Recent content by John R.

This is absolutely the best recipe I've ever found for stuff Portobellos. I did get it from the new Weber grilling book by Jamie Purviance. Just explodes with flavor. My only change is to add a little fresh shredded parm cheese to the breadcrumbs on top. PORTOBELLO MUSHROOMS STUFFED WITH...

Sorry it's been while since i started this post. This is what I did: vacuum sealed and froze the ribs. Later thawed in the fridge. When time to serve, took out of the plastic, wrapped in foil and put them on the grill for about an hour. took them out of the foil for the last 15 minuts and hit...

I want to make some baby back ribs a couple of days before they are to be served. What is the best way to smoke the ribs ahead of time, and the best way to re-heat? Should I not fully smoke the ribs, then finish them over the grill later? Are there advantages or disadvantages to reheating on...

Here's one I just discovered after being served some real Creole food recently. Grill any way you want, but hit with Tony Cachere's (sp?) Creole seasoning and melted butter at the end. Careful, it's salty but there's nothing else like it.

Here's another very simple plank recipe for salmon. Soak the planks for at least an hour. Place salmon on plank skinn down, or skinless. Spread with a good whole grain mustard, dijon or something high quality. No yellow stuff! Top that with brown sugar. Grill for 30 min at 350. Sweet, tangy...

I love the BRITU rub and don't change that. I go 4.5 - .5- .5 with only 30 minutes in the foil. I've found that the longer periods in the foil, while doing a great job making the meat "fall off the bone" tender, also makes them a little too moist. But even if it does, just put them on to...

OK, I've seen lots of discussion, but what's the consensus on the best all around wireless meat thermometer that's readily available? This will be my first one, so want to do it right the first time. I'll usually be within 100 feet of the WSM at all time since it's just outside on my patio.

I had a great experience with a standing rib roast smoke yesterday. I took an idea from Emeril and rubbed the roast with a paste made up of: 3 heads of smoked garlic 1 tablespoon each of rosemary and thyme 1 tablespoon each of kosher salt and fresh ground peper. Good tip for roasting garlic...

Foiling is great for getting that last minute assurance that the meat will fall off the bones. I foil with BRITU for 30 minutes one hour before I plan to take the ribs off. then I remove the foil and finish them without it. Sometimes out of the foil they come out almost too moist! Good luck

Yes, I know everyone has probably used this recipe with great results, but I just had to pass on the message that I had my best results this past weekend after several already successful BB ribs smoks. I use the Best Ribs in the Universe recipe just like it's written. It's virtually fool...

Great grilled shrimp. I like to grill in a grill basket or grill plate. Clean and devein shrimp. I like 20 count or bigger! Marinate in: 1/4 cup olive oil 1/4 cup dry white wine 6-8 cloves of minced fresh garlic 1/4 t. of dry oregeno, basil and cumin. Salt and pepper. Grill. Drizzle with...

Here's two INCREDIBLE ideas for salmon and a side salad: Balsamic Glaze for Grilled Salmon Filletts 1/2 cup balsamic vinegar 1/2 cup dry white wine 2 T. fresh lemon juice 2 T. packed brown sugar Comtin ingredients in medium saucepan. Boil unreduced to 1/3 cup, about 15-17 minutes. Season to...

I've had Pappy's on tri tip here in Springfield MO. Also use Santa Maria quite a bit. Pappy's is just too close to Lawry's season salt (which I use on all steaks), so I don't it much.

It's amazing more people don't know about tri tip. Here in Springfield MO, a store called Harter House has the best meat department and they know their tri tips. They season the entire roast in Santa Maria seasoning. Fat side down for 15 minutes then flip it till so it's on top. Cook to 335...

What a great question. Merlot, Pinot Noir, even Chianti. Otherwise it's Hefeweisen (Wheat Beer) or your basic ice cold all American Budweiser. If I'm grilling shrimp or fish, then it's a great Pinot Grigio. Doobie Brothers, Eagles, Bob Marley, Stevie Ray, Johnny and Edgar Winter, Eric...