tag:blogger.com,1999:blog-47450676921347905362024-02-07T00:14:47.147-06:00The Grillslinger's BlogGrilling, smoking, and all things barbecue!Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-4745067692134790536.post-50350649697273742192011-12-03T14:25:00.001-06:002011-12-04T12:16:53.799-06:00Turkey Day!Here is what happened on Thanksgiving:<br />
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I found out last minute that my upright smoker needs a new part and is out of commission. This is why I ended up having to smoke the turkey on my Weber Kettle.<br />
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This was kind of scary, since I've never done it before, so I asked for some tips from my good friends at the Barbecue Bible forum. Everyone was very helpful.<br />
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I started by injecting some marinade and covering the turkey with Steven's Jamaican Jerk Spice Paste.<br />
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I set up the turkey for indirect cooking using the Minion Method.<br />
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I used a combination of soaked cherry wood and dry hickory.<br />
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</div><div class="separator" style="clear: both; text-align: left;">The end result was a wonderfully smoked turkey that was still juicy and tender. I was absolutely delicous. To accompany it, I made a Dr. Pepper BBQ sauce.</div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHnkKQGTuBR21O-gKmzc_OjCR04K-EeWNQWwLMuix103lBbApZOnIGQzFlaLnL0ny5VvcX8V2EhecB4zg1Id0NXO0r9IOLvHC_YO9uLrqmasK8YBeJNm44p9RAhDgM75QYu5KopPq_-C8/s1600/Turkey04.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHnkKQGTuBR21O-gKmzc_OjCR04K-EeWNQWwLMuix103lBbApZOnIGQzFlaLnL0ny5VvcX8V2EhecB4zg1Id0NXO0r9IOLvHC_YO9uLrqmasK8YBeJNm44p9RAhDgM75QYu5KopPq_-C8/s640/Turkey04.JPG" width="640" /></a></div>Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com1tag:blogger.com,1999:blog-4745067692134790536.post-1060555240152814682011-11-20T16:50:00.000-06:002011-11-21T10:19:01.597-06:00Burgers! Burgers! Burgers!This weekend I got to grill one of my all-time favorites; my green chile cheeseburger.<br />
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Before I start on the burgers, I roast poblano peppers on a cast iron skillet until the outer skin chars and separates from the pepper. I remove it and the seeds, then chop the pepper. This is a great pepper to use because it isn't very hot, but has a great and very distinct flavor.<br />
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</div>I Form some nice, firm parties and covering them with a layer of Steven Raichlen's basic barbecue rub (recipe at <a href="http://www.barbecuebible.com/featured/howtogrill/basic_barbecue_.php">http://www.barbecuebible.com/featured/howtogrill/basic_barbecue_.php</a>). I like making a small hole in the center of the patties the help them cook more evenly.<br />
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Then I use a mister to lightly coat the buns with extra virgin olive oil. I always use buns with sesame seeds. Putting these on the grill toasts the buns as well as the seeds. The result is a great tasting, crispy toasted bun.<br />
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</a></div></div></div>Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com0tag:blogger.com,1999:blog-4745067692134790536.post-88287063720387909082011-11-06T19:21:00.000-06:002011-11-07T14:02:34.322-06:00Birthday Ribs!Julie had a birthday this weekend and asked me to make some ribs for her. Of course, I was more than happy to do so.<br />
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I started by removing the membrane on the back, then cured them with a basic BBQ rub and let them sit overnight. The next day I fired up the kettle, set up for indirect cooking, and added soaked cherry wood chips to the coals.<br />
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The end result was delicious. I look forward to the next cook.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqYIKEbtPEp5U09T3ZgrsYi73pNLiyET88h7Ok3i4bDJBA4iHAispEbL8AMlmFKM1fTe1n67sEdzU41WV1xLSzIoSmYJwvMztOPZcmFvbeoVVDuyuzVe_Vkd7htQwyIvNejP7GIyd2lqI/s1600/Ribs05.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqYIKEbtPEp5U09T3ZgrsYi73pNLiyET88h7Ok3i4bDJBA4iHAispEbL8AMlmFKM1fTe1n67sEdzU41WV1xLSzIoSmYJwvMztOPZcmFvbeoVVDuyuzVe_Vkd7htQwyIvNejP7GIyd2lqI/s640/Ribs05.jpeg" width="640" /></a> </div>Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com0tag:blogger.com,1999:blog-4745067692134790536.post-64163909566968805912011-11-01T11:44:00.000-05:002011-11-07T14:03:06.149-06:00Beer Can Turkey<div class="MsoNormal">Have you decided on how to cook your Thanksgiving turkey this year? Try beercanning it. Use the same procedure as you would for a chicken, but use a can of Foster’s. This will keep the bird from drying out.</div><div class="MsoNormal"><br />
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</div>Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com0tag:blogger.com,1999:blog-4745067692134790536.post-78377452698168864942011-10-28T14:40:00.000-05:002011-11-07T14:03:53.366-06:00New Weber Sear GrateHello everyone. Here is my second cook on my new sear grate, and I took plenty of pictures. <br />
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First of all, here is the new kettle with side table. I added a little tool rack and the Weber Slide-Aside (in the back so it’s not visible in this picture).<br />
