Starting to get the hang of this SRG gizmo Onward to bigger and better things. Tonight I decided to give my new Char-Broil SRG Kabob Set a try. The skewers have this cute little cotter pin that goes in the bottom to keep all your goodies on! Who would have thunk it? Seasoned the Top Sirloin yesterday with some Fagundes Seasoning and kept it in the fridge overnight. Placed all the veggies in a ziplock bag and sprinkled them with some Roasted Garlic EVOO and a touch of Fagundes Seasoning. This is quickly becoming my go to seasoning. It’s just plain good on everything …
Skewered the meat and veggies in a random assortment and hung them in the basket. Who ever designed this kabob set did a great job. All dressed up and ready for the SRG.
I read where I don’t need to preheat the SRG but old habits are hard to break so I preheated my SRG on HIGH for about 10 minutes before slapping these beauties in. Heat set to HIGH and the lid OPEN. Here they are roasting away 10 minutes into the cook.
Never did find any posts on kabob cooking times or anything so I took an educated wild guess and picked a cooking time of 20 minutes since all the chunks of Top Sirloin and veggies are different sizes. Here they are after I pulled the kabobs. Learned that the curved veggies need to point down and not up cause I found that when they point up they trap juices from the cooking meat
The money $$hot … a couple of Top Sirloin Kabobs with a side of cole slaw to stay on track with my low carb meals.
The meat was a nice medium rare but the red onions and red/yellow/green peppers were short of al dente. SWMBO said maybe I should try bigger chunks of meat next time which would give more cooking time and get those veggies cooked a bit more. All in all, these kabobs were fun and easy to make with the kabob set and the meal turned out wonderful. Can’t wait to do some more beef, chicken, and/or port kabobs.
Grilling Salmon using a foil boat yesterday certainly didn’t disappoint my taste buds but in essence I learned that it amounted to frying the Salmon. Next time I’ll do them naked on the SRG grill
Decided to break in my SRG grill properly today with a couple of Ribeye Steaks I picked up at Fagundes Meats, my local butcher. Kept it simple by dusting the steaks with a little fagundes Seasoning and left them in the fridge for a few hours. A little mushrooms and fried cabbage along with some steamed broccoli
Here they are after being flipped for their one and only time … Like the nice Grill marks that the SRG provides
The money $$hot … A nice chunk of Ribeye Steak along with some stir fried veggies. Another nice addition to my growing repertoire of Low-Carb meals Bon Appétit !!
Used the SRG as a grill for the first time tonight and decided to do some Salmon and bacon wrapped Asparagus. Formed a couple foil boats and sprayed them with PAM. Seasoned 2 of the Salmon with Riley’s Lemon & Pepper and one with John Henry’s Mojave Garlic Pepper Seasoning. The asparagus was drizzled with some EVOO and dusted with Fagundes Seasoning before being wrapped in some bacon.
Tossed them in a preheated SRG on HIGH and closed the lid
Took 18 minutes for the salmon to easily flake away with a fork and the asparagus was nicely done al dente. The bacon however was clearly not done but it added some great flavor to the asparagus
The money $$hot … Grilled Salmon, bacon wrapped Aparagus, and a nice little salad. Total time about 45 minutes and no cleanup!! Nothing to clean in the SRG and a wonderful low carb dinner
Got a bright idea to use my ½ rack Char-Broil SRG Chicken leg holders with Chicken Leg Quarters. If I may say so myself, it turned out to be a good idea. Once again I used my SRG basket in the Bradley Smoker (OBS) so that after 2 hours of Pecan smoke at 250ºF I could transfer the Leg Quarters right into the SRG. Nothing better than zero Carb Chicken
Here are the chicken leg quarters with a little EVOO rub and Jans Dry Rub ready to go into a preheated 250°F OBS.
Here they are in the OBS after 2 hours of Pecan smoke at 250ºF … Ready to go straight into the SRG
After ~ 35 minutes in the SRG, pulled them when the IT reached 180º
All in all, using the ½ rack SRG Chicken leg holders worked out to perfection
The money $$hot … Staying true to the Atkins lifestyle by having some scrumptious Pecan smoked chicken and some mashed cauliflower. Fortunately, I actually love cauliflower
Got me a 4.3lb Chuck Roast from my local butcher, Fagundes Meats. It was about 1.3″ thick.
Slathered it with Mustard and some Fegundes Seasoning. OBS preheated to 225º. 3 hours of Jim Beam smoke. In at 6:45AM. The Ambient temperature was 38º/Foggy/damp. IT at 54º.
9 hours later IT sitting at 163º and not climbing! Planning to have my Son’s Family over for Pulled Beef Sammies but alas no such luck. I probably screwed up big time but I pulled the Chuck Roast and am now 2 hours into FTC. Here’s what it looked like prior to FTC.
The Chuck Roast is done big time cause it sat there at 163º for hours but I doubt that it will turn out to be pulled beef once the FTC is done in another hour!
What did I do wrong? Should I have left it in the OBS till it hit 190º – 200º? I normally have patience but this time I’m not so sure waiting would have helped Should have just been patient cause it did turn out be be really good sliced roast beef, just not Pulled Beef … There’s always next time …