Easy bbq cooking and more

Archive for the month “April, 2012”

Oyster Ginger Top Sirloin Steak

Well, this post was going to be a stir fry to let you know I don’t just BBQ all the time, but the weather is now in the 80’s, and the rain has finally ended, so the stir fry is going to have to wait. It’s BBQ weather!

I start with 3 pounds of top sirloin that I age for two days in the refrigerator. This tenderizes the meat. The day before I plan to barbecue the top sirloin I make the oyster, ginger marinade. The marinade ingredients are as follows: 5 ounces of oyster sauce, 5 ounces of soy sauce, 2 tablespoons of ginger juice and a pinch of Chinese 5 spice.  Once the marinade is mixed I heat the sauce in the microwave for forty-five seconds. Then I put the marinade in a trusted ziplock bag. Once the marinade is in the bag, I drop in the meat and squeeze any excess air out of the bag before sealing it. I let the meat marinate for twenty-four hours before I barbecue it.

For those of you that have read my past blogs you now know my system for the charcoal and for all the first time readers I use Kingsford charcoal. Light the coals and wait for them to get white hot then spread the coals so half are on one side and half are on the other side. Then place the meat between the charcoal piles where there is no direct heat. This allows the meat to cook without the flare ups that burn the outside of the meat but leave the middle uncooked. I also add apple, mesquite and/or hickory wood chunks.

Now place the steaks on the grill for ten to fifteen minutes then turn the steaks and cook them for another ten or fifteen more minutes. I like my steaks medium well so I cook them for fifteen minutes.  When you take the steaks off the grill allow them to set on the counter for five to ten minutes before serving. When you cut into these steaks they are going to be very tender and full of great flavor. You will be able to taste the ginger in the first bite and then as you continue to eat the steak, the oyster sauce and ginger come together for some killer flavor, and the soy sauce adds just the right amount of saltiness. I know that you are going to love these ginger, oyster top sirloin steaks. I sure do!


3 pounds top sirloin

5 ounces oyster sauce

5 ounces soy sauce

2 table spoons ginger juice

Pinch of Chinese 5 spice

Apricot Coconut Tri Tip

I’ve been asked, “were do you come up with your ideas for the BBQ?”  Well the answer is pretty basic. I just look for different ideas in the store, and I try to mix ingredients together that I know I like. So this post is a family creation.

It’s starts with a simple tri tip. As stated in the previous post, “Coffee tri tip”, this meat is juicy and has great flavor.  The marinade for the tri tip this week is beer, apple juice, soy sauce, ginger juice, apricot, and coconut oil.  It seems like there is a lot of ingredients but they all go together really well.

Grab a ziplock back and pour in the following ingredients: 1/3 cup apple juice, 1/2 cup porter ale by Sierra Nevada, 1/4 cup of soy sauce, 1 tablespoon of ginger juice and 2 tablespoons of apricot cooking sauce by Antelope Creek Farm. Then shake up the mix.  Before you place the meat in the marinade, punch holes all over the meat with a fork, so the marinade can get into the meat. Now place the tri tip in the fridge.

Remember I like to use Kingsford charcoal, as well as, hickory chunks and cherry wood chunks together. This adds a ton of flavor.  When the coals are white hot spread the coals evenly to both sides and place a piece on tin foil in-between the coals, so there is no direct heat on the meat. Put the grill units in place and set the meat in the middle of the grill. Then place the lid on and wait fifteen minutes to turn the meat.  Then wait 15 to 20 minutes more. If you like your meat more on the raw side use a meat thermometer to make sure the meat cooks to a safe temp.

Now you might ask what does the meat taste like?  Will it is a sweet and juicy piece of tri tip that I know will surprise you.

If you try any of my recipes let me know  what you think.


1/3 cup apple juice

1/2 cup Porter ale by Sierra Nevada

1/4 cup soy sauce

1 tablespoon ginger juice

1 tablespoon coconut oil

2 tablespoons apricot cooking oil

Mid Week Special Easy Potato Salad

So while I was at the Wagon Wheel Market looking for my next dinner I realized that its hard to find great side dishes, so here is a great easy side dish for you. It’s a potato salad. I know there are a lot of recipes for potato salad but I bet this one is the easiest to make and has the best flavor.

