food-fire.com
Chicken Kabobs - Food & Fire
http://www.food-fire.com/index.php/2015/05/21/chicken-kabobs
The carnivorous ramblings of a gluten-free grill geek. I’ve been looking for a simple chicken marinade and found a 4-ingredient one over at NoBIGGIE. Of course I had to play around with it a little bit, but that’s part of the joy of cooking. 8 chicken thighs, boneless/skinless. 1/2 cup raw or brown sugar. 1/2 cup peanut oil. 1/4 cup cider vinegar. 1/4 cup gluten-free soy sauce. 1-2 tablespoons Sriracha hot sauce. 4 flat, wooden skewers. I really liked the tangy, sweetness that the marinade gave the chick...
food-fire.com
Reverse Seared Ribeye - Food & Fire
http://www.food-fire.com/index.php/2015/03/22/reverse-seared-ribeye
The carnivorous ramblings of a gluten-free grill geek. I’ve already had great luck with the reverse sear technique on prime rib, so why not give a try on a big ol’ ribeye? 1 thick-cut ribeye steak (about an 1 1/2 thick is ideal). Sea or kosher salt. 1-2 tablespoons Montreal-style steak seasoning. Set your grill up for a raised direct cook over low (250 F) heat. On the Big Green Egg I used an extender to move the grate up to the level of the rim, putting the steak further away from the heat. March 22, 2015.
food-fire.com
Country-Style Ribs - Food & Fire
http://www.food-fire.com/index.php/2015/05/16/country-style-ribs-4
The carnivorous ramblings of a gluten-free grill geek. Not really ribs, country-style ribs are thick slabs of meaty goodness cut from the shoulder of the of the pig. It’s a complicated cut of meat with lots of fat and connective tissue, so they really lend themselves for a little low and slow smoking followed by by a braise until they melt. 1 pound country-style pork ribs. Barbecue rub of choice. 2 cups apple juice. 1/2 cup barbecue sauce of choice. Check the ribs for doneness they should be around 190 F...
food-fire.com
November 2014 - Food & Fire
http://www.food-fire.com/index.php/2014/11
The carnivorous ramblings of a gluten-free grill geek. Piri Piri/Peri Peri/Berbere Wings. Whatever you call it, this spice mix is hot. Portuguese sailors brought the piri piri (pepper pepper) with them to North Africa. There the locals incorporated it into their cooking and this fiery dish was born. These wings get a double dose of heat both from the berbere seasoning and shot of hot sauce. 6 chicken wings, separated at joints, discard tips. 1 tablespoon sea or kosher salt. 1 tablespoon raw or brown sugar.
food-fire.com
Rooster Wings - Food & Fire
http://www.food-fire.com/index.php/2015/01/20/rooster-wings
The carnivorous ramblings of a gluten-free grill geek. I love hot wings and playoff time is as good an excuse as any to fire up a batch. This time I went sweet and sticky with most of the heat coming from sriracha (aka rooster sauce). Juice of 1 orange (about 1/4 cup). 2 tablespoons Thai sweet chili sauce. 2 tablespoons soy sauce. 2 tablespoons rice wine vinegar. 1 tablespoon sesame oil. 1 tablespoon fish sauce. Serve with remaining sauce for dipping. The wings were very tasty. I really liked how the...
food-fire.com
March 2015 - Food & Fire
http://www.food-fire.com/index.php/2015/03
The carnivorous ramblings of a gluten-free grill geek. I’ve already had great luck with the reverse sear technique on prime rib, so why not give a try on a big ol’ ribeye? 1 thick-cut ribeye steak (about an 1 1/2 thick is ideal). Sea or kosher salt. 1-2 tablespoons Montreal-style steak seasoning. Set your grill up for a raised direct cook over low (250 F) heat. On the Big Green Egg I used an extender to move the grate up to the level of the rim, putting the steak further away from the heat. March 22, 2015.
food-fire.com
2 - 1/2 - 1/2 Ribs - Food & Fire
http://www.food-fire.com/index.php/2015/05/28/2-12-12-ribs
The carnivorous ramblings of a gluten-free grill geek. 2 – 1/2 – 1/2 Ribs. The weather over the holiday weekend didn’t exactly cooperate and I found myself with just a short break in the rain to do a rack of ribs. I had been planing to do the rack with the 2-1-1- method, but it didn’t look like I had that kind of time. So I kept the technique, but bumped up the temperature to shorten the cook. 1 rack of baby back ribs. Rub of your choice. Sauce of your choice. Remove ribs from foil and put back on grill ...
biggreeneggatthedoor.blogspot.com
A Package At The Door - The Big Green Egg: St. Patrick's Day Corned Beef
http://biggreeneggatthedoor.blogspot.com/2012/03/st-patricks-day-corned-beef.html
A Package At The Door - The Big Green Egg. Have A Merry Barbecue Christmas! Big Green Egg Dealer Sites. Cool Stuff For Hot Barbecue. A Package At The Door. Thursday, March 15, 2012. St Patrick's Day Corned Beef. May the "Luck of the Irish" be with you! Subscribe to: Post Comments (Atom). Do You Love the Big Green Egg? We love our Big Green Egg and we want to let others know about it. How about you? If you love your Egg, why not share that love (and your opinion) by posting your comments on on this blog?
biggreeneggatthedoor.blogspot.com
A Package At The Door - The Big Green Egg: Cool Stuff For Hot Barbecue
http://biggreeneggatthedoor.blogspot.com/p/cool-stuff.html
A Package At The Door - The Big Green Egg. Have A Merry Barbecue Christmas! Big Green Egg Dealer Sites. Cool Stuff For Hot Barbecue. A Package At The Door. Cool Stuff For Hot Barbecue. For those of you who, like us, read magazines as much for the ads as for the articles, we present some of the cool stuff that we've run across for barbecuing and the patio. ROTISSERIE GRILL AND SPIT. MURDER ON THE GRILL (MURDER MYSTERY PARTY). Now why didn't we think of that? Who said skewers had to be straight? Spice up b...
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