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This sear grate is a part of the Weber BBQ System<br />
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I used some of Steven’s Columbian Spice Paste, which by the way, is just awesome. In this case I slathered it on two NY Strip steaks 4.5 hours before cooking time.<br />
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To start the chimney, I use starters that I made. I learned how to make them from my good friend, Bob BQN. <br />
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I placed my charcoal baskets in the center of the grill and poured the charcoal in. <br />
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This puts the heat directly below the sear grate. It gets really hot!<br />
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After letting it heat up for some time, I put the steaks on. I seared for 3 minutes on each side, then moved them off the sear grate and onto the side for indirect grilling. This cooked them perfectly, giving the best sear marks I have ever gotten. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVdDyR5S8RMSkjyuVqxpK4UfXgYvHV7zRaRaQ__I595eQ8QmTKP0FqFxpM3IBSPM8MoYbizu7c64Lq7gR8Tbfhp9UHNpK2-4pem5HR2IeOqoAV1GuJqdr1tDq0aM5RS9eiG58SXTzQMg/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVdDyR5S8RMSkjyuVqxpK4UfXgYvHV7zRaRaQ__I595eQ8QmTKP0FqFxpM3IBSPM8MoYbizu7c64Lq7gR8Tbfhp9UHNpK2-4pem5HR2IeOqoAV1GuJqdr1tDq0aM5RS9eiG58SXTzQMg/s640/10.jpg" width="640" /></a></div>Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com0tag:blogger.com,1999:blog-4745067692134790536.post-67638531175603109152011-10-10T15:16:00.000-05:002011-11-07T14:05:02.070-06:00Jalapeño Jeaven!<div class="MsoNormal">I recently got a jalapeño grill at First Monday in <st1:place w:st="on"><st1:city w:st="on">Canton</st1:city>, <st1:state w:st="on">TX</st1:state></st1:place>. I usually walk right past these things, but this one caught my eye. What got my attention was the design. The holes in this cooker were different. There is a number of tabs around each hole. It turns out that this design not only allows for you to use different size jalapeños, it also allows heat to come up around the sides of the jalapeño, allowing for even cooking. The grill included a coring tool that makes gutting those peppers a breeze! </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I picked one up to try out and I have to say that I’m very pleased with the results. I actually use this a lot more often than I expected to, both in the oven and in the smoker, and it's great every time.<br />
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<div class="MsoNormal">More info on their website.</div><div class="MsoNormal"><a href="http://www.jalapenojeaven.com/">http://www.jalapenojeaven.com</a><br />
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</div>Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com4tag:blogger.com,1999:blog-4745067692134790536.post-77450815861629800842011-08-25T11:29:00.000-05:002011-11-07T14:05:53.564-06:00Pulled Pork!<div class="MsoNormal" style="text-align: left;">I prefer hickory or Jack Daniels chips for pulled pork. Cook indirectly at a low temperature until you reach 180 degrees. Take it out of your smoker and stick it in a small ice chest (without the ice of course) for an hour. Then take that pork and pull it apart (should be easy by now).</div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I prefer <st1:state w:st="on"><st1:place w:st="on">North Carolina</st1:place></st1:state> style pork, so I make a vinegar based sauce, along with some coleslaw. I personally like to pour the sauce into the container holding the pulled pork. The sauce breaks it down a little more and adds great flavor.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-fu1YZvDuPl-kL_Pcxsi1hJzJrHKvF3H-mYUssau8QfOGKshaMMVVS2N3Q51mv2G7K_ZiY1oV9pXe8ONhMpZEoRzKEIvydbg0mOS6I-Q0dNNl0BiprFefMuw2Z6U8i2Zfn5y3LALr5s/s1600/pulledpork01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-fu1YZvDuPl-kL_Pcxsi1hJzJrHKvF3H-mYUssau8QfOGKshaMMVVS2N3Q51mv2G7K_ZiY1oV9pXe8ONhMpZEoRzKEIvydbg0mOS6I-Q0dNNl0BiprFefMuw2Z6U8i2Zfn5y3LALr5s/s640/pulledpork01.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvd8RXpxDXfJypWJyzL80borsLtor8-xCxFRAfHXGPJJPfXP1jyJbzN7uRuz2aE64XEfuoQCwfiBON2HO_ow1EZW6NYzjoDyjQX4FurVV89c3JNUqMFoRuhucBsLJYrZmEQwBLwxxbCNE/s1600/pulledpork02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvd8RXpxDXfJypWJyzL80borsLtor8-xCxFRAfHXGPJJPfXP1jyJbzN7uRuz2aE64XEfuoQCwfiBON2HO_ow1EZW6NYzjoDyjQX4FurVV89c3JNUqMFoRuhucBsLJYrZmEQwBLwxxbCNE/s640/pulledpork02.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8fBDoEV4Ob9TLAdzrVqOmAKnacTE8VF0wzIsbwzpNHQaihE7pArh-onuOlF_tOYm3CK1fJFVvzke0eErhxDEq7pKS410bbs66Em8yTrU6LpgDN6X60ubCzBxf1zjEIUoFd76HtDO8zVw/s1600/pulledpork03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8fBDoEV4Ob9TLAdzrVqOmAKnacTE8VF0wzIsbwzpNHQaihE7pArh-onuOlF_tOYm3CK1fJFVvzke0eErhxDEq7pKS410bbs66Em8yTrU6LpgDN6X60ubCzBxf1zjEIUoFd76HtDO8zVw/s640/pulledpork03.