Sophie's Foodie

In an earlier post I talked about Weber Genesis E-310 Gas Grill. Now, it's time to introduce another fabulous gas grill the Weber Genesis S-320.
It's a step up from the E-310 price-wise, currently $917 at Amazon versus $699 for the E-310. The units have the same features and look alike. So what's the difference?
Mainly, the stainless steel construction of the S-320 is the answer. In essence, you are paying for this stainless steel construction which allows longer longevity of the BBQ unit, not to mention that many think the SS look is "super cool".
Features are:

Has a fully enclosed storage area. (You may not think this is important until you try to store all your BBQ tools on other barbecue units)

Is a three-burner unit, meaning two under the hood and a side burner

42,000 BTUs, which means more than adequate for cooking hot and being able to sear steaks

Lot's of cooking space and has a warming rack and it looks cool

Critics rate it the best gas Barbie between $500 and $1000

Some barbecue purist will tell you that you can't BBQ on a gas grill�.no way! With slow-cooking, the use of a smoker box, or lava rock, and/or a water pan, and with the right marinades and rubs you can achieve all kinds of excellent barbecuing results...especially on the Weber Genesis S-320 Grill.
Personally, I have a gas grill, a charcoal grill and a wood pellet grill. I use all three, but I use the gas grill the most because it is super convenient to use. I have experimented enough with gas grills to get outstanding BBQ results.The Weber Genesis S-320 Gas Grill may, or may not be for you, but I would sure take a serious look at it since it is an outstanding value for the money, and it's built like a brick chicken house, of course minus the chickens.

Labels: Barbecue, BBQ, Weber Genesis E-310 Gas Grill, Weber Genesis S320, Weber Grill S-320, Weber S320 Gas Grill

I keep posting about pork loins. Mainly, because they are reasonably priced, lean, super good and very easy to fix. I have already given you a couple of recipes in past posts, but this one is right out of the "Traeger Grill Owners Handbook".
Ok, I can't help myself I made a few deviations from the recipe, but I will give credit due where credit is due. I am impressed with my Traeger Grill (See Below) and I am very impressed with the recipes that Traeger owners come up with, and above all their level of expertise.
If you are thinking about hitting the BBQ competition circuit, well you might want to bring a Traeger to the gun fight (to borrow a jazz phrase), " With something that Cooks!"
Caribbean Roast Pork Loin

A one pound, plus Boneless Pork Loin

Tablespoon of Extra Virgin Olive Oil

One half teaspoon of Black Pepper

One half teaspoon of Sea Salt

One teaspoon of Ground Nutmeg & one teaspoon of Ground Cinnamon

If you don't have one, get one�..a Tupperware Marinating Pan (see below). They are plastic, heavy duty and you can flip them over without spilling the works. Place all the above ingredients in the container and rub over the entire pork loin.
Refrigerate over night. If you don't have a Tupperware pan, use a heavy duty plastic bag. However, plastic bags can get spendy after a while. Don't marinate anything in aluminum foil or anything that is aluminum.
Start the grill, or oven, and maintain a temperature of at least 325 degrees. If gas or a charcoal grill you will want to cook on indirect heat, meaning heat one side and cook on the other.
Before placing on the grill let the pork loin sit out for at least 30 minutes. Also, I don't like to sit my pork loin directly on the grill so I place it in a shallow pan and then onto the grill fat-side up.
Cook for at least two hours. But, don't overcook or your pork loin will be as dry as a bone. In the last 20 minutes of cooking, I like to mist with an equal amount of orange juice and apple cider vinegar. This adds a nice crust to the loin. Make sure the roast reaches a temperature of 170 degrees or thereabouts.
Once cooked, wrap in aluminum foil and let it sit out for about fifteen minutes prior to serving. You will find that a pork loin is as lean, if not leaner than any other meat out there including chicken breasts. There are mucho recipes for pork loins out there and this is just another mucho good one to sink your teeth into!

Labels: Barbecue, BBQ, Pork Loin Grilling Time, Pork Loin Marinade, Pork Loin Recipe, Pork Loin Recipes, Roast Pork Loin Cooking Time, Traeger Grill, Traeger Grills, Traeger Pellet Grill, Traeger Recipes

They have barbecued spaghetti in Cincinnati (And really super excellent good stuff) , but why not any Barbecued Potato Salad! Do we really have to go to Orygun to do this?
As Clint would say, "Well, you better know your limitations....you can barbecue potato salad.... if you want, but only if you think you're lucky....well do ya, punk?"
Anyway, this is a recipe for potato salad (that U maybe not wanta kinda throw on the BBQ Grill, mon)!
This is my wife's recipe. I am partial, but I have never eaten a better potato salad than hers! I know I lost it�nobody can possibly have a better recipe for potato salad than Amy WinebeatUupbadmon!

