Recipe of the Week – Ribeye Steak

ribeye steakIt is written time and time again that dogs are a man’s best friend. I may be biased, but I happen to believe that the ribeye steak is a man’s best friend. No other steak can compete with its perfect combination of flavor, moisture and tender bite. That being said, my recipe of the week comes from our friends at Dizzy Pig BBQ. They have in my opinion created the best steak seasoning known to man (that man being me). Cow Lick Steak Rub is like no other steak seasoning I have ever had, and is the perfect blend of salt and spices. I use it on everything including hamburgers, potatoes, veggies, and most importantly ribeye steak. So lets get started!

Ingredients

  • Thick cut ribeye steak (at least 1″ thick although 1 1/2″ would be preferable)
  • Cow Lick Steak Rub (you can use your favorite rub, but I would recommend picking up some Cow Lick)

Preparation

  1. Apply a generous coat of Cow Lick to one side of the ribeye steak.
  2. Let sit for 10-15 minutes to allow the seasonings to penetrate and adhere to the ribeye steak.
  3. During this time, preheat your grill to at least 650 degrees fahrenheit.
  4. Flip the ribeye steak and apply to the other side of the steak, again apply generously.
  5. Make sure the grill has stabilized somewhere between 650 -700 degrees.

Grilling

  1. Place steak on grill and sear. 3-5 minutes per side is recommended.
  2. Reduce heat to 400 degrees to continue cooking to desired doneness.
  3. Once to desired doneness, remove from grill and let sit for 5 minutes to allow the steak to reabsorb the juices.
  4. Slice and enjoy!

Grill up your favorite vegetables to accompany the steak. My personal favorites are grilled asparagus and garlic red skin potatoes. I hope you enjoy this recipe as much as I enjoy it.

Happy Grilling!

Chris

Recipe of the Week – Baby Back Ribs

ribsSpring has finally arrived and what better way to start it off than with some slow smoked baby back ribs! We all have our favorite ways to prepare baby back ribs, so this week I figured I would share my favorite. I have combined a variety of techniques over the years and have come to rely on this recipe the most often. Using a Big Green Egg I have found that this makes my life much easier, and definitely means less time babysitting my ribs on the grill.

For my ribs I use a 3-1-1 cooking method (3 hours smoke, 1 hour foil wrapped, and 1 hour heat, half of which with sauce) which I have found works just as well as other methods, but cuts the cooking time by approximately an hour. This means less time for guests to wait, and more time enjoying the delicious goodness. Keep in mind that cooking times are not exact and a quick read thermometer is a handy tool to keep near the grill. I also incorporate the bend test which is done by grabbing the ribs in the center of the rack with your tongs and gently bouncing the ribs. If they start to crack and separate at the bark then they are done. Contrary to popular belief ribs should NOT fall off the bone! They should pull easily from the bone while eating, but fall off the bone ribs generally mean they have been parboiled (losing flavor) and/or overcooked. If you follow this simple process, you can enjoy delicious, simple, and flavorful ribs every time!

Ingredients

  • 1 slab of baby back pork ribs
  • Favorite barbecue rub (I prefer Dizzy Pig Coarse Dizzy Dust)
  • Yellow mustard
  • Salt and pepper to taste
  • Wood chips for flavor (I prefer Apple, but Maple or Cherry are good also)
  • 1/2 cup Apple juice
  • Heavy duty aluminum foil
  • Favorite barbecue sauce

Prep the Ribs

I start by preparing my ribs the night before. This allows for the acidity of the mustard to penetrate the muscle fibers and also allows the ribs to absorb more of the bbq rub flavor.

  1. Remove the membrane from the back of the ribs. This is the tough and hard to chew layer on the backside of the rack of ribs. By using a piece of paper towel it is much easier to grab and can usually be pulled off in one piece.
  2. Rub a generous layer of yellow mustard all over the front and back of the baby back ribs. This will help break down the muscle fibers as well as provide a better surface for your bbq rub to adhere.
  3. Apply a generous amount of bbq rub to both sides of the slab of ribs. Make sure to fill all the nooks and crannies to ensure great flavor to every bite of the ribs.
  4. Salt and pepper to your taste. I personally do not add any more salt, as the bbq rub generally has enough in it for my taste.

