Sunday, May 31, 2015

Apple Pie Pork Loin


This is another wonderful recipe for pork loin Jackie
and I loved it.
The Rub.
Small pork loin.
One Granny Smith apple with brown sugar, white sugar, and 
cinnamon, water
Pork loin pounded to 1/4 inch thick.
Stuffed with apple slices and cheddar cheese then tied.
Olive oil and rub.
Waiting for the BGE to get up to 375* direct on Grill Grates.

Now we are cookin.
Pulling @ 135* interior then a rest.

Served with Haricot Verts French green beans and baked potato.
 The stuffed loin was delicious as were the beans and potato,
 I'm getting more and more keeper recipes.

Recipe:
Thanks for lookin!

Ross




Saturday, May 30, 2015

Grilled Zucchini

We picked the zucchini from the zucchini plant that never 
stops giving.

Sauced and ready to go onto the grill  @ 325* direct.
On the Grill Grates! I like the grill grates for this cook since
 they block the direct heat and turns the grill grates into a amplified 
radiated heat.
Added more sauce and pulled @ 30 minutes

Served with leftover chicken teriyaki. Jackie's son Rich gave 
Jackie the ingredients for this wonderful sauce. We really 
enjoyed this meal. IT'S A KEEPER. 

Ingredients:
Tempura Sauce
Soy Sauce
Oyster Sauce
Honey
Pepper
Minced onion, dry
Minced garlic
Minced ginger
Sesame seeds
A little sherry
Worcheshire

Thanks for lookin!

Ross

Thursday, May 28, 2015

Grilled Chicken Teriyaki

When Jackie and I were deciding what to have for dinner
she said that we have frozen boneless and skinless chicken
thighs in the freezer. We made the grilled  teriyaki chicken two 
weeks ago and loved it, so here it is again. Eric C. Mitchell
the book author of Smoking Like a Pro says chicken and beef
teriyaki are my favorite appetizers whenever we eat out.
The quality and flavor, however are usually hit and miss.
Making your own will ensure that you always get the right
balance between sweet and savory and crisp and moist.
Homemade teriyaki sauce is far better than store-bought.
This recipe tastes fresher and brighter than from a bottle.
as an alternative, try using bone-in chicken thighs or beef
flap meat (sirloin tip).

The marinade, it's been in the fridge for 4 hrs.
On the Grill Grates in the BGE  @ 400* direct for a short grill

Pulled at 18 minutes looking good.

Served with cauliflower with cheese infused with bacon 
sauce. What didn't we devour! This recipe is going 
to the top of my chicken recipes


Thanks for lookin!

Ross



Tuesday, May 26, 2015

Memorial Day Grilled Cedar Planked Salmon

Two pieces of 4in.x14in.x5/16in. cedar plank soaked in 
Two Buck Chuck  Pinot Grigio for 6 hrs.
Ready for the Salmon and seasoning.

Seasoned with butter on the plank salmon lemon, dizzy 
pig raging river rub, chipotle rub, and dill weed 
then more lemon.

Salmon on @425* direct 10 minutes plus.
Almost ready just a few more minutes.
Does that look delicious and inviting O my???
Jackie made these wonderful Gratin Dauphinoise 
(Scalloped Potatoes)

Judy, Jackie's sister made the kale salad with dates, parmesan
 and almonds that was as wonderful as the rest of the meal 
and I mean wonderful do you think 
I love Grilled Cedar Salmon



Thanks for lookin!

Ross

Friday, May 22, 2015

Grilled Tri-Tip with Citrus-Chile Butter #2

This recipe is adapted from Southern Living ULTIMATE 
book of BBQ The Complete Year-Round Guide to 
Grilling & Smoking By Christopher Prieto

Started with a untimed 2.6 lb Tri-Tip got it all trimmed 
ready for the next step as unusual as it is at least to me!
Baking Soda! Jackie read an article about using baking 
soda to tenderize meat, it said to rub it in and leave in the 
fridge for 5-7 hours.
I rinsed the Tri-Tip off real good added salt and pepper.
On the Grill Grates in the BGE @ 425* for a sear rest and eat.

This is just 20 minutes, it will be resting for another ten.


Well rested in the Citrus-Chile Butter for 15 minutes.


The answer is YES it does tenderize the meat well. The Citrus-chile 
butter was outstanding as well. The Kale Strawberry Parmesan 
cheese salad was wonderful as usual. I love this 
wonderful BBQ recipe book.

Recipe:
Thanks for lookin!

Ross