tag:blogger.com,1999:blog-61410230701863144482024-02-19T23:57:55.288-08:00TheSaltedPigI don't know what the hell this blog is about. I want to cook something good start to finish. I want to make moonshine. I want to figure out how to do stuff starting from the elemental.
I am obsessed with Weber grills and reading schematics to find the right
<a href="http://www.qualitygrillparts.com/">Weber grill parts</a>
for my babies.The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-6141023070186314448.post-58032367723009194282016-06-10T08:21:00.000-07:002016-06-10T08:21:02.412-07:00High Heat Slow N Sear GrillingI have been playing around with the Slow N Sear from the <a href="http://www.abcbarbecue.com/" target="_blank">Adrenaline Barbecue Company</a> and have been having a blast.<br />
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Most of the cooks I have been doing have been 'Low and Slow" but every now and then I open things up and go for a Hot and Fast cook.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4osD7FDiESimJbCb6iU0JKm6KhkUPxSvITUpbg72aWQbehwkN3BsmX2Ya4En9QlbSZ8OUzj9NAikSpYMGCIWZi36ZmNS5C_IhKALoaFyfpwA0LZ2H4W85tFZ9obInbLtx3F-kHcNLwL5k/s1600/Slow+N+Sear+Hot.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Hot Slow N Sear" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4osD7FDiESimJbCb6iU0JKm6KhkUPxSvITUpbg72aWQbehwkN3BsmX2Ya4En9QlbSZ8OUzj9NAikSpYMGCIWZi36ZmNS5C_IhKALoaFyfpwA0LZ2H4W85tFZ9obInbLtx3F-kHcNLwL5k/s320/Slow+N+Sear+Hot.JPG" title="Hot Slow N Sear" width="320" /></a></div>
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Here are two of them!<br />
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The first was a tri tip that had a heavy rub of Montreal Steak Seasoning.<br />
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I had a full chimney of lit charcoal in the Slow N Sear and the top and bottom vents of my Weber kettle were wide open.<br />
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It took about 30 minutes for this tri tip to hit the magic temperature for medium rare.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcI2VWjhH_SEDJv0DsbIXyF3cGn-QP6xHqYZ0-eRVCXrPDS8Lyi1szmMNUft7lzIKP1wmID8kHRL6qAzS7PnTa7TeqR94lSLzLU9UmkdGDHF08UW1OfWBQv0BgA80WrDbgmXVfwEmHiIdi/s1600/Slow+N+Sear+Tri+Tip.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcI2VWjhH_SEDJv0DsbIXyF3cGn-QP6xHqYZ0-eRVCXrPDS8Lyi1szmMNUft7lzIKP1wmID8kHRL6qAzS7PnTa7TeqR94lSLzLU9UmkdGDHF08UW1OfWBQv0BgA80WrDbgmXVfwEmHiIdi/s1600/Slow+N+Sear+Tri+Tip.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Slow N Sear Tri Tip" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcI2VWjhH_SEDJv0DsbIXyF3cGn-QP6xHqYZ0-eRVCXrPDS8Lyi1szmMNUft7lzIKP1wmID8kHRL6qAzS7PnTa7TeqR94lSLzLU9UmkdGDHF08UW1OfWBQv0BgA80WrDbgmXVfwEmHiIdi/s400/Slow+N+Sear+Tri+Tip.JPG" title="Slow N Sear Tri Tip" width="400" /></a><br />
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The tri tip came out perfect! We try to make sandwiches when we grill tri tips but usually just end up standing around and eating the slices off the cutting board. We grunt and drool a lot.<br />
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Next up was a butterflied chicken!<br />
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I let this bird cook a little too long and ended up burning the skin a little! I think this was partly due to the sweet injection I used. That looks like burnt sugar instead of charred skin.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIR818DNbAVcENiWvmU1birHupWoBkzJWjPr-pPhpxMFsc8LYD3g7p3zMGKaB6ftKMfxKRiDlZ3LVq9y7XCesx803RIHawdb9DGW2trjv9QOPXGNhO9ZPuvaXujm9zg4pl3Zv5G95eJRK/s1600/Slow+N+Sear+Chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Slow N Sear Chicken" border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIR818DNbAVcENiWvmU1birHupWoBkzJWjPr-pPhpxMFsc8LYD3g7p3zMGKaB6ftKMfxKRiDlZ3LVq9y7XCesx803RIHawdb9DGW2trjv9QOPXGNhO9ZPuvaXujm9zg4pl3Zv5G95eJRK/s320/Slow+N+Sear+Chicken.JPG" title="Slow N Sear Chicken" width="320" /></a></div>
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That's okay, it came out tasting pretty fantastic :)<br />
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Like a lot of other folks have said, the Slow N Sear is great for long, low temperature smoking sessions. The slow N Sear also has a LOT of charcoal capacity that lets you get your grill REALLY hot. This is a nice feature for when you want to do some High Heat Indirect grilling.<br />
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If you want to know more about how to use this thing then check out the <a href="http://www.qualitygrillparts.com/slow-n-sear-review/" target="_blank">Slow N Sear review</a> I posted!<br />
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The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com2tag:blogger.com,1999:blog-6141023070186314448.post-16851314902144097112016-03-05T07:29:00.001-08:002016-03-05T07:29:16.860-08:00Flat Iron Steaks: Why Didn't Anyone Tell Me???Okay..I already know the answer.<br />
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Nobody told me how awesome <a href="http://www.qualitygrillparts.com/flat-iron-steak/" target="_blank">flat iron steaks</a> were because everyone is keeping this steak a secret.<br />
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Well I am blowing the lid off this secret!<br />
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Flat iron steaks are a long, thin whole muscle.<br />
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They are a little cut up on the back where some connective tissue gets cut out by the butcher.<br />
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These steaks are packed with flavor AND are super tender.<br />
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Ribeye's used to be my favorite steak....no longer. I am not a Flat Iron man.<br />
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These steaks grill up beautifully with just a little salt and pepper.<br />
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The steaks are so tender that even though I messed up and cut it WITH the grain it still meted in my mouth.<br />
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I am finding flat iron steaks at my local grocery for about $6 per pound. This is way cheaper than ribeyes.<br />
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If you see something like this at your store do yourself a favor and grab it!!<br />
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If you want a full blown lesson on where this cut comes from and hoe to take it to the next level by dry aging then <a href="http://austintexasbutcher.blogspot.com/2012/02/dry-aged-flat-iron-breakdown.html" target="_blank">check out this excellent article</a>.<br />
