Thursday, April 16, 2015

Spicy Applewood Smoked Chicken Thighs

The Rub
 The Sauce
Six Chicken thighs have been in the brine for 3 hrs.
Six seasoned Chicken Thighs on the Egg @ 225* 
indirect with Apple wood for smoke
Smoked for 2 hr. 30 min. sauce on four thighs and two with 
just rub, rested 10 min.
Served with some Pad Thai that was not so good 
but the chicken was spicy worm and wonderful 
the two that were not sauced were great as well.


Thanks for lookin!  

Ross







 


Monday, April 13, 2015

Applewood Smoked Pork Serloin Tip

Saturday my brother Cal and his wife Carol 
spent the weekend with us for FOOD and GOLF
Saturday morning I made a Smoked Apple Pie. 
The pie adventure started out with the sliced 
apples in a bowl of water to keep them from 
turning brown
The pie is in the Egg @ 375* indirect for 40 min. or so.
Jackie prepping the Asparagus as a side
Sadie giving her approval  
The pork sirloin tip out of the fridge where it's been 
marinating with the rub for 4 hrs. We served at
 Eggs By The Bay Egg Fest 2011
This was a good time to check my new ET-735 it's very close to 
my Guru with a distant of 75 feet 
The Guru is reading the dome and roast, the ET-735 is on the 
grid and roast
Pulled @ 143* interior  
This is going to be vary good it's moist smells wonderful
Served with asparagus sauted with butter and garlic and 
a wonderful Jackie's Creamy Parmesan Risotto and she
 also a wonderful Spicy sauce for the Pork Sirloin. 
Another keeper recipe

Recipes:
EGGFEST 2011
Herb Crusted Pork Tenderloin
With White Chipotle sauce
Ross Maehl
Ventura, CA

1 l 1/2lb. pork tenderloin fat left on
1 1/2 t Kosher salt
2 T olive oil
4 cloves garlic, minced
1 t dried thyme or 2 t fresh thyme leaves (minced)
1 t dried oregano or 2t fresh oregano (minced)
1 t dried rosemary or 2 t fresh rosemary(minced)


Preheat Egg to 425*
Combine the ingredients in a small bowl. With your fingers, massage the mixture
onto the pork tenderloin, covering all the meat and fat. Let set for 2-hrs. or
overnight

Sear all sides of thetender loin then put on a raised grid and cook until
interior temp. is 135-140* let rest for 10-min.

White Chipotle bbq Sauce By Richard FL

Ingredients :
24 oz mayonnaise
7 oz Chipotle in Adobo sauce
7 oz apple cider vinagar
2 whole Hatch green chiles, Roasted
4 oz favorite BBQ sauce
2 t any chili seasoning

Place in a bowl and puree with a stick blender. Place in a plastic squeeze
bottle to use
Refrigerate any leftovers

Risotto:

Click to view the recipe on pepperplate or add the recipe to your pepperplate account.
Jackie's Creamy Parmesan Risotto
INGREDIENTS
5    cups hot good-quality chicken broth
1/4    cup butter (no substitutes)
1    large shallot or onion, finely chopped
1/2    cup dry white wine
1 to 2    tablespoon chopped fresh garlic
1 1/2    cups arborio rice
3    tablespoons butter
1/2    grated parmesan cheese (can use less)
2 to 3    tablespoons finely chopped fresh parsley
salt and black pepper * be sure to taste first. This may not need any salt.
INSTRUCTIONS
1.    Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot.
2.    In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes).
3.    Add in garlic and stir for about 2 minutes.
4.    Increase heat slightly and add in the rice; stir for 1 minute.
5.    Add white wine and stir until absorbed.
6.    Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
7.    Add in another 1 cup broth, and stir until absorbed.
8.    Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
9.    Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.
10.    Season with salt and pepper.
11.    Transfer to a bowl and sprinkle with chopped parsley.


Thanks for lookin!

Ross

 








 

 



 

Thursday, April 9, 2015

Thin Crust Pizza Margherita

Started off with some really good "00" Flour
Yeast, Sugar, and Warm Water, well add flour, salt, 
Olive oil and put in the warm 100* oven for 1 hr.to double in size
Ready to roll out
Rolled onto a piece of parchment paper and ready for the sauce
On the Egg indirect @550*
Coming off the Egg 15min.
This is the best thin crust pizza I have ever made and 
it was delicious


Thanks for lookin!

Ross
 


 
 

 

Monday, April 6, 2015

Smoked Spiral Sliced Ham with Spicy Apricot Glaze

Picked up a 11 lb. Spiral Sliced Ham at Costco
Rubbed with Heroic! Rub and into the fridge for over night
Made the sauce heated it up and slathered the ham inside 
and out
Re rubbed the Ham with Heroic!
Fired up the Egg to Apple wood Smoke indirect @ 225*


After 1 hr. put some sauce on and again in another hr.
The Temp. is holding well have 3 probes working in the Ham, the 
Dome and the Grill
135* interior pulled and wrapped until the meal
It's not all out there yet but whats there it looks wonderful, 
Jackie's Potato Salad, Quinoa Salad, Her daughter 
Kim's Green Salad and Bread Rolls and condiments
Various pictures of relatives and dogs in the Family
This was another wonderful Easter Sunday Meal all 
the food was excellent and everyone loved it. 
I especially liked the Ham that I Smoked with the 
 Heroic! Rub it added another layer of flavor


Thanks for lookin!

Ross