Sunday, July 22, 2012

APL'S Cider brined pork chops w/ apple jelly glaze

This book has some wonderful and tasty recipe's
 Three pork chops in the brine for 3-hrs. 2-bone in 1 thick with out
 On a raised grid for 3-min. a side @450*
The recipe calls for 8-min. a side these were to small so I did
 them for 6-min. and they were a little over done me and Jackie
With the glaze in the meantime Jackie made Garlic Fries she 
found at Trader Joe's and fresh zucchini from our garden
The Pork Chops had wonderful flavor, Garlic Fries as well, the
 Zucchini was tasty too. We are going have this again soon.
 It's a keeper

Thanks for looking


Saturday, July 21, 2012

Raging River Salmon

I picked up some fresh Salmon at the market and gave
 it a good rub of Dizzy pig's Raging River Rub. 
Got the Himalayan Salt Block to 400*  
4-min. turned and 3 more min. 
Served with Jackie's market basket rice (rice cooked with herbs
 the garden veg from the refrigerator and some chicken stock. 
Glazed Carrots cooked in Ginger Ale.It was a wonderful 
and satisfying dinner

Thanks for looking


Sunday, July 15, 2012

Grilled Chicken with Dr Pepper Chipotle Sause

Chicken thighs with a Classic Rub 
On the grill @400* indirect 
45-min. into the cook 
  Sauced and cooked for 10-min. 
After the chicken I grilled sliced russet potatoes with
 olive oil, salt and pepper 8-min. turned one time
Served with a romaine bell pepper and Queso Fresco 
cheese that Jackie made. Delicious ! We well do this again soon
Recipe for sauce:

Dr. Pepper Chipotle BBQ Sauce

by Patricia Stagich

Cook Time: 45 min.

Keywords: BBQ sauce Dr. Pepper Chipotle summer

This amazing BBQ sauce has all the sweet and savory 
qualities and a little smokiness from the chipotle.

Ingredients (4 cups)

1 cup diced onion
2 cloves garlic, minced
2 Tbsp. olive oil
1 can (12 oz.) plus 3/4 cup Dr. Pepper (2-1/4 cups total)
 You could also use Cherry Cola
1 12 oz. bottle chili sauce
1 cup black cherry preserves
1/3 cup cider vinegar
1/4 cup packed light brown sugar
3 Tbsp. molasses
3 Tbsp. Worcestershire sauce
2 Tbsp. fresh lemon juice
1 Tbsp. minced chipotle in adobo sauce (you can 
add more if you like)
Salt and black pepper to taste


Sweat onion and garlic in oil in a medium saucepan 
over medium heat, 5-7 minutes. Add Dr. Pepper,
 chili sauce, preserves, vinegar, brown sugar, 
molasses, Worcestershire, lemon juice and chipotle;
 cook until thick and reduced to 4 cups, 
about 30 to 40 minutes. Season with salt and
 pepper. The sauce will be a little chunky. If you
 would rather have a smoother sauce, process in a
 blender to puree it.

Recipe for the Rub:
Classic BBQ Rub
1-1/2 tsp. sweet paprika
1 tsp. kosher salt
3/4 tsp. garlic powder
3/4 tsp. light brown sugar
1/2 tsp. chili powder
1/2 tsp. black pepper
Combine all ingredients in a small bowl.

Thanks for looking



Sunday, July 8, 2012

Tri-Tip it dosen't get much better than this

Jackie found this Prime Tri-Tip at Costco
Rubbed and put back into the fridge. for 6-hrs.
Searing Temp. 600*
4-Min. a side
On a raised grid until interior temp.130* with apple wood 
for smoke
Just right
 This was a family day we played golf drank some wine 
and had a wonderful meal. My brother Cal 
on the left and my sister in law Carol on the right on
 the right and wife Jackie 
 Served with Jackie's potato salad and her wonderful beans


EGGFEST 2006-2007-2008-2009-2010-2011Santa Maria Style Tri-tipRichard Milleraka 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
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.

This is Rich Miller's recipe whom I have the pleasure to cook next to at Eggs by the Bay

Thanks for looking