Jalapeno cheese sausages

Just an Update

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.

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Kick Ash Basket

One thing’s for sure, it’s Duke proof!!

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Kid tested

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.

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Jalapeno cheese sausages

Sunday, I was taking the large Egg apart to clean it out and install the Kick Ash Basket when I noticed this

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Cracked fire box

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.

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Sidewalk chalk…not just for kids

Hopefully, we’ll have something a little more exciting to share with you shortly.

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Settling in to a new Home

Moving.

Nobody likes to do it. Sure, the prospect of a new place is fun. But the actual moving…not so much. Packing, turning off utilities and setting up new ones, getting all the bills updated with new addresses. The actual physical act of moving (while a new roof was getting installed on the same day !!). And then unpacking. Throw in a 17 month old boy, a sick wife and a MIL on moving day and well I’ll let you imagine…

But now we’ve been in the new place for two weeks and things are starting to get back to normal.

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We’ve landed on the tee box on the 18th hole of a golf course somewhere or other
I knew when we first saw the house, that we’d start cooking more outside once again. Mr.s G really did not like the backyard at the last place and I don’t blame her. But she’s enjoying being outside here, and so has Duke.

We had to break in the house with some burgers

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There’s something special about lighting up a grill at your new place for the first time…
Done

 

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Served on our finest China of course
And some simple drumsticks

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Nothing fancy here
And fish is always healthy

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Rainbow trout, I believe
And can’t go wrong with pizza

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My preferred setup on the Egg for the dough we like
And what Texan doesn’t like brisket

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I’ll let you wonder how it turned out. I might have had one too many and then forgot to take pictures. LOL
Last night I tried a new marinade for shrimp. It was pretty darn tasty, but I think I need to tweak it a bit. When I get it down just right, I’ll be sharing it here I think.

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Pretty good shrimp, but they need some work
And after Duke went to bed, I smoked some meatballs that will be for dinner tomorrow night.

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Meatball’s view of the backyard
I tasted one when they came off and I can already tell you that they will also need work. Not enough seasoning in them at all. Another item to work on.

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Meatballs finishing up
So that’s what’s been keeping us busy lately. We’ve got a ton of work to do. Landscaping, expanding the patio possibly. Tons of little projects here and there that went neglected with the last owner. I’m gonna have to do something to get the Egg off the porch since its so small and still keep it covered so I can grill/smoke in the elements. All the joys of home ownership. At least Mrs. G was smart enough to convince me to get the inside of the house painted before we moved in…

And I couldn’t leave without the obligatory pic of the kiddo.

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Monkeying around at the aquarium

Alabama White Wings

Geez…it’s been a long time. I s’pose I could give you a dozen reasons why I haven’t done a blog post in a while, but I’m not that kinda guy, this isn’t that type of blog and you probably don’t care. So I’ll just give you one…

Meet Duke
Meet Duke

I’m sure you don’t want to see a ton of baby pics. Nobody does unless they are family or close friends, but let me say he’s already made a pilgrimage to Lockhart. And while he didn’t get to try the brisket (come on, he only had two teeth at the time), I know he’s looking forward to it.

Duke's first trip to Black's BBQ in Lockhart, Texas
Duke’s first trip to Black’s BBQ in Lockhart, Texas

OK. On to the real reason you are here. BBQ. You know my obsession with wings. My fifth food group. Love just about any type of wing out there. I’ll try any kind and I’m always searching for new recipes. So why did it never occur to me to add Alabama white sauce? No clue, but when Mrs. G showed me the recipe in her latest Southern Living, I knew it was on.

Now, I’m no expert on Alabama sauce. Never been there. Never eaten it out at a BBQ joint. I’ve made it once, but I have no idea how authentic that, or this recipe, was, but I was willing to try it. For you guys. ‘Cause that’s the kinda guy I am.

As I mentioned, this recipe came from Southern Living. June 2015 issue, page 118. I did make one change to the recipe. It called for Creole Mustard. I didn’t have any, so I used Gulden’s Spicy Brown Mustard. Didn’t feel like going to the store and I figured it was close enough. Oh, and I didn’t oil my wings and toss with salt and pepper. I skipped the oil and used John Henry’s Texas Chicken Tickler rub, although any good bbq or chicken rub would work.

Alabama White Sauce

  • 1/3 cup Mayo (We use Duke’s)
  • 3 Tbsp chopped fresh chives
  • 1 Tbsp prepared horseradish
  • 4 tsp apple cider vinegar
  • 2 tsp Creole mustard (or spicy brown)
  • 1 tsp coarsely ground pepper
  • 1/4 tsp sugar
  • 1 finely grated garlic clove

Makes about 2/3 cup which will be plenty for about 3 lbs of wings

Whisk together all the ingredients a coupla hours ahead of time, or overnight if you have the time, and park it in the fridge until you are ready to use

I’m not going to get into how to grill wings again. I’ve done it plenty of times. In fact, I don’t even do them the same way twice anymore. Get your grill somewhere around 400-450F indirect, cook turning every so often until temp reaches 175-180F. Thirty, forty minutes or so. Or a coupla beers. I don’t know. I wasn’t paying attention. Just enjoying the evening You really can’t overdo wings like you can a chicken breast, and that higher temp gets you a crispy skin.

Grill chicken wings indirect
Grill chicken wings indirect

When the wings are done, place them in a large bowl and pour the sauce over and toss to coat.

Getting happy
Getting happy in the sauce

Once the wings are nice and coated, grab a roll of paper towels, or a real towel, dig in and enjoy.

Dinner is served
Dinner is served

I really wanted to have some tater tots on the side, but I remembered I didn’t have what you would call a healthy lunch, so I opted for a salad instead.

I thought the wings were pretty good. Interesting for sure. Creamy and tangy. And messy…like all wings should be. Mrs. G used the words “Unique” and “Different” and “Tangy”. Not my favorite wing ever, but not bad. I’d probably do them again. Maybe even try it with some half chickens or chicken pieces.

Like I said before, I have no idea if the sauce is authentic, so please don’t come cursing me and saying that this isn’t real Alabama sauce. And that no self respecting Alabaman (is that right?) would make it that way. I’m just a guy following a recipe.

I’m gonna try and start writing some more posts again. I’m not gonna promise one a week, or every other week. I don’t want to lie to you or myself. Hell, I might not make one a month. I’ve got other things that are demanding my attention, but when I get time and when I stumble on a good recipes worth sharing, I’ll try to get them up here for you. For now, I’ll leave you with one final parting shot…

Is there anything cuter than a sleeping baby on your lap? Goodnight.
Is there anything cuter than a sleeping baby on your lap? Goodnight.

Soy Vay Island Teriyaki Pork Tenderloin

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.

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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.

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Tenderloins sure do take up a lot of room on the Mini. Almost done.

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Took about 30 minutes or so to hit 145, I was shooting for 140. Don’t tell anybody.

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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.

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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.

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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.