tag:blogger.com,1999:blog-55166528108281469582024-02-02T02:50:25.136-06:00Grizzly'sBBQAn assortment of at home recipes with a special emphasis on the age old art of grilling & smoking.Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-5516652810828146958.post-38994031957781549612009-12-15T08:16:00.007-06:002009-12-17T14:43:38.646-06:00Southwestern Chicken Roulade<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazitT0HXienO7fBqEFdK7n8Dtg1QjpfxhVyr5tDLnGmf2SBzepU4e6lInE8aGyOpSjWwGe54CPi8tMt4HdluortIp_9elwmagoSObAgXgsTECio_CpJEcWaU_1N8102nkgEMp-9DeBU0/s1600-h/Roulade.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 140px; height: 140px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazitT0HXienO7fBqEFdK7n8Dtg1QjpfxhVyr5tDLnGmf2SBzepU4e6lInE8aGyOpSjWwGe54CPi8tMt4HdluortIp_9elwmagoSObAgXgsTECio_CpJEcWaU_1N8102nkgEMp-9DeBU0/s320/Roulade.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5416242864952338274" /></a><br /><div style="text-align: center;"> </div><div><br /></div><div> One thing that is so easy to make, yet looks so very impressive, is a Roulade. Roulade is from the French word Roule, or Roll. Simply put it is a meat rolled up with some type of filling. The filling can be almost anything, from a cheese type spread, vegetable or even another type of meat. I was introduced to Roulade's by my good friend Jeremy. Since then I have made several different types. This weekend I decided to try my hand at a Southwestern Chicken Roulade.</div><div><br /></div><div style="text-align: center;"> I started with 4 boneless, skinless Chicken breasts <span class="Apple-style-span" style=" ;font-family:Georgia, 'Times New Roman', sans-serif;font-size:medium;"> which I pounded out to about 1/4 inch and filled it with a layer of Chorizo and Pepper-Jack Cheese.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Georgia, 'Times New Roman', sans-serif;"><br /></span></div><span class="Apple-style-span" style=" color: rgb(41, 48, 59); font-family:Georgia, 'Times New Roman', sans-serif;font-size:13px;"><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#000000;"> </span></span></div><div><span class="Apple-style-span" style="color:#000000;"><i><span class="Apple-style-span" style="font-size:small;">Chorizo is a pork sausage which is highly seasoned. It is produced throughout Europe, Spain and Portugal in particular. It is also a staple of Mexico. The seasoning used in Chorizo is really dependent on what country it is produced in. The Mexican influenced Chorizo which we get here in Texas is generally seasoned with among other things Cumin, Garlic, Paprika and of course Chile Peppers.</span></i></span></div><div><span class="Apple-style-span" style="color:#000000;"><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;"> You start by browning your chorizo and breaking it up into small pieces. If you can get the bulk chorizo, great. If all you can get is the chorizo Sausages, be sure to remove the outer skin by taking a sharp knife, cut down the length of the sausage and remove the outer skin.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;"> Next take all your pent up aggression out on the Chicken. Place your boneless, skinless chicken breast on a piece of plastic wrap and cover. Using a meat mallet, a cast iron fry pan, rolling pin or even a heavy saucepan, strike the chicken at a slight angle until you get it to about 1/4 inch in thickness. By doing it at a slight angle it allows the chicken to stretch out in one direction.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;"> </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;">Once the chorizo is browned, drain and allow to cool. Once cool mix the Cheese with the chorizo together and apply a thin layer over the chicken to within 1/2 inch of the edges. Fold the sides in and roll the chicken up starting with the narrowest end and secure with a toothpick.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;">Spray the roulade's with cooking spray and gently roll in a shallow bowl of masa harina*.</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:medium;">***</span><i><span class="Apple-style-span" style="font-size:medium;">Masa Harina is a Mexican flour used for making tortillas and tamales. DO NOT substitute all purpose flour or corn meal for the Masa Harina, since they are manufactured different ways and taste differently. Most stores carry some type of Masa Harina in their Hispanic sections. Just look for tortilla or tamale flour.</span></i></span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style=" font-style: italic; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">If you are unable to find the Masa Harina, simply go without a flour coating and brown the outside of the roulade.</span></span></div><div style="text-align: justify; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span"><i><span class="Apple-style-span" style="font-size:medium;"><br /></span></i></span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:medium;"> Place the roulade's into a 9x9 baking dish which has been sprayed with cooking spray. Bake in a preheated 375 F. oven for 30 minutes or until done (165 F. internal temp). Allow to cool slightly, then top each with a serving of your favorite picante sauce.</span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;color:#000000;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family:georgia;color:#000000;"><span class="Apple-style-span" style="font-size:medium;"><a href="http://grizzlysbbq.com/index_files/Page2313.htm">http://grizzlysbbq.com/index_files/Page2313.htm</a></span></span></div></span><div><span class="Apple-style-span" style=" color: rgb(41, 48, 59); font-family:Georgia, 'Times New Roman', sans-serif;font-size:13px;"><div class="main section" id="main" style="width: 430px; float: right; padding-top: 8px; padding-right: 0px; padding-bottom: 8px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; "><div class="widget Blog" id="Blog1" style="margin-bottom: 12px; padding-bottom: 12px; "><div class="blog-posts hfeed"><div class="post hentry uncustomized-post-template" style="margin-top: 8px; margin-right: 0px; margin-bottom: 24px; margin-left: 0px; "><div class="post-body entry-content"><div style="text-align: left; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div></div></div></div><div class="post-feeds"><div><span class="Apple-style-span" style="line-height: 32px;"><br /></span></div></div></div></div><div id="footer-wrapper"></div></span></div>Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0tag:blogger.com,1999:blog-5516652810828146958.post-70568374653440511832009-11-15T09:39:00.003-06:002009-11-15T09:41:33.673-06:00Smoked Beef Brisket<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-sJ428B6B3Yj7Ee_56435npXQtO5ynO2lKPp6zRCkODLoLlzWOVIGM53Qw-v-xkWkCCf096WgLdJ6a7i6VcN1NRCiY3HDbwAeTVBd5NAT8HUkgM1H_T10p9YK3nGyacNO-NMxDyighR0/s1600-h/IMG_2328.