Sunday, May 15, 2016

Chicken KaBobs (KABOMBS!)


Using the Emile Henry Grill BBQ you really are using a cooking vessel that creates a barrier from the direct coals, so it is sorta-indirect because the kabobs are not directly over the embers.

Chicken KA-BOMB Ingredient
  • 4 Large Chicken Breasts
  • Paul Prudhomme's Poultry Magic
  • 3 Large Bell Peppers (1 each Yellow, Green and Red)
  • 1 Large Yellow Sweet Onion
  • A large handful of Cherry Tomatoes
  1. While cutting the breasts and veggies into chunks you can heat up the Rösle to high heat.
  2. I prefer to cut up the chicken a few hours in advance and sprinkle on a dose of PP's Poultry Magic and let it sit to marinate.
  3. Skewer the fix ins and spray EVOO into the EH Grill BBQ and load it up.
  4. Place the Grill BBQ on the grid and allow chicken to start to simmer (3-4 minutes) then turn all kabobs and close lid
  5. After 5-8 minutes, open the lid and turn again, close lid and allow to cook until done )5-10 minutes maximum, vents wide open and at a dome temperature of about 300 degrees.  Remove and serve.
Pictured with the Rösle Kettle Grill are the accessory hooks, the grill brush, spatula and tongs (all stainless steel) which are a necessity for starting out with your Rosle Kettle Grill all available in this link to the Rösle Rösle Kettle Grill Catalog. You can also view them online at this Rösle USA BBQ Grilling Tools web page.

Friday, May 13, 2016

Stuffed Peppers

  • 5-6 Large Green/Orange Bell peppers              
  • 1 Lb. Medium Italian Sausage 
  •  ½ Lb. Lean Ground Beef (organic)                      
  • 6 Large Green Onions, diced                                
  • 10 oz. Yellow Saffron Rice (pre cooked) – Substitute White 
  • 8 oz. finely shredded Parmesan cheese
  • 48 Oz. Tomato Basil Pasta Sauce (2-24 Oz bottles)
  • 2 Cups Mozzarella, finely grated
  • 4 Large Garlic Cloves peeled and minced.
  • Celery Salt and Garlic Pepper (to taste)
  • Extra Virgin Olive Oil (EVOO)                              
  1. Cut tops from peppers and remove membranes and seeds; for more tender peppers, par-boil for 5 minutes and drain                                                                                
  2. Cook Saffron Rice in 2 ½ Cups of boiling water in a 4 Qt. Emile Henry Stew Pot with a drizzle of EVOO
  3. Bring BGE to full flame and drizzle EVOO into a Emile Henry Cassoulet and brown the sausage, ground beef in a drizzle of EVOO with the green onions, celery salt, garlic pepper and diced garlic.
  4. Spoon pasta sauce into 13” Emile Henry Roaster about 1/2” deep
  5. Mix the rice into the browned meat in the cassoulet with the parmesan cheese in the cassoulet and stuff the peppers with the mixture.
  6. Sprinkle 1 cup of Mozzarella cheese over peppers then pour remainder of Pasta Sauce over peppers
  7. Sprinkle remainder of Mozzarella cheese over the top
  8. Remove Grid and replace with Plate Setter positioned with the legs DOWN; close lid and stabilize temperature to 350-375 degrees and bake for 45 minutes.
Prepared using Emile Henry Flameware.

Saturday, May 7, 2016

French Onion Chicken Breasts

This recipe is an Organic Chicken breast recipe ‘borrowed’ from a Television Advertisement for French’s French Fried Onions (which probably cancels out the organic piece of this recipe).

