Monday, June 27, 2011

BGE Leftovers: Philly Cheesesteaks

Let me first apologize for the lack of posts recently.  I am currently revamping my deck and in the process I have had to move the egg toward whatever side of the deck I am not working on.  This has prevented me from cooking on it recently so here is a slightly different post.  I got a little creative with some leftover ribeyes. The connection to the BGE is that the steaks were originally cooked on the green egg by FIL.  I got to bring the leftovers home and decided to throw together some cheesesteak sandys.

Prep:
I used one and a half ribeyes and pulled them out of the refrigerator to get back to room temperature.  I cut up an onion and green pepper and cooked them in a pan with olive oil, salt, and pepper. When the onion and pepper were almost done I added the ribeyes sliced very thinly to heat up making sure not to cook the steak any more.  I add a some chipotle Gouda and served on a whole wheat buns.

Onion and green pepper getting happy.

Sliced the ribeyes thin.

Warm steak with onions and green pepper and then add cheese.
Added a little extra cheese because you can never have enough.
Served with goldfish, very posh.
Notes:
This was a very good use of leftover steak and got me through a few nights of cooking for one.  However, I would much rather be cooking on the egg.  Here is a preview of the deck remodel if you are interested.

Tuesday, June 21, 2011

NY Strips with Goat Cheese, Meyer Lemon-Honey Mustard and Watercress

I have never been a big fan of Bobby Flay and have in fact been known to talk down about him for no good reason.  Recently he went and did something and completely redeemed himself in my mind.  Of course he went and got his 27th Food Network show (not a fact) called Bobby Flays Barbecue Addiction but in this show he decided to use the Big Green Egg as his smoker of choice.  For this reason I now DVR the show and saw him do this recipe and I had to try it.  We followed the recipe closely except I cooked the steaks the way I wanted and used the NY strips I had instead of ribeyes.  The recipe is here.

Prep:
MBH made the goat cheese mixture and the honey mustard dressing.  I soaked the strips in a hot water bath for about 10 minutes then coated lightly with olive oil, salt, and pepper. 


Ready for olive oil, salt and pepper.

Goat cheese mixture.
(MBH made just enough for our two steaks)

Cooking:
I cooked the steaks at 600º direct in the middle of the grill for 2 minutes on each side then moved them to the outside edge of the grate where it was cooler and let them cook for another 3 minutes.  I pulled them off and let them rest for a few minutes.



Notes:
MBH added the goat cheese spread and placed the watercress on top.  She drizzled the steaks with the honey mustard dressing and we served them.  The steaks were delicious.  The combination of all of the ingredients was perfect, a little sweet with the savory. I have had a desire to put the goat cheese spread, watercress, and honey mustard dressing on every steak I've eaten since. I will be doing this again.


Adding the Meyer lemon honey mustard.

Plated with salad, asain slaw, and green beans.

Mouth-watering cross section.

Wednesday, June 15, 2011

Stuffed Bell Peppers

Another admittedly simple cook we conquered was stuffed bell peppers.  We had made tacos the night before and had a good bit of meat left over and decided to put it to use in some peppers.  We got two bell peppers from Publix and MBH prepped them.

Prep:
Cut the tops off of the peppers and clean out some of the innards of the pepper.  In a pan, the left over taco meat was warmed and mixed with the pepper innards and some cooked brown rice.  Meanwhile, the peppers were placed in a pot of boiling water for a few minutes to soften up.  The peppers are then stuffed with the mixture and topped with shredded cheese.


Taco meat, brown rice, and green pepper innards getting mixed.

Quick hot bath for the peppers.

Stuffed and ready for the grill.
In the meantime, we prepped some husked corn the same way we have in the past.


Cooking:
I set the grill up for direct cooking at 400º.  Everything involved in the pepper is already cooked except the pepper itself.  Therefore it does not require much time to get these things done.  I put the corn on the egg first for about 20 minutes on the main grate and placed the peppers on the raised grate above it for about 10 minutes and then took both off.

Getting ready to come off.
Notes:
These are very simple and tasty.  They look more impressive than they are and can be pretty healthy if you desire (we used ground turkey for the taco meat and brown rice instead of white).  Overall they were very good.  I have done them before but never on the grill.  The grill flavor really added to the overall flavor.

Cross-section of the pepper with the corn.
I ate mine with a little sour cream and some taco sauce. 

Monday, June 13, 2011

Engagement Party

As my new wife and good friend recently pointed out, I use any excuse available to throw a party.  One recent example was the engagement of said good friend.  I thought this was as good of an excuse as any.  I asked said buddy if he had any requests for the party and he mentioned the ABTs I have previously made (posts here and here).  Along with the ABTs I decided to do some kielbasa and something a little different, pigs in a blanket.

Prep:
I prepped the ABTs as I had done previously and set them to the side for while we prepped the pigs in a blanket.  MBH cut some all beef hot dogs in thirds and wrapped them in crescent roll dough.