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-sJ428B6B3Yj7Ee_56435npXQtO5ynO2lKPp6zRCkODLoLlzWOVIGM53Qw-v-xkWkCCf096WgLdJ6a7i6VcN1NRCiY3HDbwAeTVBd5NAT8HUkgM1H_T10p9YK3nGyacNO-NMxDyighR0/s320/IMG_2328.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5404355549737532802" /></a><br /><span class="Apple-style-span" style=" color: rgb(41, 48, 59); font-family:Georgia, 'Times New Roman', sans-serif;font-size:13px;">My buddy Jeremy came across some nice Briskets at H.E.B. the other day and was able to snag me a 10 pounder. After a little bit of extra trimming, I coated it real well with a dry rub, wrapped it in plastic and refrigerated it for about 36 hours. Saturday was such a nice day.....perfect for a smoke. Fired up the smoker at about 10am and stoked it with Hickory. Put the meat on about 11am. Then went inside and made up a good, basic beer mop. Except this time I added about 2 tsp each of ground dried Ancho and Arbol Chilies. The Ancho is a sweeter milder chile, while the Arbol is a little hotter. About 3:30pm, I wrapped the meat in aluminum foil and placed it back on the smoker for a couple more hours. When it was done it was perfect. Very nice smoke ring, nice hint of the chilies and still very moist. Can't wait to do another one.<div>Still working on the web site. Planning to get some better templates and change it up as soon as I get the time. Until then, check it out, email me and let me know what you think (be honest now..)</div><div><span class="Apple-style-span" style="color: rgb(204, 0, 0); "><a href="http://grizzlysbbq.com/">GrizzlysBBQ. com</a></span></div></span>Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0tag:blogger.com,1999:blog-5516652810828146958.post-54758396137405024552009-10-20T08:18:00.002-05:002009-10-20T08:36:53.556-05:00Smoked Turkey<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAv8Uhey-sSra8w5Gcr9Ob8zs6a9jBtjTflk7Ps1fUJyHUhXSBpyLiGTzV40j764f867f6o0dK0Kr31kXoZAXCuhI0P0eaENIYStYlrlmvaAfVEruHMAzwMbcLiWCE_qyFYkpwIQtyJJc/s1600-h/Smoked+Turkey.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 250px; height: 187px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAv8Uhey-sSra8w5Gcr9Ob8zs6a9jBtjTflk7Ps1fUJyHUhXSBpyLiGTzV40j764f867f6o0dK0Kr31kXoZAXCuhI0P0eaENIYStYlrlmvaAfVEruHMAzwMbcLiWCE_qyFYkpwIQtyJJc/s320/Smoked+Turkey.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5394675610596085250" /></a><br />A beautiful, dry sunny fall day in Dallas....its been a while since we have really seen the sun. Think its time to smoke something. Nothing could be better. It is real easy to do and gives you the opportunity to have turkey year round.<div>Bought a 6.5lb turkey breast. Rinsed it in cold water and patted it dry. Rubbed it in with <span class="blsp-spelling-error" id="SPELLING_ERROR_0">EVOO</span> (extra virgin olive oil) and liberally coated it with a good dry rub. </div><div>Place a small cooling rack in the bottom of a baking pan and add about 1-1/2 cups of chicken broth in the bottom....just enough to cover the bottom. Make sure the pan is one that you don't mind using in a smoker since it is going to turn dark due to the smoke. I then cut up 2 apples and 2 oranges and arranged the pieces on the rack. Place the turkey on top of the fruit pieces. Then place the whole thing in your smoker. I used a combination of both Hickory and Pecan and started it at a temperature of about 325 F. After about an hour I lowered the temp to about 200 F. Smoke it for about 4 hours or until the internal temp is about 175 F. </div><div> The fruit serves a duel purpose. Not only does it provide much needed moisture to the meat during the smoking process and help keep it from drying out, but it also adds a little extra flavoring to the turkey. Also, be sure to allow your meat to sit lightly covered for at least 15 minutes prior to cutting. This will allow the juices to spread evenly back throughout the meat. </div><div><br /></div>Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0tag:blogger.com,1999:blog-5516652810828146958.post-36663675756656248802009-09-27T12:46:00.002-05:002009-09-27T12:58:55.563-05:00Buffalo Wings<a href="http://www.grizzlysbbq.com/index_files/Page1938.htm">Buffalo Wings</a> are one of my all time favorites for a large group of people. I generally serve these along with something else.....Brisket, Pulled Pork sandwiches, Burgers etc. I will also serve them up two different ways which tends to satisfy most everyones taste. The first way is using just a good Lemon Pepper seasoning, and the other is with a good spicy (not overly hot) wing sauce. Both can be done at the same time and on the same grill. You just have to keep a close eye on wings as they cook since the longer they cook the better the chance for flareups from your fire. You can also get the 8-10 pound bag of individually frozen wing sections, simply allow them to thaw at least enough to make sure none of the pieces are frozen together. They don't have to be completely thawed prior to cooking.Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0tag:blogger.com,1999:blog-5516652810828146958.post-67952039068800840282009-09-24T16:53:00.002-05:002009-09-24T17:05:47.558-05:00Sausage and Cheese FrittataI have always enjoyed breakfast (and lunch and dinner) so I am very familiar with the typical omelet. A Frittata is a type of Italian omelet which is not folded and is baked in an oven or in my case a grill. It can be very simple or enriched with a number of additional ingredients such as; Bacon, Sausage, Tomato, numerous cheeses and vegetables....even pasta. I decided to give it a try and made a <a href="http://www.grizzlysbbq.com/index_files/Page1916.htm">Sausage and Cheese Frittata</a>. It is actually very easy to make and can be cooked in an oven or even in a grill using indirect heating. Once I got all my cheeses grated and veggies cut it was simply a matter of putting it all together and baking for about 30 minutes. I was serving 4 people so I used 10 eggs and it was more then enough. I think next time I'm going to roast a variety of vegetables and use those in it.....mmmm....can't wait.Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0tag:blogger.com,1999:blog-5516652810828146958.post-39654815196849912602009-09-18T17:04:00.002-05:002009-09-18T17:10:44.523-05:00Bacon, Pineapple, Shrimp......Needed a quick, tasty, fancy appetizer.....mmmmmm....hey, how about <a href="http://grizzlysbbq.com/index_files/Page2018.htm">Bacon wrapped Pineapple Shrimp</a>. Easy to make.....yes. Quick......yes. Tasty...... definitely. All you need is Bacon, large to jumbo sized shrimp, and some chunk pineapple (canned or fresh). Only about 10 minute prep time and 6 minute cook time. These things will be gone in no time.Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0tag:blogger.com,1999:blog-5516652810828146958.post-63905727324334032442009-09-05T20:03:00.004-05:002009-09-05T21:43:08.331-05:00Pizza and LasagnaI have finally decided that I have a problem....I am a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">smokaholic</span>, a grill junkie.... whatever you want to call it. I want to cook almost everything on the grill. I know what your saying, "its time for an intervention". Well you may be right, but lets hold off until after the holidays. <div>Today I decided to have a nice simple Italian meal. One with plenty of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">carbs</span> (why not, its the weekend). So we had <a href="http://grizzlysbbq.com/index_files/Page1396.htm">lasagna</a> and believe it or not, <a href="http://grizzlysbbq.com/index_files/Page1068.htm">pizza</a>. Although I really wanted to do the lasagna on the grill, I opted to make it in advance and heat it in the oven, thus leaving the grill for the pizza. </div><div>The <a href="http://grizzlysbbq.com/index_files/Page1396.htm">lasagna</a> is very simple to make and can be prepared days in advance and simply heated when you are ready for it. </div><div>Now, I am the first to admit that I live by the KISS principle, which my Dad instilled in me at a young age.....Keep It Simple Stupid. If there is a way to do something easier and shorter AND it doesn't deter from a positive outcome, then I am all for it. Because of this I decided to try an "Oven Ready" lasagna made by Skinner. No need to boil the pasta ahead of time, simply use it straight out of the box. After a little apprehension and disbelief, I was really <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">surprised</span> that it came out just fine. </div><div>As for the Pizza, I have <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">definitely</span> found that NO pizza chains pizza can hold a candle to homemade pizza on the grill. Not only is it MUCH better tasting but it is a whole lot cheaper. Seems like a no <span class="blsp-spelling-error" id="SPELLING_ERROR_4">brainer</span> to me. Although there are several sources for pizza dough; refrigerated dough, dough made from scratch or even bought from a pizza shop, I would stay away from the ready made crusts. Now that's just a personal opinion. If you live in the Dallas area, there is a great little Italian grocery store in East Dallas by the name of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5"><a href="http://www.jimmysfoodstore.com/">Jimmy's</a></span><a href="http://www.jimmysfoodstore.com/"> Food Store.</a> Besides getting just about anything Italian in the way of meats, cheeses or ravioli, they also sell 20oz balls of pizza dough for $2. Each of these balls is good for two 12"-14" pizzas and can be stored in the freezer for weeks when properly wrapped. </div><div>I have also found that everyone should have a basil plant. I bought one this spring and it has <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">tripled</span> in size. I now have an endless supply of "FRESH" basil. Next I am getting some Thyme and Rosemary. Fresh herbs on a <a href="http://grizzlysbbq.com/index_files/Page1068.htm">pizza </a>really do improve the flavor. </div><div><br /></div>Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0tag:blogger.com,1999:blog-5516652810828146958.post-37424586425294709562009-08-23T12:08:00.003-05:002009-08-29T16:00:20.964-05:00Shooters and PigsHere it is Saturday, the girls are gone and its just me, my son and the Ranger Baseball game. How cool is that. Decided I needed some "Stadium Food" that we could graze on during the game. Two easy choices came to mind; <a href="http://grizzlysbbq.com/index_files/Page934.htm">Texas Shooters</a> and Pigs (or should I say Cows) in a Blanket. <div>Although <a href="http://grizzlysbbq.com/index_files/Page473.htm">Pigs in a Blanket </a>were originally made using pork sausage, very often they are now made with smoked beef sausage. Both of these "Shooters" can be made prior to the big game and kept warm for pretty much the duration of the game. So satisfying those hankerings anytime during the 3 hour telecast shouldn't be a problem. Click on the following links to get to the recipes for both these. </div><div><br /></div><div>And while we are on the subject of Shooters, lets look at where they came from. </div><div>Shooters are a variation of the original all time favorite.....<a href="http://www.grizzlysbbq.com/index_files/Page1147.htm">Sliders</a>, which were introduced to us in the early 1900's. </div><div><br /></div><div><br /></div>Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0tag:blogger.com,1999:blog-5516652810828146958.post-6611989221531428322009-08-14T09:18:00.004-05:002009-09-16T08:30:48.407-05:00New Web SiteIts been a while since my last post. I have not stopped grilling...... however I have been working hard on a new website. It is now up and running, although it is still in the "construction" stage. So you may find broken links, bad pictures, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">mis</span>-spelling (most <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">assuredly</span>) and other <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">glitches</span>. However I am working to correct all of these. So If you get a chance get online and check out <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="Apple-style-span" style="color:#CC0000;"><a href="http://www.grizzlysbbq.com/">GrizzlysBBQ</a></span></span><span class="Apple-style-span" style="color:#CC0000;"><a href="http://www.grizzlysbbq.com/">.com.</a></span> Let me know what you think....good and bad. Any constructive <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">criticism</span> will be GREATLY appreciated.Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0tag:blogger.com,1999:blog-5516652810828146958.post-18596842512798009682009-08-03T08:12:00.002-05:002009-08-03T09:05:31.819-05:00Grilled Mac and Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOsW3Gv7SgZgb8uwmy_9FVSFGC4QzwvzxNwwmqj_TwIaYbMd85Tg_KaCuVnh6s3bm0xghhnQUAa4h6S0abzomLaSUsRV09HJwmlFuSmiuE1d0NQyR0AhIwYHRKJBVS1qMADpYczG8lCk/s1600-h/IMG_1990%5B1%5D.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOsW3Gv7SgZgb8uwmy_9FVSFGC4QzwvzxNwwmqj_TwIaYbMd85Tg_KaCuVnh6s3bm0xghhnQUAa4h6S0abzomLaSUsRV09HJwmlFuSmiuE1d0NQyR0AhIwYHRKJBVS1qMADpYczG8lCk/s320/IMG_1990%5B1%5D.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5365738373933775506" /></a><br />Just got home early this afternoon off a trip and needed something that wouldn't take hours to prepare and a trip to the grocery store. Happened to have a whole chicken laying around (doesn't everyone?) for which I would make <a href="http://sites.google.com/site/grizzlysgrill/flat-iron-chicken">Flat Iron Chicken</a>, and the makings for a souped up <a href="http://sites.google.com/site/grizzlysgrill/mac-and-cheese-on-the-grill">Mac and Cheese on the grill.