beercanbbq

Easy bbq cooking and more

Archive for the category “Food”

28 Jan 2013
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Smokin a Fatty For The Super Bowl

All right now that I have your attention lets get to the meat.  If your looking for something that has great taste and really bad for your heart look no farther it is here.  The Fatty is 1Lb sausage wrapped in 1lb of bacon. Thats right pork rolled in pork.

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Use thin sliced bacon and weave the pound of bacon like you learned back in elementary school this takes a little time so have fun with it.  Remember you are going to wrap you’re sausage with this weaved bacon blanket.  Now grab the 1 pound of sausage, form it into a mini loaf and place the loaf in the middle of the bacon blanket.

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The bacon that I chose to use is a smoked bacon from Wagon Wheel Market and the the sausage is also from the Wagon Wheel it is Italian seasoned.  You can use any bacon and sausage combo you like but I like the flavor of these 2 together. When fully cooked these 2 taste like salami.

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Now I place this monster pork roll on a cookie sheet and place in the smoker at 325 for 1 and 1/2 hours and then raise the temperature to 350 for 15 more minutes. Let set for 5 minutes and cut into thin slices.

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This is sure to get your friends and family talking about you smokin a fatty.

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Ingredients

1 pound bacon

1pound sausage

Posted in bbq, beeercanbbq, Food and tagged , , , , , , , ,
07 Oct 2012
1 Comment

Juicy BBQ Pork Tender Loin


Will I’m back at it again thanks to the help of my oldest son Reed. Not only does he take great pictures for my blog he can also cook a great meal. So this blog is a BBQ pork tender loin.


Reed and I will start out with a 3lb pork tenderloin. I have him cut the tenderloin almost in half than season it with Santa Maria seasoning from the Wagon Wheel. We do this to the tenderloin because the piece of meat is real thick and by doing this to the meat it will cut the cooking time down. Then Reed will place the tenderloin into a tin foil pan and marinate it in apple juice and ginger juice over night.


The next day I sauté a red onion and some carrots that Reed chopped up the previous night. I will sauté the mixture in LodeStar Farms lemon olive oil. This mixture will go between the sliced pork tenderloin. Make sure that the meat stays in one piece. Then fold the tenderloin back together with the mixture between the two pieces. The onion carrot mixture will sweat into the meat giving the meat the sweet flavor of the vegetables.

Now it’s time for the charcoal if you need help with this process look at my blog Apricot Coconut Tri Tip. Now place the tenderloin on the grill with the fat side up. I didn’t tie the pieces together but if you want to fill free to do so. When Reed placed the meat on the BBQ he had the fat side up, but during the cooking time the tenderloin unfolded and cooked without having to flip the meat.


Depending on the heat you will cook your tenderloin for 45 mins to an hour. This pork tender loin is going to be very juicy and full of flavor. I guarantee you’re going to be proud to serve this to your family and friends. I know I loved it!

Ingredients

3lb Pork Tender Loin
2 cups Apple Juice
2 Tablespoons Ginger Juice
3 carrots chopped
1/4 of a red onoin

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15 Jun 2012
2 Comments

Fathers Day BBQ Help

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Ok so it’s fathers day weekend and I thought you might need a little bit of my help if your barbecuing for your dad. I’m just going to recap some of my favorite recipes and put a spin on one for you.

So I’ll start with the BBQ meat loaf I know dad will love this one because it’s my favorite recipe to make and to eat.  It also reminds me of my dad because I remember the first meatloaf I ever liked was his bbq meatloaf.  I also remember asking him were he came up with the idea and dad said “if you can cook chicken on a bbq why not a meatloaf?”

Now I really liked the oyster ginger top sirloin steak that  I also used this marinade on a tri tip so I could eat more meat and feed more people at a lower cost. If your just cooking for 2 to 4 people use top sirloin but if your cooking for more than 4 people use the tri tip and you will not be disappointed.  The flavor of this tri tip is just amazing!  If your dad likes his meat on the sweeter side you should try my apricot coconut tri tip.  This tri tip has a sweet taste but is still has the great taste of beef that your dad loves.

If your dad is a fish eater he will love the bbq salmon and tilapia recipe.  If you live in the Oroville, CA area stop by the Wagon Wheel Market and pick up the fish and  Santa Maria Seasoning there, along with the Lodestar Olive oil that makes the fish taste that much better.

For the side dishes to dads BBQ, try the Easy potato salad and the veggie skewers to round out the whole meal.  The veggie skewers are a great way to eat vegetables and have fun doing it. The potato salad will be a hit because what dad doesn’t love bacon and potatoes.