Red, or Yukon Gold, Purple Potatoes. (Use the best! Use a combo!)

Mayo

Eggs

Black Olives

Green Onions

Dill Weed

Hamburger Dill Pickle Juice

Boil, or nuke, in their jackets whatever amount of potatoes you think that you and your family can eat. You might even want to boil more potatoes than you think you can eat. Cool the spuds, meaning stick them in the fridge. And, yes, even overnight.
Ok, this is where the barbie comes in. Don't nuke the spuds, dude! Don't boil them, mon! I don't know why but they just taste better when you cook them on the grill outside. If you don't know how to do this, leave notes on my blog and maybe I will help you, and maybe I won't.
Meanwhile, (back at the ranch), hard boil about four or five eggs, cool them too. If you don't know how to boil eggs...Geez, maybe we get back to "how to boil water"!
Get yourself a great big Martha bowl. If you don't know who Martha is, don't bother with this recipe, buzz off!
Slice up the cooled potatoes (jackets and all, if you prefer), and eggs. Slice them, but don't dice them. Put them both into that big bowl and add enough Mayo to adhere the works.
Slice up a dozen, or so black olives. Cut each olive into thirds. Cut up and add a couple of green onions. Maybe add some more Mayo. Add a half cup of Dill Pickle juice, and sprinkle on a liberal portion of Dill Weed.
For The Rednecks: Not "dim", dude...."dill"! Stir all the ingredients. Refrigerate and let things mingle before serving.
You could add bacon to the salad. You could add cajun seasoning and/or cracked pepper.
I realize that this is not Amy Baby's recipe for potato salad. You could hurt her feelings and she may beat on your bode, but try it anyway.

Labels: Barbecue, BBQ, Potato Salad Recipe

On Monday, January 12th, (Let's get real, this wasn't really on the above date) I got off my duff and barbecued a watermelon roast and a pork loin on my gas grill. The roast is on the front part of the grill and the pork loin in back using a Brinkmann Water Pan and Grill.
You can purchase the pan through Amazon (below). Get the grill at a local hardware store that fits the pan.
It's well worth your time to do this, but most folks won't bother.
I prefer to barbecue these type of cuts using a water pan between the fire and whatever I am barbecuing. You won't believe how it keeps the moisture in. And you can put onions, garlic, apple, oranges, liquid smoke, a brew ( or put the brew in you), and just about anything you want to flavor the meat with in the water pan.
Prepare the watermelon roast by applying EVOO and a Dry Rub. I used my favorite "Wild Willy's Number One-derful Rub Recipe" ......see my earlier post here for the recipe.
There was "no further action required" with the watermelon roast, other than sprinkling a little more Rub on it. But, with the pork loin, I applied and rubbed in Paul Prudomme's Pork and Veal Magic (below) as the Rub and covered it with plain-old yellow mustard, and then sprinkling on even more Pork and Veal Magic, but not rubbing it in this time.
I put it all in the fridge overnight (in a safe marinade pan, don't use aluminum foil) and then sit it out on the kitchen counter for about a half hour before barbecuing. In the meanwhile I started the gas grill on high, on only one burner. Although you can turn on all the burners.
Place the water pan in the middle of the grill so you can shut the lid while cooking. Turn the heat to medium 325-350 degrees.
Using the water pan feature, the barbecuing times will increase, but check your watermelon roast after an hour and a half for doneness ( I don't do well-done). The pork will take longer...170 degrees. (I had a pop-up button on the pork) Don't overcook!
I didn't mop the roast like the normal person would, but after an hour or so on the grill, I sprayed on a mixture of apple juice and apple cider vinegar on the pork loin. (Get a spray bottle like what is in the above photo). Spray every half hour after until the loin is done, or you are personally smoked and done!

