Spatchcock Chicken Dinner Fixin's

Tonight's cook, spatchcock chicken marinated and injected with Mojo, baby peas in butter, fresh sweet corn on the cob (best of the season), french bread and jalapenos with fresh mozzarella. Time to crack open a few of our grillin' cookbooks and find something interesting to grill and get out of this cooking rut, chicken, steak, chicken, steak, pork tenderloin, steak, chicken...

Short Ribs - Modified Kansas City Style

After receiving some assistance from the EggheadForum gang (on how to trim the ribs) I set out to cook up some short ribs.

The finished product was scrumptious...used that Country Bob's Original Sauce again and I'm thinking I am hooked.

Used some Beer Mustard from the Farmers Market and Bad Byron's Butt Rub. Probably won't use the mustard again because it created too much of a crust for our tastes. The taste was great however.

The temp I cooked was 3 hours at 250 degrees (dome) with a foil tent. Essentially the ribs were DONE in that time period so I skipped the Steeping with apple juice and brown sugar (ALSO BECAUSE I WAS OUT OF APPLE JUICE..).

Basted them up with the BBQ sauce for 15-20 minutes, pulled them off the grill and served.

...cracked the tile but saved the Pizza !

Tomato Basal Mozzarella Pizza

Ingredients

1 Canned Thin Crust Pillsbury Pizza Dough

3-4 Tbs. Light Parmesan Peppercorn Ranch Dressing

5 Roma tomatoes

1/2 lb. ball of fresh Mozzarella

6-7 fresh Basal leaves

2/3 large fresh garlic bulb

Preparation

• Fire up the BGE to about 600 degrees, plate setter legs down, pizza stone on the plate setter (must get hot before cooking pizza)
• Spread dough out to about 15 inches
• Spread thin coat of EVOO on crust
• Distribute evenly the dressing
• Slice 3/16" tomato slices
• Cut Mozzarella into Juliane size pieces and layer with tomatoes
• Chop Basel and spread evenly
• Mince garlic and spread evenly
• Cook for 10 minutes at 600 degrees on parchment paper
• Remove, serve, eat...and wish you had more!!!

Keep On Eggin'

POP...HOLY CRACKED TILE BATMAN!

Fired up the BGE for pizza, ran it up to 600 degrees and EXACTLY 10 minutes into the cook...POP. The tile under my egg expoded. My heart sank for just a minute because I thought I had lost my egg. On the way to Menards to get a new cement stone to replace this tile so we can cook up some ribs tomorrow night. Keep On Eggin'

Fair Food

Attended the Missouri State Fair Saturday...it was just 'slightly crowded' as indicated by the picture on the midway. Also, fair food...what can I say, the grease says it all. We ate the rest of the food before I could get a picture.

Corn and Texas Toast Salad - Organic Veggies

Dinner Salad with some Flair
(Okay, I am copying by taste and trial a salad I had at a local restaurant...but it WAS THAT GOOD!)
1/2 head Organic Lettuce -Chilled and chopped with knife (you want finer than hand torn)
1 Med-Large Organic Tomato (or a small Big Boy), Chopped
2 (or more) Green Onions (organic)
3 Oz. Parmesan Cheese, Shredded
3 Oz. Garlic Ranch Dressing (not organic)
3 Oz. Texas toast croutons (not organic)
1 Ear Sweet Corn (sliced off the husk of course) (organic)

Jalapeno Poppers

Ingredients
Fresh Jalapenos, Onion and Chive Cream Cheese , Bacon, Options: Mozzarella Cheese
PreparationSlice Jalapenos lengthwise (in half) and remove the seeds and membrane with a spoon.Dollop some cream cheese in the jalapeno half and wrap with 1/3 to 1/2 of a strip of bacon, secure with toothpicks.

CookingBake on Direct Heat for 15 minutes or until Bacon appears done.Serve immediately and start cooking something else for dinner!!! Ha.

KEEP ON EGGIN'

Ranch Chicken Artichoke Pizza

Pillsbury Dough, Olive Oil, Garlic Ranch Dressing, Artichoke Hearts, Roma Tomatoes, Shredded Parmesan Cheese, Mozzarella (Shredded) Cheese, Chopped Chicken Breast. Optional: Garlic.

Place on parchment paper, fire up the BGE with platesetter and pizza stone to 500 degrees, let stone get hot, plop on the pizza for 13 minutes and you are done.

Pork Tenderloin and Black Bean Salsa

Country Bob's All Purpose Sauce on Pork Tenderloin cutlets...nothing more to add...rubbed the tenderloin with Lysanders Pork Rub as a marinade.

Black Bean Salsa

1 can Black Beans, drained and rinsed.

1 10 oz. can Pineapple tidbits, drained and rinsed.

1/2 Green Pepper chopped.

1/8 tsp. salt

1/8 tsp. pepper

1/2 cup Newman's Own Lime Vinaigrette Dressing

1/2 tsp. Cumin

Mix and serve

Country Bob's on the Big Green Egg

I don't do a lot of 'low and slow' but after picking up a couple of bottles of The Original COUNTRY BOB's All Purpose Sauce
it was time to find a good slab of baby backs and give it a try.

The only words that my wife and I can think of to describe the experience was 'delicious.' The ribs were cooked to perfection in a modified Kansas City style (which fits now that we are living in Missouri) and finished with about 40 minutes of basting with Country Bob's All Purpose Sauce.

Top it off with some locally grown sustainable sweet corn and home made potato salad, a couple of jalapenos and some green onions and the dinner was complete. The sauce is slightly sweet with maybe a slight hint of smoke and the balance of spices used made the perfect compliment to this piece of pork. The cook for this rack was approximately a 2-1-.5 at a dome temperature of about 280 degrees. Put them on about 2:30 and served them up right about 6:10 pm.

Next up...getting my hands on some of Country Bob's Spicy Sauce and Seasoning Salt...I'm not seeing any downside to trying those products next. This was truly a wonderful experience to one grillin' nut that likes cooking T Rex and One Dish style that doesn't do much low and slow at all; but may now be a convert. Keep On Eggin'

Spatchcock Chicken and Emile Henry

Grilled up a couple of bone-in chicken breasts spatchcock style (and marinated for two days in Mojo) with a couple of jalapeno poppers or abt's and some farm fresh sweet corn...boiled up in my new Emile Henry pot...fresh from Home Goods (purchased for about 20 cents on the dollar). Keep On Eggin.

TAGINE Chicken on the BGE...

Got to use my brand new Emile Henry Tagine (flame approved cookware) tonight!
Ingredients:
2 LARGE Chicken Breasts, 1 Large Red Pepper, 1/2 Large Vidalia Onion, 14oz can Artichoke Hearts (Quartered), 2 Ears Fresh Corn on the Cob, 1 Large Tomato, 8-10 Small Red Potatoes, 2 Cups Chicken Broth, Ground Black Peppercorns, Ground garlic and parsley powder, Parsley, Paprika to Taste.
Preparation:
BGE to about 375 degrees with plat setter legs down on 2 inch fire ring. Chop all ingredients to bite size and layer with chicken in the middle (so it doesn't stick to pan), add seasonings, broth, cover and place on BGE for ONE HOUR. Check after 45 minutes for broth level and to see how chicken is progressing. Keep On Eggin'