Good luck cooking for your dad and Happy Fathers Day to all you dads out there.

If you are looking for great gift ideas look at these pages for great ideas.

Wagon Wheel Market

J Lee Roys Dippin Sauce

Morse Farms

Lodestar Farms

Antelope Creek Farm

Posted in bbq, beeercanbbq, Food, Olive oil, seasoning and tagged , , , , , , , , , , , , ,
08 Jun 2012
1 Comment

Veggie Skewers

So this post is for those of you who like to eat vegetables without the meat. There are a lot of different vegetarian barbecue options, but my favorite is vegetable skewers.

The skewers are made with red onion and four different kinds on squash.  The squash types are panty, crook neck, morrow, and zucchini. I cut all the squash to half inch by half inch pieces. Check out meat on a stick for the skewer process.  I cut the red onion to the same size as the squash.

Once all the vegetables are on the skewers I brush all of the skewers with lodestar farms garlic olive oil.  The red onion and garlic olive oil combine to create a distinctive  flavor that mixes well with the smokiness from the charcoal and mesquite wood chunks.  I place the skewers on the grill for 20 minutes and flip them over and cook them for 10 more minutes.

Vegetable skewers taste great with vegetables only, but I prefer to add meat. For the vegetarians and vegans this is an excellent barbecue option.

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23 May 2012
3 Comments

Meat on a Stick

Last Saturday I was talking with my parents ninety year old neighbor about all the food that we have eaten at his place over the years. We both came to the conclusion that his shish kabobs were the best thing that we had consumed at his house. So I thought it would be fun to try and make my own and call it Meat On a Stick.

My thought was to use a tri tip and cut it up into cubes about the size of stew meat, but I’m lazy so I asked the butcher at Wagon Wheel Market if he could cut my tri tip into cubes for me, and he said, “yes”’ with a smile on his face.  While I was waiting for the meat to be sliced into shish kabob sized cubes I started looking around the store for fruit and vegetables to accessorize the meat on a stick. I grabbed a pineapple, a red bell pepper and some mushrooms.  I thought that the flavors would blend with each other  well and complement the tri tip nicely.

When I get home I grabbed a zip lock bag and poured 3 tablespoons of soy sauce, 4 tablespoons of ginger juice from the Ginger People, and 4 tablespoons of apricot  gourmet dressing from Antelope Creek Farm.  Then I added the 2.5 lbs of cubed tri tip to the bag and placed the meat mix in the fridge for about twenty-four hrs.  You can marinate the meat for less time if would like. I recommend no less than 6 hrs.

After the meat has marinated the real fun begins by placing the bell pepper, mushrooms and pineapple on the stick. Oh, I almost forgot to tell you to soak the sticks or skewers in water for at least 4 hours or your sticks will burn up.  Now back to placing the meat and stuff on the skewers. There is no right or wrong way to place the meat and vegetables and/or fruit on the sticks. Get creative and vary the patterns.This part of the process takes the longest but if make it a family thing it becomes fun and faster.

Now that everything is on the sticks place them on the BBQ. You can see my method for this in bacon onion burgers.  Just wait about ten minutes then turn the meat on a stick and wait about two more minutes. The meat will be tender and full of great flavor. I guarantee you will love the meat on the stick.

Ingredients

2.5 lbs tri tip

4 tablespoons Ginger Juice

4 tablespoons apricot gourmet dressing from Antelope Creek Farm

3 tablespoons soy sauce

1 pineapple cubed

1 bell pepper sliced and cubed

1 dozen mushrooms

Posted in bbq, beeercanbbq, Food, Olive oil, seasoning and tagged , , , , , , , ,
14 May 2012

J Lee Roy’s Dippin Sauce Special

I missed last weeks post due to life becoming… well life.  It was an extremely busy week that involved hospitals, goats and kids, so there was little time to write. This is my tenth post, that’s right, the tenth post, so I didn’t want it to be lame or seem forced. I figured it would be better to skip a week.

This week I will feature J Lee Roy’s barbecue crew as they prepare for an epic weekend of sales at Feather Fiesta days in Oroville CA. Our feather fiesta days draws the entire town to one location for a weekend of food and fun.

The fun for the J Lee Roy’s crew begins weeks in advance. The preparation starts with choosing the right pork butt and ends with various culinary details such as ensuring there are plenty of napkins and enough of that sweet and delicious sauce on hand.

