Kicking off the 3 day weekend!

Wanted to kick off the last weekend of summer with a great meal.  Karen picked up some nice NY Strips from Wegmans and I brought them to room temperature and generously applied McCormack’s Cowboy Rub.

Cowboy Rub

Cowboy Rub

Fired up my Kamado Joe “Josie” and quickly brought the temp to 500.  Threw on a couple of dry hickory chunks for some extra flavor and used the grill grates to create beautiful sear marks.  Grilled for 2 min/turn, 2 min/turn, then 1 min/turn and finished for 1 min.  Both steaks turned out a perfect medium.

Love Grill Grates!

Love Grill Grates!

Found a recipe for Bacon-Blue Cheese stuffed Vidalia Onions so prepared them as described by the recipe.  The difference between this onion and the previously referenced and crowd favorite, DFO, is that you start by grilling the onion then add the mix which helps it turn into more of a grilled onion side dish and less of a “soup.”

Even for you folks that don’t love blue cheese, this is worth a shot.  The bacon and butter have a “mellowing” effect on the bold blue cheese flavor.

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Served with some good but reasonably priced wine from AKA Friscos.

Here’s to our new logo and the start of a great 3 day weekend that will include a trip to Baltimore tomorrow to watch the practice and pre-race activities for the Baltimore Grand Prix followed up by a rib fest over at BBQ Brother Dave’s place.  Cheers!

OnPoint!

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Prime Rib Roast (with clams on a half shell and blackened Mahi-Mahi)

As with the last time I visited my parents, my dad made a stop at the Cow Palace in Westhampton, NY and picked up a prime rib roast and 4 racks of baby back ribs.

The night before our overnight tuna fishing trip to the hudson canyon we decided to grill up the prime rib. Some people choose to cut the bones out before grilling but I find it adds flavor and the meat around the ribs make for good eating too.

Preheated the Kamado Joe to 350 degrees, grilling over indirect heat using cherry wood chips for the smoke. I prefer wood chunks but this is all he had and it worked fine.

I also added a drip pan on top of the heat deflector to collect the drippings for au jus.

The prime rib was coated with extra virgin olive oil, coated with McCormick Grill Mates Brown Sugar Bourbon and was removed from the fridge about 2 hours before grilling to allow to to approach room temperature.

The 6-7 LB prime rib, was grilled for about 2-2.5 hours until the internal meat temperature reached 125 degrees (note: this group preferred more medium as opposed to medium-rare). After resting for 10 minutes the temp rose to 135 degrees and was carved. The prime rib was very flavorful and cooked perfectly for the group.

We also grilled 7 baked potatoes which were wrapped in aluminum foil and placed around the prime rib. They were grilled the entire time (~2-2.5 hours) and came out perfect.

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For the Aus Jus, we added the drippings to a sauce pan, added water, red wine, a beef bouillon cube, black pepper and butter and reduced. You have to ballpark these amounts depending on how much drippings you collect. Overall this made about 3 cups of Au Jus.

In addition to the prime rib and baked potatoes, we had clams on a half shell (fresh from Shinnecock Bay) and grilled blackened Mahi-Mahi (caught by my dad). The Mahi-Mahi was prepared as described in a previous post.

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ONPOINT!

Woodstock Charcoal & Burger Press

2013-08-11 17.09.11Stopped by The Common Market Coop the other day to get some organic meat, cheese, and other various things.  They had this – Woodstock Lump Hardwood Charcoal — 6.99 for an 8LB bag.  It was a bit like Weekend Warrior Blend in terms of random size, shape and lit nicely.  Came up to 450 very quickly and burned well!

 

Finally got to use my new burger press.  I’ve always made very thick burgers by hand so it’s nice to make them with a bit more consistency.  Lightly seasoned with a “bacon rub”  and topped with sharp cheddar.  Cooked for about 3-4 min per side for a nice medium.

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OnPoint!

 

OnPoint Chicken and Marinated Flank Steak

We had an enjoyable weekend with friends and family (in-laws are in from Vermont). My son turned 5 today so needless to say he had a pretty good weekend. Ended a nice Sunday of mowing, playing with Dylan and time at the pool with a solid grilling session.

My wife picked up some bone-in chicken breasts and a Flank Steak from Wegman’s

I decided to try combining two of my favorite chicken marinades, my recent Southwest Chicken and the one I used for grilled chicken wings.

The complete marinade recipe is as follows:

2 cups buttermilk, 3 cloves minced garlic, 2 TBS Chili Powder, 2 Tsp Cumin, 1/2 cup low sodium soy sauce, 1/2 cup italian salad dressing.

Since I wasn’t going to get an overnight marinade in, I wanted to maximize the marinade/meat contact so I removed the skin from all chicken breasts and poked several holes in the meat with a fork. Then whisk together the above listed ingredients and added the chicken/marinade to a 1 gallon freezer bag and placed in fridge. Total marinade time for this cook was about 7 hours.

The chicken was removed from the fridge and then from the marinade bag and coated liberally with Dizzy Pig Tsunami Spin and Dizzy Pig Swamp Venom.

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I preheated the Kamado Joe (Bessie) to ~425 degrees and used the grill extender which allows you to cook over direct heat but not to be too close to the coals. On the main cooking surface I grilled 4 baked potatoes (wrapped in aluminum foil). Cooked until internal temperature of the breast meat was ~162 degrees then removed from the heat (~50 minutes to hour cooking time). The chicken was allowed to rest and I melted about 1 TBS of butter and mixed with ~1/2 cup of Frank’s Red Hot Wing’s Hot Sauce (Buffalo flavor) and coated the chicken.

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Separately I marinated the Flank steak using a recipe I found on allrecipes.com

Ingredients: 1/2 cup vegetable oil, 1/3 soy sauce, 1/4 cup red wine vinegar, 2 TBS lemon juice, 1.5 TBS Worcestershire sauce, 2 cloves minced garlic, 1 TBS Dijon Mustard, 1/2 Tsp black pepper.

As with the chicken, this marinaded for about 7 hours in the fridge, then I grilled at 500 degrees (while chicken was resting). Used the typical grilling method (2.5 minutes (turn), 2 minutes (flip), 2.5 minutes (turn), 2.5 minutes (remove). This took it to about medium/medium well which for flank is where I like it.

Overall this meal was fantastic. Chicken was OnPoint and something I will do again very soon. I’d like to try and marinade overnight to see if it will get that much better. Steak was grilled well and flavorful. Although I still prefer Mama Mel’s marinade

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Not the best plating picture but you’ll have to trust me in that it tasted much better than it looks.

OnPoint!