Pellet Grilled NY Steaks with Cauliflower Bake
Pellet Grilled NY Steaks with Cauliflower Bake - If you're looking to cut back on carbs these days like I am then you might want to check out this post cause it's loaded with a few options you might want to add to your stash of recipes. First, we all know that steaks do not have any carbs so that's a good start. Throw in a cauliflower bake which is composed of cauliflower, butter, heavy cream, cheddar, Parmesan, thyme, salt and pepper and your carb count is still pretty minimal. Only thing missing is a small green salad. Here's where you need to pay attention to the carbs in the salad dressing. I think this is where my downfall is. I tend to be a little heavy handed at times ... something I need to work on. All in all, this turned out to be a great low carb meal.
If your wood pellet smoker-grill has the capability of direct cooking then configure your grill for such. My MAK 2 Star General's direct cooking is called the FlameZone. Preheat your pellet grill on high using any available wood pellets on hand. Reason being is that at such high temperatures you will not produce any smoke. I recommend using a searing grate if you have one in order to help create those beautiful sear marks. No, the searing marks do not make the steak taste any better but it sure makes them look fantastic.
Allow the steaks to come to room temperature before grilling. Season the steaks with salt and pepper. Grill the steaks for about 3 minutes before using a Pig Tail food flipper to rotate them 90º. This is how you create those cross marks. Grill for an additional 3 minutes before flipping the steaks over. Grill until the steaks are done to your desired preference. I like my steak medium-rare so I take mine till the internal temperature reaches 135º to 140ºF. Allow the steaks to rest for 5 minutes before serving.
- 1 large head cauliflower
- 4 tbsp butter
- ½ cup heavy cream
- 2 tsp minced garlic
- 2 cups shredded sharp cheddar
- 1 cup grated Parmesan
- 1 tsp dry thyme leaves
- 1 tsp salt
- ½ tsp black pepper
- Boil or steam cauliflower florets until tender (9 to 13 minutes)
- Preheat oven to 400ºF
- Spray baking dish with non-stick spray
- Place half the florets on the bottom of the baking dish
- Pour half the heavy cream over florets
- Season with half the salt and pepper
- Dot with half the butter and sprinkle half the garlic
- Sprinkle half the cheddar and Parmesan cheese
- Repeat with remaining ingredients
- Bake for 30 minutes until cheese is melted and golden brown
- Let cool for 5 minutes before serving
Smoked a little 14 pound spatchcock turkey on my MAK 2 Star yesterday. Served with a small twist. Instead of the normal mashed potatoes I chose to replace them with mashed sweet potatoes because I need to start watching my carbs. I didn't say eliminate my carbs all together so I had to keep the stuffing and a traditional green bean casserole. As always ... once the Money $Shot photo was taken I drowned everything with mucho gravy!
Spatchcocked the turkey and seasoned on and under the skin with extra virgin olive oil and Jan's Original Dry Rub. Wrapped in plastic and refrigerated for 4 hours. Preheated the MAK 2 Star with Hickory to 180ºF and smoked the turkey for 2 hours. Bumped the pit temperature to 350ºF until the IT at the thickest part of the breast reached 170ºF. Rested the turkey loosely under a foil tent for 15 minutes before pulling the turkey.
For those who may not be familiar with the term "spatchcock" here's a brief explanation:
The spatchcock, also known as "spattlecock", is poultry or game that has been prepared for smoking, roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking is more popularly known as butterflying the bird.
Since there is only the two of us we'll have lots of pulled turkey for future use. Looking forward to grazing, soup(s), and casseroles. Every year during the Christmas holidays I like to stock up on a few smaller turkeys and freeze them for future use during the year. Stores practically give turkeys away to get you into the store.
Organic Edamame Spaghetti
Organic Edamame Spaghetti - The DW and my Granddaughters simply love Edamame Beans (Green Soybeans). We get them at Costco and they'll sit down and wolf em down in no time. So it's not surprising that when we saw Organic Edamame Spaghetti at Costco that it quickly found it's way into our basket. Wow!! 25 grams of protein per serving.
