Thursday, April 30, 2015

Grilled Tri-Tip with Citrus-Chile Butter

My friends at YC Media and Oxmoor House
publishing for sending me wonderful Cook Book 
Southern Living ULTIMATE book of BBQ to try and review.
The beginnings of the Citrus-Chile Butter.
Citrus-Chile Butter rolled in plastic wrap and into the fridge.
Picked up this great looking Tri-Tip at the meat market, 
seasoned with salt and pepper.


On the Grill Grates in the BGE @ 425* direct
After 10 minutes I added the green onions

I pulled it at 25 minutes, I would say it's going to be perfect!
Added the butter to the top of Tri-Tip and the tented for 
10 minutes.
I'm sure this is going to be wonderful they put so much great and 
informative pictures, insights, and recipes into this 
Southern Living ULTIMATE book of BBQ


This is a wonderful very tasty meal thats going to the top 
of my to do list. In the forward Robert Moss States that: 
For a long time, we Southerners were rigidly parochial in 
our barbecue preferences, insisting that "real barbecue" 
was whatever local style we ate growing up. In recent years, 
though,  aided by television shows, books, and the Internet, 
we'er becoming increasingly well versed in the abundant and
 diverse varieties found across the south. We enjoy sampling
 a wide assortment of sauces, meats, and side dishes, and 
deciding for ourselves the ones we like the best. This book
brings those various recipes together into a single volume 
that surveys the many different ways that Southerners 
cook and enjoy barbecue today. It starts with the
 basics-the history, the cuts of meat, the equipment. 
And then it's time to get cooking.

I'm really enjoying grilling and smoking from this wonderful book.


Thanks for lookin!

Ross













Tuesday, April 28, 2015

Buttery Smoked Cabbage & Grilled Salmon on Ceder Plank

My friends at YC Media and Page Street Publishing 
sent me this wonderful Cook Book, Secrets to Smoking
 try and review
Starting with the Cabbage first 
The fixins.
Hollowed out center of the cabbage put in pancetta, onion,
 and butter.


On the Egg @ 250* indirect with a drip pan of water, 
applewood for smoke
Coming off the Egg 5.5 hrs.
Two peaces of fresh Scottish salmon on a buttered wine soaked 
Cedar plank.

Seasoned with Dizzy Pig Raging River, Chipotle Rub, 
Dill and Lemon

Setting on the Grill Grates @ 450*
My that looks good.

The cabbage looks and smells wonderful
Now this was a wonderful and tasty Dinner and well do over
 and over

Recipe:

Thanks for lookin!

Ross















Wednesday, April 22, 2015

Tequila Lime Chicken Thighs


This is a wonderful Grillig and Smoking Recipe book
We just love it so you'll be seeing more soon.
The fix-ins
Here is another recipe from Smoke It Like A Pro.
The marinade.
Chicken in the marinade for 6 hrs.
Out of the marinade to get to room temperature while the 
Egg gets up to 350* 
Time to start grilling these marinaded chicken thighs
Out of the Egg after 30 minutes then a 10 minute rest

Served with Green Rice that Jackie made. This was an excellent 
and wonderful meal I love this cook book

Recipe:

Green Rice recipe:

Thanks for lookin!

Ross


Maple Skillet Cornbread


My friends at YC Media and Page Street Publishing sent me this
wonderful Cook Book Smoke It LIKE A PRO try and review

The fix-ins.
Cast iron pan thats been in the Lg. Green Egg getting hot with butter


After 20 minutes
In the Big Green Egg indirect @ 400* for 25 minutes +
Well we had to test it, it passed
As you can see it was hard to stop eating. This was a great 
recipe but the next time I'm going to add the membranes 
from the Jalapeno peppers. I understand that holds some heat
Sunday
One piece cut in half.

Heated with butter.



Recipe:

Thanks for lookin!

Ross