Cooking:
I set the grill up for direct cooking at 400º.  This is different than previous ABT cooks as I have done them indirect before.  Because of this, the cheese that was melting out of the ABTs flared up the fire and cooked the ABTs quicker than normal. (I made about 50 of these things so I was constantly flipping them and as soon as I would get done flipping them all, the first few were done) I took them off after about 15 minutes and threw on the turkey kielbasa.  The kielbasa took about 15 minutes and I pulled them off when they looked done.  I then changed the grill setup to match what I usually use for pizza cooking and placed a sheet of parchment paper on top of the pizza stone.  I set the pigs in a blanket directly on the parchment paper and shut the lid. I let them cook for about 30 minutes until the crescent rolls were fully cooked and served them.

Notes:
I think everything was a huge success and we didn't have any food left over so I felt good.  I would change back to cooking the ABTs indirect and avoid the mess of the cheese melting and flaring the fire up.  I would also continue to use a full piece of bacon on each ABT.  I tried using half a piece on a few and they were more prone to fall apart.  The kielbasa and pigs in a blanket were great as I did them and i wouldn't change anything.

Plate of ABTs after a few had already been grabbed.

Kielbasa gettin happy.


The pigs going on.
(I guess they should not be pigs in a blanket if they are beef hot dogs... oh well)

Time for your close-up little one.

Wednesday, June 8, 2011

Eggin' Abroad: Charbroiled Oysters

Let me preface this by saying this was by far my favorite cook so far.  I have been thinking about this cook constantly since my last visit to Drago's Seafood Restaurant.  As I discussed in the Drago's restaurant review post, I have been itching to try my hand at their famous charbroiled oysters.  The only thing stopping me to this point was the lack of oysters to be found in the Atlanta area.  So on a recent trip to NOLA with MBH, I jumped at the opportunity to cook some of these with my 'rents on my dad's BGE.

Prep:
My mom headed out to get the oysters and returned with a few containers full of oysters and the metal trays used to make stuffed crab.  The trays were used to replace the oyster shell (they kind of look like oyster shells) since we didn't want to do any shucking if we didn't have to.  We prepped the butter sauce by mixing two sticks of butter with two sticks of margarine and melting them (not the healthiest thing I have made).  We added Italian seasoning to the mixture as well as three heaping spoonfuls of garlic.


Cooking:
We set the egg up for direct cooking and set the trays on the grate.  We placed about 2-3 oysters per metal tray and filled them with the butter sauce.  I also threw some of the sauce into the fire to bring the flame up around the oysters.  The oysters only took about a minute to cook and were done when they looked inflated and the edges began to split.

Throwing the oysters into the makeshift shells.

The tins filled with the butter sauce.

Flaming the fire by throwing in the butter sauce.


Notes:
Like I said, this was my favorite cook so far.  The oysters were delicious and I would do them every week if I could get some good oysters in Atlanta.  I don't think I would make any changes but I do feel like I have a better idea of when the oyster is done.  You have to keep a really close eye on them because of how quickly they cook.  I will be doing this again.

We ate them off of the edge of the grill just like this.

BGE Cake

Check out this cake my parents had made to resemble my BGE and table.



Pretty spot on and it was delicious.

Tuesday, June 7, 2011

7th Annual Rathbun's BBQ Party

I figured I would post these pictures while this event was fresh on my mind.  For those of you that don't know, Kevin Rathbun is a local Atlanta celebrity chef and also the face of Big Green Egg on the dvd that comes with every egg sold.  So when I heard he would be throwing a BBQ party to celebrate the 7th anniversary of the opening of his restaurant (cleverly named Rathbuns), I knew I had to attend.

The event was held this past Sunday at the restaurant and featured some pretty stellar BBQ.  Most of the food was prepared by Rathbuns but some food was also featured from Fox Bros. BBQ and some other local joints I had never heard of (probably for good reason).  However, the food in general was great.

Our first stop was to the tent with by far the longest line.  Our thinking was that whatever this is has to be amazing and we need to get it before they run out (come to find out the line was non-existent a couple hours later when we were too full to eat anything else, lesson learned).

This is the view of the line we were standing in. 
We are all trying to get to that brown tent to the left of the picture.
 While in line MBH walked over to grab us a couple of beers from the Sweetwater truck and returned to report on what we were waiting for.  Turns out we were waiting on grilled lobster tail and shrimp served with a chorizo butter sauce.  I could not have been more excited.

This is one of the two grill tables full of lobster tail and shrimp.


The lobster was the winner of this event for me. 
The chorizo butter was spectacular.
From there we headed over to the next longest line which lead to some ribs, BBQ chicken, and lamb sliders.  While in line I noticed some food being put out at the Fox Bros tent that no one else had yet noticed.  I slipped over and grabbed two pulled brisket sandwiches(these were the runner-up of the day and I went back twice for more brisket minus the bread).

