Huevos Rancheros with Kicked Up Chuck Flank Steak

Ok this was done for Sunday breakfast, I just have not had time to post. Scrambled eggs with American cheese topped with homemade ranchero sauce. Served up with a kicked up flank steak ala Chuck. Thanks buddy! Turned out great!

Ranchero Sauce:

2 cans fire roasted tomatoes rough pulsed in blender food processor

Fine chop or mince 4 cloves of garlic and 3 serrano peppers, cook until softened over low heat in o oil, add tomatoes and a cup of rough chopped cilantro, cook to thick. Once thick, add 1 can chicken stock. Cook on low until it thickens up a bit. Once done, take off heat and add juice from 1 lime and stir

Flank Steak:

Hammer out with meat tenderizer, rough chop one can chipotle in adobo. Kosher salt each side of steak. Then spread chipotles with sauce all over both side of meat. Put in plastic bag for an hour. Take out and scrape excess chipotles off meat. Sprinkle each side with a bit of sugar and grill until med doneness.

ENJOY!

Predictions?

I'll start: Colts 31, Saints 21

Person who gets the closest wins a free one-year membership to PSMGC!

Hammin' It Up -- UPDATED!

Good Morning, Boys!

Happy Super Bowl Eve. Does kinda feel like a holiday weekend, no?

I'm getting the fare ready for tomorrow's festivities and we'll kick off with a -- get this -- 30-pound ham. I've already named him Wilbur.

I rubbed it down with some yellow mustard, followed by a generous portion of sweet 'n smoky rub. I'm guessing this hog will take at least 6 hours.

More later ...

By the way, you heard it here first: Colts 31, Saints 21

Tim W.

UPDATE! Ol' Wilbur has met his proverbial maker! What a beast and such a fun smoke! I'll let him rest (in peace) for an hour or two before carving into sammies. I'm going to whip up a nice horseradish mayo, along with some spicy mustard and regular mayo.

Very Apple Chicken

Whole roaster brined in apple juice, garlic, lemon juice, black pepper, and mustard seed for a day and a half. Rinsed and patted dry. Then rubbed down with: dried parsley, rosemary, sage, thyme, paprika, garlic powder, onion powder, salt, and pepper. Cooked on the spit over lump hardwood charcoal and apple wood. Got to love cooking out in the open braving the elements! I LOVE this time of year!

ENJOY!

Citrus Shrimp Ceviche and Brown's Sweet Skirt

So like I posted in the comments section in the post below, last night was fiesta night at the Schultz house. I know the Ceviche is not exactly a grilled item, however, it pairs so well with something like my standard skirt steak recipe (Alton Brown's, hence the name). Like a wine connoisseur would say about a fine red paired with a nice steak, "It was quite refreshing. Perfect compliment to the meat." Steak was cooked over lump hardwood charcoal, no smoke. Served with Spanish rice and warm tortillas.

ENJOY!

Steve N's Rockin' Ribs

Plainfield's Steve N. says he's no expert in cooking ribs. In the next breath, he says he prepares about 200 racks a year.

Yo, Steve! That's almost 4 racks a WEEK, pal!

Here's "Mr. Novice" ... can't escape without a little "ribbing," Steve! (Damn, that was funny.)

I was browsing the club Web site, admiring the photos and recipes, when I decided to submit my rib recipe. I am no expert by any means, however I cooked probably in the neighborhood of 200 slabs of ribs last year and this recipe is probably the best yet.

These really started in my head a week ago when I was watching that "Pit Masters" show on TLC. I've been on a diet since the first of the year, so I figured what better time to experiment with my rib recipe because, hey, if I messed them up I'd be doing my diet a favor?


I usually coat my ribs with mustard to hold the rub, and brown sugar was part of the rub, but after watching that show I just couldn't help trying it another way. I started with spare ribs trimmed up real nice & coated them with peanut oil. Then I put on my rub minus the brown sugar. If you Google Kansas City rib rub, you can get the basic ingredients. I add some other stuff depending on my taste at the time, but you can use any rub you like. I let them sit for a few hours in the fridge wrapped in plastic wrap. I fired up my grill, which is a Traeger pellet smoker with a mixture of apple and oak pellets and threw them on for two hours at 225 degrees, coating them about every 45 minutes with a spray of plain apple juice.

