Loves me some Weber. 'Nuff said.

Giveaway: McCormick Grill Mates® Gift Pack

This is the first giveaway that I've ever held here on the blog. The good folks at McCormick Grill Mates® have offered up this pack of marinades, rubs and accessories for one fortunate reader.

The pack consists of the following:

The rules are pretty simple.

  • To enter, just leave a comment here.
  • This giveaway is open to all entrants residing in the United States only.
  • Since I need a way to contact the winner, your comment must either link to or contain your e-mail address.
  • No entries will be accepted after 12 PM Mountain Time Friday, October 1, 2010.
  • The winner will be chosen at random from all eligible entries (via
  • The winner will be contacted via e-mail.
  • In the event that the winner cannot be contacted another winner will be chosen.
  • Of course, shipping is on me.

Important: Again, I must have a way to find your e-mail address. If it's not in the comment text I will look at your profile and your blog(s). If you don't see your comment posted within a few hours, it's because I couldn't find your e-mail address.

Congratulations to Debbie Franklin!

I will contact you for your shipping information.

Thanks to all of you who entered. I really appreciate your kind comments and encouragement.

BBQ Pitmasters on TLC

The season two finale of the BBQ Pitmasters series airs tomorrow night on TLC. After withholding my judgement thus far, I have to say that this year's series was a fail for me.

Even my wife, who is only tangentially interested in barbecue at all, said, "This show is just bad." I agree, and I'll just leave it at that.

Here's to what might have been...


Grilled & Glazed Carrots

Here is a great quick and brain-dead-easy grilled side dish that can compliment a wide variety of dishes. If you've got the grill fired up, these take mere minutes. How can you really go wrong with carrots, balsamic, and honey?

6 carrots (as equal in size as possible)
1/8 cup Balsamic vinegar
1/8 cup Honey

Combine the balsamic and honey in a small bowl, whisk to combine and set aside.

Peel, trim and slice the carrots in half horizontally.

Put them in a zip-top bag and seal, leaving about an inch unsealed.

Cook the carrots on high in the microwave for two minutes, or until they are slightly flexible. This shortens the grilling time greatly.

Note: You may need to adjust the cooking time depending on the size of your carrots and the power of your microwave.

Grill the carrots on a medium-high grill (about 400*) for three minutes.

Flip them over, brush them with the glaze and continue grilling another three minutes.

Remove the carrots to a platter and brush them with the glaze.

Serve and enjoy.

Labels: ,

Gyros On The Grill

Last weekend I finally tackled something that I have long wanted to try -- making my own gyro meat. Of course I had to grill it, and I am very pleased with the results.

You can't have a great gyro without a great tzatziki sauce, so I tackled that as well.

I tried as best I could to keep this recipe as traditional as possible. The only exception is my non-traditional final assembly.

1 lb Ground sirloin (or standard 80/20 ground beef)
1 lb Ground lamb
2 tsp Granulated onion
2 tsp Dried oregano
1 1/2 tsp Granulated garlic
1 tsp Sea salt (or Kosher)
1 tsp Dried marjoram
1 tsp Dried thyme
1 tsp Black pepper, ground fresh
Pita bread
Swiss cheese, sliced
Chopped lettuce
Chopped tomatoes
Chopped red onion

Tzatziki Sauce
1 1/2 cups Greek yogurt, or drained plain yogurt
1/8 cup Honey
1 medium Cucumber
1 tsp Dried dill
1 tsp Sea salt (or Kosher)
1/2 tsp Ground white pepper
1/4 tsp Granulated garlic
1/4 tsp Ground cumin
Juice of 1/2 lemon

Important: Make sure that your dried herbs are fresh. They only last about six months, so if they're old get some new.

Peel the cucumber, slice it in half lengthwise, then use a spoon to scrape out the seeds. This will help keep the sauce from being too watery.

Mince the cucumber, put it on some plastic wrap, and sprinkle with a bit of the salt.

Wrap the cucumber up in the plastic wrap and let sit for about 30 minutes. The salt will help draw some moisture out of the cucumber.

