"Grill Grrrl" Robyn Medlin

I had the pleasure of meeting Robyn Medlin, aka “Grill Grrrl” in Memphis this spring. She records her grilling adventures in South Florida on a web log by that name and it was good to put a real handshake with the pictures I’d seen.  She’s a diminutive dynamo of dining diva-ness and her style of food preparation on the grill shakes up traditional flavors and pushes techniques to new levels. I’m looking forward to featuring more of her recipes and ideas this fall – particularly an upcoming post featuring some tasty looking jerk-style Cornish game hens!  But, with the last gasp of summer upon so many of us, I thought it might be kinda nice to take a look at something fresh, vibrant and not-your-basic recipe and inspire you to enjoy the weekend with some freshly grilled salsa.  Robyn calls these “Salsa Skewers” and I call them Dee-Lish-Us!

Salsa Skewers = Grilled Mango, Pepper and Avocado Salsa. Grilled fruit and veggies kicks up salsa a few notches!

Scott and I had great fish tacos at Surf Road Taco up in New Jersey and their “baja salsa” had something about it that made it extra special and much more addictive than all the other salsa choices. What was this secret ingredient? Char and Smoke!

Nothing takes a salsa from “good” to “WOW” faster than smokiness off the grill. This was the inspiration for my “salsa skewers”. While I could have grilled each vegetable/fruit separately and then chopped them up afterward, by doing the ingredients on skewers, you effectively cut out the chopping you would need to do afterward. It is also a great way merge the flavor of the ingredients together on the grill.

The salsa skewers below are a mixture of chopped red/yellow peppers, jalapenos (seeded), mango, and red onions. A great addition would be pineapple.

Recipe for Salsa Skewers by Grill Grrrl

CB's EZ Turkey Meatloaf on the Grill with bacon garnish.

Char-Broil BBQ All-Star Julie Reinhardt has been busy this summer. In May she made a whirl-wind tour to promote her book “She Smoke” and then joined us for Memphis in May.  But that was a vacation compared to being a mom to little kidlets and full-time manager of a catering end of the family business. She and her husband run a swell place, joint actually, aptly called “Smoke’n Pete’s BBQ Joint.” It’s not far from my home and I try to sneak in there from time-to-time un-noticed because they always load me up with so many goodies I nearly fall asleep in my car after lunch. (On second thought, not such a bad idea to take a little nap – aids the digestion I’m sure!)

This week the weather turned a bit coolish in the evenings and I saw more leaves turning color – stirring up memories of comfort food dinners my mom would make and have ready when I got home from school and practice.: meatloaf.  I decided to make a meatloaf on the grill and write about it this week. Within moments of pulling my meatloaf off the cooker to rest before slicing I read a twitter by Julie announcing her version of smoked meatloaf she made for her family similar to one served at the restaurant BBQ joint.  I hope one of these recipes will inspire you to make your favorite version of meatloaf on the smoker or grill soon!

Thanks and…

Welcome to the cookout!

CB’s EZ Turkey Meatloaf on the grill.

I won’t bother you with a printed recipe for this – because it’s just a regular meatloaf using ground turkey instead of beef, veal and pork.  All turkey. But do make sure you place it in a colander prior to using to allow some of the moisture to drip out. For some reason ground turkey is pretty darn soppy wet. Here’s a basic recipe for meatloaf you can use to start yours: CB’s Meatloaf Recipes

Form the meatloaf into about a 2 inch thick by 4 inch wide by 7 inches long loaf. Chill to set.  Trade Secret: I use a prepared marinara sauce instead of ketchup in my meatloaf.

Cut bacon to length using sharp kitchen shears.

If desired weave the bacon into a lattice on top of meatloaf. But - don't do as I did - make the lengths of bacon a bit longer to drape well over the sides and ends. You'll see why in just a moment.

Meatloaf on double layers of foil placed on grates of cooker, using indirect heat. I cooked this in a Big Easy Smoker, Roaster & Grill but could also have prepared it in a standard gas or infrared grill. A charcoal cooker requires a bit more hands-on management to ensure the temperature is consistent.

Place on a double layer of heavy-duty foil or in a foil pan and place on the warming rack of your outdoor cooker with the gas turned on Medium or to a setting that will create a cooking chamber temperature of about 375F degrees. Close the hood and allow to come to an internal temperature of just under 160F degrees. You want to use indirect heat to cook this – so make sure the foil is not getting heat from the burners below or you will fry it to the foil!