After 2 hours, I wrap them in foil, putting Parkay squeeze bottle margarine, brown sugar, honey, and onion powder on the foil. Then I put them bone-side up in the mixture and repeat that process on the back of the rib. Then I wrap them up tight in the foil so the moisture stays in. Throw them back on the grill for another hour or so.

Next, remove them from the foil, put them back on the smoker for another hour, sauce them up one side. Fifteen minutes flip and repeat, then take them off and let them sit uncovered in the microwave for a half hour (off of course). I don't know why but for some reason they just turn out better when I do that. All I can say is wow. They start off sweet and juicy and finish with just the right amount of bite-heat-kick, whatever you call it. I think I have a winner. Thanks for letting me share this and I hope to see some great things come out of this club.

Steve, welcome! Don't be a stranger, bud!

Tim W.

Smoking Sirloin

Whole sirloin roast, rubbed down and seared. Slow roasted over a lite hickory smoke and lump hardwood. Served with mashed and corn with chipotle mayo.

ENJOY!!

What's everyone making for the games this weekend?

Chuck M's Tri Tip

My good friend and Futzmaster Chuck M of Homewood sent in his Tri Tip Roast pictures. Commence drooling at will....

Whipped this up on Sunday. Sirloin roast in an Italian-style marinade (red wine, balasmic, garlic, etc.) on the Weber. It was definitely worth the effort. Those remote digital thermometers are the cat's meow!

The Holidays At Rob's Place

Below are pictures sent in by Rob B of Glen Ellyn. Every year, the family tradition involves his brother Rich smoking salmon for the family get together.

Thanks for the pics, Rob. Any details to share (rubs, sauces, smoking wood used etc)? I forgot to ask.

This One's For You, Geno

I bust the balls of Geno K of Aurora and my friend Byron W quite a bit for using gas. However, I have to tell you, Byron's gas smoked concoctions often upstage mine when we grill together.

Yesterday Byron's dad and stepmother came over to his house, as did his brother-in-law and father-in-law. I always enjoy visiting with his family, especially when he cooks. The man loves to cook.

Below are the wings that Byron did, along with a brisket. Since he bogarted the brisket, I didn't get a taste. I'll take that up with him later.

I did have a healthy portion of these wings... very moist, tender, spiced well. Byron loves to make his own rubs and sauces and they always have quite the bite. Good stuff.

Great wings, Byron! I'd say "great brisket" too, but you didn't share that with me. Bastard.

Sorry For The Hiatus

Hey, Guys.... sorry for the silence from the PSMGC webmasters . . . I think I'm the only one without kids so my excuse is lame. I know the others have been busy with holiday stuff (Tim's in Vegas, wish him luck). Lets get through the holidays and we'll be back to our old tricks.

Full disclosure here.... I've been dieting quite a bit since early November and seeing some decent results. This past week with all the holiday cooking and eating out has set me back somewhat, but starting Monday I'm back at it. So, unless you want to see pictures of me throwing a Lean Cuisine into the oven, I'm not creating things the way I used to. I will say that with Bowl Game Saturday right around the corner (FSU v. WVU and the hated UF v. Cincy), I'll be doing something over coals. Until then, bear with us on the hiatus.

Jeff H.

Quick Tip / Little Secret

Things have been even more nuts around the homestead as of late. Puppies have taken over the house. The quick tip / little secret I wanted to mention is a place I have going to for years, but don't think I have ever mention here. If you want quality meat at the best price I have ever seen, and you happen to live (sorry Tim and Jeff) on the south side, check out Berywn Fruit Market. I moved to Homer Glen about 1 and half years ago from La Grange. When i lived up there, I was at Berwyn Fruit Market weekly. With everything so crazy, I wanted to take a shopping trip and really stock up. Only $70 later, I had over 30lbs of meat (including 10 choice rib eyes @ $2.99lb) and am set for the next week or two. If anyone has a place like this that they swear by, please let us know. Below is a pic of one of the "beasts".