Boule Bread
Dec 26th
That’s the official name of the loaf i made. I bought the book Artisan Bread in 5 minutes a day. It’s a no knead bread recipe that allows you to use what you want. Mixing water, flour, yeast and salt together I store it in the fridge and only cut off what I need in a two week period. This was my first try at bread. So after mixing the ingredients together I put in the fridge overnight. then I tore off a grapefruit size portion and rolled it out a little on a pizza peel with cornmeal to not stick. In the over at 350 for 20 min. I could do on the egg too but it was too cold for me.
I was really pleased with how it turned out. It was just like something you would get at a fancy bread store. The book allows you to make pita, ciabata, challah and a lot of other bread types. Should be fun.
Bacon wrapped brisket bites
Dec 26th
I got this idea from another BBQ cook, Diva Q. I had some left over burnt ends in the freezer and wrapped them in bacon and sprinkled some Plowboys Bovine Bold on them. Put in the smoker for about 2 hours at 275. They were pretty good. Nice appetizer and only 10,000 calories.
Cheese stuffed fatty balls
Dec 26th
A fatty is what you call a roll of sausage like Jimmy Dean that’s been rolled in a rub and smoked for a couple hours. I tried a new take on this, making meatball size portions and stuffing them with cheese. They were ok for a first round but needed more cheese and a little less cooking time. Maybe a marinara to dip with.
Top 50 BBQ Blogs
Dec 7th
Didn’t make it this year, maybe next. I would agree on some of these but not all them. http://www.guidetoculinaryschools.com/best-bbq-blogs
Grill Grates
Dec 4th
One of the few accessories I don’t have. You can cook three ways on the same grid. I love it. http://www.nibblemethis.com/2010/11/best-cast-iron-grill-grate-ultimate.html#comment-form
Grilled Salmon Oscar
Nov 15th
I’ve seen this dish at Granite City Brewery and wanted to try it out. It’ s a long grain rice, grilled asparagus, grilled salmon (I used Dizzy Pig Raging River), lump crabmeat (from a can), and Hollandaise sauce (the pick is Bearnaise as I messed up). The dish is pretty easy to make and will easily impress your company.
Beef Short Ribs
Nov 15th
Never made beef ribs before and wanted to give a try. The more I looked around the more I saw people braising them. I really didnt want to divert from the plan of just cooking ribs. Here I have two pounds of short ribs. I cooked at 240 for three hours with a rub of Plowboys Bovine Bold. Then I wrapped in foil for an hour with parkay, soy sauce, and Worcestershire sauce. I thought the flavor was great and the meat was moist. They probably could have been sauced and back on for another 30 minutes.
Hollandaise Sauce
Nov 15th
I have a couple recipes on here that can use it, so here is a real simple one I found on the web
1 stick butter
4 egg yolks
1 table spoon lemon juice
sprinkle of salt
whisk it a pan till the butter melts, and it starts to thicken
Lamb Lollipops
Nov 11th
In my search to cook stuff I never have before I tried my hand at rack of lamb. This is the package from Costco. Just over 1lb and $10. Lamb is typically cooked to a med rare and when done right is pretty good. I have only had rack of lamb in a restaurant and it was at the old Mosaix in West Des Moines.
To make this I set my mini green egg to sear the outside so the inside didn’t over cook. Mini egg was 550. Large egg setup indirect at 350. While eggs were heating I scrapped all fat off the bones and trimmed the fat. I also foiled the bones to not burn them and seasoned the lamb with Dizzy Pig Red Eye Express. Seared 2-3 min per side and roasted about 7-8 minutes until 130 internally. I then tented for about 10 min and sliced and served.
Steak Jerry de Burgo
Nov 8th
I was looking for something out of the ordinary to cook this week with the weather supposed to be nice and feeling really good. A quick trip to Costco showed a package of filet mignon priced to sell since it was sell by Tuesday. I wasn’t sure what I would make or if I would freeze and use at the holiday. After a day of thinking I really wanted to use a recipe for Steak Suzette that Mosaix restaurant used to have but I couldn’t find anything online. It was a favorite of mine and I only had it twice. The next thing that popped to mind was Steak de Burgo…a favorite of my friend Jerry. After researching online this couldn’t be simpler to make and tonight David had teacher conferences so we needed something quick.
This recipe only takes about 30 min to make from start to finish provided your grill is hot. I put a few potatoes on at 350-400 on the Big Green Egg for an hour and 15 min while I waited for them to get back from school. About 30 min before cooking I put the cast iron pan on the egg to get good and hot. Then when they got home I put the steaks on the grill. The steaks had a light coating of sea salt and cracked black pepper. I probably use olive oil next time to not stick to the grid. I put these on for 7 minutes and after 5 I moved 90 degrees for the marks.
After 7 minutes I flipped the steaks. Five more minutes and I added the butter to the cast iron. A whole stick of unsalted butter. It popped loud. I also put in my spice blend of 1/4 teaspoon of basil, 1/4 teaspoon oregano, and 1/2 teaspoon garlic powder. Next time I will add some crushed garlic and make it a little more garlicy. Wait about one minute for butter to melt before adding spices.
By the time 7 min were up the butter was melted and I stirred it a few times and put each steak in the mix for about 2-3 min per side. I brought them in and let them rest. They were about 130-130 temp when ready to eat. The butter mixture was spooned over the steaks.
This was maybe the best steak dish I made on the egg. The meat literally melted in my mouth and was done to perfection. The butter could have used a little more garlic taste but as far as simplicity it was hard to beat. Other recipes call for cream and some white wine. I will probably skip both those. You can also use a different steak. I only used filet because the price was a few cents a pound more than ribeyes.
