop the

vegetables, running the food processor in short bursts. Add the oil and lemon juice. Taste for

seasoning, adding more lemon juice as necessary and add salt and pepper to taste. The dip should

be highly seasoned.

Transfer the dip to a serving bowl and serve with crackers, pita chips, carrots or as a spread on

French bread

UN-Traditional Cheeseburger

2015-08-23T12:46:00.004-04:00

Not bad for a different twist on a hamburger. Next time I will go a lot lighter on the cumin. The taste was a little too strong for my taste.

Ingredients:
2 pounds ground beef
2 tablespoons olive oil
3 green onions, minced (white part only)
2 teaspoons cumin powder
2 teaspoons chili powder
2 teaspoons oregano, dried
1 medium jalapeno pepper, diced
2 teaspoons garlic, minced
1 teaspoon black pepper, coarsely ground
6 slices Monterey Jack Cheese

Mix together all ingredients except the cheese slices.

Form 6 patties that are 3/4 inches thick.

Grill at 400° until desired doneness. Turn once while cooking. Top with cheese the last 2 minutes of

grilling.

Toast buns and serve.

Herb-Roasted Chicken with Zucchini and Peppers

2015-07-17T16:05:00.002-04:00

I got to try out my new poultry roast on the Weber. Very good chicken and even better vegetables

Ingredients:
1 Whole chicken, 4 to 4½ pounds, neck, giblets, and any excess fat removed
Kosher salt
Freshly ground black pepper
1 teaspoon dried thyme, divided
2 medium red bell peppers, cut into 1½-inch pieces
3 medium zucchini, ends trimmed, halved lengthwise, and cut into 1½-inch pieces
Extra-virgin olive oil
2 tablespoons finely chopped fresh tarragon or Italian parsley leaves

Pat the outer surface of the chicken dry with paper towels. In a small bowl combine 1 teaspoon salt, ½ teaspoon pepper, and ½ teaspoon of the thyme. Use that mixture to season the chicken outside and inside the cavity. Let the chicken stand at room temperature for 30 minutes before grilling.

Prepare the grill for indirect cooking over medium-high heat (about 400°F).

Pour enough water into the center cup of the poultry roaster to fill it about one-quarter of the way (but no more). Place the chicken over the center cup so it sits firmly. Tuck the tips of the wings behind the chicken’s back.

Place the bell peppers and zucchini in a large bowl. Drizzle with 2 tablespoons oil and season with ½ teaspoon salt, the remaining ½ teaspoon thyme, and ¼ teaspoon pepper. Toss to coat.

Arrange the vegetables around the perimeter of the poultry roaster. Cook the vegetables with the chicken over indirect medium-high heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of a thigh (not touching the bone) registers 160° to 165°F, and the vegetables are tender, 1 to 1¼ hours.

Wearing insulated barbecue mitts, remove the poultry roaster from the grill and transfer the chicken to a cutting board. Let rest for about 15 minutes (the internal temperature will rise 5 to 10 degrees during this time).

Carve the chicken into serving pieces and arrange on a serving platter. Spoon the vegetables around the chicken. Garnish with tarragon. Serve warm.

Chicken Breast Stuffed with Pepper Jack Cheese & Spinach

2015-07-04T12:36:00.002-04:00

Not my favorite, but Lisa really enjoyed it. It was good for something different even though I am not a huge fan of spinach

Ingredients:

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, slices or shredded (you can use up to 6 oz)
1 pkg fresh spinach sauteed until wilted in 1 tbs oil
1 tbsp olive oil
1 tbsp Panko breadcrumbs
Sea salt, to taste
Freshly ground black pepper, to taste
1 Tbs Cajun Seasoning
Lots of toothpicks (soaked in water for 5 minutes before using)

Preheat EGG to 350 indirect

Flatten the chicken to 1/4-inch thickness. To make this mess free, place the thawed chicken breast in a ziplock bag, remove the air as much as possible, place a hand towel over the package and pound lightly to flatten. Periodically remove the cloth to check on the progress.

Heat a skillet over medium high heat, once hot add 1 tbs of olive oil, heat until the oil is very hot. Add the fresh spinach, saute lightly until slightly wilted. Sprinkle liberally with salt and pepper. Add a dash of Cajun seasoning and half of the cheese (shredded or otherwise!).

Combine Cajun seasoning and breadcrumbs together in a small bowl, set aside.