3 Organic (Bare Chicken) Chicken Breasts
2 Free Range Brown Eggs
½ Can – French’s French Fried Onions
3-4 oz. Finely Shredded Mozzarella Cheese
2 tsp. Garlic Salt

1. Crack eggs into mixing bowl and whip with whisk (adding salt)
2. Dump Onions onto paper plate
3. Press breasts onto onions, turn and repeat
4. Place in greased cooking disk or on foil cooking pan
5. Sprinkle Mozzarella cheese to taste

Cooking Directions
• Fire up the Big Green Egg to 350-375 degrees (dome) with Plate setter legs up and grid in place.
• Place foil cooking pan on grid, close lid and do not look for 40 minutes.
• Remove and let rest, serve. Serves 2

Thursday, April 28, 2016

Salmon and Crab Patties

Patties are NOT required by this recipe in fact you can choose if you want to make patties or croquettes. Merely make your choice to ball and bake or patty and grill this versatile recipe because the preparation and ingredients are essentially the same. Clearly a lot of options exist; you can punt the Crab or the Salmon, replace both with Tuna. Mix it up to your liking or whatever is fresh in the fridge.

8-12 Oz. Fresh Salmon, flaked and 4-8 Oz. Flaked Crab (imitation)
Note: (total fish content should be approximately 1 pound)
2 Tbls. Lemon Juice
2 Tbls. Yellow Beer Mustard
2 Tbls. Worcestershire Sauce
Tabasco (red or green) to taste
4 Tbls. Butter (melted)
2 Eggs (Free Range)
1 Pkg.  + 10 Saltines (fewer crackers increases moisture)
1 Medium Vidalia Onion, chopped fine
DASH of Paul Prudhommes Magic Seasoning Seafood Magic

1. Fire up the BGE to 350-400 degrees then choose; Raised Grid (2”) and a griddle for grilling or, Indirect heat (via plate setter) and baking dish or griddle elevated for baking.
2. While BGE heats up - Chop the onions, Melt butter, Flake the salmon into small bits (ditto on the crab)
3. Mix all ingredients - Mash into Patties (1/2” by 3” approximately) or, Roll into Croquettes (about 1.5” round)
4. Grill for 6-8 minutes (turning once) until crusted or bake for about 20 minutes.
5. Remove from heat and serve with salad.

Sunday, March 6, 2016

Chicken and Summer Veggies (almost organic)

Summer is just around the corner so our grills will start to fire up two or three times a wekk now.  Here is a recipe is a quick and easy variation on a skillet version I read in Food and Family magazine from Kraft that substitutes Lawrey's BBQ sauce for theirs and is prepared in a WOK instead of in a skillet or on the stove. 

Prep to Eat Time (including firing up the BGE) is about 1 hour and serves 3-4 depending on the quantity of chicken you prepare and serving size.

• 2 Large, Boneless, Skinless Chicken Breasts (organic)
• 1 Red Bell Pepper (organic)
• 1 Yellow Bell Pepper (organic)
• 1 Orange Bell Pepper (organic)
• 2-4 Garlic Cloves, minced
• 1 ½-2 Cups, Water
• ¼ Cup Lawry’s Baja Chipotle Marinade (w/lime juice)
• Options: Substitute any marinade or BBQ sauce you wish!
• 1/4 Cup – Mozzarella Cheese
• 1 Cup – Colby/Monterey Jack Cheese (Substitute a 4-5 cheese combination)
• 1 Large or 2 Medium Tomatoes Chopped (Organic or substitute 1 -14 oz can of Diced Tomatoes, drained)
• 4-6 Small Green Onions (Organic)
• 1 ½ Cups, Instant Rice

1. Heat Big Green Egg to Medium High to High Heat
2. Coarsely chop Bell Peppers and Tomato, slice Green Onions and mince the garlic cloves. Set Onions aside.
3. Shred all cheese (or use prepacked shredded cheese) and set aside.
4. Put water in Wok and bring to near boil, add rice and stir until tender, remove and place in serving bowl.
5. Coat Wok with EVOO and brown the chicken breasts until almost done then add vegetables and garlic and stir fry 4-6 minutes or until vegetables are crisp-tender.
6. Add the Cheese and stir until melted then add the BBQ sauce and stir until chicken and vegetables are coated
7. Remove from wok and serve over rice topped with green onions.

Monday, December 28, 2015

Chicken, Andouille & Tasso Jambalaya

…or Jumbled-laya
Building on my love of Paul Prudhomme’s spices this recipe is loosely based (for this particular cook we have substituted most of the meats called for with things we already had in the refrigerator or freezer, but it works just fine), thus the JUMBLE. This Jambalaya dish serves 6 as a main dish or 10-12 as an appetizer.