The sauce had some sugar in it so it blackened when exposed to infrared and the bacon curled a bit. So - what do you do when this happens? (see below!)

Remove and allow to rest on the counter – the internal temperature of the meatloaf should rise to 165F degrees per USDA recommendation for ground turkey and chicken.

The meatloaf was removed from the cooker at 160F degrees internal temperature and left to rest and finish cooking to 165F degrees (USDA recommendation for ground turkey) There's that burned bacon!

Plate the loaf with some grilled veggies, dust with chopped parsley and place the best piece of bacon on the loaf as garnish! Voila! Problem solved.

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Julie Reinhardt’s Smoked Meatloaf (Not your mama’s)
An excerpt of her post is published here and a link to the recipe at the bottom.

Char-Broil BBQ All-Star Julie Reinhardt's Smoked (Not your mama's) Meatloaf

The other day I whipped together dinner using a little of this and a little of that in the refrigerator. I was happy to use up odd bits that were still good, but on their way out.

My four-year old took one bite and spit it out. “Blech!”

I took a taste and though it was edible, I kinda had to agree with him. That night my Facebook status update read, “It was not my best work. More cleaning out the fridge than cooking, really.”

That inspired me to create something really good using what I had on hand in the refrigerator: 2 carrots, 3 mushrooms, 2 stalks of celery, half an onion, a hard end of bread, half a package of bacon, and some ground beef in the freezer.

All I needed was some pork sausage and I had everything I needed for meatloaf.

Not your mama’s meatloaf recipe.

Her last email to me several months back contained an extra helping of grilling recipes with pictures.  I wondered why she would go to such trouble of stocking me up with posts.  Then last week I received a thoughtful note from her husband informing me of her passing. Even today, as I write this, my heart is full and eyes misty – because in this crazy modern world of virtual cyber friendships, Leslie connected with me on a very human level.  We never met in person but it seemed to me I got to know her a little bit. I thank her family for sharing her with me and all of us and look forward to many opportunities to share meals, in person or virtually, with “the goyles” as we all move forward.

Recently I commissioned a poem from my friend Meredith. Nearly every Sunday at the local Ballard Farmer’s Market Meredith perches herself on a wooden crate and balances a manual typewriter on her lap. For nothing more than a kind word (I do recommend a donation!) she’ll engage you in a short conversation and, as you walk about the stalls of freshly harvested vegetables, fruits and food vendors, she composes. When you return she will have written a poem for you.  Sometimes I’ve enjoyed being the patron for little kidlets who happen along with their parents in tow – delighting in their reaction to the experience of hearing a real person read aloud a poem written just for them.

I share the poem Meredith composed for me and dedicate it to Leslie and her family. I think she would like it. I hope you do.

Sizzle on the Grill

Lay out the last days
of late summer find
the perfect hours in them,
heat the grill ’till the flames
burn blue. Brush the cuts
of meat, cook them through
with sweet smoke, slowly.
The season is finishing well,
slowly in the backyard. The light,
the coals, our sticky fingers prove it.

©M. Clark
The Poem Store
All rights reserved.

CB's variation on insalata caprese with ... huh? What are those ingredients? (see below)

The classic construction of “insalata caprese” is, essentially, four ingredients:

1. freshly picked and sliced garden tomatoes – still warm from the morning sun.

2. freshly made buffalo mozzarella cheese sliced into rounds nearly identical is size and thickness to the tomatoes

3. freshly pick leaves of basil snuggled between and around the first two ingredients

4. rich extra virgin olive oil drizzled onto the entire plate of tomatoes, cheese and basil.

OK maybe, just maybe add some freshly ground pepper and a drizzle of exceptionally wonderful and, of course, authentic – aged balsamic vinegar.  But only if you are a radical!

In the appetizing picture above I played around with that list of simple ingredients to please my mood and taste buds…

“Grilled haloumi cheese, sliced fresh tomatoes, prosciutto ham, fresh basil all drizzled with Kalamata Extra Virgin Olive Oil and aged balsamic vinegar and a couple of twists of freshly ground black pepper.”

Start the dish with tomatoes freshly picked from the garden, selected at the farmer's market or the best you can find - use a sharp knife to cut into relatively thin slices.

Choose leaves from a basil plant - yup that's right - freshly picked from the plant. Or at the very least from stems you've purchased at the market. Please don't use dried basil flakes!

