tag:blogger.com,1999:blog-1980065141673776772024-03-13T22:37:37.504-08:00Just Plane BBQThis is a blog about my bbq and grilling adventures. I also feature other non outdoor recipes from time to time. matthttp://www.blogger.com/profile/16583157861631964058noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-198006514167377677.post-25407260839343578242014-02-04T22:07:00.000-09:002014-02-04T22:07:10.008-09:00Smoked Turkey Legs and Mashed Potatoes!<div class="separator" style="clear: both; text-align: center;">
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Hi, I hope everybody is doing well. I recently smoked some turkey legs and potatoes. I had been wanting to smoke turkey legs and found some on sale one day. I froze them until I had time to smoke them and then thawed them in the fridge. The seasonings were kept simple, salt, pepper, and paprika. The legs were smoked for about 2 and a half to 3 hours at 300 degrees. The ends were foiled about half way through cooking to keep them from getting burnt. </div>
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We have come to love smoked mashed potatoes lately. This time I made the potatoes in two batches. I have made them again since all in one batch. When I made them with the turkey legs, I did them 4 at a time on the <a href="http://new.pamperedchef.com/pws/stacyschneider/product/2712" target="_blank">BBQ Vegetable Rack</a>. Then half way through, I wrapped the first batch in foil to stay warm and soften more. Once they were nice and soft and dinner was almost ready it was time to mash. All the potatoes went in a bowl with butter, salt, and pepper. I mashed them a little before adding a splash of milk. I mashed them until they were a consistency I liked. The butter and milk amounts are really personal preference. I kept all the skins on, but you could certainly peel them after smoking if you like. </div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Turkey legs and potatoes smoking.</b></span></td></tr>
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The whole meal was great. The turkey legs had the right balance of spice, smoke, and turkey flavor. The skin was crispy and the meat tender. I dipped some of my turkey in <a href="http://www.bigbutzbbqsauce.net/flavors.html" target="_blank">Big Butz Cranberry BBQ sauce</a>. The potatoes had nice mild smokey flavor and were very tasty. I gave my bone to my daughter when I was done with it. She enjoyed posing for pictures with it. </div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Isabella posing with the turkey leg.</b></span></td></tr>
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We loved the turkey legs so much that we already have more in the freezer ready to smoke. We definitely will be making them again. Have you ever enjoyed a smoked turkey leg? Feel free to leave me a comment and share this post with your friends. Have a great week and happy grillin'. </div>
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You can see all of OB's products on his website<a href="http://obssauceandspice.com/Home_Page.html" target="_blank"> OB's Sauce and Spice Company.</a> His recipe is there also. He uses a dry mixture for his wings. The wings are coated then left in the fridge for at least an hour and up to overnight. Then they get rolled in the mixture again and then fried. He said the dry mixture works well for other foods you want a nice coating on, like chicken fried steak, pork chops, or just plain fried chicken. The time and temp of the chicken is important too. The oil needs to be at 375 degrees and the chicken in the oil for 13 minutes.<br />
Here is his <a href="http://obssauceandspice.com/Recipes.html" target="_blank">recipe</a> on his website:<br />
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<a href="https://sites.google.com/site/justplanebbqblogspotcom/ob-s-famous-crispy-buffalo-wings?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><b>Printable Recipe</b></a></div>
<span style="background-color: white;"><span style="color: blue;"><span style="font-family: Verdana, Geneva, sans-serif; font-size: 24px;">OB's Crispy Buffalo Wings</span><br style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;" /><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">2 hours : 1/2 hours prep time</span><br style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;" /><br style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;" /><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">1 cup flour</span><br style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;" /><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">1 tsp salt</span><br style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;" /><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">1/2 tsp cayenne pepper</span><br style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;" /><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">1/2 tsp paprika</span><br style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;" /><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">1/4 tsp white pepper</span><br style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;" /><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">20 chicken wings</span><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">1 Jar of OB's Alaskan Wing Sauce</span><br style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;" /><br style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;" /><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">1. Combine flour, salt, cayenne pepper, paprika, and white pepper in bowl.</span><br style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;" /><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">2. Coat chicken wings in dry mixture</span><br style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;" /><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">3. Reserve leftover mixture. Will be used for a second coating.</span><br style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;" /><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">4. Refrigerate coated chicken wings at least 1 hour. Coating should be pasty.</span><br style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;" /><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">5. Preheat oil to </span><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">375 degrees </span><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">to fry chicken wings.</span><br style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;" /><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">6. Prepare OB's Alaskan Wing Sauce per directions on jar.</span><br style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;" /><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">7. Coat chicken wings in remaining dry mixture.</span><br style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;" /><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">8. Deep fry chicken wings (10 pieces at a time) for </span><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">13 mins</span><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">.</span><br style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;" /><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">9. Drain chicken wings on paper towels then place in a bowl.</span><br style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;" /><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">10. Pour a portion of OB's Alaskan Wing Sauce over chicken wings and toss till covered.</span><br style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;" /><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;">11. Repeat steps 6-9 with second batch.</span></span><br style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;" /><span style="font-family: Verdana, Geneva, Kalimati, sans-serif; font-size: 12px;"><span style="color: blue;">Note: Wings can be frozen and reheated in 400 degree oven for 10 min.</span></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Sauces that I bought.</td></tr>
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<span style="background-color: white;"><span style="font-family: Verdana, Geneva, Kalimati, sans-serif;"><span style="font-size: 12px;"> I purchased a few of the sauces that OB had available. I bought the wing sauce of course, to go with wings I hope to make soon. The white sauce had good flavor and pairs well with fish, chicken, and other meats. People even use it as a salad dressing. The bbq sauce is the first sauce that OB started with. It has a nice flavor of various spices, but none of it is overpowering. It won't outshine the meat, instead it adds a complementing flavor profile. I also tasted his hot bbq sauce, however I couldn't buy them all. The hot bbq sauce wasn't overpowering either. It had a spicy, but not mouth burning flavor on the back of your tongue. I am looking forward to trying these sauces on various foods.</span></span></span><br />
<span style="background-color: white;"><span style="font-family: Verdana, Geneva, Kalimati, sans-serif;"><span style="font-size: 12px;"> So what are you looking forward to eating Super Bowl Sunday? What is your favorite way to have wings? Have you found a local bbq sauce that you are excited about? Feel free to leave me a comment.</span></span></span><br />
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I look forward to interacting with you on my various social media. Also, if you haven't already, please subscribe to get the blog in your email every time I post. Have a great week and happy grillin'.matthttp://www.blogger.com/profile/16583157861631964058noreply@blogger.com2tag:blogger.com,1999:blog-198006514167377677.post-9558495516392510712013-11-23T12:00:00.000-09:002013-11-23T17:52:36.777-09:00Summer fun<div class="separator" style="clear: both; text-align: left;">
This is a quick non BBQ, but still outdoor related post. This is another post I wanted to get done this summer. We had a busy summer and had fun outside. We found a play grill on sale for our daughter. She loved playing with it and grilled lots of pretend food for us. </div>
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We also bought a fire pit. We had several fires in it. Each time we cooked dinner with it. We roasted hot dogs one time. Isabella loved that part. Another time, I cooked hobo stew in the coals. I put pork cutlets, onion, carrots, and potatoes with a little seasoning in foil packets. They cooked for about an hour. We ate them on the porch. Here are few pictures of our times. </div>
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I hope you enjoyed the peek at some of our summer fun. Now that winter is almost here do you have plans started for next summer? Have a good week and happy grillin'.<br />
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Anonymoushttp://www.blogger.com/profile/05149065959894319801noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-4806759493978499472013-11-21T12:00:00.000-09:002013-11-21T15:11:28.599-09:00French Toast and Sausage On the Grill<div class="separator" style="clear: both; text-align: left;">
I hope everybody is doing well. This is a post that was supposed to be done this summer. Due to a heavy work schedule it didn't and I just found the pictures the other day. I whipped up a big batch of French toast for dinner one night when my mom was visiting from Oregon. We also had blueberry birch syrup flavored sausages from a local butcher. Making french toast on the grill is one of my new favorite ways to do it. I did a previous post about it where I did it directly on the grates. That was a little messy though. You can see that post<a href="http://justplanebbq.blogspot.com/2012/08/grilled-french-toast.html" target="_blank"> here</a>.</div>
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This time I put my griddle on the grill and used that. My griddle is a Lodge cast iron double sided griddle. It works great on the grill or the stove. You can get your own from Amazon <a href="http://www.amazon.com/gp/product/B002CMLTXG/ref=oh_details_o01_s00_i03?ie=UTF8&psc=1" target="_blank">here</a>. I made the egg mixture ahead of time. Everybody has their own favorite recipe for French toast, so just use your own recipe. Then when it was time for dinner, I preheated my griddle on medium heat. Working in batches, I dipped the bread then let it sit to drip and soak on a wire rack for a minute. I took them out to the grill and put them on the heated griddle. After a few minutes and the lid closed, I flipped them over. I alternated between lid open and closed to regulate the heat. If it was cold out, I would have kept the lid closed almost the whole time. While the toast was grilling, I direct grilled the sausages. The French toast and sausages were really good. The sausages had an incredible flavor. </div>
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<tr><td class="tr-caption" style="text-align: center;">MMmm, looking good!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">closeup!</td></tr>
