Depressed that our football team lost so it's Saturday night baby back ribs and low fat Cesar salad with extra garlic and extra anchovies.

Rubbed ribs with brown sugar, garlic powder, onion powder, chili powder, cumin and salt and pepper.  The amounts are to taste with sugar being the largest.  Today for two large racks I used four tablespoons of brown sugar and about 11/2 teaspoons of everything else.  Often lessen the salt for health.

Set the Big Green Egg up for indirect heat using the plate setter and a tin foil pan of water.  Rubbed ribs were in a rib rack for three hours undisturbed at 250.  Then opened the egg and basted them with bbq sauce.  Closed for half an hour, flipped, sauced again and let go another 30 mins at 275.  All in all five hours of smoking goodness.  Forgot to mention I used eight baseball sized lumps of wet hickory to increase the flavor.  Food of love. Enjoy the moments and listen to life.  Peace.  Dr. T.

Cedar Plank Salmon

I have to admit I got lazy.......sorry Big Green Egg.........I grilled on a grill......feels like a sin but here goes....soaked a natural cedar plank for an hour in water.......heated grill nice and warm.......dusted a salmon fillet with garlic powder, chili powder and salt and pepper..........let it go fifteen minutes on the cedar plank just til it starts to smoke nicely......then brushed on Calgary Cattle Boyz sauce and grilled five to seven minutes more.  Major good!  Served with green beans and cous cous (chicken broth) with parsley, chili powder and cayenne.

 Sometimes a quickie can be good!!!

If your cedar plank starts to burn spritz with water/apple juice combo.  Serve on a thick newspaper sheet with the salmon still on the board.  Sure to please the hungry.  Red wine?  Well you choose.

New York Steak

New York Steak on the big green egg is great!  Get your butcher to cut them just over one inch thick.  Rub with olive oil and season with Montreal Steak spice.  Let sit at room temperature for half an hour.

 The cigar is from a friend and I am mighty glad.  Just
once or twice a year so a vice I can justify.



Get the Big Green Egg up to 700 degrees.  Direct heat with the grill.  Let them go four minutes a side until a nice browning appears.  SHUT DOWN the egg completely and let the steaks sit for 8 minutes.  Take off and rest.  Med to med rare.  Vary for how you like them.  But the key is smoking hot for a crust.  Best steaks ever.  Serve with a robust red wine. a mixed green salad and a potato of your choice.

Tandoori Chicken on the Big Green Egg

Bone in chicken thighs on the Big Green Egg.  I marinaded them in a cup of yogurt with curry powder, garlic, lemon juice, cumin, coriander and salt and pepper for about four to six hours.  Then get the Big Green Egg up to four hundred degrees with indirect heat.  I used the plate setter.  The thighs cooked at four hundred for half hour then at 325 for an hour.  Well done and yummy.  Could cook twenty minutes less for more juicy thighs.  Rotate them once for crispy goodness.

 Curry cauliflower is an easy addition.  I chop it up and coat lightly in olive oil and my favorite Lalahs Curry Blend.  Roast it for 35 minutes at 350 then add mushrooms, peas and a tin of curry sauce.  I prefer to make my own with tomatoes, yogurt and spices but sometimes you have to cheat!!!  Another fifteen minutes and the mushrooms and peas are great.

Serve with rice and hot Indian pickles.

Pork Tenderloin and Grilled Eggplant

Did a nice rub of brown sugar, cumin, chili powder, onion powder, garlic powder, smoked paprika and salt and pepper on some pork tenderloin.  Let them smoke with water soaked apple wood for an hour at 400; looking for internal temp of 145 then rest.

Turned out great.  The question is how much smoke you like.  Add some chips halfway to increase flavor.  You could also insert slivers of garlic into the tenderloin to add flavor.

I had an eggplant on hand so grilled that as well.  Slice about an inch thick then marinate in 2 parts olive oil, one part balsamic vinegar, thyme, basil and salt and pepper for twenty minutes.  Yum, yum.

The Big Green Egg is flexible and fun.  Try some different meats and veggies.  The key is to get a good fire going and manipulate it using the vents.  Trial and error!!!!!!!!!

Baby Back Ribs 4-30-30

Try this out!  4-30-30 baby backs (thick from Costco)!!!  On the Big Green Egg set with natural charcoal and large wet hickory chunks at 250 for four hours.  Gently smoking with the goodness of a homemade rub. Make your own to taste---I used brown sugar, onion powder, garlic powder, chili powder, cumin, paprika and salt and pepper.  I never measure just do to taste.  Brown sugar is the largest amount.  I let mine sit in the fridge rubbed for three hours.

 Set up the Big Green Egg for indirect cooking.  This means adding charcoal and hickory into the hopper. Don't over fill but fill.  Then the clay place setter to diffuse heat.  Next a tin foil tray with water in it to keep moist.  Then place the grill on top with the ribs in a rib rack.

After four hours undisturbed at 250 I open up the egg move the ribs out of the rack and shuffle around.  Baste with my favorite BBQ sauce (Calgary Stampede Sauce) and let grill for fifteen minutes.  Then flip and sauce and do for fifteen more minutes.   Final step is to place ribs in a tin foil pan, cover and let rest for 30 minutes on the grill SHUT DOWN.  Meaning vents closed.  Rocking good.  Tender but still have some competition bite!  Dave and Wil are waiting patiently.  Served with red wine, potato salad and a kale coleslaw.  Simply fun!!!

Whole Chicken on the Big Green Egg

Have tried whole chickens three times on the Big Green Egg and still not perfected.  Today I pushed garlic, rosemary butter under skin and placed half a lemon inside of each.

Using indirect cooking with the place setter and a tin pan of water the chicken seemed to steam a bit.  I cooked them for two hours at 300.  They were delicious; smoked with apple wood and one chunk of hickory but we felt they were too moist (if that is possible).  Next time no pan with water and see what happens.  Good reviews from those who ate them!!!