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 Rotel (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.

]]> http://getyourgrillon.net/2007/11/15/fatty-cheese-dip/feed/ http://getyourgrillon.net/2007/07/19/simple-basics/ http://getyourgrillon.net/2007/07/19/simple-basics/#comments Thu, 19 Jul 2007 08:00:47 +0000 Ty Hillin Grilling Backyard Cooking Recipes Equipment Meat http://getyourgrillon.net/2007/07/19/simple-basics/ 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.

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.

Editor’s note: No, that’s not burnt - it’s BBQ perfection. Keep reading to learn how you can do it too.

Southern Succor Rub

• 1/4 Cup Ground Black Pepper
• 1/4 Cup Paprika
• 1/4 Cup Turbinado Sugar
• 2 Tbs Kosher Salt
• 2 Tsp Dry Mustard
• 1 Tsp Cayenne

Succor Mop (optional)

• Remaining Southern Succor Rub
• 2 Tbs Salt
• 2 Cups Cider Vinegar
• 3 Tbs Black Pepper
• 1 Tbs Worcestershire 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 definitely do this recipe again. The chewy seasoned bark is addictive.

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 then cooked until it’s rare to medium rare. Then it’s 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*. Next place the meat on a grate over a plate and loosely tent with foil. The plate will catch all the juices and the grate will 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 prepared 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

This is another recipe from my “BBQ to do” list. I wanted something different, so I gave it a go. They came out really good. Only thing I would change next time would be to par cook the onions first, or use thawed frozen ones. This batch I didn’t use the glaze, and it didn’t hurt the recipe. I had plenty left over, so I removed the skewers and they went into the fridge. I found out later that the meat was even great right from the fridge, when I wanted a snack. I vacuum sealed the rest, in single serving portions. They are easily reheated in a pot of simmering water. Just make sure to double seal your bags before freezing.

Rub Recipe

• 1 tsp Black Pepper 1 tsp Dry Mustard
• 2 tsp Chili Powder 1/2 tsp Cayenne
• 1.5 tsp Coarse Salt(I used Kosher) 3/4 tsp Ground Cumin

Glaze Recipe

• 3/4 Cup Beer 3/4 Cup Beef Stock
• 2 Tbsp Tomato Paste 1 Tbsp Molasses
• 1/2 tsp Chili Powder

Stew Recipe

• 2 pounds Sirloin, cut into 1 inch cubes
• 1.5 Cups Pearl Onions, peeled & parboiled
• 6 Carrots , cut into thick chunks & parboiled

Toss cubed meet in rub and refrigerate for 2-4 hours. Parboil onions and carrots as listed above. Prepare smoker to cook at 225*. Skewer meat, onions and carrots alternately. Try to leave small spaces between ingredients. Cover the skewers with plastic and set out at room temperature while you prepare the glaze.

In a saucepan, combine glaze ingredients and simmer for 20 minutes, or until reduced by 1/3. Keep warm. Brush the skewers with the glaze and transfer them to the smoker. Cook for 30-45 minutes. Brush with glaze 5 minutes before they’re done. Serve hot and brush with glaze again before serving.

You don’t have to have “high end” knives. You can do very well with almost any non serrated knives if you take care of them. Better quality knives are usually easier to sharpen, and hold their edge longer.

To prolong the edge on a sharp blade, always use a cutting board.

Cleaning: Never put knives in the dishwasher. The heat can cause the rivets to expand and contract causing the handles to loosen. Never leave a knife in the sink. Wash with a sponge with the blade away from you. Dry with a towel on a counter and fold over the flat blade, and slowly slide the knife with gentle pressure on top of the towel. Wash, dry and properly store knives when done.

Storage: Knives should be stored one of three ways. A knife block, a wall mounted magnetic strip, or a knife bag are the preferred devices. These will keep the blades protected from banging around in a drawer, and keep your hands safe. More people are switching to the magnetic strip mounts for accessibility. They can be found at most retailers.

Sharpening: Keep knives sharp. Under normal use knives need to be sharpened once or twice a year. Please do not buy the $10 hand sharpeners. They just grind the edge off you blade. Professional sharpening is available and recommended. I have mine sharpened about twice a year by a professional, about $4 per knife average. After each use, run the blade on a steel. A steel is a surfaced rod used to allign and sharpen the edge of a knife. I run mine about 3 times on each side of the blade. This keeps the knives ready and sharp for the next use.

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 a lot 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 your turkey until the internal temp gets up to 160 degrees.

• 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 degrees. Remove and allow to rest for 5 minutes. The internal temp should reach 160 degrees. Then slice into medallions.

(CharBroil on left, Weber on right)

You load plain charcoal into the top compartment, then place crumpled up newspaper in the bottom below the grate. Place on a safe surface, such as the charcoal grate of your grill and light the newspaper. Some outdoor cooks even light theirs with a turkey fryer, which is faster and cleaner than using newspaper. I prefer using the latter of the two methods. Lighting the coals in a chimney will be able to savor your food without that nasty lighter fluid taste and smell.

There are a few brands out there to choose from. The most recommended by far is the Weber chimney(www.weber.com). With its craftsmanship and load size, it’s worth ordering online if you can’t find one locally.

I started with a CharBroil chimney, and soon realized its shortcomings. When the handle came apart with a lit load on the way to the firebox, I decided to upgrade.

I watched for the Weber chimney to go on sale on www.amazon.com. When it did, I talked 3 coworkers into ordering one also (this made the purchase qualify for free shipping). This made a total price under $10 for each one. I’ve been using the Weber chimney for over a year now, I would pay double for a replacement if I had to.