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French toast is not the only breakfast food you can do on the grill. With the right tools almost any breakfast food could be done on the grill. What is your favorite breakfast food to do on the grill? Have a great week and happy grillin'.</div>
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Anonymoushttp://www.blogger.com/profile/05149065959894319801noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-59009870636194053862013-11-19T12:00:00.000-09:002013-11-21T20:53:06.777-09:00Mexican Lasagna<div class="separator" style="clear: both; text-align: left;">
This is a non BBQ recipe post. The other night I made what we are calling "Mexican lasagna." It came out really good and so I decided to share it with you. It was even good reheated a few nights later. Sorry the pictures are lame, I forgot to take a picture till it was almost gone. I came up with the recipe off the top of my head and some of the measurements may not be exact but are approximates. Feel free to substitute ground beef for the ground turkey. We have a beef allergy in our house, so ground turkey is our go to substitute. </div>
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<b>Mexican Lasagna</b></div>
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<b><a href="https://sites.google.com/site/justplanebbqblogspotcom/mexican-lasagna?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe</a></b></div>
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<b>Ingredients:</b></div>
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6 flour tortillas (We used whole wheat)</div>
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1 can refried beans</div>
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1 large can diced green chilies</div>
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1 pound ground turkey</div>
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8 ounces sour cream</div>
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1 cup salsa (divided)</div>
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1 tablespoon plus 1 teaspoon taco seasoning</div>
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1 to 2 cups shredded cheese (depends on how much cheese you want)</div>
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<b>Directions:</b></div>
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<ol>
<li>Preheat oven to 350.</li>
<li>Cook ground turkey and add 1 teaspoon of taco seasoning to meat.</li>
<li>In a 13x9 pan add 1/2 cup of salsa and spread to cover the bottom.</li>
<li>Place 2 of the tortillas on the salsa.</li>
<li>Mix the refried beans, green chilies (drain the chilies if you don't want as much heat), and 1 Tablespoon taco seasoning. Add the mix to the pan and spread to coat the tortillas.</li>
<li>Sprinkle some shredded cheese on top.</li>
<li>Layer in 2 more tortillas.</li>
<li>Next mix sour cream with cooked turkey meat and taco seasoning. Spread the mixture on top of the last layer.</li>
<li>Top with 2 more tortillas, then the rest of the salsa and a nice coat of shredded cheese.</li>
<li>Place in the preheated oven and bake for 30 minutes until it is bubbling and the cheese is nicely browned.</li>
<li>Remove from oven and let it rest for 5 to 10 minutes before slicing. It will firm up a little.</li>
<li>Refrigerate any leftovers in the pan. To reheat, place in the oven covered with foil for about 20 until warmed through.</li>
</ol>
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<tr><td class="tr-caption" style="text-align: center;">MMM, Yummy! </td></tr>
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I hope you enjoy this dish as much as we did. Please pin it to Pinterest or share on Facebook. I also made it so you can just print the recipe. Just click where it says printable recipe here. Have a great week and happy grillin'.<div class="separator" style="clear: both; text-align: center;">
<a href="http://lh6.ggpht.com/-_yjdsaE1wPg/UolOaC54XlI/AAAAAAAAAiM/f-IGRbIFS4Y/s1600/CAM00192.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a> </div>
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Anonymoushttp://www.blogger.com/profile/05149065959894319801noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-21782727944770872172013-11-17T15:28:00.002-09:002013-11-17T15:28:14.340-09:00Stuffed Smoked Pork Loin<div class="separator" style="clear: both; text-align: center;">
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I hope everybody is doing well. I possibly have an extended time off from work. So, I am going to try and get caught up on all the blogs I have been meaning to get out. I have multiple recipes to post. I am also going to be trying a few new things to make recipes easier. I think you will notice the picture clarity is better too. I got a new phone over the summer that has a way better camera than my previous one. As always feel free to comment and share my blog with others. The recipe today is one that came out really good. I had been wanting to make a stuffed pork loin for a while and I finally made one not that long ago. </div>
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<b>Smoked Stuffed Pork Loin</b></div>
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<b>Ingredients:</b></div>
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Pork loin</div>
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apple cider</div>
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salt and pepper</div>
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garlic powder</div>
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sweet onion</div>
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garlic cloves</div>
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apple</div>
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carrot</div>
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apple cider vinegar (or more apple cider/ apple juice) for spritzing</div>
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<ol>
<li> Trim any silver skin from pork loin and butterfly loin.</li>
<li>Inject pork loin with a mixture of apple cider, salt, pepper, and garlic powder. Save any leftover injection.</li>
<li>Salt and pepper the inside of the pork loin.</li>
<li>Stuff inside with sliced onion and cut garlic cloves.</li>
<li>Tie the loin together with butchers string.</li>
<li>Rub outside of loin with olive oil and salt and pepper.</li>
<li>Put loin in a metal or foil pan.</li>
<li>Add sliced carrots, onion, and diced apple to the pan around the loin.</li>
<li>Drizzle olive oil and leftover injection on the veggies.</li>
<li>Tent with foil and poke a few holes in the top of the foil to vent it. </li>
<li>Smoke the pork at 300 degrees indirect heat until it reaches 165 internal temp. It took about an hour and a half for mine to reach temp. I used alder with a little apple wood as my wood. I also had a few hickory briquettes mixed in.</li>
<li>Spritz meat and veggies a few times with apple cider vinegar or apple juice.</li>
<li>Remove the meat from the pan and let rest.</li>
<li>Spread the veggies out in the pan and roast over direct heat for an extra 15 minutes.</li>
<li>Remove the string and slice the pork before serving.</li>
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<tr><td style="text-align: center;"><img border="0" src="http://lh6.ggpht.com/-jvCC5U9J77U/UolOwO4IQwI/AAAAAAAAAi8/HARAmpjlIrY/s640/CAM00160.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork on the grill</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Nice view of pork cooking</td></tr>
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<tr><td style="text-align: center;"><a href="http://lh6.ggpht.com/-mSkFxoSzg84/UolOoQ5rYlI/AAAAAAAAAic/-r445RHd07o/s1600/CAM00165.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://lh6.ggpht.com/-mSkFxoSzg84/UolOoQ5rYlI/AAAAAAAAAic/-r445RHd07o/s640/CAM00165.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veggies all done.</td></tr>
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<tr><td style="text-align: center;"><a href="http://lh5.ggpht.com/-uAuyc-eO7gQ/UolOuWAOcnI/AAAAAAAAAi0/uhJ-4a1kMRo/s1600/CAM00163.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://lh5.ggpht.com/-uAuyc-eO7gQ/UolOuWAOcnI/AAAAAAAAAi0/uhJ-4a1kMRo/s640/CAM00163.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork up close after slicing</td></tr>
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The pork was super moist and very flavorful. The veggies had an incredible smokey flavor to them. We really enjoyed it. Have a good week and happy grillin'. </div>
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Anonymoushttp://www.blogger.com/profile/05149065959894319801noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-50855126671512523332013-09-07T20:33:00.003-08:002013-09-07T20:33:44.300-08:00Grilled Fruit Crisp!I hope everybody is doing well. I want to apologize for not getting any blogs out all summer. My work as an aircraft mechanic has kept me busy with lots of overtime. Also we have been busy enjoying the summer in Alaska. I will try to catch you up on some of the things I did this summer in another blog. I am going to give you a recipe for a crisp that I made up. I used peaches, nectarines, and pears, but feel free to try other fruits as well. All measurements are approximates, so sorry if you like to be exact.<br />
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for the filling:<br />
cut up 3 peaches, 1 pear and one nectarine<br />
mix in:<br />
1/2 cup sugar<br />
1/4 cup flour<br />
juice and zest of 1 lemon<br />
splash of vanilla extract (or about a couple teaspoons)<br />
a few shakes of cinnamon (or about 1 teaspoon)<br />
a sprinkle of old fashioned oats<br />
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topping:<br />
mix:<br />
1/4 cup brown sugar<br />
3/4 cup old fashioned oats<br />
1 tablespoon flour<br />
Set aside:<br />
2 tablespoons of butter thinly sliced<br />
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To assemble:<br />
Prep the filling<br />
Prep the topping<br />
Melt 1 Tablespoon butter in a cast iron skillet<br />
Add the filling<br />
sprinkle with topping<br />
add the sliced butter cut earlier on top<br />
indirect grill at about 350 degrees for 45 minutes to an hour until it is bubbling and the top is golden.<br />
(Note: you could also cook it at 350 for the same amount of time in your oven)<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Q2TFQfFkJys/Uiv3tgc6ZBI/AAAAAAAAAvo/7NJSR8udgEI/s1600/CAM00079.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Q2TFQfFkJys/Uiv3tgc6ZBI/AAAAAAAAAvo/7NJSR8udgEI/s1600/CAM00079.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crisp cooking on the grill. I had some alder wood in my smoker box,</td></tr>
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We loved the crisp. I have made it twice now and have added it to my favorite recipes. I hope you enjoy it. I have other fun recipes to share with you from the summer too, so look forward to more blogs soon. Have a great time till next time and happy grillin'.matthttp://www.blogger.com/profile/16583157861631964058noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-42105320499969876452013-04-27T20:11:00.000-08:002013-04-27T20:29:28.205-08:00Caribou steak and Pork Country Ribs!I hope everybody is having a good week. I had a long work week last week. I ended up working part of Saturday. Saturday afternoon, I rushed home after working in the morning. Stacy had to go work a Pampered Chef show, so I made dinner for Isabella and I. We had things that Stacy doesn't like very well, since she wasn't going to eat with us. We had grilled caribou steaks, yams, and Brussel sprouts. I made everything on the grill.<br />
For the caribou steak, I put some Worcestershire sauce on it and rubbed it with Pampered Chef's new <a href="http://pamperedchef.biz/stacyschneider?page=products-detail&categoryId=12&productId=41543&itemId=9680" target="_blank">Tex-Mex Rub</a>. I grilled the steaks over medium high heat for about 15 minutes until they were about 160 internal temp. I might have over cooked them a little, but since it was wild game, I wanted to make sure it was done. I also grilled some yams over medium heat. I microwaved mine for 2 minutes before I put it on the grill since it was so big. I grilled the yams for about 20 minutes until they were soft and cut them open. I buttered them and sprinkled brown sugar on top. The yams stayed on the grill for a few more minutes to melt the sugar a little. To grill the Brussel sprouts, I tossed partially thawed sprouts with olive oil and <a href="http://pamperedchef.biz/stacyschneider?page=products-detail&categoryId=12&productId=41542" target="_blank">Pampered Chef Three Onion Rub.</a> I grilled them in the basket for my <a href="http://www.charbroil.com/infusion-cooker.html" target="_blank">Char-broil Grill Top Infuser</a>. I tossed them several times as I grilled them over medium heat. I took them off when I took the yams off and they were golden and some had a slight char. Everything turned out good. The caribou was a little tough, but had a nice flavor. The rub was both sweet and spicy. The yams were really good as were the sprouts.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2um-CujdDBc/UXonhaGxozI/AAAAAAAAArM/oQ7yvWg6W4E/s1600/IMG_20130420_164539.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-2um-CujdDBc/UXonhaGxozI/AAAAAAAAArM/oQ7yvWg6W4E/s640/IMG_20130420_164539.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caribou steaks, yams and sprouts glistening in the sun on the grill!</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1ax3UBFHcZE/UXonlkuRQJI/AAAAAAAAArc/vQphOe0VO7k/s1600/IMG_20130420_170104.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-1ax3UBFHcZE/UXonlkuRQJI/AAAAAAAAArc/vQphOe0VO7k/s640/IMG_20130420_170104.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yams all sugared and about to come off the grill.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-X_F2nxvUpas/UXonjh1VoaI/AAAAAAAAArU/USqRiqR00qU/s1600/IMG_20130420_170939.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-X_F2nxvUpas/UXonjh1VoaI/AAAAAAAAArU/USqRiqR00qU/s640/IMG_20130420_170939.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished product. (Isabella makes me use one of her princess place-mats)</td></tr>