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Alright guys...what other secrets have you been holding out on me???<br />
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<br />The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com0tag:blogger.com,1999:blog-6141023070186314448.post-87890078726282812262015-05-29T06:27:00.001-07:002015-05-29T06:27:37.083-07:00Thin Cut Steaks Made Better with Blue Cheese SauceWe eat steak way too often at my house. Usually I grill thick cut steaks that weigh in at about two pounds. They get a quick sear over high heat followed by a long slow cook with low indirect heat. When the steaks hit medium rare (typically after about 20 minutes) we slice them thin and serve with mashed potatoes. It is a simple dish that is always a hit.<br />
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Sometimes though we end up dealing with some thin sliced steaks that are pretty bland. Here is what I did to make some of these more interesting.<br />
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I brushed a little oil onto the steaks and sprinkled them with salt and pepper. The steaks were rested at room temperature for about 30 minutes so the salt would have a little time to penetrate and tenderize the meat.<br />
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I grilled these steaks hot and fast over direct high heat. Grill for two minutes then rotate by 45 degrees and grill another two minutes. This will get you a beautiful diamond cross hatch. Flip the steak and grill for another three minutes and it will be done! <br />
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To make this steak a little more interesting I whipped up a classic blue cheese steak sauce.<br />
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<b>Blue Cheese Steak Sauce</b></div>
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Gently warm a half pint of heavy cream and add 6 oz of crumbled blue cheese.<br />
Stir the cream and cheese until the cheese has melted.<br />
Add 3 tablespoons of Worcestershire sauce.<br />
Add 2 teaspoons of smoked paprika.<br />
Stir to incorporate.<br />
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Ladle the sauce over the steak and dig in with gusto!<br />
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This is a very rich sauce that brings a ton of flavor to the party. It is a very simple way to take an ordinary thin cut steak and make it a meal worth remembering!<br />
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<br />The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com0tag:blogger.com,1999:blog-6141023070186314448.post-13182875206340761612015-02-28T07:26:00.001-08:002015-02-28T07:28:06.540-08:00One Man's Trash is my Weber Genesis Gold TreasureI found a <a href="http://www.weberflavorizerbars.com/weber-genesis-gold-parts/" target="_blank">Weber Genesis Gold</a> being sold on Craigslist for next to nothing the other day. I checked it out and saw it needed the usual repairs (burner tubes, ignition, etc) but was structurally sound.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBZO44lWqYefUd0m84wRmrNvQChnqljIJxV6tU69_9Xj2dVw5_lYRrkkZr1Rjo6yZEpmwoQNa7yp3BuI5r2FiAy4irWEXExr95L_eafIffMIN_MLG8w7vSi_5kVI4ThZL4mPQuLZwExar/s1600/Weber+Genesis+Gold+C.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Weber Genesis Gold C" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBZO44lWqYefUd0m84wRmrNvQChnqljIJxV6tU69_9Xj2dVw5_lYRrkkZr1Rjo6yZEpmwoQNa7yp3BuI5r2FiAy4irWEXExr95L_eafIffMIN_MLG8w7vSi_5kVI4ThZL4mPQuLZwExar/s1600/Weber+Genesis+Gold+C.JPG" height="240" title="Weber Genesis Gold C" width="320" /></a></div>
I got the grill back to my house, bought the needed replacement parts then soon found out the real reason the grill was being sold. Two of the burner valve stems had seized up and could not be turned. I could see where the previous owner had tried to fix the problem by trying to turn the top of the valve stem with a pair of pliers.<br />
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The fix was easy but tedious. I sprayed the base of each brass valve stem with Liquid Wrench then used a pair of channel locks to grab the stem at the base and twisted just a little. I did this five or six times a day for four days. Each time the Liquid Wrench was able to penetrate just a little deeper. On Day 4 things broke free and now all knobs are turning just fine.<br />
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The grill cover that came with the Genesis was pretty ratty.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigrdZ0nyruS4jGoOQQIk9Q3knJy0jitTc0MtPFKtCNKFfQy1V9oMuI7N-IStmsrBXA1A7k_qQ0ySLw-mNu55_GfNgEsdYa_AILvdXE3GR_Fru3cKqmurX-oK7tG8T3ZX63wBfe_1cDZoSy/s1600/Weber+Genesis+Grill+Cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Weber Genesis Grill Cover" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigrdZ0nyruS4jGoOQQIk9Q3knJy0jitTc0MtPFKtCNKFfQy1V9oMuI7N-IStmsrBXA1A7k_qQ0ySLw-mNu55_GfNgEsdYa_AILvdXE3GR_Fru3cKqmurX-oK7tG8T3ZX63wBfe_1cDZoSy/s1600/Weber+Genesis+Grill+Cover.jpg" height="240" title="Weber Genesis Grill Cover" width="320" /></a></div>
It
is hard to find he right cover for this old grill; definitely wont find
this cover stocked at Wal-Mart. Here is a site that links to the right
<a href="http://www.webergrillcover.com/weber-genesis-grill-cover/" target="_blank">Weber Genesis grill cover</a> on Amazon.<br />
<br />
The side burner hadn't been used for a while...I could tell by the wasps nest that was built under the burner.<br />
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After I pulled that guy out the side burner cleaned up pretty nice as well.<br />
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I am delighted to have this great grill in my collection! This Genesis Gold C sits alongside my Genesis 1000 LX and my Genesis Silver A. My backyard is looking sweeter and sweeter all the time!<br />
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<br />The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com3tag:blogger.com,1999:blog-6141023070186314448.post-63870943784295082182015-01-18T08:31:00.000-08:002015-01-18T08:31:09.828-08:00A Simple Steak on a Simple GrillOne of my grills in a little two burner <a href="http://www.weberflavorizerbars.com/weber-genesis-silver/" target="_blank">Weber Genesis Silver</a> with cast iron grates. I love this little grill...it has spunk :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMTceo0xPAV9nIDoU8oQQ0hciBYyZ8aTpjSQffz7USjWhz-u5ZrXnl0ZAQ06L2hAfKWwRIVjWWlGxc5RqBUQ4pGDIQF4MVXjBoDujRyjlTckCwdC1Wy5QYpLYzhYmzgTtYBTSimI6q319/s1600/Weber+Genesis+Silver+Badge.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Weber Genesis Silver" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMTceo0xPAV9nIDoU8oQQ0hciBYyZ8aTpjSQffz7USjWhz-u5ZrXnl0ZAQ06L2hAfKWwRIVjWWlGxc5RqBUQ4pGDIQF4MVXjBoDujRyjlTckCwdC1Wy5QYpLYzhYmzgTtYBTSimI6q319/s1600/Weber+Genesis+Silver+Badge.JPG" height="240" title="Weber Genesis Silver" width="320" /></a></div>
