This blog is dedicated to the art of BBQ, new recipes, food ideas, Spanish and international cuisine, sausage making and home brew. Hope to share the experiences and ventures we will encounter and how it all came to be.
Sunday, July 26, 2009
Sunday, July 19, 2009
Pork Bracciole
Threw on some pork bracciole on the kettle last night. These were made in our local butcher shop and were very good. It has been awhile, since we had some.
Dry Aged Porterhouse Steaks
These were two nicely dry aged porterhouse steaks, done on the kettle, with regular Kingsford charcoal briquettes. The steaks were seasoned with kosher salt, black pepper and garlic powder.
Seared over direct heat, to seal in the juices and then put them on the cooler side of the grill, to reach a med. doneness.
Sunday, July 12, 2009
Boneless Turkey Breast wrapped in Bacon and MOINK.
Smoked a 2.2# boneless turkey breast and some MOINK balls to keep it company, on the drum smoker. Turkey breast was brined overnight and then pat dry with paper towels, before being seasoned and covered in maple bacon. In the smoker with Reg. Kingsford Charcoal and apple wood chips. Once the breast hit an internal temp. of 178 degrees, pulled it off the smoker and let it rest. Came out extremely tasty, juicy and moist.
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