Bacon Bomb

Just what the doctor didn’t order!!!!!

My  friend turned me on to this and use it as an appetizer  because a little  goes a long way .  Creativity is a plus!!!  follow the steps in the video and fill it with what ever you wish and enjoy!!!!  Cook indirect at about 300 degrees.  Take the Bacon Bomb off when the internal temp reaches 160 degrees and let it rest.  You can slice and serve & enjoy!!



Marinated Flank Steak & Heirloom Tomatoes with Bacon & Triple Cream Blue Cheese

Marinade the flank steak with soy, garlic, shioxaing wine for at least 4 hours, overnight is best.  Prep grill for direct cooking and wait until the grill grate is 400 to 450 degrees.  Make sure the grate is clean and well oiled.  Place steak on hot grill for about 2 minutes or until the steak can be turned a quarter turn without sticking to the grill.  Now leave it on for another 2 minutes.  This is to ensure nice grill marks.  After a total of 4 or 5 minutes flip steak to the other side and cook until it’s firm to the touch or the internal temp is 130 to 135 for medium rare.  Let the meat rest for at least 5 minutes before cutting.

Side dish: Heirloom tomatoes with green onions, bacon, olive oil, salt,  pepper and triple cream blue cheese.  The cheese was purchased at Mariano’s Fresh Market.

Wine:  The featured wine is a Pinotage Grinder it has a natural hint of coffee due to the heavily toasted oak it sits in.

Seared Tuna Steak

I bought these two 1 lbs tuna steaks at Captain Porkys in Wadsworth, IL.  I took some grilling advice from Smoke Man AKA John on how to cook them.  I started my fire with the chimney starter than prepared the tuna.  I coated the tuna with pure Sesame oil, soy sauce, white, black & wasabi sesame seeds.  Once the fire reached about 500 degrees I placed the cooking grate on the chimney and brought it up to temperature than cleaned it & oiled it with a towel dipped in oil.  Place the steak on and wait for 2 miniutes.  Don’t leave, don’t get distracted and by all means no texting…..  After 2 minutes flip and do the other side.  This method will give you a very nice sear and rear tuna.  If your using a smaller piece of tuna cooking time will vary.  Once they were taken off the turbo tower as I call it hit them with again with some of the sesame oil, soy and sesame seeds.  This feed 4 adults we even had left overs for a salad the next day.

Beef Tenderloin

Seared beef tenderloin

Posted on July 12, 2011 by porkpusher

This all started when a friend of mine asked if I could cater a party for them.  She wanted to serve beef tenderloin to 80 guests.  I must say I was a little nervous but of course I said let’s cook!!!

I purchased 55 lbs of tenderloin, trimmed them be removing the silver skin and added fresh cracked tricolor peppercorns & kosher salt to them.  Set up my grill for direct cooking and once the grill was about 450 degrees cleaned & oiled the cooking grate.  I placed the beef on the grill for about 20 minutes turning a 1/4 turn every 5 minutes until the internal temp reached 135 degrees.  Wrapped  the meat up in a foil pan and let rest for 15 minutes.  They loved it!!!

Grilled Brie

Don’t stop with just baked Brie, grill it!!!

Coat with olive oil & fresh herbs. Have your grill red hot, clean & oil upate your cooking grate.   Your grill temp should be at least 400 degrees to sear the bottom of the Brie.  Don’t flip until you see the top start to soften up.  Flip the Brie when the bottom has nice grill marks on it, after a few minutes the other side should be done.  You’re ready to plate.  Drizzle the the Brie with olive oil and top with fresh herbs.

Spring Herb Chicken Breast

My wife Laura prepared this awesome dish. Chives, Garlic, Thyme, Oregano, Parmesan, Olive oil, Salt & Pepper. The herbs came from our garden.  Mix the herbs, cheese, S & P & olive oil together in a bowl.  Pull back the skin on the chicken and apply the herb paste on meat & the skin of the chicken.  Set up your grill for indirect cooking so the temp of the grill is about 300 degrees and cook until chicken’s internal temp is 160 degrees.   Let the meat rest before you enjoy the meal.  Serve with grilled Asparagus and a salad.

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