If your chicken has "holes" in it from being pounded unevenly or cut unevenly you can place a layer of fresh spinach leaves, a layer of pepperjack cheese, then spoon 1/2 of the spinach mixture onto each breast. Roll each chicken breast tightly and fasten the seams with several toothpicks.

This part requires a tiny bit of skill, use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional). Place the chicken seam-side up into a loaf pan that is lined with tin foil-lined (for easy cleanup). This also helps keep the insides from oozing out.

Grill for 35 to 40 minutes, or until chicken is cooked through. Remove the toothpicks before serving. Count to make sure you have removed every last toothpick.

Serve whole or slice into thick slices. This dish goes well with just about anything, steamed rice,

veggies, salad, etc.

Maple-Smoked Turkey Breast

2015-04-05T15:23:00.003-04:00

We bought a couple of turkey breasts when they went on sale after Thanksgiving. This was a really good meal and the turkey sandwiches and quesadillas were even better. This also gave me a chance to smoke something on my new Weber charcoal grill

Ingredients:
For the rub and turkey:
2 tablespoons maple sugar or light brown sugar
1 tablespoon sweet paprika
2 teaspoons freshly ground black pepper
1 teaspoon coarse salt
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
5 pounds bone-in turkey breast
For the maple butter basting mixture:
1/4 cup maple syrup
4 tablespoons salted, melted butter

Place the maple sugar and all herbs and rub seasonings in a bowl. Stir to mix.

Rinse turkey breast under cold water. Drain and blot dry with paper towels. Using poultry shears, cut out the ribs so the turkey breast lies flat.

Trim off and discard any excess fat. Sprinkle the rub over the turkey on all sides. Pat rub into the

meat with fingers.

Place turkey in a bowl or a Ziploc bag, making sure the turkey is tightly covered. Allow to cure

overnight in the fridge (12 hours is ideal.)

Make the basting mixture. Melt butter and syrup in a saucepan.

Set up the BGE for indirect cooking. Preheat to 350°. Place maple wood chips directly on the coals.

When ready to cook, place the turkey breast in center of the BGE over drip pan.

Cook until cooked through, approximately 75 to 90 minutes. After cooking for 45 minutes I basted the turkey every 15 minutes.

To test for doneness, use an instant read thermometer. It should register 170°.

After cooking, brush with some of the maple butter basting mixture. Transfer to cutting board. Let it

rest for 10 minutes before slicing tenting with aluminum foil to keep warm.

Grilled French Fries

2014-12-14T10:39:00.003-05:00

We received a bunch of potatoes in our recent farmer's market basket. This was a great use for extra potatoes and they tasted great. If something tastes good when you cook it inside it has to be even better on the grill.

Ingredients:
2 to 3 large potatoes
Coarse Salt
3 tablespoons extra virgin olive oil
2 cloves minced garlic
2 tablespoons chopped dill
1 teaspoon fresh black pepper

Scrub the potatoes. Cut each one into 1/2" thick slices. Place in a pot with cold salted water to cover and bring to a boil over high heat. Cook the potatoes until just tender, 4 to 6 minutes. Drain the potatoes in a colander, rinse under cold water then drain again.

Blot the potatoes dry with a paper towel and place in a bowl. Toss the potatoes with the olive oil. Add the garlic, dill and pepper. Taste for seasoning, adding more pepper and lots of salt then toss again.

Preheat the grill to medium high, direct.

Lay the potato slices on the oiled grate. Grill the potatoes until nicely browned on both sides. They should be crisp on the outside and tender inside, 4 to 6 minutes per side.

Barbecue Beef

2014-12-14T10:14:00.003-05:00

I was born in North Carolina so pulled pork is still my favorite, but this is definitely a close second. The leftovers the next day were even better.

Ingredients:
2 boneless rump or chuck roasts (3-4 pounds each) I used one of each this time around
2-3 tablespoons barbecue rub
1 14 1/2 ounce can diced tomatoes
1 12 ounce bottle of beer
1/2 cup barbecue sauce
1 medium onion, chopped
3 cloves garlic, crushed

Dust the roasts heavily with the rub. Use your hands to work it into all the sides.

Set the BGE up for an indirect cook for at 250° with a drip pan under the meat. Set the BGE up with an inverted plate setter to diffuse the heat, a trivet on the plate setter. Pour the beer into the roaster pan.