• 2 Tbsp. Chef Paul Prudhomme’s Magic Seasoning (you pick from Poultry, Meat or Pork & Veal magic)
• 3 Tbsp. Butter (unsalted)
• 4 Ounces Tasso (or sub chunks of ham)
• 4 Ounces Andouille (or sub Chorizo or Spicy Italian or Polish sausage/Kielbasa) Sausage, diced
• ¾ Lb. Boneless Chicken (thighs or breast) – Bite Size
• 2 Bay Leaves
• 1 Cup Chopped Sweet Onions
• 1 Cup Chopped Celery (optional)
• 1 Cup Green Bell Pepper (chopped (and ANY color will do))
• 1 Tbsp. Garlic (fresh minced)
• ½ Cup Canned Tomato Sauce
• 1 Cup Peeled and Chopped Fresh Tomatoes (or substitute 1 14 oz. can of diced tomatoes)
• 2 ½ Cups Chicken Broth (stock or water substitute)
• 1 ½ Cups Instant Rice

1. Fire up the BGE (and 2” raised grid) and when it reaches high heat, melt the butter in a double broiler (5-6 quart).
2. Add the Andouille and Tasso; cook until meat starts to brown, about 4-5 minutes; stirring frequently.
3. Sprinkle in a little EVOO and add the Chicken; continue cooking until brown (again stirring frequently).
4. Stir in the Bay leaves, Magic Seasoning, and ½ cup each of the onions, celery (optional) the bell pepper and garlic and cook until the vegetables are tender; stirring frequently and keeping the bottom of the pan from sticking ingredients.
5. Stir in the remaining ½ cup each of the Onions, Celery (optional) and bell pepper, the tomatoes and tomato sauce.
6. Stir in the stock and rice, mixing well and allow the mixture to come to a boil, stirring occasionally. Cover the double broiler and shut down the Big Green Egg completely. When the rice is tender and the stock has cooked down (approximately 8-10 minutes) remove from egg.
7. Stir well and remove Bay leaves and let sit for 5-10 minutes before serving.

Thursday, November 26, 2015

60 year traditions - CANNED CRANBERRY SAUCE !

Thanksgiving Cranberry Sauce (a 60 year tradition)

Thanksgiving this year is once again just the two of us empty nesters...Dzer's off serving our country and Maggie's working in her new career in Florida.  We DID however go ahead and pick up a 13# Turkey for the Egg (my task), some Dressing, Mashed Potatoes, Broccoli and Cheese, Yeast Rolls...and the ever present Green Onions (and PIE!!!). 

Yes I said Jellied cranberry; a FAMILY TRADITION going back as far as I can remember, Jellied Cranberry Sauce. I am the only one in the family that will eat it as well, LOL.  Here are the steps (PS this is NOT in my current edition of my Recipe Book so pay close attention).  

Don't laugh.  All chefs, famous and infamous have their secrets.  Mine is getting the sauce out of the can in ONE PIECE and the following it up with uniformly cut 1/2" slices, ready to serve.  Room temperature of course.

Hey, don't laugh I have seen this done on TV by two famous chefs that do it for the same reason I do, Momma did it and they were keeping the tradition alive.

Happy Turkey Day to all!
Next Year I'll have both arms available to fire up the Big Green Egg and cook some bird again, I promise!

Turkey on the Big Green Egg

Thanksgiving Turkey on the Big Green Egg Plus Butterball's Top Ten Turkey Mistakes

Any newbies looking to do their first bird, RELAX!
My wife is working (health care) and I am left with the Turkey Duty...some would say the title befits it's master...however this is a piece of cake on the Big Green Egg, so here's the simplest method of preparing your bird today that exists.

Simple and easy, it is all about temperature...get the BGE heated up to 350 degrees with plate setter legs UP and Pie Pan between the disposable drip pan and the plate setter (keeps from scorching the juice). Place turkey on a V-Rack.