I got the chance to use the Silver the other day when I found a beautiful 2.5 pound, two inch thick ribeye roast. I knew I had to use the cast iron grates on the Silver to put down some grill marks on this nice piece of meat.<br />
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The beef got seasoned with a little salt and pepper. I let the Genesis Silver pre-heat on high for 15 minutes to get the cast iron scorching hot. I let the steak sear for ten minutes then flipped.<br />
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After that nice sear I wanted to gently cook the steak to perfection. I put the steak on a GrillGrate panel, coated it in melted butter and turned the Genesis Silver down to Low.<br />
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The steak was eased along for about 20 minutes until it hit an internal temperature of 142F. <br />
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No sliced and finished shot on this cook...I wrapped the steak in foil and headed off to a party at my brother in law's house. It was a pretty awesome steak!<br />
<br />
This was a simple steak on a simple grill. It made for a nice day.<br />
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<br />The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com0tag:blogger.com,1999:blog-6141023070186314448.post-88252758101497930992014-12-31T09:12:00.005-08:002014-12-31T09:12:56.263-08:00Smoked Pork ChopsI have been seeing beautiful thick cut pork chops all over the place recently and had to try some on my Weber kettle. I decided to make <a href="http://www.webergrillcover.com/smoked-pork-chops/" target="_blank">smoked pork chops</a> instead of grilling them since they were nice and thick. They turned out great!<br />
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I started with two bone in pork chops that were over an inch thick. I seasoned the fellas up and put them on my kettle with indirect heat and hickory smoke.<br />
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After 90 minutes at 275F the smoked pork chops were looking pretty nice!<br />
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The pork chops were glazed on both sides with a honey drizzle for a little shine and sweetness.<br />
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The pork chops were cooked until they hit an internal temperature of 150F then they were pulled from the kettle. <br />
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These were some seriously great eats! Thanks for looking!<br /><br />
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<br />The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com2tag:blogger.com,1999:blog-6141023070186314448.post-46927568493224516632014-12-22T11:26:00.004-08:002014-12-23T16:49:35.536-08:00Frittatas in a Weber GriddleI picked up a cast iron <a href="http://www.webergrillcover.com/category/weber-griddle/" target="_blank">Weber griddle</a> the other day and have been having fun playing with the toy.<br />
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I used the griddle to make a frittata on my Weber Genesis Silver A. I started by putting down a layer of hash browns.<br />
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Then I stuck in some mushrooms, black beans and crumbled bacon.<br />
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Poured in a half dozen scrambled eggs...<br />
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And grilled this on top of a baking stone on my grill that was running at 400F. I let it bake for about 20 minutes. It came out looking pretty nice.<br />
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The hash browns stuck a little to the bottom of the griddle but they still got some nice color on them.<br />
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Added a little hot sauce and had a pretty nice breakfast courtesy of my new <a href="http://www.webergrillcover.com/category/weber-griddle/" target="_blank">cast iron Weber griddle</a>!<br />
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Sweet!<br />
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<br />The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com0tag:blogger.com,1999:blog-6141023070186314448.post-48612671226047779932014-12-07T15:22:00.001-08:002014-12-07T15:22:50.470-08:00Weber Q FiletsThanksgiving week had my family at my parent's house. My folk's grill is a little Weber Q. The grill is a fun little thing but takes a little getting used to after years of cooking on the big Genesis grills. The single burner Weber Q just doesn't get as hot as a big grill; no big deal, just have to budget for more time.<br />
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My Dad likes to slice up a beef tenderloin in 1.5 inch steaks that we grill up on the Weber Q. You need to pre-heat this grill on High for at LEAST 20 minutes to get the cast iron grates hot enough to lay down grill marks. The grill might be little but you can still fit 7 or 8 filets on at once.<br />
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It was dark by the time these steaks were finished so no good finished pictures were taken. No problems though...I had an extra steak set aside that I got to grill for lunch the next day!<br />
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This steak was simply seasoned with salt and pepper then put onto the pre-heated grill.<br />
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The steak was flipped after 7 minutes...grill marks were "meh".<br />
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After another 10 minutes the steak was flipped and checked for temp. It was reading 140F at this point so I pulled it off and let it rest.<br />
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I know that 17 minutes seems like a long time to grill a steak for medium rare but this grill just wasn't throwing off that much heat. <br />
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I always have fun cooking on this little Weber Q. It is even more fun to play with the Weber Q griddle accessory to make up some killer sandwiches. <br />
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Hope you had an awesome Thanksgiving and are gearing up for a spectacular Christmas!<br />
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<br />The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com0tag:blogger.com,1999:blog-6141023070186314448.post-83497926106492949382014-10-31T15:31:00.001-07:002014-10-31T15:31:45.724-07:00Done with Turkey LegsI give up. This was my fourth attempt at cooking up turkey legs and I still haven't gotten any decent ones. The flavor is pretty nice but dealing with all of those stingy tendons is driving me NUTS! I wasn't able to take a single decent bite without having to spit out a tendon of some type.<br />
