Tuesday, August 30, 2011

Baby Back Ribs

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!

Monday, August 1, 2011

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...


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