I used 36 ounces of chicken broth an onion, celery and carrots (broth for basting). After one hour, baste often...when temp hits remove.

This was a 13.8 Lb. Bird and it took exactly 3 hours. Consult for great cooking charts.


Butterball's Top Ten Turkey Mistakes
Over the past 30 years, more than three million callers have hit up the Butterball team with questions ranging from the small (How many pounds of meat will feed ten people?) to the panicked (What should I do if my turkey is still frozen in the middle and my dinner is supposed to start in an hour?). For turkey tips from Butterball, visit or call the 50 or so experts who man the annual Butterball Turkey Talk-Line (1-800-BUTTERBALL; 800-288-8372, open November 1 through December 29).

Avoid These Thanksgiving Mistakes
1. Buying the wrong-sized turkey. This rule is nice and simple: Allow 1 1/2 pounds per person, which will also give you plenty of meat for leftovers.
2. Skipping a meat thermometer. The turkey can look and smell great, but if the temperature hasn't reached 180 degrees Fahrenheit in the thigh, and 160 degrees in the stuffing, you're going to be in for a bloody mess (or give your guests food borne illness). Those pop-up indicators are great, but a reliable thermometer should always be your backup.
3. Not refrigerating leftovers within two hours. Socializing around the table can make you forget the leftovers sitting on the countertop, and bacteria love room-temperature meat. Set a timer on the stove for 2 hours. To be able to get back to the guests quickly, have containers or zippered food-storage bags ready, and recruit a few helpers to get things portioned out.
4. Winging it. It might sound fussy, but having a to-do list will actually keep you sane. Start making your game plan several days before Turkey Day.
5. Not allowing enough time to thaw your bird. This mistake is pretty common, but it's just basic math: Allow 1 day for every 4 pounds of turkey. Just put your frozen turkey (still in its wrapper_ on a tray in the refrigerator, and wait. If the turkey still seems slightly frozen, you can still throw it in the oven, but it will take a little longer. Be sure to use a meat thermometer to test doneness.
6. Overcooking. The guidelines given on the package or insert folder are just that -- a guide to help you plan your day, not a definitive timeline for when the turkey will be done. There are plenty of variables (such as a partially frozen turkey) that can affect how long it takes to cook the meat. Again, here's where that meat thermometer comes in.
7. Being a turkey bore. The guests may be the same every year, but your turkey doesn't have to be. Don't be afraid to shake things up with a different cooking method. Try deep-frying or grilling, cooking in a convection oven or a microwave, using a shallow open pan or even an oven-cooking bag.
8. Doing all the cooking yourself. Too many Thanksgivings have been ruined by hosts becoming martyrs for their meals. When you're stressed, guests feel it. Ask your attendees to bring a dish to share -- it will be a more meaningful dinner (not to mention giving the host a break). Have each guest bring a recipe for the dish they bring, and have a recipe exchange.
9. Experimenting with that new cooking method or pan on Thanksgiving Day. Yes, trying new recipes is good. But when it comes to turkey, it's always a good idea to have a practice run before the holiday.
10. Being a slave to the baster. Everyone wants a juicy bird, but basting is like pouring water on a raincoat -- the juices simply run off the turkey skin into the pan. Just spray or lightly coat the skin with vegetable oil or butter before putting the turkey in the oven will give you a gorgeous golden color and seal in the turkey's natural juices.
Paraprased from Kitchen Daily November 25, 2010

Sunday, November 15, 2015

Jail Break Rub - Our Favorite (Final Revision)

UPDATE: After many batches, I have determined the MOST favorable and longest lasting rub mixture requires the proportions below.  Also, you MUST roast the coarser spices for a few minutes before grinding. 

Computer specialists a.k.a. nerds, refer to breaking the code to the operating system for a computer system as a ‘jail break.’  Cooks refer to cracking the code to recipes and spices as a breakout or a copycat. 

I like to refer to this rub as a Jail Break…of course “if I tell you what steak rub this copycat recipe is formulated from I’d have to kill you” I think the common lingo goes. 

