Garlic Tabasco Steaks

Nice to be back cooking on the grill again after a couple of weeks off. While cleaning out the freezer I found 4 mismatched, rib-something steaks of various sizes and shapes for dinner tonight. Marinated three of them in the McIlhenny TABASCO Garlic Grilling Marinating sauce...Bottom line, the steaks were great, the effect of the marinade, not impressive.  I was expecting a touch of hot and garlic, it basically cooked off.  I basted late in the cook as well.  I think it makes a better steak sauce probably.  Might be the cook, but this stuff just burned right off, almost immediately.   The taste of the sauce is great.  As a marinade it might work better on a pork tenderloin or something.  Hey, not EVERY cook turns out perfect...served with Succotash and baked potatoes with toasted garlic parsley hot dog buns.  The beef was free range.

Dizzy Pig Tri Tip

Well it's been 4 weeks since we did any cooking on the Egg...a NEW record and one that I am not proud of but it happened...

Tonight we did Naked Tri Tips with a dusting of Dizzy Pig Cow Lick; some sauted vegetables and green beans.  No recipe just get the Egg up to TRex, sear them, take them off, cook your vegetables and put the tips back on, reduce the heat, close the lid and take off at 125 degrees, let rest for ten minutes and serve.  It was our FIRST tri tip with Dizzy Pig Cow Lick and it was wonderful. 

Tri-Tip was OF COURSE Free Range Beef supplied by Missouri Legacy Beef of Salisbury, MO.  The veggies were all organic from Natures Grocer (new green store in COMO). 

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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.

Beef and Tomato Stroganoff

Ingredients – Sauce (makes a double batch)

€        2 Cans – (28 0z. each) Petite Diced Tomatoes

€        6 Garlic Cloves, diced fine

€        1 Medium/Large Yellow Onion – diced fine

€        EVOO

€        Himalayan Pink Salt

€        Garlic Pepper

€        1 ½ Tsp. Paul Prudhomme’s Ancho Chile Powder

Directions – Sauce

1.    In a large sided skillet heat EVOO over medium heat and add onion, garlic, salt and pepper and cook until onions are transparent.

2.    Add diced tomatoes and chili powder and bring to boil; reduce heat and simmer until juices are reduced, 30 minutes or more.  Remove and divide into two containers (two batches).

Ingredients – Stroganoff

€        ¾-1 Lb. Angus Top Sirloin

€        Coarse Salt (for noodle water)

€        EVOO

€        Garlic Pepper

€        Himalayan Pink Salt

€        9-12 Oz. Egg Noodles (wide)

€        6.5 Oz. Can, Mushroom pieces

€        ¾ Cup Chicken Broth

€        4 Oz. Sour Cream

€        Finely Grated Parmesan Cheese (garnish)

Directions

1.    Boil (heavily salted) water in a large Dutch oven or other large pot; Add noodles and cook until done, remove and drain.

2.    In a large deep skillet brown the sirloin in EVOO.  Remove and brown mushrooms then add back the tomato sauce, broth and simmer for 45 minutes (until sirloin is very tender). 

3.    Salt and pepper to taste then remove from heat, add toss in the noodles and sour cream, and serve with parmesan cheese garnish.

Tri Tip (Dijon)

This Tri Tip recipe uses a simpler marinade than the Santa Maria that you will find in this recipe blog; fewer ingredients with no loss of flavor.

Seasoning Marinade

€        2 Tbls. EVOO

€        2 Tbls. Balsamic Vinegar

€        4 Tbls. Worcestershire sauce

€        4 Tbls. Soy Sauce

€        2 Tbls. Honey Dijon Mustard

€        2 Tsp. Garlic powder

Basting Sauce

€        ½ cup white wine vinegar

€        ½ cup vegetable oil (or EVOO)

Ingredients

€        2-3 Lb. Tri-tip roast (free range beef from Missouri Legacy Beef)

Preparation and cooking

1.    Mix together all marinade ingredients in a small bowl and pour over the tri tip in a 1 gallon freezer bag.  Place in refrigerator for 4-8 hours turning occasionally.

2.    Whisk basting sauce ingredients together in a small bowl and set aside for basting.

3.    Lightly oil your cooking grid and fire up BGE to T-Rex.  Remove from Marinade and pat dry. 

4.    Sear the tri-tip at 600 to 700 degrees for 3-4 minutes per side.

NOTE:  This recipe calls for Searing; it is NOT necessary and you can choose to start the cook indirect and get very similar results without searing (cooking time for indirect will increase slightly)

5.    Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees at the dome.

