Monday, September 27, 2010

Marinated Prime Chateaubriand with Smoked Paprika

This weekend is the first one I have had in 5-mo.
 I have been working Tu. thru Sat. for the last 
5-mo. I miss my real weekends! We were invited 
to my brothers place in Palm Desert Ca. for the
 weekend, it was hot 110* but on the west coast 
this week it was hot all over and this week as well. 
We went to Jensens Market they had Chateaubriand 
so I picked some up for when we got home on Sunday.

I made a Marinade of 1T. crushed hot red pepper flakes, 
1T boiling water, 1 C EVOO, 16 garlic cloves with
 the germ removed, 2 rosemary sprigs, 2 thyme sprigs.

Blended and put in a zip-lock bag for 2-hrs. in the fridge.

Seared for 3-min. a side @450*

And mopped with a mixture of 1/4 lb. soft butter and a 
T smoked paprika until it reached an internal temp. 125*
Let it rest for 10-min.

Grilled some Romaine while the meat rested.

Served with Garlic Mashed Potatoes that Jackie made.
I love this recipe it has all the flavors that I like.

Monday, September 13, 2010

Smoked Chicken with Spicy Apple Rub

This morning was overcast with the Marine Layer in. 
I just got some of Simply Marvelous Spicy Apple Rub
 from Steph so I thought I would try some
 Smoked Chicken. Fired up the Egg too do
 a cool smoke with Hickory and Apple wood.
Filled the drip pan with Apple juice to help keep moisture 
and also not get the smoke taste from burnt chicken fat.
Went to Albertsons Market and picked up two 5.5 lb. chickens.

Rubbed them with the Spicy Apple Rub inside and out, and
 under the skin.
Put the two chickens in the Egg @165* @ 9:30 am.

By 10 am. the the Sun started to poke thru. In the upper
 middle of of the last picture you can see 
Pigeon Flying right to left
By 4:30 pm 6-hrs. interior breast temp. @150*.
@ 5:45 pm I ramped up the done temp. to 250*.
@ 7 pm. 9.5 hrs I pulled the chickens internal temp. @170*.

Let rest for 1-hr. and sliced into it, tasty and moist,
 this well make some great Chicken salads 
for lunch next week the rest for snacks 
and diner during the Week. The Apple Smoked Chicken 
was wonderful and spicy. You should try this Rub

Thanks Steph.

Wednesday, September 1, 2010

Marinated Skirt Steak with Garlic and Cilantro

Here is all the making's for the marinade

The time consuming part of this recipe was getting the
 germ out of the garlic and grate with the Microplane

When all was in the bowl used the immersion blender
Into a zip-lock bag and the fridg. for 4-hrs.

So we washed our cars Jackie's Mini Cooper and my Prius
Now for the rub.

Rubbed the rub into the skirt steaks and canola oil.

On the Egg for 2-min. a side @ 400*

Off the egg and into the Resting Butter.
Back into the egg for 3-min. for med. rare.

Just right, served with mashed potatoes with Jalapenos.
 This was a wonderful and tasty meal from Serious Barbecue
 by Adam Perry Lang

Marinated Skirt Steak
With Garlic and cilantro


1TB crushed hot red pepper flakes
2TB boiling water
1C freshly squeezed orange juice
1/2 C freshly squeezed line juice
2TB honey
1TB soy sauce
½ coarsely chopped sweet onion
10 garlic cloves peeled, halved, germ removed, and grated on a Microplane grater
1TB kosher salt
1TB ground cumin
1TB dried oregano

Seasoning Blend

2TB mild chili powder 1TB garlic salt
1TB garlic salt
1TBlemon pepper
1TB coarsely ground black pepper

Resting Butter

4TB butter
1/4C finely chopped cilantro
1TB freshly squeezed lemon juice
1TB Worcestershire sauce
4 cloves, peeled, halved, germ removed, and grated on a Microplane grater
1t crushed hot red pepper flakes
¼C vegetable oil