Simple Lamb Chops

Lamb Chops

• Ingredients:
• 1 cup olive oil
• 6 cloves garlic, chopped
• 1 teaspoon dried basil 
• 1 teaspoon dried rosemary
• 1 teaspoon Jess Hall's Seasoned Pepper
• 2 Racks of Lamb cut into chops
• Directions:
• Marinate the lamb in the above ingredients for 2 hours prior to cooking. Add kosher salt to the chops right before placing on the grill. 
• Heat skillet to medium high until hot and cook for 3 mins a side(for medium rare). Wrap chops in foil and let rest for at least 20mins. 
• Enjoy

NY Strips- Remastered

Ingredients:
1.5 Inch Cut Prime NY Strips
Olive Oil
Kosher Salt,
Jess Hall's Seasoned Pepper 
Dark 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 Seasoned pepper...Let marinate for at least 30 mins prior to cooking


Baste Steaks in Olive Oil
Then apply generous amounts of kosher salt and brown sugar covering each side of the steak. Do this right before cooking as the salt will eventually dry the meat out. 

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.

Stikine River Alaskan Wild King- Cedar Plank

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

Spicy Chicken Tortilla Soup

Ingredients:

2 Teaspoons olive oil
1 medium sweet yellow onion, chopped
6 garlic cloves, minced
2 fresh jalapeño peppers, chopped
1 medium green bell pepper, chopped
5 small boneless skinless chicken breasts (I bought the pre-marinated breast from Whole Foods (cilantro lime)
2 Cups of Frozen Corn
1/2 Cup of dry white wine
2 teaspoons cumin
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
64oz of chicken broth
28oz of canned diced tomatoes
16oz of canned tomato sauce

Add oil to bowl and sear chicken on both sides. Remove and saute onion, garlic, jalapeño, and green pepper until soft.

Add the rest of the ingredients into your bowl and bring to a boil.

After 15 minutes remove chicken and shred.

Add the chicken back and let simmer for 90 mins.

Serve with crushed tortilla strips, fresh avocado, and a cheese of your choice.

Serves 10 people.

Lamb Chops

• Ingredients:
• 1 cup olive oil
• 6 cloves garlic, chopped
• 1 teaspoon dried basil 
• 1 teaspoon dried rosemary
• 1 teaspoon Jess Hall's Seasoned Pepper
• 2 Racks of Lamb cut into chops
• Directions:
• Marinate the lamb in the above ingredients for 2 hours prior to cooking. Add kosher salt to the chops right before placing on the grill. 
• Heat grill up to 450 degrees and cook for 3 mins a side(for medium rare). Wrap chops in foil and let rest for at least 20mins. 
• Enjoy

• 
  

Modified Beer Can Chicken

Ingredients

• 2 whole chickens (I like 3-5 pound young chickens, free range if possible)
• 2 tablespoons kosher salt
• 3-5 tablespoons olive oil
• 2-3 tablespoons of your favorite barbecue rub
• Malibu Rum

I marinate the chicken with BBQ rub for about 5 hours. Make sure your BBQ rub has very little salt content in it b/c that will just dry the meat out. Take your chickens out of the fridge about an hour before cooking to get them to room temperature. Then baste in olive oil, then add kosher salt before cooking. 

Normally beer can chicken would involve placing chicken on top of a beer can and placing it on your grill. However I decided to change things up and purchased these stainless steel cans that connect to a cooking platter. I filled up the cans 1/3 of the way with Malibu Rum. 

I set my green egg for indirect heat at 450 degrees and roasted for 1 hour. I highly recommend placing some sort of drip pan under the chickens so you don't run the risk of them catching on fire. They turned out delicious. 

Bone-In Veal Chops

Ingredients:
Bone-In Veal Chops...I always buy from Kuby's in Snyder Plaza as their cuts of veal have always been consistent.
Jess Hall's Seasoned Pepper
Kosher Salt
Brown Sugar
Olive Oil

Instructions:
Apply Jess Hall's seasoned pepper liberally on both sides of the chop at least 1 hour prior to cooking.
At cook time baste the veal with olive oil.
Then add a generous amount of kosher salt and brown sugar on both sides.

