It's time to reward yourself with some "GOOD EATS"

Sunday, December 20, 2015

My First Tri-Tip

Smoked my first Tri-Tip on the Big Green Egg. First off  it came out being one of the best chunks of Beef I have ever eaten. I can tell you I was kinda spooked not ever smoked this cut of meat before.  But after doing some reading and talking with some forum members, I said OK lets do this.
 This is how things happened:
I already had the meat trimmed of most of the fat and all the silver skin. I seasoned with Fiesta Brand Uncle Chris steak seasoning with added course ground black pepper. Then wrapped the whole thing in plastic wrap and placed in the refrigerator over night and most of the next day.
Removed from refrigerator and let come to room temperature.
 Fired up the smoker to 550°-600° , using oak lump charcoal. Placed meat on the grill over direct heat and seared each side for about 3 min. Removed from heat and wrapped in foil.
Now I have to cool down the smoker to 350° to do the finish cooking. Added couple chunks of hickory wood to the fire for flavor and placed heat deflector over fire. Smoked until internal temperature was 135° remove from smoker, wrap to Finish at 140°, med. rare. Slice across the grain  and enjoy some mighty good smoked beef. Thanks Bill
Note: Should of done a reverse sear, cook at 350° then crank up the heat to sear after cook.
Reason being it takes forever to cool this smoker down but the heat comes up really fast.


Just off the smoker:
Sliced and ready for good eats:

Monday, October 26, 2015

Fodder for the smoker, Fresh Meat

Yes Sir: some Akaushi beef, much like Kobe beef so I am told. This beef comes from HeartBrand Beef. Received this beef from one of our vendors Ben E. Keith food service co. One item I am looking forward to smoking is the Tri Tip cut. Never have smoked one before but have been reading it is wonderful.
 The other is some of the most beautiful rib eye steaks I have ever seen. Looking to grill these on the BGE. Gonna be some good eats. Hope to post photos of more mouth watering cooks. Thanks Bill
Tri Tip Beef: 
Rib Eye Steak:
Got 41 steaks from 2 whole rib eye cuts.
freezer ready: 

Just a few things that have been going on.

Been Kinda under the weather, having breathing trouble and blood pressure is out of control. But things are looking better. Bill

You know my wife won this large BGE smoker. So I have been trying to learn how to use it and do a good job on the smokes. Yeah, some have been better than others. I do however love the heat control that this smoker provides.
So here goes, first up more ribs and a pork butt. Seasoned with my favorite rub. That being SuckleBusters Hog Waller.
Ribs on the smoker:
On the way to some great eats.

Spare Ribs, Man I love these things.

Pork butt, my first on the BGE. I love the color and just right amount of smoke.

Spatchcock chicken:
I really like smoking chicken this way. The temp and doneness is more evenly cooked. It also makes for a nice presentation. Dang I may do another one today.

Saturday, August 8, 2015

I have a new Smoker!!!

My wife is the most lucky person I know of. Some time ago we both bought tickets from the local American Legion to win a new pistol. I bought 5 tickets wife bought 1. Yep, she won the pistol, 357 S&W hammerless, stainless steel engraved. Worth about $750.00.
 Several weeks ago she calls from the casino in La. I just won a large Big Green Egg smoker. Do you want it? I say heck yeah, I have never cooked on one but know people that do, and they say that it is one great smoker. So now we have a new smoker.
 Guess what it just got delivered, in a box and unassembled. So after more time than I want to admit to I finally got it put together.
Test Run:
Thin Blue Smoke:
Moving up to 250°:
Loin back ribs:
Finished, time to test:
Nice smoker I like it, just the right size for the wife and I. Past the taste test. I just had to throw on one wild hog sausage for me. Wife doesn't care for them.

 Really need to say this "Lucky", calls again from the casino. I just won a riding lawn mower, it will be delivered in couple weeks. I sure hope it is assembled.

Dino Bones

Beef ribs again per wife's request. But I like them also. I am still buying my ribs from our local mexican store. That is the only place I find beef ribs with meat on them. They are not cheap on sale, $3.95 pound. Untrimmed just like they came off the cow.
 Meaty Beef Ribs:
You won't find ribs like these in you local market, at least not walmart and other super markets.Got them trimmed up and ready.
 I rubed these with salt, black pepper and garlic powder. Let them rest the night in ice box. Then on to the smoker, smoking with hickory wood. Smoking indirecte on the kettle smoker at 275°. Although it was up to 300° couple times.
One hour in the smoker:
Now its just a waiting game. Beef ribs are a tough piece of meat, so is takes about 6 or so hours cooking time. As one of my friends says, don't rush it, it's ready when its ready.
Ready to chow down:
Plate full of rib:

Tuesday, July 14, 2015

Just some things I have been cookin' or curing

Not gonna bore you with a lot of details. If you see something you like or need a recipe just comment. And I will do the best I can. Also if you see something that could be changed or a better way to cook post a comment. I am always wanting to learn. Thank Bill

Beef Ribs
Chicken Leg 1/4
Pork Butt July 4th meal
Pork Spare Ribs
Chorizo Sausage
Sugar cured hickory smoked Bacon
Bacon packed and ready for freezer
Hope you enjoyed the photos, Maybe something interesting next time.
Sausage coming up and have more bacon curing. Thanks for looking. Bill

Friday, May 8, 2015

Just For Something Different

Chorizo: I like most any kind of sausage, and spicy is some of my favorite. Chorizo is a Mexican and spanish sausage. I think most all latin countries have there own version. Here in Texas the Mexican and spanish are the most popular ones. The Spanish being a more firm sausage. I favor the Mexican one. It can be used fresh as in patties or stuffed in pork casing for links. Most of the time I just pack it in bulk packs. If I am going to smoke the chorizo then it will be in links. I like it both ways.
 The hardest part of making any sausage is the prep and clean up time. But the end results is well worth making it. And you can have it your way, plus you know what quality of ingredients went into it. Most every region of Mexico has there own style or recipe so at times they will differ some.I have a few recipes that I like and will post them here. If you happen to have one of your own I would love to try it.
 I always chop my meat then add the spices them grind and mix. I also test cook a patty just to check the taste. Now is the time to make corrections if needed.
My recipe:
 Mexican Chorizo

10 lbs Ground Pork
1 C. Cider Vinegar
2 T. Garlic Powder
3 T. Paprika
1 T. Black Pepper
2 T. Mexican Oregano
2 T. Granulated Onion
4 T. Cumin
5 T. Kosher Salt
4 T. Ancho Chili powder
1 T. Cayenne
4 C. Chile Colorado (Red Chili sauce)

Making the Red Chili sauce

8oz Dried chile pods; stem removed
1 Onion, coarsely chopped
1 head garlic, peeled
2 C. Water

Place all ingredients into a pot & bring to a boil. Reduce heat & simmer 15 minutes. Puree all ingredients in a blender until smooth. Add more water to achieve desired smoothness. Return to stove & simmer for 15 minutes more. Salt to taste.

Making the chorizo:

Partially freeze cut-up pork and then grind with a 10 mm plate (coarse). Combine the rest of the ingredients in a bowl and whisk until combined, and mix into pork until incorporated, transfer to nonreactive container covered and refrigerate overnight. ready to use or package and freeze. 
Grinding the seasoned meat:

Ground, Mixed ready to package:

Good eats. Bill