Labels: Barbecue, Barbecuing, Brinkmann Water Pan, Gas Grill, Paul Prudomme Pork And Veal Magic, Watermelon Roast

Beer can chicken is popular and for some very good reasons....it's moist, it has beer content and it tastes good!
Here's a simple recipe: but first don't use a beer can. In my previous posts I mention using a beer can to sit the chicken on, although I never have personally. Sure it's economical but beer cans are aluminum and are painted.
It has been pointed out to me that when aluminum and paint are combined with heat it can have a toxic effect and can be very unhealthy. Why would you invite "Unhealthy"? In short, don't sit your chicken on a beer can when you are barbecuing it.
Ok, you say, "The Dude is just trying to sell me something else!" Well, yes I am and it is a hell of a lot safer than sitting a chicken on a beer can and cooking it.
What I recommend is that you look into a chicken throne, a vertical chicken roaster, a chicken rack or whatever you want to call it. The one I recommend is the Steve Raichlen Stainless Steel Beer Can Chicken Rack. (See Below) It's the best, make things easy and they are economical.
So, let's grind this right into the dirt! The reason is: His chicken rack is not aluminum, it's not painted, it is stainless steel and it will hold a heavyweight chicken up vertically like it should and you won't have to worry about the toxic thing or the chicken falling over like you do with the beer can thing.
Now to the recipe: You need to apply a Rub. But first, clean the bird and pat dry. Sprinkle a generous amount of Italian Seasoning and Garlic Granules in the cavity and on the body. I like to gently cut open some of the skin and apply there.
One of the best marinades I have discovered for chicken is "Catalina Dressing". It has all the ingredients you need to give your chicken a fabulous flavor. Well, then there is the beer.
Pour the dressing on! Put lots of it on and don't forget the cavity. Sprinkle more Italian Seasoning and Garlic on, but don't rub it in this time.
Marinate the chicken over night in a marinating pan or plastic bag. Take it out of the refrigerator at least 30 minutes before putting it on a pre-warmed grill.
Hey, you can do this Dude on a gas, charcoal or a wood pellet grill and get super neat results. You will want to set your gas or wood pellet grill to a medium temperature of around 325 degrees.
I have a Traeger wood pellet grill so this was a piece of cake because it cooks on indirect heat. On a gas grill, fire up only one side of the grill and cook on the other. With charcoal, you want a 3-zone split fire. Pour some brew into the chicken throne cup, but only about half full. You'll find that there be more liquid coming out of the chicken than what you care about.
Cooking time is about two hours, or 190 degrees. Be careful when it's time to get the Dude off the grill. Don't be spilling hot stuff all over yourself. Wrap the chicken in foil when done and let it sit out for 15 minutes, or so and then serve. I don't recommend doing a beer can chicken in an oven. You can, but make sure you have a large tray that will handle all the liquid that comes out of the bird.
This is a simple recipe! Why make it complicated? Your friends and family are just going to love it and you will get more compliments than you can handle! You'll be a celebrity and be signing autographs.

Labels: Barbecue, BBQ, Beer Can Chicken, Beer Can Chicken Recipe, Beer Can Chicken Recipes, Chicken, Chicken Rack, Chicken Recipes, Steven Raichlen Stainless Steel Beer Can Chicken Racks, Traeger Recipes

Here's a simple recipe and a simple way on how to grill pork ribs on a gas grill, or for that matter, any kind of grill.
This is not a recipe for Baby-Back ribs. The ribs that I'm barbecuing here are more like Pork Chops. They are pretty good size, very lean and have what looks like a T-Bone.
In the above photo, please note that there is a water pan, filled with water between the pork ribs and the main gas grill. This is a form of indirect cooking.
Don't let this method of barbecuing turn you off. It's worth it. Please read my Ezine Article. You can even add a "smoky flavor" on a gas barbecue if you want. The article tells you how.
Having a water pan between the heat and the pork ribs keeps them from burning during the cooking process. Hey, it also adds moisture, and flavor to the pork ribs.
You can buy an accessory grill and large shallow pan at most hardware stores. Make sure that whatever size you purchase is larger than whatever you will want to barbecue, or anything hanging over the edge of the pan will burn big time. What to do? What do do? What to do?
Ingredients: Pork Ribs, � Cup Sodium-free Soy Sauce, Teaspoon of Crushed Garlic, Large Tablespoon of Ground Ginger
Prep: Wash and pat dry pork ribs. Place all ingredients in a marinating container, or large plastic sack. Shake, rattle, and roll over night.
When you are ready to barbecue. You are ready to BBQ, right? Let the ribs sit out about 30 minutes before you are ready to put them on the BBQ. Fire up your grill and get up to 400 degrees, plus.
Cooking times will be longer because of the water pan. Unless you run out of water, or have the ribs hanging over the edge of the pan they won't burn.
Place the water pan in the center of the main grill. (See the Brinkmann Water Pan) You can find a circular grill (Cooking Grid) to fit over the 13.5 inch pan at the local hardware store. Fill the pan with hot water, and also add whatever marinade you have leftover to the pan.
Shut the hood! (as Foghorn Leghorn would say: "Hey, I mean, I mean shut the hood on the grill and keep it closed!") Cooking time will be approximately two hours for six large ribs. In the last fifteen minutes or so if you want to add a nice BBQ sauce, you can. I prefer to mist on an apple juice, vinegar mix with a spray bottle for additional flavor.
Check the pork ribs for doneness. They should reach an internal temperature of 170 degrees. If you, yourself reach an internal temperature of 170...you're done!
Once cooked, wrap the pork ribs in foil and set them aside for 30 minutes before serving. Serve grilled pineapple and fruit on the side. And, how about some grilled veggies, too?
I hope you were paying attention because this is a super duper method on how to grill pork ribs. Try em', you'll just love em'!

