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












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