Posts Tagged ‘yummy’
When you have the time it is worth it to invest in a really wonderfully cooked steak. I love the reverse sear method. You end up with a very evenly cooked steak that is oh so juicy and delicious!!
Some of the snow has actually melted in my backyard. We still have about 3-4 feet in places.Ugh. Its just never ending with potentially more snow coming on Saturday. Oh my goodness. It just needs to stop.
I walked by a gorgeous pile of lemons at the market and I just had to make something lemony.
I love whole chicken smoked and stuffed with aromatics. This recipe will perk up your taste buds and bring a little bit of sunshine into your day. Even if you still can’t see your lawn under all that snow. I love the leftovers for this as well. I purposely made 2 whole chickens just so I could have shredded chicken, lettuce and tzatziki wraps the next day.
Luscious & Lemony Greek smoked Chicken
- 2 Whole Chickens 3-4lbs each
- 2 lemons zested then quartered
- 3/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 3 tablespoons minced garlic
- 2 tablespoons dijon mustard
- 2 tablespoons Greek oregano
- 1 tablespoon apple cider vinegar
- 1 1/2 tablespoons rubbed thyme
- 1 1/2 tablespoons dried parsley
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
In a medium bowl whisk oil, lemon juice, zest, oregano, thyme, parsley, garlic, vinegar, salt, pepper. On a baking tray coat the chicken in the marinade and refrigerate for 1 hour.
Prepare you grill for medium heat indirect. (300F)
Place quarters of lemons into the cavity of the chickens then place on grill indirect.
Grill indirect until the internal temperature of the thigh and leg meat is 180 and the breast 165F approximately 2 hours.
I used hickory pellets in my Traeger for this chicken.
Rest tented lightly for 10 minutes prior to carving.
Serve with tzatziki sauce, grilled pita bread and salad. I bought my Tzatziki sauce the day I made this but the following is my go to recipe for the homemade version.
- 2 cups whole fat Greek yogurt
- 1 large English cucumber seeded, peeled and very finely minced
- 2 tablespoons freshly chopped dill
- 2 tablespoons minced garlic
- zest and juice from one lemon
- generously salt & pepper to taste
In a medium sized bowl mix all ingredients. Taste test then add salt and pepper. Set aside in fridge for a minimum of 4 hours or even overnight.
New video! So excited to share this with everyone. I ♥ Bacon!! Bacon pig candy is just all sorts of awesome. SO much fun. Make sure you subscribe to the channel We have so much more to come. .
My two youngest kids entered their very first Kids Q contest last year. It was at Roc City Ribfest. This contest has it all – a World Bacon Championship, a KCBS contest, A Charity Rib Contest and a Kids Q Contest. It is one of my favorite contests and I never miss it.
I think anyone who does Competition BBQ gets a anxious at awards. All that hard focused work and waiting to hear your name called. However I have never ever been so nervous and on the edge of my seat as I have been waiting to see how our kids did. Glad to say they came in 3rd and they and all of us were so proud.
They asked over the March Break if they could do a guest blog post … so here it is. With a couple of videos…
This is Ella & Gabe’s recipe for Bacon Wrapped Double Dogs. They look forward to seeing your comments.
We started making the video with both of them…. ummm well lets say Gabe Tapped out after his funnybone took over.
Bacon Wrapped Double Dogs
Serves 6 o3 Super hungry people who each two each.
- 12 all beef wieners
- 18 pieces of thinly cut bacon
- 6 slices of cheddar (length and width of open sliced wiener and 1/8″ thick)
- 6 hot dog buns toasted
Slice the wieners in half lengthwise careful not to cut all the way through. They should open like a book.
Open one of the sliced wieners and top with a slice of cheddar and additional wiener.
Wrap tightly with 1 to 1 1/2 slices of bacon.
Grill indirect at 275F for 15 minutes then flip to opposite side. Grill an additional 15 minutes. You may want to grill direct in the last couple of minutes or until the bacon is crispy and done to your liking. Serve them on a toasted hot dog bun.
Add condiments (Ella eats it with Ketchup- Gabe likes mustard & ketchup) and serve.
Well it was time for me to create a brand new Youtube Channel. Very excited to share it with you all. I am planning on lots of content uploads this year with how to videos, goofy vids I shoot on my BBQ adventure and so much more.
Please make sure to subscribe and check out this brand new Trailer for Season 2 of BBQ Crawl that will premiere April 1 on the Travel & Escape Channel
When it is snowing and blowing I like big bowls of soups and chili. This soup is really easy to make. My recipe doesn’t have any cream but feel free to add up to a cup for a richer soup. The most lengthy part of this recipe is the smoking of the sweet potatoes. Smoking sweet potatoes brings out their sugars, and a really nice nutty flavor.
I smoke them at 275F indirect with hickory, maple or apple. The time can really vary from 3-5 hours depending on their size. Make sure to pierce them multiples of times with a fork or a tip of the knife prior to placing them in the smoker. If you are going to get a nice fire going – you may as well use the whole grill space. I do large batches of sweet potatoes in the smoker then freeze for later use. I like the texture of the sweet potatoes to be really soft. The fork should have no resistance when I poke the potato. When I freeze them I leave them in their jackets then wrap in plastic wrap individually then into a large ziploc bag. Then its easier to pull them out for a mash, a soup, ravioli or even in a sauce.
