Beef Short Ribs

Ingredients
Beef Short Ribs
Dry Rub
Salt and Pepper
BBQ Sauce

Marinate Short ribs in a dry Rub of your choosing overnight

Add salt and pepper to your level preference about 15 mins prior to cooking.

I set my green egg at 225-250 degrees and smoke for 6 hours. The last hour I baste the ribs with sauce every 15 mins. Make sure you cook the ribs with the bone side down. The short ribs will be done when the meat starts to fall off the bone.

Turkey Chili

• Ingredients
• 3 teaspoons olive oil
• 2 pounds ground turkey
• 1 onion, chopped
• 1 Chopped Bell Pepper- I mixed green, red, and orange
• 2 Fresh Jalapeños chopped....Add more if you like it spicy
• 3 cups water
• 2 (28 ounce) can canned crushed tomatoes...I used fire roasted from Whole Foods
• 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
• 1 (16 ounce) can of Black beans
• 5 Cloves of chopped garlic
• 2 tablespoons chili powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground cumin
• 2 teaspoons salt
• 2 teaspoons Jess Hall's seasoned pepper
• 1/4 stick of butter

Directions

1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onions, bell peppers and jalapeños and cook until tender. I add the chopped garlic towards the end of this process b/c it usually cooks quicker.
2. Pour water into the pot. Mix in the rest of the ingredients and Bring to a boil. Reduce heat to low, cover, and let simmer for a few hours. The longer you cook at a low temp the better it will taste. 
3. Garnish with onions and Cheese if you desire

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D-Rex NY Strips

Ingredients:
1.5 Inch Cut Prime NY Strips
Olive Oil
Steak Rub- 1 part Kosher Salt, 1 part Jess Hall's Seasoned Pepper, 2 parts Brown Sugar

Heat your grilling surface to the hottest temperature possible. I usually get my green egg to about 650-700 degrees.

Rub steaks thoroughly with olive oil

Then apply generous amounts of the steak rub covering both sides of the meat.
I usually put the rub on about 5-10 minutes prior to cooking. Since the rub has salt you don't want to have it on the steak for too long as the salt starts the cooking process.

Sear the steaks with an open flame for 1-2 minutes per side. At 700 degrees its usually about 90 seconds a side. The brown sugar will cause the steaks to stick a little to your grill so be sure after about 30 seconds to move the steaks a little with your spatula or tongs to prevent sticking.

After searing both sides wrap completely in foil and let them rest for 20 mins. During the rest period reduce your grill temp to 400-450.

Once done resting the steaks unwrap in foil and place them back on the grill to finish them out. At 400 degrees this usually equates to about 4 mins per side. It is important that you repeat the sticking prevention process again each time you flip the steak. After cooking to desired temperature remove from grill and let rest for 5 mins then serve. I usually go by the feel of the steak to determine if its medium rare, etc.

I have included some pics during the cooking process

Before

The Sear

The Finished Product

Baby Back Ribs

Ingredients

Dry Rub- Bodacious BBQ Dry Rub or Butt Rub

BBQ sauce- Austin's Own

Apple Cider Vinegar

Ribs- I always buy from Whole Foods- baby backs!

Step 1

Wash ribs thoroughly in the sink then pat dry

Step 2

Cover the ribs in dry rub and let marinate for at least 3 hours prior to cooking

I recommend pulling them out of the fridge about an hour before cook time to get them to room temperature

Step 3

Heat up your gas or charcoal grill- on high- I would try to have it at least to 450 or 500

Preheat oven inside to 300 degrees

Step 4

Sear ribs on both sides- bone side down first 

depending on the heat I would at least do 5 mins a side...you don't want to burn them but at least get them somewhat crispy looking on the outside

Step 5

After searing wrap the rib racks individually using heavy duty tin foil...

Its important that they are wrapped well so that the juices stay inside the foil

Place the racks in the oven and let them cook for an hour at 300

Step 6

After cooking for an hour remove the racks from the oven

Mix your BBQ sauce with a tiny bit of apple cider vinegar...I usually try to eye ball it to where about 10pct of the mixture is vinegar

open up the foil and baste the ribs in your sauce mixture

After basting wrap them back up in foil and let them cook for another hour at 300 in your oven

Step 7

After the second hour of cooking remove the ribs from your oven and let them rest in the foil for at least 30 mins- very important

Step 8

Unwrap the ribs and eat away!

Weekly Dinner #1

Pork Tenderloin, Cilantro rice, Grilled Peaches and Asparagus.

Pork Tenderloin(can also use pork chop)
Rinse and pat the meat dry
Baste in coconut oil and add dry rub
Grill for 15 mins at 400 degrees flipping meat a total of 4 times
Remove from grill and wrap in foil and let rest for at least 20 mins. I always let ANY meat rest 20 mins before serving.

Cilantro rice
1 whole chopped onion
1 bunch of cilantro chopped very fine
4 cloves of garlic pressed
1 cup of rice
2 cups of water
1 table spoon of butter
Add spices and/or chicken stock for desired flavor
I use Mazola powdered chicken bouillon, garlic salt and jess hall's season pepper
Mix contents and bring to a steady boil (covered)
After boiling for 1 min turn stove off completely and let sit for 45mins then serve

Grilled Peaches
Cut peaches in half and baste with coconut oil
Sprinkle the tops with cinnamon
Place on grill flesh side down and grill for 4-5 mins...rotate once to create grill marks
Flip over and cook for another 2 mins on the skin side
Wrap in foil and let rest for 20 mins

Grilled Asparagus
Baste in olive oil and Jess Hall's seasoned pepper
Grill at 400 degrees for 8-10 mins
Remove from grill and grate parmesan cheese on the top...

Enjoy!

Cedar Plank Salmon- Big Green Egg

Marinate the salmon in Veri Veri Teryaki and fresh garlic...I usually let it soak for 2 hours. I prefer the Veri Veri original, but they have several to chose from....you can hardly taste the teryaki when its all said and done so dont worry about it masking the flavor.

Also marinate your cedar planks in water for at least an hour prior to cooking- this keeps the boards from burning up too fast

Set the green egg for direct cooking to 375 degrees

Take the salmon out of the fridge about an hour before cooking...you want it to be room temperature before putting on the grill- very important!

Place the salmon filets on the cedar planks with the skin side down

Add salt, pepper, garlic salt or whichever seasonings you prefer

Heat up a few table spoons of butter and mix with a cup of pure maple syrup

Place the salmons/planks on your grill...then pour the butter/syrup mixture over the top...this creates a good carmelized type exterior.

Cook at 375 for 18-25 mins...it just depends on your grill and size of salmon filet you have. 

I would check the meat after 15 mins and see how far along it is. Salmon is usually done when you can see the fat rising out of the fish that creates those white lines...

Take off the grill and cover in foil and let it sit for at least 5-10 mins before serving