Sunday, June 30, 2013

First Steak Cook with new @Thermapen

Wiped down with canola oil to season.
My new @Thermapen.  Must have for steak cook-offs. So nice.

 Steak Marinade:

1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup worst sauce
1/4 cup soy sauce
1/2 tbs fresh garlic
1 tbs steak rub
Steak Seasoning:

2 tbs Steak & Chops
1 tbs Grill Mates Montreal
1/2 tbs Dizzy Pig Raising the Steaks
1/2 tsp Cavender's Greek Seasoning

90 seconds each turn.
10 & 2 for cross marks.
6 minutes total for 144 degrees.  My goal was 138 steak temp med.  Grill was too hot when I started cooking.  Need to get me a gauge for checking the temp inside the Weber.
 Not bad for a first cook.  Love these GrillGrates. 

Bobby Flay Mixed-Herb-Vinaigrette...

1/4 cup white wine vinegar
2 tablespoons Dijon mustard
2 teaspoons honey
1 teaspoon finely grated lemon zest
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh oregano
Pinch red pepper flakes

Whisk the mustard, honey, lemon zest and juice and some salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.  Add oregano, pepper flakes  and parsley.

Serve with grilled Italian bread.

Read more at: 

Thursday, June 27, 2013

Danny Gaulden's Coleslaw With Garlic...

1 quart mayonnaise
1 1/4 cups white sugar
1/4 cup French's yellow mustard
2/3 cup apple cider vinegar
2 1/4 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
3 cloves garlic -- medium size
1 squeeze fresh lemon juice
Dry Ingredients
2 small heads green cabbage
3 large carrots
1 small head red cabbage
1 bunch green onions

Here's the "cole slaw with garlic" recipe that we use at the store. Have tried to reconstruct it to a home size portion. Hope this works for you and that you will add it to your "good recipe" list.

Mix all the above dressing ingredients, except for the garlic, together in a large bowl or mixer. Take a cup of the now made dressing and put in a blender with the garlic cloves and blend until the garlic is pureed. Pour this portion of the dressing back into the main bowl of dressing and stir till well blended. Cover and place in refrigerator for at least 3 or 4 hours to give the dressing time to blend flavors.

Shred green cabbage and place in separate bowl. Grate carrots, dice green onions till very fine, and shred 1/3 to 1/2 of th red cabbage. Place each of these into a separate bowl also. Now put as much of the prepared green cabbage as you think you will eat into a large bowl and mix the carrots, green onions, and red cabbage, one at a time and by the hand full into the green cabbage until the desired color is attained, and the slaw looks fairly "busy". Add dressing SLOWLY and stir. When it is at the wetness level you want, cover and let stand in refrigerator for at least 15 minutes. The colder it is kept, the better.

The garlic in this recipe is suppose to be the "secret ingredient", due to the way it was originally intended to be used. That is, not enough of it to single it out, but if used properly, it would leave all of your guests wondering what you had in your slaw that gave it that special, superb flavor. When used in this respect, it can make your slaw taste like you have added a hundred great things to it.However, if you are a garlic lover, then add as much of it as your little heart desires. I don't have to sleep with you (ha).


Link to Danny Gaulden Recipe's [here]

rib glaze:
1 cup brown sugar
1/4 cup yellow mustard
1/4 cup apple cider vinegar
mix then simmer.  let cool before use.
apply 2 minutes before ribs are done and "Immediately"
when ribs are done. 

Wednesday, June 26, 2013

"I Yell' Cause" by Shorty Rossi of "Pit Boss"...

BBQville bbq blog by Brad Buesing...

Barbecue Competition Champ, Steak Cook-Off Champ, & Owner of one of the Best Q-Joints in DFW, Brad Buesing will now share some of that Q knowledge along with recipes on his new BBQville Blog.  Follow along for latest updates.  Something is always hoppin at "Chasin Tail" from cooking classes to Saturday night Q parties so read along and don't miss out.

Mr Andreas the bear Passes at 50...

RIP Mr Andreas.

Sunday, June 23, 2013

Pecan Pie Cupcakes Texas Recipes Facebook... 


1 cup chopped pecans
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs


Preheat oven to 350 degrees.

In a medium bowl, combine all ingredients and mix well.

Spray a miniature muffin tin with non-stick cooking spray. (The spray with flour in it works best!)

Fill each 3/4 full.

Bake in preheated oven for approx 18 minutes.

NOTE: Generously spray your pan with cooking spray with flour. Once they come out of the oven let them cool for one minute then flip them out onto a cooling rack. If they cool in the pan they'll have to be chiseled out.

Also don't fill the pan to the very top, they will overflow if you do.

Thursday, June 20, 2013

Monday, June 10, 2013

2013 Inaugural SummerFest - Our Lands and Waters Foundation

Patrick Nolan Wins 2013 North Texas Steak Cookoff Grand Champion!!!

 Here is the top 10 for the 2013 NTSC!
1. Patrick Nolan - Hot Meat in Your Hands
2. Smoke House Rats
3. Pirates of the Primeribbean
5. 3 C Cookers
6. WMD
7. Gene Pruett
8. Just Smokin
9. 311 Grillers
10. Trash Can Cookers

1. Dave Calvery 3 C Cookers'
2. Wrapped in Smoke
3. Paddlin Pigs

BTW Wrapped in smoke went BABE RUTH on us and called that he would get apps, sure enough!

Tim's Tailgate BBQ

Congratulations to Patrick Nolan the 2013 North Texas Steak Cookoff Grand Champion! Patrick won this Custom engraved keg, a check for $2500 and a free entry in to the 2013 Oklahoma Championship Steak Cookoff!

Click link for more pics... 

Click link for more pics also... 

 As my friend Jeff would say... "Next Year will be Off The Hook"!!!