Posts tagged ‘Big Green Egg’

Check Your Thermometers!!

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.

Firing up the Mini BGE for some brats

Firing up the Mini BGE for some brats

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.

Happy to be using the Mini Egg

Happy to be using the Mini Egg once again

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.

Definitely not reading accurately

Definitely not reading accurately

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….

NMT Favorite Grilled Chicken Marinade

Our take on Nibble Me This Favorite Grilled Chicken Marinade

Our take on Nibble Me This Favorite Grilled Chicken Marinade

     In case you didn’t know, we’re big fans of Chris over at NibbleMeThis (which from here on out will be referred to as NMT). When he posted his recipe for his favorite chicken marinade, back in April, I printed it out knowing I wanted to try it. We messaged back and forth over Facebook this past Saturday and he has graciously allowed me to share it with you. That being said, you still should go check out his website. Right now. Go. I’ll still be here when you get back.

Pouring the marinade into a Ziplock bag full of chicken legs.

Pouring the marinade into a Ziplock bag full of chicken legs

From NMT’s post:

NMT Grilled Chicken Marinade

makes:  enough for 3-4 pounds of chicken pieces

prep time:  10 minutes

cook time:  none for the marinade

Ingredients

3/4 cup buttermilk

1/4 cup greek yogurt

2 tablespoons lime juice

3/4 teaspoon kosher salt (optional)

1/2 teaspoon black pepper

1/2 teaspoon red pepper flake

1/2 teaspoon dried oregano

1/2 teaspoon dry minced onion

1/2 teaspoon dry minced garlic

Instructions

Mix ingredients together and pour over chicken pieces in a large zip top bag.  Seal, refrigerate, and marinate 4-8 hours.  Remove from marinade and drain off excess marinade before grilling.    Omit salt from the marinade if using a BBQ rub in addition to the marinade.  Tip for crispier chicken skin:  Remove chicken from marinades and allow to air dry on a raised rack in the refrigerator for 1 hour prior to grilling.

Legs on the Egg indirect at 400F

Legs on the Egg indirect at 400F

 We try and stick to recipes as close to possible the first time we try them out. However, we didn’t have minced onion, se we subbed in 1/4 tsp of onion powder instead. We let the chicken marinate for about 6 hours while we ran to the Farmer’s Market and did some other errands. When we got home, I set up the Egg for an indirect cook using  the Adjustable Rig from the Ceramic Grill Store and added a few orange and apple chips for smoke. I kept it light on the smoke as I wanted the flavor of the marinade to shine through rather than the smoke. I didn’t really time the cook, but I’d guesstimate that it took somewhere between 45 minutes and an hour. Once the chicken hit about 160F, I pulled the rig and grilled the legs directly for about a minute of two to develop a darker color and get a little crispier skin.

Chicken is done

Chicken is done

The chicken was allowed to rest for a few minutes while the lovely Mrs. G put the final touches on some potatoes and tomatoes that we had picked up earlier in the day from the Farmer’s Market.

Dinner is served

Dinner is served

     We’ve been cooking a lot of our chicken lately using the indirect method. I feel like when you are cooking chicken using a raised direct method over charcoal, it turns out really smokey regardless if you add wood chips or chunks. The fat dripping onto the coals produces a ton of smoke. You might like that kind of flavor, but I find it hides all the other flavors you have worked so hard to develop. Going indirect allows you to avoid that nasty smoke but ends up making the chicken take longer to cook. I think as a result we might have lost some of the flavor from the marinade. While the chicken was moist and the buttermilk, yogurt and lemon helped to tenderize the chicken, we didn’t get the “unique tang” that NMT was talking about. Don’t get me wrong, it was tasty, I was just looking for that “tang”. The other thing I wish I would have done differently was to allow the chicken to air dry in the fridge for an hour to get crispy skin. While the last few minutes cooking directly did help get the skin crispier, air drying it would have done a much better job. Not that we had an hour for that last step as we got home late from running errands and we were starving. Sometimes life just gets in the way. Regardless, if you are looking for a different marinade for your chicken, give this one a shot and don’t forget to head on over to NMT and check out some of his amazing recipes and if you like what you see there, keep an eye out for his upcoming book The Kamada Smoker and Grill Cookbook. I’ve already got mine pre-ordered.

Elevate Your Burger This Summer

Umami Burgers

Summer time is all about grilling burgers and dogs.

Summer time is all about grilling burgers and dogs.

     We are deep into spring and summer time is almost upon us.For some, that means pulling out the grill, dusting it off and maybe doing a few repairs to it in order to get ready for the summer. And then there are others, like us, who grill all year round.  Regardless of which camp you fall into, we all need a good burger recipe that we can fall back on to “WOW” our family and friends.  On that note, I present to you…Fish Sauce!!

