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Posts Tagged ‘grill’

Summer Grilling Review & Receive Series

Posted by Caveman Cooking on July 29, 2015

Summer Grilling Review & Receive Series ProductsCaution: Caveman Cooking and Broil King are proud to announce the Summer Grilling Review & Receive Series! For the next five weeks, each Monday (starting this coming Monday 8/3/2015) we will review one of Broil King’s fine collection of grilling accessories. On Friday of each week during the series, one lucky person will win their own sample of that week’s accessory!
I know what you’re saying. “Cave! How did this come to be? And, how do I win?” The answer to the first question is that the fine folks at Broil King liked our review of their Baron 440 Grill so much, they asked if we would be willing to review some of their BBQ accouterment. Of course, we were raring to go. But, we thought some of you might like to try them out, too. The BK clan thought that it was an excellent idea.
So, to gain an entry to each week’s giveaway, you’ll have to read the review here on the C3 blog and comment with the words “I WANT ONE” by 11:59:59PM PDT on the Thursday of the week the item is reviewed. Want additional entries? It’s simple! Gain an additional entry when you “Like” Caution: Caveman Cooking on Facebook, and another each when you follow us on Twitter and Instagram. You’ll also gain another entry when you “Like” Broil King on Facebook, and another each when you follow them on Twitter and Instagram. Plus, one more entry by “Sharing” our Facebook link to that week’s review. Of course, if you already like or follow us on those sites you will automatically receive those entries … just let us know your names on those sites in your comment. That’s 8 total entries up for grabs to give you a a better shot of winning. Be sure to read the contest rules.
Good luck!

Week 1 – REVIEW: Broil King Q-Lite™
Week 2 – REVIEW: Broil King Meat Claws
Week 3 – REVIEW: Broil King Rib & Roast Rack
Week 4 – REVIEW: Broil King Imperial™ Chicken Roaster
Week 5 – REVIEW: Broil King Imperial™ Pizza Stone Grill Set

Posted in Contests & Giveaways | Tagged: , , , , , , , , , , | 2 Comments »

Summer Grilling Review & Receive Series Rules

Posted by Caveman Cooking on July 29, 2015

Summer Grilling Review & Receive Series ProductsNo Purchase or payment of any kind is necessary to enter or win. A purchase will not improve your chances of winning. You have not yet won. Odds of winning are dependent on number of entries. The sponsors of the sweepstakes are the Caution: Caveman Cooking (C3) website and Broil King© aka ©Onward Manufacturing Company Ltd. (BK) (collectively, the “Sponsors”).
Entries for this contest are only accepted online. To enter, visit http://cavemancooking.net and reply to each week’s post reviewing (one review per week for five [5] consecutive weeks) one of BK’s grilling accessories with the words “I Want One” to receive one “Original Entry” into the grand prize drawing. Additional “Bonus Entries” may be obtained as follows: An additional single (1) entry by following Caution: Caveman Cooking on Twitter, and another single (1) entry by following Broil King on Twitter (must have a valid Twitter account to follow and receive these entries). An additional single (1) entry for following Caution: Caveman Cooking on Instagram, and another single (1) entry by following Broil King on Instagram (must have a valid Instagram account to follow and receive these entries). An additional single (1) entry for giving a “Like” to the Caution: Caveman Cooking page on Facebook, and another single (1) entry by giving a “Like” to the Broil King page on Facebook (must have a valid Facebook account to “Like” and receive these entries). And, an additional single (1) entry for “Sharing” Caution: Caveman Cooking’s Facebook link to that week’s review (must have a valid Facebook account to “Share” and receive this entry). A valid WordPress account, or other WordPress accepted form of login, is required for all entries. You must also provide a valid e-mail address as part of your WordPress sign-in for account verification and all contest-related communications. “Bonus Entries” may only be obtained if the “Original Entry” has been properly completed. There is a maximum of seven (8) entries per entrant, per contest (one “Original Entry”, seven “Bonus Entries”). You must list in your comment/reply all bonus entries you are seeking to qualify for in order for them to be valid for the drawing. Online entries will be deemed to have been submitted by the C3 visitor at time of the entry. Entrant must put all entry methods into ONE single comment/reply … multiple comments/replies will not be accepted!. If multiple comments/replies are submitted, only the first comment/reply will be accepted for entry into the drawing.
The C3 staff will randomly draw the winning entries after the submission period ends. The selection of the winning entries are at the sole discretion of the C3 staff and may change at any time up until an official announcement of the winner is made. When the winner is notified by e-mail, the winner must reply with all contact information requested within three (3) days from the date the notification e-mail was sent, or another winner may be selected. Winner must sign and return an Affidavit of Eligibility and Release of Liability within 3 days of receipt. In the event of noncompliance within 3 days, an alternate winner may be selected. Winner selection is under the supervision of Sponsors, whose decisions are final. Only one (1) winner will be selected for each prize available: Week 1 – Q-Lite, Week 2 – Pork Claws, Week 3 – Rib & Week Roast Rack, 4 – Chicken Roaster With Pan, and Week 5 – Pizza Stone Grill Kit. Once an entrant is chosen for a prize they are immediately ineligible for any other prizes offered in this contest. Only one (1) prize per winner.
Only residents of the 50 United States, District of Columbia, and Canada who are 18 years of age or older are eligible. Employees of Sponsors and members of their immediate families & household members are not eligible. Sweepstakes subject to all federal, state and local laws and is void wherever prohibited by law. Any prize or prize notification returned to Sponsors as undeliverable may result in the awarding of the prize to an alternate winner, which will be the next entrant selected. By acceptance of prize, winner allows use of their name, photograph or other likeness, testimonial and other biographical information for any and all purposes, including, but not limited to, advertising, trade and/or promotion on behalf of Sponsors, without further compensation, unless prohibited by law. Submission of entry constitutes permission for Sponsors to use entrant’s submitted information and photo for marketing and promotion purposes, without any compensation, subject to Sponsors’ privacy policies unless prohibited by law. Winners are solely responsible for any applicable federal, state, or local taxes due as a result of their participation in this contest.
CONSUMER DISCLOSURE
No fee to enter. You have not yet won. You may not enter on this page – you must go to each actual review post in the Summer Grilling Review & Receive series on Caution: Caveman Cooking to enter. Prizes are not transferable or redeemable for cash. Taxes on prizes are winners’ responsibility. Sponsors may substitute a prize of equal or greater value due to unavailability. The entry deadline for this promotion is 11:59:59 PM PDT on the Thursday of the week each review is published. Void where prohibited.