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These were brined overnight and rubbed with Bone Sucking Sauce Seasoning before I threw them on the Weber kettle.<br />
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These were smoked a little on the hot side for about two hours then sauced with Sweet Baby Rays. Cooked to an internal temp of 167F.<br />
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Flavor was spot on. Nice smoke, great balance with sweet and salt. But damn those tendons!<br />
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<br />The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com0tag:blogger.com,1999:blog-6141023070186314448.post-65265299764818189972014-09-20T10:10:00.000-07:002014-09-20T10:10:35.960-07:00Rotisserie Chicken Thighs<div class="separator" style="clear: both; text-align: center;">
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I tried out a new chicken brine this week and wanted to pass it along. Instead of the usual water/salt/sugar mix I went with 1/3 cup of salt dissolved in a quart of pineapple juice. I brined a bunch of thighs overnight and grilled them on my Weber the next day. The thighs were rinsed and dried then seasoned with a little bbq rub. <br />
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I had so much fun using my rotisserie basket for chicken wings the other day I decided to use it again for these thighs.<br />
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After about an hour the thighs were looking pretty tasty.<br />
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Right after I took this picture I brushed the thighs with some Sweet Baby Ray bbq sauce and let them spin a few more minutes while the sauce set. I was very pleased with the outcome; I could really taste the pineapple!<br />
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Good eats! <br />
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<br />The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com2tag:blogger.com,1999:blog-6141023070186314448.post-2026671589730004842014-08-06T16:22:00.000-07:002014-10-12T09:42:20.046-07:00Spinning Some Chicken WingsI've got a thing for chicken wings. I've got a thing for rotisseries. The two were bound to come together at some point!<br />
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I seasoned a dozen wings with salt and pepper, loaded them into a rotisserie basket, and fired up <a href="http://www.weberflavorizerbars.com/weber-genesis-1000/" target="_blank">the old Weber gasser</a>!<br />
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The wings got spun for about 45 minutes and looked incredible tucked into the basket.<br />
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The wings were nice and crunchy! Beautiful color :)<br />
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I sauced these guys up and wolfed them down! Good eats!!<br />
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God Bless Chicken Wings!!<br />
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<br />The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com2tag:blogger.com,1999:blog-6141023070186314448.post-81535323579213408502014-07-14T14:55:00.004-07:002014-07-25T15:52:56.159-07:00World Cup Steaks<!--[if gte mso 9]><xml>
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<div class="MsoNormal">
The World Cup is finally over!<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I usually love the World Cup but this year was an
exception.<span style="mso-spacerun: yes;"> </span>It burns my chaps that so
many games went into Penalty Kicks.<span style="mso-spacerun: yes;"> </span>Can
you imagine the NBA Finals being decided with a Free Throw contest??<span style="mso-spacerun: yes;"> </span>I realize that the final match did not go to
PKs but it was still a snoozer.<span style="mso-spacerun: yes;"> </span>Actually
I did take a nap in the second half and woke up to see that I hadn’t missed a
thing!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The best part of the World Cup for me was some New York
Strip steaks that I grilled over at my brother-in-law’s house.<span style="mso-spacerun: yes;"> </span>The steaks were pretty simple, seasoned with
salt and pepper and grilled to medium rare.<span style="mso-spacerun: yes;"> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWecaMABkn-xLnnMk62LMRmJRalzmfk7OUUG4UxjRj1qzkZtwB2SXWILooxsDG-ni2080JH2-BTfl1SdHoch-Rpgr_KbMzpLqUMca8Ro1de6tgy1APrsk5-jpuyZvMkxCF8uOpPgfxplw/s1600/New+York+Strip+Steak.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWecaMABkn-xLnnMk62LMRmJRalzmfk7OUUG4UxjRj1qzkZtwB2SXWILooxsDG-ni2080JH2-BTfl1SdHoch-Rpgr_KbMzpLqUMca8Ro1de6tgy1APrsk5-jpuyZvMkxCF8uOpPgfxplw/s1600/New+York+Strip+Steak.JPG" height="239" width="320" /></a></div>
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<br />
I think I grilled for about four minutes per side at high heat.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjEyM5zpyTWPF1XQV7gSxhiuLcVPVgWwo47_q9jM1Ot7tEOKTCEnJMdncOIsCaxoZfKvS5TUONsB7zuXotOx8ZbSCG917V-8dFZ6TaDyx_oYuq4xrfcKII7u77Cx3g_LTs3rKE9xqyjsH/s1600/Steaks+on+a+Weber+Genesis+Silver.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Steaks grilled on a Weber Genesis Silver A" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjEyM5zpyTWPF1XQV7gSxhiuLcVPVgWwo47_q9jM1Ot7tEOKTCEnJMdncOIsCaxoZfKvS5TUONsB7zuXotOx8ZbSCG917V-8dFZ6TaDyx_oYuq4xrfcKII7u77Cx3g_LTs3rKE9xqyjsH/s1600/Steaks+on+a+Weber+Genesis+Silver.JPG" height="239" title="" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal">
What I really enjoyed about the steaks was since I was
grilling at his house I got to use his Weber Genesis Silver A grill.<span style="mso-spacerun: yes;"> </span>I am used to grilling on my Genesis 1000 and
the Silver A is a nice change.<span style="mso-spacerun: yes;"> </span>The
Genesis Silver A is a smaller two burner grill.<span style="mso-spacerun: yes;">
</span>It heats up fast and I never have any flare-up issues when I’m using
it.<span style="mso-spacerun: yes;"> </span>He has had the grill for a long time
and it is still in great shape.<span style="mso-spacerun: yes;"> </span>FYI,
