Tuesday, December 27, 2011

Pepper and Garlic Salt Encrusted Prime Rib

I haven't posted for a wile, I had a bout of
 Congestive Heart Failure all is well now I'm on the mend.
We were invited to Jackie's niece for Christmas 
dinner they asked if I would cook a Prime Rib 
on the Egg our hole family loves the way I do it. 
8.51-lb. Angus Rib Roast 
2 C Pepper, 2 C Garlic Salt, and 2 C Water mix well and
 apply to the Roast 
With the crust on Roast on a rack with onions, celery,
 and carrots, and Red Wine 
On the Egg indirect @325* for 17-min. to 20-min. a LB. 
Pulled @ 125* interior it well still cook as we travel 
for 45-min. 

Ready for the crowed, this turned out to be the best
 perfectly cook 

Thanks for looking 

Recipe:2 C Black Pepper
2 C Garlic Salt
2 C water

Thanks for looking


Saturday, October 29, 2011

Chicken Pot Pie's

Made the dough for the topping this morrning

Simmered for 35-min.

The butternut squash out of the oven

Added the string beans, butternut squash, and sage leaves to the mix

Topped with dough and eggwash ready to go in the Egg

In the Egg @375* for 40-min

YUUMMMMMMMMMMMMMMMMMM MMMMMMMMMM like she said it tast like chicken


Thanks for looking


Saturday, October 22, 2011

6-Hr. Apple Smoked Baby Back Ribs

       A year ago Jackie and I were watching a Food TV show about Mike Mills and his 17th Street Rubs and Sauces, sense he was a champion BBQ'er I sent for some.
Well a year has gone by and I haven't used it until now. I also wanted to try my new High-Que fire grate on a lo and slow smoke. 
I found some really nice and meaty Baby Backs at Ralph's Mkt. I bought 4 of them

Slathered with yellow mustard and seasoned with 17th Street Magic Dust on the left and Plowboys Yardbird Rub on the right, Put in the refrigerator overnight and re-seasoned the morning of the cook
Loaded onto the fire grate Lump and Apple wood chunks 

Got the fire going 2-hrs. early for the 6-hr. smoke with the DigiQ2 it came up to temp real quick, 30-min. before the start put a pan of apple juice on the platesetter 
10:15am the Ribs went on 17th Street on the bottom and Plowboys on the top 
Pit probe attached to the raised grid 

Served with 17th Street Baked Beans and Cold Slaw that Jackie made along with some wonderful Bread Pudding 
Family and friends there for the fine meal. Both Rubs were well liked and we served 17th Street Sauce and Blues Hog. No complants

[/url]High-Que: http://www.high-que.com/Stainless-Charcoal-Grate-Upgrade-Large/dp/B004XU1FES 

Thanks for looking


Sunday, September 11, 2011

Porko Buco

8 lbs. pork shanks with sea salt and pepper

In to the DO @ 350* on a grid with Olive Oil to brown
pulled @ 35-min.

Added Carrots, Celery, Onion, Garlic and Anchovy paste

Simmered @ 275* for 5 hrs.

Served on a wonderful Polenta and Spinach that Jackie made
This was a truly wonderful meal

Recipe for Polenta: http://www.foodnetwork.com/recipes/a...ipe/index.html

Thanks for looking


Sunday, September 4, 2011

Applewood Smoked Meatloaf

My wife Jackie makes a great meatloaf. She started
with 1 1/2 lb.20/80 ground beef, 1/2 lb. ground pork,
 2 finely chopped onions, 2 stalks celery
Then she added green bell pepper and cilantro

All the other ingredients: 2 sprigs fresh oregano, 3/4C oatmeal,
1 1/2t salt, 1t black pepper, 1t white pepper, 1t red pepper,
2 eggs 5.5 oz tomato juice, 5oz evaporated milk.

She mixed it all up and put it in a large loaf pan

On the Egg with a raised grid @ 275* for 1-hr.
with 2 baked potatoes  wrapped in foil

Added Apple wood for smoke, poured the liquid from
the meatloaf which Jackie made gravy from. Inverted the loaf pan
 onto the raised grid put the thermometer in still @ 275* until internal
 temp. 160*

Served with baked potato with sour cream, butter, and green onions.
A very delightful and delicious meal

Thanks for looking