Roots, Rock Reggae

Don't Worry Bout A T'ing!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Hot time... summer in the city. Time to "Cool down the Pace".  

What you need is a little rum, a little Reggae and maybe some Jerk Rubbed Pork. Even if you're not hanging out in the islands, this will help. 

So don't worry... turn up the music, pour up some rum and just remember what Bob Marley says, "I can't refuse it. What to be got to be. Feel like dancing, dance 'cause we are free!" 

"Every little t'ing gonna be alright"... The Pots are on!

The Plate... 

Jerk Rubbed Pork Loin

Love a grilled pork tenderloin... especially a good spicy pork tenderloin. We think you'll like this one. Something a little different and hey, it's "island inspired". 

What you need... 

1 whole pork tenderloin (about 1 pound)

1 medium red onion, chopped

4 green onions, chopped

1 habanero chile, chopped

1 piece of ginger (about 2 inches thick), chopped

2 cloves of garlic

1 tbsp fresh thyme

1 tsp ground cinnamon

1 tsp allspice

1 tsp ground cloves

salt and pepper to taste

1/2 cup canola oil

What you do...

Combine all of the ingredients (except the pork) and put in a food processor.
Give it a whirl until it becomes a thin paste. 
Cover the pork with the paste, cover and put in the fridge for at least 6 hours.
Heat your grill to medium-high.
Place the pork in the center of the grill and cook for 12-15 minutes turning every 2 minutes.
Grill until internal temp reaches 140 degrees F.
Revoke from the grill, wrap tightly with aluminum foil and let it rest for 10 minutes.
Place on cutting board and slice into nice thick pieces. 

Enjoy.

The Playlist... 

Roots, Rock Reggae

Some old school Reggae for you... a list of some classics to enjoy while you're sipping yo rum punch. 

Bunny starts us off with the title track. It's all about getting back to the roots.
So, "cool down the pace", have some more rum and enjoy.

   The "Playlist" runs on Spotify- Click on the link to listen to Roots, Rock Reggae

The Bar... Jamaican Breeze

The only sound better than the waves hitting the shore are the rocks hitting the glass... high ball glass that is. 

What you need... 

11 parts Rum
5 parts orange juice
5 parts cranberry juice
11 parts Midori Melon liqueur

What you do...

Mix all ingredients in a large punch bowl
Add ice and stir it up... and drink it up

Reggae To Go...

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Stand By Me

Happy Father's Day

 (Scroll down to "The Playlist" and hit play before reading... works better that way!)

Going a little old school today for Dad...  steak dinner, "Stand by me" playlist and a classic cocktail.  
This one's for you Dad!... and all you "Big Green Egg" owners. 

In honor of Father's Day we're cooking up a 22oz Bone-in Ribeye "T-Rex" style (see the link below) on the BGE. 

I mean come on... after all the guy taught you how to drive, how to live, and how to act.  The least you could do is cook up an awesome steak, a cocktail and a little music.  

So, have Dad come on over, put on Gunsmoke or an old John Wayne movie (maybe on mute) and turn up the tunes.  Take it easy Dad, this is your day!

The Pots Are On...

The Plate...

Bone-in Ribeye with Poblano Pesto

Today we will explore the T-Rex method for searing and cooking a steak on the Big Green Egg.

This is just an awesome way to get a "steakhouse quality" sear on your steak.  Don't worry, if you don't have a BGE, we've got you covered.  

I love a big ole ribeye or porterhouse seared on the outside and a perfect medium rare.  And, you know by now how I love my cheese and Poblanos.  So today is the best of both worlds with a huge steak accented with a great Poblano Pesto sauce.  Don't skimp... you want a huge hunk of meat for this drill.  Dad will thank you. 

What you need...

The Ribeye-

22oz 2 inch thick Bone-in Ribeye

Generous amount of Kosher salt and fresh ground pepper (keeping this simple, remember we're adding sauce)

For the Poblano Pesto-

2 poblano peppers
1/2 cup grated parmesan cheese
1/4 cup fresh cilantro leaves, roughly chopped
2 cloves garlic, coarsely chopped
1 tbsp chili powder
1/2 cup olive oil
Kosher salt

What you do...

For the Poblano Pesto-

Char the poblano peppers on top of the grill until all sides are blackened.
Take off the grill and place in a large plastic sealable bag to sweat (about 5 min).
Carefully scrape and discard the blackened skin, remove the seeds and coarsely chop peppers.
Place chopped peppers in blender.
Add Parmesan cheese, cilantro, garlic, chili powder and olive oil.
Give it a buzz until well combined but not pureed. 

