Sunday, July 24, 2011

Pasture Raised Rib-eyes

Yesterday Jackie and I went to the Farmers Market
 in Ventura, there was a stand selling Pasture
 Raised Beef we thought we would try some. 

A bit expensive 

Rubbed with Duck fat, salt and pepper. cooked @400* 
for 1-hr. on a raised grid 

Then the corn @400* for 20-min. turning every 5-min. 



Seared @ 500* on CI grate for 3-min. a side 


The Rib-eyes were tender and very flavorful, 
the potato and corn were wonderful as well

Watkins Cattle Co. : http://watkinscattleco.com/ 


Thanks for looking

Ross








Saturday, July 23, 2011

Bone in Pork Loin

I started this cook in the afternoon with a 
Rhubarb crisp a la mode with strawberry sauce



Indirect @ 375* for 1 hr. 10 min. 
Brined overnight 
Cooked indirect @ 325* 1 1/2 hrs. then added the 
spice glaze and cooked until interior temp 150* 


While the pork was cooking Jackie made some roasted
 brussel sprouts and roasted garlic mashed potatoes 

This was a wonderful Sunday Dinner

Recipes:
Brined Bone-in Pork Loin

For Brine
5 Tbsp kosher salt
5 Tbsp light brown sugar
1 Tbsp freshly ground black pepper
2 Tbsp grated or finely chopped sweet white onion
10 Garlic cloves, crushed
1 Tbsp paprika
1 tsp ground cumin
1 tsp garlic salt
1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
1 bunch fresh rosemary
6 cups cold water
Canola oil or vegetable oil

Ingredients for Spice Glaze

¼ cup packed light brown sugar
2 Tbsp paprika
1tps ground cumin
¼ cup honey
2tsp grated lemon zest
2Tbsp freshly squeezed lemon juice
2Tbsp chopped fresh chives

Preparation
Combine all the brine ingredients in a bowl. Mix and 
crush all ingredients.
Add Pork and let set in the refrigerator for up to 24-hrs.

Cook

Glisten with canola oil
Cook 1 ½ hrs. @ 325* indirect
Transfer to a platter
Brush with Spice Glaze and return to Egg for 45-min.

Recipe:

http://www.latimes.com/features/la-fo-calcookrec9bapr09,0,3460881.story

Thanks for looking

Ross

Sunday, July 3, 2011

Morro Bay Rich's Santa Maria Style Tri-Tip

This year I was lucky to cook next to Rich Miller
 who I have cooked next to for three Eggs By The Bay Eggfest.
 This time is the first time that I was able to 
watch him cook his Tri-Tip this year my wife Jackie
 came with me to help and help she did. 
She was so helpful that I had time to see what others
 were cooking, she had such a good time she can't
 wait for the next one. This is the Tri-Tip that I cooked tonight.

Rubbed and put in the fridge for 3-hrs.
Out of the fridge 1-hr. before searing


Seared for 3-min. a side then pulled and rested in foil until
 I got thetemp. down to 400* 

On a raised grid to roast until internal temp. 124* about
 30-min. Basting @ 15-min. intervals
Almost there
Will foil for 15-min. while I grill some romaine
Romaine with Bernstein's Restaurant Recipe Italian Dressing 
and grated Blue cheese

Served with Garlic Mashed Potatoes with Spinach
 that Jackie whipped up it was a wonderful 
meal Thanks Rich for the recipe and your friendship
YUMMMMMMMMMMMMMMMMMMMMMY

Recipe for the Tri-tip
Santa Maria Style Tri-tip
Richard Miller aka 
Morro Bay Rich
Morro Bay, CA
2 (3 pound) tri-tip roasts
Basting Sauce, recipe
 follows
Seasoning Salt Mixture: recipe follows
Seasoning Salt Mixture:
2 teaspoons freshly ground
 black pepper
2 teaspoons white pepper
2 teaspoons
 cayenne pepper
1 teaspoon onion powder

4 tablespoons granulated garlic
6 tablespoons salt
( I used 1T salt)
Mix together all ingredients in a small bowl
Basting Sauce:
½ cup red wine vinegar

½ cup garlic-infused vegetable oil
Whisk together vinegar and oil in a small bowl.
Coat both sides of the tri-tip roasts with the seasoning
 mixture, rubbing it in as you would a dry rub. 
Let the seasoned tri-tip rest for at least 30 minutes
 at room temperature. Sear each side of the tri-tip
 at 600 to 700 degrees for 3 to 4 minutes each. 
Remove seared tri-tip from the BGE, cover it
 with foil and let it rest while bringing the BGE temperature
 down to 350 to 400 degrees. During this cool down 
period I usually toss in a couple of oak chunks. 
Put tri-tip back in the BGE and cook to an internal
 temperature of 126 degrees for medium rare, basting
 with the sauce every 5 to 10 minutes. Remove 
tri-tip from the BGE, cover it with foil and let it 
rest 15 minutes. Cut into ½” slices against the grain.
This recipe is from Foodnetwork.com’s website. 
It is titled “Santa Maria Style BBQ” Oakwood Grilled 
Tri-tip. It is as close to authentic Santa Maria 
tri-tip as I have been able to find.

I usually cook this on a Large BGE and find it take 
1 hour and 10 minutes from the time I strike the
 match to taking the tri-tip out of the BGE.

Recipe for Potatoes: