Saturday, July 5, 2014

Reverse Sear on the Rösle Charcoal Grill

Take 2...this weekend it's Reverse Sear on the Rösle Charcoal Grill.  Now that I have tried it, I am hooked.  Last week I dipped my toe into the Reverse Sear world and the results were amazing, that was on the Big Green Egg.  This week I reproduced, and frankly with slightly better results on my Rösle.  

Just like last post, the concept is simple, Reverse Sear allows you to approach your favorite internal temp first, then sear on those grill marks we all love to take pictures and post on the internet.  This is really a testament to the fact that the rules of Steak 101 apply to char-coaling nice cuts of beef - Meat is a muscle; when subjected to extreme temperatures in constricts.  

Traditional grilling methods are sear, remove, rest (relaxing is the real thing that is occurring), return to the grill and hope for the best in the middle.  Reverse Sear, reverses the process and with better results than traditional grilling. 

  • 2 - 12 Oz. 1.5-1.75" Angus Beef® KC Strips (NY Strips outside the Midwest).
  • Rub of your choice, however tonight I used a light dusting of Pink Himalayan Salt, White Pepper and Paul Prudhomme's Anaheim Chile. 
  • Set up the Rösle for indirect cooking (Pictured here)
  • Lower the dome and let the temperature rise to 350 degrees Fahrenheit (or higher). 
  • Prepare yours steaks as you would normally, seasoning of your choice, as I mentioned above, tonight I used a light dusting of Pink Himalayan Salt, White Pepper and Paul Prudhomme's Anaheim Chile. 
  • When you reach temp, plop your meat directly on the Grid. In this case in the MIDDLE and not above the coals as pictured below.

  • Remove the grid and dump the indirect coals into a pile in the middle, lid up and vents open and let them get TRex Hot.  
  • Place steaks directly over the flame to sear in those coveted grill marks and flip once (picture at the top of this post) about 60-90 seconds depending on how hot your coals and if you have flame present. 
  • Remove and let relax while you dish up your sides and serve.

Sunday, June 29, 2014



Char-coal [2](chär'kōl') n. A black, porous, carbonaceous material, 85 to 98 percent carbon, produced by the destructive distillation of wood and used as a fuel, filter, and absorbent.

Natural Lump Charcoal [1] comes from partially burning wood created by heating wood without oxygen turning it into nearly 100% carbon. During the process all volatile compounds in the wood (water, hydrogen, methane and tars) pass off as vapors into the air, some of the carbon is consumed as fuel, and the rest of the carbon is converted into charcoal.

Since Charcoal is 100% pure wood carbon, it weights much less than its original state. It is also free of tars (which can contain carcinogenic compounds, like benzo-a-pyrene). And unless it has been exposed to moisture and variable temperature, natural lump charcoal will last literally forever.
The low ash production of lump charcoal is very important. Ceramic grills and Smokers have a fire bowl holding the charcoal. As the charcoal burns, the ash falls down into the bottom of the bowl. There isn't room for a whole lot of ash. Lump charcoal tends to burns hotter and faster than briquettes. Lump charcoal will also burn at whatever rate and temperature that you allow it to. Briquettes tend to burn slower as they were designed to be used in an uncontrolled environment.

There are 2 types of charcoals:
the first type comes from natural wood which has been cut and made into charcoal. This is as natural as you can get. The wood comes from trees, branches and scrap pieces from saw mills. The second type comes from using processed scrap wood and tuning it into charcoal. Processed scrap wood tend to burn faster since its density is lesser than natural. This is mainly because there is less moisture into the wood at the time it is transformed into charcoals. This wood comes from wood flooring scraps, building material scrap and furniture scraps and others.[1,3]

How was it made originally?
Wood charcoal productions origin is very remote however the method of producing it consisted generally of piling billets of wood on their ends creating a conical shaped pile with openings at the bottom to admit air and a shaft in the middle to act as a flue. The whole pile is covered with turf or moistened clay or even additional lumber. A fire is lit at the bottom of the flue and gradually spreads outwards and upwards. The success of the operation depends upon the rate of the combustion. Under average conditions, 100 parts of wood yield about 60 parts by volume, or 25 parts by weight, of charcoal; small scale production on the spot often yields only about 50%, large scale was efficient to about 90% even by the 17th century. The operation is so delicate that it was generally left to professional charcoal burners. These often worked in solitary groups in the woods and had a rather bad social reputation, especially traveling ones who often sold a sack (priced at about a day's wage) with lots of rubbish mixed in to farmers and townsfolk. [4]

How is it made today? In the modern method, wood is raised to a high temperature in an iron retort, and industrially important byproducts, e.g., methanol (wood alcohol or wood spirit), acetone , pyroligneous acid , and acetic acid , are saved by condensing them to their liquid form. Air is not really needed in the carbonization process, and advanced methods of charcoal production do not allow air to enter the kiln. This results in a higher yield, since no wood is burned with the air, and quality is improved. Charcoal is also obtained from substances other than wood such as nut shells and bark; that obtained from bones is called bone black, animal black, or animal charcoal.

Charcoal yields a larger amount of heat in proportion to its volume than is obtained from a corresponding quantity of wood and has the further advantage of being smokeless. The greatest amount is used as a fuel. Charcoal is often used in blacksmithing, for cooking, and for other industrial applications. One of the most important applications of wood charcoal is as a component of gunpowder . It is also used as a reducing agent in metallurgical operations, but this application was diminished by the introduction of coke . A limited quantity is made up into the form of drawing crayon. Bamboo charcoal is the principal ingredient in sumi-e, a form of Japanese ink painting that uses only black ink in various concentrations.

Because of its porous structure, finely divided charcoal is a highly efficient agent for filtering the adsorption of gases and of solids from solution. It is used in sugar refining, in water purification, in the purification of factory air, and in gas masks. Wood charcoal can remove coloring agents from solutions, but this is accomplished more efficiently by animal charcoal. By special heating or chemical processes the absorptive property can be greatly increased; charcoal so treated is known as activated charcoal.
Information in this blog post has been paraphrased from text but not limited to the references herein:
[1][2] “charcoal.” The American Heritage® Dictionary of the English Language, Fourth Edition, Houghton MIfflin Company, 2004, 03 Apr.2008 and taken from[3] Author not available, CHARCOAL., The Columbia Encyclopedia, Sixth Edition 2007[4]

Tuesday, June 17, 2014

Rösle Kettle Grill Review

It's GRILLIN' season again so I dusted off my review of this AMAZING Rosle Kettle Grill.  It has (much to my surprise) taken over for my Big Green Egg as the most used grill in my collection.
Delivery Day - The Kettle Grill arrives partially assembled as indicated in the product literature. It takes about as much time to unpack as it does to assemble and from delivery to picture of the assembled product was a total of about 30 minutes. The tools required are a broad headed Phillips screwdriver and an adjustable 8 or 10” Crescent style wrench.

Assembly  - The pictures and descriptions that follow show how well the kettle grill is packaged (using environmentally friendly packaging per the manufacturer) and the very few steps it takes to assemble and be prepared for its first outing. The instructions are shown as ten steps but frankly if you are mechanically inclined at all you could figure this thing out without instructions.  

This is ALL THERE IS when you get it all unpacked; it truly is partially assembled.  For all intents and purposes you are basically required to put on the base/wheels.

You bolt on the wheels, extend the base with the provided arms/poles, secure them with 8 bolts (provided), add the pin to the lid, attached the damper, place the grid, bins and ash pan in place and you are done.                       

Warranty - Cooking and Charcoal grates, 2 years; Enameled grill bowl and lid, 10 years (against rust and flame damage); all other parts, 2 years
Accessories - 31 individual accessories are listed in the product manual.  Many of them you will determine over time are items that are very hard to live without. 

Direct Grilling
The rule of thumb for grilling direct is that any food that takes less than 20-25 minutes to cook can or should be cooked direct.  Anything requiring more time requires greater temperature control and should be done indirect (see Indirect Cooking)

Lighting the Rösle Kettle for a direct cook – There are lots of options for fuel and methods for lighting.  For purposes of this review we are using the traditional Briquette and Lighter Fluid method. Dump the estimated amount of briquettes required onto the Kettle and arrange in a pyramid, Use your selected method for igniting and allow coals to come to temperature then carefully distribute around the grid for cooking.  Replace the cooking grid and you are ready to cook direct. 

First impressions - From delivery to first direct cook the Rösle Kettle Grill has been a satisfying experience. During the quick and easy assembly you discover a well built unit made of high end and well designed materials. While the unit is priced on the high end of the traditional briquette kettle grill the materials, design and features are clearly superior. On the very first use you will discover its unique and distinguishing features like the 45 degree hinged lid (which keeps the handle cool) and easy to manage temperature controls rival grills that are priced hundreds of dollars higher. It is built with enough simplicity that you never have to graduate from hamburgers and hot dogs, however its ease of temperature control (allowing for long, indirect cooks) coupled with the large cooking surface area will quickly lure the simplest of cooks into trying longer cooks with superior results to the traditional kettle grills on the market today. The next installment in this review will cover the indirect cooking set up and temperature controls for a longer cook – Indirect cooking on the Rösle Kettle Grill. 

Pictured here are Free Range Kansas City Strips w/Jail Break Rub (or NY Strips if you are outside the Midwest) ready to come off the grid on my initial direct cook, ready to rest while I prepared Wok Shrimp.

KC Strip Cooking Directions – Bring Kettle Grill to high heat, place steaks on grid and sear each side then remove to let rest (in foil) while you prepare your shrimp. Return Steaks to Grid for 1-3 minutes per side and remove for serving
Shrimp Recipe and Directions The Emile Henry Flame Ceramic Wok is heated up with a generous amount of EVOO. Add ¼ Cup of Minced green onions and garlic. Shrimp are dipped in a seafood tempura batter and dropped in hot EVOO turned once and removed for serving.  
  Jail Break Rub Ingredients (in equal portions - you determine the size of the batch you want to create)

3 portions - Granulated Roasted Garlic (NO POWDERED GARLIC)
1 portion - Coriander powder (or two portions coriander seeds)
2 portions - Coarse Sea Salt (original recipe probably had 3 or more portions)
2 portions - Black Peppercorns (not ground pepper)
2.5 portions - Red Pepper Flakes (original recipe probably had 1 portion)
2.25 portions - Dill Seed
2.25 portions - Yellow Mustard seed
Put it all in Mortar and Pestle, (I use the Emile Henry, Citron model) and grind into to medium coarse mixture.  Store in a well sealed container and always shake mixture before applying.  

After you have completed your cook, use a grill brush to remove food particles and residue, then close the lid and all vents (top and bottom) and let cool before covering.

Sunday, June 15, 2014

Father's Day Chili Rubbed Pork Chops with Grilled Pineapple Salsa

Tonight we are having 'STEAKS ON THE GRILL."  Since everyone can do that, I thought that I would pull a recipe out of the archives and give you something different to consider, Pork Chops.  The original recipe was converted from right after they changed their slogan from 'Pork, the Other White Meat."  This is an amazing dish that serves 4, I hope you enjoy, follow my posts on Facebook after clicking on this page, Keep On Eggin'
Served here with Polenta, grilled with butter
  • 4 - 1" Pork Chops (boneless rib chops, trimmed.
  •       1 Tbls Chili Powder
  •       1/2 Tbls. Light Brown Sugar, packed
  •       3/4 Tsp Garlic Powder
  •       3/4 Tsp. Onion Powder
  •       1/2 Tsp. Coarse Sea Salt

Pineapple Salsa
  •       3 slices Fresh Pineapple, cut crosswise about 1/2-inch thick, trimmed
  •       3 Jalapeno peppers, halved lengthwise, seeds and veins removed
  •       1 Tbls. Lime Juice
  •       Coarse Sea Salt, to taste

Cooking Directions:

1.     In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of pork with spice mixture.
2.     Prepare a grill to medium-high heat and lightly oil the grate. Grill pork until internal temperature reaches 160 degrees F, 4 to 5 minutes per side. Grill pineapple (if using fresh) and jalapeno until lightly charred, 2 to 3 minutes per side.  Remove chops from grill and let rest 5 minutes.
3.     Meanwhile, dice pineapple and finely dice jalapeno. In a medium bowl, combine pineapple, jalapeno, and lime juice and season to taste with salt.

Serving Suggestions:
You can make the salsa with grilled peaches, nectarines or mangoes. If you like, add chopped onion or cilantro to the salsa.  Likewise, feel free to play with the rub ingredients to make the mixture your own.