Labels: Barbecue, BBQ, Grill Pork Ribs, How Long Does It Take To Grill Pork Ribs, How To BBQ Pork Ribs, How To Cook Pork Ribs, How To Grill Pork Ribs

Gas grills are a way to go if you are looking for convenience and versatility, this will especially include the Ducane 4100.
The Weber barbecue folks acquired Ducane not to long ago, and nothing has dropped off in quality from the Ducane quality of years past. The unit is heavy stainless-steel with four fast-heating burners and an abundance of grill area.
Not only is it a handsome looking BBQ, it has a totally enclosed storage area for your tools and the propane tank.
Temperatures can rise to 600 degrees and is perfect for searing those steaks to perfection immediately after work. The unit is ideal when grilling for large crowds.

Outdoor gas grill with 4 stainless steel burners

48,000 BTUs for high temperatures and 693 square inches of total cooking space

167 square inch warming rack

Electronic ignition and professional-grade lid thermometer

Stainless steel wire cooking grates for easy cleanup

5- year limited warranty

Priced in the $400.00 range

Most folks think you have to spend $1000, plus to get a quality gas grill. Not long ago that was true. But, with the Ducane 4100 you get a durable, quality grill for less than half of that.

Labels: Barbecue, BBQ, Ducane 4100, Ducane Affinity 4100, Gas Grill, Gas Grills

I have mentioned in other posts, that I have a gas grill, charcoal smoker and a Traeger Pellet Grill. I use them all, but for slow-cooking my Traeger puts out results that most other grills only dream about.
If you are not familiar with the Traeger brand they use a special wood pellet that is conveyed from a hopper to a small fire pit by an auger. There is a metal plate between the fire pit and the grill so that everything that you cook is done so by indirect heat.
Anytime that I BBQ a pulled pork, ribs, turkey, or if I do a couple of chickens at the same time, I use my Traeger. I have a Lil' Tex Elite and will have had it for two years come this Xmas.

The Traeger Pellet Grill is designed for slow-cooking. I am amazed on how moist and tender the meat turns out. What's cool is the wood pellets come in different flavors, like cherry, mesquite, alder, apple and so on.
The meat takes on the flavor of whatever pellet you are using. Many of the Traeger owners mix flavors to get a unique taste.
The units are built like "Brick Chicken Houses". They are well constructed and built to last.
Personally, I have found my Traeger Grill to be very economical to operate as compared to gas or charcoal. You should get the same results.
Traeger Smokers are very easy to operate. The clincher is: that you will get outstanding results with these grills even after a couple times of using one.

Labels: Apple Valley Westside BBQ, Barbecue, Traeger, Traeger Grill, Traeger Grills, Traeger Pellet Grill, Traeger Pellet Grills, Traeger Smokers