here is a link to learn a little more about the <a href="http://www.weberflavorizerbars.com/weber-genesis-silver/" target="_blank">Weber Genesis Silver A</a>.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9zpwQ36EJe6eNQejOgsjczG0DvLfHZ4pbRpg-nYnR3TdIIWUNTvV_u4VaOsz5LE64ZlJwYPl9lV5NQY7DCcGLCPsDIxYp8z0h95OwCIEgrE8gJiB-dAgiXoDjs7I7gt7PNrITXfti5tw/s1600/Weber+Genesis+SIlver+A.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Weber Genesis Silver A" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9zpwQ36EJe6eNQejOgsjczG0DvLfHZ4pbRpg-nYnR3TdIIWUNTvV_u4VaOsz5LE64ZlJwYPl9lV5NQY7DCcGLCPsDIxYp8z0h95OwCIEgrE8gJiB-dAgiXoDjs7I7gt7PNrITXfti5tw/s1600/Weber+Genesis+SIlver+A.JPG" height="239" title="Weber Genesis Silver Grill" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Just in case the fine folks over at FIFA read this blog I
have a great idea for them.<span style="mso-spacerun: yes;"> </span>If the score
is tied at the end of regulation then take away the goalie for each time for
extra time play.<span style="mso-spacerun: yes;"> </span>This will make sure
that at least one team scores a goal in extra time and should put an end to
this Penalty Kick nonsense!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Thanks for dropping by!</div>
The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com0tag:blogger.com,1999:blog-6141023070186314448.post-4746324750228520982014-07-07T18:11:00.005-07:002014-07-07T18:14:11.002-07:00Moinks on the Loose!<!--[if gte mso 9]><xml>
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</xml><![endif]-->I made up my first batch of Moinks the other day.<span style="mso-spacerun: yes;"> </span>They looked amazing and tasted pretty
bland.<span style="mso-spacerun: yes;"> </span>At least I have a starting point!<span style="mso-spacerun: yes;"> </span>A moink is simply a bacon wrapped
meatball.<span style="mso-spacerun: yes;"> </span>The name comes from the beef
meatball (moo) being wrapped in bacon (oink).<span style="mso-spacerun: yes;">
</span>I figured any meat wrapped in bacon had to be pretty tasty.<span style="mso-spacerun: yes;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwcnS7vA7YsLhRrlKIEsu4m175Zg_t6Du5jVHgiMWT5rDVl-exFPBncAsby_yx-wQhbmcvjkvJRkg5V7uLSWVzfuBclpWuQjOityCExCMIbc-wHWFcfqM3W2m9Ge_XezsJRa2QcjXxsS-E/s1600/IMG_5463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwcnS7vA7YsLhRrlKIEsu4m175Zg_t6Du5jVHgiMWT5rDVl-exFPBncAsby_yx-wQhbmcvjkvJRkg5V7uLSWVzfuBclpWuQjOityCExCMIbc-wHWFcfqM3W2m9Ge_XezsJRa2QcjXxsS-E/s1600/IMG_5463.JPG" height="239" width="320" /></a></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I made a batch of meatballs with a pretty simple recipe of
ground beef, bread crumbs and barbecue sauce.<span style="mso-spacerun: yes;">
</span>The meatballs were wrapped in bacon (secured with a toothpick) and
dusted with a mix of sugar and chili powder.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2xRqoDRz7vvD_dgDBlq7p7fUJqnlqDtXRjVUXWxE0mjfNLaDTfT1xr6MntFIlkfMyoRKlUbPMRghoWOe1aCtHxIfvITaB5VP5H4S5sQGpwd3wUtgKL_lz8DrEdFp46OJ41ploQf7hMGS/s1600/IMG_5446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2xRqoDRz7vvD_dgDBlq7p7fUJqnlqDtXRjVUXWxE0mjfNLaDTfT1xr6MntFIlkfMyoRKlUbPMRghoWOe1aCtHxIfvITaB5VP5H4S5sQGpwd3wUtgKL_lz8DrEdFp46OJ41ploQf7hMGS/s1600/IMG_5446.JPG" height="239" width="320" /></a></div>
<div class="MsoNormal">
I threw these guys on my Jumbo Joe and let them cook for
about thirty minutes.<span style="mso-spacerun: yes;"> </span>I sauced them at
the end and let them go a few more minutes as the sauce set.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNk4AYF31FvvqA8vMQGtbUv63duaeVpw0ugTP9OVBeeXWjtak9s-GKH3HRcca-cMou883Tf0AnyYzQ5EZqgwmghd8NEY-JYq9z4yxn4TQT9h9ADApHgimILb9x-qJR0eMO1KOWnCI-BNr2/s1600/IMG_5456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNk4AYF31FvvqA8vMQGtbUv63duaeVpw0ugTP9OVBeeXWjtak9s-GKH3HRcca-cMou883Tf0AnyYzQ5EZqgwmghd8NEY-JYq9z4yxn4TQT9h9ADApHgimILb9x-qJR0eMO1KOWnCI-BNr2/s1600/IMG_5456.JPG" height="239" width="320" /></a></div>
<div class="MsoNormal">
</div>
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I thought they looked great but was very disappointed in how
bland they tasted.<span style="mso-spacerun: yes;"> </span>They were nowhere
near as good as a bacon cheeseburger.<span style="mso-spacerun: yes;"> </span><br />
<br />
<span style="mso-spacerun: yes;"> </span>I
asked around on Twitter and got plenty of ideas on how to improve my moink
recipe.<span style="mso-spacerun: yes;"> </span>It pretty much all comes down to
making a better meatball.<span style="mso-spacerun: yes;"> </span>Quite a few
people suggested adding Italian sausage into the meatball mix.<span style="mso-spacerun: yes;"> </span>I’ll give that a go next time around.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Thanks for visiting!</div>
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<br /></div>
The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com0tag:blogger.com,1999:blog-6141023070186314448.post-12181058739689122732014-07-07T18:09:00.005-07:002014-07-07T18:09:43.210-07:00Grilled Ravioli<!--[if gte mso 9]><xml>
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Here is a quick and fun little thing to throw on the grill,
Grilled Ravioli! </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrwvxFGNJseuuHXaIyMI3tNRRuf0nUyZUwFkhNSU-hQuYJVr2h8OgFcbwJj-B0H12IKl4E1ivAHR8rAPe25QT_prbOKeFEkhMDJCk5dGm_u2OP34tDxLkrq0W4Fv79SHzMI9-TbmqU33DH/s1600/Grilled+Chicken+Ravioli.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrwvxFGNJseuuHXaIyMI3tNRRuf0nUyZUwFkhNSU-hQuYJVr2h8OgFcbwJj-B0H12IKl4E1ivAHR8rAPe25QT_prbOKeFEkhMDJCk5dGm_u2OP34tDxLkrq0W4Fv79SHzMI9-TbmqU33DH/s1600/Grilled+Chicken+Ravioli.JPG" height="239" width="320" /></a></div>
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<br /></div>
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These are not your standard pasta ravioli that we are
working with.<span style="mso-spacerun: yes;"> </span>Instead, these are easy
ravioli made with won-ton wrappers.<span style="mso-spacerun: yes;"> </span>The
basic process is bone-headed easy.<span style="mso-spacerun: yes;"> </span>Lay
out a won-ton wrapper and add about a tablespoon of a pre-cooked filling.<span style="mso-spacerun: yes;"> </span>The filling needs to be pre-cooked as the
ravioli do not stay on the grill very long.<span style="mso-spacerun: yes;"> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8D6C2eVhWWg_z9frWMqu37kViLqJpb2tnFLF3zfvkfhnRIcaKp-9iecmcGjsbfgAgknBWVGkzR-OH6PRrxXAQCLZ4qfnjinbNFxX2lQ7aMFhpU8aTqtqhkd9qnUFSXH0a1AFqqRflQ55n/s1600/On+the+wonton.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8D6C2eVhWWg_z9frWMqu37kViLqJpb2tnFLF3zfvkfhnRIcaKp-9iecmcGjsbfgAgknBWVGkzR-OH6PRrxXAQCLZ4qfnjinbNFxX2lQ7aMFhpU8aTqtqhkd9qnUFSXH0a1AFqqRflQ55n/s1600/On+the+wonton.JPG" height="239" width="320" /></a></div>
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<br /></div>
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For these ravioli I used some leftover rotisserie chicken,
basil, cheese and Alfredo sauce.<span style="mso-spacerun: yes;"> </span>These
would be equally delicious with a mushroom and sausage mix or even leftover
pulled pork with slaw.
