19 Apr 2014

Lucille’s Bloody Mary Mix Baked Chicken Thighs

by | posted in: Chicken | 0

Lucille's Bloody Mary Mix

I do enjoy a nice Bloody Mary now and then but don’t like having to buy those large premixed bottles which tend to be tossed out before fully used   :(  …  Found a solution:  Been making the best Bloody Marys using a dry spice blend that mixes an authentic 1940s style Bloody Mary.  Now I can create just the amount of mix I need   :)

I decided to take Lucille’s Bloody Mary Mix up on her claim to be equally at home in the bar, kitchen and on the BBQ.  Why not enjoy the best of both worlds … A Bloody Mary cocktail while roasting some chicken thighs seasoned under and on the skin with the same dry spice blend.

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16 Apr 2014

Smoked Tri-Tip Sandwiches

by | posted in: Beef | 0

Tri-Tip, Santa Maria-style, is technically a fast-cooking method - that is, the meat is cooked over an open pit burning with red oak and cooked just until medium-rare. No low-and-slow smoking ... But I'm here to tell you that Tri-Tip can be smoked low-and-slow and it far surpasses Roast Beef for sandwiches.

Tri-Tips are so scrumptious that for the most part you do not need to load your sandwiches with condiments such as lettuce, tomato, onion, mayo, mustard, horse-radish, etc. but if you chose to they will still be mouth watering ...

Rub the Tri-Tip with an Extra Virgin Olive Oil and season it with your favorite prime rib seasoning or look for my 'Smokin' Pete's BBQ Seasoning' soon to be on the market.  Wrap the Tri-Tip in plastic and refrigerate overnight.

Smoke the Tri-Tip roast for 1½ hours at 225ºF.  Bump the pit temperature to 350ºF until the internal temperature of the Tri-Tip reaches 145ºF.  Rest under a foil tent for 20 minutes before Thinly slicing against the grain.

St Louis Ribs
Seasoned St Louis Ribs
St Louis Ribs
St Louis Ribs
12 Apr 2014

Apple Smoked St Louis Ribs

by | posted in: Pork | 2

If you search on "smoked pork ribs" you'll only see about 1,990,000 hits!!  Where do you start?  For the most part, the temperatures range from 180ºF to 275ºF, 3-2-1 method using foil, and a multitude of variations too numerous to mention.  After years of trial and error and reading/participating in many forums I have settled on the following for St Louis style Pork Ribs.

Pork Ribs should never be rushed.  It takes a labor of love to achieve the ultimate rack of ribs.  My method takes 5-6 hours depending on the pit you use and the level of temperature control.  Only use recipe times for planning purposes - always rely on internal temperatures.

Remove the membrane on the underside of the ribs and lightly rub the ribs with a Roasted Garlic Extra Virgin Olive Oil.

Dust the ribs with your favorite Pork seasoning.  Jans Dry Rub is wonderful on pork and the recipe is free.

Preheat the MAK 2 Star General Wood Pellet BBQ Smoker-Grill to 230ºF with Pacific Pellet Northwest Apple Gourmet BBQ pellets.  Apple smoke the St Louis Ribs for an hour before increasing the pit temp to 250ºF.

The ribs are ready when they reach an internal temperature of 180º-190ºF.  If you're not using a good digital thermometer you can use a bend or twist test.  Saucing the ribs with Sweet Baby Ray's BBQ sauce should occur in the last 30 minutes of your cook.

Arizona Sunset
Canyon Lake AZ
GMG with RV
Smoked Chicken Thighs
Chicken Thighs
25 Mar 2014

Davy Crockett Smoked Chicken Thighs – Phoenix AZ

by | posted in: Chicken | 2

Spent a few days enjoying the sights and sounds of Phoenix, Arizona. Discovered, of all things, Canyon Lake just a short drive from Phoenix - great day trip - who knew! The sunsets were majestic and provided a wonderful backdrop while smoking Chicken Thighs for dinner.

Canyon Lake

Canyon Lake, about 40 miles east of Phoenix is one of the four lakes created by dams on the Salt River. Unusual rock formations, scenic red rock canyon walls combine desert flora create its southwestern natural beauty. 

The Green Mountain Grills Davy Crockett Tailgater is ideal for the two of us while on the road and/or at home. A Pellet Grill requires power and this unit allows me to use a 12 Volt deep cycle battery, or a 120V AC/DC converter plugged into my RV or generator. Makes it great for those times when you're Boondocking too.

Chicken Thighs, like Pork, are sponges when exposed to smoke. Hickory, Cherry, Walnut, or Apple pellets are wonderful for chicken. I prefer to rub Extra Virgin Olive Oil and a variety of rubs/spices on and under the skin before smoking the chicken thighs for an hour first.

Preheat the Davy Crockett to 230ºF and smoke for an hour. Bump the pit temp to 375ºF and roast until the internal temperature reaches 180ºF. Always cook to internal temperatures and use recipe times for planning purposes only. The thighs should take about 2 hours. Rest the thighs under a foil tent for 15 minutes before serving.

GMG Meatloaf
Smoked Meatloaf
Smoked Meatloaf
Sliced Smoked Meatloaf
22 Mar 2014

GMG Davy Crockett Smoked Paleo Meatloaf

by | posted in: Beef | 0

Ingredients:

  • 1 lb Costco 88/12% Ground Beef
  • 2 eggs
  • Almond Flour
  • Crushed garlic/pepper/salt/pepper to taste
  • Tomato sauce
  • Diced onions and yellow bell peppers

Directions:

  • Mix all ingredients to achieve desired consistency
  • Form into loaf

Preheat the Green Mountain Grill Davy Crockett Tailgater to 200ºF with Pacific Pellet Hickory Gourmet BBQ pellets.  After smoking the Meatloaf for an hour at 200ºF increase the temperature to 375ºF until the internal temperature of the meatloaf reaches a minimum of 160ºF. Always cook to internal temperature and use recipe times for planning purposes .. Took 2½ hours to come to temp.

Rest under a foil tent for 20 minutes before serving.

Top the meatloaf with tomato sauce after it reaches an internal temperature of 150ºF
Smoked Meatloaf with a side of salad and Sweet Potato Fries
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