6.    Now set up BGE for either Indirect Cooking (using the plate setter) or a Raised Grid;

7.    Return the tri-tip back into the BGE and cook to an internal temperature of 125-130 degrees, basting every 5 to 10 minutes.

8.    Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes; to serve cut into ¼-3/8” slices against the grain and serve.

Brussels Sprouts (frozen) boiled for three minutes, drizzle lite Italian Salad Dressing and Finely Shredded Parmesan cheese.

Johnny Rigate (organic beef)

Another variation on one of our families’ favorite dishes referred to as Johnny Marzetti.  This one is much closer to the original Johnny Orecchiette utilizing locally produced “Missouri Legacy Beef” organic ground beef and uses a simple home style tomato sauce with a little touch of some special ground peppers. 

Ingredients 16  Oz. Ground Beef (85-15 Organic)
 12 Oz. Penne Rigate Macaroni
 6 Large Green Onions, diced
 1 ½ Tsp. Pasilla Ground Dried Chiles (Paul Prudhomme’s Magic all natural Pasilla Chile)
 1 Large Fresh Red Bell Pepper, diced
 1 Tbsp. Roasted Garlic (ground)
 1½ - 2 Cups, finely shredded Parmesan cheese
 EVOO
 Tomato sauce
     o 1 – 14.5 0z. Can, Petite Cut Diced Tomatoes
     o 1 - 22 Oz. Tomato Sauce (14 Oz and 8 Oz can)
     o 1 Tsp. Dried ground Basil
     o 1 Tsp. Paul Prudhomme’s Vegetable Magic Seasoning

Directions1. Fire up the Egg to Full Flame with Grid in place
2. Boil water in a medium sized Emily Henry Stew Pot and add macaroni (with a heaping tablespoon of coarse sea salt and a small drizzle of EVOO), stir frequently until tender (approximately 10 minutes); remove from heat and drain in colander then set aside.
3. Drizzle EVOO into a large Emile Henry Flame Top Cassoulet and add ground beef and brown while adding in all of the spices and vegetables stirring frequently.
4. When beef is done add in the tomato sauce and the cooked Penne Rigate and simmer for 10 minutes (covered).  Remove the lid, stir in the shredded parmesan cheese and serve hot. 

Frito Bandito Pizza - Emile Henry Flame Top Pizza Stone

Originally posted on the Egghead Forum by Zippylip his scratch made pizza required little to no explanation.  Pick and choose your favorite combination of ingredients to come up with your own FBP; for this recipe I have listed the ingredients used below.

Ingredients

€        1 – 8.5 Oz. Pizza Crust Mix

€        Hand full of Original Fritos

€        1 - 10 Oz. Can Diced Tomatoes and Green Chilies (Mild)

€        1 Lb. 80-20 or 85-15 Organic Ground Beef

€        2 Fresh Avocados

€        1 Pkg. Guacamole seasoning mix

€        1 Pkg. Taco Seasoning mix

€        2 Cups. Finely Shredded Cheese (Monterey Jack, Cheddar, Queso Quesadilla and Asadero cheeses

€        1 Sweet Onion, diced (organic)

€        5 Garlic Cloves, minced (organic)

€        EVOO

Condiments: Sour Cream, Taco Sauce, Jalapeno Slices, Diced Green Onions, Sliced Black Olives, Tomato chunks.

Directions: Fire up BGE. Note: If browning hamburger on grill do not bring to full temperature until setting up for indirect cooking. Prepare your favorite Pizza Dough; in this case add ½ Cup hot water to a Pillsbury base with Fritos crushed and added to the dough.  Brown hamburger with garlic and onions, add taco seasoning and finish to 90% done, drain off grease (if necessary) and set aside. Set up Egg to Indirect (Perfect Pizza Set up = Plate setter legs down, pizza stone in place, temperature 500 degrees (600 max). Layer ingredients: Guacamole, Meat, Diced Tomatoes and Chilies, Mexican Cheese Blend and then place on Pizza Stone and cook for 10-13 minutes, lid down, remove, slice & serve. 

This recipe makes two (2) 12" pizzas, using two Emile Henry Flame Top Pizza stones that was NO PROBLEM; cooked at 550 degrees tonight in about ten (10) minutes.

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