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPtJYJUgEX1GMCYGEPSjBsIfqygbF9uzSfjc7kn2c3caT4fB_tXz8QnzqP8nkv_4_IeXYqIJJcUJvbq7-JZtjhXIa8LICvn5Jy9icD-WiItAV0DZIvmEF5fOBoSMuOSU5UW6Zr6Nxwus/s1600/pulledpork04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPtJYJUgEX1GMCYGEPSjBsIfqygbF9uzSfjc7kn2c3caT4fB_tXz8QnzqP8nkv_4_IeXYqIJJcUJvbq7-JZtjhXIa8LICvn5Jy9icD-WiItAV0DZIvmEF5fOBoSMuOSU5UW6Zr6Nxwus/s640/pulledpork04.jpg" width="640" /></a></div>Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com0tag:blogger.com,1999:blog-4745067692134790536.post-11196495350330260692011-03-17T15:44:00.000-05:002011-03-17T15:44:21.552-05:00Autographed Copy of Barbecue Bible in Online Auction<a href="http://www.biddingforgood.com/auction/item/Item.action?id=128834821">http://www.biddingforgood.com/auction/item/Item.action?id=128834821</a>Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com0tag:blogger.com,1999:blog-4745067692134790536.post-38503060312417017852010-07-17T18:26:00.000-05:002011-11-07T14:15:16.455-06:00Care Package From Steven<div class="separator" style="clear: both; text-align: left;">Got a package in the mail yesterday from Steven. Once again, he included some great stuff! I included some links for each item that you can follow if you want more info.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpexRb62j2q0OBiJ6HvgwD6yx-iMRoaoShyCTK3NV3dLYwwFO8J9DPKX0bFYL4XZD-HBGTp3SSTorl_HPK7WW2Ip8AZjTVp-YVvM6r8J4eMe7NCDNP4KjFXno4CbSl1DAGG1a6h55x-E/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpexRb62j2q0OBiJ6HvgwD6yx-iMRoaoShyCTK3NV3dLYwwFO8J9DPKX0bFYL4XZD-HBGTp3SSTorl_HPK7WW2Ip8AZjTVp-YVvM6r8J4eMe7NCDNP4KjFXno4CbSl1DAGG1a6h55x-E/s640/1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">A can of <a href="http://store.grilling4all.com/sm8096.html">steak rub</a>...</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hrkXC25gLBbLjLKxviCcWNYB7hlXVtt9zQLYkftIs9yRPJn-oAgPpZr_y1h4eTh5w8Nu3zgmEHhd3xVB3VKH5WVCg3Hbj4sgmqIW_Hck8eJGY-GS-VldjCx4c9J0wLzJtTIdjRvmsCM/s1600/3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hrkXC25gLBbLjLKxviCcWNYB7hlXVtt9zQLYkftIs9yRPJn-oAgPpZr_y1h4eTh5w8Nu3zgmEHhd3xVB3VKH5WVCg3Hbj4sgmqIW_Hck8eJGY-GS-VldjCx4c9J0wLzJtTIdjRvmsCM/s640/3.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">A bottle of his delicious <a href="http://store.grilling4all.com/sm8088.html">steak sauce</a>....</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDXV10kXgGjBYuL2nqGIS1fl8apB7Z3LJKfva2wb7Qza4rKLWSsltGQm1ddDrocMPbMccj45Hy_229NDF0aytur2fiygJ54HvUJtPvgcpatEFIuaMSFZkuolLnF_C4LcOMdUppavzy6fM/s1600/6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDXV10kXgGjBYuL2nqGIS1fl8apB7Z3LJKfva2wb7Qza4rKLWSsltGQm1ddDrocMPbMccj45Hy_229NDF0aytur2fiygJ54HvUJtPvgcpatEFIuaMSFZkuolLnF_C4LcOMdUppavzy6fM/s640/6.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">A beautiful <a href="http://store.grilling4all.com/sm8816.html">kebab rack set</a>. These are flat, so that meat doesn't slide around on them. They sit on a rack so that the food is just above the heat, but not sitting on the grates. </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6aNVMUpdOGjTlk5vCCGexuborZJXBy0AIpmSikFlC6UnZycqPkhSx1PCrjBq2kJxhYZNS9paRmyOCh7iGtwIR-NuVJ_gpho9noEn24AcyzmylNpXoXXcChcm4i13iNZuJmuxym6yWwew/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrMJMQpuLJGj4N8Aplz9LqRqN8P0Kj_i7nnt9uBQlzZ1kAASh3XhJLSAIUtGgr3w5L1OVSgSbCVUXVK4Pr1Kec2K54tuetfgdy9a074_zg0QdIHoGrXJ8JwHJeVK0gU3SbadjEOKxqtAE/s1600/7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrMJMQpuLJGj4N8Aplz9LqRqN8P0Kj_i7nnt9uBQlzZ1kAASh3XhJLSAIUtGgr3w5L1OVSgSbCVUXVK4Pr1Kec2K54tuetfgdy9a074_zg0QdIHoGrXJ8JwHJeVK0gU3SbadjEOKxqtAE/s640/7.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6aNVMUpdOGjTlk5vCCGexuborZJXBy0AIpmSikFlC6UnZycqPkhSx1PCrjBq2kJxhYZNS9paRmyOCh7iGtwIR-NuVJ_gpho9noEn24AcyzmylNpXoXXcChcm4i13iNZuJmuxym6yWwew/s1600/5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6aNVMUpdOGjTlk5vCCGexuborZJXBy0AIpmSikFlC6UnZycqPkhSx1PCrjBq2kJxhYZNS9paRmyOCh7iGtwIR-NuVJ_gpho9noEn24AcyzmylNpXoXXcChcm4i13iNZuJmuxym6yWwew/s640/5.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDXV10kXgGjBYuL2nqGIS1fl8apB7Z3LJKfva2wb7Qza4rKLWSsltGQm1ddDrocMPbMccj45Hy_229NDF0aytur2fiygJ54HvUJtPvgcpatEFIuaMSFZkuolLnF_C4LcOMdUppavzy6fM/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">A great looking <a href="http://store.grilling4all.com/sm8818.html">grill scraper</a>.</div><div class="separator" style="clear: both; text-align: left;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKYgWG-hVkavBepmvubHQ3Dj7YdOoF0ZnwPF_Wa12qyf9swLoo8-0eCkslxYkCP45MTRxP8tVK63RW7pyyY7N3IT3FvJgzoAZt08TFlnrBTdEhlnPV7KAjKzr6bQOe577taiElziTslg/s640/8.jpg" width="640" /></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Of course, the coolest part, was a hand-written note from Steven himself. </div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdNC42_e51or_nGK-n6IALbA3GJ-G2hGhloQwSXi1puLAhLazJ9pVia5tl9PBt3hwvwp3qb_LG2FLQhol79EIyTx1m1gmX4BwEzJPLek-pViXeWHi2OGpBEu-L80Im3C4JDmv5XngNi8/s1600/2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdNC42_e51or_nGK-n6IALbA3GJ-G2hGhloQwSXi1puLAhLazJ9pVia5tl9PBt3hwvwp3qb_LG2FLQhol79EIyTx1m1gmX4BwEzJPLek-pViXeWHi2OGpBEu-L80Im3C4JDmv5XngNi8/s640/2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Thanks, Steven! I'll be sure to put this stuff to good use!</div>Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com0tag:blogger.com,1999:blog-4745067692134790536.post-65828890301185935032009-05-29T14:27:00.000-05:002009-07-07T11:26:54.489-05:00Homemade Salsa!There's nothing like authentic, homemade salsa. The ingredients were grilled, then ground and mixed in a mexican "molcajete". I also do a mean salsa verde, but the makings of that are a little more involved. That'll be another post.