Tri Tip and Blue Indigo Potatoes

Nothing special about this NAKED TRI TIP (Missouri Legacy Beef) with a dusting of Bad Byron's Butt Rub; cooked to 125 degrees internal and then rest for 15 minutes.

Indigo Blues Potatoes

Ingredients

• 1 bag of Smart Bite Indigo Blues Potatoes (about 1 1/4 Lb.)
• Chives, dried (to taste)
• 1/2 Cup Parmesan Cheese, finely grated
• 2 Tbls. Yellow Mustard
• 2 Tbls. White Vinegar
• 1/2 Cup EVOO
• Salt and pepper to taste

Directions

1. Microwave the potatoes for 8 minutes. 
2. While microwaving the potatoes mix the chives, mustard, EVOO, Vinegar and onions; wisking until mixed well.
3. Remove potatoes and let cool to room temperature, slice in half.
4. Add to mixture and toss well.
5. Serve, Warm or Cold.

Kansas City Strip Steak - Organic

Pork Tenderloin and Beans and -4 Degrees

Marinated pork tenderloin in Beer Mustard and Bad Byron's Butt Rub; combined it with some Baked Beans with Beer Mustard and a half-diced Sweet Onion.  Add baked potatoes and some Italian bread...Baked the Tenderloin at about 375 degrees (at the dome) until internal temperature was 155 degrees took off and let set for 10 minutes then served.  Keep On Eggin'  OH YES...it was -4 F this morning and -4 C tonight during the cook (we had a heat wave today).

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.

July 4th Party for One on the Big Green Egg

There was NO WAY that a July 4th Holiday was going to pass by MY Big Green Egg without SOMETHING being cooked on it! So regardless that the family is spread all over the Northern Hemisphere...out I set this morning for for organic sweet corn, Strip Steak and Asparagus.
Broke out the EMILE HENRY 'FULL FLAME' pot my sweety just sent me for my Birthday and boiled up the water for the corn while the coals got up to T-Rex for the steak. I had previously frozen the asparagus and the thawing process breaks it down enough to allow you to boil it in EVOO and Minced Garlic...add a few slices of French Bread, some organic Green Onions and some SUPER Japalenos and you are done.

Oh yes, I used Dizzy Pig's COW LICK rub which has now taken over as my favorite rub after a year of being loyal to Bad Byron's Butt Rub...of which I will still use for MANY other cooks. Have a great FOURTH OF JULY !!!

Meatloaf III - Big Green Egg

BIG GREEN MEATLOAF III
Beef and Jimmy Dean Sausage
This meatloaf recipe has evolved into version III with small adjustments to the ingredients and with the elimination of the foil cooking method and substitutiion of the Le Creuset Loaf Pan.

Ingredients and Recommended Brands (where available)

2 LB Ground Chuck
10 oz. Jimmy Dean Breakfast Sausage (medium)
1 ½ cup Diced White Onion
6-7 Garlic Cloves
½ cup Roasted Red Pepper (diced)
2 Tbs Olive Oil
3 Tbs Light Sour Cream
¼ cup Worcestershire sauce
¼ cup Dijon mustard
1 cup Shredded Mild Colby & Monterey Jack
3 Large Egg Yolks
½ cup Minced Parsley (Fresh if you have it)
2 tsp Bad Byron’s Butt Rub
½ tsp Ground Cumin
Big Pinch Fresh Ground Salt
Big Pinch BGE Garlic Pepper
15 Town House Crackers (crushed) – (or substitute Italian Bread Crumbs)

Preparation and Cooking Directions
1. Sauté onion and garlic in olive oil until lightly browned;
2. Add Red Pepper and sauté until soft.
3. Season with Salt and Pepper and cool
4. Mixed Cooked Vegetables with other ingredients.
5. Pack into 9” x 5” x 3” loaf pan(Le Creuset or something similar)
6. Chill for 4 hours minimum
7. Preheat BGE to 350 degrees and stabilize with plate rack in place.
8. Turn Loaf out onto foil and place in shallow pan or wire v-rack
9. Put meatloaf on the BGE (indirect-use plate rack0
10. Cook until the meatloaf’s internal temperature is 155-1600 (approximately 1 ½ hours)
11. Remove from BGE and let cool 15 minutes before slicing

One Grid Meal - II

One Grid, One Meal on the BGE tonight...again.