Add some pecan wood chunks for smoke and smoke the roasts for about 3 hours, or until they reach 160°.

Remove the roasts and place in a large Dutch oven. Deglaze the roasts with a little water to loosen up all the brown bits. Pour the pan sauce over the meat. Add the tomatoes, onion, garlic, barbecue sauce, and enough water to come half way up the roasts.

Put the lid on the Dutch oven and move to the grill. Cook for an hour at 250°. Remove the lid and

flip the meat over in the Dutch oven. Cook for another hour with the Dutch oven lid off.

After an hour, check the roasts for doneness. They should be 200° and have started to fall apart. Remove the Dutch oven from the grill. Cut or pull the meat apart into serving sizes. Serve as a main dish, or atop a crusty French roll as a sandwich. Top with additional barbecue sauce if desired.

Parmesan Breaded Scallops With Lemon Garnish

2014-08-17T16:01:00.005-04:00

This was another recipe from Weber's Big Book of Grilling. This is a very good scallop recipe and I am not a big fan of scallops. We will have this again.

Ingredients:
Coating:
1/2 cup fine Italian seasoned breadcrumbs (you may have some extra left over, depending on the size of your scallops.)
1/3 cup freshly grated parmesan cheese (Use the good stuff)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon ground cayenne pepper (optional)
20 large sea scallops (about 1 1/4 pounds)
2 tablespoons extra virgin olive oil

Garnish:
1/2 cup loosley packed fresh Italian parsley
2 tablespoons lemon zest
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice

COATING:
Combine the coating ingredients on a plate and mix with your fingers.

Wash scallops and remove the small, tough side muscle.

Pat the scallops dry with paper towels and place in a small bowl. (Be sure the scallops are very dry or it will make the breading soagy).

Add the olive oil and mix to coat.

Dip the scallops in the coating, turning to cover evenly.

Gently press the crumbs onto the scallops.

Place the scallops in a single layer on a clean plate.

Cover with plastic wrap and refrigerate for 30 minutes to set the crumbs.

GARNISH:
Finely chop the parsley and lemon zest and mix together. Add the olive oil and lemon juice.

Spray a grill tray generously with olive oil.

Place the scallops on the grill tray 1-2 inches apart and grill over direct medium heat until just opaque in the center, about 8 minutes, turning once halfway through grilling time. Treat them gently when turning.

Remove from the grill, place a little of the garnish onto each scallop and serve warm.

Pork Chops Smothered In Red Gravy

2014-07-26T16:30:00.002-04:00

This recipe came from Weber's Big Book of Grilling. In Cajun country tomato sauce is called red gravy. This was a very good Sunday meal with the family serviced with Jasmine rice with a healthy dose of the tomato sauce covering everything.

Ingredients:
For the sauce:
1 tablespoon unsalted butter
1/2 cup finely chopped yellow onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon   paprika
1/8 teaspoon   cayenne pepper
1/8 teaspoon freshly ground black pepper
1/4 cup dry red wine
1 (14 1/2-ounce) can chopped tomato
1/2 teaspoon kosher salt

For the rub:
1 teaspoon   paprika
1 teaspoon dried thyme
1 teaspoon ground oregano
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon   cayenne pepper
4 bone-in, center-cut pork chops, about 1-inch thick each
Extra-virgin olive oil

To make the sauce: In a medium sauté pan over medium-high heat, melt the butter. Add the onion, bell pepper, celery, garlic, thyme, paprika, cayenne, and pepper. Stir occasionally until the vegetables are brown, 4 to 5 minutes. Add the red wine and cook until all the liquid has evaporated. Add the tomatoes and salt. Stir and simmer for about 5 minutes. Transfer to a food processor and puree. Return the mixture to the sauté pan and simmer until smooth. Set aside.

To make the rub: In a small bowl combine the rub ingredients.

Season the pork chops evenly with the rub. Lightly brush or spray with olive oil. Allow to stand at room temperature for 20 to 30 minutes before grilling.

Sear the pork chops over Direct High heat for 6 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the juices run clear, 6 to 8 minutes. Meanwhile warm the sauce over medium heat. Serve the pork chops warm with the sauce spooned on top.

Cedar Planked Salmon with Mango Ginger Habanero Glaze

2014-07-26T15:33:00.003-04:00

This is one of our favorite salmon recipes. The mango ginger habanero glaze really sets this off.