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Sunday for dinner, I smoked bone-in pork country style ribs, corn, and potatoes. I seasoned the ribs on all sides with <a href="http://www.bigbutzbbqsauce.net/rubseasflavors.html" target="_blank">Big Butz BBQ Pig Pollen rub</a> and let the flavors meld in the fridge for a couple hours. When the the time came, I set my charcoal grill up for 2 zone grilling. I piled some coals on each side then added lit coals to each side. In the middle, I put a pan of water to separate the 2 piles. To each pile I added a chunk of cherry wood. Once the wood was smoking nicely, I added the pork to the middle. I put the potatoes on one side and the corn on the other. For the potatoes, I used the <a href="http://pamperedchef.biz/stacyschneider?page=products-detail&categoryId=180&productId=38326&itemId=2712" target="_blank">Pampered Chef BBQ Vegetable Rack</a>. For the corn, I used the <a href="http://pamperedchef.biz/stacyschneider?page=products-detail&categoryId=180&productId=41539&itemId=2718" target="_blank">Pampered Chef BBQ Corn and Skewer Rack</a>. After the first 20 minutes, I started spritzing the ribs with apple cider vinegar to keep them moist every 20 minutes or so. I smoked the corn and potatoes for an hour. I rotated the corn a few times whenever I spritzed the ribs. Just before I took the corn off, I brushed it with a mixture of melted butter and<a href="http://pamperedchef.biz/stacyschneider?page=products-detail&categoryId=12&productId=41543&itemId=9680" target="_blank"> Pampered Chef Tex-Mex Rub</a>. I smoked the corn so long because it was still frozen a little. I had vacuum sealed fresh corn and froze it when it was on sale at some point. When the ribs were almost done I sauced them with <a href="http://www.bigbutzbbqsauce.net/flavors.html" target="_blank">Big Butz Cranberry BBQ Sauce</a>. I sauced them on each side and let the sauce set for about 10 minutes before I took them off. The pork was on the grill at 300 degrees for about an hour and a half.<br />
Dinner was great. The ribs had a great flavor and nice smokiness. They each had a beautiful smoke ring. The sauce was sweet with a slight spice to it.The corn was tasty. It had a subtle smoke flavor and the rub was really good on it. We had the potatoes with chive flavored sour cream and butter. They also had a great smoke flavor to them.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-mUjel3xdD6Y/UXonmv4_VxI/AAAAAAAAArk/XvjdURqCAhw/s1600/IMG_20130421_153827.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-mUjel3xdD6Y/UXonmv4_VxI/AAAAAAAAArk/XvjdURqCAhw/s640/IMG_20130421_153827.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potatoes, ribs, and corn ready to smoke.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-2pygoBQDfsU/UXonrm3C7HI/AAAAAAAAAr8/YPE0xbpFMzQ/s1600/IMG_20130421_164615.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-2pygoBQDfsU/UXonrm3C7HI/AAAAAAAAAr8/YPE0xbpFMzQ/s640/IMG_20130421_164615.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ribs shining before I remove them.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ObAAxyesJ80/UXonpfRLvMI/AAAAAAAAArs/g7IratbdX-I/s1600/IMG_20130421_170752.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-ObAAxyesJ80/UXonpfRLvMI/AAAAAAAAArs/g7IratbdX-I/s640/IMG_20130421_170752.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ribs, corn and potatoes ready to eat.</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-LlfiVG6-PUs/UXonrHhw46I/AAAAAAAAAr0/deKEVZb4AWE/s1600/IMG_20130421_170835.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-LlfiVG6-PUs/UXonrHhw46I/AAAAAAAAAr0/deKEVZb4AWE/s640/IMG_20130421_170835.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nailed the smoke ring!</td></tr>
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I have started watching the show <a href="http://america.discovery.com/tv-shows/bbq-pitmasters/about-bbq-pitmasters/about-bbq-pitmasters.htm" target="_blank">"BBQ Pitmasters"</a>. I found past episodes online for free and am now on season 3. If you like BBQ and food competitions then I highly recommend this show. I have learned some tips from watching it. I started spritzing my ribs because of the show.<br />
There was no winner to my giveaway since no one entered. I will try again some other time. I always appreciate comments about my blog. Please continue to share it with your friends and help me grow my audience. Speaking of giveaway check out another blog that I follow. <a href="http://grillgrrrl.com/2013/04/spring-into-grilling-season-giveaway-portable-grill-thermapen-new-york-strip-combo-and-grilling-marinades/?utm_source=04-26-13+Newsletter&utm_campaign=June+2012&utm_medium=email" target="_blank">Grill Grrl </a>is doing a big giveaway! She always has good recipes on her site too. Have a great week and happy grillin'.matthttp://www.blogger.com/profile/16583157861631964058noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-61437570905193053052013-04-18T23:26:00.001-08:002013-04-18T23:26:45.223-08:00Asian Style Pork Chops and Faux Crab Stuffed Peppers!I hope everybody had a good week. I was able to grill twice last weekend. As a reminder, I still have a giveaway going. Just go to the post <a href="http://justplanebbq.blogspot.com/2013/04/blog-anniversary-and-giveaway.html" target="_blank">Blog Anniversary and Giveaway</a> and leave a comment. It is as easy as that.<br />
We bought some pork chops on Saturday and Jasmine rice, so I decided to make an Asian style pork chop. We were out of an already made marinade, so I found one on <a href="http://pinterest.com/justplanebbq/" target="_blank">Pinterest</a> that had ingredients we already had in it. The<a href="http://4luvof.blogspot.com/2012/05/asian-glaze-grilled-pork-chops.html" target="_blank"> recipe</a> is super easy. All you have to do is combine soy sauce, honey, lemon juice, ground ginger, olive oil, and minced garlic together in a ziploc bag. I used bone in pork chops and marinaded them in the bag for about 2 hours. Make sure to mix them in the bag a few times while they are marinading. That helps to keep the pork evenly coated. I grilled the pork over medium heat for about 15 minutes or so. We ate them with the Jasmine rice and steamed broccoli. The pork had a great flavor. The meat was moist and had the taste I was going for. We will be keeping the marinade recipe around.<br />
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<tr><td class="tr-caption" style="text-align: center;">Asian chops, Jasmine rice and broccoli</td></tr>
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Sunday, we wanted something with for potatoes dinner. I looked in the freezer and found we had a package of imitation crab chunks and knew we had red bell peppers. I decided to make crab stuffed peppers. For the stuffing I mixed the crab chunks, about 4 ounces of softened cream cheese, about a cup of Italian bread crumbs, a quarter of an onion minced, and a few squirts of Dijon mustard. I mixed it all together and stuffed what I could into 4 red bell pepper halves. I had some extra that I put in a ziploc bag and froze. I then grated some Parmesan cheese on top of each one. I direct grilled them over medium heat sitting on the Pampered Chef BBQ Vegetable Rack for about 20 minutes. I just sat them on the rack and didn't poke them on. The imitation crab was already cooked so all I had to do was let the flavors meld and cook the onion. They came out super good. Next time, I think I will add a little salt and pepper and maybe a little Old Bay style seasoning. They were great for just making up the recipe.<br />
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<tr><td class="tr-caption" style="text-align: center;">Peppers on the grill</td></tr>
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Along with the peppers I also made fries with red potatoes. All I did was cut them in wedges. Then I seasoned them with olive oil and Pampered Chef Garlic and Herb Rub. I grilled them over a medium heat for 15 to 20 minutes on my Pampered Chef BBQ Roasting pan. As a dipping sauce, I mixed mayo and Sweet Baby Ray's together.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ebj1MfMPjtY/UXDvNX5rmRI/AAAAAAAAArA/N4Fw_daYZPE/s1600/IMG_20130414_173335.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-ebj1MfMPjtY/UXDvNX5rmRI/AAAAAAAAArA/N4Fw_daYZPE/s640/IMG_20130414_173335.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Imitation crab stuffed peppers, fries, and dipping sauce</td></tr>
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I hope everybody has a good rest of their week. Happy grillin'.matthttp://www.blogger.com/profile/16583157861631964058noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-62942425700164029862013-04-11T23:13:00.001-08:002013-04-11T23:13:53.066-08:00Churro Style Grilled Pineapple!I hope everybody is having a good week. If you haven't already, check out my special blog post <a href="http://justplanebbq.blogspot.com/2013/04/blog-anniversary-and-giveaway.html" target="_blank">Blog Anniversary and GIVEAWAY.</a> The giveaway ends April 21. I grilled both Saturday and Sunday last weekend, even though we were busy with errands and house projects.<br />
Saturday for dinner, I grilled some mild Italian brats over medium heat until they were golden brown. We then cut them up and mixed them with sauteed onions and spaghetti sauce. Also, to the sauce we mixed in some cheddar and Parmesan cheese. We tossed it with noodles and had a nice pasta dish.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-QPfMDidtriA/UWet8WYG9EI/AAAAAAAAAp0/2cji-7c3eEs/s1600/IMG_20130406_155239.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-QPfMDidtriA/UWet8WYG9EI/AAAAAAAAAp0/2cji-7c3eEs/s640/IMG_20130406_155239.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy Brats!</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-rvt4ocneLmY/UWet9GlqajI/AAAAAAAAAp8/36t5byR8m8c/s1600/IMG_20130406_172316.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-rvt4ocneLmY/UWet9GlqajI/AAAAAAAAAp8/36t5byR8m8c/s640/IMG_20130406_172316.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pasta dish</td></tr>
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The highlight of the meal was the pineapple I grilled. To prep the pineapple, I cored it and cut it in thick strips. Then, I mixed about 1/4 cup sugar and at least a teaspoon of cinnamon together on a plate. I rolled each piece of pineapple in the cinnamon sugar mixture. I grilled the pineapple over medium heat until the sugar was lightly caramelized. Total time on the grill was about 8-10 minutes turning half way through. It was super good. We dipped some of it in vanilla pudding. Isabella ate 1 and a half, Stacy 2 and I ate the rest. They were that good.<br />
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<tr><td class="tr-caption" style="text-align: center;">Churro Style Pineapple</td></tr>
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Sunday, we went to the local home show and ran a few errands. I grilled pork chops and grapefruit for dinner. I seasoned the pork with salt, pepper, and Pampered Chef Maple Herb Rub. I grilled them over medium high for about 15-20 minutes turning them half way through. I let them rest for 5 minutes before we ate them with some Sweet Baby Ray's BBQ sauce. We also had mashed potatoes and steamed broccoli. The pork had a great flavor to it. I did the grapefruit like I did a few weeks ago. I cut it in half and ran a knife around it to loosen the segments. Then I sprinkled it with sugar and coconut and grilled over medium for about 20 minutes. The coconut was slightly toasted by this time. It was warm, tangy, with a hint of sweet goodness.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-eAUf_yv64-E/UWeuAxHkN8I/AAAAAAAAAqY/ZLFylnBiB6s/s1600/IMG_20130407_180142.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-eAUf_yv64-E/UWeuAxHkN8I/AAAAAAAAAqY/ZLFylnBiB6s/s640/IMG_20130407_180142.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork, broccoli, mashed taters and Sweet Baby Ray</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Grilled Grapefruit</td></tr>
