Chicken a la King


I just made the Chicken a la King for dinner following the Griffin’s Grub recipe to the letter and used peas and carrots. Served over large biscuits. AWESOME!!! I did find out that my wife isn’t a fan of pimentos. So, next time (yes, there will definitely be a next time real soon) we may lose the pimentos, but add another clove of garlic and more pepper. This is really worth a try and very easy to make. Thanks for another great recipe, Mr. Griffin!

Griffin' s Grub

Out take on the classic Chicken a la King Our take on the classic Chicken a la King

     Chicken a la King is a classic dish that dates back to the turn of the century. I’m not going to bore you with details on claims that it was invented by so and so in 1880’s at such and such a place, or this other guy in the 1890’s at this other joint. Like many popular dishes there seems to be some confusion on who created it, but know this…high society type folks were eating it at Claridges in London and Delmonico’s in New York.

     What was once a luxury dish (which often included ingredients like truffles and sherry or madeira), soon morphed into a disaster that some of us have less than fond memories. Things like cream of chicken soup and other canned items soon found their way into the dish which could now be found on cafeteria steam…

View original post 553 more words


Reverse Seared Ribeyes


Ribeye 2If you Google it, there are plenty of tips on how to reverse sear a steak. The videos and suggestions are typically spot on, so mine just adds to the mix.  I got a 4 pack of really nice 1.5 inch thick ribeyes from Sam’s Club.  I froze two and we had two for dinner tonight.

I got the grill stabilized at 250 degrees for an indirect cook – plate setter legs up with my standard grate (because I don’t have a cast iron grate.)  As the grill was heating up, I liberally covered all sides of both steaks with Dizzy Pig’s Cow Lick rub.  Terrific stuff!  I haven’t found a Dizzy Pig Rub that I haven’t liked. Continue reading

Jacked-up Honey Maple Smoked Almonds


Almonds - Closeup

I don’t really care for super sweet, sugary snacks.  OK, I do have a weakness for cheesecake, but that’s another story.  I prefer snacks that are a bit salty and a little sweet.  I came across a recipe that was attributed to Martha Stewart.  Here’s my take on Jacked-up Honey Maple Smoked Almonds. Continue reading

Mr. Griffin’s Meatloaf


meatloaf - plated
Another shout-out to Griffin’s Grub for another awesome recipe. Mr. Griffin calls this 1770 House Meatloaf. He made some changes that were terrific. Since this has morphed into his own creation, I think it is fitting to call this “Mr. Griffin’s Meatloaf.” In full disclosure, I tweaked a little from his original recipe, but it was very minor, mainly dealing with availability of onions and roasted garlic.

This is a different type of meatloaf. First, it is smoked on your Big Green Egg and not baked in your oven. There is no ketchup glaze on top. There is no thick brown gravy served with it. Instead, a buttered herb gravy is spooned on top. Finely ground Panko is used as a binding agent. Fresh herbs give it a wonderful and unique flavor. Continue reading

Garlic Parmesan Chicken Wings


wings 2

Chicken Wings! I LOVE, LOVE, LOVE chicken wings. However, I’m not a huge fan of heat. I like to taste my food and if the food is too spicy, well, my tummy hates me for it shortly thereafter. Garlic Parmesan is one of my favorites.  When I came across the Griffin’s Grub Garlic Parmesan Chicken Wings recipe, I knew I had a winner.

Continue reading

Starting the Fire


Porter Cable Heat Gun 2I’ve researched the options on the best method of starting a fire in the Big Green Egg.  I came across a post a while back that led me to the Porter Cable 1500 watt Heat Gun.  Oh boy!  This thing is like a hair dryer on steroids.  Just set up your lump charcoal.  Plug in the heat gun and hold the nozzle near the coals.  In a couple of minutes the coals start to glow.

At that point, I turn the heat down and the blower speed down and just let the coals get some air and start a nice fire.  With this, there are no fumes or after tastes from starter blocks.  Easy peasy.  And the heat gun is around $35.oo at!

Pork Loin Back Ribs


My first attempt at ribs on the Big Green Egg was a success.  My recipe follows.

Pork Loin Back Ribs in Package

I’ve been wanting to smoke some ribs since the day I got my Egg, but am just getting there.  We’ve cooked burgers, steaks, fajitas, brisket and chili (Dutch oven on the BGE).  I picked two racks of Pork Loin Back Ribs from Kroger today on sale.  For this cook, I am using the 3-2-1 method.  I am going to use some apple wood chips for smoke.  Here goes! Continue reading