Ingredients:
2 Salmon Filets
Fischer & Weiser Mango Ginger Habanero Glaze
Salt & Pepper
Cedar Plank

Preheat the Egg to 350 direct.

Place the cedar plank in a pan, cover with water and soak for one hour.

Brush the salmon with olive oil and season with salt and pepper.

Place the salmon skin side down on the cedar plan and grill the salmon for 15 to 20 minutes for medium. Brush with the glaze a couple of times during the last 5 minutes of grilling

Bison Pot Roast

2014-05-04T19:09:00.003-04:00

We bought a nice bison chuck roast from Whole Foods a couple of weeks ago and decided today was a good pot roast kind of day. We decided to leave out the potatoes and make our favorite garlic mashed potatoes.

Ingredients:
1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6 whole Carrots (Up To 8 Carrots)
Salt To Taste
Pepper To Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil.

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that awesome flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

I cooked this on the Egg today at 300. For the first 90 minutes I left the lid off the Dutch oven to add a little smoke flavor. I put the lid back on and cooked for another 2 1/2 hours for a 3 1/2 pound roast.
Once the roast is done move it to a cutting board and shred. I combined the shredded roast with the onions and carrots. Also, add 2 tablespoons cornstarch to a 1/4 cup water and mix with the gravy, over medium heat, stirring frequently to thicken.

The finished product: Mashed potatoes, pot roast smothered in the gravy. Life is Good!!!

Grilled Chicken Tacos

2014-05-04T12:22:00.004-04:00

This may now be our favorite tacos of all time. Everyone really enjoyed these and it was super simple.

Ingredients:
Marinade
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 boneless, skinless chicken thighs, about 4 ounces each

Salsa

1 1/2 cups coarsely chopped ripe tomatoes
large ripe avocado, peeled and diced
4 to 5 green onions, (white part only), finely chopped
1/4 cup finely chopped fresh cilantro
1 tablespoon minced jalapeño pepper, without seeds
1 tablespoon fresh lime juice
Kosher salt
freshly ground black pepper

1 cup grated Monterey Jack cheese

3 to 4 cups shredded Romaine lettuce or Iceburg lettuce
1 cup sour cream, thinned with 2 Tablespoons milk (optional)
1 (15-ounce) can black beans
10 flour tortillas (6 inches)

Marinade: In a small bowl whisk together the marinade ingredients.

Rinse the chicken thighs under cold water and pat dry with paper towels. Place the thighs in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for about 1 hour.

Salsa: In a medium bowl combine the salsa ingredients, including salt and pepper to taste. Transfer to a serving bowl.

Remove the chicken thighs from the bag and discard the marinade. Grill over Direct heat at 300 until the meat is firm and the juices run clear, 16 to 20 minutes, turning once halfway through grilling time. Remove from the grill, cut into 1/4-inch slices, and place in a serving bowl.

Meanwhile, grate the cheese, shred the lettuce, and prepare the sour cream. Place each in serving bowls. In a small saucepan heat the black beans in their liquid. Just before serving, drain the beans and place in a serving bowl, too.

Wrap five tortillas in each of two foil packets. Grill over Direct Medium heat for 2 to 4 minutes to warm and soften.

To serve, give each person a warm tortilla and pass around the chicken and fillings so everyone can assemble their own tacos.

Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce

2014-04-13T13:26:00.001-04:00

The sauce was a little to spicy for the kids, but this was a very good dish. I can't wait to have the leftovers for lunch. We will definitely make this recipe again. The rice was also excellent with the sauce.

Ingredients:
Sauce
8 plum tomatoes, stems removed
1 jalapeño chile pepper, stem and seeds removed
½ cup tightly packed fresh basil leaves
⅓ cup roughly chopped red onion
¼ cup tightly packed fresh cilantro leaves
1 tablespoon fresh lime juice
2 teaspoons minced garlic
Kosher salt
Ground black pepper

Rub

1 teaspoon paprika
1 teaspoon packed dark brown sugar
1 teaspoon kosher salt
½ teaspoon pure chile powder
½ teaspoon freshly ground black pepper
¼ teaspoon ground allspice

2 pork tenderloins, each about 1 pound, trimmed of excess fat and silver skin

Extra-virgin olive oil Prepare the Egg for direct cooking over medium heat (300° to 350°F).