</a> <div>Preheat your grill to about 350 degrees F. </div><div>Quarter your red and green peppers and place on grill, cooking until tender and sporting some very nice grill marks. Remove, dice and set aside</div><div>While your pasta is boiling; cut, grate and measure all your other ingredients and set aside. </div><div>When pasta is "al-dente" drain and set aside. </div><div>In a large saucepan (you can probably use the same one you used for the pasta) melt the butter and whisk in flour to thicken. </div><div>Add half of the milk (1cup) and whisk in. Begin adding cheeses one at a time whisking until thoroughly blended. If sauce becomes too thick begin adding milk. </div><div>Once the cheese is blended add in the black pepper, cayenne pepper and macaroni and blend thoroughly. Place in a 9x13 inch baking dish, sprinkle with bread crumbs and place in covered grill, heating indirectly. This is accomplished by turning off the gas burner on one side or moving the coals to one side, placing the dish on the cool side. Heat for about 12 minutes and serve warm.</div>Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0tag:blogger.com,1999:blog-5516652810828146958.post-90508255514204547462009-07-31T08:20:00.003-05:002009-08-07T11:04:23.530-05:00Ole Settlers Baked BeansWe had a good old family BBQ at my brother's house last weekend and my sister-in-law served up a really good baked bean dish. It is called <a href="http://sites.google.com/site/grizzlysgrill/ole-settlers-baked-beans">Ole Settlers Baked Beans</a>, and was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">truly</span> a nice change from the same old "pork and beans" you often find at <span class="blsp-spelling-error" id="SPELLING_ERROR_1">BBQ's</span>. If you try this recipe just once, I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">guarantee</span> you that it will not be the last time you will fix it. It is a GREAT side dish for any BBQ. <div>A nice option is to add some Cayanne, Hot sauce or diced pickled jalapenos.....if you are into something just a little spicy. </div>Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0tag:blogger.com,1999:blog-5516652810828146958.post-48921545481704928562009-07-24T19:46:00.008-05:002009-08-07T11:05:22.941-05:00Texas BBQ Party<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pA6Ktgi2V252K_MNbb-E2jp2DQ1kyhN6gtkMm9_Q0HOUnN-VawblYK4TRimJk_dwZijg1IZLWBGVvQcSTnyqUFFHcEUcNCchazh-pa5OJayC91DHjcyeXhTYlrsnSyRuLW7pACsoh0o/s1600-h/Texas+BBQ+005.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pA6Ktgi2V252K_MNbb-E2jp2DQ1kyhN6gtkMm9_Q0HOUnN-VawblYK4TRimJk_dwZijg1IZLWBGVvQcSTnyqUFFHcEUcNCchazh-pa5OJayC91DHjcyeXhTYlrsnSyRuLW7pACsoh0o/s320/Texas+BBQ+005.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5362405805534035666" /></a><br />This week we had a few people over including "Tina" who has a blog called "Mommy's Kitchen" which is very popular with many "Mom's" and viewed by quite a few of us "Men Folk". Feeling that the pressure was on, I wanted to have a traditional Texas BBQ. Subsequently, I decided on; A <a href="http://sites.google.com/site/grizzlysgrill/Home/raclette-cheese"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Raclette</span></a><a href="http://sites.google.com/site/grizzlysgrill/Home/raclette-cheese"> Cheese appetizer</a>, <a href="http://grizzlysgrill.blogspot.com/2009_06_01_archive.html">Pulled Pork Sandwiches</a>, Quintet Beans, <a href="http://sites.google.com/site/grizzlysgrill/Home/coleslaw">Coleslaw</a>, a <a href="http://sites.google.com/site/grizzlysgrill/Home/cherry-tomato-corn-salad">Corn and Tomato summer salad</a> and finished off with a nice warm <a href="http://sites.google.com/site/grizzlysgrill/Home/texas-peach-cobbler">Texas Peach Cobbler</a>. <div> I served the pulled pork "dry" with two different kinds of BBQ sauce on the side. One, which I call my "<a href="http://sites.google.com/site/grizzlysgrill/Home/bear-sauce">Bear Sauce</a>", was a recipe passed down from my father and is a vinegar based sauce which provides a little bit of a "zing" to the taste buds. The other is one of my favorite store bought brands; Jack Daniels - Hickory Brown Sugar. The Peach Cobbler was a traditional Texas Peach Cobbler, served with French Vanilla Ice Cream. </div>Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0tag:blogger.com,1999:blog-5516652810828146958.post-92226010327446817682009-07-17T10:26:00.010-05:002009-07-18T17:02:34.808-05:00Alas De Pollo Marinadas (Marinated Chicken Wings) and Costillas Marinadas (Marinated Beef Short Ribs)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1t1krtGBgoJk624uqLHdRNak98jfgqIuD3DqhZeQ6DI-vL0S-W2vWwNTgcmdu6jVNfRp8ZxDfCJE7Sk3gmNyqW-9DRPdxe6im3Wj2qWqhO1yojr7LdDSVX_5o6wNYTvFck6Rw9T1gNq0/s1600-h/BBQ+007.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1t1krtGBgoJk624uqLHdRNak98jfgqIuD3DqhZeQ6DI-vL0S-W2vWwNTgcmdu6jVNfRp8ZxDfCJE7Sk3gmNyqW-9DRPdxe6im3Wj2qWqhO1yojr7LdDSVX_5o6wNYTvFck6Rw9T1gNq0/s320/BBQ+007.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5359923949567129490" /></a><br />Had some unexpected company last night. So I had to prepare something on the fly. On the way home I stopped by the local "<a href="http://lamichoacanameatmarket.com/">La Michoacana Meat Market</a>" and picked up a couple pounds of "Alas De Pollo Marinadas" (Marinated Chicken Wings) and a couple of pounds of "Costillas Marinadas" (Marinated Beef Short Ribs). Instead of the ribs being cut lengthwise, these are cut about 1/4 to 1/2 inch thick ACROSS the ribs so that each cut of meat has 3-4 small "riblet" bones. <div>Once they are placed on the grill, stay close, since it really doesn't take them long to cook. When you turn them for the first time be prepared for some flareup depending on the amount of fat on each piece. While cooking I also sprinkled on a course ground steak seasoning, but that was all. </div><div><br /></div><div>As for the wings, the only additional seasoning that I applied was some Lemon Pepper. I put the wings on a little earlier then the Costillas since they took a little longer to cook. </div><div><br /></div><div>Everything turned out perfect and there were very few leftovers, which is either a sign that the food was good or you just didn't buy enough (and I ALWAYS buy more then enough). </div><div><br /></div><div>Since my Daughter and her boyfriend weren't in the mood for either the wings or the ribs, they opted to buy a couple of very nice strip steaks, <a href="http://sites.google.com/site/grizzlysgrill/Home/basic-beer-mop/garlic-mashed-potato-s">garlic mashed potato's</a> and my Daughters specialty...