Steamed Broccoli, Black Eyed Peas and Steamed Tomatoes, 1.25" Pork Chops (tenderloin on) grilled direct with Bad Byron's Butt Rub.

Louisiana Shrimp Fry

Another Wok fried shrimp meal variation. Louisiana Shrimp Fry Batter lightly sprinkled with Bad Byron's Butt Rub and fried on the Wok over high heat on the Big Green Egg.

Wok prepared on High Heat with a fairly healthy pour of Canola Oil, heated to temp.

Dump in 1 diced green onion and 6-7 diced Garlic Cloves...drop in the shrimp, turn once and serve.

WOK GRILLED SHRIMP

Quick and tasty recipe for Big Green Egg Grilled (or WOK actually) Shrimp….serve with those juicy steaks you have resting to the side waiting for their final cooking cycle; Serves 2 as a light appetizer.

Ingredients
½ lb Medium - White Shrimp peeled and de-veined (approximately 10 pieces)
1 Tbs Bad Byron’s Butt Rub
½ cup All Purpose Flour
½ cup Corn Oil
3 cloves Diced Garlic
Sea Salt (to taste)
3 Tbs Green Onion
1 Tbs Butter
1 Tbs Citrus Flavored Vodka
1 tsp Chopped Parsley (for garnishing at serving time)

Preparation Directions
1. Rinse Shrimp well under cold water
2. Place flour on a large plate
3. Mix in Butt Rub and salt
4. Coat each shrimp well with the flower and shake to remove excess

Cooking Directions
Heat up the BGE to 375 degrees (at the grate); Place WOK or Grill Pan on BGE and pour in oil. Add the shrimp and fry, turning once.

Remove from heat and pour off excess oil (note shrimp should be slightly undercooked at this point); Add on Tbs of oil back to the pan and add the garlic, rub and salt and cook until the garlic is a very light golden color.
Add the shrimp and the green onions, butter and vodka, mix well until the butter is all melted and remove from the heat

Baby Back Ribs - Free to Roam Pork

This is a Baby-Back Rib cook based on 4 half-slabs using a modified Kansas City style. Lower in fat, they cook faster and you lose NO flavor or quality.

Ingredients2 racks Baby-Back Ribs – Free to roam
Bad Byron’s Butt Rub
Honey
Brown Sugar
Barbeque Sauce
Olive Oil
100% Apple Juice

Preparation Directions
1. First Cook:
a. Cut slabs in half and remove membrane using a paper towel
b. Drizzle on some extra virgin olive oil and rub
c. Sprinkle on Bad Byron’s Butt Rub (to taste) and press into ribs
d. Set aside for cooking
2. Steeping:a. Tear off 4 pieces of foil large enough to wrap the half slabs and stack.
b. Sprinkle brown sugar equal to length of rib
c. Drizzle honey on the sugar and place rib on foil (concave)
d. Repeat on the top of the rib.
e. Form a basket with the first piece of foil
f. Drizzle about a half cup of Apple Juice onto the rib and cover in a second piece of foil (wrap it lightly like a package and set aside for next round of cooking
g. Repeat for each slab
h. See Barbeque (Final Cook) for final steps.

Cooking Directions
1. Fire up BGE and Pre-Heat to 275-300 degrees
2. Insert Plate setter, drip pan, grate and rib rack
3. Stabilize temperature while you prepare the ribs
4. First Cook - Add ribs to rib rack and close lid and Cook at 275-300 degrees for 2.5 hours; Remove from Rack and prepare for Steeping
5. Steeping Stage- Place steeping packets on the grate and close lid. Cook for 60 minutes (you CAN look to make sure apple juice has not all evaporated but BE CAREFUL!). Remove and unwrap ribs

6. Barbeque (Final Cook) - Place Ribs on Grate and smother with Barbeque sauce, Flip and repeat the cook 15 minutes and repeat steps a and b. Cook 15 minutes and remove from grill. Let rest, slice and serve.