In the mean time, add all of the remaining sauce ingredients in a medium mixing bowl and whisk to combine. Cover and refrigerate.

When the cucumber has rested for 30 minutes, open one end of the plastic wrap and squeeze out as much water as you can.

Add the cucumber to the sauce, stir to combine, cover and refrigerate.

Combine the beef, lamb, granulated onion, oregano, granulated garlic, sea salt, marjoram, thyme, and black pepper in a large mixing bowl.

Roll up your sleeves and get those freshly-washed hands in that meat! There's simply no dainty way do do this. Mix it evenly so that all of the ingredients are well incorporated. Squishing between your fingers works well.

Form the meat into a loaf and put it in a disposable foil loaf pan. Cover the pan with plastic wrap and refrigerate for at least two hours.

Gyros On The Grill

Start your grill and prepare for indirect cooking over a medium fire (325-350º).

Grill the loaf indirect for one hour.

Gyros On The Grill

Remove the loaf from the pan and continue grilling indirect for another 45 minutes or until it reaches an internal temperature of 160º.

Gyros On The Grill

Remove the loaf from the grill, tent with foil and let cool for about half an hour.

Once the loaf has rested, slice it thin.

Gyros On The Grill

Add more coals to your grill, if needed (still indirect at about 325º), and cover your grill grate with foil.

Put two slices of Swiss cheese and slices of the loaf on each piece of pita bread.

Put the bread on the grill and cook indirect until the cheese is melted.

Gyros On The Grill

Dress each sandwich as desired with lettuce, tomato, tzatziki sauce, and red onion.

Gyros On The Grill

Serve and enjoy!

Labels: , , , ,

Cheesy Pastrami Reuben

What do you get when you combine cheese bread, Angus pastrami, Swiss cheese, sauerkraut and honey mustard? You get a great light lunch! Well, that's all true, except the light part. This monster is quite the caloric indulgence. Have a recliner or cot handy.

This isn't so much a typical recipe, but just a quick run-through of the making of this monstrosity.

Preheat your oven to broil.

Slice the loaf of cheese bread in half horizontally.

Slather the inside of each half with a thin coat of honey mustard.

Add sliced Swiss cheese to the top.

Cheesy Pastrami Reuben

Cover the entire bottom with two layers of sliced pastrami.

Top the meat with a nice layer of drained sauerkraut.

Cheesy Pastrami Reuben

Put the bottom (meat laden) half on a sheet pan and broil (center rack) for about five minutes. You just want to take the chill off of the meat and dry the kraut a little.

Turn the oven to bake at 350º and add the top (cheese side up, of course) to the oven rack and bake five minutes.

Slide the oven rack out and carefully turn the top over onto the bottom.

Bake five minutes more.

Slice, serve and enjoy!

Note: I apologize for the poor pictures. The good camera wasn't available.

Stories Of Change from Sojourn Community Church on Vimeo.

I ran across this video today, and I just have to share it. I can personally and joyfully attest to its message. What an infinitely holy, powerful, loving, merciful and gracious God I serve!
He himself bore our sins in his body on the tree, that we might die to sin and live to righteousness. By his wounds you have been healed.
- 1 Peter 2:24

<< Older Posts

Newer Posts >>

Pit Barrel Cooker
Popular Recipes
All-Purpose BBQ Seasoning Braised Nectarines with Champagne Honey Caramel Classic BBQ Chicken Drumsticks Cuban Rueben Grilled Chicken Cordon Bleu Homemade Hot Sauce Hungarian Braised Short Ribs The M.O.A.B. Pulled Pork Pockets Rattlesnake Tails Slammin' Salmon Sweet-n-Sassy BBQ Almonds View all of my recipes
Other Popular Posts
Competition BBQ 101 Review: Original vs Competition Kingsford® Charcoal Review: Kingsford® Competition Briquetes Discovery: Kiwi Knives Discovery: Quality Inexpensive Injector Book Review: Serious Barbecue