I like to use Yukon golds for this salad.  I use around 5 lbs of potatoes, 2 cups of mayonnaise, 1/3 cup mustard, half pound of bacon, two sweet midget pickles, 2 tablespoons of the pickle juice and two hard boiled eggs. There isn’t a lot here, but every one of these ingredients is packed full of flavor.

So let’s start by pealing and cutting the potatoes and the bacon. I like to have the potatoes cut into 3/4 inch by 3/4 inch pieces and I like the bacon cut into small slices. Once the potatoes are pealed and cut place them in a pot and add enough water to cover all of the potatoes.  Now turn the stove on medium high heat and start to boil the potatoes.  Be careful not to cook them for too long or they will be too mushy. In a separate frying pan, start to cook the bacon. We don’t want the grease from the bacon in the potato salad, so we strain it out as soon as the bacon starts to get a nice crisp on it. While your frying the bacon you should boil your eggs in a separate, smaller, pot of water.

While you’re waiting for the bacon and potatoes to cook mix the mayo and mustard together. Chop up your pickles or if you have a food chopper use that.  Add the chopped pickles and the pickle juice to the mayo mixture.  When the eggs are hard boiled remove the shell and chop up the egg, yolk and all.  Add the chopped egg to the mayo mixture. Now the bacon should be done, add this to the mixtures well. Each time you add something mix it up. You cannot over mix.

By now your potatoes should be done empty the potatoes and water into a strainer.  Try to get as much water strained as possible.  Once you have strained the potatoes add half the potatoes to the mayo mix.  Mix the potatoes and mayo mixture then add the rest of the potatoes and mix them into the mixture.

The great thing about this potato salad is you can eat it hot or cold either way I’m sure you will love it.

Fill free to leave me a comment.


5 pounds potatoes

1/2 pound of bacon

2 cups of mayo

1/3 cup mustard

2 sweet midget pickles

2 Tablespoons pickle juice

2 hard boIled eggs

Coffee Tri Tip

Coffee and Tri Tip do they really mix? Well that’s the question that I was asking when I decided not to pour the cold Starbucks Tribute coffee had brewed hours earlier down the drain.  Instead I poured it into a 1gallon freezer bag and added a tri tip with Santa Maria seasoning from the Wagon Wheel Market.  I let the tri tip bath in the coffee over night.  All night I was thinking did I just waste a perfect piece of red meat, but would I share if it didn’t turn out great.

Now let’s help you prepare your own coffee tri tip or in some reagins coffee triangle roast.  So place your own 2 lb tri tip into a 1 gallon freezer bag and add 4 cups of brewed cold coffee to the bag along with your favorite seasoning. Close the zip lock bag up until its almost completely closed now squeeze out as much air as you can. Let the beef marinade over night.

Now let’s light the BBQ remember I use Kingsford charcoal and add cherry wood chunks. If you like a gas BBQ you can use it.  Now the difference in the 2 bbqs is your not going to get the added smokey flavor if you use gas.  Wait about 10 minutes for the coals to get hot then spread the coals out half to one side and the other half to the opposite side with no coals in the middle. Place your grill on and place the meat were there is no direct heat. If your using gas medium low heat is what you want to use.

So this meat cooks very fast for its size so be careful not to over cook it. If over cooked it will be a dry piece of meat that no one wants to eat. Wait 15 mins turn the beef to the opposite side and wait 15 more mins then remove from the BBQ.  Let the beef rest for 10 to 15 minutes before you slice the meat.

You are probably wondering what did the coffee do to this meat. Well you get a great tasting and juicy tri tip.  There is just a hint of coffee flavor to the meat but the coffee does something to make the tri tip extremely moist. I promise you that your friends and family well love this great tasting coffee marinaded tri tip.


2lb tri tip

4 cups brewed cold coffee

Santa Maria seasoning from the Wagon Wheel Market or favorite seasoning

comments and views welcome

BBQ Bacon Onion Burgers

Well, it’s been a busy week at my house.  With Easter week and all.  So I was thinking I’ll make something that everyone makes, but with a little extra.  This week is BBQ Bacon Onion Burgers. I promise the burgers well not disappoint.