The Friday afternoon before the event Sam the cook of the crew lights the 16 foot Holstein BBQ. It takes about 30 minutes for the BBQ to heat to the temperature that Sam wants.  Within ten minutes Sam has 30 pork butts on the grill. He lets the meat cook for 10 hours before he takes the pork off the grill and wraps it in individual pieces of tin foil and places them in an ice chest, without the ice. Even after it has been removed from the grill the pork continues to cook due to the heat that the meat is giving off inside the ice chest and foil. By the time the J Lee Roy’s Crew makes the first sandwich the pork has cooked for about 16 hours.

The J Lee Roy’s station is a flurry of activity on Saturday morning. Crew members are lighting the stove in the mobile sales trailer, setting up shade structures and tables pulling the meat off the bone so that there is hand picked pieces for each delicious sandwich. Once the meat is on the sandwich someone else adds the perfect amount of J Lee Roy’s Dippin Sauce.

After watching all the weeks of preparation, cooking, setup of the event and the tear down and clean up of the event I have a great deal of respect for this crew.

If you live in Northern California you can find J Lee Roy’s Dippin Sauce in the meat department at Raleys, Savemart, Holiday Market, FoodMax and Wagon Wheel Market.  It is also in the condiment aisle at Safeway.  If you don’t live in the area click the link and order online.

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30 Apr 2012
4 Comments

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!

Ingredients

3 pounds top sirloin

5 ounces oyster sauce

5 ounces soy sauce

2 table spoons ginger juice

Pinch of Chinese 5 spice

Posted in bbq, beeercanbbq, Food, Olive oil, seasoning and tagged , , , , ,
18 Apr 2012
5 Comments

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.

Ingredients

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

Posted in bbq, beeercanbbq, Food, Olive oil, seasoning and tagged , ,
16 Apr 2012
2 Comments

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.

Ingredients

2lb tri tip

4 cups brewed cold coffee

Santa Maria seasoning from the Wagon Wheel Market or favorite seasoning

comments and views welcome

Posted in bbq, beeercanbbq, Food, Olive oil, seasoning and tagged , , , ,
25 Mar 2012
6 Comments

BBQ Fish

BBQ tilapia

Are you ready for BBQ fish?  You might be asking, “do you barbecue everything?” My answer is that I try to.  The whole BBQ fish thing started with fish Fridays at the McClure house a few months ago.  I don’t like baked fish and it just seemed weird to fry fish when we are trying to eat healthier.

The fish recipes I have chosen to share with you in this post are the two favorites in my house.  My personnel favorite is tilapia, because it does not have a real fishy taste to it. The salmon also gets top billing, because it is a favorite of my wife and oldest son. You my be asking yourself, “does he get his fish at the Wagon Wheel Market too?” and the answer would be, “yes”. I’m in there every Friday, because that’s when they get there fresh fish delivered. Fresh fish it makes a huge difference in flavor!  If you have access to a local fish market that’s the way to go.

So just like in the last two recipes I start with Kingsford charcoal and mix in a few small pieces of cherry wood. I then return to the kitchen were the fun of trying not to smell like a fish begins.  I start with the salmon because it takes about 10 to 15 minutes more to cook than the tilapia does. I begin by seasoning the salmon with sea salt because this neutralizes the fishy flavor I little bit.  Then I season the fish with Santa Maria seasoning from, yes you guessed it, the Wagon Wheel.  I also add lemon slices and rosemary from my yard. I top the fish off with lemon olive oil from Lodestar Farms.  Then I give the salmon a little more kick by adding dill and some capers. The capers are an important ingredient, because they are my wife’s favorite.  I add capers and dill to the tilapia, as well, but I wait until the salmon has been on the grill for ten minutes. I also like to dip my fish in J Lee Roy’s sea food sauce its has a nice heat to the fish.

Before you place the fish on the barbecue spread the coals in half with a space in the middle, so there is no direct heat on your fish. Burnt fish is bad fish.  Place a piece of tin foil on the grill that is big enough to accommodate all the fish. Then add Lodestar lemon olive oil to the tin foil before placing the fish on the grill.  If you can’t find Lodestar lemon  olive oil you can use a different high quality olive oil. Now place the salmon on the grill,wait ten minutes and then add the tilapia to the grill, as well. Once the tilapia is on the grill let both types of fish grill for thirty-five minutes. (forty-five minutes total for the salmon).  You will know the fish is done when it starts to split. The fish will have a crispy bottom side and a great moist and tasty center that you will love!

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