Thursday, December 31, 2009
So what did "Santa" bring me that I will be blogging about? Christmas was really good in this home. THe BBQ Gods came and left me all kinds of good things and I will soon be posting pictures of all the great resources and tools (and food items) that I received over the past several weeks. Some of what you will be seeing and hearing about include:
New BBQ tools from William Sonoma
Sausage from Kreuz Market in Lockhart TX
New two probe thermomitor
MANY great new cookbooks, several specifically for BBQ and grilling
Indoor Turkey Fryer
I plan for 2010 to be a great year for my pit.
I am also planing several new projects and will be updating you as I complete them.
GOD Bless, Good Luck and have a very Happy and Prosperous Smoke FIlled new Year
Tuesday, September 29, 2009
- 1 Roasting Chicken
- 2 cups apple sauce (I used my wifes homeade apple sauce)
- bbq rub
- a loaf pan
- Rinse chicken well
- seperate skin from chicken and spoon some of the apple sauce between skin and breast meat
- apply rest of apple sauce all over bird, really slather it on good
- cover the entire chicken in your favorite bbq rub. I used some fromt he smokin guitar player
- stuff bird into a loaf pan (i put the bird breast side down)
using hardwood charcoal and hickory and oak chips get your smoker (or in my case BGE) up to temperature on indirect heat. I got the egg up to about 275 and got it smoking. I put the bird on for about 1 hour. I turned the bird right side up at 100 degrees internal temperature. I took the bird off the grill at 170 and let rest a few minutes before carving.
Sunday, September 20, 2009
Saturday, August 29, 2009
I have always preferred sausage patties for breakfast as opposed to links, which my wife likes. I just got to thinking how good it would be if I smoked the sausage instead of just frying it up.
So here is what I did:
First : I chose a good BBQ rub, Master Que, which is a rub that is put on the market by the same people that put out the Jack Daniels sauces. I applied the rub completely to the sausage log once it was removed from the package.
Second: I cranked up the Big Green Egg and also chose to smoke with the Jack Daniels Oak Chips. I got the egg up to temperature of about 300 degrees
THIRD: Place the "FATTIE" on the grill and turn about ever 20 minutes. With each turn add another dusting of rub. You will have your "FATTIE" on the grill for about 3 hours. I removed it at about 175 internal temp and let it rest about 20 minutes before slicing into patties.
FINAL NOTES: I will definately do this again. Next time however I will select a rub that has less of a sugar base to it. I think the sweetness runs counter to the bite of the hot sausage. I prefer a good hot sausage. I have to say that a slice of this with its smokyness and its spicyness was wonderful on a hot biscuit with a dlice of good sharp chedder cheese.
Saturday, August 22, 2009
One of the reasons that I convinced myself I needed (THATS RIGHT NEEDED) to get a Big Green Egg was the ability to no only grill at high temperatures but also smoke and even more importantly I was told that you could turn your BGE into a virtual Pizza oven. Sounds good to me because i am not a stone mason and the only other way to get a real pizza oven in our back yard is to lay the bricks and stonework and build one.
Recently we decided to give the "pizza Oven" a try. I have had some really great pizza in different cities. The really good authentic stuff is cooked in a coal fired oven at temperatures over 800 degrees. I got the egg up to 850 and placed the plate-setter in the proper position for baking pizza and began.