Hint: A very famous high-end American consumer retail company that sells kitchenwares, furniture and linens, as well as other housewares and home furnishings, along with a variety of specialty foods, soaps and lotions no longer sells this rub!   

Ingredients in Equal PortionsYou determine the size of the batch you want to create.
3 portions - Granulated Roasted Garlic (any form of a dried garlic but NO POWDERED GARLIC)
1 portion - Coriander powder, or Coarse Coriander (or two portions coriander seeds)
2 portions - Himalayan Pink Salt (original recipe called for Coarse Sea Salt) 
2 portions - 4 Color Peppercorns (not ground pepper) (Original called for JUST BLACK)
2.5 Portions - Roasted Red Pepper Flakes (original recipe probably had 1 portion)
2.25 portions - Dill Seed (slightly roasted before grinding)
2.25 portions - Yellow Mustard seed (slightly roasted before grinding_
Put it all in a blender and grind into to medium coarse mixture.  Shake mixture before applying each time you bring it out.  Enjoy!  


The key is to find the correct coarseness while adequately mixing the spices.  The use of the Emile Henry Mortar and Pestle improved the first batch coarseness by replacing the blender mixing and grinding approach.   


Store in a well sealed container and always shake mixture before applying each time you bring it out.  Enjoy! 


Sunday, October 4, 2015

One Million Visits Promotion

If you happen to be the person that views my blog and the counter says 1,000,000 

or has reset to ZERO...(because I really don't know what happens at the million mark) and you can send me a screen shot.

I will print you a copy of the last version of my BGE Cookbook, never published but loved by many, LOL.  At a minimum you will get an electronic upload version.  Have Fun!

Himalayan Salt Block / Salmon on the Big Green Egg


Pictured here is a Sur La Table Himalayan Salt Plate.  There are tons of facts on the internet about these ‘slabs’ and the information that follows is a compilation of that information and three recipe ideas for grilling with these slabs/blocks. 

Your salt plate/slab can be used for cooking and serving. When you prepare food on a salt plate they take on a light salty flavor and are alleged to deliver a variety of minerals absorbed into the food (as many as 72 trace minerals not present in regular salt).  Generally, a natural salt slab will add a hint of salty taste to moist or wet foods, but will have no effect on dry foods.  You can cure things like Ahi Tuna on a chilled slab but we’re focusing on cooking here!

Searing meat or fish 
These salt slabs can be heated to as high as 450 degrees Fahrenheit and used to lightly sear all sorts of food.  The slab should be heated up slowly for searing or lightly grilling meat, fish or vegetables. When the slab reaches high temperatures it will turn colors in spots which is normal returning closer to it’s original color as it cools.  It is very important to start with a dry slab as lingering moisture inside the slab may expand and cause damage. Typically the dry time should be at least 24 hours since the slab's last contact with any moisture.

Once you've thoroughly heated your Himalayan salt slab, you're ready to sear your meat, fish and/or vegetables. Place the thoroughly heated salt plate on a heatproof surface. Lightly toss your meat, fish or vegetables in oil, spices and herbs. Drizzle the slab with EVOO (note that less oil will cause more salting and vice versa). Place directly onto the heated salt slab, then cook to desired doneness, stirring and moving around the salt plate as you would any other grilling surface. Your salt block will retain the heated temperature for 20 to 30 minutes. 
meal, as it will take several hours to cool completely.

To clean your Himalayan salt block, wipe with a clean, damp cloth or paper towel and remove any remaining food bits. Avoid running your natural salt block under water.  There is no need to use soap or detergent on your Himalayan salt slab, as it is naturally anti-fungal and anti-microbial. You may wish to freshen your salt block with a bit of lemon juice from time to time.

Note that the appearance of your Himalayan salt slab will change over time. The more varieties of foods you cook and serve on your salt plate, the more likely the surface will acquire various, interesting new colors and shades. This merely adds to the irregular beauty of the Himalayan salt slab. Your salt block may also develop small fissures and cracks over time; this is typical with regular use. And when it finally is time to replace your Himalayan salt block, you can break up what remains and shave it down to crystals to sprinkle over your food or into your bath. 
Avoid making direct contact with the salt block for some time after cooking the
Using your Block/Plate
Pictured here with a few scallions this salmon fillet cook was completed on a Himalayan Pink Salt block.  Note: Leaving skin on reduces the amount of salt absorbed during the cook.

