Sunday, January 5, 2014

T-Bone Steak

Hi there! Long time no grilling!

2013 was a busy year, hope 2014 will bring us more BBQ and Grilling goodness!  My New Years Resolution for 2014 is: grill and BBQ more! What's yours?

Anyway, at least we had nice T-Bone steaks for the New Years Eve.





Gave them the usual high heat charcoal treatment.



Looks good to me!



Made some Hasselback potatoes for the side. Bit of work, but tastes fantastic.



Sterno Jr. ready to attack!



Wash down the steak with a nice and strong red wine.  Happy New Year 2014 everyone!



Cheers,
Sterno

Monday, April 9, 2012

Easter BBQ



Happy Easter! Time for the traditional Easter BBQ again. Nothing fancy or new, just good old favourites, a few baby back ribs and two nice pork shoulders (butts) in the pit.  For the smoke, used logs of apple tree.




Ribs were done in a few hours.




Ribs were delicious, juicy and nearly falling off the bone. Oh boy how I've missed smoked ribs!!




Butts needed about 10 hours until they reached 190F internal temperature.




Pulled'em.





Pulled Pork Sandwich. Love it!




It's almost absurd that it takes about 24 hours to make these sandwiches.  Lots of time and a lot of work.  Is it worth it?  Oh YES!! Tastes like heaven!

Easter meals have been PP sammies all the way! Made Carolina Red for the sauce and a vinegar based slaw.  Yummy!

All recipes can be found in the Smoked Ambrosia post.

Cheers,
Sterno

Monday, July 4, 2011

Happy 4th of July!


We had a lovely, sunny and hot day today here in Frankfurt. Got some family over and I'm still on holiday, so what else to do on a day like this than BBQ?

I made for us all the usual favourites: baby back ribs, chicken drumsticks, fresh bratwursts, hot BBQ beans and of course stuffed jalapenos, all smoked in cherry wood smoke. Served them with fresh baguettes, potato salad, kraut salad and plenty of cold ice tea to wash it all down. It was pretty damn gooood!

As I've covered them all already several times in previous blog posts, I'll keep it short and just wish you all a Happy 4th of July and keep on BBQ'ing!!


Sterno

Sunday, June 5, 2011

Fatty!


Made a Fatty for the first time few weeks ago. This dish has many names: Fatty, Bacon Bomb, Bacon Explosion ... don't know what it's called in Finnish or German, so I bravely named it "Iso Jytky" in Finnish and "Super Böller" in German.

I wasn't too keen on using only pork meat, what is most commonly used for a Fatty, so I used a 70-30 mix of ground beef and pork. Seasoned the meat with salt, black pepper, cayenne pepper, cumin and my own rub. Pressed the meat flat with my hands.



Sautéed one large onion and chopped about 10 fresh jalapeños for the filling.



Added grated cheese and fresh cilantro / coriander.



Rolled up this bad boy and weaved some bacon.



Covered the Fatty with the bacon blanket, dusted more BBQ rub and smoked it for about 1,5 hrs with apple tree.



After 45min glazed it with a mix of honey and BBQ sauce.



Same for the appetizer drumsticks.



Ready!



Let it set for a while and then had a look inside!



Enjoyed it with a local kraut salad and BBQ sauce.


Now I know why they call Fatty a Fatty. Damn thats heavy stuff!! Two slices and I was stuffed. Very tasty and I think the jalapeño-cheese-onion filling worked out perfectly. More or less anything could be used for the filling, so I'll have to experiment further one day.

Sterno

Thursday, May 26, 2011

Baby Back Tacos

So, the world didn't end and we got some leftover ribs, yeehaw!!!

I'm not the biggest fan of reheating the whole rack of ribs, so I usually prefer to pull them instead. I took a knife and pulled off the meat from two racks of baby back ribs. Warmed up the meat on the flat surface of the gas Weber with a little bit of olive oil.

The pulled rib meat would make a delicious BBQ sandwich, but I think it goes even better with a freshly made, soft and delicious corn tortilla!

Took a cup or two of Masa Harina, a teaspoon of salt and a good cup of water. Mix the dough and press a bunch of tortillas.



Cooking the tortillas on the grill for a few minutes.



Made Pico de Gallo as well. Usual recipe: tomatoes, onions, coriander/cilantro, jalapeños and the juice of one lime. Serve with a bit of BBQ sauce and a splash of hot sauce as well.



Enjoy!



I can't believe how tasty these were. I had about 6 of them and could have eaten another six. Absolutely fantastic!!

Ribs are GREAT fresh from the smoker, but I'm seriously thinking these are even better!

Sterno