Sunday, June 27, 2010
Heirloom Watermelon Beefsteak tomatoes
Heirloom Watermelon Beef Steak on the left, Beefsteak on
13 weeks, Heirloom Brandywine Red Leaf Tomato in a
Topsy Turvy Planter
Served on Toasted and buttered Sourdough Green Chili Bread
form Fresh and Easy with Salt, Pepper and a dash of Balsamic
Vinegar a tasty breakfast this morning
Monday, June 21, 2010
On Friday night I inject a 6.6-lb and 6-lb Pork Butts
Shoulder injectionndrub. With my modification
1 C apple juice, 1 C white wine, 1/2 C sugar,
1/8 C salt, 2 T wrcestershire sauce. Put in
a zip-lovernight marinade
The Rub 1/4 C dark brown sugar, 1/2 C white sugar,
1/2 C paprika, 1/3 C garlic salt, 1/3 C kosher salt,
1 T chili power, 1 t oregano, 1t cayenne pepper,
1 t ground cumin 1 t black pepper.
The Egg up to temp 235* dome @ 7:30 pm Saturday
night the butts close together for a longer
cook. Apple and hickory for smoke
At 4:30 am saturday morning the low tmp warning
beep went off dome temp was down to 190*,
I stuck my probe into the Egg and felt there
was a lot of lump there so I stirred it up
and with the dome up the fire got going.
At 7:30am I took the dome temp up to 250* to finish
At 1:30pm I pulled them and foiled with apple cider
Into the cooler for 2hrs
Then I chard some poblano peppers and grilled corn
for Jackie's Grilled Corn and Black Bean Salad
The Pulled Pork was moist and delicious
Jackie said this was the best pulled pork that I have done,
I have to agree.
Sunday, June 13, 2010
Marinaded in 1 C Soy Sauce, 1 C EVOO, 1 Head of garlic
finely chopped, 1 Onion cut in half and sliced.
All into a zip-lock bag with the Tri-Tip, into the
fridge for 3 days turning every 12 hours.
Egg @ 400+ for the sear.
Seared for 4-min a side.
Then on a raised grid for 12-min. a side @350*
Served with Spanish Rice and Refried Beans,
Sunday, June 6, 2010
Monday morning I got up at 5:00 AM to get ready
to smoke some ribs, the evening before I prepped them
First slab has Simply Marvelous Cherry Rub
Simply Marvelous Pecan Rub
Simply Marvelous Sweet and Spicy Rub
The ends Blues Hog Rub
Monday morning I slathered the spares with mustard and more rub
I let the BBQ Guru DigiQII take it up to smoking temp.
On the grill @ 6:30
Spritz every hour with a 50/50% Apple Cider and Apple Cider
Our Cockapoo Sadie waiting for something to fall