Pulled brisket from Fox Bros. BBQ.
After enjoying our brisket sandwiches we headed over to grab another Sweetwater IPA and get back in line for the lamb sliders, chicken, and ribs.  All of the food we were waiting for was coming off of this bad boy.  I definitely want one.

Even FIL (formerly FFIL) would be impressed.
Once we got our next plate we got some colder beers and posted up at a standing table to tackle it.  Everything from this stand was great but suffered from the fact that I had two of the best foods right before I had this.  The ribs were the best of the group.  The lamb slider had blue cheese in it that would have been amazing if I could have tasted it but it was still good.  I have made better chicken on several occasions.

Ribs, chicken, and lamb slider.

While standing at the table eating, Fox Bros. dumped a fresh batch of their BBQ wings.  These are by far the best BBQ wings in Atlanta and I make sure I get them whenever I go to Fox Bros.  So as soon as I saw these I knew I had to get some fresh ones and piled them on.

I ended up grabbing a plate of these to go on the way out too.

The entire time, there were two lambs cooking rotisserie style.  They didn't pull these off until later in the event and somehow I missed it (might have been at one of the open bars).



Live music!
Our last trip to the food (besides the unnecessary desert table) is pictured below.  I grabbed some more of Fox Bros. pulled brisket and also tried their pulled pork. The corn was deliciously rich and the mac and cheese MBH grabbed was also very nom.  The beans were undercooked so they did not get eaten.

Some Gouda corn mixture, Fox Bros pulled pork,
Fox Bros pulled brisket, and some baked beans.

We were both stuffed about an hour into the event and spent the remaining time at the bars and in the shade listening to the bands (you know the food is good when there are no lines for free alcohol because everyone is waiting to get more food).  All in all, this was a great event and is already on my calendar for next year.  I am getting the itch to do some 'queing myself.

Friday, June 3, 2011

Laughing Cow Turkey Burgers

As oxymoronic as the title of this post may sound this was a fun cook that turned out to be simple and delicious.  MBH recently took a fancy to the Hungry Girl brand of cooking healthy.  In one of the HG cook books I recently surprised her with was this tasty little number.  The concept is a take on cheddar stuffed burgers.  Instead of using hundreds of calories worth of cheddar, 80ish calories worth of laughing cow cheese is used to stuff some very lean ground turkey burgers.  Simple yet effective.

Prep:
The ground turkey was placed in a bowl and marinated with some Worcestershire, black pepper, and garlic salt.  The patties were formed in halves and the laughing cow cheese was spread in the center of one half.  The second half was placed on top and the patty was sealed by joining the edges.  We also sauteed some onions as a topping and the corn we had with our burgers was prepped the same way it was in the previous post.

Cooking:
I set the grill for direct cooking at 400º with the burgers on the direct rack and the corn above them on the grate extender.  I cooked the burgers for about 20-25minutes until the bigger burgers looked done.  I cut the largest burger to check for doneness.  They were a perfect medium.  I let the corn go for an extra 5 minutes after the last burger was off the egg.



Burgers under da kern.

Notes:
Despite the simplicity this was one of the best batches of burgers I have done on the egg.  I am not usually a big fan of eating the healthier version of foods but I have to say that these were just as tasty as others made with cheddar and beef.  I am now a believer in the Hungry Girl series.  Hey, hungry girls need love too!


Sadly I was under the influence of hunger and this is the only finished pic I got.
Despite the unappetizing cross-section above, these were very good.


Thursday, June 2, 2011

Grilled Cajun Corn

I will be one of the first to admit that this cook was very simple in nature.  However, due to the overwhelming praise it received in the @stokinnsmokin home, it earned a spot among the other fine posts on this very reputable blog.  In fact, this corn cook was so well liked that we went back to get more corn so that we could make it the next evening.

Prep:
I pulled back the husks and removed all of the "spaghetti" from the inside and then folded the husks back down into position.  While I went out to prep the grill, I soaked the corn in room temperature water for about 10 minutes.  After a quick bath, I again undressed the corn and oiled it down (thin coat of evoo).  I used Tony Chachere's seasoning to spice up the oiled down corn and again folded the husks down  into place.

Bath time!
Seasoned!
(Make sure to pull the husks all the way back to add seasoning.  These two had very little seasoning at the bottom because I only pulled the husk back partially.)

Cooking:
I preheated the grill for 400º direct cooking.  I placed the corn on the top rack of my handy dandy grate extender with the stuffed chicken cordon bleu on the bottom grate. I let the corn cook for approximately 30mins.  I pulled it of and let it cool before eating.

Kern on the top and chicks on the bottom.
Notes:
Very tasty and simple.  Will cook and have cooked again.

This is what it looks like coming off the egg.

Plated with the chicken and asain salad. YUM!