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Category: Grilling & Barbeque

July 10, 2023July 10, 2023 jgrusseLeave a comment

Smoked Steak

At Scout camp last week there was a Scoutmaster steak dinner, in which the steak was flavored a lot like barbeque.  It was good, so I tried this idea at home successfully.  Here is what I did for 2 people: A day before I took a NY strip steak and generously sprinkled barbeque rub on Read More …

Beef, Grilling & Barbeque
June 21, 2023June 21, 2023 jgrusseLeave a comment

Grilled Steaks with Corn and Chimichurri

This is a very tasty and quick dinner, especially if you already have the Argentine Chimichurri Sauce made.  This recipe will serve 2 people and is adapted from www.31daily.com. 12-16 oz. NY strip steak Salt and pepper to taste 1 tsp. garlic powder 1 Tbs. Worcestershire sauce 2 ears of corn on the cob Olive Read More …

Beef, Grilling & Barbeque, Latin American Cuisine
July 10, 2022July 10, 2022 jgrusseLeave a comment

Greek-sh Grilled Half Chickens

This was an idea from the LA Times, which turned out well.  I suspect I would like it even better spatchcocking the chicken instead of cutting it in half and removing the backbone, since spatchcocking helps the white and dark meat cook more evenly.  I also think it would work well with multiple Cornish game Read More …

Chicken, Greek Cuisine, Grilling & Barbeque
May 31, 2022May 31, 2022 jgrusseLeave a comment

Korean-style Skirt Steak Tacos

This quick, easy, and tasty taco is adapted from a Bobby Flay recipe which was printed in the Richmond Times Dispatch.  A good source of skirt steaks in Richmond is the New Grand Mart.  This will make 4 servings and takes a minimum of an hour.  I spotted the Korean steak sauce at New Grand Read More …

Beef, Grilling & Barbeque, Korean Cuisine
March 20, 2022March 20, 2022 jgrusseLeave a comment

Smoked Turkey

I successfully smoked and cooked a 12 lb. turkey entirely in my MasterBuilt electric box smoker.  The turkey was spatchcocked and then marinaded overnight in the refrigerator in 1 recipe of the marinade for Apple Smoked Cornish Game Hens.  The next day I rinsed it off, dried it with paper towels and a fan and Read More …

Grilling & Barbeque, Turkey
November 28, 2021November 28, 2021 jgrusseLeave a comment

Smoked Turkey in a Big Green Egg

For Thanksgiving this year, I smoked a 16 lb. turkey in my Big Green Egg and it turned out very well. The day before Thanksgiving I spatchcocked it, and used the backbone and neck to make turkey stock for Easy Poultry Gravy.  I then marinated the turkey in a 2.5 gallon ziplock baggie with 1.5 Read More …

American Cuisine, Grilling & Barbeque, Turkey
June 8, 2021June 8, 2021 jgrusseLeave a comment

Otis P. Boyd’s Sausage

Otis P. Boyd was a prominent black barbeque man in Kansas City.  This mixture can be used formed into patties as a breakfast sausage or formed into links and smoked.  Note that it does not contain any curing salt.    I made a small batch based on 1 lb. of 73% lean ground beef and 1 Read More …

American Cuisine, Charcuterie, Grilling & Barbeque
May 17, 2021May 17, 2021 jgrusseLeave a comment

Smoked Bologna

I read somewhere on line that smoked bologna was a popular form of barbeque in Oklahoma, so I decided to try it.  I bought a chub (~3 lb. chunk) of good quality bologna (Boar’s Head Garlic) and smoked it today.  The process was very simple: Bologna chub ¼ cup yellow mustard 2 Tbs. brown sugar Read More …

Grilling & Barbeque
January 1, 2021January 1, 2021 jgrusseLeave a comment

Apple Smoked Duck

This is the second time I have applied the recipe for this blog’s signature dish, Greasy Little Birds (AKA Apple Smoked Cornish Game Hens) to duck, both times with great success.  It is a shame that duck is not more economical! For 1 duck, I used one-half of the Greasy Little Birds brine, i.e. 2 Read More …

Duck, Grilling & Barbeque
October 4, 2020October 4, 2020 jgrusseLeave a comment

Vampiros de Asada

This is a form of taco with carne asada in which the tortilla is grilled with some cheese before being topped with the meat, salsa, etc.  This version is based on a recipe in Eseban Castillo’s cookbook Chicano Eats.  This will serve at least 4 people. For the Marinated Steak ½ cup fresh lime juice Read More …

Grilling & Barbeque, Mexican Cuisine

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