Monday, March 30, 2015

Buttermilk Brined Smoked Chicken

Seven thighs in the brine overnight

I used three Rubs for this Smoke Southern Flavor which 
I have used for 20+ years, Plowboys Yardbird Rub, 
another great Rub, and Heoric by California Gold Rub 
a new Rub to use and it is very very good

The top three are Southern Flavor the two on the left are 
Plowboys Yardbird and the California Gold Rub
Twice Baked Potato in the microwave for 4min. then 
 cut in half stuffed them on to the BGE to smoke 
with the Chicken for the last 30min.
After 1 hr. I added the potato for the rest of the smoke
  Smoked for 2 hrs. then a rest for 10 min.

 This was a wonderful meal served with Jackie's 
 saute cabbage with bell pepper. 
The California Gold is a keeper spice and so are the others

Thanks for lookin!



Friday, March 27, 2015

Smoked Lamb Meatloaf

On the Egg indirect @ 225* For a 2 hr. Smoke with Apple wood
After the 2 hrs. I brought the BGE up to 350* until a 148 interior
Rested for 20 min. and sliced
Thai Chopped Kale and Avocado Salad
Served with Thai Chopped Kale Avocado Salad. 
The Lamb was wonderful and so was the salad next 
time I'll chop the onions smaller

Thanks for lookin!


Monday, March 23, 2015

If it's Sunday it must be Ceder Planked Salmon

This Scottish Salmon we like a lot grilled on a Ceder Plank
 The seasoning is Dizzy Pig's Raging River Rub, 
Chipotle Rub, and Dried Dill also Lemon

 Jackie steamed some Yellow Broccoli and Cabbage and 
Red Potatoes
On the Grill Grates in the Egg @425*
YUMMMMMMMM dosen't that look wonderful
Jackie made some Herbed Butter for the Salmon
Here again was two of us cooking tasty and wonderful meal and yes another keeper.

Thanks for lookin

Sunday, March 22, 2015

Frozen Chicken Pot Pie and Strawberry Up-side Down Cake

I just got my Xmas. present a ET-735 Thermometer
Strawberry Up-side Down Cake. Baked @ 350* for 45 min.
I froze this Chicken Pot Pie in Oct. 14 this one was the smaller
 of the two
Baked in the Egg @ 450* for 30 min. then 350* until done 
This was another keeper meal I have to make more 
frozen pot pies and keep them in the freezer. 
The Strawberry Up-side Down Cake was 
wonderful as well in fact I'm having some now as 
I'm writing this post. The ET-735 worked as 
advertized I'll do a post on it when I know it well


Thanks for lookin


Monday, March 9, 2015

Smoked Pork Sirloin Tip

Jackie and I picked up a package of four Pork Sirloin 
Tips about 2.3 lbs each. We opened one and froze the rest.
We seasoned it with Melissa Cookston's Rub and Dijon Mustard 
then into the fridg. overnight
In the Egg @ 225* for a 3 hr. smoke with cherry wood for smoke
Pulled @140* interior temp.
Served with Garlic Mashed Potatoes and Swiss Chard and it was 
a wonderful meal


Thanks for Lookin