©2015 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net.

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REVIEW: Broil King Baron 440 Grill

Posted by Caveman Cooking on December 12, 2014

Broil King Baron 440
When my Char-Broil Commercial Series stainless steel grill imploded (literally) after just three years of service (yes, I kept it covered), I decided it was time to step up to a better outdoor cooking station. Yet, at the same time, I wasn’t willing to pony up for the 4-figure price tag of the Webers and other premium grills. My other prerequisites were that it had 4 burners and a side burner.

As usual, I did some hardcore research, both, online and in person and found that the old adage, “They don’t make ’em like they used to” really held true. Especially, in the low to mid price range. The hoods were light and flimsy, the burners made of cheap Chinese aluminum, and the casting of the fire boxes was shoddy, at best. No wonder most grills don’t make it through more than a few seasons of use anymore.

Then, I stumbled upon the Broil King line while walking through my local Lowe’s store. After feeling the made in the USA and Canada quality, and later discovering that Broil King was made by the same company that has been the sole Weber distributer north of the border since 1986 and producer of the renowned Broil-Mate line since 1989, I decided to take the plunge on their Broil King Baron 440. In fact, my first thought was that it looked like a Weber on steroids … more on that shortly.

Putting together a Broil King Baron 440Being a hands-on type of Neanderthal, I opted to save the $50 offer for store assembly and put it together myself. I unpacked the box and followed the easy directions. Although, the instructions stated it was a two-person job, I found it to be quite easy flying solo – EXCEPT when mounting the cast iron firebox onto the cart frame! That really needs a second person to do it properly, safely, and without damaging your new grill. Total assembly time was 2 hours. Though, an added pair of Cavehands for the entire process would have reduced that a bit.

Features of Broil King Baron 440By putting it together, I really got to appreciate some of the features and appointments of this bad boy. The recessed 10,000 BTU side-burner, which closes flush with the shelf giving you added workspace when not in use, comes near flush when open allowing for the use of bigger pots and pans than other grills can fit. The thermometer, which in my tests was very accurate, is large and ergonomically embedded into the Broil King logo. The locking casters also come with adjustable leveling feet, which is great for uneven surfaces under the grill. All the components of the Baron 440 fit and sit well, coming together flush, to give it a rock solid appearance and feel.

Appointments of the Broil King Baron 440The hood has that Weber-like high profile giving you extra headroom for things like Beer Can Chicken and Standing Rib Roasts. Both, the burner shelf and the side shelf fold down making storage and transportation a breeze. The knobs are large and smooth for ease of operation, and the handles are all over-sized and strong for years of trouble free service. With the 40,000 BTU stainless steel Dual-Tube burner system, Stainless steel Flav-R-Wave cooking system (which reduces flare-ups very well), and Sure-Lite electronic ignition system (which can light any or all of the four burners), I feel like the innards of this grill won’t implode any time soon. Plus, with the stunning mix of black porcelain enamel on the hood; black powder coat on the doors; and stainless steel on the shelves, front panel, and hood/shelf bolts; the Baron 440 is pretty easy on the eyes.