Whether you are cooking a pork loin in the oven, or on the BBQ, there are hundreds of recipes to choose from. But, if you are like me, you want mouth-watering results, you want it fast, and you don't want any hassles.
Real simple recipes are my specialty. Why make it hard on yourself when you don't have to.
I try to buy the biggest pork loin I can find on sale at the market.....work at it a little, you'll find one! The latest I bought was big enough to cut into three pretty good size roasts.
The best part is: all this lean beautiful pork loin was only $12.00. I barbecued one and froze the other two.
You can use any quality dry rub, but I have found Chef Paul Prudhommes Pork and Veal Magic to be excellent. I buy a big can of it that lasts forever.
Wash and pat dry the roast. Sprinkle on a generous amount of dry rub over all parts of the pork loin and rub in.
Apply a generous amount of yellow mustard over the roast. Sprinkle again with dry rub, but don't rub it in this time.
Marinate over night in a plastic bag or container. Do not use aluminum foil or a metal pan.
Before you place the pork loin on the barbecue, or in the oven, let it sit out for 30 minutes. Preheat the oven or BBQ to 325 to 350 degrees.
I have done a pork loin both on the barbecue and in the oven. With the BBQ, I use a water pan sitting the pork loin on top of a grill. You should try this.
In the oven I use my SchlememmerTopf Clay Pot. You'll never go back. Also, I do things a little differently than on the BBQ, I add carrots, potatoes, onions to the pot. Everything simmers in its natural juices and the results are phenomenal.
Cooking time for both methods borders on two hours. Internal temperature of the pork loin should reach 170 degrees.
Once the pork loin is done, wrap in aluminum foil and let it sit out for a least fifteen minutes prior to serving.
This is about as simple of a recipe that I can offer. But, don't let simple recipes bother your excellent gourmet tastes. You will undoubtedly impress your guests and yourself with this excellent method of preparing a pork loin.

Labels: Barbecue, BBQ, Pork Loin Grilling Time, Pork Loin Marinade, Pork Loin Recipe, Pork Loin Recipes, Roast Pork Loin Cooking Time

I don't post every time I barbecue a beer can chicken, but there are a bunch of cool recipes to be had. So here is another to confuse the devil out of you!
If you remember from my last post...(you do don't you?), what the "beer can, or chicken throne, roaster" idea accomplishes, whether it is the brew, or other cool liquids, is to add moisture to the chicken. It also adds great flavor.
A lot of moisture comes out of the bird, and you want it to get as much liquid back into whatever you sit the chicken on, plus, not just have a messy mess onto you're cool grill. So, leave room!
How hard can that be? We'll have a test later to see if your brain is around.
As "Foghorn Leghorn would say, "If you can, can to catch all that steamin' heavin' liquid from that chicken!"
Man, I don't mean that! No chickens, dude! I mean "Beer Can Cow, Man"!
Overview Time: Add a "rub" and/or marinate the chicken beforehand over night, insert a chicken throne, with about half a throne container of brew into the cavity of the chicken. Barbecue it in an upright position, cooking approximately two hours until the bird reaches a 190 degree internal temperature.
(Please note that in a post of May 11, 2010 I no longer recommend using a beer can...they can be toxic...please use a stainless steel chicken throne...they are economical too)
To make this whole thing work you need a big chicken. Remember you are inserting something that has to fit into a rather small cavity. Notice: Please note I have made zero, nada smart remarks here!
Prep Time, dude: We are going to apply a "Rub". See my prior post on making your own. Or, you can simply buy a superior pre-made one like Chef Paul Prudhommes Poultry Magic (Below). Make sure you apply plenty of Rub into the cavity. Rub it in with your hands.
You will find that "Catalina Dressing" makes an excellent marinade. This is not "Duh Time!". It has all the ingredients you need to give your chicken a super, duper, awesome fabulous flavor.
Spread a generous portion of Catalina Dressing over your entire chicken, including the cavity. Sprinkle more Rub on the chicken, but don't rub it in this time.
Marinate the chicken over night in a marinating pan or plastic bag. Take it out of the refrigerator at least 30 minutes before putting it on a pre-warmed grill.
Beer can chicken is easy to do on a gas, charcoal or a wood pellet grill and get excellent results. In this session, I barbecued the chicken on my Traeger Grill. I have a built in pan that eliminates the dripping from the grill and runs them into a bucket.
You will want to set your gas or wood pellet grill to a medium temperature of around 325 degrees. With charcoal, you want a 3-zone split fire. If you don't know what that is, leave a comment.
Cooking time is about two hours, or 190 degrees. Make sure you have reached the 190 degree mark.
Be careful when it's time to get the chicken off the grill. You don't want to be spilling hot liquid all over yourself.
Using a Chicken Rack, Throne, Vertical Chicken Roaster makes thing simpler, really because it is easier to balance the chicken. Take a look at one!
If you don't care about impressing family and friends with a Beer Can Chicken, well just impress yourself!

Labels: Barbecue, BBQ, Beer Can Chicken, Catalina Dressing, Chicken, Chicken Rack, Chicken Recipes, How To Barbecue Chicken, Traeger Recipes, Vertical Chicken Roaster