For the Ribeye - 

For your Big Green Egg - T-Rex method-
Make sure you have a cast iron grate.
Basically calls for direct heat with "full speed ahead" hot coals.
You want your BGE to register around 800 degrees.
Salt and Pepper steak on all sides and let it come to room temperature.
Now the scary part... place your steak in the center of the grill directly above the "lava" coals.
With the top of your grill open, sear on one side for 90 seconds then flip (with thongs, not a fork) for an additional 90 seconds.
Take meat off and set aside on platter to rest for 15-20 minutes.
Adjust the vents on your BGE to get to a temp of 400 degrees.
Put your steak back on the grill and cook for an additional 5 minutes per side for medium rare.

You can check out the entire background and step by step here - BGE T-Rex Method

For your regular "Webber" type grill - 

Prepare grill with a hot side (all coals on one side) and a cool side with no coal.
Let grill get as hot as possible then sear steaks on "hot" side. (may have to cook 2-3 minutes at 500-600 degrees)
Then let the meat rest for 10 minutes and return to cool side for an additional 5-6 minutes per side for medium rare.

The Playlist...

Stand By Me

Always felt safe when Dad was around... so, thanks for standing by me.  Funny how music takes you back.  They say that "the right music makes you forget everything or you remember everything".  

Well... that's the case here.  We hope to bring you all the great memories of sharing time with Dad.  Some joy and some sad, but in the long run all good. 

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

Whiskey Sour

What you need...

3/4 cup Gentleman Jack Whiskey

1/2 cup fresh lime juice

1/2 cup fresh lemon juice

2/3 cup simple syrup

Ice

Maraschino cherries

Old School - nothing fancy, just right!

Awww, Gee Paw... Are Ya Sure?

 

Thanks For All The Advice... Even When I Didn't Want It!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Hot 'N' Nasty

Plug It In And Rock Out!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Remember when you first had "Rock'n Roll to go"... 8 tracks baby, Yeah! 

There was nothing better than flying down the road, rockin' out to your favorite tunes while you were blowing out your rear dash-mounted speakers. The louder the better because you couldn't do this at your parents house. 

So, in honor of the freedom of rock'n roll we're whipping up some "Hot 'N' Nasty" Chipotle Burgers, a little Bourbon Rocks and a speaker melting playlist.

Crank it up!... The pots are on!

The Plate... 

Hot 'N' Nasty Chipotle Burger 

Grab your Chipotles and let's Rock!  These little red and smokey jalapeños add a special kick to anything, so why not a burger? Add a little pepper jack cheese and your ready to roll. Oh course, if you really want to kick it up to the "Hot 'N' Nasty" level, add some grilled Poblano peppers. Now you're rocking'!

What you need... 

1 1/2 lbs of ground beef (80/20)
1/3 cup grated onion
3 chipotle peppers / minced plus 1 tbsp of the adobo sauce (available in can from your local store)
Salt and pepper
1 tsp cumin
6 good hamburger buns
6 slices of pepper jack cheese
2 advocates, sliced
1/3 cup cilantro / chopped
2 poblano pepper, roasted, seeded, peeled and sliced

What you do...

Mix up your ground beef, grated onion, chipotles, adobo sauce, salt, pepper and cumin in a large bowl.

Form into 4-6 patties.

Grill the burgers over medium heat for about 6 minutes per side.

When the burgers are almost ready place a slice of pepper jack on each one.

If you want to do the Poblanos roast on the grill ahead of time then place in a freezer bag for about 20 minutes to steam and loosen the skin. Take out of bag, scrape the skin off and take out seeds. 

When the burgers are ready place them on the buns and top with avocado, poblanos, and a little cilantro.

The Playlist... 

Hot 'N' Nasty

Ah, the three cord wonders of rock! Of course you did have some of rock'n roll's great guitar slingers... Johnny Winter, Alvin Lee and Robin Trower. Those guys really knew how to tear up a fret board. 

Always loved the intro Johnny Winter laid down on "All over now". Blew a few car speakers cranking that one up. And how about Sammy Hagar's first big break... heading up the band Montrose.

He still plays "Bad Motor Scooter" in his shows today.

We also have the classics... Zeppelin, Mountain, Nugent, Sabbath, and the kings of "three cords", Grand Funk.

Of course these are best played at maximum volume. Just be careful... they tend to make you drive faster... just saying!

             The "Playlist" runs on Spotify- Click on the link to listen to Hot 'N' Nasty

The Bar... 

Bourbon Rocks

There's only one way to "Rock"!

Purists like to drink it neat, meaning that the bourbon is at room temperature, and without ice.

If you like it a little chilled try bourbon whiskey on the rocks, or with a few cubes of ice. Pour yourself a finger or two of whiskey over ice. A finger is an informal measure, and is generally considered to be about three quarters of an inch or so. Larger cubes of ice will help chill and not dilute the bourbon. 

So, choose your favorite Bourbon and rock out!

A Video Game And Rock'n Roll...

This Must Be Heaven Man!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!