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As part of the weekends projects, I fixed an issue with our dryer. I also took apart the dryer venting and cleaned all the lint out. Our dryer had been slow drying and I found big clumps of lint partially blocking the vents. We have lived in our house almost 3 years and never cleaned the vents. Our dyer works and dries so much better now. I highly recommend cleaning your dryer vent at least once a year. I will definitely be adding it to my yearly house maintenance tasks. I hope everybody has a good week and happy grillin'.matthttp://www.blogger.com/profile/16583157861631964058noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-69732105354411180552013-04-08T22:00:00.001-08:002013-04-27T20:13:09.594-08:00Blog Anniversary and GIVEAWAY!<br />
Welcome to the one year anniversary for JustPlaneBBQ. I hope everybody is having a good week. A lot has happened this past year. I am going to look back a little on the last year and let you know about a few new things. Also, I will be announcing my first giveaway!<br />
I'll give you some stats to begin with.I grilled at least once a week, but usually more. Multiple bags of Kingsford briquettes were used and many trips to fill the propane tanks were made. I posted 51 times and had over 760 views.<br />
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My top 3 posts are:<br />
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1. <a href="http://justplanebbq.blogspot.com/2012/10/char-broil-grill-top-infuser-first-grill.html" target="_blank">Char-broil Grill Top Infuser First Grill</a> with over 61 views.<br />
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2. <a href="http://justplanebbq.blogspot.com/2012/08/schnitzel.html" target="_blank">Schitzel</a> with over 23 views.<br />
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3. <a href="http://justplanebbq.blogspot.com/2013/02/char-grilled-meatball-sandwiches.html" target="_blank">Char-grilled Meatball Sandwiches</a> with 22 views.<br />
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In my quest to gain more readers, I have joined Pinterest and post blog highlights there. <a href="http://pinterest.com/justplanebbq/" target="_blank">Find me on Pinterest</a>. I will be adding a follow button to the blog soon. I also now have a Facebook page for Justplanebbq. Here is the <a href="http://www.facebook.com/Justplanebbq" target="_blank">link</a>. Go like my page if you haven't already. I will be trying to post BBQ and grilling related things there on a regular basis.<br />
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<span style="font-size: large;"><b>GIVEAWAY!!!</b></span><br />
I would like to hear from you about what you enjoyed about the blog this year. To help encourage you to do that, I have decided to do a giveaway. I will be giving away a local Alaska BBQ sauce and a Pampered Chef Rub of my choosing.<br />
Entry and Rules:<br />
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<ol>
<li>Leave a comment below with what you learned this year, your favorite recipe/post I did, or any other memory of the year relating to my blog.</li>
<li>An additional entry will be earned by liking my Facebook page. Please leave a separate comment saying you like my page.</li>
<li>This contest is only open to residents of the 50 states of America. </li>
<li>I will be picking the winner randomly.</li>
<li>Contest runs until the 21st of April.</li>
</ol>
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I hope you enjoyed this look back. I will be doing a regular grilling post later on in the week. Good luck and happy grillin'.<br />
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EDIT:<br />
There was no winner since no one entered. I will try again soon.<br />
<br />matthttp://www.blogger.com/profile/16583157861631964058noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-9031469045108705262013-04-03T19:27:00.000-08:002013-04-03T19:27:41.816-08:00Smoked Duck!I hope everybody had a good week. Sunday was not only Easter, but it also was my birthday. We made my birthday dinner on Saturday, since Sunday was going to be busy with Easter. I had been wanting to try and smoke a duck for a while, so I figured my birthday was as good as a time as any.<br />
First, off we bought the duck that morning. I thought that the store had fresh duck, but they were frozen. As soon as we got home, I threw the duck still in its package in a bowl of cold water. Later, I let water run over it for a bit. It was still frozen in the middle when I prepped it several hours later. To prep it, I removed the neck and innards before cutting the breast bone and laying it flat. Then, I scored the skin to let some of the fat render out. I seasoned the whole thing with salt, pepper, Pampered Chef Bell Pepper Rub, and a little sesame oil. For the grill, I heated up some briquettes in my chimney starter and poured them over a small pile of unlit briquettes on each side of the grill. In the center between the two piles, I had a pan of water. I then mixed up a special concoction to put in my smoker box. I mixed brown rice, a little brown sugar, 3 green tea bags using just the tea not the bags, a crunched up cinnamon stick, bay leaf, a few whole cloves, and 5 alder wood chips. I stirred everything together and put it in my smoker box over one set of coals. On the other set of coals, I put the bottom rind of a pineapple. When everything was starting to smoke, I put the duck skin side up over the water pan. I smoked it for over 2 hours at 300 till it reached 165 internal temp. I had a hard time getting an accurate read with my remote thermometer probe, so I checked it with my instant read thermometer when I thought it looked done and it was. We let it rest for 5 to 10 minutes.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-tUshZCo6TBg/UVznZLz7ZJI/AAAAAAAAAn4/ryN3zabnf2Q/s1600/IMG_20130330_151837.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-tUshZCo6TBg/UVznZLz7ZJI/AAAAAAAAAn4/ryN3zabnf2Q/s640/IMG_20130330_151837.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoking mixture</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Smoked duck</td></tr>
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To go with the duck, I grilled some broccoli. I chopped the broccoli and put it in foil. To season it, I added salt, pepper, and a little of the bell pepper rub. I put the packet on the propane side of the grill for 10 to 15 minutes while I was heating it up to grill pineapple. When the broccoli was done, I opened the packet and sprinkled a handful of grated cheese on it. I closed the packet back up and let the heat of everything melt the cheese.<br />
Like I said a minute ago, I also grilled some pineapple. I got the <a href="http://www.allyou.com/food/healthy-desserts-00411000076830/page23.html" target="_blank">grilled pineapple recipe</a> from a pin on Pinterest that Stacy pinned. It was super easy. I shook the pineapple in sugar and lemon zest and grilled till it was caramelized.<br />
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<tr><td class="tr-caption" style="text-align: center;">Grilled pineapple</td></tr>
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Stacy made brown rice and I also made sweet and sour sauce. The <a href="http://www.keyingredient.com/recipes/201126503/sweet-and-sour-sauce-i/" target="_blank">sweet and sour sauce recipe</a> was also from Pinterest. I modified it only slightly. Instead of all the water that the recipe called for, I substituted pineapple juice and enough water to make 2/3 cup. I saved the juice from the pineapple when I cut it and squeezed some from the rind also.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-b7X3Df9Ui60/UVzndGFN9nI/AAAAAAAAAoI/AIcaVFYrKC0/s1600/IMG_20130330_174920.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-b7X3Df9Ui60/UVzndGFN9nI/AAAAAAAAAoI/AIcaVFYrKC0/s640/IMG_20130330_174920.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dinner upclose</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-UO0JUqy3PoQ/UVzngsDDDVI/AAAAAAAAAoY/jzmM5vX03vY/s1600/IMG_20130330_174929.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-UO0JUqy3PoQ/UVzngsDDDVI/AAAAAAAAAoY/jzmM5vX03vY/s640/IMG_20130330_174929.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whole dinner</td></tr>
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The whole dinner was super delicious. The duck had a great flavor with a slight smokiness to it. Even Stacy liked it and she had been very skeptical of it before. The broccoli had a good flavor also. The sweet and sour sauce was amazing. It was better than store bought. We will definitely be making this sauce again. We love grilled pineapple at our house and it was no exception this time either. I mixed the leftover duck, rice, and sauce together and had it for dinner at work this week. I don't have a picture of the pie that Stacy made, but it was awesome. It was one of the best strawberry rhubarb pies that I've ever had.<br />
Sunday was Easter. In the morning we got up to find that the Easter bunny had visited. Isabella was super excited and had lots of fun. Isabella had fun Saturday night helping us decorate eggs. We had some of our colored eggs for breakfast. We went to Stacy's parents house and had a good Easter lunch.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-o403aaM0Pug/UVznh_o_HVI/AAAAAAAAAog/1s5F1dB2tIo/s1600/IMG_20130330_205722.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-o403aaM0Pug/UVznh_o_HVI/AAAAAAAAAog/1s5F1dB2tIo/s640/IMG_20130330_205722.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Isabella's Easter basket</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-zNdjz9E-vIM/UVznj5cUggI/AAAAAAAAAoo/Pa6Znmcm6Ew/s1600/IMG_20130330_210452.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-zNdjz9E-vIM/UVznj5cUggI/AAAAAAAAAoo/Pa6Znmcm6Ew/s640/IMG_20130330_210452.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggs we decorated.</td></tr>
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I hope everybody has a good rest of their week. By the time you get this post it will be the one year anniversary of JustPlaneBBQ. I will be doing a special post looking back on the year this weekend. Look forward to that and more. Happy grillin'.matthttp://www.blogger.com/profile/16583157861631964058noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-10678665597429943242013-03-31T21:12:00.001-08:002013-03-31T21:12:22.109-08:00Smoke Roasted Goodness!This post is what I grilled the weekend of March 23rd. Last week at work was super busy and I worked for both companies every night almost. This weekend was my birthday and we had a lot going on. I hope everybody had a good week though. That Saturday, I made dinner for Isabella and I since Stacy had a Pampered Chef party. I had things that I didn't have to keep checking on. I decided to smoke roast everything on the propane side of my grill. Smoke roasting is a technique where you grill food at a higher temp than smoking and usually for a shorter period of time. Everything was done with the grill at medium high which was 400 to 450 degrees on my grill.<br />
For the meat, I made pork chops in my grill top infuser. I lined the infuser with foil and added a handful of apple wood chips to the bottom. Then, I added the rack and pork chops. The chops were seasoned with apple wood rub, salt, and pepper. The lid went on and I left them on the grill for about 45 minutes.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-fjr39-uc3PM/UVkTxDpEJKI/AAAAAAAAAng/XPHJdTc3mSY/s1600/IMG_20130323_171037.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-fjr39-uc3PM/UVkTxDpEJKI/AAAAAAAAAng/XPHJdTc3mSY/s640/IMG_20130323_171037.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Chops</td></tr>
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With the meat, I also put on some cabbage.The idea for this recipe came from a Facebook post that Steven Raichlen did with just a short description. He didn't have the full recipe on there, so I just took the idea and ran with it. I lined a small square pan with foil and cut the core out of the cabbage. I put the cabbage in the pan with the bottom open end facing up. I seasoned the cabbage with salt, pepper, and apple wood rub. Next, I sauteed chopped onion in butter with apple wood rub. When the onions were almost done, I added some chopped cooked bacon to the onions. You certainly could cut raw bacon in pieces and saute the bacon and onion together, but I only had cooked bacon at the time. The onion and bacon mixture then was poured into the open part of the cabbage. The whole thing went on the grill with additional apple wood chips in my smoker box. I put the cabbage over my unlit center burner. I left it on the grill for almost an hour.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-mmAAdVAuhu8/UVkTs901PWI/AAAAAAAAAnI/8u3SEVHZlj8/s1600/IMG_20130323_171031.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-mmAAdVAuhu8/UVkTs901PWI/AAAAAAAAAnI/8u3SEVHZlj8/s640/IMG_20130323_171031.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cabbage</td></tr>
