I love Tri-Tip!
Tri-Tip is second only to Ribeye when it comes to picking my favorite cut of beef. It’s an incredibly flavorful piece of meat that takes smoking and grilling well. My preferred method for cooking Tri-Tip is on my Weber kettle using indirect heat until 130 degrees internal and then a quick high heat sear. After resting you should end up with pretty close to a perfect medium rare hunk of juicy beef goodness.
My “secret” technique is basting the Tri-Tip just before and then during the searing process with a basting mixture heaving on melted butter. My first Tri-Tip basting mixture was a 50/50 mixture of butter and A1 Bold Steak Sauce. You get a great caramelized crust on the steak from the sugars in the steak sauce and from the butter. This time around I decided to try a couple new ingredients I received recently to see if I could come up something a little bolder for my Tri-Tip.
Continue reading All Spiced Up Tri-Tip | Original content here is published under these license terms: | X | | | License Type: | Non-commercial, Attribution, no Derivative work | | | | License Summary: | You may copy this content, and re-publish it in unmodified form for non-commercial purposes, provided you include an overt attribution to the author(s). You are not permitted to create derivative works. | | | License URL: | http://creativecommons.org/licenses/by-nc-nd/3.0/ |
In actuality this is a Danish Style Hot Dog. In Denmark the Frankfurter used is known as a Red Polse. It’s a bright red, pork hot dog. I searched and searched for a real Red Polse, but they just aren’t available in the United States. It appears importing meat products from Europe is a difficult task. Instead I used a good quality beef/pork hot dog.
Continue reading A Hot Dog With A Twist
| Original content here is published under these license terms: | X | | | License Type: | Non-commercial, Attribution, no Derivative work | | | | License Summary: | You may copy this content, and re-publish it in unmodified form for non-commercial purposes, provided you include an overt attribution to the author(s). You are not permitted to create derivative works. | | | License URL: | http://creativecommons.org/licenses/by-nc-nd/3.0/ |
First! My apologize to the Bangles…it was just too easy!
Second! It’s not Monday anymore but what the heck it’s still a good headline!
If you’ve been following the last saga of my trip to the Fancy Food Show you know that I’ve become the owner of a fair amount of Buffalo Style Hot Sauce from Tabasco. So, it seemed only appropriate that I cook something with the hot sauce. There will be more, at a later date, about the hot sauce itself, but in the mean time I adapted a recipe from one of my favorite new cookbooks The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow. I’ve adapted their Mini Buffalo Chicken Balls for the grill and turned this into a salad instead of an appetizer.
Continue reading It’s Just Another Meatball Monday… | Original content here is published under these license terms: | X | | | License Type: | Non-commercial, Attribution, no Derivative work | | | | License Summary: | You may copy this content, and re-publish it in unmodified form for non-commercial purposes, provided you include an overt attribution to the author(s). You are not permitted to create derivative works. | | | License URL: | http://creativecommons.org/licenses/by-nc-nd/3.0/ |
Over the holidays my friends at Mr. Bar-B-Q offered to send me out one of their grill accessories to use. They also offered to give another set of whatever they sent as a giveaway on the blog. I couldn’t pass up a chance to get my readers something nice so I accepted. (Note: This is my way of saying, so I’m in compliance with all stupid laws and rules, that the pizza grilling kit I’m going to talk about here was free to me.)
This isn’t so much a review of the Mr. Bar-B-Q Grill Stone Pizza Set they sent me, but a review of my pizza making skills, which are somewhat lacking. The pizza stone and giant pizza spatula, I hesitate to call it a pizza peel, worked great. Mrs. Grail bakes an awesome pizza in the oven so I attempted to duplicate her efforts on my 26 inch Weber Kettle. Take a look at how I did it and offer up some suggestions at the end in the comment section for your chance to win your own Mr. Bar-B-Q Grill Stone Pizza Set.