For the Soup:
- 3 medium smoked sweet potatoes peeled and chopped
- 2 large (1 pound) large leeks chopped & rinsed well
- 1 medium sweet onion finely chopped
- 2 stalks celery finely chopped
- 3 tablespoons bacon fat
- 2 tablespoons minced garlic
- 5 cups chicken stock
- 2 teaspoons fresh thyme
- Kosher salt & pepper to taste
- 1/4 lb bacon cooked then crumbled
- Chopped chives
- Nonni’s Focaccia Croutons Parmesan with Garlic (Available at Sams or Costco)
In a large pot add the leeks, onions, celery, a pinch of salt and the bacon fat. Sweat the veggies for at least 15-20 minutes until they just begin to soften. Add the sweet potatoes, garlic, thyme and chicken stock. Bring the soup to a boil then simmer for 45 minutes to an hour until the leeks are completely soft. Using an immersion blender puree the soup until smooth. Taste the soup then add salt & pepper to your liking. Serve garnished with chives, croutons and bacon. Serve hot or cold.
It is the blah time of year people. Blah. Blah to the icky roads, blah to the I am over winter already just blah. This is the perfect time to make something sunny & bright.
This tasty salad will perk up your taste buds and your mood.
Start with picking the biggest and brightest peppers you can find.
After you have roasted your peppers cut them into long strips. Arrange them in a starburst pattern on a large plate alternating colors. No you don’t have to. You could just throw it all in a bowl and be done with it…… but c’mon it just makes it look pretty….. go with it.
Make sure to assemble the dressing in a small mason jar. There will be plenty leftover for another salad.
Sprinkle on some finely minced red onion, crumble on some feta, a few chopped scallions or herbs, then drizzle on the dressing. Seriously easy stuff.
Packed with flavor its a family favorite at our house. Its a blah buster. Enjoy.
Roasted Pepper Starburst Salad
- 4 large peppers roasted & cut into strips
- 1/2 cup crumbled feta
- 1/4 cup finely minced red pepper
- 2 tablespoons assorted chopped herbs (thyme, parsley, chives, dill)
- herb dressing (recipe below)
- 3/4 cup canola oil
- 1/4 cup red wine vinegar
- 2 tablespoons dijon mustard
- 2 teaspoons dried dill
- 2 teaspoons dried oregano
- 1 teaspoons dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Assemble all dressing ingredients into a small mason jar. Secure the lid and shake vigorously. Refrigerate any unused dressing.
Frozen cherries are on sale this week at one of my local grocery stores. As soon as I saw them I knew I had to make this sauce again. It is a sweet with heat type of sauce. Like more heat ? Add more chipotles or reduce the amount for a sweeter sauce.
I’ll be using this sauce on some ribs this weekend. mmmmmm BBQ.
Cherry Chipotle BBQ Sauce
- 3 cups Frozen Sweet Cherries
- 1 cup Ketchup
- 1/2 cup Brown Sugar
- 2 Chipotles in Adobo sauce (*Adjust to your heat preference)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Yellow mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Granulated garlic
- 1 tablespoon Granulated onion
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Kosher salt
Place all ingredients into a medium sized pot. Bring to a boil then simmer for 10-15 minutes. Set aside to cool then using a blender or food processor pulse until smooth. Great on pork.
I love Beef. So many great cuts … so little time. I also love my mortar & pestle. Very soothing to smash the daylights out of some ingredients. Good for stress relief.
We had this tri-tip for dinner tonight = super easy . I used my traeger grill tonight with Oak pellets. I like doing tri-tips on charcoal and gas grills as well however it’s cold out there and I opted for an easier route tonight.
If you are not familiar with Tri-Tip you really should be. It is an excellent cut of beef. Just make sure to cut across the grain and never over cook it.
Smashing Good Beef Tri-Tip
2 beef tri-tip (2-3 lbs each)
¼ cup apple cider vinegar
½ cup canola oil
2 tablespoons minced garlic
1 tablespoon coarsely ground black pepper
1 tablespoon kosher salt
1 tablespoon smoked paprika
2 teaspoons granulated onion
2 teaspoons dried parsley
2 teaspoons dried chives
1 teaspoon ground chipotle powder
1 teaspoon mild chili powder
Assemble all of the marinade ingredients into a small food processor or mortar and pestle. Pulse or grind until fully mixed. Place your tri-tips in a ziploc bag and cover with marinade. Remove as much air as possible from bag and place in the fridge for a minimum of 4 hours or overnight.
Preheat grill to medium high heat. (I set my Traeger to 275F)
Smoke until the internal temperature is 130F (on a pellet grill this can be anywhere from 1 – 1.5 hours)
Remove from grill and rest tented with foil for 10 minutes.
Slice the beef thinly across the grain and serve with residual juices.