Now let’s start by slicing the bacon and red onion into little places.  I like to use a half pound of bacon and half of a red onion, but you can use more or less of the two depending on your likes.  Now place them in a frying pan on medium heat.  As the stove starts to heat-up head outside and start the briquettes.  Now return to the kitchen and place the ground chuck in a dish that you can mix all the ingredients up in.  I then add J Lee Roy’s to the top of the hamburger along with one egg.  The egg is a binder for all the ingredients.

Don’t forget the bacon and onions on the stove.  That’s a funny thing to say because there is no way your nose is going to let you forget this mixture is cooking.  The aroma that fills your house will make everyone want to eat right now.  The mixture should take about 15 or so minutes to cook.  Make sure all the bacon is crispy this will help when the burgers are cooking.

I don’t like to add the grease from the bacon and onion mixture to the burger so I discard the grease.  Now I dump the bacon and onions on top of the burger mixture.  Now begin to mix with your hands the bacon and onion, J Lee Roy’s or your favorite BBQ sauce, egg and ground chuck together. Or you can teach your kids how to mix up the mixture.Once your done mixing the ingredients start making the Patties. I like to grab a hand full make them into racquet ball sizes and smash them to about a half inch thick patty. You should be able to make 7 burgers.

Your briquettes should be ready now. So spread them out evenly throughout the BBQ and place the grill on.  Now add your patties and wait 5 minutes then flip the burgers. Now wait 7 to 10 more minutes for these delicious burgers.  The last couple of minutes I like to add a couple of buns on the grill to make them a little crispy.  Add your garnish and enjoy a juicy BBQ Bacon Onion Burger. I bet you love them!

Easy BBQ Pork (without the bbq)

The weather here in Northern California has been rain, rain and more rain, so it has been hard to BBQ.  The inclement weather has made me turn to the crock pot for this post.  I know this is not true barbecue but when you are jonesing for BBQ this is a great recipe. That is also very easy to make.

Unlike my past posts this one is all made in the kitchen.  I have chosen to use a pork butt and when the weather is good you can use this recipe on the barbecue also.  You replace the crock pot with a tin foil pan.  You can use your favorite BBQ sauce and beer in this recipe.  If you don’t like the beer option you can use water or apple juice.  I am using Sierra Nevada Porter beer, Lodestar Farms lemon olive oil, Santa Maria seasoning, a half of a red onion and BB Specialties Smokey Jalapeño Honey Sauce (hot). The last two are exclusively sold at the Wagon Wheel Market in Oroville, CA.

Now let’s get to the meat. I spray the frying pan with Lodestar Farms lemon olive oil. While I’m waiting for the oil to heat up I spray Lodestar Farms lemon olive oil all over the pork butt.  This adds a little lemon flavor, and it gives the spices something to stick to.  Remember I like Santa Maria seasoning but if you don’t have it, you can use salt and pepper. If you would like to order it just go to and order your own.  When the oil is hot place the pork in the pan.  Using a spatula rotate the meat until all sides are brown.  This is easy and takes about 10 minutes.

Add a third of a cup of beer to the bottom of the crock pot.  Remember you can also use apple juice if you prefer.  Place the pork butt in the beer and then add seven ounces of your favorite BBQ sauce.  Today I have chosen BB Specialties from Wagon Wheel market. This sauce has jalapeños brown sugar and honey which are great with pork. This sauce has a hidden heat to it, all of a sudden you feal the heat of the peppers. Pour the sauce right on top of the pork. Place the lid on the crock pot, turn it on high and wait 4 to 5 hours. When barbecuing it takes 3 to 4 hours.

After four to five hours in the crock pot the pork is going to be very tender and you can pull it apart real easy with just a fork.  Once you have it all pulled apart add seven or more ounces of BBQ sauce.  Now place on your choice of bread or just eat it out of a bowl. I promise this recipe won’t fail you when you are jonesing for BBQ, but are unable to use an outdoor grill.

Post Navigation