World Cup Steaks

The World Cup is finally over!  

I usually love the World Cup but this year was an exception.  It burns my chaps that so many games went into Penalty Kicks.  Can you imagine the NBA Finals being decided with a Free Throw contest??  I realize that the final match did not go to PKs but it was still a snoozer.  Actually I did take a nap in the second half and woke up to see that I hadn’t missed a thing!

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.  The steaks were pretty simple, seasoned with salt and pepper and grilled to medium rare. 

I think I grilled for about four minutes per side at high heat.

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.  I am used to grilling on my Genesis 1000 and the Silver A is a nice change.  The Genesis Silver A is a smaller two burner grill.  It heats up fast and I never have any flare-up issues when I’m using it.  He has had the grill for a long time and it is still in great shape.  FYI, here is a link to learn a little more about the Weber Genesis Silver A.

Just in case the fine folks over at FIFA read this blog I have a great idea for them.  If the score is tied at the end of regulation then take away the goalie for each time for extra time play.  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!

Thanks for dropping by!

Moinks on the Loose!

I made up my first batch of Moinks the other day.  They looked amazing and tasted pretty bland.  At least I have a starting point!  A moink is simply a bacon wrapped meatball.  The name comes from the beef meatball (moo) being wrapped in bacon (oink).  I figured any meat wrapped in bacon had to be pretty tasty.  

 

I made a batch of meatballs with a pretty simple recipe of ground beef, bread crumbs and barbecue sauce.  The meatballs were wrapped in bacon (secured with a toothpick) and dusted with a mix of sugar and chili powder.

I threw these guys on my Jumbo Joe and let them cook for about thirty minutes.  I sauced them at the end and let them go a few more minutes as the sauce set.

  

I thought they looked great but was very disappointed in how bland they tasted.  They were nowhere near as good as a bacon cheeseburger.  

 I asked around on Twitter and got plenty of ideas on how to improve my moink recipe.  It pretty much all comes down to making a better meatball.   Quite a few people suggested adding Italian sausage into the meatball mix.  I’ll give that a go next time around.

Thanks for visiting!

Grilled Ravioli

Here is a quick and fun little thing to throw on the grill, Grilled Ravioli! 

These are not your standard pasta ravioli that we are working with.  Instead, these are easy ravioli made with won-ton wrappers.  The basic process is bone-headed easy.  Lay out a won-ton wrapper and add about a tablespoon of a pre-cooked filling.  The filling needs to be pre-cooked as the ravioli do not stay on the grill very long.  

 For these ravioli I used some leftover rotisserie chicken, basil, cheese and Alfredo sauce.  These would be equally delicious with a mushroom and sausage mix or even leftover pulled pork with slaw.

After the filling is laid down brush the edges of the wrapper with an egg wash and place another wrapper on top.  Press down along the edges to seal the ravioli. 

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.  Throw these guys onto a hot grill and keep your eyes on them.  You want these to turn golden brown and become super crunchy.  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!