<a href="http://sites.google.com/site/grizzlysgrill/Home/bacon-wrapped-green-beans">Bacon Wrapped Green Beans</a>. You never want to over season steaks since you want that nice beef flavor to stand out, so we simply added kosher salt, ground pepper and a little of the ground steak seasoning..........Nothing was left of those. </div><div><br /></div>Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0tag:blogger.com,1999:blog-5516652810828146958.post-48244261399632386032009-07-14T20:41:00.008-05:002009-07-15T15:29:39.571-05:00Smoked Beef Brisket<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrypqsNgTbSvTaa0y3IM-KlVlxfiP33pma9fFCherouBYEeH3igXsHQJXBIcaQ0h3BXoJkvIiiadG5BiOB5SItiFBs2g4aN7FyfQ1hhg7z3B-Yg0rhH3V2-nYIJMh1FitKYzAx4qc0090/s1600-h/Donny+Deployment+Party+023.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrypqsNgTbSvTaa0y3IM-KlVlxfiP33pma9fFCherouBYEeH3igXsHQJXBIcaQ0h3BXoJkvIiiadG5BiOB5SItiFBs2g4aN7FyfQ1hhg7z3B-Yg0rhH3V2-nYIJMh1FitKYzAx4qc0090/s320/Donny+Deployment+Party+023.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5358786753900468898" /></a><br />This weekend we had a large family get together. Our nephew was home on leave prior to being deployed to Iraq. It didn't take long to decide that a nice BBQ brisket would be perfect. The brisket, a couple of side dishes, hamburger buns and some good BBQ sauce and of course some cold beverages......mmmmm......doesn't get much better then that<div>Start by picking out a nice brisket. I always prefer one that's been trimmed and as with any other piece of meat whether it's pork or beef, pick one that has good marbling and a good 1/2" fat cap. Most of the sides can be prepared up to a couple of days in advance. This is especially true of the coleslaw which tends to taste better after about 24 hours. The mop that I used with the brisket was a <a href="http://sites.google.com/site/grizzlysgrill/Home/basic-beer-mop">basic beer mop</a>.</div><div><br /></div><div> </div><div> </div><div><div>This is what we settled on: <span><span></span></span></div><div><ol><li><a href="http://sites.google.com/site/grizzlysgrill/Home/bbq-brisket---hello-iraq">Beef Brisket</a> </li><li><a href="http://sites.google.com/site/grizzlysgrill/Home/cherry-tomato-corn-salad">Cherry Tomato Corn Summer Salad</a></li><li>BBQ baked Beans</li><li><a href="http://sites.google.com/site/grizzlysgrill/Home/bbq-brisket---hello-iraq/coleslaw">Coleslaw</a></li></ol></div></div>Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0tag:blogger.com,1999:blog-5516652810828146958.post-84849538082684455752009-07-06T18:14:00.002-05:002009-07-06T19:09:34.941-05:00Turkey Burgers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQYqvHyk1d-XZtXj14wOhShYMic1EPpkZg7A_al2hXBrgpGZhE42e46mdtVI0__aLcaMCW6WvCKTW-1agzM6Tp1KQfvzLFI-w3562yMcA4ykgKJ3qjfMc00W2L8AhRUuHh8MsQ0QHCsS7G/s1600-h/turkey+burger"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 120px; height: 80px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQYqvHyk1d-XZtXj14wOhShYMic1EPpkZg7A_al2hXBrgpGZhE42e46mdtVI0__aLcaMCW6WvCKTW-1agzM6Tp1KQfvzLFI-w3562yMcA4ykgKJ3qjfMc00W2L8AhRUuHh8MsQ0QHCsS7G/s320/turkey+burger" border="0" alt="" id="BLOGGER_PHOTO_ID_5355503624193448530" /></a><br />Well, this weekend was another 4th of July cookout. I had all the intentions and plans to have some nice juicy smoked baby back ribs........problem was I think everybody else in town had the same idea. So I fell back to the old reliable....hamburgers and hot dogs. Now this is a REAL let down for someone who was REALLY in the mood to do some REAL BBQing, but I was intent on making the best of it. <div> Since my beautiful daughter Jill has been working real hard to eat "the right things" and avoid red meat (blasphemy)....I decided to make not only some regular burgers but also some Turkey burgers. There are some things I have learned when working with turkey on the grill. First, Turkey is very low in fat...and for that reason it tends to dry out when subjected to open flame cooking. Second, Turkey tends to not be as "flavorful" as a good side of beef....and for THAT reason you need to add your own seasonings. So here is a good "basic" Turkey burger....</div><div><br /></div><div><ul><li>3lbs. Ground Turkey (try to get an 85/15 ratio or better)</li><li>1/4 Cup Seasoned bread crumbs, ground</li><li>1/4 Cup Onion, finely Diced</li><li>2 Egg whites</li><li>1/4 Cup Parsley, fresh and chopped</li><li>3 cloves Garlic</li><li>1tsp. salt (preferably kosher)</li><li>1/4 tsp Black Pepper, ground</li><li>1/2 tsp Worcestershire sauce</li><li>1/2 tsp Soy sauce</li></ul><div>Now just mix all these ingredients together and form into Patty's. The meat will appear more moist then ground beef. If it has trouble maintaining shape, simply add more bread crumbs. </div><div><br /></div><div>It is very important that you preheat your grill on high ahead of time. Place the formed Patty's on a the cooking grate which has been oiled (cooking oil on a rag or in a spay bottle works great). Allow to cook for several minutes then flip. DO NOT PRESS DOWN ON THE PATTY'S WITH YOUR SPATULA. I know you have probably seen it done a million times on T.V. but this is a big NO NO. All that accomplishes is to rid your burger of its flavorful juices and leave you with a dry piece of cardboard. If you like your burger pink, this is the time to take it off. If not, move it to the cool side of the grill surface and close the lid. This will allow the interior to continue cooking while minimizing overcooking of the exterior. If you want a "BBQ" burger this is also the time to brush on your favorite BBQ sauce. This will allow the sugars in the sauce to carmalize and give your burger a nice glaze. Just be careful, if you allow the burger back over the flame, that carmalization quickly becomes "gristlization"</div><div><br /></div><div><br /></div></div>Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0tag:blogger.com,1999:blog-5516652810828146958.post-85371878368601547322009-07-04T09:48:00.003-05:002009-07-04T11:03:27.774-05:00Flat Iron ChickenALRIGHT.....yesterday I decided to try something a little different. This was a cooking method that I had seen before and that my good friend Jeremy had told me about......You have your beer can chicken, Fried Chicken, Pan Fried Chicken, Baked Chicken, etc. But now there is another weapon for the arsenal...... I call it Flat Iron Chicken. So simple even a Bear can do it (sorry, just another play on commercials).<div>For this it is nice to have a heavy Cast Iron Skillet.<br /><div><br /></div><div> You start of with a nice whole chicken. </div><div>Using a sharp knife....or better yet....a GOOD pair of poultry sheers (also known as <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">culinary</span> sheers or more accurately "Heavy scissors").....