Barbecue Beef

I was born in North Carolina so pulled pork is still my favorite, but this is definitely a close second.  The leftovers the next day were even better.

Ingredients:
2 boneless rump or chuck roasts (3-4 pounds each)  I used one of each this time around
2-3 tablespoons barbecue rub
1 14 1/2 ounce can diced tomatoes
1 12 ounce bottle of beer
1/2 cup barbecue sauce
1 medium onion, chopped
3 cloves garlic, crushed

Dust the roasts heavily with the rub. Use your hands to work it into all the sides.

Set the BGE up for an indirect cook for at 250° with a drip pan under the meat.  Set the BGE up with an inverted plate setter to diffuse the heat, a trivet on the plate setter. Pour the beer into the roaster pan.

Add some pecan wood chunks for smoke and smoke the roasts for about 3 hours, or until they reach 160°.

Remove the roasts and place in a large Dutch oven. Deglaze the roasts with a little water to loosen up all the brown bits. Pour the pan sauce over the meat. Add the tomatoes, onion, garlic, barbecue sauce, and enough water to come half way up the roasts.

 

Put the lid on the Dutch oven and move to the grill. Cook for an hour at 250°. Remove the lid and

flip the meat over in the Dutch oven. Cook for another hour with the Dutch oven lid off.

 

After an hour, check the roasts for doneness. They should be 200° and have started to fall apart. Remove the Dutch oven from the grill. Cut or pull the meat apart into serving sizes. Serve as a main dish, or atop a crusty French roll as a sandwich. Top with additional barbecue sauce if desired.

Parmesan Breaded Scallops With Lemon Garnish

This was another recipe from Weber's Big Book of Grilling.  This is a very good scallop recipe and I am not a big fan of scallops.  We will have this again.

Ingredients:
Coating:
1/2 cup  fine Italian seasoned breadcrumbs (you may have some extra left over, depending on the size of your scallops.)  
1/3 cup  freshly grated parmesan cheese (Use the good stuff)  
1/2 teaspoon kosher salt  
1/2 teaspoon fresh ground black pepper  
1/8 teaspoon ground cayenne pepper (optional)  
20  large sea scallops (about 1 1/4 pounds)  
2  tablespoons extra virgin olive oil

Garnish:
1/2 cup  loosley packed fresh Italian parsley  
2  tablespoons lemon zest  
1  tablespoon extra virgin olive oil  
2  teaspoons lemon juice

COATING:
Combine the coating ingredients on a plate and mix with your fingers.

Wash scallops and remove the small, tough side muscle.

Pat the scallops dry with paper towels and place in a small bowl. (Be sure the scallops are very dry or it will make the breading soagy).

Add the olive oil and mix to coat.

Dip the scallops in the coating, turning to cover evenly.

Gently press the crumbs onto the scallops.

Place the scallops in a single layer on a clean plate.

Cover with plastic wrap and refrigerate for 30 minutes to set the crumbs.

GARNISH:
Finely chop the parsley and lemon zest and mix together. Add the olive oil and lemon juice.

Spray a grill tray generously with olive oil.

Place the scallops on the grill tray 1-2 inches apart and grill over direct medium heat until just opaque in the center, about 8 minutes, turning once halfway through grilling time. Treat them gently when turning.

 

 

Remove from the grill, place a little of the garnish onto each scallop and serve warm.

 

Pork Chops Smothered In Red Gravy

This recipe came from Weber's Big Book of Grilling.  In Cajun country tomato sauce is called red gravy.  This was a very good Sunday meal with the family serviced with Jasmine rice with a healthy dose of the tomato sauce covering everything.

Ingredients:
For the sauce: 
1 tablespoon unsalted butter  
1/2 cup finely chopped yellow onion  
1/4 cup finely chopped green bell pepper  
1/4 cup finely chopped celery  
1 teaspoon minced garlic  
1/2 teaspoon dried thyme  
1/2 teaspoon   paprika  
1/8 teaspoon   cayenne pepper  
1/8 teaspoon freshly ground black pepper  
1/4 cup dry red wine  
1 (14 1/2-ounce) can chopped tomato  
1/2 teaspoon kosher salt  

For the rub: 
1 teaspoon   paprika  
1 teaspoon dried thyme  
1 teaspoon ground oregano  
1/2 teaspoon granulated onion  
1/2 teaspoon granulated garlic  
1/2 teaspoon kosher salt  
1/4 teaspoon   cayenne pepper  
4 bone-in, center-cut pork chops, about 1-inch thick each 
Extra-virgin olive oil  


To make the sauce: In a medium sauté pan over medium-high heat, melt the butter. Add the onion, bell pepper, celery, garlic, thyme, paprika, cayenne, and pepper. Stir occasionally until the vegetables are brown, 4 to 5 minutes. Add the red wine and cook until all the liquid has evaporated. Add the tomatoes and salt. Stir and simmer for about 5 minutes. Transfer to a food processor and puree. Return the mixture to the sauté pan and simmer until smooth. Set aside.

 

 

 

 

To make the rub: In a small bowl combine the rub ingredients.

Season the pork chops evenly with the rub. Lightly brush or spray with olive oil. Allow to stand at room temperature for 20 to 30 minutes before grilling.

Sear the pork chops over Direct High heat for 6 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the juices run clear, 6 to 8 minutes. Meanwhile warm the sauce over medium heat. Serve the pork chops warm with the sauce spooned on top.