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwO-W5uRWajQi1xznDKtfDMvC8FpsM4HUNwEm_cZllwhciJbwlIN-PVFCkTeUNxEdu3ZuO-zYGBj0QR9z4ueN4GalfyjCB4G-krPsf6pj9AlGm60hrTxly7FQsJeSziZ2NmmvpnFQ9vl4/s1600-h/salsa02.jpg"><img style="cursor: pointer; width: 320px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwO-W5uRWajQi1xznDKtfDMvC8FpsM4HUNwEm_cZllwhciJbwlIN-PVFCkTeUNxEdu3ZuO-zYGBj0QR9z4ueN4GalfyjCB4G-krPsf6pj9AlGm60hrTxly7FQsJeSziZ2NmmvpnFQ9vl4/s320/salsa02.jpg" alt="" id="BLOGGER_PHOTO_ID_5341330615146018178" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9V7UyDUKRrC-AywRD1vm3zN6qoJrANGPIgb1mylWY32gKgl0zi7nO4X8FNBFGr51IV6s_yhFpgNrihnZg6g0CCEEWFQmbLgaoSArLR1i1DZzOJWBMLF4ySzg5IfrEQ-cADcJf0gZT71k/s1600-h/salsaverde.jpg"> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPFUJR8NV3aqm1NyisoMUz_WoxLLfNUnu8L96xpfuCLqSKmHO1uLAolAaFGf4ZfxnkUvinFMexfM_9DWcj0NqtpdoGI7bBzrN7m5pxrPi_IBFKVVAsI56gpjkt4f-hsfDxJYGI8OH5azw/s1600-h/salsa03.jpg"> <img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPFUJR8NV3aqm1NyisoMUz_WoxLLfNUnu8L96xpfuCLqSKmHO1uLAolAaFGf4ZfxnkUvinFMexfM_9DWcj0NqtpdoGI7bBzrN7m5pxrPi_IBFKVVAsI56gpjkt4f-hsfDxJYGI8OH5azw/s320/salsa03.jpg" alt="" id="BLOGGER_PHOTO_ID_5341330616354784914" border="0" /> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9V7UyDUKRrC-AywRD1vm3zN6qoJrANGPIgb1mylWY32gKgl0zi7nO4X8FNBFGr51IV6s_yhFpgNrihnZg6g0CCEEWFQmbLgaoSArLR1i1DZzOJWBMLF4ySzg5IfrEQ-cADcJf0gZT71k/s1600-h/salsaverde.jpg"> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDml__iHoIu_NOmUqSCdqRDVRZLrLteHoSplGqTGvTAumnuKf1bFyovO_OkDkoZ7Y5PY7gWc69tIT3ir8IqMmc9lLZV8s-IpijxCbP98I5yAaJmBjt2x0kJs7G-hvp-g0LmY4GxyhGC-s/s1600-h/salsa04.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDml__iHoIu_NOmUqSCdqRDVRZLrLteHoSplGqTGvTAumnuKf1bFyovO_OkDkoZ7Y5PY7gWc69tIT3ir8IqMmc9lLZV8s-IpijxCbP98I5yAaJmBjt2x0kJs7G-hvp-g0LmY4GxyhGC-s/s320/salsa04.jpg" alt="" id="BLOGGER_PHOTO_ID_5341330621488700082" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9V7UyDUKRrC-AywRD1vm3zN6qoJrANGPIgb1mylWY32gKgl0zi7nO4X8FNBFGr51IV6s_yhFpgNrihnZg6g0CCEEWFQmbLgaoSArLR1i1DZzOJWBMLF4ySzg5IfrEQ-cADcJf0gZT71k/s1600-h/salsaverde.jpg"> <img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9V7UyDUKRrC-AywRD1vm3zN6qoJrANGPIgb1mylWY32gKgl0zi7nO4X8FNBFGr51IV6s_yhFpgNrihnZg6g0CCEEWFQmbLgaoSArLR1i1DZzOJWBMLF4ySzg5IfrEQ-cADcJf0gZT71k/s320/salsaverde.jpg" alt="" id="BLOGGER_PHOTO_ID_5341330624910152850" border="0" /></a>Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com0tag:blogger.com,1999:blog-4745067692134790536.post-43758824401651651792009-05-29T14:22:00.000-05:002009-06-11T11:07:10.943-05:00Best...Salmon...Ever!This salmon was prepared according to Raichlen's meditarrenean recipes. It tasted as good as it looked!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyshqXg3deTO3EdQ0XSMhd9eWRz9e2qpMK0ojxHOvgMfzKHAafCWCRq9_WHRUi-B1bKevus2GWtC3PY3okBmve5_4zsSk_QbnnJTabROHTiR0kNFJJNRb59luoZUaZXs1hR76BYDN4nAw/s1600-h/salmon2.jpg"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyshqXg3deTO3EdQ0XSMhd9eWRz9e2qpMK0ojxHOvgMfzKHAafCWCRq9_WHRUi-B1bKevus2GWtC3PY3okBmve5_4zsSk_QbnnJTabROHTiR0kNFJJNRb59luoZUaZXs1hR76BYDN4nAw/s320/salmon2.jpg" alt="" id="BLOGGER_PHOTO_ID_5341329146206790706" border="0"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT0DOpSfRrwgDrAtdoGYZ2ULChAwnh4DfmYpp2ul04iM7-dnN9UPYexqj-wMwOlrTjZp883gyRb_LA71i36s3FYvULR7ReuhreL4d4eem9bepWLSlKORMr2Ze4Pv_hj1uDs_ajR8wRfeM/s1600-h/salmon1.jpg"> <img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT0DOpSfRrwgDrAtdoGYZ2ULChAwnh4DfmYpp2ul04iM7-dnN9UPYexqj-wMwOlrTjZp883gyRb_LA71i36s3FYvULR7ReuhreL4d4eem9bepWLSlKORMr2Ze4Pv_hj1uDs_ajR8wRfeM/s320/salmon1.jpg" alt="" id="BLOGGER_PHOTO_ID_5341329145330059202" border="0"></a>Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com0tag:blogger.com,1999:blog-4745067692134790536.post-60346753109232083142009-05-29T08:52:00.000-05:002009-06-05T17:55:28.970-05:00Blast From the Past! My First Beer Can Chicken...Ah, memories! These are the very first beer can chickens I did when I was first exploring the world of BBQ. <div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6CQMrXKweaUPWDoZuTT5v24U-exVPAVYP4boIPnQVIf7oBCpiMnwGjPl0NUlZ5C_IzrBwUaaU7NMULS_kxa5ePFDXbLDLpBw_2s1d1S4tKTIfF-8loCL2a5lkVFlczUNQ7DI5pkAW1n8/s1600-h/beercanchicken02.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6CQMrXKweaUPWDoZuTT5v24U-exVPAVYP4boIPnQVIf7oBCpiMnwGjPl0NUlZ5C_IzrBwUaaU7NMULS_kxa5ePFDXbLDLpBw_2s1d1S4tKTIfF-8loCL2a5lkVFlczUNQ7DI5pkAW1n8/s320/beercanchicken02.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5341244401676403586"></a><br /><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1BsdWlvFyZL4Tvg8a__pG7sLCEirG7hnU4_41oD7UAvsna261q_6w3efmWWDpSp4stpEVFvCh0XtqLzXl5oVrZdKrKZIYOLnSQW2M67sBDk5gEZa5bkhxZbt1U4Fy-CFJ6pwFyeiWk0/s1600-h/applebcc.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1BsdWlvFyZL4Tvg8a__pG7sLCEirG7hnU4_41oD7UAvsna261q_6w3efmWWDpSp4stpEVFvCh0XtqLzXl5oVrZdKrKZIYOLnSQW2M67sBDk5gEZa5bkhxZbt1U4Fy-CFJ6pwFyeiWk0/s320/applebcc.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5341244244635659186"></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrwZVg_KG1heX_3o81zBHbm7AwZp99BQKAnBgDy69YneVq4MEiw145BROl3lZkuHkeXtSQLCtzmk0edgzg_HLE-xPsbrchCHAR3FVElVWVhrgOGGWTaZOtZhGzWqskXPX5pmESP5C1EQg/s320/beercanchicken04.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 213px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5341245243849474226"></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div>Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com0tag:blogger.com,1999:blog-4745067692134790536.post-58656295861277681702009-05-29T08:48:00.000-05:002009-05-29T08:52:54.159-05:00Goodbye, Dear Old Website!