There are a some foods that I can count on that I know Duke will eat. I think most parents will agree on these foods. Hotdogs, corn dogs, chicken nuggets, pizza, hamburgers, mac n cheese. I think these foods are universally liked by all kids. Needing a quick Sunday cook, I decided on hot dogs for The Boy, but I didn’t really want a hot dog. I did find these Polska Kielbasa in the deli section of my grocery store. I think I might have had them before, but I can’t remember, so I decided to give them a shot.
Dietz and Watson Polska Kielbasa, handcrafted, made in the USA, no MSG added and gluten-free if you care about those things. Not fancy food, but a little bit more sophisticated than a hotdog. I was surprised to find when I opened the package that all the links were still connected. Had I been using a larger grill, I would have kept them that way, but since I was using my Mini and space was limited, I used a knife to separate the links.
To cook these, I fired up the Mini BGE to around 400 direct and turned them every 3 or 4 minutes for about as long as it took to drink a beer. The sausage was fully cooked, so all I was doing was reheating it and adding some char. Don’t let your grill get too hot. You don’t want the casings to burst as you will lose all the juices and your sausage will be dry.
After I had finished my beer, and they sausages were cooked to my liking, I served them up on some hot dog buns with some course ground mustard, a little salad and some collard greens my wife had cooked up for her dinner.
The sausage was pretty good. Way better than Hillshire Farms or some of the other mas produced kielbasa. The casing had a nice snap to it. They were pretty mild in my opinion. Not spicy, not really smokey that I could discern. Pretty mild. The texture of the meat kind of surprised me. They were pretty emulsified and reminded me of a hot dog. All in all, a pretty decent sausage and great for a quick dinner.
We’re still here. Still kicking. Been real busy at work, short staffed, working lots of weekends so I haven’t been posting much. That’s all about to end soon…hopefully.
Anyway, got home from work and had a package waiting for me. A Kick Ash Basket. Heard a lot of hype about it. Can’t wait to try it out. Supposed to make cleaning out your Egg easier and allows the Egg to get up to temp faster. We’ll see.
One thing’s for sure, it’s Duke proof!!
I’ll let ya know how it works and just so you know this product was paid for with my own hard earned cash. I have no connection to, affiliation with nor ever been in contact with this company.
Just to keep this food related, we did bring the Mini out of hibernation this weekend. Don’t think its seen any action since June I think.
Sunday, I was taking the large Egg apart to clean it out and install the Kick Ash Basket when I noticed this
That’s a bummer, but I’ve already sent an e-mail to BGE this morning along with pictures and my replacement has been approved and as soon as it shows up to my local dealer (Elliot’s hardware in Plano), I’ll go pick it up. I’m sure there is still plenty of life left in this one, but the day it does break into a million pieces, I want to have a replacement on hand. Gotta love BGE and their lifetime warranty. 🙂
I guess the only other “Eggciting” thing to share is that Mrs. G gave me the go ahead to start working on a new table/outdoor cooking area for the Eggs. All I have is a rough sketch so far.
Hopefully, we’ll have something a little more exciting to share with you shortly.
Picked up some pork tenderloins the other day at Sams’s. 3 went in the freezer and one took a 24 hour bath in this stuff.
First time trying it out, sounded interesting. For this cook, I decided to use the Mini since it’s been sitting dormant for a while. Went and ahead and hooked up the new Flame Boss 100 to see how it would work on the Mini and a direct cook. Set it for 400.
Tenderloins sure do take up a lot of room on the Mini. Almost done.
Took about 30 minutes or so to hit 145, I was shooting for 140. Don’t tell anybody.
You noticed the tooth picks sticking out of one end? I like to fold over the skinny end of a tenderloin and secure it in place. I find that if left alone, that skinny end will end up being way overdone. I’ve tried using butcher’s twine, but the skinny end tends to slip out when the tenderloin is flipped. Toothpicks just seem to work better for me.
As always with large proteins, I let it rest about 10 minutes before slicing.
Look at all that juice!! We served it up on a bed of rice and drizzled on some of the reserved marinade. When using marinade that has touched raw meat, I boil it for 10 minutes and then let simmer until it reduced and thickened up a bit. I don’t know if that is technically “safe” and might not be restaurant approved, so do it at your own risk. I’ve never gotten sick, nor has anybody I’ve ever served, but I’m throwing out a little warning there for you to heed or not.
I was actually a bit surprised. It came out really good. Not really like your average teriyaki at all. Not overly salty, but had a sweetness to it that was very interesting. Even though I overshot the temp I was gonna pull it at by 5 degrees, it was still plenty juicy and oh so tender. The leftovers are gonna make some great sliders served up on some King’s Hawaiian rolls. 😀 I just wish I had made some kind of slaw and/or caramelized onions to go along with it. Will definitely use this marinade again in the future.
Summer is upon us and people are firing up their grills across the country. Whether they be year round grillers or just fair weather grillers, I bet more grills get fired up this month than any other of the year. Regardless of which camp you fall into, it’s always a good idea to periodically check your thermometers to make sure they are reading accurately. Both your grill thermometers and instant read meat thermometers.
I was reminded just how important that was last night when I went to fire up the MINI. Don’t get me wrong, I love my Mini Egg, but it hasn’t seen a lot of action lately. If you told me I had used it less than five times this year, I wouldn’t be surprised. The Large has been seeing all the action lately as we’re usually grilling both proteins and veggies.
Last night, however, I was only doing brats and so it got the nod. I lit it per my normal method (paper towel soaked in oil, shoved through the bottom vent and lit), sat down with an ice cold glass of tea and started to read while occasionally tossing the ball to Oliver, our German Shepherd, when he would actually bring it back. I’d glance over at the Mini every so often to see how it was doing. 200F. Gonna be a bit longer. Read some more. Still at 200, maybe a bit higher.