<a href="http://www.virtualweberbullet.com/butterflychicken.html">cut the chicken</a> from "stem to stern"along the back bone and lay the chicken flat. Then simply remove the keel bone. Rinse the chicken under cold water and pat dry. </div><div>From here on you can marinate or season the chicken any way you want....the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Sky's</span> the limit. However this is how I did it: </div><div><br /></div><div><ol><li>Preheat your grill and skillet on high for at least 10 minutes </li><li>Liberally season the entire bird with dry rub (<a href="http://www.adkinsseasoning.com/">Adkins Western Dry Rub</a>)</li><li><a href="http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm">Oil</a> your cooking surface. I use a plastic spray bottle with an oil with a high smoke point. </li><li>Place the chicken bone side down on the cooking grate</li><li>Place the Iron Skillet on top of the chicken (don't forget it's HOT)</li><li>If using a gas grill (which I do), lower your heat to low and close the lid.</li><li>After about 15 minutes Turn the chicken and again place skillet on top. </li><li>After about another 10-15 minutes, I turned the bird again and sprinkled some <a href="http://sites.google.com/site/grizzlysgrill/Home/mexican-spice-mix">Mexican Seasoning</a> on top. </li><li>Just before the chicken appears to be done I squeeze some <a href="http://sites.google.com/site/grizzlysgrill/Home/black-magic-finishing-sauce">Black Magic Finishing Sauce</a> over the bird. </li></ol><div>Cooking the chicken this way shortens the time needed and quickly cooks the chicken throughout. </div><div>REMEMBER....this is how "I" did it. As long as you have a chicken and some good marinade or seasoning mix you can't go wrong. </div><div><br /></div><div>Things you will need:</div><div><ul><li>1 whole Chicken</li><li>GOOD poultry sheers (or a very sharp knife)</li><li>Dry Rub (or any other seasoning / marinade you prefer)</li><li>1 Cast Iron Skillet</li><li>Black Magic Finishing Sauce</li><li>Tex Mex Spice Seasoning. </li></ul></div></div><div><br /></div></div>Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0tag:blogger.com,1999:blog-5516652810828146958.post-17743983313276069512009-07-04T09:31:00.002-05:002009-07-04T09:48:22.727-05:00Chicken MarinadeI know, I know.....there are hundreds of chicken marinades out there, but every now and then one comes along that just grabs your attention. Not only is it very easy to make, it adds just a little kick without hurting the tasebuds of even the most bland pallets. Of course the best way to marinate any piece of meat is to place the meat and marinade into a ziploc bag, sqeeze out the excess air and refrigerate anywhere from a couple hours to overnight. <div><br /></div><div>Simply place all ingredients in a food processor or blender and combine on high for 2 min. until smooth.</div><div><br /></div><div><span class="Apple-style-span" style="font-family: arial; color: rgb(61, 61, 61); font-size: 13px; line-height: 15px; "><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "></p><ul><li><span class="Apple-style-span" style="font-style: italic; ">2 jalapeno peppers</span></li><li><span class="Apple-style-span" style="font-style: italic; ">2 limes, juiced</span></li><li><span class="Apple-style-span" style="font-style: italic; ">1/8 cup chopped Italian parsley leaves</span></li><li><span class="Apple-style-span" style="font-style: italic; ">1 1/2 tablespoons minced garlic</span></li><li><span class="Apple-style-span" style="font-style: italic; ">1 cup <span class="Apple-style-span" style="color:#000000;">Olive Oil</span></span></li></ul><p></p></span></div>Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0tag:blogger.com,1999:blog-5516652810828146958.post-22185881219561929552009-07-03T11:10:00.003-05:002009-07-03T11:21:31.185-05:00Basic Beer Mop<span class="Apple-style-span" style=" ;font-family:'Times New Roman';"><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 3px; padding-right: 3px; padding-bottom: 3px; padding-left: 3px; width: auto; font: normal normal normal 100%/normal Georgia, serif; text-align: left; "><div><ul>A mop is some type of liquid / sauce which is applied or "mopped" on a cut of meat (much like basting) which is being slow cooked or smoked. Although its main purpose is to prevent the meat from drying out during the slow cooking process, it also provides another layer of flavor. Although there are hundreds of mop recipes out there, they are all as individual as the person creating it. This is a basic mop recipe which can be built upon any way you like. Most everything is pretty straight forward. For the dry rub I usually use <span class="Apple-style-span" style="color: rgb(41, 48, 59); line-height: 20px; font-size:13px;"><span class="Apple-style-span" style="color: rgb(153, 0, 0); "><a href="http://www.adkinsseasoning.com/" style="color: rgb(148, 15, 4); text-decoration: underline; ">ADKINS western style seasoning</a>. </span><span class="Apple-style-span" style="font-size:130%;color:#000000;"><span class="Apple-style-span" style="font-size: small;">The drippings come from </span><span class="Apple-style-span" style="font-size: small;">the pan after the meat has slow cooked overnight. If the meat has not been </span><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="Apple-style-span" style="font-size: small;">pre</span></span><span class="Apple-style-span" style="font-size: small;">-cooked then you can eliminate that particular ingredient. </span></span><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;"> All the ingredients are mixed together and allowed to simmer over a low heat for a few minutes. </span></span></span><div><br /></div><div><ul><li>12 oz of beer (a good dark beer is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">preferable</span>, however any will do)</li><li>1/4 cup Cider Vinegar</li><li>1/4 cup Vegetable Oil</li><li>1/2 medium Onion - Chopped or sliced into thin strips</li><li>2 Cloves Garlic - minced</li><li>1 Tbs <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Worcestershire</span> Sauce</li><li>1 Tbs Dry rub or seasoning</li><li>1 cup of meat drippings</li><div><br /></div></ul></div></ul></div></div></span>Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0tag:blogger.com,1999:blog-5516652810828146958.post-22076894692504041022009-06-29T10:05:00.007-05:002009-07-02T09:02:32.386-05:00Pulled Pork Sandwiches<span class="Apple-style-span" style="color: rgb(41, 48, 59); font-size:13px;"><h3 class="post-title entry-title" style="font-weight: normal; font-size: 18px; color: rgb(27, 4, 49); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><br /></h3><div class="post-header-line-1"></div><div class="post-body entry-content">This is one of the best meals you can make for a large crowd at a backyard event. It is very easy although when done right it tends too take some time. It can be prepared in advance and even frozen until needed (although there is nothing like having it fresh off the grill). Although this is a "recipe" it is actually more of a "cooking method". This particular cooking method is very forgiving allowing for longer cook times without sacrificing taste and quality. You can use just about any dry rub you wish before hand, and any BBQ sauce you wish at the end.