<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgHnTXny4qFgtiPz_OSx907uLkudbwYnS1YJ4NDJI8YXG3mndxiUgpjkXjGPQmgQKw2QOJTVDkK962SMynZvlHe5qTBH8nIEH8AnSt4Noqpf9gUENLCNEFUzrVN08E_AwyiZNsNHgdF0/s320/grillslingerlogo.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 184px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5341242476814464258" /><div>As many of you now know, www.thegrillslinger.com is no longer around. I had to get rid of it due to cost. </div><div><br /></div><div>Now the good news. I'll be able to put everything back up eventually, right here on the blog!</div><div><br /></div><div>The blog will be easier to keep up to date and I'll be able to post reguilarly, so check in often. </div>Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com0tag:blogger.com,1999:blog-4745067692134790536.post-16156212109809520662009-05-26T12:31:00.000-05:002009-05-26T12:38:33.133-05:00Smoked Cabbage?<span class="Apple-tab-span" style="white-space:pre"> </span>It's true...and it's delicious! The cabbage is cut open and the cavity is filled with sauteed onions, bacon, and BBQ sauce. This mixture, along with some butter, will melt into the cabbage leaves as the cabbage sits in a smoker.<div><br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span>My wife, Julie, hates cabbage...but she loves this dish!</div><div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4iY3jCA8SljldLoJEtm7EGgrZtjrI2PWPX2kLMbHCUdKurhn4mSB2D3zTQdZ2Aa4ZaZzyf5l_Xtn0yPDEPwYAnQqS89hvHFGaPo9HXqCqAyz1008djUsfnMpialD5ybvmeO4GvwELbKU/s320/Cabbage017.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5340187783727736034" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHi2FURxfFR_UskS-_B2HY-tphzvgxvIbTc18xqwMmlBv8wgmf70LRdu9hH5iWI6o217PX8c_oTQoSm9Ml0E6sLcHwKahbmeg7VsNFNEBSTyZfGb7OAdw3Czvm1PvEK0AkpATdCVuQKw/s320/Cabbage008.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5340187677593882034" /><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiSTkHaB-yTrlVkMyIM9uWzo2dXLSb_LrpVGCHJcL2LcXSZNkGjHbglKmCy2VpWzTOkAo6HEGP11MFtg6oerHzQNkvFTRuOZDxgwNEMqtyvxOEJYodMznLbrxRb4PnVr2V4SrzTKynbI/s320/Cabbage003.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5340187513626946674" /></div><div><br /></div>Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com2tag:blogger.com,1999:blog-4745067692134790536.post-12267533227071074112008-02-01T16:29:00.000-06:002008-02-01T17:32:43.792-06:00Ruidoso, NM<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioE1IGjtBTMgTGFugp_rZp_u78_P9izPZWJ2PCDR5hmbBtwX3u0hqWWqQ6Fv9vYcG4N3TUfOkFLYMHBKmw67sWsmEncB_tBe4QRQUrWal0PfUTUBkQtxb6LsUeXLYsidt2Rx0-T2vnwuk/s1600-h/001.JPG"><img id="BLOGGER_PHOTO_ID_5162150175399427154" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioE1IGjtBTMgTGFugp_rZp_u78_P9izPZWJ2PCDR5hmbBtwX3u0hqWWqQ6Fv9vYcG4N3TUfOkFLYMHBKmw67sWsmEncB_tBe4QRQUrWal0PfUTUBkQtxb6LsUeXLYsidt2Rx0-T2vnwuk/s320/001.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />We were in Ruidoso in January doing a bridal shoot...in which the bride was snowboarding! You can see the pictures on Julie's blog. (link on the right).<br /><br />We picked up some BBQ at a joint called Can't Stop Smokin', and all I can say is, "Wow!" It's interesting. There nowhere to sit down. This place is strictly for pickup...and it's a good thing too, because people didn't seem to stop coming in while we were in there.<br /><br /><div><br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhulLTdv8CaPniBzGGfO8gFweSKceInHhCDJeXG24dutMTIb0YtfkavUNzQw_sd1M72gXXjXnnpFwwT-kvbyOBn9VYZYdeBaTXO2Pb8ZHLphsG0QzV32CyYH82wjH8Mt_AdpBxpbHY8aFU/s1600-h/056.JPG"><img id="BLOGGER_PHOTO_ID_5162153405214833794" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhulLTdv8CaPniBzGGfO8gFweSKceInHhCDJeXG24dutMTIb0YtfkavUNzQw_sd1M72gXXjXnnpFwwT-kvbyOBn9VYZYdeBaTXO2Pb8ZHLphsG0QzV32CyYH82wjH8Mt_AdpBxpbHY8aFU/s200/056.JPG" border="0" /></a>I could smell that wonderful smoke smell as soon as I got out of the car. This is usually a great sign when going to a new BBQ place! They had a great selection of smoked meats, sides, and beef jerky.The sides were great, and went perfectly with the Q. And their sauce...oh their sauce! They have a mild version, and my favorite, a spicy version! Although the meat did not need it, I couldn't get enough.<br /></div><br /><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIeBOZnsY96XQgqck17DRVTwTvOi6CslfoKFWEHAQq6gncb4YPCuHZ1flgcebNkcmkI9TbZRLsEOqYktNF9FC0hhwj-zaOEqrKRTcSJ6Czb9nXJOgEl08MF8Fa2rjR45I5IFuDEEExaQ/s1600-h/012.JPG"><img id="BLOGGER_PHOTO_ID_5162158417441668306" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIeBOZnsY96XQgqck17DRVTwTvOi6CslfoKFWEHAQq6gncb4YPCuHZ1flgcebNkcmkI9TbZRLsEOqYktNF9FC0hhwj-zaOEqrKRTcSJ6Czb9nXJOgEl08MF8Fa2rjR45I5IFuDEEExaQ/s200/012.JPG" border="0" /></a><br /><div>The ribs were tender and deilicous. They were wrapped tightly in celophane as soon as they came out of the smoker so they kept all of their original juices. The brisket was also great. I don't know what they cured it with, but it was good and smoked for the perfect amount of time.<br /><br /></div><div>So where does the name come from? Owner, Pete Shavone, had sold his fruit market, where they also sold barbecue. Turned oud he wasn't ready to give that part up. Hence the name, Can't Stop Smokin'. </div><br /><div></div><div>This is one of the best Q joints I've ever come across. Pete, the next time I'm in Ruidoso, I'll be sure to stop by!