Continue reading Pizza on Weber Kettle with Mr. Bar-B-Q (and giveaway)
| Original content here is published under these license terms: | X | | | License Type: | Non-commercial, Attribution, no Derivative work | | | | License Summary: | You may copy this content, and re-publish it in unmodified form for non-commercial purposes, provided you include an overt attribution to the author(s). You are not permitted to create derivative works. | | | License URL: | http://creativecommons.org/licenses/by-nc-nd/3.0/ |
It’s that time of the month again. The time when some of my food blogger friends and I attempt to create dishes from a list of four ingredients that some mean spirited individual comes up with. Sometime the ingredients make some sense, and other times they just make no sense.
 This was one of those months where the ingredients posed a little more challenge. The ingredients for the November “On Our Grills: 4 Ingredients Challenge” were Turkey, Flour Tortillas, Cranberries and Cauliflower. Flour tortillas and turkey makes me think of a wrap of some kind, so I went with a modified wrap. A quesadilla! But how do you use cauliflower in a wrap? One of the things I like do when coming up with ideas for the challenge is to look not only at the flavor of an ingredient, I try to consider the texture of it. In this case I new the cauliflower would give me some crunch so I decided to make a cauliflower and cranberry salsa. It actually worked pretty good.
Continue reading Cauliflower and Cranberries…Really?
| Original content here is published under these license terms: | X | | | License Type: | Non-commercial, Attribution, no Derivative work | | | | License Summary: | You may copy this content, and re-publish it in unmodified form for non-commercial purposes, provided you include an overt attribution to the author(s). You are not permitted to create derivative works. | | | License URL: | http://creativecommons.org/licenses/by-nc-nd/3.0/ |
I was an early adopter of Bacon Salt and have sung it’s praises ever since the first time I sprinkled it on my eggs one morning. A few years later along came Baconnaise, a tasty mixture of bacon and mayonnaise. I’ve been a devoted user ever since. So when Justin Esch emailed me recently to ask if I wanted to try Bacon Croutons I said yes. Even before they arrived I started to think about how I was going to use them. Croutons are normally found on salads. But it wasn’t likely that I was going to waste the goodness of bacon on a salad. I had to come up with something more exciting than lettuce.
Continue reading Pulled Pork Cakes With A Bacon Twist!
| Original content here is published under these license terms: | X | | | License Type: | Non-commercial, Attribution, no Derivative work | | | | License Summary: | You may copy this content, and re-publish it in unmodified form for non-commercial purposes, provided you include an overt attribution to the author(s). You are not permitted to create derivative works. | | | License URL: | http://creativecommons.org/licenses/by-nc-nd/3.0/ |
I read a lot of cooking blogs and as would be expected there are a ton of food posts and recipes using pumpkins in one for or another. There’s been so many floating around Facebook, Twitter and the internet that I’m tired of pumpkin posts. But before we write pumpkins off for the year I’ve got to post this months “On Our Grills: 4 Ingredient Challenge” post. This months four ingredients are:
- Chicken
- Pumpkin
- Brown Rice
- Apples
All the ingredients are traditional Fall/Halloween ingredients so I didn’t really think it would be all that much of a challenge for the participants this month. The challenge for me was coming up with something I didn’t think anyone else would come up with. The rules for the challenge are few. The protein has to be cooked outdoors and you have to use the other ingredients in some form or another. I didn’t want to use the pumpkin and brown rice in a traditional way so I set out to walk through a couple of local grocery stores looking for pumpkin products.
Here is what I came up with:
Continue reading Jumping On The Pumpkin Bandwagon!
| Original content here is published under these license terms: | X | | | License Type: | Non-commercial, Attribution, no Derivative work | | | | License Summary: | You may copy this content, and re-publish it in unmodified form for non-commercial purposes, provided you include an overt attribution to the author(s). You are not permitted to create derivative works. | | | License URL: | http://creativecommons.org/licenses/by-nc-nd/3.0/ |
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