Prep the Grill

  1. Set temperature to 225 degrees fahrenheit indirect. If using a Big Green Egg, use the Conveggtor/plate setter in order to create an indirect setting. If using a gas grill turn on the burner the farthest away from where you want the ribs to be placed.
  2. If using charcoal, soak your preferred wood chips for approximately 30 minutes. This allows you to place the chips on the charcoal without them catching on fire immediately.
  3. If using a gas grill, place the wood chips in a smoker box or wrap them in foil with holes poked through it. You will set this directly below the cooking grids above the burner you have turned on for indirect heat.

Cooking

  1. Place the ribs directly on the grill or if cooking multiple slabs place them in a vertical rib rack.
  2. These will cook for 3 hours initially and you may need to add more wood chips after the first hour of cooking time.
  3. Next for the 4th hour of cooking time you will need a large sheet of aluminum foil and a half cup of apple juice. Place the ribs in the aluminum foil and pour the apple juice in the foil. Wrap the aluminum foil tight around the ribs (you may need to double wrap the ribs to prevent tearing) and place back on the grill. This will cook for one hour still at 225 degrees fahrenheit.
  4. The last hour of grilling will be separated into two 1/2 hour segments.  Increase cooking temperature to 275-300 degrees fahrenheit while still cooking indirect.
  5. Remove ribs from foil and place back on the grill for 30 minutes.
  6. The last 30 minutes we will move the ribs directly over the heat and apply sauce, flipping every 6 minutes and applying more sauce.
  7. Test your ribs using a digital quick read thermometer (180-190 degrees) or by using the bend test explained earlier.
  8. Eat and enjoy!

Follow this recipe and I’m certain you will enjoy delicious flavorful baby back ribs every time!

Happy Grilling!

Chris

Safety First: Be sure your barbecue is operating properly

BBQ BLOG

Winter has come to a close and spring weather and sunshine are upon us.  This could only mean one thing…barbecue season is finally here!  Manufacturers recommend that your barbecue should be properly maintained and cleaned before every season.  So before we fire up our grills and cook the first meal of the season, there are a few things we need to check out.

  1. Clean loose debris and wire brush components. Debris left inside your barbecue and on parts such as burners and cooking grids increase the deterioration process of your grill.  Moisture is held by this debris, and speeds up the natural aging process normally caused from regular usage.  We want to make sure we remove this corrosive material and extend the life of your grill.
  2. Replace damaged or worn out parts. In order to keep your grill working like new, replace damaged or worn out components.  Over time igniters, cooking grids, briquette grates, heat plates, and burners can deteriorate.  Make sure these parts are in good working condition before every season and replace parts as needed to keep your grill in top notch shape.
  3. Check burners for spider or insect nests. Barbecue burners create the perfect environment for some insect and spiders to make their nests.  When this happens the gas or propane cannot move freely to the burner, and can cause the grill to operate improperly.  This can cause flames to burn uncontrolled in the control panel and be very dangerous possibly causing severe injury. Inspect and clean each burner thoroughly to make sure they are free and clear of these nests, and ensure proper grill operation.
  4. Lubricate valves and hinges. In order for our barbecue to operate at its peak potential we need to make sure everything is moving freely and without obstruction.  Lubricating valves and hinges can restore your barbecue to like new condition, and ensure your barbecue works properly and safely.  If lubrication is not the solution, valves and hinge pins may need to be replaced occasionally.
  5. Check gas connections. Make sure all connections are tight and secure.  Most barbecues are on carts with wheels and can be moved to any place we want in our garage, on our patio, or on our deck.  Over time even the tightest of connections can become loose from the shaking caused from moving our grill or from the expansion and contraction due to the heat created by our grill. Every season we want to check these connections and make certain they have not become loose and tighten all gas connections to ensure safe and enjoyable barbecue operation.

Follow these rules by keeping your barbecue clean and operating at its maximum performance, so you can enjoy your grill for many years to come.  We offer spring maintenance specials starting at just $95.00!  We service all makes and models and carry many of the parts on our trucks.  Call us today at (248) 737-2377 and schedule your appointment today.  Our experienced technician can have your grill operating at its optimal performance and be certain you have a safe and enjoyable barbecue season.

Mention this blog and receive $30 off your spring maintenance call!