And, smoke anything as well...
Scroll down the page about halfway for the recipe.
At first, I was skeptical. But, I just might have to give this a try.
Enjoy,
Bill
A blog about competition BBQ, smoking, grilling, cooking in general, including recipes for beginners, and just all around Foodie stuff. We will also review the occasional restaurant and perhaps a product or two. Check back during the year for competition pictures and results.
Wednesday, April 4, 2012
Delmonico Steaks and Grilled Tomatoes on the Backyarder
The wife wanted steak this weekend. So I stopped by the butcher and picked up 3 nice Delmonico steaks for the grill. We just lightly season with S&P and garlic powder...
Then, I thick cut some heirloom tomatoes and marinade in olive oil, oregano, basil, sea salt, cracked pepper, and thyme. I let them sit about 1 hour, flipping half way through...
After the marinade, I throw them on the grill, fat side down and let them get toasty brown, about 5 minutes, depending upon the heat...
Then, I flip and put in indirect heat and cover with mozzarella cheese...
On go the steaks, about 5 minutes a side for me and 7 minutes a side for the wife and little one. Garlic bread is on the top rack. 30 minutes for the bread with a 180 flip after 15 minutes...
The cheese gets nice and brown on top. The perfect compliment to a well cooked steak. I can't wait on garden fresh tomatoes...
Enjoy,
Bill
Then, I thick cut some heirloom tomatoes and marinade in olive oil, oregano, basil, sea salt, cracked pepper, and thyme. I let them sit about 1 hour, flipping half way through...
After the marinade, I throw them on the grill, fat side down and let them get toasty brown, about 5 minutes, depending upon the heat...
Then, I flip and put in indirect heat and cover with mozzarella cheese...
On go the steaks, about 5 minutes a side for me and 7 minutes a side for the wife and little one. Garlic bread is on the top rack. 30 minutes for the bread with a 180 flip after 15 minutes...
The cheese gets nice and brown on top. The perfect compliment to a well cooked steak. I can't wait on garden fresh tomatoes...
Enjoy,
Bill
Tuesday, April 3, 2012
Next to Last Major Part for the Team...
Well, I picked up a nice trailer over the weekend to haul the gear around in and sleep in at competitions...
It is a 2006 Carry On Trailer. Good condition, less than 2000 miles. All I need to do is coat the floor, power wash the outside, and put our decals on the outside. In the off season, I will take care of some minimal rust on the tongue. All in all, it was a good deal.
More pics once I get the decals on...
Thanks for stopping by...
Bill
It is a 2006 Carry On Trailer. Good condition, less than 2000 miles. All I need to do is coat the floor, power wash the outside, and put our decals on the outside. In the off season, I will take care of some minimal rust on the tongue. All in all, it was a good deal.
More pics once I get the decals on...
Thanks for stopping by...
Bill
Sunday, April 1, 2012
Baby Back Practice
Well, I practiced a bit with my Baby Backs. I bought the cryopack of Swift Baby Backs from Costco. More on that later...
I pulled the membrane off the back, rinsed in cold water and patted dry. Then, I gave them a liberal coating of Butchers Honey Rub, wrapped in plastic wrap, then gave them overnight happy time in the frig:
Placed in the Baby at 250 with 3:1 peach to hickory:
After 3.5 hours, I glazed with some of my homemade Yuengling Lager Sauce:
1 (15 ounce) Tomato Sauce
1 (16-ounce) Yuengling Lager
1 + 1 Tbsp + tsp Brown Sugar , Packed
1 ¼ tsp Onion Powder
1 ¼ tsp Garlic Powder
½ tsp Dry Mustard
½ tsp Cornstarch
3 Tbsp Balsamic Vinegar
½ tsp Kosher Or Sea Salt
¼ tsp Celery Seed , Ground
Directions:
Bring to boil. Simmer till reduced and slightly thickened.
Yuengling lager is a nice, local, amber lager. If you can't find it, Killians Red is a nice substitute. This is a nice tangy sauce that adds some sweet and some acid without overpowering the ribs.
After glazing, 30 more minutes on the Baby, then I let them rest for 15 minutes before slicing:
A bit of a warning if you compete. As you can see, one end of the rack is meatier than the other. They cooked inconsistently and the meatier end was a tad underdone. They would have been scored lower by a judge for sure. So, I would not use the Swift cryopacks in a competition for sure.
Enjoy,
Bill
I pulled the membrane off the back, rinsed in cold water and patted dry. Then, I gave them a liberal coating of Butchers Honey Rub, wrapped in plastic wrap, then gave them overnight happy time in the frig:
Placed in the Baby at 250 with 3:1 peach to hickory:
After 3.5 hours, I glazed with some of my homemade Yuengling Lager Sauce:
Ingredients:
Directions:
Bring to boil. Simmer till reduced and slightly thickened.
Yuengling lager is a nice, local, amber lager. If you can't find it, Killians Red is a nice substitute. This is a nice tangy sauce that adds some sweet and some acid without overpowering the ribs.
After glazing, 30 more minutes on the Baby, then I let them rest for 15 minutes before slicing:
A bit of a warning if you compete. As you can see, one end of the rack is meatier than the other. They cooked inconsistently and the meatier end was a tad underdone. They would have been scored lower by a judge for sure. So, I would not use the Swift cryopacks in a competition for sure.
Enjoy,
Bill
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