NOTE: For this recipe I used Yanni Cheese - a brand of cheese made in California. They supplied the cheese to me - but it's not pricey and available in more larger grocery stores and many specialty shops.

In place of the traditional buffalo mozzarella cheese – which is delightful when fresh and made in the artisan tradition – use haloumi cheese and grill it first. You can do this the night before, if you must – but the combination of the fresh tomatoes and basil with the warm and toasty flavors of the haloumi cheese are wonderful and truly add to the pleasure of eating this dish!

How to grill Yanni Cheese aka “haloumi” cheese.

1. It comes in a package that is sealed and refrigerated. Remove from the package and “unfold” it – you’ll have two equal-sized pieces.

Wipe off any excess moisture on the surface of the cheese and place the slices directly onto clean grill grates that are preheated to Medium-High (375F – 450F degrees)

2. “Where it hits – it sits!” Don’t even try to move it until you see the edges of the cheese start to brown where they meet the hot grates. Test lifting it with your fingers – careful, it’s HOT on those grates and you can burn yourself if you are cavalier about it!

The cheese is almost ready to turn or remove from the heat when you can see the edges start to brown - getting all toasty like when the cheese melts outta your grilled cheese sandwiches and browns just a bit on the hot fry pan!

Use your fingers to gently lift the cheese off the grates – if the proteins are browned enough it will lift relatively easily — but you may want to use a thin blade spatula that is lightly spritzed with canola oil – to gently slip and work under the cheese.

Keep the blade flat on the surface of the grates and not at an angle so it gets under the cheese before you turn it.

Grill the other side if you like – but not necessary if you have good grill marks on the cheese and it’s warmed all the way through.

If you don’t trust yourself to manage one more session of the cheese on the grates you can place the sear-marked cheese in a tray on the warming rack to finish warming completely.

3. Once the cheese is grilled to your satisfaction – remove it to the cutting board and use a sharp thin blade knife to quickly trim the cheese into irregular bite-size pieces that show off the grill marks.

Yanni Cheese BROWNED in sear marks. I used the wide side of my porcelain-coated cast iron grates and they were a bit too hot. More than the medium hot (450F degrees) I recommend in this post. The toasting marks were tasty but only because I cut everything into smaller and irregular pieces.

Choose a non-reactive serving platter or plate and assemble the sliced tomatoes, pieces of prosciutto (or thin sliced ham – heck even good luncheon meat will work!) with the basil leaves and place the pieces of grilled cheese atop in a manner that will ensure your guests can use the serving spoon (of forks like in my house!) to load up a sliced tomato, basil leaf, prosciutto ham and a piece of grilled cheese into a big bite!  Drizzle the assembled ingredients with a very good quality extra virgin olive oil. While I strongly recommend to not use EVOO for grilling – it’s rich complex flavors are perfect for adding flavor to grilled meats and salads.  For this dish I used an extra virgin olive oil made with Kalamata olives because I like the fruity flavor of the oil and it pairs nicely with the saltiness of the prosciutto and the toasty goodness of the cheese .The sweetness cues of the tomatoes and basil are different … and work together in your mouth with the other flavors and textures to create a sensation I call: DEE-LISH-US!

CB's Insalata Caprese with Grilled Haloumi Cheese & Prosciutto.

I think this dish could use your creativity and use many different ingredients to add new flavors to it – and expand it’s use on your menu.  For instance a grilled sardine would be an excellent fish to add to this. I’m preparing several plates to take to an outdoor dinner party this weekend and I think on one I may use anchovies in place of the prosciutto! Or how’s about some slices of grilled avocado? In place of the tomatoes you could use grilled grapefruit – cantaloupe – pineapple – even apples!

What changes would you make? Share your thoughts in the comment section below or email me pictures of how you make this!

Thanks and…

Welcome to the cook-out!

Corn grilled to caramelize the natural sugars in the corn.

There are many experienced outdoor cooks who enthusiastically jump in to help with a wide variety of questions and that alone is a good reason to check out the Users Forums now and again.

The other reasons are the recipe ideas that kinda just get casually tossed out there in a post, mostly as an aside.  You may be reading a post about, oh – I dunno, smoke-roasting a turkey in The Big Easy Smoker, Roaster & Grill and the conversation will stray a bit and one person will post, in an off-hand way, a recipe for something they prepared a day or two before. I read them and often-times they simply blow me away.

Last week John – aka “LostArrow” on the Users Forums – posted this simple to prepare and oh-so-DEE-LISH-US! summer dish that you can serve hot or chilled.  I hope you try it…maybe play with the ingredients a bit…and make it part of your regular outdoor cooking menu!