Threw together my pork sausage spaghetti sauce and boiled/simmered ½ lb of edamame spaghetti. It only took 4-5 minutes to simmer the pasta. The Edamame spaghetti turned out real good. Didn't taste all that different from regular spaghetti. Have enough raw product left for 3 more meals ... maybe next time I'll see how it pairs up with an Alfredo sauce.
Instant Pot Pork Loin and Vegetables
Instant Pot Pork Loin and Vegetables - What's better than an Instant Pot? Two Instant Pots to use for a recipe!! One for the meat and the other for the sides. The DW bought me these units when they were on sale big time at different times on Amazon. Had a pork loin on hand and decided to figure out a new way to cook it. Learned a lot from this cook which I'll share in a moment. Overall, I think it was a success and I plan on cooking many more meals using one and/or both instant pots.
The Instant Pot on the left is a 6QT 7-in-1 Multi-Functional Pressure Cooker while the on the right is a 6QT 7-in-1 IP-Smart Bluetooth-Enabled Multi-functional Pressure Cooker. I have never used the Bluetooth function and while it's a nice feature I probably will never use the Bluetooth. The functions on both units are the same otherwise.
The pork loin came out a bit dry but I think it was my fault. Most recipes I found on the internet called for the roast to be pressure cooked for 30-35 minutes. One called for 20 minutes. What I did was cook it for 35 minutes but wound up allowing it to stay warm for 20 minutes while the 2nd cooker came up to steam and then steamed the veggies. Learned that it took my vegetable pot 20 minutes to come to pressure and then I cooked the veggies for 10 minutes. Next time, and there will be a next time, I believe I'll cook the pork roast for 25 minutes and use the quick release method. Meanwhile I'll start the veggie cooker a lot earlier so that both will be done at the same time. Like I said, the roast was a bit dry but it was still edible and tender. It reminded me of when pork was cooked to 160ºF.
Seasoned the pork loin and used 2 cups Apple Cider, medium red onion sliced, and 2 apples sliced. Then pressure cooked for 35 minutes ... Used a trivet -> 2 cups of water, 4 large red potatoes quartered, 3 large carrots, 4 stalks celery, half a pound button mushrooms. Pressure cooked for 10 minutes.
Smoked Tri-Tip Roast to Perfection
Smoked Tri-Tip Roast to Perfection - If you're one of those that thinks Tri-Tip roasts smoked to perfection is a difficult task then read on cause it's so simple that you'll be amazed. Your biggest challenge, depending on where you live, could be finding Tri-Tip roasts. Unlike the West Coast there are sections of the Country where these cuts of beef are not only unavailable but some butchers/meat cutters have no real clue as to what a Tri-Tip is. I have read many postings on forums that report they are unable to find these roasts locally.
Fortunately I live on the West Coast near Santa Maria, California which is where a butcher at Safeway in the early 1950s first grilled a Tri-Tip roast rather than grinding it up for hamburger. As they say, The rest is history.
Started with a USDA Prime Peeled Tri-Tip Roast that I picked up at my local Costco. The beauty of a peeled roast is that the fat cap has been trimmed by the butcher. The only thing that remained was to remove any silver skin. Rubbed the Tri-Tip roast with extra virgin olive oil and Pete's Western Rub. Wrapped the seasoned roast with plastic and refrigerated overnight.
Preheated my MAK 2 Star wood pellet smoker-grill with Hickory to 230ºF. Smoked the tri-tip roast for approximately 2 hours until the internal temperature reached 145ºF. Rested the hickory smoked tri-tip roast loosely under a foil tent for 15 minutes before slicing against the grain.
Served with a side of steamed cauliflower and a green bean casserole. Steamed cauliflower is a great alternative for mashed taters if you're watching your carbs.
As I said, smoking a tri-tip roast to perfection is really simple. Season the roast, preheat your wood pellet smoker-grill to 230ºF with your favorite wood pellet flavor for beef, smoke the roast till the internal temperature reaches 145ºF, rest the roast, slice, and enjoy ... Doesn't get any easier than that!!