Grilled Chicken Thighs

This was so sweet tasting grilled chicken. Quick and easy and very satisfying.
Started out with a couple of chicken thighs, trimmed the skin a bit. Usually when grilling the chicken, you can get the skin to crisped up. Gave me a chance to tryout John Henry's Cherry Rub seasoning.
Fired up the blue kettle with reg. Kingsford and added a handful of cherry wood chips. Foiled a couple of Yukon gold potatoes. Cooked the thighs, for about 35-40 minutes, @ about 325 degrees.
Cooked them to an internal temp. of 170 degrees. Took it off the grill and foiled it for about 10 minutes.
A simple meal, but full of flavor. We really enjoyed the Cherry Rub. It was sweet and mild, but bold enough to enjoy, without sauce.

St. Louis Style Ribs

My family came down to the beach and then stopped by, for a few days. They always want some Que, so I decided to make some ribs. Started out with 4 slabs of spareribs, trimmed St. Louis style and removed the membrane. Then drizzled with EVOO to help the dry rub adhere to the rib. The rub was a homemade rub of brown sugar, paprika, cumin, salt, black pepper, chipotle chili powder, garlic and onion powder.
After being rubbed, they went in the ice box for a day and a half. Don't usually do this, put wanted to get the most flavor out of the rub. On the day of the cook, I took out the ribs about an hour before putting them on the UDS and letting them come up to room temperature. The smoker was set up with reg. Kingsford and cherry and hickory wood chunks (about 2 chunks each). The charcoal basket was filled half way, and a half chimney was started. Once the coal in the chimney was lit, half went in one drum and half in another( about 10-12 coals a piece).
After about 3.5 hours, on the smoke, about 225-230 temp. on the pit. Try the bend test and it was pulling just right. Then I sauced and foiled, they went in the cooler for about an hour and sauced again, before serving. The final sauce was heated to keep the rib warm and not drop the rib temp.
Everyone enjoyed it and the overnight sitting in the rub, did make the rib more flavor full. The bark was very good and the rib was nice and moist. Sorry, no pics of cut section, my camera battery died out.

Beef Tenderloin, done with reverse sear.

Today, we decided to do a whole beef tenderloin. We started out with 8.2# whole tenderloin, which we trimmed up and removed the silver skin and fat. I also trimmed off, the chain, of the tenderloin and some of the pieces, of the end. After it was trimmed up, I tied some butcher's twine, around the point, to ensure proper cooking and also making it easier, to handle. A dab of EVOO and a seasoning of kosher salt, black pepper and "California Style" garlic powder.
After the tenderloin, reached room temperature, on the cutting board. The blue kettle was getting loaded, with reg. Kingsford and set up, for indirect heat. The grate was cleaned and sprayed with "Pam", to prevent sticking. Tenderloin was then placed, on the grate and looking for an internal temperature, of 125 degrees. After about 45 minutes, we had 127 degrees. This particular time, we were trying a reverse sear method, which means, you sear the meat, at the end, of the cooking process, by cooking it directly, over the heat source. Approximately 2 minutes, on each side and we took the meat off, the grill and tented it, with foil, to rest.

After almost 20 minutes, it was time to slice it up and enjoy the fruits of our labor.
Just beautiful... Thanks for watching.

Delmonico Rib-Eye Steaks

Two beautifully marbled Delmonico Steaks, from the "Steak House", a chain butcher shop, with a local franchise, in Charlotte, NC. These steaks are about a pound each.
Seasoned with salt, pepper and "California Style" garlic powder. The CI skillet is getting nice and hot, while the steaks get to room temperature. You want to hear the sizzle, when you lay your steaks, in the pan. Usually, I would use a pat of butter, to give it a nutty flavor, but since I am trying to watch my fat intake, I used a 1/2 teaspoon of extra virgin olive oil, instead. The oven has been preheated, to 375 degrees. About 3-4 minutes, per side and then flipped and seasoned the other side. Another 3 or 4 minutes, and then in the oven. I was looking for an internal temperature of 160 for medium, 140 for rare. I used an instant read "therma pen". Cooking time was about 10-12 minutes. Took the pan out, of the oven, placed the steaks on a cutting board and lightly covered with foil, as the meat rests and redistributes the juices ( at least 10-15 minutes).
This steak was served with cheesy, whole wheat cous cous.
Look at the juicy and tasty piece. Next time, it goes on the outdoor grill, I hate the rain, but this made up for it! Thanks for watching.

Charlotte's Smokin' Flavor Fest 2010

This are some of the pictures of the Charlotte's Smokin' Flavor Fest BBQ competition, on April 17, 2010. It was a fine day for a cook-off and really nice time. Our team, Butts-N-Gutts, competed in all 4 catergories (pork, ribs, chicken and brisket) and the bonus category of, Open Grill. Here is our chicken cooking. Looking good so far.
Here is our ribs box, ready for presentation for the judges.
Our brisket is also ready for turn in.
My lovely wife holding up our 1st.Place Chicken win and 3rd. Place Brisket, we came in 4th in the open grill category, our entry was a marinated skirt steak fajitas with grilled onions and peppers and Peter Luger steak sauce. Our team came in 4th place overall, out of 16 competitors. This is our first win for the 2010 season.
The crew worked very hard and put in some long hours. Our backs were achy, feet hurt, hungry, a little cranky, but nothing puts a smile on your face, like winning! Thanks to all who support us and the fans that wished us well. Get ready, we need to practice for the next one, so bring your hunger.

Skirt Steak ala Parilla (grill).

Had a hunger for skirt steak, so decided to marinade with lemon juice, red wine vinegar, low sodium soy sauce, California garlic powder, cumin, and black pepper. Marinade it for 2 hours, in a Ziploc bag and then patted it dried. Fired up the blue kettle, with reg. Kingsford and set up for direct heat. Season the steak with a mix of garlic powder, a pinch of salt (trying to keep the sodium as low as possible.). Throw the steak on the grill and about 2 minutes on each side.
Let the the meat rest, for about 10 minutes, then cut against the grain.
Along with some, red mash taters and it was well worth the effort.

Poulet-en Papillote, or Chicken in parchement paper

Started out with 3 chicken breasts about 2lbs. Laid out a sheet of parchment paper on a cookie sheet. Folded up parchment paper like a book. Made seasoning for chicken breasts which consist of 2 tsp of clover honey, 1 tsp of olive oil, 1 tsp white wine, 1/2 tsp ground cinnamon, 1/2 tsp tarragon leaves, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp oregano, 1/2 tsp sage leaves, 1/2 tsp thyme leaves, 1/2 tsp rosemary leaves, 1/2 tsp nutmeg, 1/2 tsp garlic, 2 tsp of orange juice and zest of 1 orange. All the ingredients except the honey was combined in a food processor, once thoroughly mixed, clover honey was added to create a paste. Using ziploc bag added chicken breasts and paste, closed bag and thoroughly coated chicken breasts evenly. Cut orange into slices and a handful of cherry tomatoes in half.
Arranged chicken breasts on top of parchment paper which was placed on top of cookie sheet. Place orange slices on top of breasts and sliced tomatoes on top of the orange slices.
Closed half folded parchment paper over chicken breasts then crimped & fold all around the edges. We stapled edges to ensure a proper close. Place cookie sheet in to preheated 400 degree oven in the middle rack. Baked for approximately 32-35 minutes. Remove from oven & let rest for 5 minutes. Carefully open the top of the parchment paper & allow for the steam to dissipate.
This is a great low fat, low sodium, easy prep meal that is also flavorful! Hope you will try it soon & let me know your opinions.