<div>You want to start off with a good Pork Butt (not the picnic cut). And contrary to its name it is actually from the shoulder of the pig. Although it needs to have good marbling (the veins of fat that run through most meats) it should not have any large pockets of fat. The only exception to this is if it has a nice 1/4 " "fat cap" on one side. During slow cooking, the fat is what keeps the meat moist and flavorful.</div><div>Several hours prior to cooking you should LIBERALLY coat your Butt (not yours...the pig) with your chosen dry rub. For this recipe I use<a href="http://www.adkinsseasoning.com/" style="text-decoration: underline; "><span class="Apple-style-span" style="color:#990000;">ADKINS western style seasoning</span></a>, cover and refrigerate for several hours or overnight. At this point I generally use plastic wrap. When using aluminum foil be sure to "tent" the meat and avoid contact with the foil since the salt in the rub will eat right through the foil.</div><div>Since I generally serve my BBQ in the mid to late afternoon, I will start cooking the meat the night before.</div><div>Now is the time to tent your meat with the aluminum foil. Place your Butt (no not that one) into a preheated 225 degree oven the night before (approx. 9-11pm) and allow it to slow cook overnight.</div><div>The following morning (approx. 9-10am) start your smoker using your choice of woods (I prefer hickory or pecan) and place a drip pan under your cooking surface. Pour a can of beer into your pan. This will help maintain the needed moisture in the cooking chamber. Placing your meat on the grating, maintain an approximate temperature of 200-225 degrees and smoke approximately 5-6 hours. During the smoking process you need to "mop" your meat approximately every half hour. This will help keep it from drying out and also add enhanced flavoring (see my recipe for a very good basic beer mop).</div><div>Remove your Butt from the smoker and allow to rest and cool for at least 30 minutes. When it is cool enough to handle, using either two forks or (best yet) your fingers, begin "Pulling" the meat apart into small bite size pieces, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">separating</span> any fat that may remain. You may very well see tinges of pink in the meat. That does not mean it's not done, it is simply the smoke that has penetrated the meat. </div><div>If the meat is to be served immediately, <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">thoroughly</span></span> mix in your favorite BBQ sauce (usually takes about 1 full bottle for an average size Butt), place on the bun of choice and serve.</div><div><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; ">If serving a large group the meat can be placed into a slow-cooker and heated on low. If it shows signs of drying out simply add more BBQ sauce.</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; ">Several areas of the south serve their sandwiches with coleslaw on top of the meat...yes to some this sounds strange, however try it, I think you'll like it.</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; ">Other things to have on hand: sliced onion, jalapenos, extra BBQ sauce and plenty of napkins.</li></ul><span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Ingredients</span> (things you will need)</div><div><ol><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; ">9-12lb. Pork Butt</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; ">Package of Dry Rub (such as <a href="http://www.adkinsseasoning.com/" style="text-decoration: underline; "><span class="Apple-style-span" style="color:#990000;">Adkins Western Seasoning</span></a>)</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; ">Smoking wood - Hickory, Pecan etc</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; ">1-2 bottles BBQ sauce - (such as <a href="http://www.jackdanielssauces.com/bbq/bbq_products.aspx" style="text-decoration: underline; "><span class="Apple-style-span" style="color:#990000;">Jack Daniels Hickory</span></a><a href="http://www.jackdanielssauces.com/bbq/bbq_products.aspx" style="text-decoration: underline; "><span class="Apple-style-span" style="color:#990000;"> Brown Sugar</span></a>) you will initially use close to a full bottle. You will probably want a little more on hand in a bowl on the side for those that prefer <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">alot</span></span></span> of sauce.</li><li style="line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; background-image: url(http://www.blogblog.com/scribe/list_icon.gif); background-repeat: no-repeat; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; vertical-align: top; padding-top: 0px; padding-right: 0px; padding-bottom: 0.6em; padding-left: 17px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; background-position: 0% 0.3em; ">Bowl of warm "mop sauce"</li></ol></div></div></span>Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0tag:blogger.com,1999:blog-5516652810828146958.post-66548860531091182032009-06-28T11:13:00.003-05:002009-07-30T10:19:24.988-05:00Perfect ColeslawNow lets start with something simple....coleslaw. This recipe was adapted from Bill and Cheryl <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Jamisons</span> recipe and is perfect with any BBQ. If you are from the south, coleslaw is a must-have side for any BBQ dish. And depending on what part of the south you are from, it is a necessary topping for pulled pork or BBQ beef sandwiches. You can divide this recipe with ease and is very good served chilled immediately after preparation. However, coleslaw is even better when it has been chilled and allowed to sit overnight. I use only one medium mixing bowl and a gallon size <span id="SPELLING_ERROR_1" class="blsp-spelling-error">ziploc</span> plastic bag. Makes cleanup a snap. I also buy the <span id="SPELLING_ERROR_2" class="blsp-spelling-error">pre</span>-shredded bags of dry coleslaw and add 1-2 grated <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">carrots</span> (I prefer a little more <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">carrot</span> then what usually comes in the bags). I also add a descent amount of fresh ground pepper which gives those nice dark speckles you see in a good coleslaw. <div><br /></div><div>1 cup Half and Half</div><div>1/2 cup Sugar</div><div>6 Tbs Cider Vinegar</div><div>2 Tbs Mayonnaise ( I prefer