Say – if you have a recipe or tip you’d like to share – post it in the comment section below, send me an email with it attached or – better yet – sign up for free on the Users Forums and add it there when the spirit moves you!

Thanks and…

Welcome to the cook-out!

________________________________

Grilled Corn Salad – Serve Hot or Cold

Hey CB – On our drive north from Mississippi to Chicago we stopped for the night in Mt. Vernon, Illinois – located smack dab in the middle of corn country. Everyone we asked gave us the same recommendation: “Go eat dinner at the 9th Street Grill. Well, what can I tell you? – the locals really knew their stuff and so did the kitchen!  We enjoyed a n excellent meal and each of our dinners came with a wonderful side dish – fresh corn that was first grilled and finished in a sauté with other garden fresh veggies. What’s that word you use all the time?  DEE-LISH-US!

Chopped bell pepper, purple onion and freshly grilled corn.

We were just about the last people in the restaurant, it being pretty late (8 o’clock) for farm country folks – so I asked if I could talk to the chef about the corn dish.  He was very gracious – like most good cooks who enjoy making people happy with the food they serve – sharing with me the basics of the dish.

Step One: Use fresh corn picked that day.  Shuck it and grill it on medium-high to mildly char the kernels and caramelize the natural sugars. Remove from the grill and allow to cool before slicing off the cob “sheets” of the corn.

Step Two: Sauté sliced or chopped onion, bell pepper (any color will do, I used orange  cause it was handy – but I bet red or green would look nice in contrast) in vegetable oil until just starting to soften a bit.

Quickly sauté corn & veggies.

Step Three: Add the freshly shaved corn to the sauté and season with salt & pepper to taste. The chef also gave me this tip – he uses a touch of  Lawry’s seasoning in the mix to add a complexity to the flavors. Sauté until thoroughly heated but don’t over cook – as you want to serve the dish so the vegetables retain a reasonable “crunch.”

Serve in a large bowl for family style or plate according to your meal. This is very easy & really good. I bet members of the forum will come up with their own variations of this dish using veggies from their garden and spice flavors to suit their own tastes.  I hope you enjoy!

LostArrow
Full Member – grills & smokes like someone who knows what they are doin.

Beef Chuck Short Ribs

“Beef short ribs are cut from the chuck and plate primals. A full slab of short ribs is typically about 10 inches square, ranges from 3-5 inches thick, and contains three or four ribs, intercostal muscle and tendon, and a layer of boneless meat and fat which is thick on one end of the slab and thins down to almost nothing on the other. There is a variety of ways to butcher short ribs. The ribs can be separated and cut into short lengths (typically about 2 inches long), called an “English cut”, “flanken cut” across the bones (typically about 1/2 inch thick), or cut into boneless steaks (a style recently introduced in the U.S.A. as a cheaper alternative to rib steak).” – Wikipedia

I’ve written several posts over the years about cooking short ribs – all of which have pretty much used the flanken cut.

CB’s Hawaiian-Style Short Ribs

Girls on a Grill Grilled & Braised Short Ribs

Mr. Jig’s Braised & Grilled Short Ribs

Julie Reinhardt’s Kalbi-Style Short Ribs

CB’s Short Ribs on a “Dark & Stormy” Night

This week my local grocery store butcher offered short ribs in the boneless steak style.  It took all of about 2 seconds for me to scoop up a package and take them home and before I got to the check-out stand I decided to marinate to enhance the natural flavor and layer of flavors by grilling and glazing for the final dish. Here’s what I did:

I wanted lot's of beefy flavor and marinated the meat for 3 hours in unsalted beef broth, 1 tsp of garlic powder, 1 tsp of ginger and 1 tsp of cumin. (1 hr per pound)

After marinating for 1 hour per pound, I removed the meat from the marinade and dried each piece thoroughly. "Dry Sears & Wet Steams"

Placing the lightly spritzed with canola oil meat on clean, hot grates for searing (500F degrees or higher on your grill) - "Where it hits it sits!"

After a few minutes of grilling with the hood closed, the tapered ends or thinner parts of the meat began to show 'beads of sweat" on the top surface. Heat on the bottom cause moisture to move up - and it gathers on top - indicating it's time to blot the moisture and turn. If the meat has cooked properly on the hot grates, the proteins will be seared and "release" from the grates with virtually no sticking.