Big Green Egg MEATLOAF II

No one should ever be completely satisfied with any original recipe. Always look for new spice combinations and other improvements. In Meatloaf Version II the recipe changes up the combination of meats, turned up the temp just a touch, added a few crackers and introduced Bad Byron’s Butt Rub to replace the Chipolte spice in the original recipe all combining for an interesting change up.
Ingredients and Recommended Brands (where available)
2 LB Ground Chuck
10 oz.Medium Spicy Italian Sausage, Coarse Ground
1 ½ cup Diced White Onion
4-5 Garlic Cloves
½ cup Diced Red Pepper
2 Tbs Olive Oil
3 Tbs Light Sour Cream
¼ cup Worcestershire sauce
¼ cup Dijon mustard
1 cup Shredded Mild Colby & Monterey Jack
3 Large Egg Yolks
½ cup Minced Parsley
1 tsp Bad Byron’s Butt Rub
½ tsp Ground Cumin
Big Pinch - Fresh Ground Salt
Big Pinch - BGE Garlic Pepper
10 Town House Crackers (crushed up)

Preparation DirectionsSauté onion and garlic in olive oil until lightly browned;
Add Red Pepper and sauté until soft.
Season with Salt and Pepper
Cool
Mixed Cooked Vegetables with other ingredients.
Pack into 9” x 5” x 3” loaf pan lined with foil
Chill for 4 hours minimum

Cooking Directions
Preheat BGE to 300-330 degrees and stabilize heat with plate rack in place.
Turn Loaf out onto foil and place in shallow pan or wire v-rack
Put meatloaf on the BGE (indirect-use plate rack and drip pan)
Cook until the loaf’s internal temperature is 155-1600 (approximately 1-1 ½ hours)
Remove from BGE and let cool 15 minutes before slicing

Recommended Side Dishes and DesertsGarlic Mashed Potatoes, Corn on the Cob and Green Onions and of course - Roasted Marshmallows for Desert over hot coals. And never forget to have a few pickled whole jalapenos on the side with every meal!

Spiral Stuffed Pork Tenderloin

Nothing can beat well prepared, ‘butt rubbed’ pork tenderloin and this recipe bursts with flavor. Using boneless, skinless pork tenderloin and just a few simple ingredients you’ll never think of tenderloin the same again; serves well as leftovers.

Ingredients Recommended1 or 2 Pork Tenderloin (1.25-1.5 lbs) Skinless and boneless
Baby Spinach Leaves Fresh
Chopped Garlic cloves Substitute Garlic Salt
Bundle Green Onions Whole
Garlic Pepper Seasoning Big Green Egg Brand
Olive Oil
Rub Bad Byron’s Butt Rub Get yours at Buttrub.com
Optional Asparagus and/or Mozzarella cheese Fresh

Preparation Directions
1. Spiral cut the tenderloin and spread flat
2. Coat both sides lightly with olive oil
3. Lay spinach leaves (or asparagus, or both), chopped garlic cloves, Garlic Pepper Seasoning (to taste) and whole green onions toward one end.
4. Roll up and tie with cooking twine
5. Rub the outside with Bad Byron’s Butt Rub

Cooking Directions
1. The Big Green Egg temperature should be stabilized at 4500
2. Place Loin directly on the grill and seal all around (with lid open)
3. Remove from heat for 5 minutes (let the meat relax)
4. Close lid and reduce stabilize heat at 250-260 degrees.
5. The loin will need to cook for 60 to 90 minutes (and remember if you are looking you are not cooking!)6. You should use a meat thermometer to track the temperature until it reaches 155-160 degrees
7. Remove from heat, slice and serve hot.

Recommended Side Dishes and Deserts• Red Skin Potatoes, Brussel Sprouts and Jalapenos on the side
• Iced Tea with Lemon

This recipe was first discovered and ‘borrowed’ from the http://www.outdoorhome.com website and subsequently modified (thank you)