</div><br /><div></div><br /><div><span style="font-size:78%;">FOR MORE INFORMATION, GO TO: </span><a href="http://www.cantstopsmokin.com/"><span style="font-size:78%;">http://www.cantstopsmokin.com/</span></a><br /><br /><br /><br /><br /><br /></div><br /><div></div></div>Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com2tag:blogger.com,1999:blog-4745067692134790536.post-45633394214376897782007-12-14T10:52:00.000-06:002007-12-14T11:21:11.798-06:00Jamaica!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCYpLU2C9psixQYbJW1RxF-Cca0zaIJ8081x-knICN5w0Jp1VQawc1607ZxIkUZTd3_6EYJIxpvtjVmSxtUPIwQyNgYfzyxzFcXv7a0vauBiaLnMAjtnAuwZbuT8lktzU9Jt5HWLKwLko/s1600-h/IMG_0288.JPG"><img id="BLOGGER_PHOTO_ID_5143876885771025570" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCYpLU2C9psixQYbJW1RxF-Cca0zaIJ8081x-knICN5w0Jp1VQawc1607ZxIkUZTd3_6EYJIxpvtjVmSxtUPIwQyNgYfzyxzFcXv7a0vauBiaLnMAjtnAuwZbuT8lktzU9Jt5HWLKwLko/s200/IMG_0288.JPG" border="0" /></a> Julie's photography just keeps taking us places! In this case, we found ourselves in Negril, Jamaica. My interests, of course, quickly led me to Biggs Jerk Chicken. It's a stand that stays in front of the Blue Mountain Coffee Shop.<br /><br />Man, does this guy know how to make great jerk chicken! He told me that he seasons everything at home about four hours before it's time to cook. Then he goes out to the stand and works his magic.<br /><br />As soon as Mr. Bigg started to grill, that unmistakable smell of chicken over charcoal filled the air. Eventually, I could smell that jerk seasoning as well. It was making me crazy! I was more than ready to eat.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtaNSZUp3wjq72z5ZQbsiIQOl4vGp3cEcTF1CvKKOqCWekfbX60ZLZ2hv8BUkk9ZhgNlVcBKvtfH7YoI8Zx7p2YziFfANCxX7zkoX7mqKgSXkEz_zGQjxfCyENKaorf9v2t4fqWw_T7U/s1600-h/Jamaica+2.JPG"><img id="BLOGGER_PHOTO_ID_5143877160648932530" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtaNSZUp3wjq72z5ZQbsiIQOl4vGp3cEcTF1CvKKOqCWekfbX60ZLZ2hv8BUkk9ZhgNlVcBKvtfH7YoI8Zx7p2YziFfANCxX7zkoX7mqKgSXkEz_zGQjxfCyENKaorf9v2t4fqWw_T7U/s200/Jamaica+2.JPG" border="0" /></a> The chicken was served with bread in a piece of foil and tasted as good as it smelled....I have to say it was the highlight of the trip. If you ever find yourself in the area, make sure you stop by and pay Mr. Bigg a visit. It'll be a stop you won't regret!Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com0tag:blogger.com,1999:blog-4745067692134790536.post-42372291884813362312007-09-17T08:17:00.000-05:002007-09-17T08:43:14.191-05:00Atlanta, GA!On a recent trip to Atlanta, my wife and I found ourselves in Atlantic Station. Being in town for only a few hours, we wanted to see what kind of food Atlanta had to offer. We found ourselves at a place called <a href="http://www.heretoserverestaurants.com/">Strip</a>.<br /><br />I know...it doesn't sound like a nice place at all! But this was a very modern restaurant that specialized in Steak and Sushi.<br /><br />For our appetizer, I tried rare tuna steak for the first time...and it quickly became a favorite of mine. Here, it was seared with a spicy crust and served with <span class="blsp-spelling-error" id="SPELLING_ERROR_0">wontons</span>, avocado, cucumbers, and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">nori</span> salad.<br /><br />I then ordered the fresh fish of the day, grilled of course, and they brought it out as a wonderful sandwich.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCepTOTdqTKYHTGvDAd_YpKZ2tvF_Yj8wgJq0x12l1JIwgGgTQHpJHqqNmXPtcKTH1RtYl1dxwZ-MehMp9ZfExBJyLU7vV8-7yB_DSwcOEtMZ_RR7j19CWfHY-dkGqTZoq7xLK0mCpZ6o/s1600-h/atlanta.jpg"><img id="BLOGGER_PHOTO_ID_5111166687214921362" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCepTOTdqTKYHTGvDAd_YpKZ2tvF_Yj8wgJq0x12l1JIwgGgTQHpJHqqNmXPtcKTH1RtYl1dxwZ-MehMp9ZfExBJyLU7vV8-7yB_DSwcOEtMZ_RR7j19CWfHY-dkGqTZoq7xLK0mCpZ6o/s200/atlanta.jpg" border="0" /></a><br />The sandwich itself was very simple, it was grilled red snapper, tomato, and tartar sauce on a toasted bun. It must have have been the best fish sandwich I've had in my life.<br /><br />If I'm ever back in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Atlanta</span>, I know I'll have to drop in again!Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com0tag:blogger.com,1999:blog-4745067692134790536.post-5048883293688902972007-08-31T08:18:00.000-05:002007-08-31T08:19:21.493-05:00This Holiday Weekend...Okay, friends...<br /> We have a three day weekend ahead and for many of us, that means grilling. Here are a few tips and fun things you can try if you are planning a cookout.<br /> <br />First is this, which applies to all meats. Remember that when you remove a piece of meat from the heat source, the internal temperature will keep rising for a while. Also, the heat has forced all of the juices into the center of the meat. This means that as soon as you cut into it, it'll all come out in a rush. It may make a steak look tasty, but it would be even better all that flavor was actually inside the meat!<br /><br /> If you are planing on serving bratwurst, why not try a bratwurst hot tub? Get a disposable aluminum containter. Pour in some beer, or your favorite soft drink, and some sliced onions, jalapeños, and crushed garlic. When you are done cooking the brats turn of the heat in the center of the grill (if using charcoal, use a large spatula to move the coals out to the sides). and place the container in the center, away from direct heat. Putting the brats in there will keep them from drying out and getting cold. When someone comes back later for seconds, the bratwurst will be hot, juicy, and full of flavor.