Hickory Grilled Sriracha Ranch Chicken

I took out some chicken for dinner this morning, with no idea of what I was going to do with it. I just knew that my sweeties likes a meal for Sunday dinner so, I had no choice but to come up with something simple but tasty. I decided to throw a quick brine together for the chicken. I’m no brine expert, but I do know I need salt and whatever else I could find to add flavor…

After about 2 hours in the brine, I drained the chicken and got it ready for the grill which was already heated up with some Wicked Good Weekend Warrior…

I put some hickory chunks on the coals, and cooked the chicken directly over the coals, to infuse lots of smokey flavor into it…

The chicken had beautiful color and the smell was fantastic…

Now for the quick and simple trick. I drizzled some hidden valley ranch, and some sriracha hot sauce on top of the chicken, and plated with some of the wild rice I had left over from Saturday. My wife loved it, and I fulfilled my Sunday dinner requirement she has for me…

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Black and Blue Ribeye w/Wild Rice and Stuffed Red Peppers

Saturday we a had a couple of the kids (adult) come over an hang out with us. So I used this as an opportunity to get down on the grill! I won a 24 oz. ribeye in a throw down, so I put it together along with some cheese and bacon stuffed peppers, and some multi-grain wild rice.

This is the Cowboy Chop Ribeye on the smoker to take in some hickory smoke before searing. I do this because I like my steaks medium well, and this cooks the steak slowly, and adds nice smoke flavor before I sear it…

 

But of course, one needs side items to go with a good steak, so I also make some wild, multi-grain rice…

The peppers were rubbed with EVOO and smoked along with the steak until about halfway done, then I stuffed them with a mixture of extra sharp cheddar, monterey jack, and pieces  of fresh bacon that I also cooked on the grill.  One of the peppers is stuffed with rice and cheese only, so my vegetarian daughter can have some too…

Time to sear the steak. My offset smoker comes with cast iron grate for the fire box, so I am able to get a very hot sear…

Now, everything is done, but before I plate the entire meal, I thought I would give you a glamour shot first…

This was an absolutely delicious steak and it came out a perfect medium well, just the way I like them…

And now, the full plating…

Lastly, because I am so nice, I am offering all of you the very first bite…

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Me and The Carolina Rib King

This past weekend, Indy hosted our annual Ribfest. I saw that Solomon Williams, the Carolina Rib King from BBQ Pitmaters was there, and I had to get some of his ribs. He was nice enough to take a picture with me too!

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BBQ Arts 101: Good Woods To Smoke With

Great article about smoke wood.

Patrons of the Pit

As you delve further into the BBQ arts, eventually you’ll wish to smoke something. It’s just the natural course of things. You need not fight it. smoke woodWhere to start, you ask? Well, as a general rule of thumb, if it grows fruit or nuts, it is probably a legitimate candidate for a smoke wood. Use common sense tho. Make sure it is seasoned, (not green) and not growing some sort of unruly fungus or anything. And please people, no smoking with green treated one by sixes off your back deck. That’s very bad!

Now one of the most common mistakes made by newbie smokers is over-smoking. The assumption that more is better is wrong. Don’t do it. Such antics can impart a bitter taste on your meat. If you see your pit puffing like a choo choo train, tweak the dampers, lift the lid, or wait it out. Wait for the…

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My Franklin Barbecue Experience

Earlier this year, the company I work for took a trip to Austin, TX. Needless to say, I was stoked… pun intended. While there, it was inevitable that I would make my way to Franklin Barbecue, home of the best beef brisket in the world, in my opinion. My wife and I were 8th in line by getting there at 8:00 AM, even though the restaurant doesn’t open until 11:00 AM. We wanted to be there early because Franklin only sells their BBQ until they sell out!

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When we finally got in to order, I was delighted to see that they had beef ribs on the menu, which is not a standard item. So, I ordered a 1 lb. beef rib bone, the most amazing brisket I ever had, and their own homemade sausage.

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The highlight of my experience was actually getting to meet Aron Franklin, and having my picture taken with him!  Aron is such a nice and down-to-earth guy.  I am very happy to have met him.

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