  •  2 Lb. Salmon Fillets (skin on)
  • Paul Prudhommes Salmon Magic Seasoning
  • Unsalted Butter
  • EVOO
  • 1 Large Lemon, sliced thin
  1. Fire up BGE and bring salt block up to approximately 350 to 400 degrees slowly.
  2. Cut salmon into 1 ½ - 2” slices and coat with butter
  3. Sprinkle on Salmon Seasoning to taste then add a slice lemon to each serving
  4. Once you've thoroughly heated your Himalayan salt slab, you're ready to bake your salmon.  Drizzle the slab with EVOO (note that less oil will cause more salting and vice verse). Place directly onto the heated salt slab, then cook to desired finish
  5. Close lid and let cook (approximately 10 minutes); remove and serve.
Avoid making direct contact with the salt block for some time after cooking the meal, as it will take several hours to cool completely.

To clean your Himalayan salt block, wipe with a clean, damp cloth or paper towel and remove any remaining food bits. Avoid running your natural salt block under water.  There is no need to use soap or detergent on your Himalayan salt slab, as it is naturally anti-fungal and anti-microbial. You may wish to freshen your salt block with a bit of lemon juice from time to time.

Scallops - Place Himalayan Salt Slab on grill. Heat grill gradually to 400 degrees Fahrenheit.
  1. Mix together olive oil and fresh diced garlic
  2. Brush uncooked scallops with olive oil/garlic blend
  3. Place scallops directly on salt slab and sear
  4. Flip scallops as needed until cooked through
  5. One minute before pulling scallops off the grill, sprinkle generously with Sweet Onion Sugar. Sugar will melt slightly creating a delicious, sweet glaze. 

When finished cooking on salt slab, turn off the grill and allow slab to cool. It may take several hours to return to room temperature.
Additional suggestion: Sauté 2 tablespoons margarine, 2 tablespoons honey, 2 tablespoons lemon juice, 1 shallot chopped, 1 garlic clove minced in pan on medium heat for 5-10 minutes. Pour directly over cooked scallops and then top while still hot with Sweet Onion Sugar.

Shrimp - Place Himalayan Salt Slab on grill. Heat grill gradually to 400 degrees Fahrenheit
  1. Squeeze fresh lime juice directly onto uncooked and peeled shrimp
  2. Drizzle salt slab with olive oil
  3. Place shrimp on salt slab
  4. Cook shrimp on both sides until they are pink and firm
  5. After pulling shrimp off the grill, coat lightly with your favorite rub or sauce (can also be done before cooking. When finished cooking with your Himalayan salt slab, turn off the grill and allow slab to cool. It may take several hours to return to room temperature.

Tuesday, July 28, 2015

Bamboo Steamer on the Big Green Egg

Love using a traditional Bamboo Steamer on the Big Green Egg; this works REALLY well for me and would work on any grill actually.  If you;re fortunate enough to own something like the Emile Henry Wok (appears to no longer be in production) it gets that handle out of the way...Enjoy.  Keep On Eggin'

Saturday, July 25, 2015

CanCooker on the Rosle Kettle Grill (any grill indirect)

My latest toy for grilling is the Seth McGinn CanCooker.  The results on our test cook were AMAZING.  This goes onto my growing list of ONE DISH MEALS, my favorite way to grill.  I used a modification of their CanCooker Fan Favorite recipe.

