When it’s football season, Sundays become a day for snacks. While getting supplies for game-day, I had an idea. In the freezer I had a smoked sage fatty(breakfast sausage chub) from last week. When i got home, I defrosted the fatty in the microwave and started to cube the 1lb Velveeta block. After defrosting, I crumbled the fatty. Then, added a can of Retel (diced tomatoes and green chilies) to the cheese and heated in the microwave until almost completely melted. Next the fatty was stirred into the cheese mixture and heated until warmed through. Served with tortilla chips and enjoy.
Grilled onions are a favorite add on to accompany most grilled meats in my house. Usually a little butter, salt and pepper, and onto the grates. I had this little cast iron butter pot and noticed an onion fit just right into it. So, I took a 1015 (Texas sweet onion), and cut a little off the top and peeled off the outer layers. I did not trim the root end of it. I them made slices from the top, making sure not to cut all the way through the bottom. Then, seperate the “petals” some and place into the pot(you could use some crumpled foil to make a bowl). Top with a good helping of butter, salt, pepper and BBQ rub. Smoke or grill untill the onion is soft. It will come out like a grilled/smoked bloomin’ onion.
This is not unique, cause I stole it from Ricks Tropical Delight over on the BBQ Brethrensite. I took a fresh pork tenderloin and sliced it into medallions. I wrapped each medallion in a slice of bacon and secured them on a stainless steel skewer. I seasoned them with salt, pepper and Spicewine’s Hen and Hog Dust. I grilled them over lump charcoal and hickory wood. They came out very moist and flavorful. By using center cut bacon, they actually are fairly healthy.
Decided on a good steak for dinner. I picked up a couple of choice ribeyes to throw on the Big Green Egg. I fired up the egg for a direct cook and seasoned the steaks. Simple seasoning of sea salt, black pepper and granulated garlic.
I brought the egg temp up to 650 degrees. I threw the steaks on the hot grate and closed the lid. Five minutes later I flipped the steaks and closed the lid. Another five minutes later I shut down the vents and continued cooking for a couple more minutes. They were cooked to medium-rare perfectly. I topped each steak with a pat of butter and enjoyed a great piece of meat with little seasoning and nothing but natural juices.
Notice how they fattened out? And they cut like butter.
I had a couple of leftover smoked chicken legs and was trying to decide on dinner for one. Looked a deeper and found some leftover grilled onions and saw the green taco sauce in the fridge door. I shredded the chicken and threw it in a skillet along with the onion petals until warmed through. I loaded chicken and onions on a corn tortilla, topped with cheese, green taco sauce and habanero hot sauce. Turned into a great meal.
I had a pack of chicken legs that needed to be cooked. I seasoned them up Dr BBQ’s Big Time Rub, and fired up the Big Green Egg. I decided to cook these direct and try out an eggcessory that my buddy Wayne over at Playing With Fire and Smoke sent me. It’s basically raises the cooking grate 4 inches to achieve a raised direct method of smoking.
The BGE was brought up to 350 degrees. I added a chunk of cherry wood for smoke. 45 minutes was all the drumsticks needed. They came out great! The legs with dots are drops of Srirachca hot sauce. They were a good alternative to hot wings. These were my lunch for the week, and were a hundred times better than what was offered in the cafeteria.
Still breaking in the Big Green Egg here. This thing amazes me. Once at temp, it stays there. If I open the lid and temps fall, it recovers faster than anything I’ve cooked on. The ceramic holds the heat extreamly well. On to the meat!
I rubbed a 10lb packer brisket with Grub Rub(a favorite of mine). I loaded the firebox to the brim with B&B lump charcoal with hickory chunks mixed in. I lit a couple of firestarters and brought the egg temp up to 250*. This cook was offset, which is when a plate setter is deflecting the heat to the outer edges of the cooker. I let the egg heat for about 30 minutes before I loaded the brisket on at 11:00PM. I woke up at 3:00AM to check on it, and temps were holding, so I went back to bed. I started checking brisket temps at 7:00AM. I pulled it when it reached 195 degrees in the flat at 8:30AM.
I shut down the vents to extinguish the coals. The egg takes a couple of hours to cool down since the ceramic holds heat so well. When the 10 hour burn was done, I still had about 60-75% of the coals left unburned.
Here’s the finished product.
And the point chopped for sandwiches.
It’s been a while, but I’m back! I’ve just added a new cooker to my arsenal. I actually traded in my original Kamado on a new large Big Green Egg. And I’m eggcited about it! I’ve already done a couple of cooks. This thing can smoke low and slow, or can sear a steak at 750 degrees. I’ve done 2 cooks (about 15hrs worth), and only used about 6lbs of lump charcoal and a couple of handfuls of wood chunks. Without further ado, here’s some pics of the egg and some food that has already come off the grates.
Here’s the BGE on it’s nest.
Here’s the first slab of baby backs off the grate. Some of the best ribs I’ve smoked.
And a couple of trimmed spares, andouille links and smoked beans.
I decided to try another recipe on my “to do” list. From the book Smoke & Spice by Cheryl and Bill Jamison. It came out great. The rub produced a nice thick bark. I halved the amount of black pepper to keep it from being to hot for others.
Southern Succor Rub
1/4 Cup Ground Black Pepper 1/4 Cup Paprika
1/4 Cup Turbinado Sugar 2 Tbs Salt
2 Tsp Dry Mustard 1 Tsp Cayenne
Succor Mop (optional)
Remaining Southern Succor Rub 2 Tbs Salt
2 Cups Cidar Vinegar 3 Tbs Black Pepper
1 Tbs Wocestershire Sauce 1 Tbs Paprika
1 Tbs cayenne
The night before the cook, rub a 6-8lb pork shoulder (Boston butt). Put the butt in a plastic bag and refrigerate overnight. Apply another coating of rub and sit out at room temp for 45 minutes. Smoke at 200-250 degrees for appox 1.5 hours per pound. Mop about once per hour.
The blade bone pulled out of the 8 pound butt cleanly after the internal temp reached 200 degrees after about 14 hours on the smoker. I used pecan and hickory the entire cooking session.
And here is the pork after pulling.
I will definetly do this recipe again. The chewy seasoned bark is addictive.
Flat Iron Steaks are gaining in popularity. They are actually a cut from Chuck roasts. It’s also known as a Top Blade Steak. There is some more history HERE. Grilling is fairly easy, either over charcoal or gas. Season both sides (salt, pepper and garlic powder are my choice). Place steak on the grill over a medium heat for about 8 minutes per side. Internal temps should be about 145* for a rare to medium rare. Overcooking (anything over medium) will make this cut tough. Allow the steak to rest for about 10 min and slice into thin strips to serve. I sliced a russet potato and a Texas 1015 sweet onion and seasoned with salt and pepper. The sides were grilled along side the steak until they were tender.
Here’s the meal brought together.