Friday, May 22, 2015

Grilled Tri-Tip with Citrus-Chile Butter #2

This recipe is adapted from Southern Living ULTIMATE 
book of BBQ The Complete Year-Round Guide to 
Grilling & Smoking By Christopher Prieto

Started with a untimed 2.6 lb Tri-Tip got it all trimmed 
ready for the next step as unusual as it is at least to me!
Baking Soda! Jackie read an article about using baking 
soda to tenderize meat, it said to rub it in and leave in the 
fridge for 5-7 hours.
I rinsed the Tri-Tip off real good added salt and pepper.
On the Grill Grates in the BGE @ 425* for a sear rest and eat.

This is just 20 minutes, it will be resting for another ten.


Well rested in the Citrus-Chile Butter for 15 minutes.


The answer is YES it does tenderize the meat well. The Citrus-chile 
butter was outstanding as well. The Kale Strawberry Parmesan 
cheese salad was wonderful as usual. I love this 
wonderful BBQ recipe book.

Recipe:
Thanks for lookin!

Ross






Thursday, May 21, 2015

Grilled Chicken Teriyaki

After my first two cooks from this refreshing new grilling 
and smoking book, Smoke It Like A Pro on The Big 
Green Egg & other ceramic cookers I've had time 
to go thru and read and digest most of the 
wonderful recipes. Here is one that 
Jackie and I really like. 
Six boneless and skinless chicken thighs in the marinade for 
5 hours in the fridge.
On the Grill Grates @ 450* for just a few minutes maybe 5.

Off and rested for 10 minutes
I baked two potatoes in the Egg before the chicken, and 
Jackie baked some great Zucchini as well.

As you can see this was a wonderful meal, Jackie put parmesan
cheese on the zucchini before she baked them which made 
them fit very well with this meal.

Recipe:

Thanks for Lookin!

Ross




Monday, May 18, 2015

Lattice-Topped Strawberry-Rhubarb pie

It's Friday the end of the week we are having company my 
brother Cal his wife Carol, and my sister Nell and her 
husband Chuck this weekend. We decided to cook on 
Friday so we could have more time with family on 
Saturday. Jackie made Lasagna and I made a 
Lattice-Topped Strawberry-Rhubarb pie
Cut up Rhubarb.
And wonderful Ventura Strawberry's.


I missed up the pie shell so Jackie took over that part of the bake.
All put together and ready to bake in the Egg.



On at 400* indirect for 20 minutes then down to 350* for 
1hr. 25 min.

Now that looks real Damn Good we'll find out tomorrow
Saturday came and gone today is Monday every one loved the 
Lasagna and pie.



And I'm still eating it!  What great Lasagna Jackie made 
and knocked out of the park. The Strawberry 
Rhubarb pie was as wonderful

Recipe:

Thanks for lookin!

Ross

Thursday, May 14, 2015

Grilled Chipotle Chicken

Iv'e been reviewing grilling and smoking recipes.  The recipes 
in this wonderful cookbook, Southern Living ULTIMATE 
book of BBQ, By Pit-master Christopher Prieto.  The Publishers
Oxmoor House sent me this so I could post my impressions of their
grilling and smoking recipes.


Jackie's zucchini plant ready to harvest. Here are seven for tonight.
The rub.
Let the chicken and rub marinate while the BGE got up to 400*


These were on the Grill Grates in the BGE for only six minutes, 
three on each side.

Look at those char marks! The seasoning worked wonderfully 
it was just spicy enough the freshly picked zucchini that 
Jackie fixed was wonderful as well. I keep finding 
recipes that I want to fix, the problem is witch one!

Recipe:

Thanks for lookin!

Ross