<br /><br />Lastly, if you plan on doing a brisket or pork shoulder...cure it the night before. Spread a thin layer of mustard (I do mean thin...like puting on sunblock), and coat it with your favorite rub. Let it sit in the fridge for 12-24 hours. Mix a mop sauce....use the same mix as the bratwurst hot tub, but whisk in mustard, ketchup, and distilled white vinegar. Every hour, when you open the smoker to replenish your woodchips, use a bbq mop or a silicone brush to thoroughly wet the top surface of the meat. This will help keep it from drying out.<br /><br />Feel free to email me with any questions at any time, and I'll answer them the best I can.Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com0tag:blogger.com,1999:blog-4745067692134790536.post-72081854920793787342007-07-10T08:30:00.000-05:002007-07-11T10:54:08.174-05:00The Bahamas!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXzFWNjUVvam1PpOMn39-pAd7QmLmDXRiidCKmuaIOs2IB0UEu0B4jI0irH3qdLJJ7Pyz3S3aYUAP0A8wq_ucYuflJGwkRJZdRIwcd8GwFs4G1ifNiENPNOzh9TbsG2Lr-HJYiHsbyRc/s1600-h/bahamas2.jpg"><img id="BLOGGER_PHOTO_ID_5085567335273886146" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 110px; CURSOR: hand; HEIGHT: 155px" height="174" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXzFWNjUVvam1PpOMn39-pAd7QmLmDXRiidCKmuaIOs2IB0UEu0B4jI0irH3qdLJJ7Pyz3S3aYUAP0A8wq_ucYuflJGwkRJZdRIwcd8GwFs4G1ifNiENPNOzh9TbsG2Lr-HJYiHsbyRc/s200/bahamas2.jpg" width="125" border="0" /></a>I just returned from a trip to the Bahamas, where <br />I enjoyed a lot of good food. While, I had a hard time finding barbecue there (I was confined to the resort area), I did have a lot of great food, most of it with a <img id="BLOGGER_PHOTO_ID_5085567485597741522" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 168px; CURSOR: hand; HEIGHT: 108px" height="122" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8iNsl5CAjhRclqWGy5kSiqnFBFd7UuvHjifaS1uXBSgy8qTQh7kUqvS9hzisr-OTFC2wsFi3W0BpQKU67sTuJqcDCQpnih8gE9byKmYGzypE9YOXjl8NRZaLfb0JjExK8nwEK4jsOZ8Y/s200/bahamas1.jpg" width="187" border="0" />new twist. Here I am enjoying Banana Pancakes and Coconut French Toast. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZL9_pLdhygBuq8wPEUZ_8_0WIqLjcJs2UK9IrFuMH4TWKwPBuJ_dw3XgQXZIqM6ND9FZ7hPqsKexAwrn9jOAicgazdokDPfW4D-6tJgjdJTD6abmbjJ0MBP2d1_rSYE1gOiN4waZswOM/s1600-h/bahamas1.jpg"></a>Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com0tag:blogger.com,1999:blog-4745067692134790536.post-65809718990776777542007-06-23T01:12:00.000-05:002008-01-17T11:16:56.342-06:00Grilling Veggies!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIK1k4IfBHD-kFsNJuYJcA238Jb5bHfjt4TbH1Y0pH-Vc3W6UCSL2YsqBKjqi24Cn2hTl5syDmTGevS4SX9jtyyWeKXV1-wvPavjWArRttIIWVSBBkcFJg4_vgo0-rTuGN71sW-VAW33k/s1600-h/veggies.jpg"><img id="BLOGGER_PHOTO_ID_5082852447791378834" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 239px; CURSOR: hand; HEIGHT: 161px" height="250" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIK1k4IfBHD-kFsNJuYJcA238Jb5bHfjt4TbH1Y0pH-Vc3W6UCSL2YsqBKjqi24Cn2hTl5syDmTGevS4SX9jtyyWeKXV1-wvPavjWArRttIIWVSBBkcFJg4_vgo0-rTuGN71sW-VAW33k/s320/veggies.jpg" width="322" border="0" /></a> Vegetables on the grill can be done in many ways. Of course, the method you use depends greatly on what it is you want to cook. Here are a couple that I use frequently.<br /><br />First is the "raft" method for grilling asparagus. Break off the asparagus ends. Drive a wooden skewer through four or five aspagaragus spears crosswise, near the bottom. Now drive <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93Lo-mGstRP7F5cVdELI7441eQiSDJg99sQaFt7NXvgIG4Waw8xWGUxWSezxVsi1O16Zf3ume1DFUcGeaauH3O2uohJHx3oRtHchyphenhyphenDZmzdc_rIvpzXjEh041lIlrELRJKBuXryg_Pfmc/s1600-h/veggies.jpg"></a>another one through the asparagus, this time, near the top of the trunk. Cover the raft in sesame oil on both side and sprinlke heavily with sesame seeds. Grill it directly until the asparagus is soft and lightly blackened, and you're in business.<br /><br />The other method I enjoy using is the foil pouch. This is a good method to use when you want to grill items that may be hard to grill due to size and/or shape. This includes broccoli, celery, carrots, or a combination of the three.There are more specific instructions on how to do this in How to Grill. Basically, you form a pouch out of heavy duty aluminum foil, folding each edge twice before creasing it. This seals it pretty well. When there is only one side open, put in your vegetables, along with some soy sauce, butter, and a bit of water, then seal the opening. Grill the packet directly. Be sure to puncture the top to let out steam or it will burst. Give the bag an occasional rough shake with a pair of tongs, being careful not to tear it. When you have grilled long enough (10-15 minutes) the bag will have taken on an inflated look. Carefully remove it from the grill and open it, keeping your face away from the escaping steam. You now have delicious vegetables off the grill!<br /><br />These are my favorite methods. There are more, but these are the ones most effective for me. Of course there's much more that can be done...take a look at the <a href="http://www.thegrillslinger.com/cabbage.html">smoked cabbage</a> on the site for instance. Whatever you decide to do, make sure you have fun!Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com0tag:blogger.com,1999:blog-4745067692134790536.post-41830864066904905902007-06-15T22:43:00.000-05:002008-01-17T11:18:12.436-06:00A Very Special Dinner Guest<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshYbymuGqY28E-aTFZ7vIOCxW5ymqNwChi3c5_sLLhCDyTp_IrXaeGY1_3xx1RuGk2jTXQ9ONsbvFk29TJ4CKuo1lTalRu-gii-AVcK7kHEsRljXKerKf87yEqNfPf1PsuYXh_mc4Apc/s1600-h/MaryJoSmall.jpg"><img id="BLOGGER_PHOTO_ID_5082850068379496802" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 211px; CURSOR: hand; HEIGHT: 146px" height="151" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshYbymuGqY28E-aTFZ7vIOCxW5ymqNwChi3c5_sLLhCDyTp_IrXaeGY1_3xx1RuGk2jTXQ9ONsbvFk29TJ4CKuo1lTalRu-gii-AVcK7kHEsRljXKerKf87yEqNfPf1PsuYXh_mc4Apc/s320/MaryJoSmall.jpg" width="212" border="0" /></a> She is known for her contributions to NPR and for her time spent as a writer and cast member of Mystery Science Theater 3000. Her name is <a href="http://www.maryjopehl.com/">Mary Jo Pehl</a>, and last night, she was a dinner guest in my home.<br /><br />She and her boyfriend, Ronald, are in town for Ronald's corporate training. The two have been staying in a corporate apartment, and eating corporate cafeteria food for a week. Since I had met Ronald online, and he had seen my website, He accepted my invitation to dinner.<br /><br />I grilled four personal pizzas using real mozzerella cheese, sun-dried tomatoes, and cabarnet marinera. This was followed by Oaxaca style grilled corn, and grilled chicken breasts <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8T-pxLsJBy1A7-yAwfi_gTT4sk9w3UZlrLdrTw2reBSi2mLQUiOcD0nTTzOpB5TAIFUdcpKdPZUDGhGYfqH93ha6INcucLdOEPL9Jf_X2NKh9-HopKKjyMEBnaEhWClGASnPzB7DcWys/s1600-h/bastersmall.jpg"><img id="BLOGGER_PHOTO_ID_5082850785639035250" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 172px; CURSOR: hand; HEIGHT: 251px" height="223" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8T-pxLsJBy1A7-yAwfi_gTT4sk9w3UZlrLdrTw2reBSi2mLQUiOcD0nTTzOpB5TAIFUdcpKdPZUDGhGYfqH93ha6INcucLdOEPL9Jf_X2NKh9-HopKKjyMEBnaEhWClGASnPzB7DcWys/s320/bastersmall.jpg" width="157" border="0" /></a>marinated in Steven Raichlen's, "The Only Marinade You'll Ever Need".<br /><br />The chicken was the hit of the night. "It's like butter!" She commented as she cut into the plump, juicy chicken breast. The chicken was tender as could be, and tasted wonderful.<br /><br />This was followed by grilled pound cake. Ronald commented before leaving, "You really are a grillslinger."<br /><br />By the time the two of them left for the night, Mary Jo was asking about what kind of grill to buy, and she left with a copy of Indoor Grilling, which she couldn't wait to read.<br /><br />It's great to spread the joy of grilling!Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com0tag:blogger.com,1999:blog-4745067692134790536.post-41593352084255473162007-05-30T21:51:00.000-05:002011-11-07T15:19:01.135-06:00Burger Time!During the summer, more people will be at their grills. Most of them, if not all of them, will be making burgers. Here is my favorite way to make a great burger.<br />
Make a rub...here's a link to my favorite one, created by Steven Raichlen.<br />
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<a href="http://www.barbecuebible.com/featured/howtogrill/basic_barbecue_.php">http://www.barbecuebible.com/featured/howtogrill/basic_barbecue_.php</a> Make a patty. Don't skimp. Use about 1/2 lb. Make a hole in the center. This will help keep the patty from bunching up, and will help it cook more evenly in the middle. Sprinkle the patty generously with the rub and pat it into the meat. Put it in the fridge for about 3-4 hours.<br />
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Light up your grill. Use a paper towel to rub some olive oil or vegetable oil onto the grates before they heat up. If they're already hot, use tongs to hold the paper towel. When the grates are hot, roast an Annaheim pepper until it blackens on both sides. Wrap it in a paper towel afterwards for about 15 minutes and then remove the skin. By now, it should have separated from the surface of the pepper. chop the pepper and, if you want, remove the seeds.<br />
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Throw your burger patty on. Cook 6-8 minutes per side, depending on thickness and how you want it cooked. DO NOT SLAP THE PATTY WITH A SPATULA. That will make you lose juices, and these will ignite below and cause flare-ups. The result? A dry burger. Only flip it once. Remember that if it is sticking to the grate, it is not seared enough. Give it a bit longer. As soon as you flip the patty, add your chopped peppers, and top them with a slice of your favorite cheese.<br />
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Toast your bread on the grates or warming rack. Check each piece frequently, as some parts of the grill will be hotter than others. Toast both sides and use bread with sesame seeds...they will also toast and add a whole new flavor. If you are cooking on charcoal, throw some hickory chips on top of your coals. Bread absorbs smoke quickly....and a burger with smoked bread....mmmmmm.....<br />
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When done, assemble your burger with whatever condiments you enjoy. If you use lettuce, put it on the bottom bun. This will help keep the burger's juices from sogging up the bread. Finally, enjoy your burger!<br />
It may seem like there's a lot to do here, but with the compliments you'll get, it'll be well worth it.Albiehttp://www.blogger.com/profile/10453757694967972806noreply@blogger.com3