</div>
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<br /></div>
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After the filling is laid down brush the edges of the
wrapper with an egg wash and place another wrapper on top.<span style="mso-spacerun: yes;"> </span>Press down along the edges to seal the
ravioli.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2FpSJ1Ko-G6u5pc2onRyIjTqzSGyBlHHmUwOhKQhTlOH1l5pVMOIuH-4x-dO2tnwaQcmPeEsjKdyVN-2OAkKF9h815UZf7GJAbqWseSFV6qW8PGonCFibdggT_kht5bw6NYxZ84q98SS/s1600/Grilling+Ravioli.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2FpSJ1Ko-G6u5pc2onRyIjTqzSGyBlHHmUwOhKQhTlOH1l5pVMOIuH-4x-dO2tnwaQcmPeEsjKdyVN-2OAkKF9h815UZf7GJAbqWseSFV6qW8PGonCFibdggT_kht5bw6NYxZ84q98SS/s1600/Grilling+Ravioli.JPG" height="320" width="239" /></a></div>
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If you want your ravioli to be golden brown and have some
extra poof then you can brush the tops of them with a little more egg
wash.<span style="mso-spacerun: yes;"> </span>Throw these guys onto a hot grill
and keep your eyes on them.<span style="mso-spacerun: yes;"> </span>You want
these to turn golden brown and become super crunchy.<span style="mso-spacerun: yes;"> </span>Depending upon how hot you run your grill
this will take between 3 and 10 minutes. They will burn easily if you have
things too hot so have your tongs ready to keep these things flipping!</div>
The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com0tag:blogger.com,1999:blog-6141023070186314448.post-49380233141588448522014-06-03T19:47:00.003-07:002014-06-03T19:47:32.070-07:00Bacon Wrapped Steak Bites<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal">
Here is a fun and tasty little thing to throw on the grill;
bacon wrapped steak bites!</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2SAsGuergnXXw0gxY7j1j1gPZ6YM32x-cKu1pxzI5EFeEAPQM0pEORzIFMnYLLztSDanxju1NcBXz9YIy68iG2N4_QzM4x57ssTtvCwpqZPgCOeNB2tHLh7cE7lOpG9kGGh4i1Q_t3G4y/s1600/Steak-Bites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2SAsGuergnXXw0gxY7j1j1gPZ6YM32x-cKu1pxzI5EFeEAPQM0pEORzIFMnYLLztSDanxju1NcBXz9YIy68iG2N4_QzM4x57ssTtvCwpqZPgCOeNB2tHLh7cE7lOpG9kGGh4i1Q_t3G4y/s1600/Steak-Bites.jpg" height="239" width="320" /></a></div>
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These are real simple to make.<span style="mso-spacerun: yes;"> </span>I started with some sirloin steak and cut it
into strips about one inch wide and two inches long.<span style="mso-spacerun: yes;"> </span>I grabbed a mallet and pounded the steak
until I had nice thin strips.<span style="mso-spacerun: yes;"> </span>Season
both sides with Montreal Steak Seasoning (or whatever else floats your
boat).<span style="mso-spacerun: yes;"> </span>I added a piece of Swiss cheese,
a mushroom slice and a piece of precooked bacon on one side of the steak strip.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-eibA1tW6i-2wA_nw5a5X3e0Px-nt2es27JxGfAR2x-bVTRvIwtHd-3xvifxbMMHCvtDCcCXKHqnosqETRiLvGcUwP0dI2pQXoEEiiZa1l6DgGbcL1bxsYYDc5A_TSXVW27sG6fJu0jg/s1600/Stuffed-Steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-eibA1tW6i-2wA_nw5a5X3e0Px-nt2es27JxGfAR2x-bVTRvIwtHd-3xvifxbMMHCvtDCcCXKHqnosqETRiLvGcUwP0dI2pQXoEEiiZa1l6DgGbcL1bxsYYDc5A_TSXVW27sG6fJu0jg/s1600/Stuffed-Steak.jpg" height="210" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal">
Roll everything together, wrap with bacon and shove a
toothpick through the middle! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jXZ3fmEI-qcohsiE5i1pJJV1PiQF8Yv65eAniV9jFxMD8ML2PxCP7MTaaFCAYflKftbZODMqeeUqQMNDvebKAvhC_rIHl47Q49n-swZ63flrevnU-IkdUeiGeL3Tf5bKmS2prDbEhKWu/s1600/Bacon+Wrapped+Steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jXZ3fmEI-qcohsiE5i1pJJV1PiQF8Yv65eAniV9jFxMD8ML2PxCP7MTaaFCAYflKftbZODMqeeUqQMNDvebKAvhC_rIHl47Q49n-swZ63flrevnU-IkdUeiGeL3Tf5bKmS2prDbEhKWu/s1600/Bacon+Wrapped+Steak.jpg" height="239" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal">
I dusted these with some chili powder and brown sugar then
grilled with indirect high heat until the bacon crisped up a little.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This was a tasty little snack and I had fun making
them.<span style="mso-spacerun: yes;"> </span>It is always nice to throw
something a little different on the grill!</div>
The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com0tag:blogger.com,1999:blog-6141023070186314448.post-41171692360833956852014-05-28T14:40:00.000-07:002014-05-28T14:40:02.707-07:00Crispy Grilled Chicken<!--[if gte mso 9]><xml>
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I found a recipe on a box of Hungry Jack instant mashed
potato flakes for crispy oven baked chicken wings and decided to adapt the
technique for the grill.</div>
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<div class="MsoNormal">
I started by brining a batch of chicken drumsticks overnight
(2 quarts water, half cup salt, full cup sugar).<span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-spacerun: yes;"></span>The next day I rinsed the chicken, patted dry
then coated it liberally with hot sauce.<span style="mso-spacerun: yes;">
</span>I rolled the wings in potato flakes then grilled with indirect high heat
for about an hour.</div>
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It was a struggle to brown the flaky potato crust with
indirect heat.<span style="mso-spacerun: yes;"> </span>When the chicken was
almost done cooking I moved it to direct heat and got the crispy, golden skin I
was looking for.<span style="mso-spacerun: yes;"> </span>I had to turn the
chicken often when I was using direct heat as the potato crust really wanted to
burn.</div>
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The crust was delicious and the chicken was extremely
juicy.<span style="mso-spacerun: yes;"> </span>The brine worked wonders! We
really didn’t notice much flavor from the hot sauce which was surprising.<span style="mso-spacerun: yes;"> </span></div>
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I really like the idea of a potato coating and it worked
reasonably well.<span style="mso-spacerun: yes;"> </span>I will be adapting this
for future cooks and see how to get the most out of the concept. </div>
The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com0tag:blogger.com,1999:blog-6141023070186314448.post-64864270990809699152013-08-11T13:43:00.002-07:002013-08-11T13:43:11.447-07:00Alabama White Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.bbqdryrubs.com/wp-content/uploads/2013/07/Homemade-BBQ-Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="182" src="http://www.bbqdryrubs.com/wp-content/uploads/2013/07/Homemade-BBQ-Sauce.jpg" width="320" /></a></div>
