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Found 5 results

  1. Table Steaks These steaks were grilled at 450 degrees because Big Joe was tired that night - needing a good clean out, charcoal was pieces from bottom of the bag, and airflow was clogged up... and man they were great. Proves you don't need to go blast furnace hot to have a really nice steak cook. Dad handled the eggplant and zucchini direct heat grilling as the first shift and cranked tired Joe up to whatever he would deliver. Son took over and did the perfect steak cook simply seasoned using salt, pepper, and a dusting of imported Spanish Chiquilin bra
  2. This is a recipe I saw in the latest Eating Well magazine, and adapted to my own taste. The picture is for a smaller casserole than the recipe, because I made the larger to take to a potluck and it all disappeared! Even the kids liked it (maybe the bacon?). Anyway, it's a great use of those fresh veggies we may have in our garden or farm stands now. I served with beef empanadas and salad. Char baked Tomato, Zucchini and Eggplant Casserole with Bacon 1/3 cup EVOO 1 onion, peeled and sliced 5-6 small tomatoes, thinly sliced Kosher salt and pepper 1 small eggplant, about 6 inches
  3. I know ... I know. Sorta. Kinda. Lasagna. Here's the thing. On days that I'm not going to feed H and/or Z, I generally try to make a veggie meal for myself. As I've mentioned before, they get twitchy if there's not meat in a meal. Me? I like veggie now and then. So tonight I had planned to use one of the eggplants from the farmer's market, some of the leftover roasted zucchini, and a few other things and make lasagna. Except halfway through the roasting of the eggplant, I realized I didn't have any ricotta or any milk with which to make ricotta. If I didn't already have veggies on the
  4. Pork Sirloin Tip Roast and Spicy Eggplant Cooked Kamado Style with Black Rice Side Dish This was an easy and quick cook done on Big(Red) Joe using the main cooking grid and the expansion rack. The Prep Two pork sirloin tip roasts (about 2.5 lbs each from a Costco 4 pack) were prepared by simply rinsing and drying, then rubbing with a light coat of a Mediterranean oil blend (olive, grapeseed, canola). I utilized a different seasoning approach -- I took about 8 garlic toes and minced then with a knife and then added a bit of salt and using a fork ground the garlic into a paste.
  5. Lets eat chicken! Roast Chicken , Roasted Yams, Grilled Eggplant, & Zucchini with a Creole Tomato Sauce - facilitated by Big (Red) Joe A Double Stack on Big(Red)Joe The Yams The Eggplant The Zucchini A Tasty Looking (and Juicy!) Chicken - flavored by cherry wood smoke Sliced and Ready to Serve (my wife stole a leg...LOL)
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