Saturday, June 30, 2012

Avacodo wood smoked checken with Basil Pesto

I love to add Avocado wood to the fire when cooking chicken 

Seasoned with McCormick Grill Mates Montreal Chicken
 Seasoning 




On the Egg @ 350* indirect 
Turned over @ 30-min.  
Pulled @ 1hr. 15-min. 165* interior temp.

Served with a wonderful Basil Pesto on Spaghetti that 
Jackie made. Another wonderful meal 

Basil Pesto Recipe:

Thanks for looking

Ross 

Tuesday, June 19, 2012

Cochinita Pibll for Father's Day


9# Pork Shoulder in the marinade for 2 days 
Shoulder and marinade into a pan with banana 
leafs tied with twine . Into the Egg @ 225* 
8pm Saturday night 
18 hrs. later pulled @ 195* put it in the cooler to rest 
Ready to be served 
Served with rice, beans and warm tortillas. This 
was the best pork shoulder I ever cooked
Thanks for looking

Ross

Recipe:http://www.rickbayless.com/recipe/view?recipeID=169


Sunday, June 10, 2012

Baby Back Ribs and Creamy Parmesan Risotto

Started with pulling the Membrain from the back of the BB
 This BB has a rub that made I made
This rack has Simply Marvelous Spicy Apple BBQ Rub
 On the Grill @225* for 5hr. indirect
Ready to be served
Served with Jackie's Creamy Parmesan Risotto this was a
 wonderful meal


Recipe: Creamy Parmesan Risotto

INGREDIENTS
5
cups hot good-quality chicken broth

14 cup butter (no substitutes)
1 large onion, finely chopped
1/2cup dry white wine
1 to 2 tablespoon chopped fresh garlic
1 1/2cups arborio rice
3tablespoons butter
1/2grated parmesan cheese (can use less)
2 to 3tablespoons finely chopped fresh parsley
salt and black pepper
INSTRUCTIONS
1.
Bring the chicken broth to a boil in a saucepan; 
reduce the heat, to low and cover the 
saucepan to keep hot.
2.
In another heavy-bottomed saucepan
 melt 1/4 cup butter over medium-low
 heat, add in onion and saute until very 
tender but not brown (about 8-10 minutes).
3.
Add in garlic and stir for about 2 minutes.
4.
Increase heat slightly and add in the rice; stir for 1 minute.
5.
Slowly add in 1-1/2 cups hot broth with a ladle;
 boil gently, stirring until the broth is absorbed.
6.
Add in another 1 cup broth, and stir until absorbed.
7.
Add in 1/2 cup broth at a time allowing the 
broth to absorb before adding in another 1/2 cu
 (do this until you have used up all of the broth) 
stirring frequently until the rice is tender and 
creamy (this should take between 25-30 minutes).
8.
Stir in 3 tablespoons butter and 1-1/4 cup 
(or less) grated Parmesan cheese; 
mix to combine.
Season with salt and peppe
10.
 Transfer to a bowl and sprinkle with 
chopped parsley.
Rub recipe: 1 T Kosher Salt 
1 T Brown sugar 2 t Pepper 2 t ground Cumin
2 t Garlic powder 1 1/4 t Paprika
 3/4 t ground Fennel 1/8 t Cayenne pepper

Thanks for looking


Ross