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I went a little overboard making bbq sauce the other weekend and ended up with five beauties.<br />
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My favorite of the bunch is the Alabama white sauce that went amazingly well with chicken.<br />
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The recipe is pretty simple. Just mix everything up and let it sit in the fridge for a few hours.<br />
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<b>Alabama White Sauce Recipe</b><br />
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<ul>
<li>2 cups mayonnaise</li>
<li>1/3 cup fresh lemon juice</li>
<li>1/3 cup cider vinegar</li>
<li>2 Tbls white sugar</li>
<li>1 Tbls black pepper</li>
<li>1 Tbls granulated garlic</li>
<li>2 tsp prepared horseradish</li>
</ul>
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Use this as a dip on some grilled chicken thighs and you will be very happy!<br />
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If you would like to read about the other four homemade bbq sauce recipes <a href="http://www.bbqdryrubs.com/homemade-bbq-sauce/" target="_blank">here is the link to the full post</a>.<br />
The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com0tag:blogger.com,1999:blog-6141023070186314448.post-54255926428476886272013-05-29T15:24:00.000-07:002013-07-20T19:10:07.462-07:00Weber Rotisserie Pork RoastThis was a 4.5pound bone in pork roast that I had brined then rubbed with black pepper, fresh garlic and rosemary. I roasted this beast on my <a href="http://www.bbqdryrubs.com/weber-kettle-rotisserie-redesign/" target="_blank">Weber kettle rotisserie</a> for two hours at moderate heat.<br />
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I pulled the roast and let it rest on the rotisserie spit for 20 minutes before carving. This guy was extremely juicy and the garlic herb crust was amazing.<br />
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My last post was a sweet Peaches and Pork combination that was pretty danged good. I think the garlic and rosemary crust is a nice savory counter-balance that holds its weight equally well.<br />
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Counter-balance...heh-heh...stupid rotisserie joke.<br />
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I might have to try an eye of round beef roast next. I have already done a pastrami on the kettle rotisserie and that was okay but the flavor profile was already so strong I am not sure it gained that much from being on a rotisserie.<br />
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I am still looking for cool ideas for my rotisserie. Please pass on any suggestions that you think would be fun! Thanks for dropping by and visiting!<br />
<br />The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com0tag:blogger.com,1999:blog-6141023070186314448.post-34019947050253747932013-05-17T06:12:00.001-07:002013-05-17T06:12:44.802-07:00Peach Glazed Pork Loin on the RotisserieI am in the midst of figuring out how to put my Weber rotisserie to the best use. My latest round of meat spinning involved a pork loin roast. <br />
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I scored the side of the roast with the fat cap to open it up for a little more flavor penetration. The pork gat rubbed mith McCormick's Maple Smokehouse rub and was roasted on my Weber kettle for about 90 minutes. Here is what it looked like while it was spinning.<br />
<iframe allowfullscreen="" frameborder="0" height="360" src="https://www.youtube.com/embed/HN1RXgInwJ4?feature=player_detailpage" width="640"></iframe><br />
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Towards the end of the cook I brushed the pork with melted peach preserves. The pork came out great; peaches and pork is a tough combination to beat! There will be much spinning of meat this grilling season!<br />
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Anybody have ideas for what else would be great on a rotisserie? Trying to come up with ideas other than chicken!The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com0tag:blogger.com,1999:blog-6141023070186314448.post-46073721068420831272013-05-14T17:53:00.002-07:002013-05-14T17:53:29.384-07:00Weber Rotisserie Tri TipI am loving the rotisserie these days. I threw on a tri tip that was rubbed down with Montreal Steak seasoning and let it spin over indirect high heat until an internal temp of 139F.<br />
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Perfect and delicious!<br />
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Sliced this bad boy up nice and thin then went to town!<br />
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The cook took took about 50 minutes. It shouldn't have taken that long but I kept opening the lid to take pictures. I had it open for about a minute while I made this video of the tri tip spinning. I hope you enjoy!<br />
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<iframe allowfullscreen="" frameborder="0" height="360" src="https://www.youtube.com/embed/KSTilJCcwtY?feature=player_detailpage" width="640"></iframe>The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com0tag:blogger.com,1999:blog-6141023070186314448.post-13693998195322764622013-05-06T17:32:00.001-07:002013-05-06T17:32:44.922-07:00Weber RotisserieWhen I first got my Weber Jumbo Joe I was trying to see how many ways I could put the little grill through its paces. One of the things I tried was rigging up the rotisserie ring from my 22 inch kettle to fit over the Jumbo Joe. This actually worked incredibly well!<br />
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<iframe allowfullscreen="" frameborder="0" height="360" src="https://www.youtube.com/embed/oz7dr0ZykAg?feature=player_detailpage" width="640"></iframe><br />
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I had to place four bricks on either side of the <a href="http://www.weberrotisserie.org/" target="_blank">Weber rotisserie</a> to get it high enough so the chicken could spin. You can't close the lid with the rotisserie ring in place but that really isn't a big deal. This just means you have an open air rotisserie going and your fuel usage will be a bit higher. <br />
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I can't say that this is really practical as the Weber rotisserie ring costs twice as much as the Jumbo but it still was a lot of fun.<br />
