I had great success injecting marinade into pulled pork in a prior post. Why not do it with beef? You could get more flavour and that is usually a good thing.
There is a reason why not. If you inject beef in several places you run the risk of moving pathogens (germs for us uneducated) into the centre of the meat. Therefore, you have to cook it to an internal temperature of at least 155 F to be food safe. If you want it rare, you’re out of luck. Continue reading Marinade Injected Beef Roast
Sorry for the late posting of this Cinqo de Mayo dish. I don’t know where time goes. I am retired but I just seem to be behind. You people who are still working don’t know how difficult it is. Regardless, I did find time to fire up the Louisiana Grills pellet smoker to make Cinqo de Mayo wings. Continue reading Cinqo de Mayo Wings
Here was the situation. It was an unseasonably hot spring day here in the mountains. It seemed perfect to cook a steak. She Who Must Be Obeyed agreed if I did the potatoes and cooked the steak to medium. Sigh, she must be obeyed. I fired up the Weber Genesis grill and went to work. Continue reading Grilled Steak and Potatoes
Here is recipe you should have in your back pocket if you have a gas grill. It makes a moist tasty boneless skinless chicken breast without a lot of preparation or time. I did this one on my Weber Genesis Grill. Continue reading Basic Grilled Boneless Skinless Chicken Breast
I have made burgers with butter added before, see the post for Moist Burgers. I do it because She Who Must Be Obeyed buys lean ground beef and it just dries out too much when the beef is cooked well as is required for safe food practices when using hamburger. Continue reading Butter Burgers
The term barbecue sauce has come to mean a sweet ketchup based sauce. There is nothing wrong with that kind of sauce, they are one of the main ingredients in Kansas City Ribs. However, there are so many different barbecue sauces from all over the world. There are mustard, white, vinegar, hoisin and many others. Continue reading Molasses Mustard Q Sauce
Being raised in Vancouver, BC, Canada had a major advantage. There were families from all over the world and I had the opportunity to try many different cultures’ food. One of those was jerk chicken. Now I love jerk chicken but I also met people from other parts of the Caribbean. They also did grilled chicken but with different spice profiles. Not all had the allspice base of jerk chicken. Continue reading Island Chicken
I normally like to spatchcock a chicken when I smoke it. However, there is something about the taste and texture of a beer butt chicken. So, I decided to experiment and made Oriental Ginger Butt chicken on my Louisiana Grills Smoker.
Continue reading Oriental Ginger Ale Butt Chicken
I don’t know how it is where you are but around here you buy some side ribs (spare ribs) and you get one rack of nice ribs and what I call the trimmings. At first it looks like a rack of ribs but closer examination shows it is full of crossing bones and cartilage with large fat patches. I find if I cook them with the rest of the ribs they are difficult to eat, have a tough texture and it is difficult to avoid getting a large chunk of fat in your mouth. I decided to do something about it and made Char Siu Rib tips in my Louisiana Grills pellet smoker. Of course, you could do them in the oven but they just won’t have the kiss of the smoke. Continue reading Char Siu Rib Tips
I have had an idea rattling around in the void I call my head for a while. If char siu marinade is good on pork, why wouldn’t it make ribs better. I finally decided to try it. I fired up the Louisiana Grills Pellet Smoker and made Marinated Ribs. Continue reading Marinated Ribs