Sunday, June 12, 2011

Juicy Lucy!

Well, I have come to find out that I had previously been cooking this burger under the wrong name. A burger made with two patties and cheese in the middle is in fact called a Juicy Lucy....or so says The Travel Channel's Man vs. Food. Just having the name correct added that special bit of magic that makes this one of my favorite burgers!

I used some good ol' ground beef (nothing fancy here) and made two fairly thing patties. Next I folded up a piece of Amercian cheese into fours and placed it in the middle of one patty.

After that I formed the two patties together into one (and repeated the process 4 times) and then cooked the burgers on the grill (at about 400 degrees) for 8-9 min on one side and then flipped to the other side for an additional 8-9 min. I let the burgers and primarily the cheese, cool for a few min and then served with some sweet potato fries. Careful, the cheese stays warm for quite a while (which is great)! Hard to beat a good homemade burger!

Quick posts on Wings

I have been on the road for many weeks in a row, so being home for a full weekend with good weather, I took full advantage of the Egg and cooked Saturday for lunch and dinner and Sunday for lunch.

Saturday for lunch, I went with wings because it had been a while and while there is nothing new here, I think I figured out my optimal method for cooking wings. I smoked the wings for an hour or so at nearly 400 degrees (probably somewhere closer to 390 degrees). This allowed for me to still smoke the wings to have nice juicy meat and yet get the skin hot enough to crisp up nicely. I previously waffled between cooking them direct or smoking them at a much lower temperature....this compromise worked nicely!

Tuesday, May 17, 2011

Blackened Fish

Here is some blackened Mingo Snapper that we caught in the gulf.

Pretty simple cook here, just some blackened seasoning and a quick dip in the skillet. Served with some new potatoes, this was a very good meal (and helped put a dent in my tremendous stash of frozen fish)!

Sunday, May 15, 2011

Gone Fishing!

I am fresh off a deep sea fishing trip with some friends and took some time to enjoy the fruits of our labor with some grilled amberjack filets. An excellent time was had by all.....well, except for this poor guy who turned into dinner tonight!

Just getting home I needed to do something quickly, so I basically used a simple marinade of a mixture of things that I had at my disposal, primarily Italian dressing. I set the grill up for a direct cook at 400 degrees and cooked the fish directly on the grate.

After about 10 min, I pulled the fish off because it was starting to flake. I served the fish with some twice baked potatoes that we had and just had to heat up. The verdict was that it was a pretty good meal. I think I pulled the fish just a bit early in an effort to not overcook them. But is was still really good, and I have not cooked fish very often, so I just need to cook some more fish to get better.

Wednesday, May 4, 2011

Teriyaki Pork Tenderloin

Tonight I had to capitalize on the great weather and did some teriyaki pork tenderloin. I used my Soy Vay teriyaki sauce about two hours prior to the cook after I had scored the meat on the side with the fat cap.

I wanted a fairly quick cook, so I just went with a direct set up and a temperature of approximately 325 degrees. While this cooked a little quicker than I would like it created a nice crispiness on the outside, which was fantastic with the pecan smoke flavor.

I pulled the pork at 145 degrees internal temperature and served with new potatoes; it was excellent! I just wish I had thought to invite some more people over to share in this wonderful meal!

Saturday, April 30, 2011

Boneless, Skinless Thighs

Well as much as I cook chicken, I have actually never cooked boneless, skinless chicken thighs. So I picked some up from the store for a quick dinner.

I first rinsed them and patted them dry. Next I sprayed them with some EVOO and then rubbed them down.

I then let them sit for a couple of hours in the fridge uncovered. Next came a pretty simple direct cook at about 300 degrees flipping frequently and basting with Suck Creek Wings Spicy BBQ Sauce. I must say, if you like dark meat these are excellent. You can get them nice and crispy on the outside but still wonderfully juicy and moist. It had been a while, but man it was good to get back out on the patio tonight with the grill going!

Thursday, February 17, 2011

Valentine's Day

With three kids at home, including a 3 week old, a romantic dinner out with the wife on V-Day is pretty much out of the question. But like many, I have come to appreciate a well cooked meal at home especially if you can do a little something special to spruce things up and miss the crowds (and the large tabs!). So with a little wine, my wife and I tried the Prime Filet again (see a couple posts ago), and it was every bit as good as I remember it. Excellent Valentine's dinner!