Smokey Prime Rib

Couldn't resist the temptation to try it smoked. Ever so tender and perfectly cooked! If you don't have a smoker it can easily be done on any BBQ grill. Great flavor and surprisingly simple to make. The key here is to have an electronic thermometer so you can leave it be until it's ready. 

Ingredients:

4-5lb Prime Rib Roast

1Tbls course ground pepper

1Tbls kosher salt

2Tbls chopped garlic

1Tbsp olive oil

Directions:

Let roast sit out at room temperature for about an hour. Preheat smoker / BBQ to 250 degrees. Mix together pepper, salt, garlic, and oil to make a paste. Coat entire roast with the paste. Place a handful of wood chips in smoker (I used apple wood). If you are using a BBQ take a square of foil and fold around wood chips, poke holes in top and set directly on flame. If using, insert thermometer into the thickest portion of the roast and place directly on rack and reduce heat to 225 degrees. Replenish the wood chips every hour. Cooking time will range from about 3-4 hours depending on the size of roast and whether or not you choose boneless or bone-in. After removing roast let it rest for at 15 minutes before carving and do not remove the thermometer until ready to carve.

For rare 125-130, medium rare 130-135, medium well 145-150 anything more and I wouldn't waste the money on prime rib. 

Pizza Night

Great way to spend time with the family and have great pizza! This recipe does take some time but, it is simple to prepare. Try it this weekend. If you dont have a pizza stone or a pizza pan I suggest you get one! Otherwise this can also be done on a BBQ grill.

Ingredients:
4 1/2C all purpose flour
1tsp salt
1 1/2C warm water
2tsp light brown sugar
1 packet active dry yeast
4Tbs olive oil
Toppings of your choice

Directions:
Get all your ingredients ready

Start by dissolving the sugar in 1/2C warm water. Add yeast and set aside. Yeast mixture will become frothy.

Sift together 4C flour and salt. Make a "crater" in the middle of the flour and pour in 1C warm water, 3Tbs olive oil. and yeast mixture.

Mix together with hands until the dough comes together. Flour your work surface and knead the dough about 8-10min. Form into a ball, rub with olive oil and place in clean bowl. Cover the bowl with a clean dish towel and place in a warm draft free place. Let rise for 1 1/2hrs.

After the dough has risen it should have at least doubled in size. This is a great time to preheat the oven to 500°. If you are using a stone put that in the oven as well.

Divide the dough into two equal portions. Using a rolling pin roll out the dough keeping it circular (remember it should look like pizza). This recipe will make two 12" thin crust pizzas. Try to keep enough dough around the edge to for a nice crust. Brush each crust with olive oil before topping.

Let your imagination go wild or just keep it simple with the toppings. Sauce, cheese, meat, veggies, what ever you want. I recommend sprinkling your pizza paddle or pizza pan with corn meal prior assemlbling (this will help the pizza slide off). Place the ready dough on the paddle or pan. Assemlbe pizza.

Gently slide pizza onto preheated pizza stone. If you're using a pizza pan place in the oven with pizza on it. Bake at 500° on the lowest rack for 15min.

Cut and enjoy!

All Day Pulled Pork

If you have a lot of time this meal is well worth it! I realize not everyone has a smoker but, this can be done on a BBQ, an oven, or even a crock pot.

Ingredients:
4-5lb Boneless pork shoulder
1/4C light brown sugar
1Tbsp garlic powder
1Tbsp Paprika
1Tbsp Chili Powder
2Tsp Salt
2Tsp Pepper

Directions:
First things first get all the ingredients together. Mix together all spices

Rub Pork Roast with the spice mixture.

Get your smoker ready to cook at 230°-250°. I'm using apple wood but hickory works well too.

Put on the meat, sit back and relax. Don't forget to check the water and wood chips periodically. Again optimal temp is  around 230°-250°.

After about 6-7hrs you will have an almost finished product. I like to wrap mine in foil for the last 2hrs. Yes that's 8-9hours. The finished product is well worth it.

After the pork shoulder is removed from the smoker it's time to pull it apart. Done! Stay tuned to see what I do with this. I plan to get about 4 meals out of this roast.

Santa Maria Tri Tip

Since there's hot coals and Red Oak going why not throw on some tri-tip. Just coat with my simple seasoning and cook over medium heat for about 45min turning every 10min.

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Rotisserie Ribs fired over California Red Oak

These are gonna spin for about 3hrs. If you don't have a rotisserie on your BBQ I strongly recommend you get one. You can still get the same quality if you don't, it just takes a little more attention. No rotisserie - flip every 15min and still get great ribs.

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Roasting Hatch Chilies

If you like green chilies I strongly recommend roasting your own. Most important thing to remember here is "don't be intimidated". Canned chilies are no match for these babies.

This can be done on any open flame. I'm using charcoal but gas works well too. Place chilies on a grill that has been preheated to med-high temp.

Very important to keep turning the chillies. As you can see char marks will begin to show. Don't be alarmed this is normal. Continue roasting until skin is almost completely charred.

As you can see after the roasting there are plenty of char marks.When they come off the grill make sure to cover until they are cool enough to handle. This step is important in order for the skin to easily be removed.

If you are not planning on using right away, place in storage bags and freeze. These will keep in the freezer for up to a year. Just thaw, remove skin and they are ready to use.

Tequila Lime Tilapia

Light, refreshing, and did I mention simple to make?

Ingredients
4 Tilapia fillets
1Tbs olive oil
2tsp simple seasoning (see blog for recipe)
1Tbs margarine
2oz. Tequila
juice from 1/2 lime
2 sprigs cilantro (optional)

Directions
Preheat a large heavy bottom pan to med-high heat. Add olive oil to pan, season each fillet with the Simple Seasoning. Carefully put each fillet into pre-heated pan. Fry on each side for 4mins. Remove fish from pan. Add to pan the margarine, lime juice, tequila and cilantro. Cook sauce until all ingredients come together. Top each fillet with equal amounts of the pan sauce.