Sunday, October 24, 2010

Grilled Lamb Shoulder Chops



Lamb Chops rubbed with Grape Seed Oil and 
Richard's Holy Smokin' Chipotle Rub.
Back into the fridge. for 5-hrs. to marinate.




On the grill for 1-min. then rotate for grill marks for 
another min. flip over and do it again.

On a raised grid for two more min.

Grilled up some Romaine with Bernstein's 
Restaurant Recipe Italian Dressing

Served with Steamed Cauliflower With Sharp Cheddar 
and Stilton Blue Cheese that Jackie made.
YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM

Saturday, October 16, 2010

Seasoned Pork Chops



Seasoned with Chef Merito Pork Chop Seasoning.

On the Egg grill @450*

For 4-min. a side.
Jackie bought a whole stem of Brussels Sprouts.

Served with Mashed potatoes. Another tasty meal


Sunday, October 10, 2010

Grilling Fresh Cod with Carrots Parsnip Puree

Saturday Jackie and I went for a drive up the coast to Santa Barbara Ca. 30-mi. north of Ventura for lunch, when we got to the Harbor there was a Harbor and Seafood Festival A lot of Sellers of various items I bought a Himalayan Salt Block.
I found a recipe for Grilled Cod with Carrot Parsnip Puree
Recipe:
Cod, S&P,1/2 lemon, drizzle olive oil

Puree:
3 carrots- peeled, chopped
2 Parsnips- peeled, chopped
1/4C chicken stock
drizzle olive oil
S&P
Cooked until soft

Pureed and kept warm
Fired up the Egg, Put the Salt Block on the grate to warm it 
up to 500*

Fresh Pacific Cod Fillet
Just lemon and Richard's Death by Garlic and Indian River
 Rainbow Pepper




Grilled some Romaine with Bernstein's Italian Dressing for
 1-min a side

Plated with Asparagus, a mighty fine meal that we well 
do again and again



Tuesday, October 5, 2010

Birthday Brisket

My wife Jackie asked me last week what I wanted
 for my 72nd. Birthday Dinner, I said Smoked Brisket,
 Cowboy Beans, Cold Slaw, and Carrot Cake.
 Thats two for me to cook and two for her.
I started out cooking the Beans Friday afternoon after
 I got off work. Recipe to fallow.
Put the CI DO on the grid at 325* direct, started 
with the bacon then onion, red and green 
bell pepper, Broth and beans. It took 
about an hour to simmer.
Simmered for 2-hrs, then added 4 ham hocks.

Ready to serve on Sunday.
I injected a 12.7-lb. Brisket with 32oz.of beef stock 
that I cooked down to 16-oz. and 3/4C 
Butcher's Beef Marinade.
Slathered with mustard and rubbed with 
Simply Marvelous Sweet and Spicy
On the Egg @ 215* grid, draped over a rib rack for a 
22-hr smoke.
When I got up @ 630 am. I removed the rib rack, started
 spraying the beast with apple cider apple juice mixture 
every 30-min. Pulled at 2pm separated the point 
and flat wrapped the flat in foil and broth 
and put in the cooler for 2-hrs.




Made some Burnet Ends with the point @ 325* , 
Simply Marvelous Sweet and Spicy and SM 
Raspberry Chipolte Sauce. 
The Brisket was Tasty, Tender, and Moist, served 
with beans cold slaw and carrot cake. 
This was a wonderful Birthday
Thanks to my wife and best friend
 Jackie who helped me with this meal
Recipe:
"Cowboy Beans" or Ranch Beans or whatever.

2 Lbs. pinto beans, rinsed sorted and soaked 
overnight (or quick soak. Boil for 2 minutes 
and let stand 1 hour and drain and rinse.)
1/2 stick of butter
1/2 pound bacon, diced
1 onion, chopped
2 bell pepper, finely chopped
1 14.5 oz.. diced tomatoes with juice
3 to 4 cloves garlic, minced
3/4 cup chili powder
1/2 to 1 tsp cayenne pepper (depending on your taste)
1 - 6 oz. can tomato paste
1 cup chopped cilantro
2 qts. chicken broth, 1 beef the kind you get at the market

Melt butter in large pot or dutch oven. Add bacon
 and next 4 ingredients and saute' for about 4 or 5 minutes 
until vegies are tender but not burned. Add cilantro, 
chili powder, cayenne and tomato paste and cook
 about 3 minutes. Add beans, broth, salt and pepper
 to taste, bring to boil then lower heat and
 simmer 1 1/2 to 2 hours or 'til beans are tender.
 During this time liquid smoke (remember, a little of this
 stuff goes a long way) and tabasco and adjust
 seasonings to taste. If you want this thicker you can 
mash beans against the side of the pot to thicken.