Veal Sirloin with Ginger Lime Marinade

My butcher always has good looking local veal.  This weekend I picked up some great looking sirloins for the grill:

One of the sirloins, I seasoned like I would a steak: granulated garlic, sea salt, and fresh ground pepper.  The other I marinaded in a Ginger Lime marinade that I threw together:

Ginger Lime Marinade

1/4 cup soy sauce
1/4 cup canola oil
1 tbsp minced garlic
1 thumb sized piece of fresh ginger, finely minced
2 tsp sriracha sauce
Juice of one lime
Fresh ground pepper to taste

I put about a quarter of the marinade on some fresh asparagus.

Got the grill screaming hot.  Made a pork chop for the Mrs.  Veal falls in the too cute to eat category.

5 minutes a side for the veal.  10 min per for the chop.  The asparagus just gets pushed around until it is brown on the outside, but still crisp:

Finished product:

The veal was just past perfect medium.  I also made some rice pilaf for the side:

Both pieces of veal were great.  Moist and tender.  While I liked both, the marinaded piece was my favorite.

Enjoy,

Bill

Buckboard Bacon

Buckboard bacon is a Canadian Style bacon that is easy to make.  It is also somewhat better for you as you can use a leaner piece of pork.

I use the Buckboard Bacon cure from Hi Mountain Jerky

Basically, you just rub the cure on your meat following their instructions.  Bottom line, 10 days in the frig in a ziplock bag, flipping everyday.

This is what is looks like when ready for the smoker...

I threw on the Baby per the instructions above.  Here is the finished product...

Sliced and packaged for the freezer...

Scratch made biscuits...

Fried some bacon...

Breakfast for dinner.  What could be better?

Enjoy,

Bill

Pulled Beef

Every once in awhile, I get the taste for pulled beef.  I have perfected a great recipe.  If you have something to suggest or a recipe to share, I would appreciate it if you could pass it along.

First, I take a chuck roast, slather with yellow mustard, and dust with rub.  For this one, I used Stumps Classic...

I smoked until 205 internal in the foil pan.  I used oak as the wood and the temperature was 250...

I poured the liquid into a measuring cup and skimmed the fat off the top...

I removed the bones from the chuckies and pulled the beef, adding in the liquid from above.  I also added some BBQ sauce.

I took this batch into work for a pot luck and served with buns, diced onion, and dill chips.  Nice smoky flavor.  Not a bit left in the pan after lunch.

Enjoy,

Bill

Brined and Smoked Spatchcooked Chicken

Spatchcooked?  Whats that?  Well, for those who don't know, it is where you cut the backbone out of a whole chicken, butterflied if you will.  You spread it out on your smoker or grill, inside down.  I like it because you can cook a whole bird uniformly and faster than if whole.  It works really well on a grill.

First, I made a batch of Poultry Brine.  Then, I rinsed the chicken inside and out, then patted dry:

Then, I flipped the bird over on its stomach, with the neck facing me:

Then, you just insert the scissors alongside the neck, under the skin, and start cutting.  If you have good kitchen shears, it will cut right the bone.  The spine comes right out:

Threw the kids in the pool for an overnight swim:

I took some Stumps Platinum rub and dusted the bird, inside and out:

The Stumps Platinum works really well with chicken.  It gives a nice flavor with some bite and melds really well with any BBQ sauce.

I fired up the Baby and brought the 350 and added hickory wood in the ash pan.  You can use any wood, peach would work well.  So would a mix of peach and hickory.

I tossed the birds on the second rack down and put to potatoes on the bottom rack:

After an hour and a half, the breast was at 165.  I then glazed with a mix of Butchers BBQ and local honey and let the glaze set for 20 minutes:

The bird was tender and juicy.  Served with some steamed brussel sprouts and the baked potato:

An outstanding meal with some lunches for the week.

Enjoy,

Bill