  • 3 links of Pol-ska Kielbasa
  • 16 Oz. Mountain Dew
  • About 1.5 pounds of Red Potatoes (quartered)
  • Medium Onion, diced LARGE
  • 4 Garlic Cloves
  • 1 Lb. pkg of Baby Carrots
  • Two Ears of Sweet Corn (cut in half)
  • 3/4 Head of Cabbage (large head)
  1. Heated up the Rosle Kettle Grill to about 350 Indirect then prepared the ingredients. 
  2. Dumped the ingredients and topped with the Kielbasa, seasoned and poured over the Mountain Dew.
  3. Placed on Grill Indirect for 20 Minutes, Lid Down (my call) then converted to Direct and cooked for an additional 40 minutes, removed and let rest for 5 minutes.  
  4. Feeds about 6 but you would need another ear of corn
Note: there is an accessory rack for the bottom, I believe it it ABSOLUTELY necessary to keep the steam rolling and to keep things from sticking if the bottom gets too hot.  It cost extra, about $13.

Saturday, July 11, 2015

Emile Henry Tagine Meal on the Big Green Egg

My favorite thing to do on the Egg is to cook my ENTIRE meal.  The Emile Henry Tagine is one of the cooking methods that allow you to accomplish this.  There is no magic to this recipe of the technique.  

The options for ingredients are ENDLESS....look for other recipes on my blog from previous years.
Baby Carrots, pork tenderloin (sliced and cut into bite size pieces), bell peppers, onion, potatoes, tomatoes, baby corn, 2 cups of chicken broth, a sprinkle of paprika and healthy sprinkle of Paul Prudhommes Pork and Veal Magic on the pork. Cooked indirect, plate setter legs UP, 380 and lid down for 40 minutes.  Let rest for ten minutes after removing

Saturday, July 4, 2015

Mindless Grilling on the 4th

It's the 4th of July, who wants to spend hours cooking???  NOT ME.  In keeping with my general methods of K.I.S.S. recipes and one dish meals, tonight was no different, one flip Tenderloins.  Fire up ANY grill, I used the Rosle Kettle Grill and Kingsford Charcoal, indirect.  Close the lid and bring temperature to about 375 degrees.  Season with Paul Prudhommes Meat Magic (or your seasoning of choice).  Place in center of grid for 5-6 minutes (lid closed), return, FLIP, and close lid for 10 minutes and remove to let rest.  This will deliver medium to medium rare for a 5 oz. Tenderloin (shown).  Larger steaks, like an 8 oz. would finish to the rare side of medium rare.  KEEP ON EGGIN' no matter what grill you use!!! We served with Steamed Fresh Broccoli and our Onion/Cucumber salad mix. 

Sunday, June 7, 2015

Reverse Sear Free Range Tenderloins

  1. Buy two 1/2 LB. Tenderloins Missouri Legacy Beef (Local, all natural, free range, hormone free)
  2. Generously sprinkled with my Jail Break Rub  recipe posted her on the blog.
  3. Set up Rosle grill for indirect and allow temperature (lid down) to get into the 350-400Fdegree range.
  4. Drop Tenderloins on middle of grid for 3-6 minutes per side
  5. Remove and let rest for 3 minutes
  6. Return to grid and place over coals for 2 minutes each side for the SEAR (and the ever popular GRILL MARKS).
  7. Remove and cover, let stand for 5 minutes and serve.

Spring Cleaning Big Green Egg

Kudos to all of you that continue to follow my blog even though I rarely publish my cooks any longer.  Grilling was once an all consuming hobby.  Blogging twice a week, spending literally ALL DAY on Saturday and Sunday for 3 or 4 years preparing, taking photos, writing recipes, hours long bantering with the gang on the original forum, ET AL.  Then there was my infamous failed attempt to publish a 320 page recipe and tips book (hard copy and online) that I would STILL love to put out in some format eventually.

Took a step back one day and changed up my priorities.  Family, home, hobbies, remodeling our home, generally backing off for a couple of years.  So, it's time to get back to at least some occasional posts, maybe some rehashing of old standards and the continuing use of all the cookware and equipment provided to me for reviews over the years by Emile Henry USA and RÖSLE

Anyway, today was Spring Cleaning day...a few weeks late.  Probably time for another coat of stain this summer, but everything is back in working order again this evening just in time for two fantastic tenderloins from Missouri Legacy Beef

Tonight I might just fire up the Rosle for a Reverse Sear...but Keep On Eggin' applies to ALL my cookin'  BRB.