Wednesday, October 28, 2015

Grilled Marinaded Flank Steak

Flank Steak in marinaded for 6 hours in the fridge.Took off the 
potatoes that were baked in the LBGE for an hour @ 415*
On the Grill Grates for a short sear 12 minutes.


This could be ready!



Served with Baked Potato with butter and green onions 
and a Kale Salad that Jackie made This was a great meal.


Thanks for look-in!

Ross









Saturday, October 24, 2015

Grilled Miso Marinaded Salmon

Jackie found this recipe in this month's Cook's Illustrated.

Two half pound pieces of Atlantic Salmon in the marinade 
in the fridge for 6 hours.
First I'm grilling the vegetables zucchini, orange bell pepper, 
and Acorn squash with  olive oil. salt and pepper.


Grilled the Vegetables @ 415* foe 10 minutes.
Now the 6 hour marinaded Salmon same temp.
15 minutes for the Salmon as well it smells so good.

Served with just the wonderfully grilled vegetables.We love 
the flavor the Miso gives food that we grill. This Salmon 
was just delicious I mean DELICIOUS!!!


Thanks for look-in!

Ross








Thursday, October 22, 2015

Whiskey Miso Marinaded Grilled Pork Chops

The fix-ins two pork chops going to marinade overnight.
Out of the marinade waiting for the Egg to heat up to 425*
After I removed the pork chops I took the marinade to a boil 
for a few minutes.



Ready to plate.

Served with Baked Potato with butter and green onions and 
steamed cauliflower. This Miso makes a great marinade, 
I think my next wellbe Salmon.



Thanks for look-in!

Ross




Tuesday, October 20, 2015

Miso Chicken

The fix-ins Butter, White Miso, Honey, Rice Vinegar, 
Black Pepper, and Six Chicken Thighs
All in a zip-lock bag going into the fridge for four hours.
On the Egg @ 450* indirect no added smoke.
After 20 minutes
Pulled @ 40 minutes. I bet it tastes as good as it looks!

Served with Green Beans that Jackie made, leftover baked 
potato with butter and bacon that Jackie used in the green 
beans. And yes they tasted as good as they looked (Wonderful)


Thanks for look-in!

Ross





Sunday, October 18, 2015

48 hrs. Marinaded Tri-Tip O Yea

Started with this Tri-Tip used my tenderizing tool on both sides.
Tri-Tip and marinade in a zip-lock bag into the fridge for 48 hrs.
On the Grill Grates with the potatoes I put on an hour 
earlier @425* direct.
Pulled 20 minutes later 125* internal.

I think I nailed it!

Served with a romaine avocado salad that Jackie made. I put 
some of the steak juice on the baked potato the whole 
meal was wonderful the marinade was a 
do it again and again!

Recipe:Marinated Tri-Tip
INGREDIENTS

1/2 cup orange juice
3 tablespoons soy sauce
3 tablespoons brown sugar
1 teaspoon Worcestershire sauce
1 boneless beef chuck roast (3 to 4 pounds)
INSTRUCTIONS:

In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Pour the marinade into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until the meat is tender. Let stand for 10 minutes before slicing. Thicken juices for gravy if desired. Yield: 8-10 servings.

Thanks for look-in!

Ross







Saturday, October 17, 2015

Grilled Rock Fish on a Cedar Plank

First soaked the cedar plank in cheap white wine for 8 hrs. 
I really like the 6.5 wide x 14.5 Weber drip pans 
they are perfect for soaking the planks.
First I buttered the plank.
Then added the Rock Fish that our son Rich caught in 
Northern California.
Seasoned with Dizzy Pig's Raging River Rub, Chipotle Rub, 
and Dill Weed.
Top them off with Slices of Lemon.



On the LBGE @ 400* direct, I changed my gasket to a 
Rutland Gasket the day before.
Pulled in 15 minutes.

Served with seared Zucchini, here again a wonderful 
light dinner and a new Rutland Gasket.

Thanks for look-in!

Ross