Monday, May 24, 2010

Smoked Salmon 18-hrs. @ 170*

Started out with a empty firebox with a Turbo Grid

Royal Oak lump, Apple and Cherry wood for smoke


And some more

BBQ Guru Pit Viper settings

Fireing up the Egg with a MAPP Torch

Setup Platesetter, grid with water pan, and a raised grid with
Grape Seed Oil

Everything reading the same 170*

Getting ready for the overnight portion of the cook

18-hrs. later

This was some vary tasty Smoked Salmon

Sunday, May 23, 2010

Carne Asada

Marinaded overnight with a bunch of Cilantro chopped, 1 white onion,
Lawry's Seasoned Salt, the juice of 3 oranges and 1 lime

On the Egg @400* for a short time on each side

They smell real good cooking

Tortillas grilled 1-min. a side

Meat cut up ready to stuff the Tortillas

With salsa and guacamole

These were really good YUMMMMMMMMMMMMMY

Monday, May 17, 2010

Grilled Rib-eye Steaks the way we like them

Rub-eye Steaks with salt, pepper, and Southern Flavor BBQ Rub
I'm going to grill these with Grape Seed Oil Its high temp.
On the grill @ 550* for 2-min. a side
Pulled and foiled after 4-min. to lower Egg temp. under 400*

With temp under 400* roasted on a raised grid for 4-min. on one 
side and 2-min on the other
Plated with baked potato with butter and chives from the garden

Topped with a good Balsamic Vinegar, Blue Cheese,and Fresh 
Tomato from the Farmers Market
Served with a salad, we really liked this meal