Brush the cooking grates clean. Grill the tomatoes and jalapeño over direct high heat, with the lid closed as much as possible, until blackened and blistered in spots, turning as needed. The tomatoes will take 4 to 6 minutes and the jalapeño will take 2 to 3 minutes. Put the tomatoes and jalapeño in a food processor along with the remaining sauce ingredients, and process until smooth. Season with salt and pepper. Transfer the sauce to a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.

In a small bowl mix the rub ingredients.

Lightly brush the tenderloins on all sides with oil and season evenly with the rub, pressing the spices into the meat. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.

Grill the tenderloins over direct medium heat, with the lid closed as much as possible, until the pork is barely pink in the center, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and let rest for 3 to 5 minutes before slicing. Serve warm with the sauce.

Cajun Chicken Thighs

2014-03-30T14:02:00.005-04:00

These thighs had a really good flavor and was a good switch up from boneless chicken breasts. I brushed on some BBQ sauce on half of them for some added flavor.

Ingredients:
Rub
1 tablespoon light brown sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon paprika
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons fresh coarse ground black pepper
2 teaspoons kosher salt

8 (4 ounce) boneless skinless chicken thighs

Make the rub: in a small bowl, combine all the rub ingredients.

Rinse chicken thighs under cold water; pat dry with paper towels.

Coat chicken with the rub, then brush or spray with olive oil.

Grill the thighs at 300 until the meat is firm and the juices run clear, 16-20 minutes, turning once halfway through grilling time.

Big Green Egg Baked Beans

2014-02-15T17:18:00.002-05:00

These are really good baked beans and cooking them on the egg adds a nice smokey flavor

Ingredients:
1 16 oz can of Bush's Baked Beans
1 slice raw bacon
1 medium bell pepper chopped
1/4 cup sugar
1 teaspoon chili powder
1 medium onion chopped
1/3 cup ketchup

Mix all ingredients and bake at 350 for 1 hour

Beer Can Chicken

2014-02-15T17:14:00.003-05:00

One of the tastiest and easiest recipes on the egg. It is also great the next day on quesadillas or making chicken salad.

Ingredients:
1 whole chicken, 3 1/2 to 4 pounds
Your favorite rub
Your favorite BBQ sauce

1 12 ounce can of beer, at room temperature

Coat the chicken in olive oil and spread on the rub

Fold the wing tips behind the chickens back. Prepare the grill for indirect cooking over medium heat

(350° to 400°).

Open the beer can and pour out about half the beer. Using a can opener, make 2 more holes in the

top of the can. Place the beer can on a solid surface. Plunk the chicken cavity over the beer can.

Transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod.

Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature registers 170° in the thickest part of the thigh (not touching bone), 1 to 1 1/2 hours. During the last 15 minutes of cooking baste a couple of times with your favorite BBQ sauce.

Carefully remove the chicken and can from the grill. Let the chicken rest for about 10 minutes before lifting it from the beer can and carving.

Grilled Thick Cut Pork Chops w/Apple Butter BBQ Sauce

2014-01-04T08:17:00.005-05:00

What is not to love about thick bone-in pork chops. My sister picked up the apple butter bbq sauce for me in Ellijay. I sounds a little strange, but it actually has a very good flavor

Ingredients:
3/4 cup lightly packed light brown sugar
1/2 cup kosher salt
10 cloves garlic, minced
4 bay leaves, crushed
3 tablespoons whole black peppercorns, crushed
2 bone-in or boneless 12-oz pork chops, 1 1/2 inches thick

In bowl or measuring cup, dissolve sugar and salt in 2 cups hot water.

Add garlic, bay leaves, peppercorns, and 4 more cups cold water, cool mixture to room
temperature.

Pour mixture in gallon size freezer bag.

Add pork chops, then seal bag, pressing out as much air as possible, refrigerate until fully seasoned,
about 2-3 hours.

Remove chops from brine, rinse and dry thoroughly with paper towels.

Season with favorite dry rub.

Grill over indirect heat at 300° about 40 minutes turning occasionally. During the last 10 minutes I
brushed the ribs twice with apple butter bbq sauce

Southern Style Spareribs

2013-11-10T16:19:00.002-05:00

We enjoyed this recipe better than the dry rub ribs, but it still is not one of our favorite rib recipes. Oh well, on to the next recipe.