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For dessert, I also smoke roasted a grapefruit. To prep the grapefruit, I cut it in half and ran a knife around it to separate the segments. I sprinkled some sugar and coconut on top and put it on the grill with foil underneath to catch any leakage. I grilled it for about 25 minutes or so. As a kid growing up we used to make grapefruit that way under the broiler in the oven. <br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-40f9yVgzy6s/UVkTyw_G8zI/AAAAAAAAAno/DVo_e9SlT1I/s1600/IMG_20130323_172320.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-40f9yVgzy6s/UVkTyw_G8zI/AAAAAAAAAno/DVo_e9SlT1I/s640/IMG_20130323_172320.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked Grapefruit</td></tr>
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I also made cheesy rice with some left over rice. I reheated the rice in the microwave with some butter to help it not be so dry. Then I melted some cheese in it and salt and peppered it. Lastly, I mixed a heaping spoonful of sour cream in it.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-EKkry3yv23Q/UVkTvz9YlVI/AAAAAAAAAnQ/56GAwmv5Ewg/s1600/IMG_20130323_165000.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-EKkry3yv23Q/UVkTvz9YlVI/AAAAAAAAAnQ/56GAwmv5Ewg/s640/IMG_20130323_165000.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Everything on the grill. ( The lid was on infuser while cooking, I took it off for the pic.)</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-R5rYh03uUIc/UVkTwyZp3jI/AAAAAAAAAnc/vf2THL_J4WM/s1600/IMG_20130323_171404.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-R5rYh03uUIc/UVkTwyZp3jI/AAAAAAAAAnc/vf2THL_J4WM/s640/IMG_20130323_171404.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Everything plated!</td></tr>
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The whole dinner came out really good. We ate the pork with a little bit of bbq sauce. The cabbage was slightly crunchy in a few spots, but had a great flavor. The bacon and onion complemented it well. Isabella ate all her cabbage and rice. She normally doesn't eat rice very well but devoured it this time. The cheesiness helped I think. The grapefruit was good. It had a nice sweetness to it.<br />
I hope everybody has a good week. I smoked a duck for my birthday dinner and will share it with you in my next post. I am going to try to get my next post up soon. Until next time, happy grillin'.matthttp://www.blogger.com/profile/16583157861631964058noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-70241380891009941632013-03-23T21:15:00.001-08:002013-03-23T21:15:58.373-08:00Smoked Corned Beef! I hope everybody had a good week. It is hard to believe that we are already halfway though March. Stacy had a Pampered Chef party Saturday night that she had to work, so I watched Isabella. While Isabella took her nap, I made crepes'. I used a simple <a href="http://www.foodnetwork.com/recipes/melissa-darabian/blueberry-lemon-crepes-with-custard-sauce-recipe/index.html" target="_blank">recipe</a> from Melissa d'Arabian of the Food Network. I just used the crepe' part of the recipe and also didn't add the lemon zest. I also had to add a little more milk to make them spread in the pan easier. I cooked them all at nap time and put them in the fridge till dinner. I sprinkled cheese in a few of them and microwaved until the cheese melted. In one crepe' I put a filling of strawberries, whipped topping, and lemon curd that Stacy had left us. I also had a couple with jam and whipped topping. The crepes' were good with either a sweet or savory filling.<br />
Sunday was St. Patrick's day, so for dinner I smoked a corned beef and potatoes. Stacy made cabbage and onions. To prep the beef, I soaked it in ice water for two hours and changed the water after an hour. Soaking the beef helps draw out some of the excess salt. If you made your own corned beef you can skip this step. I put it in a shallow pan with the beef fat side up and peppered it. If you like the seasoning packet that comes with the meat you can use that as a rub. Stacy doesn't like it so I was stuck not using it. I set my charcoal grill up for indirect grilling and added a couple cherry wood pieces to get the smoke going. When the grill was warm and smoking nicely, I added the beef and some potatoes on a Pampered Chef BBQ Vegetable Rack.<br />
I then smoked everything for two hours at 350 degrees until the meat was 165 internally. The meat had a nice crust. I covered it loosely with foil and let it rest for over half an hour. You only need to rest it 20 minutes, but it was done too early to eat dinner. The meat came out really good and had a very nice smokey flavor throughout. It also had a nice outer crust. I did find later when I was eating the leftovers that if I ate the fat it was too smokey. The meat itself was great. The potatoes were maybe a little too done, but were still good. Stacy made boiled cabbage and onions to go with it. Overall it was a nice St. Patrick's day treat. Isabella even let us eat our meat and didn't throw a fit that she couldn't have any since she is allergic to beef.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-anR87-iU45U/UU6Gx-W1eWI/AAAAAAAAAmk/leV-9f6-WkY/s1600/IMG_20130317_160956.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-anR87-iU45U/UU6Gx-W1eWI/AAAAAAAAAmk/leV-9f6-WkY/s640/IMG_20130317_160956.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked corned beef and taters.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-nudnHsiLdVc/UU6G0NNnZWI/AAAAAAAAAms/hoOvExg7dZo/s1600/IMG_20130317_171216.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-nudnHsiLdVc/UU6G0NNnZWI/AAAAAAAAAms/hoOvExg7dZo/s640/IMG_20130317_171216.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MMM, Beef!<br /></td></tr>
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I hope everybody has a good week. I have some fun stuff coming for next week. I was hoping to get this post out sooner, but worked late almost all week. Happy grillin'!<br />
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<br />matthttp://www.blogger.com/profile/16583157861631964058noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-2906786478073192192013-03-14T22:31:00.001-08:002013-03-14T22:31:15.918-08:00Smoked Brats!I hope everybody had a good week. We had a busy weekend of errands, celebrating Stacy's birthday early and family. Saturday night, I grilled dinner. I smoked some brats and carrots in my Char-Broil Grill Top Infuser.<br />
To start, I lined the bottom of the infuser with foil. I had read some reviews from people suggesting that this makes cleanup easier. Then, I sprinkled some apple wood chips in and put the basket in. Next, I put sliced carrots in with salt and pepper. I put the rack and lid on and put it on a hot grill. I let the chips start smoking before I added the brats. I let the brats smoke for about 20 minutes before turning them over. I smoked them for another 25 minutes. I like my brats to be golden brown, so I put them on the grill at medium heat for a few minutes. I watched them closely and moved them off the heat if they flared up. We dipped them in bbq sauce and had buttered noodles with it. The brats were good. The carrots were a little crunchy still, but had a great flavor. For dessert, I made a <a href="http://tastykitchen.com/recipes/desserts/one-pan-dark-chocolate-chunk-skillet-cookie/" target="_blank">chocolate chip skillet cookie</a>. I made the cookie instead of a cake for Stacy's birthday. I didn't get a picture of it this time, but if you back to my blog post <a href="http://justplanebbq.blogspot.com/2012/06/fire.html" target="_blank">fire</a> there is a picture there. We like the skillet cookie. It is a nice thick yummy cookie.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-IRNlAClv0L0/UUFw8RlEPdI/AAAAAAAAAmE/URypDUL-w2I/s1600/IMG_20130309_171238.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-IRNlAClv0L0/UUFw8RlEPdI/AAAAAAAAAmE/URypDUL-w2I/s640/IMG_20130309_171238.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brats and carrots in the infuser.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hu7sfUq26LU/UUFw-t9VI9I/AAAAAAAAAmU/LDZ8mOVssHM/s1600/IMG_20130309_171740.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-hu7sfUq26LU/UUFw-t9VI9I/AAAAAAAAAmU/LDZ8mOVssHM/s640/IMG_20130309_171740.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy dinner</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-K6NbJtYuWOY/UUFw91uy6CI/AAAAAAAAAmM/E7zGU1q3dXQ/s1600/IMG_20130308_185421.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-K6NbJtYuWOY/UUFw91uy6CI/AAAAAAAAAmM/E7zGU1q3dXQ/s640/IMG_20130308_185421.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Isabella goofing off with a hat from Grandmama. (She did that herself to her shirt.)</td></tr>
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On Sunday, we had a nice lunch of chili pepper chicken strips at Stacy's parent's house. The strips are one of our favorite things that her mom makes. Maybe some day we will get the recipe.<br />
I have started volunteering my time on Thursday nights to <a href="http://northernsusitnainstitute.org/index.php/talkeetna-build-a-plane/" target="_blank">the Talkeetna Build A Plane Project</a>. This is a project where kids take an airplane and rebuild it. They are taught and tested on the basic skills of aircraft mechanics. They keep track of their hours and when they have enough and turn 18 they can take their tests to be an aircraft mechanic. They also earn an hour of flight instruction for every so many hours of work. I supervise to make sure the plane is airworthy when it is done and answer questions about things. It is a cool way to give back to the community and have an affect on the future of aviation. It also is fun to see and hear how many of the kids want to be aircraft mechanics.<br />
I hope everybody has a good week. This weekend is St. Patrick's day. I will be smoking a corned beef. Until next time, happy grilling.<br />
matthttp://www.blogger.com/profile/16583157861631964058noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-39192367847518580292013-03-06T17:53:00.001-09:002013-03-06T17:53:12.816-09:00Ribs!I hope everybody had a good week. I cooked breakfast and lunch a few times last weekend and grilled once. Saturday was Dr. Seuss's birthday. To celebrate, I made green eggs and ham. To make the eggs green, I added 3 drops of green food coloring to the eggs. Then, I scrambled them with salt and pepper before cooking. I also added some chopped green onion. In another pan, I heated up some smoked ham slices leftover from <a href="http://justplanebbq.blogspot.com/2012/12/hot-spiced-fruit-and-smoked-ham.html" target="_blank">smoked ham</a> on Christmas. It was a nice and fun start to the day. Isabella and I also read several Seuss books together.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JubH7OVbmno/UTbkbcQdPiI/AAAAAAAAAlc/b6xn1BXRhjQ/s1600/IMG_20130302_092751.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-JubH7OVbmno/UTbkbcQdPiI/AAAAAAAAAlc/b6xn1BXRhjQ/s640/IMG_20130302_092751.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green eggs and ham.</td></tr>
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For dinner, I reheated the leftover smokey red pepper ribs I smoked with cherry wood in <a href="http://justplanebbq.blogspot.com/2013/01/ribs-two-ways.html" target="_blank">Ribs Two Ways</a>. To start with, the ribs were thawed overnight in the fridge. Next, I opened up the foil and brushed bbq sauce on both sides of the ribs. The ribs went on a medium heat grill with foil loosely wrapped around them for about 20 to 30 minutes. I added more sauce a couple times. I took the ribs off when they were nice and steaming hot. One set got a little charred on the bottom, so make sure the heat isn't too hot or the foil too thin. The ribs turned out great. They were literally finger licking good. The sauce helped keep them from drying out as they were reheated. Also there was no telling that they had been frozen for several months. I encourage you to make extra ribs and freeze them for later. I also made a macaroni salad with frozen fire roasted peppers. I just take the block of peppers out of the freezer and cut off what I need and put the rest back. The peppers thaw quickly in the salad and add a great flavor. They taste like and better than the peppers in store bought macaroni salad.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-zDRIgUSlkvY/UTbkdSIwAMI/AAAAAAAAAls/DQAVyTnECQg/s1600/IMG_20130302_170135.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-zDRIgUSlkvY/UTbkdSIwAMI/AAAAAAAAAls/DQAVyTnECQg/s640/IMG_20130302_170135.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ribs</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-xVcMimqD_-E/UTbkdqNF0YI/AAAAAAAAAlw/VR1ZmS2IhSw/s1600/IMG_20130302_170613.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-xVcMimqD_-E/UTbkdqNF0YI/AAAAAAAAAlw/VR1ZmS2IhSw/s640/IMG_20130302_170613.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look and that smokey goodness.</td></tr>