This is the brand of fish sauce we use

This is the brand of fish sauce we use

     Fish sauce? In a burger? What has this guy been smoking? Yeah, I don’t blame you for thinking those things, but hear me out. For years, I’ve been hearing on the Egghead Forum and on GreenEggers about people using fish sauce in their burgers and absolutely raving about it. Fish sauce brings that umami flavor to your burger. Not sure what umami is? It’s one of the five basic tastes…sweet, sour, bitter, salty and you guessed it umami. Translated, it means “pleasant, savory taste” and what it does to a burger? Trust me…you are going to want to try it and find out for yourself, but I will say that it elevates your burger to that next level and will make your friends think you are some kind of burger genius while at the same time wondering what you did to get your burgers to taste so good. I’ll let you decide if you feel like telling them. One word of caution, do NOT smell the stuff as you are adding it to your burger. It does NOT smell like flowers, but don’t worry. You won’t smell it in your burgers when they are done.

Burgers on the grill

Burgers on the grill

Ingredients

  • 1 lb 80/20 ground beef
  • 2 tsp fish sauce
  • 1 tsp Worcestershire sauce
  • pinch of salt and pepper
  • optional – dash of Stubbs Beef Spice Rub or your favorite beef/bbq rub

 

Munster cheese added along with the buns

Munster cheese added along with the buns

Directions

  1. Mix together all ingredients together handling the meat as little as possible. Place meat in fridge to chill for a minimum of 30 minutes.
  2. Preheat your grill to 350-400F
  3. Grill burgers 3-4 minutes per side or until desired temperature is reached
  4. Build burgers using whatever condiments your heart desires
Burgers served up with corn on the cob and chips on our "best China"

Burgers served up with corn on the cob and chips on our “best China”

     So why did I wait so long to try fish sauce in our burgers if I had heard so many people raving about it? Honestly, it was because I couldn’t find it at my local grocery store. It wasn’t until a few months back when we went to an Asian market for some items for a stir fry that we found it. My wife got it for a recipe she was going to make, but I knew it would make it into some burgers in the very near future. I don’t think I will make burgers without it from now on.

     A few words of caution when using fish sauce. The stuff does smell. I mean it SMELLS. Trust me. You might not want to breathe it in. Fish sauce is also lo-ho-hoaded with sodium. Ours had 1800 mg per Tbsp!! Using 2 tsp per pound of meat and making four patties is going to add an extra 300 mg per burger. But it’s worth it. Trust me. Try it once, you won’t be disappointed.

Jalapeno Ranch Dip

J

Jalapeno Ranch Dip

     Looking for a dip to bring to your next party? Then look no further. Mrs. G whipped this up for a party we attended last weekend and it was a hit. I walked outside to say hello to some people and check out what was on the grill. By the time I got back, it was all gone! And there was already three salsas and dips on the table!

Ingredients

  • 2 cups of mayonnaise (we prefer Duke’s if you can get it, just for Pete’s sake don’t use light mayo)
  • 1/2 cup Herdez Tomatillo Verde Mexican Cooking Sauce
  • 1/2 cup buttermilk
  • 1/4 bunch of cilantro, roughly chopped
  • 4-6 jalapenos, deveined, seeded and roughly chopped (we used 5)
  • 2 one oz packets dry ranch dressing mix

Directions

  1. Add the first five ingredients to a food processor and blend until smooth. You may want to start with 4 jalapenos and adjust the heat level by adding more later if it’s not spicy enough.
  2. Stir in the ranch packets and whisk to incorporate.
  3. Serve chilled. The longer it sits, the hotter it will get.
4

Bet’cha can’t eat just one chip.

     Super simple dip recipe that will WOW your friends. Creamy with a little bit of tang from the buttermilk and tomatillo sauce and a bit of kick on the end from the jalapenos. Once you start eating it, you won’t be able to stop until it’s all gone. Or you run out of chips. Whichever comes first.

 

Disclaimer – I have no association with either Duke’s or Herdez and received no incentive or compensation from them. Just products we like, feel free to sub in your favorite brands.

Summer Beer

 

Summer Beer

Summer Beer. A refreshing cocktail for the hot months coming up.

     When Mrs. G and I first started dating, we would go to this pub close to her place called The Old Monk. Great pub feeling and atmosphere. Phenomenal beer and whiskey list. And the fish and chips? Out of this world. If you are ever in Dallas, I would highly recommend getting them. But that’s a topic for another time. What I want to talk to you about is a drink they have on their menu called Summer Beer. I ordered this drink one hot summer day, not really knowing what to expect. It was  recommended by our waitress and I was told it was a cool, refreshing drink which sounded perfect for if my memory can be trusted, it was approaching 100+ degrees outside. The menu simply described it as vodka, Blue Moon and lemonade over ice.

Summer Beer

Summer Beer

     I recently decided I wanted to try and recreate that drink at home as we no longer live 5 minutes away from that bar. It was a lot of hard work, and much alcohol was consumed, but I think I found a recipe that you the reader will enjoy and will get plenty of compliments for at your next barbecue or party. The things I do for you guys.  The following recipe is perfect for two good sized drinks.