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Thanks for dropping by! Have a great day!!The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com0tag:blogger.com,1999:blog-6141023070186314448.post-51637572603367160512013-04-22T18:05:00.004-07:002013-05-06T17:04:08.376-07:00Weber Flavorizer BarsA few years ago I started a project exploring the guts and history of Weber grills. There was something about this iconic American company that had me fascinated. <br />
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When I got my first Weber gasser, a second hand Genesis 1000 LX, I was impressed and befuddled with all of the heat diffusion bars that were inside this thing. I eventually learned that these heat diffusers, all thirteen of them, were Weber Flavorizer bars.<br />
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I looked into the history of <a href="http://www.weberflavorizerbars.com/" target="_blank">Weber Flavorizer bars</a> I learned that they were first patented as applied to Weber's little portable gasser, the Weber Go-Anywhere. This grill had a single metal panel over the burner bent at a 120 degree angle. A year later Weber received a patent for Flavorizer bars as applied to their backyard gasser, the Weber Genesis.<br />
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The initial Weber Genesis grills had thirteen Flavorizer bars. The patent literature indicated that only three Flavorizer bars, the ones directly over the burners, were required to prevent flare ups. The remaining Flavorizer bars were present to aid in heat distribution throughout the grill. Modern Genesis grills only have five Flavorizer bars; I guess out of an attempt to lower production costs. I am glad my old Genesis 1000 is still humming along!<br />
<br />
When I got on Amazon to look at replacement Weber Flavorizer bars I was surprised to see the price differentials. There is a company making aftermarket Flavorizer bars that are heavier gauge stainless steel than what Weber offers and they are usually about half the cost. I built a new website where you can download the patents for <a href="http://www.weberflavorizerbars.com/" target="_blank">Weber Flavorizer bars</a> and match up your grill with the right replacement parts. Check it out and let me know what you think!The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com0tag:blogger.com,1999:blog-6141023070186314448.post-57868405533553423152013-02-01T17:39:00.000-08:002014-01-25T09:28:12.776-08:00Roast Chicken on the Weber Jumbo JoeI have done about a dozen cooks on my new grill, the Weber Jumbo Joe and have fallen in love with the little guy. I wanted to share these cooks just because they were so fun and I feel like I got some great pictures along the way.<br />
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I have written a post about smoking a pot roast on the Jumbo Joe where I ran the grill low and slow for six hours. This post is about a roasted chicken with the grill running hot and fast.<br />
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I seasoned up a whole chicken with some butter under the skin, some Garlic and Herb Creole Seasoning on the outside and aromatics stuffed in the cavity. I trussed the bird up pretty tight and it was ready for the grill.<br />
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I had the coals arranged on either side of the foil pan that was placed under the bird. The cook was pretty straightforward. I closed the lid and let the bird cook for 90 minutes until I got an internal temp of 175F and the skin was golden crisp.<br />
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I am not sure how hot the grill was running as my digital thermometer
pegs out at 380F. I am guessing I was a little over 400F. All I know for sure is that the <a href="http://www.weberjumbojoe.com/" target="_blank">Weber Jumbo Joe</a> is a chicken roasting machine!!<br />
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<br />The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com2tag:blogger.com,1999:blog-6141023070186314448.post-56564514062501398892012-12-17T17:55:00.001-08:002012-12-17T17:55:27.539-08:00Smoked Pot Roast on the Weber Jumbo Joe<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.bbqdryrubs.com/wp-content/uploads/2012/12/Weber-Jumbo-Joe-Pot-Roast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://www.bbqdryrubs.com/wp-content/uploads/2012/12/Weber-Jumbo-Joe-Pot-Roast.jpg" width="320" /></a></div>
I fired up the Weber Jumbo Joe and threw a chuck roast on the little pit. I had the bottom and top vents set to 50% open. This little guy ran great, real steady temps. It held right at 265F for three hours. I added about ten more unlit briquettes at the three hour mark and it ran great for another four hours.<br />
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A seven hour run on such a little grill is freakin awesome. I smoked the beef four four hours in hickory then wrapped it in foil for another three. <br />
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Here is what it looked like at the end.<br />
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Way to go Jumbo Joe!!<br />
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<br />The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com0tag:blogger.com,1999:blog-6141023070186314448.post-79973699619891967602012-12-10T18:15:00.002-08:002012-12-10T18:15:58.434-08:00Going big with the Weber 26 inch GrillI've got a buddy over on the West Coast who has been breaking in his new Weber 26 inch grill.<br />
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He has been sending me a stream of pictures that started with this one:<br />
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So far he's grilled some leg quarters, cold smoked 10 pounds of cheddar, gone low and slow with four slabs of St Louis spares and made some stuffed pork loins. Getting to live vicariously through the grilling adventures of others is a pretty sweet gig.<br />
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One reason I am excited to watch him work is that I have always wondered if this grill was an exceptional combination of smoker and grill or if it was sub-optimized on both ends. At the rate he is going I suspect I'll have a definitive answer in a month or so.<br />
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This grill costs about $100 less than the 22 inch WSM and appears to be just as functional with a larger capacity. There has to be something I am missing or else more people would be buying this grill. <br />
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Consider this a work in progress...Grill on, baby! Grill on!!<br />
<br />The Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.com0