Seared London Broil, Broiled Tilapia, Steamed Asparagus, Potato Salad

The Thanksgiving holiday has me running behind on my post so it is time to catch up.

On Saturday we marinated a london broil for several hours inside a food saver vacuum bag with a simple Italian dressing marinade. We heated the Green Egg up to about 500 degrees then seared the london broil for about 4 minutes on each side then shut down the vents and cooked till the internal temp of the meat was about 130 degrees. At 130 degrees we removed the london broil from the grill and wrapped it in foil to rest for about 20 minutes. While the beef was resting we put some asparagus rubbed with olive oil and seasoned with garlic, salt and pepper in the steamer for about 10 min. We also seasoned up some tilapia fillets with pepper, lemon zest and parmesan cheese and broiled them in the oven for about 12 minutes. The london broil was sliced in thin slices and plated with the tilapia, asparagus and some homemade potato salad that Angie made Friday night.

Pulled Pork Sandwiches

The Boston Butts turned out great - We hand pulled the pork and served it on buns with some homemade coleslaw. Delicious.

No grilling or brewing today - We are off with family for Thanksgiving.

The "Butts" are on the Green Egg

The Boston Butts that Roark and I seasoned last night where put on the Green Egg early this morning and will cook all day at about 200 degrees. We will be moping them with a mixture of Apple Cider, HomeBrew and some of the rub that the butts where seasoned with.

"Black Magic Sliders" on The Big Green Egg

Last night ended up being easy night for dinner – Roark and I made up some “slider” patties out of some lean ground chuck – we seasoned them with Mis’ Rubins  Black Magic Seasoning (thanks to Skipper for this) (www.misrubins.com) and cooked them up on the Big Green Egg (be careful these little patties cook quick) – we topped the sliders with American cheese, red onions, bread and butter pickle chips, tomato slices, and mayo – We served these with some oven roasted French fries with some homemade seasoning salt – and a glass of homebrew for the adults and peach tea for the kids.

The Ribs

The ribs where unbelievable tonight smoked low and slow all day on the Big Green Egg covered in Roark's homemade Spicy rub and moped every couple of hours with apple cider. Unfortunately we had been smelling them cook all day long so when they were ready there was no waiting to take a picture everybody just dug in and they were gone. I promise I will get pictures and post next time.

The Amber Ale is Ready!

The Amber Ale that Doug and I brewed in October is finally conditioned, labeled and ready to drink - this was a very simple Coopers Amber Ale extract brew with a California Ale yeast.

Jerk Chicken Wings on The Big Green Egg

Angie is not big on breakfast food so when the Breakfast Pizza from the previous post was done I decided to put on a some chicken wings for her while the grill cooled down enough to put on the ribs. Chicken wings are so easy just open up a bag of frozen wings and put them right on the Green Egg grill – cook until they are nice an brown and cooked thru – turn often to keep from burning. Angie does not like the wings to spicy (especially since these are for breakfast :) ) so I just tossed them in some Jerk marinade that I heated in the microwave.

Breakfast Pizza on the Big Green Egg

Got up this morning and started up the Big Green Egg to cook some ribs low and slow all day but remembered that I had pizza dough left over from last night so I decided to put on a breakfast pizza for kids.

Got the Green Egg up to about 450 degrees and placed a Baking Stone on the Plate Setter.

Put a little corn meal on the baking stone and put the pizza dough on for about about 5 min then top the pizza crust with some alfredo sauce, crumbled pork sausage, crispy bacon, ham, scrambled eggs, shredded cheddar and mozzarella cheese.

Bake the pizza until the cheese is melted and just starts to brown about 10 min.

The New Blog! Grilling and Brewing

I am excited about the start of this new blog page dedicated to two things I love to do, Grilling and Brewing Great Beer. Hopefully this blog will be an inspiration for others.