Archive for the 'Grilldome' Category



Chipotle-Glazed Baby Back Ribs

Click here for a PDF of this recipe without photos.

If you’ve been following this blog for very long, you know that I’m a huge Rick Bayless fan.  Rick Bayless is famous for, among other things, his frequent use of Twitter.  He recently began a twitter recipe contest that involves him publishing a recipe via his Twitter feed (which is limited to 140 characters for those unfamiliar with the application).  His fans can then make the recipe and send him a photo of the results.  The 10 best responses in signed copies of his latest book, Fiesta at Rick’s.

Unfortunately, I missed the contest (which has been through 4 different recipes so far) while I was in the process of moving, but I still thought I’d give some of the recipes a try.  Here is the exact text of the recipe for Chipotle-Glazed Baby Back Ribs:

Proc 4 grlc,6T ancho,4t sugr&peppr,5t salt,1t oreg,½t cumin.Rub 4 slb ribs;ovrnite.Bake 300 75 min.Blend:7oz chiptles&3/4c honey.Grill;glaze

My longer version is below, but it is essentially identical to his tweet.

Continue reading ‘Chipotle-Glazed Baby Back Ribs’

Thomas Keller’s “Dinner for Dad”

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This meal – barbecued chicken, mashed potatoes, collard greens, and strawberry shortcake – is really pretty basic.  The point of posting it here isn’t so much about grilling chicken as it is making this specific recipe from Thomas Keller’s Ad Hoc at Home. In the book, Keller explains that his father lived next door for the last few years of his life.  This meal, which was his father’s favorite, also turned out to be his last.  The way he describes his feelings about cooking in this book (and in interviews I’ve read or seen on TV) describes my approach to cooking as well: “When we eat together, life is better.  Our lives are enriched when we share meals.”

In the book, Keller includes a number of  “lightbulb moments,” almost all of which are great kitchen tips.  Along with this recipe, he writes “the first lightbulb moment I want to offer is one I was lucky to realize in time, and hope that others will too.  It may seem obvious but it’s worth repeating: Take care of your parents.”  Hear, hear, Chef.

Continue reading ‘Thomas Keller’s “Dinner for Dad”’

Eastern North Carolina-Style Barbecue

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Right after my wife and I got married, we moved to Raleigh, NC where we lived for almost seven years.  During that time, I learned a great deal about Eastern North Carolina-style barbecue.  First, let me get the definitions out of the way.  North Carolina has two entirely different styles of barbecue: Lexington-style (sometimes “Western North Carolina-style) and Eastern North Carolina-style.  Eastern North Carolina-style features slow-cooked pork (whole hog or shoulder only) with a vinegar-based sauce.  Lexington-style uses a tomato-based sauce.

In addition to living in Raleigh, my job provided many opportunities for me to head “down east” to Wilson, Rocky Mount, Tarboro, Greenville, etc.  As a result, I sampled some of the best barbecue that the region had to offer (Bill’s in Wilson, Parker’s in Wilson, B’s in Greenville, Wilbur’s in Goldsboro, Pete Jones in Ayden, etc).  I also have a good friend with a retired-state trooper dad who knows a thing or two about cooking a pork shoulder.  There is plenty of debate about the right way to cook this (whole hog vs. shoulder, coal vs. gas, etc), but I’d like to think this recipe is authentic enough that Benny’s dad would be proud.

From my perspective, there are only a few things required to make outstanding pork barbecue.  They are:

  1. Set your grill or smoker to somewhere between 210 and 230 degrees, ideally indirect heat.
  2. Cook the pork until it reaches 190 degrees internal temperature, then let it rest for 30 minutes or so, during which time it will increase to 195 degrees.
  3. Baste or “mop” occasionally to add moisture and flavor.

That’s all there is to it!

Continue reading ‘Eastern North Carolina-Style Barbecue’

Santa Maria-Style Tri Tip

When we first moved to California, I saw tri tip everywhere.  It wasn’t a cut I was accustomed to seeing in the other places I’d lived, and for some reason I didn’t pay much attention to it.  Eventually I had it cooked Santa Maria-style and loved it.  This has become the stand-by cut of beef I serve if I want to cook something on the grill.  Traditionally, Santa Maria-style barbecue is cooked over an oak wood fire, so adding a couple of chunks of oak to the coals makes all kinds of sense.

Grilldome Salmon

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This might be the perfect way to cook salmon (thanks to the Grilldome).  The dry rub you use is the biggest variable in how this turns out.  Tonight I used a rub with smoked paprika, herbs de Provence, black pepper, and salt.   Continue reading ‘Grilldome Salmon’

Grill-roasted whole-fish adobado

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The whole fish, the adobo marinade mixed with lime juice, and a whole meal cooked on the grill all scream “summer” to me.  It’s only March, but the weather lately is starting to feel much more spring-like, so I thought it was time to break-out this recipe.  A green salad and some white wine is all you need to add to make this a complete dinner. Continue reading ‘Grill-roasted whole-fish adobado’

Simon and Garfunkel Chicken

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Parsley, sage, rosemary, and thyme – get it? Of course you do.  I was tempted to give this a better name before posting, but that’s how I learned it so I figured I’d just leave it.  This has become my go-to chicken-on-the-grill recipe.  It really is the best grilled chicken I’ve ever had – a fact entirely attributable to the Grilldome rather than to my cooking skills.  Continue reading ‘Simon and Garfunkel Chicken’

Adobo Marinated Skirt Steak

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Throw this on the grill along with some sweet onions brushed with olive oil and seasoned with salt, warm up (or make) some tortillas, make some guacamole and some fried black beans, and you’re in business.  Add a salad if you want to increase the healthy factor, several Mexican beers if you want to decrease it, or, ideally, both. Continue reading ‘Adobo Marinated Skirt Steak’


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