Tuesday, January 27, 2015

Oven-Fried Chicken in the BGE

Seven Chicken Thighs with Egg Wash and Bread Crumb with 
Cheese on the Egg
Roasted @ 350* with plate-setter for 55 Min.

Jackie roasted some Butter Nut Squash  
This is a recipe too Keep, it was delicious


Thanks for lookin
 Ross






Wednesday, January 21, 2015

Prime Top Sirloin Chateaubriand

2 lb. Prime Top Sirloin Chateaubriand I bought at Jensen's 
Market in Palm Desert, Ca. Jackie and me were visiting 
my brother Cal and sister-in-law Carol for that 
weekend. The Stake was marinaded in 
a recipe that Cal gave use for 2 hrs.
Grilled @500* for 5 min. a side
Served with a Green Peppercorn sauce Mashed Taters and 
sauted Asparagus. This was a real treat and Delicious
 

Recipe Marinade: 1/2 C Olive Oil
1 C Port Wine
2 T Crushed Garlic
Lemon Pepper
 

Thanks for lookin
Ross 


 

Portobello Murshroom Burgers Baked Zucchini Fries

Started with the Zucchini in the oven @425* for 30Min.
Going to marinate the Portobellos for 24 Min.
Grilled the Mushrooms @400* on the Grill Grate for 5 Min.
 @400*
This was a truly a Delicious and lite meal that Jackie and me well 
have again served with Heirloom Tomatoes, Sweet Onions 
 and Romaine



Thanks for lookin
Ross


 
 


Tuesday, January 6, 2015

Balsamic-Garlic Crusted Pork Tenderloin

Small Pork Tenderloin Marinated for 4 hrs.
Pulled @ 150* interior
Served with Sauted Brussels sprouts. The Pork Loin was delicious as 
well as the Brussels sprouts.


Thanks for lookin

Ross


Monday, January 5, 2015

Ceder planked Salmon and Bacon Chedder Jalapeno Bread

Started with the Corn Bread mixture  

 The Egg is @350* The Cornbread is being baked in a large CI. 
pan
I always butter the Ceder Plank
Two 1/2 lb. Salmon on the Ceder Plank Seasoned with 
Dizzy Pig Raging River Rub, Chipotle,fresh Dill, Lemon

@400* for 20 min.
This was a wonderful meal. The corn bread was outstanding the 
Salmon was delicious

 


 Thanks for looking

Ross

 





Monday, December 22, 2014

Grilled Rib eye and new Temp. Gauges

3 in. Smokeware temp.gauge, Vented chimney, and Ultra 
Bright Grill Light
So easy to read
Two bone in rib-eye steaks with Southern Flavor and Pepper
 
On the Grill Grates @ 5oo*
Served with baked potato and salad. We loved the 
steaks seared at high heat. I really like the new temp. gauge 
and the light on these short days is a definite plus



Thanks for lookin
Ross

 



 

Tuesday, November 25, 2014

Slow-Cooker Texas Chili on the BGE

I started out with these ingredients and finished with more  
Browning 2.5 lbs. Tri-Tip cut to 2 in. pieces  
 
Onions and garlic sweating 
The rest of the vegetables  
Hatch Chiles going in
Pulled @ 7 hrs. it was very spicy hot put in the fridg. over night

The next morning I added red potatoes and Beef Bouillon and 
sauted for four more hrs. to tenderize the meat it was tough. 
In the end it turned out very nice and tasty like it should


Thanks for lookin

Ross