If you are looking to mix it up make a peppercorn cream sauce. Sauté a finely diced onion. Add 1/2 cup of red wine, a cup of heavy cream, two cups beef broth and 3 tbs of freshly ground (key words) peppercorns. Salt to taste. Let simmer down for two hours. Play with those measurements as you wish. I will usually cook an extra steak and dice it up the next day and throw in with some pasta and that left over sauce. It’s killer for a leftover meal.
https://www.epicurious.com/recipes/food/views/ancho-pasilla-sauce-14146 I also add 2 fresh smoked/roasted pasilla chilled. First time I made it it lacked sweetness so I added 1/4 c brown sugar. Went with a really pulpy and sweet OJ and tangerine mix this time (used Whole Foods fresh squeezed) and left out the brown sugar and it was perfect.
Also, rub butt with coarse kosher and coarse black pepper before applying sauce. Perfect for tacos and the accompaniments but is pretty flavorful just to have on its own.
Just substitute dried and fresh chipotle into this recipe and work from there. My best results always come from starting with a recipe that look like it would be okay and then tweaking it from there until I get what I was looking for.
I've done this with balsamic for sweeter and with valentina for heat, it was a bit too much with being mopped in a valentina/coke/vinegar sauce. Like the balsamic with the coke/vinegar/hot sauce spritz.
A generic Chimichurri recipe I found via google. Have tons left over so I'm trying to figure out what to use it on next that doesn't require a grill.
Currently living in apartment while I’m looking for a house to buy in a new town. Grill is at a buddy’s.
On the market for a ceramic grill, not sure about the size I should purchase though. It’s just my wife and me, do our meal prepping over the weekends. House is pretty small, so we’re never entertaining more than four guests. Any brands to stay away from?
- BGE is the cheapest/simplest (especially if you’re in Atlanta) out of the box - KJ comes with the most options/accessories - Primo is the most flexible due to oval shape - There are other ceramic brands like SNS, Louisiana, etc, but I’d stick with the brand names for this kind of purchase I believe the warranties are all very similar, but the delivery/support is different. KJ works directly with the customer for claims whereas BGE only does it through their dealer network. I’m not really sure how Primo handles warranty work. Get the biggest you can afford. You’ll never regret having more room instead of not enough. The operating costs are marginal for something like a L vs XL. All IMO obviously.
I always assumed BGE would be the most expensive options. (Aside from the Komodo Kamado Calamata whatever.)
Older KJ models might be cheaper at this point, but BGE was the cheapest after shopping at all three showrooms/headquarters last year.
Depending on the space you have the standard size Akorn is a good inexpensive way to get into the game. It requires a little more upkeep since its prone to rusting but it's very light and very affordable. That being said it's tough to keep a steady temp below 275 degrees. I've got the Kamado Joe classic and love it. The ash tray makes cleaning very easy but the big green egg is a bit more consistent in temp control.
I have a medium BGE and will be in the market for another ceramic grill in a year. Will keep the medium. So, no.
Anyone have a good mustard sauce recipe? Doing keto currently and that’s my lowest carb option for sauce generally speaking
This is my favorite https://amazingribs.com/tested-reci...-gold-south-carolina-mustard-bbq-sauce-recipe
If any of you opulent motherfuckers have been looking to purchase The Beefer, they’re currently $200 off. I can’t tell you how many times I’ve needed to cook something at 1500 degrees and not been able to. https://us.beefer.com/