Tuesday, April 10, 2007

Easy steak recipe


Easy steak recipe

Start with a good quality cut of meat.

My family and I really enjoy a good NY Strip, but a nice big Porterhouse isn't a bad cut of steak either.
- Small pad of butter (1 for each steak your cooking)
- Sea Salt

Preheat grill to high for about 15 minutes.
Remove steaks from butcher paper and let stand until they reach room tempurature.
Sprinkle each side lightly with sea salt.
Place on preheated grill and cook for 2 1/2 minutes, rotate steaks 90 degress on the grate and cook for another 2 1/2 minutes. Flip and repeat on the other side. After you rotate 90 degrees on the second side add the small pad of butter on top of each steak and cook for remaining 2 1/2 minutes.

Remove from grill and let stand at room temp. for 4 minutes.

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Beer Can Chicken using our Double Barrel Chicken Cooker


Beer Can Chicken using our Double Barrel Chicken Cooker
The beer adds wonderful flavor and moistness to the grilled meat, but if you don't like beer use something else.
• 12 oz. can beer (your choice on brand)
• 4 lb. whole chicken
• 2 Tbsp. Rufus Teague Meat Rub
• 1 Double Barrel Chicken Cooker
PREPARATION:

Remove giblets from inside chicken, rinse well inside and out and pat dry. Sprinkle outside of chicken with 1 Tbsp. of the Rufus Teague Meat Rub. Sprinkle 1-1/2 tsp. of the rub inside the chicken. Pour ½ the beer of choice into well. Sprinkle remaining 1-1/2 tsp. of the Rufus Teague Meat Rub into the beer.


Hold the chicken upright, with the opening of the body cavity at the bottom, and lower it onto the raised well so the well fits into the cavity opening. Pull the chicken legs forward so it stands upright. Tuck the tips of the wings behind the chicken’s back.


When ready to cook, place the chicken cooker in the center of the hot grill. Cover the grill and cook until the chicken skin is crisp and dark brown. The meat will be cooked through (180°F on an instant-read meat thermometer inserted in the thickest part of a thigh, not touching the bone) in about 1-1/4 to 1-1/2 hours. If the chicken starts to brown too much, loosely cover with aluminum foil.


Using baker’s mitts /gloves carefully transfer the (hot) chicken cooker to a level non-burnable surface. Let the chicken rest for 5 minutes, then carefully lift it off the well, being very careful not to spill the hot beer or burn yourself. Carve the chicken and serve. Serves 4-6

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