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That's it for this week. Not sure what will be on the grill this weekend. Have a great week and happy grillin'. matthttp://www.blogger.com/profile/16583157861631964058noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-6155018032027422532013-02-28T18:07:00.001-09:002013-02-28T18:07:38.917-09:00Chops and Cheeks! I hope everybody had a good week. Things are slowly starting to get busier again. Spring will be here soon! I had a really good pulled pork sandwich last week. We had engine rep up helping us with an issue on one of our planes engines. He took me out to lunch a couple times. One of those times we went to Twister Creek Restaurant in Talkeetna. I work in Talkeetna for those who are new to my blog. I had the pulled pork sandwich with sweet potato fries. It was a really good sandwich with coleslaw on it. They make their own sauce using one of the beers that they brew there. I had never had a pulled pork sandwich with coleslaw on it before. The slaw added a nice crunch to everything. I don't think they smoke their pork, but it still was super flavorful. Their sweet potato fries are big, crispy, and delicious. I forgot to take a picture of it though.<br />
I grilled dinner Saturday night. I made pork chops, grilled potato slices, and veggies. For the pork chops, I rubbed them with smokey applewood rub, salt, and pepper. I grilled the pork chops over medium high heat and turned them 90 degrees after about five minutes. I flipped them about 3 minutes later and basted them with BBQ sauce. After they had grilled for a few minutes, I turned them 90 degrees again and grilled them for about 6 minutes total on that side. I then flipped them over and brushed sauce on the other side. I then grilled them for about a minute on each side to caramelize the sauce a little. We let them rest for about 5 minutes before eating.<br />
To make the potatoes, I cut several potatoes into slices lengthwise. Next the slices were tossed with olive oil, a garlic herb rub, salt, and pepper. I arranged the slices on the grill at a slightly lower temp than the pork. I rotated and turned the potatoes multiple times to prevent burning. I grilled them till the outside was golden brown and they had nice grill marks. The pork came out good. We ate it with a bit more sauce for dipping. We like anything paired with sauce. The potatoes were crispy on the outside and tender on the inside. Everything turned out well.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-6E1bt8NtQII/US8ZFKl0tTI/AAAAAAAAAks/3bs7Z_POe08/s1600/IMG_20130223_171740.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-6E1bt8NtQII/US8ZFKl0tTI/AAAAAAAAAks/3bs7Z_POe08/s640/IMG_20130223_171740.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BBQ sauced chops, grilled potatoes and veggies.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-xu2lJa0ILK8/US8ZFchQG2I/AAAAAAAAAkw/Eko8FipbBg4/s1600/IMG_20130223_170745.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-xu2lJa0ILK8/US8ZFchQG2I/AAAAAAAAAkw/Eko8FipbBg4/s640/IMG_20130223_170745.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potatoes. Look at those grill marks.</td></tr>
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For Sunday dinner, I was going to grill some halibut cheeks, but Stacy suggested that I just pan fry them. I rinsed and dried the cheeks. Then sprinkled both sides with lemon pepper, Old Bay, and salt. Each cheek was rolled in corn meal before being added to the pan. I had just a small amount of oil in the pan. The cheeks were cooked until they turned white and were flaky. I also steamed some carrots in the microwave with butter, salt, and pepper. The fish was tasty. Next time, I need to do it outside or use my cast iron skillet. The house was a little too smokey afterwards. I also forgot to get a picture of them. I hope everybody has a good week. Happy grillin'.matthttp://www.blogger.com/profile/16583157861631964058noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-14311759784465073152013-02-21T22:16:00.000-09:002013-02-21T22:16:06.373-09:00Steak, Chops, and Fillets!I hope everybody had a good week. I ended up having an extra day off and grilled 3 times in 4 days, so I had a good weekend. I came home from work on Thursday to celebrate Valentine's day. I picked up a couple thin New York steaks and a frozen veggie mix on my way home from work. When I got home, we exchanged cards and I gave Stacy some roses I had picked up. I got a homemade card that Stacy had helped Isabella make. After Isabella went to bed, I grilled the steaks.<br />
To prepare the steaks, I gave each one a light coating of olive oil and sprinkled with salt and pepper. I wanted to keep it simple because we wanted to enjoy the beef. Isabella is allergic to beef so we don't get to eat it very often. I put the steaks on a clean medium hot grill. Stacy's steak went over the hottest part since she likes hers well done. My steak went on a little cooler part. I grilled my steak for about 6 minutes flipping halfway through. I was aiming for about medium with mine. Stacy's grilled for about 15 minutes. Stacy made roasted heart shaped potatoes, and we heated up the veggies. I also grilled myself a piece of bread. We had a nice quiet dinner with sparkling apple cider. The steak was great by itself and with a little steak sauce. It had a nice beefy flavor. The potatoes were great too. For dessert we had a heart shaped strawberry cake that Stacy had made.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-86jHQOOuvZQ/USXcwaVrayI/AAAAAAAAAjk/_MU6gwiFm30/s1600/IMG_20130214_204115.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-86jHQOOuvZQ/USXcwaVrayI/AAAAAAAAAjk/_MU6gwiFm30/s640/IMG_20130214_204115.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled New York steak with roasted heart potatoes!</td></tr>
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Friday, I was supposed to go to a conference on aircraft maintenance issues, but got stuck in the driveway. I had to go out a few hours later and finish digging myself out. I ended up having a nice day at home with the family.<br />
Saturday, I grilled some boneless pork chops. I rubbed the chops with some of the "Pig Pollen" rub that I got from <a href="http://www.bigbutzbbqsauce.net/" target="_blank">Big Butz BBQ </a>and let them sit in the fridge for about 3 hours. I then grilled them over a medium heat until they reached an internal temp of 155. We let them rest before eating them with noodles mixed with butter and Parmesan cheese. The rub was good. We ate the pork by itself and with a little BBQ sauce. It was tasty both ways. We liked that the flavors weren't super spicy and they didn't overpower the meat.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-J1ODOLPkaz8/USXczsNgaPI/AAAAAAAAAjs/iFlnELNfVYU/s1600/IMG_20130216_170810.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-J1ODOLPkaz8/USXczsNgaPI/AAAAAAAAAjs/iFlnELNfVYU/s640/IMG_20130216_170810.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled pork chops.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Up close with yummy goodness.</td></tr>
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Sunday, I grilled frozen breaded fish fillets and grilled fries. The fish went on the grill straight out of the box and I grilled it on each side till it was browned and crisp. This took about 15 minutes at a medium heat. The fish was previously fried so be careful no to burn them as a little oil will cook out of them and drip on the burners. For the fries, I took the cuttings from the heart potatoes and added 3 more small potatoes cut into fries. I tossed the potatoes with olive oil, smoky red pepper rub, salt, and pepper. Then they went on the bbq roasting pan on the grill. I grilled them for about 25 minutes mixing frequently to prevent them from burning. Stacy made a simple tarter sauce with mayo and dill relish mixed together. We don't buy tarter sauce anymore and always make our own. I add lemon pepper and or Old Bay when I make it, but you can vary it however you want. The fish was good grilled. I think it was crispier than cooking it in the oven and more of the oil cooked out. The fries were tasty and had a slight spiciness that went well with the tarter sauce.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-OQ6-hmg4YgA/USXc0B3DkeI/AAAAAAAAAjw/wUN5lYih_sQ/s1600/IMG_20130217_171305.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-OQ6-hmg4YgA/USXc0B3DkeI/AAAAAAAAAjw/wUN5lYih_sQ/s640/IMG_20130217_171305.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled fish tenders and fries.</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-va_z0qX5qag/USXc2dSFdXI/AAAAAAAAAkE/rE6vBcTBIyk/s1600/IMG_20130217_171315.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-va_z0qX5qag/USXc2dSFdXI/AAAAAAAAAkE/rE6vBcTBIyk/s640/IMG_20130217_171315.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fries.</td></tr>
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I added a Pinterest button to the bottom of each post. It is now easier to share my blog on Pinterest. Feel free to post it there or on Facebook to help me expand my readership. Also just as an FYI, the<a href="http://justplanebbq.blogspot.com/2013/02/char-grilled-meatball-sandwiches.html" target="_blank"> bacon cheddar apple waffles</a> froze well and I enjoyed the leftovers this week heated up in the toaster. We freeze a lot of waffles at out house and reheat them in the toaster. I hope everybody has a good week an happy grillin'.matthttp://www.blogger.com/profile/16583157861631964058noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-15703314455984052442013-02-16T20:23:00.000-09:002013-02-17T15:22:25.627-09:00Char-grilled Meatball Sandwiches!<div class="separator" style="clear: both; text-align: center;">
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Sorry this blog didn't go out sooner this week, but things have been getting busier. Work is picking up a bit as we get closer to the start of the season in May. Last weekend I grilled pork sausage meatballs and we had meatball sandwiches on Saturday. For Sunday, we made apple cheddar bacon waffles and biscuits and gravy. I also got my mini prize pack that I won from Big Butz BBQ. It contained a pork rub called "Pig Pollen," a jar of their original sauce and a jar of their cranberry sauce. I will be trying these soon. In fact I used the pork rub on some pork chops this weekend for dinner.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ZjjErv93AqY/USAcDao8TbI/AAAAAAAAAiY/g4fdUoe708I/s1600/IMG_20130209_133653.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-ZjjErv93AqY/USAcDao8TbI/AAAAAAAAAiY/g4fdUoe708I/s640/IMG_20130209_133653.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Free Stuff!</td></tr>
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For Saturday dinner, I made meatball sandwiches. Earlier in the day, I prepped the meatballs. I took course ground mild Italian pork sausage and added grated Parmesan cheese, Italian seasoning, bread crumbs, olive oil and pepper. After mixing everything together, I formed it into balls. I then covered them and put them in the freezer. I have found that if I put meatballs or other types of patties in the freezer for a short time, they stay together better when you put them on the grill.<br />
When it was time to grill the balls, I put them in my flexible basket and put them on the grill at a high heat. While the meat balls were cooking, I started the sauce. First, I sauteed some onions and garlic then added a can of sauce to the pan. As I was stirring the sauce I looked out the kitchen window and noticed a lot of smoke coming out of the grill. I went out and opened the lid to flames. The meatballs had flared up! I turned off the burners and took the meatballs off. I closed the lid to try to let the flames burn out. After a minute they were still going so I sprinkled some baking soda on the grill and the flames were out. The meat balls were charred, but they were also done inside. I added them to the sauce with some more grated Parmesan and let the whole thing simmer for a bit.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-TRbLddiO5sk/USAcJ8_KOrI/AAAAAAAAAi0/7NeZ9xHgvKk/s1600/IMG_20130209_165540.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-TRbLddiO5sk/USAcJ8_KOrI/AAAAAAAAAi0/7NeZ9xHgvKk/s640/IMG_20130209_165540.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Charred meatballs. (Sorry about the glare.)</td></tr>
