Friday, April 17, 2015

Tomahawk Cut Rib-Eyes

One sweet rib-eye with roasted potatoes and steamed veggies.
 I picked up a couple of bone-in rib-eyes from Olde Towne Butcher last weekend. They were about two inches thick (probably a bit thicker, next time I'll measure them), tomahawk cut with a bone handle sticking out. Because of how thick they were I planned to reverse-sear them on the grill. I drizzled some canola oil on them and then gave the steaks a healthy covering of my go-to beef rub,'s Big Bad Beef Rub (Note: I use their original rub recipe with salt).

The reverse sear: I set up my Weber grill for indirect cooking with charcoal. The rib-eyes went on the indirect side, each with a remote temperature probe so I could monitor the cooking process. I flipped them when they got to about 70 degrees internal temperature. I put them over the coals when their temps got to about 105 degrees. I flipped them once more and took them off the grill at about 130 degrees and let them rest.

After, resting.
For sides I steamed some veggies (to add color to the plate) and made oven-roasted potatoes using Lipton Onion Soup mix (these are a great easy side for almost anything).

The rib-eyes were like butter. They always are from Olde Towne Butcher. I'll probably do it again this weekend.
Look at that juicy rib-eye!

Thursday, July 31, 2014

Wednesday, July 30, 2014

Tuesday, July 29, 2014

Tomahawk Rib-Eye on the Grill

Perfectly cooked rib-eye.
Wow. It's been awhile since I posted anything. That doesn't mean I've not been having any BBQ adventures! Here's the most recent one.

I came home yesterday to find my best friend in the whole wide world, my wife Annie, had gone to Olde Towne Butcher (Facebook) and procured a two pound tomahawk cut rib-eye. Just for me. This baby was so big I knew I could grill it only one way: the reverse sear!

Now normal people like Bobby Flay will tell you to sear the meat over high heat and then finish it off over low indirect heat. This will work fine, but I have better results reversing the process. I cook the meat on the indirect side of the grill until it's almost done, then sear it off over high heat to finish. Look at that picture on the left. With the reverse sear you get a nice even color throughout the meat and an excellent crust on the outside. I think doing it the other way gives you less pink in the middle (did I say I was shooting for medium rare?).

It hangs off the plate!
So the first thing I did was lightly coat the monster meat with canola oil and give it a dusting of Amazing Ribs Big Bad Beef Rub (original recipe with salt). You can see what a monster cut that was. It didn't even fit on a regular dinner plate!

Now it's grilling time. Since this was a weekday I decided to use the gas grill. I put a good amount of mesquite and apple wood chips in the smoker box on the direct side of the grill.
Indirect, half-way done.
The meat went on the indirect side with a thermometer probe. I planned to flip it when it was 75°-80°F. This picture was when I was about to flip it after about 15 minutes. Of course I wrapped the exposed bone in aluminum foil so it wouldn't burn.

After about another 10-55 minutes the meat was about 105°F so I moved it over to the direct side of the grill. When it was at 115°F I flipped it again and then took it off when it hit 125°F.

After it rested for about 10 minutes I dove i. Perfectly cooked, buttery tender!

This is how you cook a rib-eye!

This baby is searing!

Sunday, September 23, 2012

Jucy Lucy

The Jucy Lucy, or Juicy Lucy, originated in Minneapolis. In it's pristine form, it's two hamburger patties with cheese stuffed inside. When cooked the cheese is molten and oozes out when you bite in. Variants use other ingredients, such as jalapenos or onions, instead of or with the cheese. So the The Jucy Lucy is a stuffed hamburger.

Left: Ready for the top patty. Right: Ready for the grill.
Today we decided to make our own Jucy Lucies (Lucys? Lucy's? Whatever). We started off with ground beef and added Worcestershire sauce, Cajun seasoning, and onion powder to make the patties.  Then we stacked some New York extra sharp cheese on the bottom patty and sealed the deal with another one on top.

After cooking on the grill with some pecan chips smoking for added flavor we built the hamburgers on toasted buns smeared with spicy brown mustard. I prefer onion rolls and put the lettuce, onion, and tomato on the bottom. A healthy squirt of ketchup on top added the finishing touch.

Sunday, July 15, 2012

Grilled Lobster Tail Po' Boy

So I had a couple of lobster tails laying around this weekend and wondered what to do with them. Obviously the grill would be in play, but I've grilled lobster tails before. I wanted to mix it up a bit.

So I looked around the spice cabinet and saw some Cajun spice shake begging to be used (really, it called to me). So, Cajun seasoning, shellfish... Po' Boy!

The po' boy is New Orleans' unique take on the hoagie. According to Wikipedia, it's usually made with roast beef or fried seafood. The seafood variant typically has a remoulade sauce. Well, I wasn't planning on cranking up the fryer this weekend, so I opted to grill the lobster tails. Tradition be damned.

I made a tangy remoulade (except I used roasted garlic instead of raw) and mixed some more of the roasted garlic with melted butter to baste the lobster tails. I recommend using Zatarain's Creole Mustard in the remoulade. It has a great spicy flavor and the whole mustard seeds give it great texture.

So I brushed the lobster tails with the melted garlic butter, tossed on some Cajun seasoning, and grilled them for about five minutes per side (until the flesh was opaque). Since I was planning to cut them up for a sandwich I didn't care about keeping the shells intact for plating. Which was a good thing since the shells did not cooperate with me when I was getting the tails ready for the grill.

While the tails were cooking I tossed half an lemon on the grill to cook also. A little canola oil helps the lemon get those nice grill marks. Cooking a lemon this way really releases the juice and adds a little smokiness. Grill your lemons whenever you can.

Finally the lobster was done, the lemon was just charred enough, and the remoulade had rested long enough in the fridge. Time to assemble the po' boy. I used an Italian style roll (I know, not traditional). I spread a healthy portion of the remoulade on both halves, added shredded lettuce and red cabbage, then piled on the lobster. I finished the po' boy with a couple of tomato slices and a quick squeeze from the grilled lemon.

End result? A great sandwich you'd be proud to serve your guests. But you'd prefer to keep it all for yourself.

What's that? Lobster's too expensive? Use grilled shrimp instead. It's great both ways.

Tuesday, June 19, 2012

Garbage Pizza

Garbage Pizza fresh from the oven.
So I was trying to think of something to do with the really thick cut bacon I got on Father's Day. Then it hit me: Garbage pizza!

Garbage pizza is everything but the kitchen sink. Basically you throw anything and everything you want on the pizza, cover it in cheese, then bake it.

For this, I used a store bought boboli crust as the base. I covered it with a thick layer of tomato sauce with sausage, onion, and peppers. Then a layer of thick cut pepperoni, sliced smoked ham, and then the bacon.
Now that's some thick bacon!

The bacon was almost a quarter inch thick and each slice was over twelve inches long. I sliced three strips of bacon into chunks then cooked them until they were almost crispy.

I may have tasted a few pieces along the way. Quality control.

After these went on the pizza I added the veggies: Sliced onions, green bell peppers, and mushrooms.

Finally, a heapin' helpin' of shredded mozzarella topped it off.

After thirteen minutes in the oven at 450° the garbage pizza was ready. The first slice was excellent.
Ready to eat.
Waiting for the cheese.

And before you say it, yes I know this wasn't cooked on a grill or a smoker. I promise the next time I make pizza I'll use the grill.