Wednesday, May 31, 2017

Grilled Skirt Steak Tacos

Sauce warming in pan.
Marinade in the mixer.
1 3/4 lb. Skirt Steak.
Marinade and skirt steak in zip-lock in the frig. overnight.
Graded some cheese and made some guacamole.
Skirt Steak on the Grillgrates in the Egg @450* it won't be long.

Looks and smells good, time to pull 8 min.

Served with some Chili Beans these Tacos were just delicious,
 how could I have gone wrong.

Thanks for lookin!


Friday, May 26, 2017

Banana Walnut Bread

Getting ready to put it all together.
Walnuts roasted in the oven @300* for 12 min.
The Egg is 350* for the bake.
Two in the Egg and two in the oven.
These two are from the Egg.
And these two are from the oven. They were both really
 very good, of course the two from Egg were more smoky. 
My neighbors really love this bread and so do we 
I make it once a week.

Thanks for lookin!


Sunday, May 21, 2017

Marinated Flank Steak

2 lb. flank steak and marinade

In the marinade for 4hrs.
At 400* on grill grates
Pulled @ 8min. and rest for 10min.

After the rest
Made a salad of Romaine and dressing
This marinade wonderful and I well do it again and again

  • One 2-lb flank steak
  • Marinade
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 clove of garlic, smashed and diced
  • 1/2 tablespoon fresh graded ginger
  • 1/2 tablespoon rosemary, finely diced
  • 1/4 teaspoon fresh ground pepper (a few turns of the grinder)
  1. Rinse the meat and pat dry.
  2. In a large freezer bag add all the marinade ingredients and shake, combining it all together.
  3. Add the meat to the bag, zip it, and try to avoid excess air.
  4. Put freezer bag into the refrigerator for a couple of hours (up to six) and occasionally shake it up, making sure the marinade is being evenly distributed to the meat.
  5. Warm up grill to medium high heat and remove meat from baggie.
  6. Grill for six minutes each side for a medium rare steak, but adjust for thickness as needed.
  7. Remove from grill and let sit for 20 minutes to let juices settle.
  8. Slice across the grain in thin slices.
Thanks for lookin!


Wednesday, May 17, 2017

Slow-Smoked Baby Back Ribs

Received this new cookbook Secret Ingredient 
by Staci Jett From YC Media.
Seasoned and ready to applewood smoke them
 for 4hrs. @250* indirect
In for 1hr. one more then wrap in foil for 2 hrs.
I put honey, more rub,and butter. Wrapped top
 side down for 2hrs.
These Baby Back Ribs were Wonderful and full
 of flavor, well do again!

Slow-Smoked Baby Back Pork Ribs

Pork rib recipes can be a touchy subject to the barbecue enthusiast. Just like belly buttons, everybody has one. To 
the home cook, the perfect rib is falling off of the bone. Forgive me for I am about to use a four-letter word. Some 
people “boil” their ribs before they finish them off with the grill and a slather of sauce. There are arguments on dry 
ribs and wet ribs, sauces, wrapping, techniques, you name it. I’m not publishing my competition ribs—honestly, 
I don’t like competition ribs. They are way too rich for my taste. And if I did, where would that leave me? This 
recipe is a simple one. It’s good for the backyard weekend barbecue god or tailgater who wants to step up their 
game a bit. My secret? My rubs contain Old Bay. There are those who think I’m a bit strange for that. Also, I add 
the special wrapping technique. The average Joe doesn’t add this step at home or even know about it, but it is 
something used often by barbecue professionals. 

Serves: 4 

1 cup (200 g) Sugar In The Raw
½ cup (112 g) packed light brown sugar
1 tbsp (6 g) Old Bay Seasoning
2 tbsp (12 g) smoked paprika
½ tsp onion powder
½ tsp ancho chile powder
½ tsp chipotle powder
2 (2-lb [908-g]) racks baby back pork ribs
Olive oil
Cooking butter spray
Softened butter in a squeeze bottle

Preheat the smoker to 250°F (120°C). 
In a bowl, combine the Sugar In The Raw, light brown sugar, Old Bay, paprika, onion powder, ancho chile powder and chipotle powder. Take a paper towel and remove the membrane from the back of the ribs. This is not edible and it becomes tough. Removing it also helps get the rub into more contact with the meat and penetrate better. Rub the ribs with a light coating of olive oil and apply the rub generously to both sides of the ribs. 

Lay the ribs in the smoker and cook for 2 hours, spraying with butter every 30 to 45 minutes to help keep them moist. After 2 hours of smoking, make a wrap for the ribs. Tear off two pieces of foil long enough to wrap each rib. On the foil, sprinkle some of the leftover rub, a line of honey, and a line of softened butter. Lay the ribs in the foil, bottom side up, and wrap them tightly. Place the ribs back in the smoker for another 1½ hours. Open the foil to check for tenderness. Now, I’m not going to tell you what the correct tenderness is. That’s up to you. If you want them to where the bone will fall out when you pick them up, then cook them until they reach that point. Cooking time on ribs varies greatly anyway, depending on the thickness of the rib and the amount of fat in it. I’m giving you a guiding hand, but everyone has his or her preference. 

This recipe was reprinted with permission from Secret Ingredient Smoking and Grilling by Staci Jett, Page Street Publishing Co. 2017. Photo credit: Ken Goodman.

Thanks for lookin!


Saturday, April 29, 2017

Tri-Tip Marinade in Basque Norte

Tenderised and marinade for 24 hrs.

Grilled to 135* then rested for 15 min. This marinade is just
 wonderful we well use it and use it again thats
 how wonderful it was!

Basque Norte :

Thanks for lookin!


Monday, December 26, 2016

Christmas Dinner for 15 Relatives

5.7 lb Prime Rib
Seasoned with half slices of Garlic, John Henry's MOJAVE
On the BGE @225* indirect until an interior temp. 130*
then let rest for an hour or so
Now that looks wonderful

This looks like a wonderful Christmas dinner everyone brought
 something. Prime Rib (Ross) Lasagna, Mashed Potatoes (Jackie)
 The family brought the rest

This was a wonderful and great dinner with wonderful
and Great Family

Thanks for lookin!


Monday, November 28, 2016

It was Sunday so it must be Cedar Planked Salmon

I soaked the plank in white wine for 4 hrs. then buttered it

Seasoned with Southern Flavor Garlic Seasoning, Dizzy Pig
 Raging River, and Dill Weed. And then Lemon juice
On the Grill Grates in the BGE @ 425*
Now do these look Wonderful! Done in 12 min.
Served with asparagus and Red Potatoes from Jackie's garden.
 This was truly a Wonderful Dinner

Thanks for lookin!