First the dough. Any good pizza dough recipe will do, I used the following:
makes 3 - 12 inch pizzas
* 1 tablespoon active dry yeast, or 1 oz (25 gr) brewer’s yeast
*1 1/2 cups (350 cc) warm water
* 3 1/2 cups (500 gr) flour
* 1 tablespoon extra-virgin olive oil
* pinch of salt
Any will do. My favorite on this day were
Bake on the egg for about 7 minutes at about 800 for a great crispy crust
Tuesday, August 18, 2009
Sunday, August 16, 2009
Prep Time: 20 minutes
2 cups REAL (not the fake stuff) mayonnaise
1 cup cider vinegar
2 tablespoon lemon juice
5 tablespoons Coarse black pepper
1 teaspoon salt
1/2 teaspoon cayenne
1. My set of knives is from Germany, Wuesthoff to be exact;
2. We own exactly 112 cookbooks on all different subjects, most are Williams Sonoma that I picked up from E-Bay at an average cost of $3.00 per book;
3. I cook the ENTIRE thanksgiving meal as a gift of love to my wife who I am thankful to have in my life;
4. I can grill, smoke, and deep fry a whole chicken, but try as I might I can not pan fry chicken, the attempts are ghastly;
5 Our cookware is actually 2 different sets of emerilware made by All-Clad;
6. On any given week I cook at least 4 - 5 meals on my Big Green Egg, the wife LOVES this in the summer;
7. I learned to cook in the Boy-Scouts, but really got going by watching Alton Brown and Emeril Laggasi and any other number of shows on Food Network;
8. My favorite food now that I hated as a child is Spinich.... NOT THE BOILED TO DEATH CRAP that i was force fed as a child but sauteed young spinich YUMMY;
9. I own 7 cutting boards;
10 Fall is my favorite season of the year, not only for football season but for all the fall food and eating opportunities (think Thanksgiving and Tailgating) it provides;
11 Liver, Gizzards and any other organ meat no matter what form, not even drenched in Bacon and Onions is ever GOOD EATS - Dont try, you will be shot on site in this home for even suggesting it;
12 The smell of hickory burning instantly puts me in a good mood;
13 When we got married, I actually handled the Kitchen on the wedding registry, Kelly trusted me to select the gadgets;
14 I recognize that i trully and a Gadget guy. We need a whole new wing of our home just for kitchen gadgets
15 In the past we have had and extra fridge just for the over-flow
16 I think I get my love of cooking the big meals from my mom. She will actually call everyone before thanksgiving to make sure she has a special dish for all who might be present. Now keep in mind this may very well mean as many as 20 dishes. I have also seen as many as 10 pies at a gathering. Like my mom, i do LOVE the week long prep time this takes;
17 No matter how much i try i simply can not bake. NOPE cant do it it is usually a disaster, I leave the holiday baking to my wife, which she is amazing at;
18 You have not had apple cider, in fact you have not lived until you have tried fresh-pressed apple cider in the fall from a cider mill. My inlaws live just up the street from one in Ohio. We even served apple cider at our wedding.
19 Pumpkin Pancakes with apple cider syrup. NOW THAT IS FALL
20 To say I love cheese is an understatement. When we go to visit my wifes family in Ohio, it is manditory that we visit Amish COuntry and go to Heini's Chalet. THis is a cheese emporium, and when I say emporium Im not kidding they have no less than 300 different types of cheese available. Most of what is on display is made right on site. Just about 5 miles from Heini's is the creamery that baby swiss was invented. YUMMO
21 The best BBQ, heck the best food period is usually found in little out of the way places that you actually want to check your shot records before you go in. You can find most of these places on another Blog I follow - roadfood.com Im convinced that Alton Brown follows it also
22 I once drove 200 miles round trip with some friends at the drop of the hat just to eat some Ribs, White BRead and drink beer. NO SIDES Just Ribs Bread and BEER
23 Cooking, Grilling, Smoking Meat is theraputic to me. I love to releive stress this way. One day I will build a smokehouse and Proper Outdoor kitchen, and might even run cable out there. Honey when this happens, especially in football season you may not see me for months at a time;
24 I taught myself to make my own bacon FROM SCRATCH. It really is so much better.
25. I started getting into BBQ because of a salmon fishing trip. I brough back some salmon and decided i needed a deep freeze and a smoker... and thus the adventure began.
Saturday, August 15, 2009
So here goes....
First I did not do this one from scratch. I felt that for a first attempt I would just use the bottled stuff but i would doctor it up a bit. I got (Thanks Kelly) 2 bottles of Big Bob Gibsons white sauce and mixed in some of the Big Bob Gibsons rub, I set that aside in the fridge to work the flavors together. Then I cut up a whole chicken into 6 pieces (wings, breasts, leg/thigh) and rubbed with oil and then applied a liberal amount of the run mix to the birds and put into the fridge overnight.