Dizzy Pig is back at it again adding to their “-ish” rubs with the new release Bayouish. Once again, they’ve sent me a sample before they release it to try out. I honestly don’t know why they choose to include me on their little list of people who get to sample it first, but I am glad they did.
Along with a small sample, they sent a little note.
Enough of all that. Time to get cooking.
Now why would you want to blacken your fish outside? Couldn’t you just do it inside? Check that above pic. See all that smoke? Can you imagine how smoky your house would be after that? This dish is better prepared outside so you don’t smoke out all your family, friends and/or pets.
Sometimes, I don’t know what I would do without Mrs. G. She found a recipe somewhere and whipped up some dirty rice to go along with the fish. Not sure what all went into it except hot breakfast sausage, chicken livers (we had some left over from the risotto), celery and rice. Whatever it was, it was tasty.
The red snapper was pretty darn tasty and I can see us using Dizzy Pig’s Bayouish often once they officially release it. It had a nice flavor and didn’t overpower the fish at all. If anything, Mrs. G and I both wish it had a bit more spice to it. I understand when marketing to the masses, you have to please a wide range of palettes, but the heat was just lacking in our humble opinions. Nothing a little hot sauce won’t fix. Or mixing in a little cayenne to the rub. Otherwise, the flavors were pretty well balanced. If you like really spicy food, this might not be the rub for you, but if you are addicted to blackened fish, you should give it a try.
Not much of a recipe today, more of a technique for how to smoke a ham. Now, I don’t no why we don’t cook hams more often, but for whatever reason, we don’t. And as far as I can recall, this is the first one we’ve ever done on the Egg. It’s not like they are hard. And they don’t take too long. I guess we don’t do them often because we don’t have enough people to eat on them.
This past week, Mrs. G mentioned that she didn’t want traditional BBQ type food for the Texas Oklahoma game. No traditional meats, no bbq sauces and especially no potato salad or cole slaw. So we started brainstorming and she decided she wanted a ham. I wanted a plain, smoked ham (aka naked ham which we might cover later this year), but Mrs. G wanted a spiral sliced honey cured ham from HEB. What Mrs. G wants, Mrs. G gets. Happy wife, happy life. If you aren’t from Texas and don’t have an HEB or Central Market near you, just go with whatever brand your store carries.
These hams are already pre-cooked, so in reality, you aren’t cooking them. You are simply warming them up. So why bother to warm them up on the Egg or smoker? To introduce more smoke, of course! When you are ready to smoke your ham, set up your smoker for an indirect cook and stabilize it at 300F. We used the Adjustable Rig from the Ceramic Grill Store with the large oval stone (wrapped in foil for easier clean up) on the bottom level and the oval grate on the third level. If using the Big Green Egg plate setter, I would use it legs up with the original grate setting on top of that. For smoke, we decided to go with two small chunks of cherry wood and a handful of hickory.
Allow the ham to warm up to 145F. Let me say once again, that the ham is already pre-cooked. You are just introducing smoke to it and warming it up. Once it reaches 145F, it is done. Our ham weighed in somewhere between 9 and 10 lbs and took about 2.5 to 3 hours to cook. If you are done early (which we were), simply wrap the ham in aluminum foil. Get a small cooler and line it with old towels (not the ones that are for guest or you will end up sleeping on the couch), place the ham in the cooler and place a few more towels on top of it. This will give you time to finish up your sides, or sit down and enjoy a cold beverage and hopefully watch your team whip up on their opponents. Two hours later, the ham will still be too hot to handle with bare hands, believe me.
Once you are ready to eat, feel free to use the included glaze or make one of your own up if you are so inclined. Mrs. G took one bite of the ham and told me to forget about glazing it, that it was that good by itself. Happy wife, happy life.
If you are looking for sides, nothing goes better with a ham than black eye peas, cornbread and maybe some scalloped potatoes and greens. That would be for another post, however.
And once you are done eating and all the dishes are taken care of, feel free to pat yourself on the back, pour another cold one and enjoy what’s left of you day. You’ve earned it.
Hopefully, you didn’t invite to many people over and there will be plenty leftover for sandwiches the next day. I know we have pleny leftover. I wonder what we could do with that this week? Hmmm….