the Lite Miracle Whip )</div><div>2 Garlic Cloves Minced</div><div>1 tsp Salt (to taste)</div><div>1 Cabbage Medium grated ( or 1 bag of pre-shredded slaw mix )</div><div>1-2 <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">Carrots</span></div><div><br /></div><div>Shred cabbage and carrots and place in ziploc bag</div><div>Combine all other ingredients in a bowl, wisk until blended and add to cabbage mixture</div><div>Toss well and refrigerate over night</div><div>Excellent when served on top of the meat in a pulled pork sandwich</div><div>Keeps well for several days</div><div></div>Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0tag:blogger.com,1999:blog-5516652810828146958.post-85039538747187110072009-05-31T16:45:00.002-05:002009-08-15T22:06:41.618-05:00Hints, Tips and Recommendations<div style="text-align: center; "><span class="Apple-style-span" style="font-size:large;"><i><b>Tips and Hints</b></i></span></div><div style="text-align: left; "><ul><li><span class="Apple-style-span" style="font-size:medium;">If you cook at all with poultry, invest in a GOOD pair of <b>poultry shears</b>. The blades AND handles should be all stainless steel with rubber coated grips. If you can find a pair that come apart into two halves it makes them much easier to clean. They should be large enough to handle something as big as a Turkey yet be comfortable to operate. DO NOT buy a pair with stainless blades and plastic grips...they will not last 5 minutes.....believe me I know. One place you can generally find a good rugged pair is at a sporting goods store with a good hunting / fishing section, such as <a href="http://www.academy.com/index.php?page=content&target=products/outdoors/hunting/cutlery/shears&start=0&selectedSKU=0372-01083-6001">Academy</a>, <a href="http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_10761_425011005_425000000_425011000?cmCat=CROSSSELL_THUMBNAIL">Bass Pro</a> etc. Or <a href="http://www.williams-sonoma.com/products/8749566/index.cfm?clg=79&bnrid=3212501&cm_ven=Shopping&cm_cat=NexTag&cm_pla=default&cm_ite=default">online</a>.</span></li><li><i>PEALING PEACHES:</i> If you need to peal peaches or any other soft skinned fruit, simply boil a pot of water. Set another pot containing <b>ICE</b> water next to it. Blanche your peach by putting it into the boiling water for about 30 seconds, remove and immediatly place it in the ice bath. After about a minute the skin will slide right off. </li></ul></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size:18px;"><b><i><br /></i></b></span></span></div><div><br /></div><div>___________________________________________________________________________</div><div style="text-align: center; "><b><span class="Apple-style-span" style="font-size:large;"><i>Things I would recommend.</i></span></b></div><div style="text-align: center; "><b><br /></b></div><div style="text-align: left; "><ul><li><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-size:large;"><a href="http://grizzlysbbq.com/">Grizzlysbbq website</a></span></span></li></ul><div><b><br /></b></div><div><b><br /></b></div><b><span class="Apple-style-span" style="font-size:x-large;"><a href="http://sites.google.com/site/grizzlysgrill/"><blockquote></blockquote><blockquote></blockquote></a></span></b></div><div style="text-align: left; "><ul><li><span class="Apple-style-span" style="font-weight: bold; font-size:48px;"><img src="http://ecx.images-amazon.com/images/I/51JADVYa-vL._SL75_.jpg" /> <i><span class="Apple-style-span" style="font-size:large;">The Ove Glove - </span></i><span class="Apple-style-span" style="font-weight: normal; "><span class="Apple-style-span" style="font-size:large;">This is really a great product. My daughter bought me a pair for Christmas. They are a little pricey (about $15 each) but well worth it. I use them around the stove and out at the grill. A couple tips.....they are washable, but be sure to allow them to dry thourghly before using, also don't try moving a smoldering log with them (ouch)...they are heat resistant NOT fireproof.</span></span></span></li></ul></div>Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0tag:blogger.com,1999:blog-5516652810828146958.post-30589578754118034212009-04-30T09:36:00.000-05:002009-08-01T10:32:12.080-05:00Into the 21st century<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_71zZ_iEN7lYY7V5JVVdtSIExXF_wXVoMDHA9Zve3fmCW4wEKmGogIekDhLkKt6UZdwKH6qH0OPMPIBarRdfOP0rSbgC6WZhVMWMsAUr3q5KXwYyN2laJUS9uZuJ__SSEz047RJNWyzY/s1600-h/IMG_0646.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_71zZ_iEN7lYY7V5JVVdtSIExXF_wXVoMDHA9Zve3fmCW4wEKmGogIekDhLkKt6UZdwKH6qH0OPMPIBarRdfOP0rSbgC6WZhVMWMsAUr3q5KXwYyN2laJUS9uZuJ__SSEz047RJNWyzY/s320/IMG_0646.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5351877003394459458" /></a><br />Well, after years of being <span class="blsp-spelling-error" id="SPELLING_ERROR_0">neuvo</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_1">savy</span> to computer technology (knowing just enough to get you into trouble) I have been initiated into the world of blogging. Thanks to my wonderful wife and children (I'll get you for this) and to a very nice woman my wife knows whom I have never met, I am starting my own cooking blog. <div> It all started when my wife Henrie introduced me to the web site of a friend of hers named Tina. Tina had started a blog called Mommy's Kitchen in which she put forth both old and new family recipes in a very easy to understand and concise way. It is very obvious right from the start that Tina not only has a tremendous love of family but also a tremendous love of cooking. I have always felt that these go hand in hand. </div><div> I have tried my hand at many different recipes and methods of cooking. Several have turned out beautifully, however others have....shall I say....simply not made the cut (this is where the love of family comes in, they have to love you to grit their teeth and suffer through some of the more "exotic" recipes). However , over time you find yourself gravitating to a certain comfort zone. To me its GRILLING and SMOKING. There is nothing like being outside with a rack of juicy Ribs, Brisket, Pork Shoulder, Chicken Wings or just your usual Burgers and Dogs cooking away on a smokin grill. Be sure to check out the archives on the left side to see how we're doing. </div><div> So, now we dive into the techno world of Blogging and talk about the ancient art of cooking.......Grilling and Smoking......aahhh, I can now die a happy man.</div><div><br /></div><div>_______________________________________________________________________</div><div style="text-align: center;"><b><i><br /></i></b></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size:18px;"><b> </b></span></span></div>Grizzhttp://www.blogger.com/profile/16649610300183749128noreply@blogger.com0