Archive for the ‘Grilling’ Category

Smoked Onion

October 23, 2007

     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.



Bacon wrapped pork tenderloin

October 22, 2007

     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.


Fat Iron Steak

April 11, 2007


     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.


Grilled Tri Tip

January 23, 2007

     Tri Tip isn’t a very common cut of beef in Texas.  The majority of its popularity is in California.  It’s mainly grilled Santa Maria style.  This involves basic seasoning and searing over high heat and cooked until rare to medium rare.  It is then thinly sliced across the grain for sandwiches. 

     I fired up my Weber kettle.  I made a 3 zoned fire by having most of the coals on one side and thinning out towards the other side.  This gives me hot, warm and cool cooking areas.  I seasoned the tri tip with the rub mixture (recipe follows).  Then it was seared over the hottest coals for 10-15 minutes flipping often.  Then I inserted a remote probe thermometer and set the roast over the cooler coals to finish the cook.  The internal temperature is brought up to about 135*.  Place the meat on a grate over a plate and loosely tent with foil.  This will catch all the juices and keep the nice charred crust from getting soggy.   Allow to rest 15 minutes while carryover heat brings the internal temp up to 145*.  After resting, thinly slice against the grain.  The thinner the slices the better.  Pile a stack of sliced meat on a good crusty bread and pour a little of the reserved juices on and enjoy.  I like to add a little prepares horseradish to mine.  Sometimes we even grill up some onions to add to the sandwich.

 Santa Maria TriTip Rub (enough for 2-3 tri tips)

2 Tbsp. Kosher Salt
1 Tbsp. fresh cracked Black Pepper
1 Tbsp. Ground Cumin
1 Tbsp. Garlic Powder
1 Tsp. Onion Powder



Tri Tip Sandwhiches

January 17, 2007

     We got about 2 inches of sleet and snow here in North Texas this morning.  So for lunch I dug in the freezer.  I pulled out a vacuum sealed serving of grilled tri tip. 

     I brought some water in a pot to a simmer.  I placed the sealed tri tip in still frozen.  Heating this way is a quick way to defrost and heat without over cooking the meat.  Meanwhile, I put a 6 inch section of a baguette in the oven to warm and crisp the crust.  After about 10 minutes, the tri tip was thawed and heated through. 

     I sliced the bagette and placed the thin slices of meat on one side.  I poured the juices from the vacuum bag onto the top half of the sandwich.  I added some prepared horseradish and had a great quick lunch.




Grilled Berkshire Porterhouse Chops

January 12, 2007

     My buddy Todd over at Plowboys sent me some of his spice rub to try out along with my order of Blues Hog BBQ sauces.  I wanted something different so I picked up some Berkshire Porterhouse Chops.  These are the equivalent to t-bone steaks. 

      I started by dusting the chops with Plowboy’s rub.  Then I fired up a half chimney of Royal Oak lump charcoal mixed with hickory chunks.  Once lit, the coals were poured into the Weber Smokey Joe grill.  I had to use the portable grill under the cover of the back porch due to rain.

     I seared the chops on both sides then moved to the cooler side of the grill and covered.  I started checking internal temperatures after about 10 minutes.  When the internal temps hit 145*, I pulled them from the grill and allowed them to rest about 10 minutes.

     These turned out to be the best pork chops that I’ve cooked.  They were very tender and extremely juicy.  I’ll definitely be getting some more.

porterhouse-chops-001.jpg     porterhouse-chops-009.jpg


Grilled Crappie

December 7, 2006

     If your from the South, you should know about crappie.  Crappie is a highly sought after panfish here in Texas.  It is a 100% white meat fish.  They are preferred to be fried in my household.  We like to mix it up a little, and bake or grill every once in a while. 


  • Crappie fillets
  • I Can’t Believe It’s Not Butter spray
  • Fresh ground pepper
  • Garlic Powder (I use granulated garlic)
  • Kosher Salt

Pre heat grill.  Spray crappie fillets with “butter” spray.  Sprinkle salt, pepper and garlic on the fillets.  Turn fillets and repeat.  Place fillets on grill perpendicular with the grates.  Close lid and cook 2-3 minutes.  Carefully flip the fillets with a wide thin spatula.  Close lid and cook another 3 minutes, or until fish flakes. 

*You can place fillets on foil with holes poked in to help keep from sticking to grill grates.

Grilled Turkey Tenderloins

November 16, 2006

  Tired of roasted, fried or even smoked turkey?  Or are you just needing to feed 2 or 3 people?  Here is another alternative.  With the popularity of turkey being an alternative and healthier choice, it’s more available.  Fresh turkey alternatives range from breast to wing drumetttes.  I’ve been trying to eat a little healthier for the past year.  This time I chose tenderloins.  They are just like chicken tenders, just alot larger.  The tenderloin comes from between the breast and the breastbone.  Being boneless and skinless, you have to make sure to not dry them out.   These are grilled and sliced into medallions. 

Be sure to cook until the internal temp gets up to 160*. 


  •  2 tbsp Olive oil
  • Salt
  • Pepper 
  • Hen & Hog Dust

  Coat the tenderloins with Olive oil.  Salt and pepper and then sprinkle dry rub(I used Hen & Hog Dust from Spicewine Iron Works) over on both sides of the turkey. 

     Pre-heat grill on High.  Once up to temp, place tenderloins on the grill, close lid.  After 5 minutes, flip each tenderloin and reduce to Medium heat.  Cook for about 20 minutes or until internal temperature reached 155*.  Remove and allow to rest for 5 minutes.  The internal temp should reach 160*.   Then slice into medallions.