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For the buns of the sandwiches we used the left over buns we made for "<a href="http://justplanebbq.blogspot.com/2013/02/aloha-turkey-burgers-and-potato-skins.html" target="_blank">Aloha Turkey Burgers</a>" the previous weekend. We put them in the fridge to thaw over night and then heated them in the microwave when it was time to assemble. We cut the buns in half and lightly buttered them before ladling some meatballs and sauce on the buns. Then each sandwich was topped with grated mozzarella cheese. The meatball sandwiches were good even though the meatballs were a little too charred. I didn't mind the char though. The buns were a good complement to the meatballs and sauce.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-w-ndDGXpAWE/USAcEGJyxyI/AAAAAAAAAig/zVjqRAF9Zpc/s1600/IMG_20130209_172111.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-w-ndDGXpAWE/USAcEGJyxyI/AAAAAAAAAig/zVjqRAF9Zpc/s640/IMG_20130209_172111.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meatball Sandwich!</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-AbKs4fHT2eg/USAcHtYU0DI/AAAAAAAAAio/EJpJPk496cw/s1600/IMG_20130209_172144.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-AbKs4fHT2eg/USAcHtYU0DI/AAAAAAAAAio/EJpJPk496cw/s640/IMG_20130209_172144.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Close-up of Sandwich.</td></tr>
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Sunday for dinner we decided to make homemade gravy to go with some biscuits Stacy had made earlier in the week. We also had a recipe for bacon cheddar apple waffles that we wanted to try, so we made a batch of those too. The <a href="http://www.alaskadispatch.com/article/bacon-cheddar-apple-waffles-cure-alaska-winter-doldrums" target="_blank">bacon cheddar apple waffle recipe</a> came from a local Alaskan chef. We modified it slightly to fit the ingredients that we had. Our cheese was medium instead of sharp and our apple was not a granny smith. The waffles turned out good. It was surprising how the three flavors of the apple bacon and cheese worked together. The cheese got a little lost in the mix, sharp cheddar might have been better. Overall we liked the waffles. They were good with just butter on them. I put some sausage gravy on one of mine and that was really tasty also. We will defiantly be making these waffles again.<br />
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<tr><td class="tr-caption" style="text-align: center;">Bacon cheddar apple waffles with homemade sausage gravy.</td></tr>
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I hope everybody has a good week. I will be trying to get this sent out sooner next week. Happy grillin'.<br />
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<br />matthttp://www.blogger.com/profile/16583157861631964058noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-16719454578225304012013-02-08T19:31:00.001-09:002013-02-08T19:31:36.698-09:00Aloha Turkey Burgers and Potato Skins!This is part two of last weekend's grilling adventures. Since it was Super Bowl day, I made a game type menu. I made Aloha turkey burgers with homemade buns and grilled potato skins. The meal took a lot of prep but in the end it was totally worth it. First off we have the buns.<br />
Stacy found the <a href="http://www.tasteandtellblog.com/hamburger-buns/" target="_blank">bun recipe</a> on Pinterest. It turned out to be a super easy recipe. We ended up with 11 buns instead of the 12 it was supposed to make. I could have made a couple smaller and got 12, but it was ok. Before baking, they have you brush the buns with an egg wash. After the egg wash, we sprinkled the buns with chopped dried onions. This made them taste like an onion bun.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-AwB6KqxNyRA/URSwqUYtB4I/AAAAAAAAAhM/VImBjJV21Pg/s1600/IMG_20130203_153220.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-AwB6KqxNyRA/URSwqUYtB4I/AAAAAAAAAhM/VImBjJV21Pg/s640/IMG_20130203_153220.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hamburger buns!</td></tr>
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When Isabella took her nap, I did a lot of prep. I lit the grill and added my cast iron griddle to it grill pan side up as the grill was heating up. When the pan was hot, I cooked bacon over medium heat on the griddle. The pan caught the bacon grease and I didn't have any flare ups . After the bacon was done, I took drained canned pineapple rings and put them on the griddle. I grilled them in the bacon grease a few minutes per side. I then put them in the fridge for later. I also put potatoes on the grill, but the skins were browning too fast.I didn't want to wrap them in foil, so I put them in the oven while we baked the buns and some bread. I cooked the potatoes till they were fork tender.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pineapple on the griddle!</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ssKxwbiDeEI/URSwqyzmFmI/AAAAAAAAAhY/4vp0LSMBwws/s1600/IMG_20130203_142447.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-ssKxwbiDeEI/URSwqyzmFmI/AAAAAAAAAhY/4vp0LSMBwws/s640/IMG_20130203_142447.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another shot of the pineapple!</td></tr>
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For the burgers, I mixed ground turkey, grated mozzarella, BBQ sauce, olive oil, smokey apple wood rub, salt, and pepper. I formed it into patties and froze till it was time to grill them. When it was time, I grilled them over medium heat. When they were almost done, I topped them each with a slice of white cheddar cheese and a slice of the pineapple.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Da7DDpg8Peo/URSwu19y2MI/AAAAAAAAAh0/1d2Fzfvg7ZI/s1600/IMG_20130203_170228.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-Da7DDpg8Peo/URSwu19y2MI/AAAAAAAAAh0/1d2Fzfvg7ZI/s640/IMG_20130203_170228.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Burgers about to come off grill!</td></tr>
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When the time came, I cut the potatoes in half and scooped out most of the insides. I saved the insides for Stacy to eat later in the week. I then put chopped sweet onion in each skin. Next, I took some of the bacon from earlier that I had crumbled up and put some in each skin. Each one was then sprinkled with a mixture of shredded cheddar, mozzarella, and Parmesan. Finally, I sprinkled some smokey red pepper rub, pepper, and a little green onion for color. I grilled the skins till the cheese was melted and the skin was crisp.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-M8OXCio7jOE/URSwqDt2dYI/AAAAAAAAAhQ/uZBaEBhu4Uo/s1600/IMG_20130203_170111.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-M8OXCio7jOE/URSwqDt2dYI/AAAAAAAAAhQ/uZBaEBhu4Uo/s640/IMG_20130203_170111.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potato Skins!</td></tr>
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To assemble the burgers we cut the buns in half and put mayo on them. Along with the meat, I put lettuce on my burger and Stacy put ketchup on hers. To go with the burgers and potato skins, Stacy made deviled eggs and we heated up some baked beans. The burgers came out awesome. The bbq sauce and rub flavors came though really good. The buns were super good. I noticed when I ate a bun a day later that the onion flavor came though even with just a few onions on top. They would also make good rolls. The potato skins have a good bacon flavor. Overall it was a good meal.<br />
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<tr><td class="tr-caption" style="text-align: center;">Burgers fully assembled!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">More burger goodness!</td></tr>
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Our DVR screwed up and didn't record the game which was fine since we only wanted the commercials. I found a website that had all the commercials and we watched them there later. Somebody posted this funny video on Facebook the other day. Check out <a href="http://youtu.be/6ubTQfr_tyY" target="_blank">BBQ song</a> on You Tube. I enjoyed it. I hope everybody has a good week. Happy grillin'!<br />
<br />matthttp://www.blogger.com/profile/16583157861631964058noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-11264434118525192532013-02-07T21:22:00.001-09:002013-02-07T21:22:10.748-09:00Pork Chops and Grilled Bananas!I hope everybody had a good week. I had a fairly busy weekend. I grilled dinner Saturday and Sunday. Sunday was the Super Bowl so I made a fairly involved dinner. Because Sunday was a lot of work and prep, I will be doing that menu on a separate post. Look forward to that one coming in a few days. Last week, I won a contest on Facebook! I posted a couple pics on a page and was chosen randomly as the winner. I will be receiving a mini gift pack from <a href="http://www.facebook.com/BigButzBBQSauce" target="_blank">Big Butz BBQ Sauce</a> soon. When I get my prize I will tell you all about it. Thanks Big Butz for hosting the contest! Now on with the show!<br />
Saturday was Worldwide Hardcore Winter Grilling Day. It was an event on Facebook. I participated by grilling pork chops and bananas. I thawed some pork chops just enough that I could separate them from each other. Then, I seasoned them with salt, pepper and I think a smokey red pepper rub or smokey apple wood rub. I usually can remember what rub I use, but so much went on last weekend that I can't remember. I need to start keeping a log of that I am grilling as I do it even if it is just a note on my phone. I threw them on the grill at medium high heat. I grilled the pork chops for about 15 minutes.I should have checked their internal temp when I took them off. The inside was a little pink in a couple spots when we cut into one after resting. We cooked them a couple more minutes and they were fine. As a dipping sauce for the pork, I mixed Sweet Baby Rays BBQ sauce and lite mayo together with a little of the rub I used on the pork.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pork chops and yes those are bananas!</td></tr>
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I also put some whole unpeeled bananas on the grill at medium meat. The bananas got rotated after a few minutes and cooked for about 5 minutes total. They were done when the peel had grill marks and they felt mushy. I then cut them open and scooped the insides into a bowl. I mixed cinnamon and a handful of brown sugar with the bananas and froze it for about 20 minutes.<br />
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<tr><td class="tr-caption" style="text-align: center;">Grilled bananas after grilling!</td></tr>
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Even for almost under cooking the pork, it came out really good. The dipping sauce was a nice compliment to the pork. The sauce was also good mixed with our buttered noodles that we had with the pork. Isabella ate her meat and even wanted more. She doesn't eat meat well so it must be good if she wants more. We ate the bananas for dessert and thought they were awesome.<br />
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<tr><td class="tr-caption" style="text-align: center;">Up close and personal!</td></tr>
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I hope everybody has a good week. Look for part two of last weekend's grilling coming soon. Happy grillin'.matthttp://www.blogger.com/profile/16583157861631964058noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-90128756635869498012013-01-30T22:22:00.001-09:002013-01-30T22:22:37.050-09:00Citrus Grilled Cod and Grilled Pizza!I had a fairly relaxing weekend. We ran errands Saturday morning and I grilled dinner Saturday and Sunday. Saturday for dinner, I grilled some cod. I rinsed and dried the cod and put it in my flexible grilling basket. Next, I seasoned it with salt, pepper, lemon pepper and Old Bay. Then, I put sliced onions on top and alternated sliced tangerine and lemon. The whole thing went on the grill at medium heat for about 15 to 20 minutes. It was almost -2 degrees out so it took a little longer. I took the fish off when it started to flake easily with a fork. When we ate it, we squeezed the lemon and orange over our fish. We had it with rice and peas. Isabella kept calling the peas "corn." The fish was very good and had a nice flavor to it. It also still was moist and not too dry like fish can get.<br />
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<tr><td class="tr-caption" style="text-align: center;">Fish on the grill! (I thought this was cool pic!</td></tr>
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For Sunday dinner, I grilled pizza and cheese bread with homemade dough. I got the dough recipe from a <a href="http://www.thewaytohisheartblog.com/pizza-dough/" target="_blank">blog</a> post that Stacy found on Pinterest. I did one thing differently though. I didn't proof the yeast since we used rapid rise yeast that doesn't need to soak in water for 5 minutes. I just added all the ingredients to our stand mixer fitted with the dough hook and let it knead the dough till it all was stuck to the hook. I then let it rise twice and cut it in half. I formed each half into a ball and wrapped with plastic wrap. Each dough ball was then put in the fridge for a couple hours till it was time to make dinner.<br />
