Sunday, June 27, 2010

First Tomato Harvest this Year



Heirloom Watermelon Beefsteak tomatoes


Heirloom Watermelon Beef Steak on the left, Beefsteak on 
the right


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

Father's Day Pulled Pork



On Friday night I inject a 6.6-lb and 6-lb Pork Butts
 with Chris Lilly's Six-tirld Championship Pork
 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 
the cook 

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

Three Day Marinaded Tri-Tip

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,
 YUUUMMMMMMMMMMM 

Sunday, June 6, 2010

Memorial Weekend Spare Ribs

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
Vinegar 


Our Cockapoo Sadie waiting for something to fall
Pulled the trimmings @5-hrs.
Laid down some brown sugar, can't believe it's butter, and honey
Foiled
And back on the Egg for 30 more min.
Ready to pull
Tender and tasty. All the Rubs were GREAT. The trimmings
a bet two sweet.