Sunday, December 16, 2012

Steak Chili and Skillet Corn Bread

My wife Jackie arrived home from St Louis today
 she was visiting relatives, so I thought cook
 something on the Big Green Egg that would
 surprise her so this is what I came up with
Onions, garlic, shallots jalapeños in a DO indirect @ 400*
 to get it so simmer 
Then added the rest of the ingredients
Dropped the temp. down to simmer for three hrs.
Jackie asked if I needed help with the bread
Of course I said yes since she is a great baker

 Corn bread on the Egg for 45-min. @ 375*

Served with a salad, This is our go to Chili now
 and the skillet corn bread was delicious as well
Thanks for looking


Saturday, October 6, 2012

Brined Chicken Thighs and Hot Hot Whang!

I received my order of Mad Hunky Chicken, Pork Brine, Rub, 
and Hot Whang 

 Thighs in the brine for 5-hrs. 
Wings in a 50-50 white vinegar and water for 1.5 hrs.  
Apple and cherry wood for smoke 
On the Egg @ 350*  
Two of the thighs have Mad Hunky Rich's
 general purpose Rub on them and the wings have Hot Whang rub 

30-min into the smoke looking good  
After 1hr. looking better 

Served with Smashed Potato's with Parmesan and 
white cheddar cheese.
This is one fine meal Jackie and I love the 
Chicken Brine and the Rub and the Hot Wangs 
were wonderful as well. Rich's Brine and rubs are to our 
 liking Wonderful

Thanks for looking

Saturday, September 1, 2012

Prime Try-Tip at Costco

I found these Prime Try-Tips at Costco, we were 
having company over Sunday. I bought these on Saturday
Morro Bay Rich's Rub 
I wanted to pick-up some flavor from the Rub so
 I slatherd with mustard 
Then the Rub, into the fridge overnight 
Out of the fridge and more Rub an hour before the cook  
On the Egg with a raised grid @ 275* with avocado wood 
for smoke 
When the inteior temp. reached 110* I pulled and covered 
them while I brought the Egg up to searing Temp. 500*
 Post seared until internal temp. was 125* then rested for 15-min. 
Just right  
Served with Rice melamine, Jackie's Cauliflower with 
a creamy cheese and crunchy bacon, Our neighbor
 Bill brought a great cold slaw. I really like seasoning 
the Try-Tip with mustard and a Rub the day 
before and the post searing, Tender and flavorful 
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
2 tablespoons salt

( I used 2 t 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’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.

Thanks for looking


Saturday, August 11, 2012

Pretzel-Bacon Crusted Brownies with Caramel Wine Sauce

I first tasted this at The Eggs by the Bay Eggfest in 
June of 20012, after Jackie finished cooking and cleaning up
 we walked around to see who is cooking what. 
Jackie came back with this Pretzel-Bacon Crusted 
 Brownie with Caramel Wine Sauce. That was 
Heavenly. With Jackie at her sister reunion I
 had time on my hands and this is what I cooked
Started with the crushed pretzels, butter, and sugar and 
pressed it into the bottom of a 11x13 foil pan
On the Egg for 10-min.
On to the Egg for 25-min. @350*
Ready to make the Carmel Wine Sauce
Served with French Vanilla Ice cream 
This was a wonderful desert Thank You David and Jennifer Hill

Pretzel-Bacon Crusted Brownies
with Caramel Wine Sauce
David and Jennifer Hill
Fair Oaks, CA
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Serves: 8
When we bake on the EGG, we like to set it up for indirect cooking, burn off most of the white smoke to control the smoke flavor and create desserts that have a bottom crust or layer (like an upside down cake) to block the main part of the dessert (in this case a brownie).

1 1/2 Cups Crushed Pretzels (I used a Cuisinart)
1/3 Cup Melted Butter
3 Tbsp sugar
2 Tbsp of Cooked, Crumbled Bacon
1 Package Brownie Mix
2 Tbsp Cocoa
1 Tbsp Jack Daniels (optional)
2 Eggs
2/3 Cup Vegetable Oil
1/4 Cup Water
9 x 13? pan (foil if cooking on the grill)
Caramel Red Wine Sauce*
Whipped Cream


1.Preheat oven to 350°F or stabilize the grill for indirect cooking at 350°F.
2.Mix the crushed pretzels, sugar and butter in a small bowl. Press into the bottom of the pan.
3.Bake for 10 minutes at 350°F until crust is just set.
4.Sprinkle cooked bacon over the top evenly.
5.Make Brownies according to directions with eggs, oil and water and adding the cocoa and optional Jack Daniels. Mix until just combined.
6.Spread brownie batter evenly over the top of the crust.
7.Bake for about 20 to 25 minutes or until the brownies are baked (a knife comes out clean when inserted into the middle.
8.Let cool and serve with Caramel Red Wine Sauce (see below) and whipped cream.
Caramel Red Wine Sauce:
Mix 1 1/2 Cups Sugar, 1 1/2 Tbsp Light Corn Syrup and 1/3 Cup water in a medium saucepan. Bring to a boil and simmer until golden brown (but not burnt!) Cover the pot with saran wrap during the simmer (or a tight lid) and the sugar crystals will melt from the sides of the pan. Remove the wrap with tongs to avoid burning yourself. Add 2 Cups of Cabernet Sauvignon and cook down until reduced by about half. Add 1/2 tsp salt and 1/2 tsp vanilla.

Thanks for looking

Smoked Meatloaf,Garlic Mashed Potatoes,grilled Zucchini

Last week Jackie left for a four sister reunion 
El Dorado Hills a few miles East of Sacramento so 
I got to cook whatever I wanted. Smoked Meatloaf, 
Roasted Garlic Mashed Potatoes, and Grilled Zucchini
2lbs. ground beef and 1/4lb. ground bacon
On the Egg indirect @ 250* with a drip pan filled 
with apple cider and Smoked with apple and hickory wood
After an hour turned the pan over it would get more smoked
 The recipe called for a interior temp. of 160* 
I should have pulled it @ 140* it's just going to be overcooked
 While the meatloaf was smoking I picked 
this Zucchini from the garden that Jackie grew,
 grilled them for 4-min. a side
The meatloaf over done but tasty, the garlic mashed
 potatoes were wonderful and so was the Zucchini.
 I am definitely do this again and pull it @ 140*

Recipes: ... mamas.html ... index.html ... 91118e.htm

Thanks for looking