Saturday, June 7, 2014

Wok Chicken and Shrimp

This recipe is an all breast variation on my original General Tso's Wok Chicken. Serves 4 and is quick and easy to prepare.   Using the Emile Henry Flame Top Ceramic Wok made my old carbon steel wok look like a toy!  What wonderfully even heat this thing provides.  The wok comes with steamer racks and a tempered glass lid for steaming but this time out we went with the traditional Bamboo Steamer…some habits are hard to break...


  • 2 Cups White Rice (prepare ahead of time)
  • 1 Large head Fresh Broccoli
  • €2 VERY Large Chicken Breasts
  • €15-20 Large Shrimp, Peeled, deveined, tails remove
  • €6 Green Onions, Diced
  • €1 strong cup Brown Sauce (Kikkoman’s or your favorite) 
  • €1 - 14 Oz. Can Whole Baby Corn 
  • €6-8 large cloves Diced Fresh Garlic (or Minced from a Jar)
  • €1 Small Can Water Chestnuts – Sliced 
  • €1/3 cup EVOO 
  •  Optional: Snap peas

 Preparation Directions

  1. Boil rice and set aside
  2. Cut Chicken Breasts into bite size pieces and set aside

Cooking Directions
  1. Fire up the Big Green Egg to full flame (T-REX HOT 500 degrees minimum) - Place Emile Henry Wok on Grid at fire ring level and add Water then place Bamboo Steamer on Wok (two layers, one with broccoli and one with baby corn and water chestnuts.
  2. Steam for until just short of tender and remove, keep covered. 
  3. Dump off water and add EVOO; when oil is hot add the chicken and stir in the garlic and green onions/garlic and stir until the chicken is cooked completely 5-8 minutes;
  4. Add the Shrimp and stir continuously until it turns (it's done), about 2-3 minutes;
  5. Add veggies and stir for 3 minutes; Dump on the brown sauce and stir continuously; remove from heat and serve immediately over rice

Thursday, May 29, 2014

Graze - the new way to snack

The Graze Story - a new way to snack
Graze was started by seven friends sick of chips and candy, who wanted a better way to snack.  We quit our jobs and camped out in a friend’s spare room for months and after a lot of hard work, was born - snacks that show off the tasty side of health and are delivered directly to you. Fast forward a few years and we have developed a range of over 90 delicious snacks and designed an intelligent algorithm, that we call DaRWIN, to customize each and every box specially for you.

Amazing creations that above all taste great
We know the secret to great tasting healthy food is creativity so our specialized Taste Team, led by Eleanor (we call her "the Taste"), are always in the kitchen. Their sole mission is to discover exciting flavors and create delicious new combinations that will delight your taste buds. It’s not just the unique combinations and flavors that make our snacks great, it's our dedication to find the highest quality ingredients. Some people think that an almond is just an almond, but once you’ve tried our Californian almonds with our sweet yet spicy salsa mesquite seasoning, you’ll never look at an almond in the same way again.

You can CLICK HERE TO JOIN GRAZE if you use my friend code TONYH6FPP we'll both receive some rewards and free products. 

Disclaimer:  I receive no samples or compensation from Graze.  I signed up for this service and think I am really going to enjoy it immensely. 

Sunday, May 25, 2014

Drumettes - Simple and quick Memorial Day grilling

I don't do wings...I ONLY do  Tonight it was just the two of us so we fired up the Rösle Charcoal Grill with some Kingsford.  Pre-seasoned the chicken with Paul Prudhomme's Poultry Magic and let set in the fridge all afternoon in a gallon zip lock bag. 
Steamed some fresh asparagus, seasoned with PP's Vegetable Magic and boiled some farm fresh Corn on the Cob...nothing special about this cook other than the TASTE!  Like keeping it simple on the prep and the clean up on holiday weekends.
Here is the plating on our Emile Henry Dinnerware.

