Wednesday, April 23, 2008
We're having a girl!
The due date is September 8, 2008 but we'll have the baby before then because it will be a c-section. I'm excited.
Monday, April 21, 2008
Ribs
I did St Louis style ribs on the Egg yesterday. I used the Magic Dust rub from the book Peace, Love, and Barbecue by Mike Mills. For his Apple City 17th Street Ribs, he says to use Apple wood but I couldn't find any around here. I did find Cherry though and used that for smoke.
Wow, low and slow cooking is so easy on the egg. Once I got the temperature on the egg to 250, it stayed there for 6 hours. The ribs had great bark and great flavor. Stephanie said this was my best batch of ribs yet.
Along with the ribs, I did a batch of Dutch's Wicked Baked Beans. I thought they were great but Stephanie thought they were just okay. She thinks there's just too much stuff in with the beans.
Wow, low and slow cooking is so easy on the egg. Once I got the temperature on the egg to 250, it stayed there for 6 hours. The ribs had great bark and great flavor. Stephanie said this was my best batch of ribs yet.
Along with the ribs, I did a batch of Dutch's Wicked Baked Beans. I thought they were great but Stephanie thought they were just okay. She thinks there's just too much stuff in with the beans.
Monday, April 7, 2008
Eye of Round Roast
Yesterday, I cooked an Eye of Round Roast on the Egg. Saturday night, I coated it in salt & pepper before marinating it in a little Moore's and some Roasted Red Pepper Italian Dressing.
Before the cook, I cut slits into the roast and stuffed them with garlic cloves. I also added a little more salt, pepper, and onion powder. I put it on a V-rack over a drip pan. In the drip pan, I put in a whole beer and the leftover marinade. I cooked it on my Big Green Egg at 375F indirect. I cooked it to an internal temperature of 130F.
I put the Roast in foil and let it rest for 30 minutes. Then I put it in the freezer for about 30 minutes to get it to set up to slice.
While the meat was chilling, I sauteed an onion, a red bell pepper, and a green bell pepper in my dutch oven. I then sliced the meat and put it on top of the peppers and onion. I added the juices from the drip pan and about 1 cup of beef stock. Then I let it simmer for about an hour uncovered.
I then mixed 1/2 cup of mayo with 3 tablespoons of horseradish and 2 tablespoons of sourcream. I put that back in the fridge to set up.
These made great roast beef sandwiches. I'll be having roast beef sandwiches all week!
Before the cook, I cut slits into the roast and stuffed them with garlic cloves. I also added a little more salt, pepper, and onion powder. I put it on a V-rack over a drip pan. In the drip pan, I put in a whole beer and the leftover marinade. I cooked it on my Big Green Egg at 375F indirect. I cooked it to an internal temperature of 130F.
I put the Roast in foil and let it rest for 30 minutes. Then I put it in the freezer for about 30 minutes to get it to set up to slice.
While the meat was chilling, I sauteed an onion, a red bell pepper, and a green bell pepper in my dutch oven. I then sliced the meat and put it on top of the peppers and onion. I added the juices from the drip pan and about 1 cup of beef stock. Then I let it simmer for about an hour uncovered.
I then mixed 1/2 cup of mayo with 3 tablespoons of horseradish and 2 tablespoons of sourcream. I put that back in the fridge to set up.
These made great roast beef sandwiches. I'll be having roast beef sandwiches all week!
Thursday, April 3, 2008
Billy's Global Grill Steak
My friend Billy has been telling me about a steak recipe he discovered for a couple months now. Finally I got a chance to try it last night. I had to make some variations because I couldn't find all the ingredients he suggested.
Ingredients List:
Steaks - (I used beef tenderloins)
Paul Prudone's Blackened Redfish seasoning
Worcestershire
Onion
Garlic
Heavy Whipping Cream
Andouille Sausage - (I used Conecah)
Lump Crabmeat
First, take some Worcestershire sauce and reduce it till it has the consistency of syrup. Billy suggested that I do a whole bottle and store it in a squirt bottle. I didn't have a squirt bottle handy so I just did a little bit.
Billy told me next to cube and brown up some Andouille sausage. Here I deviated again because I couldn't find Andouille. I did have some smoked Conecah sausage in the freezer and we used that. Remove the sausage and saute some onions and garlic till clear in the sausage fat. Then add the sausage, whipping cream, and crab meat and get a nice thick sauce. Add salt and pepper to taste. Stephanie actually cooked the sauce. While she was doing that I took care of the steaks on my Big Green Egg.
For the steaks, Billy told me to season them with the blacken seasoning and sear them in a cast iron skillet. I couldn't find the blacken seasoning, so I used coarse sea salt on the steaks and cooked them using the Trex method. I got my Egg to 700 degrees and seared the steaks for about 2 min per side. I took them off the Egg and seasoned them up with some Essence of Emmeril. While the steaks were resting, I brought the temperature in the Egg down to about 425. I put the steaks back on and cooked them about 7 minutes to 140F internal. They were a nice Medium Rare.
Once the steaks are ready, put them on top of mashed potatoes, pour the reduced Worcestershire on them and then top with generous amounts of the crab and sausage cream sauce. It was good eats.
We really enjoyed the reduced Worcestershire sauce. I'm going to have to get a squirt bottle from Walmart and make a batch. I don't normally put sauces on my steaks but I tried it and it was good stuff. I probably won't use tenderloins again for this recipe because they are pretty good by their lonesome.
Ingredients List:
Steaks - (I used beef tenderloins)
Paul Prudone's Blackened Redfish seasoning
Worcestershire
Onion
Garlic
Heavy Whipping Cream
Andouille Sausage - (I used Conecah)
Lump Crabmeat
First, take some Worcestershire sauce and reduce it till it has the consistency of syrup. Billy suggested that I do a whole bottle and store it in a squirt bottle. I didn't have a squirt bottle handy so I just did a little bit.
Billy told me next to cube and brown up some Andouille sausage. Here I deviated again because I couldn't find Andouille. I did have some smoked Conecah sausage in the freezer and we used that. Remove the sausage and saute some onions and garlic till clear in the sausage fat. Then add the sausage, whipping cream, and crab meat and get a nice thick sauce. Add salt and pepper to taste. Stephanie actually cooked the sauce. While she was doing that I took care of the steaks on my Big Green Egg.
For the steaks, Billy told me to season them with the blacken seasoning and sear them in a cast iron skillet. I couldn't find the blacken seasoning, so I used coarse sea salt on the steaks and cooked them using the Trex method. I got my Egg to 700 degrees and seared the steaks for about 2 min per side. I took them off the Egg and seasoned them up with some Essence of Emmeril. While the steaks were resting, I brought the temperature in the Egg down to about 425. I put the steaks back on and cooked them about 7 minutes to 140F internal. They were a nice Medium Rare.
Once the steaks are ready, put them on top of mashed potatoes, pour the reduced Worcestershire on them and then top with generous amounts of the crab and sausage cream sauce. It was good eats.
We really enjoyed the reduced Worcestershire sauce. I'm going to have to get a squirt bottle from Walmart and make a batch. I don't normally put sauces on my steaks but I tried it and it was good stuff. I probably won't use tenderloins again for this recipe because they are pretty good by their lonesome.
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