OK…something is not right here. Peeked down the top vent and there was plenty of red hot coals. Held my hand over it. NOPE. That ain’t 200F!! Thermometer must be completely out of whack. Closed my vents to where the normally are for a 350-400F cook and tossed the brats in anyway.
So basically I cooked the brats blind, I had no idea what temp I was at, but I forged ahead anyway. Wait a few minutes, turn, wait a few minutes, turn again. Listen for any sizzling that would be an indication that they were too hot, the skins had split and juice was leaking down into the coals, which is a bad thing, of course. While this was happening, I thought back to grilling pre-BGE. Years grilling on kettles, offsets and gas grills. Grills that either did not have thermometers or ones that read LOW-MED-HIGH. I reminisced about holding my hand over the heat and counting how long I could hold my hand there to give me an indication of how hot my grill was. A great trick every pitmaster should know and one I’m glad I learned. I figure I was somewhere in the 350-400F range. Thankful that I have those skills and don’t need to rely on a thermometer.When the brats were done, I pulled them and checked the thermometer one last time. Dead on 200F. Yep, definitely out of whack.
So how do you know if your thermometer isn’t calibrated? There’s two easy ways. You can submerge it in a glass of ice water and it should read 32F. Obviously, with my thermometer, that trick won’t work since it only goes down to 50F and who really cares if its accurate at that end of the scale? The other thing you can do is to submerge your thermometer in boiling water. You remember science class, right guys? What temperature does water boil at? That’s right. 212F. Plus or minus a bit depending on altitude and barometric pressure and all that. You can try and get all precise, but if you are in the 210F ballpark, I’d call that good enough.
What do you do if your thermometer is off? I can’t speak to all thermometers as there are so many out there, but if its one like this or a Tel-Tru, there should be a nut on the back. Use a wrench and turn the nut until the dial reads 212. Clockwise will make it read higher, counter-clockwise will make it read lower. Only slight adjustments should be necessary to dial it in to 212F.
As for me? I’m probably just going to toss mine. It’s the old school thermometer that used to come with the Egg. I’m not sure its even a Tel-Tru, which is what they come with now. To be quite honest, I kinda recall that the stem got bent awhile back and I had to put quite a bit of force into it to bend it back. I don’t exactly recall what I did to bend it, but ever since I’ve been moving my new Tel-Tru thermometer from Egg to Egg depending on which one I am using. I just forgot last night. After bending the stem, I’m not sure it even works anymore. I’ll just replace it with a more accurate thermometer. Heck, maybe I’ll even look into seeing if there is a digital version out there I could use….
The other week a member on the Egghead Forum who goes by the handle R2Egg2Q posted up a picture of some lamb chops that he had cooked and they looked amazing. I don’t have much experience cooking lamb. I suppose it might be partly that I did not grow up eating it. And partly because of the price tag, I’ve been afraid of messing it up. R2Egg2Q’s lamb looked so good, though, and everybody said it cooks up just like a small steak, so I figured I’d give it a shot using his recipe.
Don’t those look pretty? I picked them up at Central Market and they were about 2 -2.5″ thick. Not being a lamb expert, I wasn’t sure how many to get and erred on the safe side by getting six (which turns out to be way too many for 2 people BTW). Total cost came out to about $33. Gee…I hope I don’t screw this one up.
Herb and Garlic Lamb Loin Chops
6 lamb loin chops
1 Tbsp thyme , chopped fine
1 Tbsp oregano, chopped fine
1 Tbsp rosemary, chopped fine
2 cloves of garlic, minced
Zest of 1 lemon
1 tsp kosher salt
1/4 tsp black pepper
1/4 cup EVOO
optional – Dizzy Pig Red Eye Express or other coffee flavored bbq rub
Mix the herbs, garlic, lemon zest, salt and pepper and EVOO together in a small bowl.
Place the lamb chops in a dish just large enough to hold them. Brush the marinade on both sides and allow to sit for at least 2 hours.
Set up your grill for a direct cook and preheat to 450F.
Lightly dust the lamb chops with Red Eye Express (or other coffee flavored BBQ rub) on one side. Place dusted side face down on grill and lightly dust the other side.
Grill 4-5 minutes per side or until internal temp reaches 130-135.
Remove from grill, loosely tent with foil and allow 10 minutes to rest before serving.
I really don’t know why I was worried. If you think about it, they are just like really, really tiny t-bones or porterhouse steaks. Or even pork loin chops. Same part of the animal, just smaller.
Mrs. G whipped up the Winter Mushroom Risotto that can be found in the February 20014 issue of Southern Living. Not a real hard recipe, but it is time consuming as it takes constant stirring for 30-35 minutes.
The lamb loin chops were divine. Herbaceous, if you will with just the right notes of citrus in the background and a hint of the coffee flavored rub. This will be my go-to recipe for lamb chops from now on. The lamb really paired well with the risotto, too. It was a perfect Valentine’s Dinner. Oh? Did I not mention that? Yes, this was how we celebrated Valentine’s Day rather than face the mad hordes that descended on all the restaurants last Friday. Who needs that hassle? We just took it easy, had a nice meal at home and then…
What I would do differently? Not much. I think the only thing I would change would be to cook them on a bigger grill. Cooking them on the Mini was just pushing it. Really crowded grate and they were hard to flip and maneuver. That much meat really drops the temp of the grill as well. Yeah, I’d definitely do them on the Large next time and that’s about the only change I would make.
I think I have conquered my fear of lamb. It’s just another hunk o’ meat, although a little more expensive than beef. But if you treat it just like any other steak and monitor the internal temp, you will be fine. No need to worry at all. Next, I want to tackle a rack of lamb…