Monday, July 18, 2016

Grilled Prime Tri-Tip

2.5 lb. Prime Tri-Tip from Costco we bought a pack of
 6 for $135.00.

Seasoned with Southern Flavor BBQ and Garlic Rub.

On the Grill Grates @400* direct.
Quarter turn every eight minutes.


I'm going to let it rest for 15 minutes.

Served with Sautéed Asparagus
This was a wonderful and tender meal love those Prime Tri-Tips.

Seasoning:

Thanks for lookin!

Ross






Friday, July 15, 2016

Grilled Marinaded Flank Steak

Started with the Corn first it needs to it takes 45 minutes the
 way I do it'
I pull the husks off and keep whole as possible, pull off the 
silk I use a flat brush then I put butter all over the cob 
W/ salt and pepper.Then I put Raw sweet onions
 on then cover with the husk and wrap in foil.

On the grill @400* for 45 minutes.

I cut the Flank Steak into two pieces Jackie did not want the 
marinade she is on a diet. Grilled for 4 minutes a side.
This was a wonderful and simple meal, give it a try.

Marinade Recipe:


Thanks for lookin!

Ross

Saturday, June 11, 2016

Grilled Skirt Steak With

Grilled Skirt Steak with Crushed Coriander and Peppercorns
1 1/2 lb Marinaded Skirt Steak on the Grill @ 400* for just
 a few minutes.
'm going to grill some Romaine as well.
Turned over @ 4minutes.
Added the Romaine with Olive Garden Italian Dressing
 and Parmesan Cheese.

Grilled for ten minutes less time than to start the Egg and 
very flavorful.



Thanks for lookin!

Ross



Tuesday, May 31, 2016

Beer-Brined Chicken Thighs

The chicken has been the brine for 18 hrs. I used 2 12 oz
 bottles of  Sierra Nevada TORPEDO® EXTRA IPA
The Seasoning.
Rinsed off and dried.
Added the Seasoning on both sides.
Put the Chicken on the Grill Grates direct @ 400*
Five minutes later I rotated them 45* and let them cook 
another 5 minutes.
Put them on the other side and continued it again to a internal
 temp. 175*
Going to let them rest for 10 minutes.

Served with Jackie's Spaghetti Squash and sautéed Zucchini. 
A delicious dinner and well definitely have again soon!



Thanks for lookin!

Ross




Sunday, May 22, 2016

Grilled Rack of Lamb


Eight Rib Rack of Lamb seasoned and frozen from 
Trader Joe's Market

On the Egg 425* for ten minutes a side.
On the flip side for another Ten minutes.
Ready to rest under foil for another 10 minutes.
This looks nice.

This looks nice and wonderful, served with Jackie's Sweet 
Pototoes Hash and Saut'ed Vegetables. It was a wonderful 
meal we have been buying these Racks of Lamb from 
Trader Joe's for 20 years, and love them.

Thanks for lookin!

Ross






Wednesday, May 4, 2016

Banana Walnut Bread

This bread has become a household favorite around our
 house, it is so moist and tasty.
Coming out of the EGG @350* after 1 hour.
Resting for 10 minutes.
On the cooling rack to get to room temp.

This Banana Walnut Bread is so good and wonderful its hard 
to not eat all of it at one setting, I did eat half of one loaf! 


Thanks for lookin!

Ross


Monday, April 25, 2016

Caribbean Strip Steak W/Onion and Rum Glaze


This is the other wonderful cookbook that I received
 from my friends at YC Media by Eric C. Mitchell 
Photography by Ken Goodman. Eric is the Pitmaster 
of the Competition Barbeque Team Yabba Dabba Que! 
and a Certified Judge by The Kansas City Barbeque Society.
Started with a Strawberry Rhubarb pie.
Mixed and ready for the pie shell
Jackie is making the pie shell she is so good at it.


Doesn't that Look wonderful?
Four NY Strip Steaks with olive oil, salt,and pepper.
Starting the Onion and Rum Glaze
The pie looks wonderful!

Steaks on @ 600* 3 minutes a side.
Flipped for another three minutes
Put in the platesetter, grid, and Grill Grates
Droped the Dome tremp. down to 400*
Put the steak back on for 4 minutes a side for 
medium rare.
Served with Mashed Potatoes, and a salade. The 
sweetness of the sauce was balanced by spices and 
the caramelized onion. This was a wonderful 
meal that we fed discriminating relatives our 
Son Rich and Nephew Jeff.

Recipe:

CARIBBEAN STRIP STEAK WITH ONION AND RUM GLAZE New York strip steak is known by other names, such as shell, Delmonico or Kansas City strip. It is known for its tender, juicy and beefy qualities. These steaks are great cooked with just salt and pepper. This method of searing is adapted from T Rex’s method. It provides a seared steak with a juicy and tender inside. The onion rum sauce will take you on a little vacation! Makes about 4 servings 4 New York strip steaks, 1 ½ inch (4-cm) thick, choice or higher Olive oil, for the steaks Salt and pepper, for the steaks 2 tbsp (30 g) unsalted butter 2 medium onions 2 tsp (6 g) garlic, minced ¼ tsp kosher salt ¼ tsp black pepper, freshly ground 1 cup (240 ml) dark rum ½ cup (120 ml) low-sodium beef stock 2 tbsp (30 ml) molasses 4 tbsp (60 g) unsalted butter, softened Set the Egg for 700°F (371°C) direct. With the top and bottom vents wide open, light the fire and close the Egg. When the Egg gets up to about 250°F (121°C) dome, about 10 minutes, close the bottom screen. When the Egg approaches 700°F (371°C) dome, about 15 to 20 minutes, slide the top of the daisy wheel partially closed, leaving it three-quarters of the way open. Cut any outside fat from the edges of the steaks and rub them with olive oil. Sprinkle with salt and pepper and let the steaks come up to room temperature, about 15 minutes. In a medium saucepan, melt the butter. Peel the onions and slice them into quarters, from stem to root. Add the sliced onions to the butter and sauté until the onions start to caramelize, about 10 minutes. Add the garlic, salt and pepper and stir for another 3 minutes. Add the rum and simmer for 10 more minutes, until the rum is reduced by half. Add the beef stock and molasses and stir. Simmer until slightly thickened, about 5 more minutes. When the Egg is up to 700°F (371°C), burp the Egg and place the steaks on the oiled cast-iron grate. Sear for 11⁄2 minutes, and then turn the steaks 90 degrees for another minute. Flip the steaks and sear the same as the first side. When complete, remove the steaks from the Egg and set to rest for 20 minutes. Meanwhile, set the Egg for 400°F (200°C) indirect by adding the plate setter and shutting the vents to lower the temperature. When 20 minutes have passed, place the steaks back on the Egg, indirect, and roast 4 minutes per side for medium rare. After the last flip, place 1 tablespoon (15 g) of unsalted butter on top of each steak to melt. Remove from the Egg, tent with aluminum foil and let rest for 10 minutes before saucing

Thanks for lookin!

Ross