Ingredients

  • 1 12 oz Shiner White Wing
  • 1.5 oz of Dripping Springs Vodka
  • 8 oz of lemonade
  • orange slices
  • ice

Directions

  1. Mix together first 3 ingredients
  2. Pour over an ice filled glass
  3. Add a slice of orange
  4. Squeeze orange into glass, sip and enjoy

     I suggested Shiner White Wing and Drippings Springs Vodka because I like to support Texas whenever I can, but feel free to use your favorite brand of vodka or Belgian White. Blue Moon is pretty common and easy to find in most areas as it is brewed by MillersCoors.

Doesn't that look good?

Doesn’t that look good?

     This just might be my choice of cocktails this summer as the heat bears down on us and becomes oppressive. Cool, crisp and refreshing. Just be careful. It does pack a punch and it will sneak up on you.

Bacon Wrapped Dove Breast

     I was rooting around in the freezer the other day, looking for something to cook when I came across some dove that I had shot last year. I had totally forgotten about these little beauties. How that happened, I have no clue, but I was super excited.

     If you are a hunter, or live with somebody who hunts, this method of preparation is probably familiar to you. I thought I would share it with you, my readers, anyway. If you ever get ahold of any dove, I highly recommend it. Or you could use chicken instead. I think chicken breasts would work well, but chicken tenders would be even better.

Bqacon Wrapped Dove Breast and Jalapeno Cheese Venison Sausage

Bacon Wrapped Dove Breast and Jalapeno Cheese Venison Sausage

          Prep is really easy. Unfortunately, I didn’t get any pictures of that process to share with you, but I’m sure you can figure it out. All you need is your protein (be it dove or chicken), a few jalapenos, some cheddar cheese (or Monterrey jack or whatever cheese you feel like) and bacon. Home made bacon if you got it, but store bought will work just as well. Get the thinly sliced bacon, not the thick stuff. That takes longer to cook and your protein will end up drying out, which is no bueno.

     Slice your jalapenos in half and de-vein and de-seed them. Then, slice the jalapenos into strips. Lay one strip of jalapeno on your protein.

     Next, slice your cheese into sticks about the same size as your jalapenos. Lay the cheese next to the jalapeno on top of your protein.

     Take a slice of bacon and cut it in half and then wrap your dove, jalapeno and cheese with the bacon. Use toothpicks if needed to hold the bacon in place. Try to make sure that the cheese is covered on both ends to prevent it from leaking out as it cook. Don’t worry if it’s not perfect, some cheese will end up leaking out no matter how well you wrap it. 

     Finally, sprinkle on some of your favorite rub on the bacon wrapped dove.

Finished with a little asparagus

Finished with a little asparagus

               To cook, grill the bacon wrapped dove indirectly at 350-400F until the bacon is crispy. On the BGE, I used the Adjustable Rig with the ceramic stone on the bottom level and the grate at the top level. If you do not have an AR, use the plate setter, legs up, with the grate on top. For a gas grill, light half the burners and then place the dove on the unlit site. For a charcoal grill, bank your charcoal on one side of the grill and place the dove on the other side. Cooking times will vary depending on your grill and temperatures, but for me it took about 30 minutes.

All plated up and ready to eat!

All plated up and ready to eat!

     This turned out to be a pretty tasty meal. Even tastier knowing that I had shot the dove. And the venison in the sausage. And made the bacon myself. I didn’t grow the asparagus, but then who grows their own asparagus?

      If you happen to have a bunch of dove and don’t know what to do with it, or you are looking for something else to do with chicken, try out this method. Highly recommended at our house and ranch.

Some Food Porn Pictures

We’ve been busy lately. No excuse for it. Haven’t had much time to work on recipes or post up new stuff and we’ve just been doing old things around here, but I thought I’d share some pictures anyway today. One thing we have been doing is homebrewing. This picture was a few weeks ago when we brewed up an Irish Red. Due to rain and cold weather, we had to brew in the garage.  

Brewing an Irish Red

Brewing an Irish Red

While we were working on the brew, we also had two rack of spare ribs going.

Spare ribs on the Egg

Spare ribs on the Egg

Sometimes you just get a craving for a good burger. These ones were 80/20 ground rib eye. If you can get ground rib eye rather than chuck, I’d suggest trying it.

Ground rib eye burger and ABTs

Ground rib eye burger and ABTs

We recently found thinly sliced brisket at a nearby Asian store. Picked it up not being sure what we were going to do with it. How about using it for ABTs instead of bacon?

Brisket wrapped ABTs

Brisket wrapped ABTs

In an effort to eat better, we pulled the wok out and did some stir fry on the Egg.

Shrimp stir fry

Shrimp stir fry

And how can you resist some leg quarters? Half rubbed with John Henry’s Texas Chicken Tickler and half with Salt Lick Rub.

Chicken leg quarters cooking indirect.

Chicken leg quarters cooking indirect.

Brush ’em with a little Lauren’s Spicy Sauce from Salt Lick and add some home made venison jalapeno cheese sausage.

Almost done.

Almost done.

Served up with some sautéed ‘shrooms and some kale. Um, Um good.

Dinner is served

Dinner is served

I’ll try and work on and finish up some new recipes this weekend to share with you this week. Unless March Madness ends up taking too much of my time. Sorry for the lack of new recipes lately. Hope this food porn will hold you over till then. Thanks for benig patient with us.

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