Grill Prep:
I use the Big Green Egg and set at direct heat to a temp of at least 650 degrees. You can do this on almost any grill....the hotter the better.

Sear both sides of the Veal for 60-90 seconds depending on your grill temp. Remember veal is very delicate so be very gentle when flipping.

After searing, wrap in foil and let rest for 20 minutes.

Lower your grill down to 400 degrees

Remove Veal from foil and cook to your temperature preference. I cooked 3 minutes per side for medium rare...

Suggested sides: Grilled Asparagus, Baked Potato, or Cilantro Rice

Enjoy!

Fried Fish and Jalapeno Cornbread

Panko Crusted Fish

Defrost fish in pan of cold water in sink changing water often for about and hour or so. Wash and dry well. Take about 3-4 eggs and mix well in bowl adding black or red pepper to egg mixture. Leave in the refrigerator for an hour or so.

Pat each fish fillet well with bread crumbs and place back in refrigerator for about an hour.

Get your skillet very hot and add oil to coat about half inch. Once oil is hot add the fish. The easiest way to tell if the oil is hot enough is to dip the butt end of your wooden spoon into the oil...If it starts to sizzle immediately then your oil is ready to go.  Cook for about 3 minutes per side or until golden brown. Drain on paper towels.

Serve with Ketchup and horseradish with a squeeze of lemon. You should make this in advance and let sit in refrigerator.

You can try this method with Chicken as Well. 

Jalapeno Corn Bread

Ingredients

1 egg, beaten

1/2 cup milk

1 6oz pkg of cornbread mix. I prefer Gladiola

2/3 cup shredded cheddar cheese

2/3 cup cream-style corn

2 tablespoons chopped onion

4 tablespoons chopped fresh jalapeno chilies

Heat oven to 400 degrees. Grease 8 inch oven proof skillet or square pan. Place in oven for 8-10 minutes or until hot. 

Combine remaining ingredients in large mixing bowl; mix well and then pour into hot skillet/pan

Bake at 400 degrees for 20-25 or until golden brown.

Other suggested sides: Pinto Beans, Coleslaw, or Corn.

Thanks Dad and Joanie for the help!

Scalloped Potatoes with Smoked Ham

Pre heat oven to 350

 

Cut and Boil Potatoes (amount varies by how many you need to serve but usually enough to fill an 8x10 casserole dish), Drain, Saving 2 cups of the water

Put potatoes in greased casserole dish

 

Mix 2 tablespoons of butter and 2 tablespoons of flour (mix and melt on the stove over medium heat, whisking until thick)

When thick, slowly add the 2 cups of water from the boiled potatoes

Cook the water and butter/flower mixture until bubbly.

Add in 4 slices of Velveeta cheese and whisk until melted

(amounts can be equally altered depending on the quantity you need to make, sorry for the vagueness my grandmother just taught me how to do it from scratch)

 

Put the ham (see smoked ham recipe below) on top of the potatoes, Then pour the cheesy mix over.

sprinkle bread crumbs and spray with butter as not to burn.

Cook on 350 degrees for 30 minutes.

Thanks for the recipe Nana!

Smoked Fresh Ham

Ingredients
10-12lb Fresh ham
Brine overnight in salt/sugar and water
Remove from brine and marinate for 5 hours with your fab BBQ dry Rub- I used Butt Rub on this pig
Add generous amount of kosher salt right before cooking
Set smoker to 200 degrees and smoke for 6-8 hours. (fat side up always)
Then remove from smoker and wrap up it up tight with heavy duty aluminum foil.
Then cook in the oven for another 4 hours at 200 degrees in foil.
Remove from oven and let rest for at least 45 mins before serving

Before

After

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

• 
  

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