About two weeks ago, when I posted the Bacon Blue Cheese Grilled Potato Salad, I promised that the next time Mrs. G made her Mashed Potato Salad, I would post it up here. This recipe was handed down from MeMaw (Mrs. G’s Grandmother) to her daughter and then to Mrs. G and will be handed down to our kids someday.
Now, I don’t really know what kind of ties this has to Alabama. I don’t know if it is a common dish there or not. All I know is that MeMaw lived in Alabama at some point in her life and that is what it is called in her recipe (**update – I’ve been informed that MeMaw was born and raised in Alabama and moved to Texas when she was 18**). If any of you are from Alabama, I’d love to hear your thoughts on it. Anyway, I’m going to hand this over to Mrs. G to finish off the post.
This one of those recipes that you have to taste as you go along. Some people like it more mayonaisy and some like it more mustardy. I like it somewhere in the middle. You can add but you can’t take away! Tasting is key.
Recipe by Memaw!
Ok, it’s me, Griffin. I’m back and here to let you know what I think of this dish. Back when I was dating Mrs. G and I first had this potato salad, I was a little surprised, to say the least. Let me start off by saying that I’ve never been a huge fan of potato salads. If a barbecue doesn’t have one, it’s not a big deal to me. Meat is the center and showpiece of any good barbecue. This one caught me off guard, though. It was unlike any potato salad I had ever had. It’s got the texture of mashed potatoes, but served cold. And yet it has all the familiar tastes of a normal potato salad, it was just missing those big chunks of potatoes (that are often undercooked in my experience). To be honest, it was kind of hard to wrap my head around it. After having it a few times, I really began to like it and now after years and years of being served this potato salad, it’s become the one I prefer.
How do you like your potato salad? Chunky or smooth like this one? Does yours lean more towards a mayo or mustard base? I’d love to hear what kind of potato salad you guys are eating alongside your barbecue…if any.
I think of pork tenderloins as the often overlooked portion of the pig. Which when you think about it is really a shame. It’s the same cut that is used to make filet mignon, just from a pig, not a cow. It’s a very lean cut of meat and since it is not weight bearing, it contains less connective tissue and is extremely tender when cooked right. In the barbecue world, however, most of the attention goes to ribs and butts and even pork belly. Granted, you do not want to cook a tenderloin low and slow, but it’s still a wonderful cut of meat when grilled over high heat.
Last night, I wanted to do something other than just grill a whole tenderloin. I looked for recipes, but most contain fruit of some kind. Nothing wrong with that, but if you’ve ever met Mrs. G, you would know that wouldn’t fly in our house. Somewhere along the line, my ADHD kicked in and I found myself looking up compound butters, don’t ask me how that happened. Then it hit me…why not treat the tenderloin like individual steaks and top it with a compound butter? And since a pork tenderloin is the same cut as a beef tenderloin, why not wrap it in bacon and treat it like a filet mignon? (I know this isn’t rocket science and it’s not something new under the sun, I’m just explaining how my thought process works)
I really like how the above picture turned out. Shooting pictures of fire is not an easy task, especially when it’s dark out (we got a really late start on dinner) and you have minimal outdoor lighting. Not the best pic in the world, but I still like it.
Resting your meat after cooking it allows the muscle fibers in the meat to relax and the juices to redistribute throughout the meat. If you slice into your meat right after it comes off the grill, you will end up with a puddle of juice and a dry hunk of meat. That is no bueno. By allowing the meat to cool, the muscle fibers will relax and when you slice into it, the juices will stay right where you want them, in the meat and not on your plate. Five to ten minutes is good for a steak, longer is better for a roast or large piece of meat. So endeth today’s science lesson.
Tonight’s dinner was served up with a simple salad and roasted cauliflower. As you can see from the above picture, when the pork was sliced on the plate, we did not end up with a puddle of juices. Although that piece might have cooked a bit more than I would have liked, it was still tender and juicy. The bacon added a salty flavor while the Salt Lick rub added a bit of peppery heat. The garlic mustard compound butter placed on top and allowed to melt down onto the pork added a rich depth to the tenderloins. It might not be healthy, but it sure tasted good and was a step up from grilling a plain, whole tenderloin. One last thing before I let you go…don’t forget to remove those toothpicks. 😉