Ingredients:
Marinade:

1/2 cup bourbon whiskey

1/4 cup molasses
1/4 cup cider vinegar
1 teaspoon cayenne pepper
1/2 teaspoon kosher salt

2-3 racks spare ribs

Sauce:

1/2 cup yellow mustard
1 1/2 cups barbecue sauce

In a medium bowl combine the marinade ingredients with 1/2 cup water.

Brush the marinade on the ribs, cover with plastic wrap, and refrigerate for 3 to 4 hours.

In a small saucepan combine the mustard and barbecue sauce. Bring to a boil, stirring, then lower the heat and simmer for 3 to 5 minutes. Remove from the heat. Pour some of the sauce in a small bowl to use for basting the ribs.

Preheat the Big Green Egg to 300, indirect.

Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Grill, rib side down over Indirect Medium heat until the meat is very tender and has pulled back from the ends of the bones, 2 1/2 to 3 hours. During the last 20 minutes of grilling time, baste generously with the small bowl of sauce.

Remove from the grill and allow to rest for 5 to 10 minutes before slicing into individual ribs. Serve warm with the remaining sauce on the side.

Dry Rub Spare Ribs

2013-11-10T16:11:00.000-05:00

I thought this recipe was average at best and Lisa and Ben did not like them at all. I guess this will not be made at our house again.

Ingredients
2-3 racks of spare ribs
3 tablespoons kosher salt
3 tablespoons whole black peppercorns
2 tablespoons sugar
1 1/2 tablespoons whole mustard seeds
1 1/2 tablespoons sweet paprika
2 teaspoons dried oregano
1 1/2 teaspoons whole cumin seeds
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons celery seeds
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon dried thyme

Make the rub: in a spice grinder or blender, pulse the rub ingredients for a few seconds until the seeds are coarsely ground; do in two batches, if necessary; the rub should have a slightly coarse texture.

Preheat the Big Green to 300 indirect.

Spread the rub generously on all sides of the ribs and let stand at room temperature for 20-30 minutes before grilling.

Grill the ribs, rib side down, over indirect medium heat until the meat is very tender and has pulled back from the ends of the bones, 2½ to 3 hours.

Remove from the grill and allow to rest for 5-10 minutes before slicing into individual ribs.

Jalapeno Tri Tip

2013-10-19T17:40:00.001-04:00

This recipe made great sandwiches. At our house we are big fans of sandwiches of all types.

Ingredients:

1 1/2 - 2 1/2 pounds tri tip beef roast
5 medium/large fresh jalapeno peppers, (cut off the stems)
6 cloves fresh garlic, peeled (adjust to taste)
1 1/2 teaspoon cracked black pepper
1 tablespoon coarse sea salt
1/4 cup lime juice
1 tablespoon oregano

Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.

Place steak in a large Ziploc bag. Pour marinade over the steak, and tumble to coat. Seal bag; marinate in the refrigerator 6 – 24 hours.

Preheat BGE for high heat; indirect (platesetter legs up, grid with drip pan).

Drain and discard marinade. Cook Tri-Tip to desired temperature to approximately 135° or to your

desired doneness.

Remove and let rest for 15 minutes. Slice across the grain and serve.

Big Green Egg Pot Roast

2013-10-05T11:29:00.002-04:00

Who doesn't love a good pot roast for a nice Sunday meal

Ingredients:
Marinade:
1 1/2 cups vegetable stock
1/4 cup soy sauce
2 tablespoons Worcestershire Sauce
2 tablespoons hot sauce.

Pot Roast:
3 lb beef chuck roast
You favorite rub
2 teaspoons oil
2 cups beef stock
1 cup red wine
1 cup water
2 cloves garlic, peeled of skins, but leave whole
1 ea bay leaf
4 ea carrot, cut into 1" chunks
1 stalk celery, diced
4 ea red bliss potatoes, cut into 1" pieces
1 ea onion, diced
Mix all the marinade ingredients together. Put roast in a 2 gallon freezer bag and cover with the marinade for 6-8 hours, turning occasionally

Rub into all sides of the chuck roast, I used Wild Willy's.

Preheat a heavy cast iron pan. Add oil and sear all sides of the chuck roast, which should take about 90 seconds for the two flat sides and 30 seconds for the edges.

Add the vegetables, bay leaf, wine, stock, and water.

Heat the Egg up to 350. I cooked for 1 hour uncovered than 2 1/2 hours covered or until roast pulls apart easily

Serve on a platter with Italian bread or corn bread.