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












Wednesday, April 20, 2016

Grilled Tri-Tip again! O so Good

Two pound Frozen Tri-Tip thawed and seasoned with Southern 
Flavor charbroil seasoning, and Grill Mates MONTREAL
 STEAK Seasoning.at room temp.

On the Grill Grates @ 425* for 4 minutes a side
After 8 minutes.
After a 5 minute rest.
Served with saute vegetables, A wonderful meal as you know
 Jackie and I eat a lot of Tri-Tip

Thanks for lookin!

Ross






Wednesday, April 13, 2016

Trader Joe's Marinade and Frozen Rack of Lamb

Jackie and I love these TJ'S Rack of Lamb they are so flavor full 
and tender.
These are going to grill up great!

On the LBGE @400*
Turned over @ 10 minutes.
Pulled @ 140* 19 minutes and let rest for 10 minutes.
Just wright for use med.rare.
Served with baked red potato sauted asparagus. This again was a great 
and wonderful meal

Thanks for lookin!

Ross







Monday, April 4, 2016

Award-Winning Grilled Pork Chops

I received this wonderful Cookbook The Smoking Bacon & Hog Cookbook from my friends  at YC Media. By Bill Gillespie with Tim O' Keefe. This Cookbook has some great and wonderful recipes some I'll post.
Here are the dry ingredients for the marinade.
Out of the fridge after a overnight Marinade.
Wiped the marinade off and seasoned it with Smokin' Hoggz all-Purpose Rub.
On the Lg. Big Green Egg with Grill Grates @400* for 8 minutes a side.
Now those look doggone good!
Served with baked potato and green beans with bacon. This was truly a wonderful meal, my wife Jackie said you can do this again! I'll do this and more from this wonderful cookbook.

Recipe:
Smokin’ Hoggz All-Purpose Rub

I put this recipe in the first book I wrote, and it is such a good rub recipe that I

wanted to include it in this book too. This was one of the first rubs I developed a

few years back, and I primarily used it on chicken, pork and seafood, and only

during grilling events. Come to find out this rub is great on anything, including

veggies! This is a very well-rounded rub with some great flavor, and will definitely

bring a little pop to anything you cook.

Makes: 3 cups (384 g)

¼ cup (32 g) ground chipotle powder

¼ cup (50 g) turbinado sugar

¼ cup (32 g) ground ancho chili powder

¼ cup (32 g) paprika

¼ cup (72 g) kosher salt

1 tbsp (8 g) ground cumin

1 tbsp (8 g) onion powder

1 tbsp (2 g) dried thyme

1 tsp (1 g) dried marjoram

1 tsp (3 g) cayenne pepper

2 tbsp (12 g) green peppercorns, crushed

1 tbsp (8 g) ground white pepper

1 tsp (2 g) celery seed or ½ tsp celery seed powder

½ tsp ground allspice

½ tsp ground cinnamon

½ tsp ground ginger

Mix all the ingredients in a bowl and store in an airtight container for up to 6

months.

Note: You can apply rubs anywhere from 1 hour before cooking the meat to mere

moments before the meat hits the grill. As a general rule, you should try to apply

a rub 1 hour before you cook.

Marinade:
1 C apple butter
1/2 C apple cider
2 tbsp apple cider vinegar
1/2 C Smokin' Hoggz All Purpose Rub
1 12oz bottle Lawry's Steak & Chop Marinade

Ross






Monday, March 28, 2016

Easter Dinner for 20.

Started cooking on Saturday first Cowboy Beans then Tri-Tip.
Started with the bacon and vegetables at med temp. 
Then added the rest of the ingredients and brought to a boil.
On the Egg @250* for 4hrs.
Grilled the Tri-Tip for 10 minutes a side @400*
The Tri-Tip turned out perfect.

This was a wonderful Easter Famley Dinner every one
 brought a dish.

Recipe:

My Ranch Beans


INGREDIENTS

    • Cowboy Bean recipe:2 Lbs. pinto beans, rinsed sorted and soaked overnight (or quick soak. Boil for 2 minutes and let stand 1 hour and drain and rinse.)
    • 1/2 stick of butter
    • 1/2 pound bacon, diced
    • 1 onion, chopped
    • 2 bell pepper, finely chopped
    • 1 14.5 oz.. diced tomatoes with juice
    • 3 to 4 cloves garlic, minced
    • 3/4 cup chili powder
    • 1/2 to 1 tsp cayenne pepper (depending on your taste)
    • 1 to 6 oz. can tomato paste
    • 1 cup chopped cilantro
    • 2 qts.. chicken broth, 1 qt. beef broth the kind you get at the market

INSTRUCTIONS

    1. Melt butter in large pot or dutch oven.
    2. Add bacon and next 4 ingredients and saute' for about 4 or 5 minutes until vegies are tender but not burned.
    3. Add cilantro, chili powder, cayenne and tomato paste and cook about 3 minutes.
    4. Add beans, broth, salt and pepper to taste, bring to boil then lower heat and simmer 1 1/2 to 2 hours or 'til beans are tender.
    5. During this time liquid smoke (remember, a little of this stuff goes a long way) and tabasco and adjust seasonings to taste.
    6. If you want this thicker you can mash beans against the side of the pot to thicken.


Thanks for lookin!

Ross




Sunday, March 20, 2016

MEXICAN STYLE CHICKEN POT PIE

All the ingredients except the cooked chicken.

On the EGG @400*
Pulled @ :30 minutes 
Resting for :15 minutes
Served all alone, and was it Delicious. Jackie and I said this is a 
keeper recipe.


Thanks for lookin!

Ross