Salt-Crusted Beef

We were a little concerned about covering a roast with 3 pounds of salt and were thinking about a plan B before we even started cooking.  We were very suprised.  This turned out very tender and moist.  It made great sandwiches.  For a really good roast beef sanchwich check out our roast beef and swiss cheese sandwich post.

http://mikes-biggreenegg.blogspot.com/2012/06/roast-beef-and-swiss-cheese-sandwiches.html

Ingredients:
1/3 cup olive oil
1 1/4 cups water
1/4 cup grated onion
1/4 teaspoon pepper
1 teaspoon garlic salt
1/2 teaspoon dried thyme leaves
1 teaspoon dried basil leaves
1/2 teaspoon dried marjoram leaves
One 2-1/2 to 3 pound beef eye of round roast
One 3 pound box kosher salt

Combine oil, onion, and seasonings including garlic salt in a heavy plastic bag, mix well.

Add roast; coat well with marinade.

Marinate in refrigerator 2 hours or overnight.

Line roasting pan with aluminum foil.

Combine kosher salt and water to form a thick paste. Pat 1 cup paste to a 1/2 inch thick rectangle in

pan.

Pat roast dry with paper towels; insert meat thermometer.

Place roast on salt layer; pack remaining salt paste around meat to seal well.

Bake at 350°, until thermometer registers 140°, approximately 1 hour and 20 minutes.

Steam may cause salt crust to crack slightly during roasting.

Remove from oven; let stand 10 minutes.

Remove and discard salt crust.

 

We sliced this very thin and made our roast beef sandwiches.

Simon and Garfunkel Chicken

This was a good chicken recipe from biggreenegg.com

Ingredients:
1 whole young chicken, 3 to 4 pounds
1/2 cup olive oil
1 tablespoon parsley
1 tablespoon rubbed sage
1 tablespoon rosemary
1 teaspoon ground thyme
1/2 teaspoon salt
1/2 teaspoon black pepper

Remove the backbone from the chicken with either poultry shears or a sharp knife. Turn the chicken over and press down to flatten and break the cartilage in the breast. Rub the entire bird with the olive oil. Mix the herbs and spices together and sprinkle these over the entire bird.

Set the BGE up for direct cooking at 350°. Cook the chicken skin side down for about 15 to 20

minutes until the skin is browned and crispy.

Flip the chicken over to bone side down and cook for another 25 to 30 minutes until the internal

temperature in the breast is 160°.

 

Hot Wings

Football season has started.  It is time for some hot wings on the egg.

Ingredients:
6 pounds chicken wings
1 cup wing sauce
1 tablespoon corn starch
1 tablespoon sugar
1 tablespoon kosher salt
1 teaspoon lemon zest
1 teaspoon dried thyme
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon celery salt
1 teaspoon mustard powder
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Combine all the spices (everything but the wings and the sauce) in a small bowl. Stir to combine.

Put the wings in a large bowl and dust with about a third of the rub. Toss the wings. Add another third of the

rub and toss again. Repeat with the remaining rub, making sure that all of the wings are covered with the

rub.

Set a cooling rack on a cookie sheet or jellyroll pan. Lay wings out on a rack and let them sit uncovered in the

refrigerator for 2 to 6 hours.

Set your grill up for a direct cook at 350°. Use an extender of the BGE to move the grate up little further from

the flames.

Arrange the wings in a single layer on the grate. Grill the wings for 20 minutes, flip and cook for another 20

minutes, or until the wings are golden brown. Mop the wings with the sauce and cook for another 5 minutes.

Flip, mop and cook for another 5 minutes. Repeat one or two more times until the wings are crisp and coated

in sauce.

Remove the wings to a plate and drizzle with any remaining sauce. Serve hot from the grill with bleu cheese

dressing and celery sticks.

Best Ever Jalapeno Poppers

We are trying to eat healthier, but it is a Holiday after all.  Lisa picked several jalapenos from the garden yesterday so we put them to good use.

Ingredients:
12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.

Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.

Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.

In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.