I let the dough warm up a little while I prepped the grill and ingredients. I then stretched one of the dough balls on my bbq pizza pan until I had about a 12 inch round circle. Then, I poured some garlic butter sauce leftover from one of our previous pizza orders, in the bottom of my cast iron skillet. I brushed it around and stretched the other dough ball to fit the bottom of the pan. On the dough in the cast iron, I spread a layer of Pampered Chef Beer BBQ sauce. This sauce is one of our favorites for making bbq pizza. I then added cubed smoked ham ( this was leftover from Christmas), diced sweet onion, pineapple tidbits, cheddar cheese, mozzarella cheese, and Parmesan cheese. On the dough in the pizza pan, I brushed some of the garlic butter. Next, I topped it with cheddar cheese, mozzarella cheese, and Parmesan cheese. To top them both off, I ground pepper on each pizza. I grilled both the pizza and cheese bread over medium heat. I took the cheese bread off after 10 minutes. The bottom had nice grill marks and the cheese melted. I let the pizza cook for another 5 minutes. The bottom on the pizza was also crispy. We really liked everything. The dough had a good flavor and will become our go to pizza dough recipe. The cheese bread came out really good as did the pizza.<br />
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I came across a cool portable grill called <a href="http://www.kickstarter.com/projects/1471746890/hot-box-grill-a-folding-portable-charcoal-grill-an?ref=email" target="_blank">Hot Box</a> the other day. They are trying to start mass producing their grills right here in the good old USA and could use our help. Check them out and help them get off the ground if you like what you see.<br />
I hope everybody is looking forward to the Super Bowl this weekend. We are going to DVR it and watch the commercials after Isabella goes to bed. We just fast forward the game since we aren't big football fans. I will be making game type dinner though. We will be having turkey burgers with homemade buns and pineapple on the burgers. Also, I will be grilling potato skins. I hope everybody has a good week and enjoy the game or commercials this weekend. Happy grillin'.<br />
<br />matthttp://www.blogger.com/profile/16583157861631964058noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-7710859590012064262013-01-25T20:41:00.001-09:002013-01-25T20:41:56.983-09:00Twice Grilled Potatoes!Welcome to part two of last weekends grilling adventures. Part one was salmon and this is the rest. For Sunday breakfast I made "eggs in a nest" or "birds in a hole" depending on what you call it. I took a cookie cutter and cut a hole in a slice of bread. Next, I buttered both sides of the bread and placed it on my cast iron griddle. Then, I cracked an egg into a bowl and salted and peppered it. The egg was poured into the hole and allowed to cook until it held it's shape and the bread was lightly toasted. I flipped the whole thing over and added shredded white cheddar cheese to the top. I removed it when the cheese was melted and the bottom was lightly toasted. I also toasted the bread holes. The yolk on the egg was a little soft. I usually like my yolks hard, but it was ok. If you like your yolk hard poke it with a fork before flipping. They were very good and fun to eat.<br />
In the early afternoon, I put some thin boneless pork chops in a ziploc bag with the last of a bottle of honey teriyaki marinade. I put some soy sauce in the bottle, shook it up and poured that into the bag too. After mixing it all up, I put it in the fridge. I also cleaned and baked some potatoes. I have been wanting twice baked potatoes for a couple weeks and decide to make them on the grill.<br />
A few hours later, I lit the grill. While the grill was heating up, I prepped the potatoes. I cut each potato in half leaving the halves connected and scooped out most of the insides into a bowl. To the insides, I added ricotta cheese, salt, pepper, and a smokey red pepper rub. After mixing it all together. I stuffed it back into the potato skins. Each potato was then topped with green onion, white cheddar, and cheddar cheese. The roasting pan with the potatoes then went on the grill at medium heat. The pork also went on at the same time on medium heat. After about 5 minutes, I gave each chop a quarter turn and grilled for 3 more minutes before turning them. I also grilled them for about 4 minutes before giving them another quarter turn. I took them off after about a total grilling time of 15 minutes. While I let the pork rest for 5 minutes, I took the potatoes off. The cheese was nice and melted and the insides warm.<br />
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<tr><td class="tr-caption" style="text-align: center;">Yummy pork! Look at those grill marks!</td></tr>
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Everything was super good. The meat was really tasty and juicy. The potatoes were awesome. We really like them. Isabella ate a whole half of potato. I enjoyed making everything. I hope everybody has a good week. Happy grillin'.matthttp://www.blogger.com/profile/16583157861631964058noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-6620451806103972652013-01-22T23:19:00.001-09:002013-01-22T23:19:12.241-09:00Alder Smoked Salmon!I had the pleasure of grilling multiple times last weekend. I don't want to overwhelm you with a long post with lots of recipes, so I will be breaking the weekends grilling into two posts. This one will be about the salmon I smoked Saturday night and how I used the leftovers for lunch Sunday. The next post will be Sunday breakfast and dinner. On with the show.<br />
Saturday, it was pretty windy out, but I decided to smoke some salmon anyway. While I heated up some Kingsford Hickory briquettes, I prepped the salmon. I rinsed and patted dry the salmon, before putting it in my Pampered Chef Flexible Basket. Next, I seasoned it with salt, pepper, and Old Bay. Sliced onions went on top of the salmon with a little more salt and pepper before closing the basket. I then put the salmon in between my two piles of lit coals that I had a smoker box with alder wood over one set. Right off the bat I had trouble keeping temperature because of the wind. It was blowing at least 15 mph. When I had lit my coals they were ashen and brown in only about 10 minutes. I also wasn't doing my normal thing where I dump lit coals on piles of unlit coals because I had read that it should take less than an hour to smoke the salmon. I normally get 2 to 3 hours of 200 to 350 degree heat before I have to add more coals with this method. I didn't want to waste charcoal. I ended up having to add more coals and I let it smoke for over an hour at 150 to 200. It wasn't quite done and it was past dinner time, so I preheated my propane grill. I put the whole thing over medium indirect heat for about 10 minutes. The salmon flaked nicely at this point.<br />
To go with the salmon, I also made broccoli on the grill. I wrapped the broccoli in foil with some ricotta cheese, salt, pepper, and onion. The broccoli was cooked on the grill the same amount of time as the salmon. Stacy made rice and put cheese inside of some biscuits from a tube. The salmon came out really good. Even for all the messing with it, it had a nice smoked flavor. The broccoli was good to as were the biscuits. I would have left the salmon on the charcoal side if I would have had 20 to 30 more minutes. I was still pleased with the results.<br />
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We had a filet leftover, so we just wrapped it foil and put it in the fridge. Sunday, I pulled the fillet out of the fridge and sorted all the bones out. Then, I put the salmon and leftover onion in our manual food processor. Also to the food processor I added, mayo, dill pickle chips, more Old Bay, lemon pepper, and salt. I processed it all together. Stacy and Isabella ate it on crackers and I had it as a sandwich for lunch. We really liked it. The smoked flavor was even more pronounced. Isabella ate the salmon better as a spread than she did the night before by itself. She ate the spread off her cracker and wanted more on them. We gave her more because we were happy to see her eating something so good for her. The salmon was wild Alaska Sockeye salmon. Stacy's grandparents caught it over the summer. It has plenty of Omega 3 fatty acids in it. Farm raised Atlantic salmon is never allowed in our house. The farm raised salmon doesn't have the nutrients that wild salmon does or the taste.<br />
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<tr><td class="tr-caption" style="text-align: center;">Salmon Spread!</td></tr>
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I hope you enjoyed part one. Part two will be coming in a few days. Until then, have a great week and happy grillin'.<br />
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matthttp://www.blogger.com/profile/16583157861631964058noreply@blogger.com0tag:blogger.com,1999:blog-198006514167377677.post-33894962913682570312013-01-17T22:35:00.000-09:002013-01-17T22:35:46.638-09:00Car accident and Smoked Turkey Breast!We had a very exciting weekend. Saturday was Isabella's second birthday. We had a Sesame Street party at Stacy's parents house. A few family members came over. We decorated with some store bought Sesame Street plates,cups, banner, Elmo candle,and Elmo cupcake liners. Stacy made pom poms out of tissue paper that looked like Elmo and Cookie Monster. Elmo is Isabella's favorite character. We had a nice lunch and Isabella got lots of nice gifts.<br />
On the way home it was hovering around freezing. A car in front of us slowed down and our SUV slide off the road and into the median. We rolled about 5 times and ended up back on the highway right-side up. We were given a ambulance ride to the ER and checked out. Isabella who was properly secured in her car seat didn't have a scratch on her. Stacy got the worst of it with scratches on her head and arm. She also had several contusions on her head, but no serious injuries. I had a scratch on my head and some bruises. We all were wearing our seat belts and happy that it wasn't worse. Our car is totaled, but it did its job protecting us. Stacy and I have had to keep ice and heat on our wounds,but are feeling better every day.<br />
Sunday, I smoked a boneless turkey breast roast that we had been thawing in the fridge. This is an easy cut of meat to smoke because it is preseasoned. I heated up some Kingsford hickory charcoal and added a few cherry chunks. Once the wood had started smoking, all I had to do was take the wrapper off the turkey, insert a remote thermometer probe, and put it on the grill between the coals above a pan of water. I also put 4 potatoes on my vegetable rack above the coals on one side. I smoked the potatoes for over an hour and the turkey for over 2 hours at 300 degrees. I took the turkey off when the internal temp was 155 and let it rest for a bit. I mashed the potatoes with butter, milk, salt and pepper. I call the potatoes smoked mashed potatoes and are one of my new favorites to do.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-9RUJaGX_Bnk/UPj30Kw4sdI/AAAAAAAAAcQ/b70QjDB5_9c/s1600/IMG_20130113_172302.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-9RUJaGX_Bnk/UPj30Kw4sdI/AAAAAAAAAcQ/b70QjDB5_9c/s640/IMG_20130113_172302.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked turkey and mashed potatoes!</td></tr>
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The turkey was very good and had a great smokiness. I love the mashed potatoes. They have a nice rustic flavor to them. Stacy isn't a big fan of the skin, so we peel the potatoes after I smoke them. I bet it would be really good with the skins too.<br />
I stayed home from work on Monday to take care of the family and rest. We picked up a package from Amazon that we had at the post office. I got my<a href="http://www.amazon.com/Lodge-Double-Reversible-Grill-Griddle/dp/B002CMLTXG/ref=sr_1_14?s=home-garden&ie=UTF8&qid=1358493989&sr=1-14" target="_blank"> Lodge griddle</a> that I ordered and we got most of the presents we were waiting on for Isabella. She got a drum and some finger paints. Isabella and I had a jam session later in the day. I played her harmonica that she also got for her birthday and she played the drum. Also we finger painted. She had lots of fun. For dinner, I made apple cinnamon pancakes on my new griddle. To the pancake mix, I added chopped apples, cinnamon, vanilla extract, and orange zest. The pancakes came out really good. I enjoyed my griddle and look forward to exploring all the uses for it. I will be using it on the grill soon I'm sure.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-JD4xigXgPlI/UPj31BWIDcI/AAAAAAAAAcY/Rvf_Yl6UdVU/s1600/WP_001760.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="http://1.bp.blogspot.com/-JD4xigXgPlI/UPj31BWIDcI/AAAAAAAAAcY/Rvf_Yl6UdVU/s640/WP_001760.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love my paint!</td></tr>
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This weekend will hopefully be pretty mellow. I plan on alder smoking some salmon and taking down the Christmas lights. I had left the lights up for Isabella's birthday, but now it is time to take them down. I hope everybody has a good week. Happy grillin'. matthttp://www.blogger.com/profile/16583157861631964058noreply@blogger.com0