The meat seared on side one, I blotted away the moisture and turned over to the second side. Remember "Dry Sears & Wet Steams" and I want sear marks on the meat because that brown is a complex form of tasty flavor.

After a few minutes, before the second side "released" from enough searing, I began brushing on a light coat of BBQ Sauce. I wanted to add another layer of flavor to the surface of the meat that would react well and balance the seared areas - plus compliment the marinade that was inside the meat. When the second side was seared, I removed the ribs to a sheet of foil, glazed again with sauce and covered lightly to prevent cooling - to finish to 145F degrees internal temperature.

I presented the Beef Chuck Short Ribs fully seared, glazed and cooked with chopped scallions on a single plate for home-style service. That's a picture of what I call "Tasty on a plate..."

Do you have questions about this cut of meat, the method or technique? Post it in the comment section below (first timers your comment will not appear immediately until approved – a cautionary step to prevent spam-bots from taking over!) or post your question, recipe or tips for cooking this cut online at the Users Forums.

Thanks and…

Welcome to the cook-out!

Welcome to the cook-out!

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How To Make Roasted Peppers

"Just plop the peppers on the grill and close the lid."

For all my Italian friends and food blogger buddies, this will seem like a very elementary post. But I’ve had requests from readers to do more of these “How to” posts and I thought I’d start with roast peppers – easy to do and oh-so-much better than that jarred stuff packed in vinegary brine.  Roasted peppers – good, homemade roasted peppers – add pizzazz to a lot of meals and make a nice bruschetta appetizer all by themselves with the addition of a little olive oil and garlic.  While at the Trenton Farmer’s Market yesterday, I bought a bushel of these meaty red peppers for $12. They’ll get even less expensive as September approaches. But they were still cheap enough to lure me since I needed a fresh batch.

I split the bushel with a friend but still had about 15 peppers to myself. I used an outdoor gas grill, but if you live somewhere without an outdoor grill, you can use your indoor broiler. They’ll require careful watching in either case.

Turn the grill to high and let it preheat. Then just plop the peppers on the grill and close the lid. (Or put them on a cookie sheet in the broiler.) They’ll start to puff up and blacken. That’s what you want to happen.

They’ll start to puff up and blacken.

Turn them on all sides until they’re blackened completely. There’s a fine line however, into blackening the skins and burning the peppers. If you let the blackened skin stay on the grill too long, the meaty flesh will stick to the skin and scorch too. You’ll get a feel for it after you’ve done it once.

Turn them on all sides until they’re blackened completely.

Remove the whole peppers to a brown paper bag. (Well, it could be a white bag too.) Roll the top flap down to seal in the heat. This will help steam the blackened skins and separate the skins from the flesh. Just be patient until the peppers are cool enough to handle. Make sure you put a plate under the bag. Why?

Remove the whole peppers to a brown paper bag.

Because a lot of the water and oils from the peppers will leach out. If you tried to grab the bag, the sack would give way and the roast peppers would come falling out.

Make sure you put a plate under the bag. Because a lot of the water and oils from the peppers will leach out.

Once the peppers are cool enough to handle, you’ll be able to peel off the blackened skins.

Open the pepper, take out the core and scrape out the seeds with a fork and knife. A flat knife, rather than serrated, works best.

Once the pepper is scraped clean, slice it into pieces.

Here are the skins and seeds taken from the 15 peppers.

And here’s the reward for your hard work.

I like to put these away in the freezer for the future. Use small plastic bags and place a small amount in each bag. Place the bags on a cookie sheet and put the cookie sheet in the freezer. Then after they’ve frozen, you can remove the cookie sheet and stack them on top of each other. Otherwise they’ll stick to each other and/or the freezer shelf.

Place the bags on a cookie sheet and put the cookie sheet in the freezer.

After they’ve defrosted, you can use them in recipes or just the way they are. If they’ve been in the freezer a long time, they may have ice crystals on them. In that case, defrost them and pat them dry with a paper towel, then add a little olive oil and minced garlic for a half hour or so to gain even more flavor.

They taste great with grilled pork chops.

They’re pretty darn special on a pork sandwich with melted provolone and broccoli rape too.

This article posted here by permission of Ciao Chow Linda.

Cantaloupe on the Big Easy SRG Grate

Hiya CB!

Nothing better after a summer dinner than a grilled fruit desert. Tonight it was grilled cantaloupe with home made frozen mango yogurt. Just sliced the cantaloupe, removed the skin with my fillet knife and dropped the slices on the preheated SRG grate. About 5 – 7 minutes then flip and another few minutes they are ready. Add to ice cream (or in this case mango frozen yogurt) and a nice simple, tasty desert.

