OnPoint Marinated Flank Steak

Man…this was some tasty steak.

I’ve grilled up quite a bit of flank steak lately and I think this has helped me hone in on a great marinade. Each time I keep tweaking it just a bit.

Once again I grilled up a 2LB flank steak from Gore’s meat. The marinade is similar to the one I posted about last week but I made a few key additions. The full list of ingredients are listed below.

OnPoint Flank Steak Marinade
1/4 cup soy sauce (low sodium)
1/4 cup Italian salad dressing
2 TBS Worcestershire Sauce
2 TBS Water
1 TBS ground ginger
1 TBS minced garlic
1 TBS brown sugar
1 Tsp black pepper
2 TBS Red Wine Vinegar
1 TBS Dijon Mustard
1 TBS Maple Syrup
1 TBS Beau Monde Seasoning

Whisk ingredients together and pour over steak in ziplock bag and marinate for 24 hours in fridge.

Remove steak from fridge and allow to warm to room temp (or close to it)

Preheat Kamado Joe (Bessie) to 450-500 degrees using Wicked Good Lump Charcoal (the best). Using GrillGrates and grill for 6 minutes each side


Allow to rest for about 10 minutes while prepping side dishes (in this case….salad and scalloped potatoes).

Hands down the best flank steak I have had. No offense to the other great ones but this is fantastic.

Will be my go to flank marinade recipe moving forward (at least until I tweak it again).

Was a great weekend. Excited for tomorrow. My brother and sister-in-law welcome their son (name is TBD) into this world. Big sister Reilly can’t wait either.



Baby Back Ribs smoked with Apple Wood

Happy Labor day weekend to everyone.   Our weekend started off with us picking up our new family member “Ranger”



We had some friends over last night and grilled up 3 racks of Baby Back Ribs using the recipe I described in as previous post 

If its not broke don’t fix it…..

Once again these came out perfect, very tender with a nice smoke ring and lots of flavor.   Used the Dizzy Pig seasonings (Dizzy Dust & Raging River Rub).

OnPoint Baby Back Ribs

OnPoint Baby Back Ribs

More importantly, this is the first cook in which we provided live updates via twitter.  Follow us @OnPointBBQ_com and on facebook (OnPoint BBQ)

Check out twitter for my live updates on the 8LB pork butt I’ve got on Kamado Joe (Bessie).

Two Fantasy Football drafts today….Should be fun



Grilled Chicken Sausage and vegetables served over egg noddles

My wife picked up a package of Wegman’s Chicken Sausage (4 links) as a healthy alternative to pork sausage.  I was a bit skeptical at first but it turned out really well.

I coated the Chicken sausage in extra virgin olive oil, then sprinkled liberally with Dizzy Pig’s Tsunami Spin and Swamp Venom (I find these to be a nice combination for chicken dishes).

Preheated the Kamado Joe (Bessie) up to around 400 degrees, and cooked the sausage over direct heat.  Note these are already cooked so I was only looking to heat through and create a nice char on the outside.  The sausage for cooked for about 10 minutes, turning about every 2-3 minutes to prevent too much charring.

At the same time, we chopped up some peppers and onions, coated with olive oil and seasoned with Tsunami Spin and black pepper and wrapped in aluminum foil.   I didn’t put this over direct heat but rather slightly off center.  Turning the pouch 1/2 way through.

sausagePulled the sausages and vegetables off the grill at the same time and both came out really well.  Sliced the sausage and combined with the grilled vegetables and placed over egg noddles and topped with Parmesan cheese.

sausage and noddles

This is a good mid-week meal, that is cheap and pretty quick to prepare.   We’ll add this to our rotation of after work meals for sure.

Planning to have a busy weekend on the grill.  Ribs on Saturday night and Pulled Pork Sunday for the Fantasy Football draft.

Stay tuned…


Broiled Striped Bass with Brussels Sprout Salad and Mushroom Risotto

My wife and I celebrated an early (8th) anniversary dinner as we wanted to eat the striped bass that I caught while it was still fresh.

While on vacation in NY (Long Island) last week, my brother and I went fishing one morning for some striped bass.   It wasn’t the most action packed day of fishing but we managed to catch two bass with one of them being a keeper (28 inches) and the weather was great so no complaints from me.

During our trip we went out to dinner with the family to CowFish Restaurant which has great views of Jackson’s Marina and the Shinnecock Canal (see below).   I had a Brussels sprout salad while there and it was fantastic so I thought I would try to make one at home.

photo (2)

Striped Bass

2 large Striped Bass fillets, cut in half (length wise) washed with water, patted dry then coated with lemon juice and placed on a greased baking dish lined with aluminum foil.

The fillets were drizzled with extra virgin oil and coated with minced garlic, fresh ground pepper, Old Bay Seasoning and Dizzy Pig’s Tsunami Spin Rub then placed under the oven broiler (2nd to highest rack setting) for about 5-10 minutes or until the fish flakes easily.  A few spoonfuls of butter were placed in-between the fillets to add to the flavor.

While I was going to grill the fish, I find using the oven broiler is a quick and effective way to get perfectly cooked fish with the proper level of browning on the top.

Brussels Sprout Salad

I found this recipe courtesy of Food Network Magazine


0.5-1 LB Brussels Sprouts (either shredded or leaves separated), 1 TBS dried blueberries, 2 TBS dried cranberries, 2 TBS chopped almonds or walnuts, Parmesan cheese (to taste)


3/4 cup vegetable oil, 1/4 extra virgin olive oil, 1 TBS honey, 2 TBS champagne vinegar, 1.5 tsp lemon juice, 1 tsp whole-grain mustard, 1/2 clove garlic (minced), Kosher salt and black pepper

Thoroughly whisk (or gently blend) the dressing then drizzle over salad mixture.

The mushroom risotto was prepared by my wife and she used one of the ready-made (just add water) boxes which we find works really well, especially for the mid-week meal after work when time is limited.

I must say, this was a perfect anniversary meal.  It was relatively quick to prepare but every part of the dish worked well with each other.   The bass was very flavorful and moist, and the salad has a nice crunch to complement the softer texture of the risotto and fish.

photo (3)

I’m typically not a huge Brussels sprout fan, but you have to try this salad.  You will not look at them the same again.

Happy anniversary to my wife Lisa.  Its been a great 8 years of marriage and 12 years together.  Cheers to many more.