Saturday, May 17, 2014

Beef Kabob on the Rösle Grilling Kabob Rack

Fired up the Egg for the first time this spring and prepared some Kabobs...simple and fast.  Using Missouri Legacy Beef Kabob meat (sustainably raised), Paul Prudhomes's Meat magic, some red bell peppers and Valida Onion.  Backed it up with some oven baked Indigo Blue Potatoes and fresh baked bread.  Nothing special about this recipe, I like things quick and easy some evenings after a long day of yard work and house renovations.  Keep On Eggin'

The set up was the grid, raised two inches with my extra fire ring on the Rösle Grilling   Kabob Rack with Skewers

Full flame on the lump which will get you about 450-500 dome if the lid was down.  Turned ONCE and total cook time was about 8 or 9 minutes.
Ended the evening with our first fire pit burn of the season too!

Monday, May 5, 2014

Custom Big Green Egg Cover

Just received my new custom Big Green Egg table cover from John at is AMAZING!. 
John Edwards from Coverworks uses I exclusively use the best material he can find, 'Exterior Marine/Awning grade Sunbrella', color fast, breathable, resistant to sun, mold, mildew, atmospheric chemicals, salt, rain, freezing, etc. and comes from the manufacturer with a 10 year warranty (excluding my labor).  The best warranty in the industry.  Sunbrella is the same material you see used in the marinas the most for boat/sail covers.  

Seams are double sewn waterproof style, seam edges turned under and sewn "French style".  Heavy 18oz. 'Shelter-Rite' nylon reinforced vinyl (truck tarp) is sewn inside around the table top section (6" wide band) and inside the very top to protect from rubbing against edges of table and top of hat (damper. There's a matching sunbrella handle sewn flat into the top; comes in handy for handling the covers during install/removal and can also be used to hang the cover while not in use.  Tabs with grommets are sewn inside along the bottom edge for additional restraint.  
Click Here if you want to contact John at Coverworks for a quote.  You'll need pictures and measurements from every angle. 

Sunday, April 13, 2014

Paella - Chicken and Sausage

For this recipe I used a small vintage Dansk paella pan for preparation of the down-sized original recipe. This version serves about 3 hungry soles.  Paella is a yummy Spanish dish with its classic saffron-yellow rice, brightly colored veggies and combination of seafood and meats.  Originally posted in 2010 this remains a favorite that we do not make often enough.

  • ½ -3/4 Lb. Boneless, Skinless Chicken Thighs (substitute Breasts with Rib Meat and Organic if available) chopped into bite size pieces
  • ½ Tsp. Turmeric
  • ½ Tsp. - Pimentón (Spanish Paprika - sometimes smoked)
  • Dash (1/16th Tsp.) Oregano
  • EVOO (Extra Virgin Olive Oil)
  • ½ Lb. Mild Italian Sausage (ground)
  • 1 Medium Vidalia onion, chopped
  • 1 Red Bell Pepper, chopped
  • 1 Orange Bell Pepper, chopped
  • 10 oz Rice - Yellow Saffron pre-spiced Medium Rick
  • 3/4 Cup Diced Plum or Amoroso Tomato
  • ½ Tsp. Red Pepper Flakes
  • Garlic to taste 2-3 large Garlic Cloves (Sub: Garlic Onion in season)
  • 3 Cups – Organic, Chicken Broth, low sodium
  • 1 Cup – Frozen Broccoli, thawed
  • ½ Cup – Frozen Peas, thawed 
  • NOTE:  You could add Chicken broth and Shrimp to this recipe as other options to mix up the flavors.
  1. Preheat Big Green Egg to 400 degrees. If you can’t swing grilling this recipe you can start it on the cook top and finish it in the oven (sacrilegious of course).
  2. Add Turmeric, Pimentón, Oregano, salt and pepper to chicken stock and set aside.
  3. Heat oil in Pan of Choice (Paella, Iron Skillet, Terracotta, etc) and precook the chicken and sausage then remove and set aside.
  4. Sauté the onions and garlic, asparagus and peppers and when just about tender, add the tomatoes, sauté for 3-4 more minute then remove and set aside.
  5. Change from direct to indirect setting and add the stock and rice, Paprika, Saffron (if applicable).
  6. Stir ONCE and close the lid and sauté for 15 minutes checking the rice for tenderness before adding the remaining ingredients.
  7. Add the sausage, chicken and sauteed veggies and peas and stir well and close the lid again for 8-10 minutes of simmering. ; Remove from heat and serve from Paella pan.