Cheers,
David

Grilled Cantaloupe with Home-Made Frozen Mango Yogurt

Ceviche

Civiche (suh-vee-shay) is a technique practiced in many cultures that uses the acid of citrus or other sources to “cook” seafood such as shrimp, scallops, squid, firm flesh fish, etc. – without the use of fire or heat. There are many variations on this technique and I encourage you to play with the ingredients to come up those that most satisfy your palate and makes your guests smile. The essential elements are fresh boneless firm flesh fish or other seafood, a balance between the heat from peppers and/or onions with the sweetness of tomatoes, fruits, herbs, etc.  Add some surprises like fruit, cucumbers, etc.  I’ll add fresh chunks of pineapple or papaya to this dish to give it a little extra flavor. Or use mint or another herb in place of the tarragon – try the prepared dried seaweed called Nori.  Think of a cuisine style you enjoy and use those flavors!

CB’s EZ “Ceviche”
This only takes a few minutes to prepare and can be ready to serve in under 4 hours. Buy fresh fish and use it the same day to ensure the best taste.

Ingredients
•    2 lbs of firm, fresh firm-fleshed fish
•    2 cups of fresh squeezed lemon juice
•    ¼ cup chopped shallots or scallions – your option
•    1 cup of chopped seeded & drained tomatoes (use canned when fresh not available)
•    1 cup finely chopped celery
•    2 tsp of salt
•    Fresh tarragon leaves – about 3 Tbsp roughly chopped
•    Srirachi chili sauce – a little goes a long way! (optional)

For service
•    Cilantro
•    1/2 fresh lime
•    Shredded cabbage
•    Wholly Guacamole
•    Tortillas or tortilla chips

Preparation
•    Have the fish monger completely de-bone and skin the fish. Cut it into 1/2 inch pieces,

Technique
Place all of the ingredients in the first group in a gallon-size plastic bag or glass bowl.  Seal or cover and place in fridge or cooler for about 3 hours – stirring and/or mixing every 45 minutes to ensure all the fish is exposed to the flavors.

What to look for
The acids will “cook” the fish and it will change color to nearly opaque.  That’s when it’s done..

Serving Suggestion
Place the ceviche into a non-reactive service bowl and top with juice from the lime and cilantro.  Serve in warmed tortillas with freshly chopped cabbage and Wholly Guacamole or use large tortilla chips and dip with Wholly Guacamole on the side.

Enjoy! and…

Welcome to the cook-out!

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Photo Credit: www.explorecostarica.com

Mike "Pit Pirate" Hedrick Char-Broil BBQ All-Star

Mike “Pit Pirate” Hedrick is a crazy-about-BBQ kinda guy.  I think his pillow is stuffed with pulled pork because he seems to dream about it too!  Earlier this spring Mike joined the Infrared Grilling Tour at Memphis in May and gave everyone a run for the money in smack-downs staged between the other Char-Broil BBQ All-Stars.  He’s a BBQ competitor and caterer and, at long last, he’s found a perfect place to cook and serve his style of BBQ every weekend at a restaurant called Waters Edge on the Occoquan River in Northern Virginia.

Starting on Thursday night and all weekend long, Mike cooks dozens of beef briskets, pork shoulders and literally hundreds of pounds of chicken and ribs nearly non-stop for 3 days.  I bet by the end of the dinner shift Sunday evening he’s ready for a cool refreshing glass of ice tea!  Come Monday and Mike has the day off — but he gets a little hungry –  what do you think he does?

The Pirate’s “Day Off” Dinner

Hey CB -  I now cook more than a quarter ton of BBQ each weekend on my big competition catering cooker. So what do I cook for myself on my day off? And what cooker do I use? Steaks, Veggies and Corn on the Grill2Go ICE infrared grill that I got for tailgating at NASCAR!

Veggies, Steaks and foil wrapped corn on the Grill2Go Ice portable infrared grill.

I LOVE this cooker and think (it) works perfect for just the two of us. Look at all that grill space!

Steaks searing on the Grill2Go ICE portable infrared grill.

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Thanks Mike – it sure looks like you are having some fun all weekend long cookin’ tasty BBQ for others, I hope that new partner steps up and helps you cook dinner on the week-nights! (I mean Bones!)

Welcome to the cook-out!