Happy July 7th !

Okay, so it took me a couple of days to get around to cooking out...shoot me.  Took a long weekend and decided to NOT cook this weekend, tried a couple new restaurants, cleaned the garage, etc...Tonight's plating was a miss-mosh of traditional holiday flare with 1/4 Lb. Missouri Legacy Beef (free-range) burgers, served up on our new Emile Henry Dinner plates.  The beef was seasoned with a touch of Paul Prudhomme's Meat Magic and Provolone Cheese, the rest is pretty clear, it was from a can or boiled and broiled. 

 

Overall a very satisfying meal made in minutes. Hey, who said it always had to be original recipes and fancy photography, LOL - Have a Very Happy 7th!.

I did use our new Emily Henry Sauce Pot (converted to a bean pot tonight) to heat up the southwest black bean mixture on our Rosle Kettle Grill.

And what is a holiday cookout without Kingsford Charcoal...tried the rest, returned to the best!

 

 

Roasted Chicken

Grilled (roasted actually) a 5+ Lb. Free Range Chicken utilizing the Emile Henry Flame Roaster. FLAME®. This is one of the latest of Emile Henry's newest innovations in ceramic technology and it is designed to work on the barbeque, (gas, charcoal, natural wood or electric cooking), in the oven, and under the broiler at temperatures up to 750° F (400 C).  It will hold up to a 8lb chicken with room to put potatoes and vegetables around the chicken at the base to soak up the delicious juices.

What makes this cooking vessel so special? Made of ceramic, the chicken roaster will cook your chicken more efficiently as the ceramic will maintain heat and cook from the inside as well.  A Juicy Chicken = reduced fat; the ceramic retains heat, and the design actually cooks from inside out.  It has a pouring spout to use because the basin collects juice or offers room for roasting vegetables

Ingredients

1 - Free Range Chicken

1 Bg. Fingerling style potatoes, sliced thick
Paul Prudhomme's Poultry Magic
Unsalted Butter

Directions

This is the simplest it can possibly get…Rinse chicken, coat with unsalted butter and your favorite rub; we used Paul Prudhomme’s Poultry Magic tonight. Set your Big Green Egg up for Indirect (plate setter legs up) and stabilize the temperature just short of 400 degrees. Close lid and cook to internal temperature of 180 at the breast; do not undercook breast temperature! Cooking time varies by size of bird but will be in the range around 60 minutes. Remove and let rest for 15 minutes, slice and serve.

 

Flank Steak Stir Fry (Emile Henry Flametop WOK)

Missouri Legacy Beef Flank Steak (Columbia, MO) was once again the centerpiece for this Wok dinner on the Big Green Egg.  Prepared using the ceramic Emile Henry Flame Top Wok; serves 3-4.

Ingredients

€        1 ½ lb. Flank Steak – organic.  Sliced into large bite size pieces

€        5 Large Green Onions, chopped

€        1 - 15 oz. can, Cut Baby Corn - Organic

€        1 - 8 oz. can, Water Chestnuts, sliced

€        4 Medium - Bell Peppers, 1 each Red, Orange, Yellow and Green; sliced thin)

€        EVOO for Wok

€        9 oz. Udon Noodles

€        9 oz. Kikkoman Stir-Fry Sauce

€        1 Large Bunch of Fresh Garlic Herbs, minced

€        Paul Prudhommes Meat Magic seasoning

Preparation

1.    Sprinkle the beef with Paul Prudhommes Meat Magic and let marinate 3-4 hours prior to cooking.

2. Fire up the BGE and let it come to full flame while you prepare your ingredients; add approximately 2 Cups of water to wok and bring to boil.
3. Add Udon Noodles and stir continuously until tender (approximately 4 minutes).
4. Remove from heat, and drain. 
5. Return wok to grid and drizzle Oil into hot Wok and add the minced garlic, green onions and flank steak stirring constantly until done.
6.  Dump in Veggies and add more oil around the edges of the pan; stirring constantly until peppers are 'limp crispy'
7. Add back the flank steak, noodles and bring to temperature, dump in the sauce and noodles then stir continuously until heated throughout.  Remove and serve.

Jalapeno Tri Tip

Jalapenos mixed with the other ingredients give a spicy and delicious jolt to a Tri Tip; the marinade is divine and marinating longer is better for more infusion of this great marinade. 

Ingredients

€        1 ½- 2 ½ Lbs. Tri Tip Beef Roast 

€        5 medium/large Fresh Jalapeno peppers, (cut off the stems)

€        6 cloves, Fresh Garlic, peeled (adjust to taste)

€        1 ½ Tsp. cracked Black Pepper

€        1 Tbsp. coarse Sea Salt

€        1/4 cup Lime juice 

€        1 Tbls. Oregano

Preparation and Cooking

Marinade:

1. Combine jalapenos, garlic, pepper, salt, lime juice and oregano in a blender. Blend until smooth.

1. Place steak in a large resealable plastic bag. Pour marinade over the steak, and tumble to coat. Seal bag; marinate in the refrigerator 6 – 24 hours.

Cooking the Tri-Tip:

1.    Preheat Big Green Egg for high heat; indirect (plate setter legs UP, Grid with Drip Pan) I usually lightly oil the grill grate.

2.    Drain and discard marinade. Cook Tri-Tip to desired temperature (I recommend using a continuous monitoring style thermometer) to approximately 125 degrees internal or to your desired doneness. 

Remove and let rest for 15 minutes.  Slice across the grain and serve.  Makes approximately 6 Servings, Prep Time: 20 Minutes, Cook Time: Approximately 60 Minutes indirect; cook to temperature