Food Cooking on the Broil King Baron 440I know what you’re saying, “Cave, it sounds great. But, how does that baby cook?!?!?”. In a word, amazing! After seasoning the heavy duty cast iron grates as suggested, I threw on some Poppa Mike’s Legendary Gnarly Burgers for the first go. I figured, if I was going to mess anything up, it might as well be on a burger instead of a steak. Though, the grill performed flawlessly – firing right up, heating up quickly, and squelching any of the flare ups you can often get with ground meat. By the way, the burgers came out perfectly, as did the caramelized onions I did on the side burner. The next time out, I went for a dish that called for a little more finesse from the Baron 440 … some Cedar Plank Teriockeye Salmon. Again, the grill worked phenomenally well, cooking the fish to moist juicy excellence, and the rice pilaf on the side burner was done just right. When it was time for a Steak ala Cave and baked potato dinner, the Broil King heated up to 650° in short order, seared the sirloins flawlessly, and baked the spuds to perfection on the porcelain coated warming rack. I’ve since done everything from Tri-Tip to BBQ Chicken and Ribs (all done with indirect heat, and a cast iron smoker box I added), and Kabobs to Galbi (requiring consistent, even heat across the cooking surface), and I can honestly say that this grill does it all and makes outdoor cooking a true pleasure.

Available in both Natural Gas and LP versions. With 664 square inches of cooking area (444 sq. in. primary area) you have plenty of room to cook for friends and/or extended family. Or, if you have a more intimate meal planned, you can light just one or two of the burners and get your groove on. Throw in the Lifetime Warranty on the cast aluminium components, 5 Year Warranty on the burner system, and 2 Year Warranty on all remaining parts and paint, you have a grilling machine you’ll be able to depend on for years to come. I highly recommend the Broil King Baron 440 Grill.

MSRP – $599, seen online as low as $449

Cave Club Rating: 5 Clubs
Cave ClubCave ClubCave ClubCave ClubCave Club

Cave Club Scale
5 Clubs = The Missing Link
4 Clubs = Rock Solid
3 Clubs = Better Than Sharp Stick
2 Clubs = Not Fully Evolved
1 Club = Should Be Extinct

©2014 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This review originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Tools & Tips | Tagged: , , , , , , , , , , , , , , | 42 Comments »

Road Trip Hit: Ranch Hand BBQ & Grill (Newbury Park,CA)

Posted by Caveman Cooking on September 18, 2010

Ranch Hand BBQ & GrillAnother installment of Road Trip Hits. Taking a page from Guy Fieri’s Diners, Drive-Ins & Dives, this ongoing series features some of those little known paragons of road-trip rations.

Okay, so this technically wasn’t a “road trip”. Just a quick lunch stop between picking up the Cavegirl, who gets out of school at 1:30, and corralling the Caveboy, who gets out an hour later. But, Ranch Hand BBQ & Grill (NOTE THEIR NEW ADDRESS: 1015 Broadbeck Drive Suite A Newbury Park, CA 91320 805-375-4252) is truly your typical road-house type of establishment (also known by such names as “greasy spoon” or “hole in the wall”), offering tasty, hearty food at a reasonable price.
Having spent the entire morning and lunch hour in a voice over session, I hadn’t had a chance to eat a thing yesterday. Since my stomach was talking louder than I could speak, I thought it might be a good idea to appease the belly-beast. Ranch Hand has been on my radar to try ever since we moved into the neighborhood. Though, it was always an afterthought as I would drive by and say, “Oh! We should have gone there!!” after munching at some other local spot. Yesterday, however, that little light bulb went off over my head as I drove to the school and I eagerly awaited my introduction to the local Q-house.
As we walked in, I noticed the old authentic Western saddle by the door … nice touch. There was one small table and two chairs outside, but a few more tables with chairs inside – enough to seat several families at once. The guy behind the counter, Chris, was very nice and couldn’t have been more kind to the Cavegirl, giving her a lollypop and one to take home for her brother. Behind him, the lunch special board had seven or eight options on it. Being that I’m always looking for a deal, this seemed like the way to go. The only problem was choosing between all the possibilities like the Pulled Pork sandwich, 1/2 a BBQ Chicken, Burger, etc. I opted for the Tri-tip Sandwich special, which also included one side-dish (I went with the Coleslaw) and a refillable fountain drink, all for $7.95.Tri-tip Sandwich
As we sat and waited for the food to be prepared, I noticed that the walls were covered with notes and drawings from previous customers. I knew instantly, that this was a very Cave-friendly place. Chris also came by our table and asked the Cavegirl all about her school and her favorite things to do, which made the wait seem to go by in an instant.
When the food did arrive, I was pleased by the amount of meat that was piled onto the soft, fresh sandwich roll. Too often these days, places will slap one slice of meat on each half of the sandwich and call it good. This one was packed several layers high – the perfect amount! As you can see, it also had a nice basting of their proprietary sauce. I took that first bite … oh my, was it good! The Tri-tip was amazingly tender, full of wonderful flavor, and complimented by the zesty sweetness of the sauce. I offered the Cavegirl a bite … BIG mistake! As she proceeded to eat almost half of my sandwich despite the fact that she had finished off a full lunch just over an hour earlier. 😯
CavegirlI then took a bite of the slaw and was pleasantly surprised by the unique sweet tang it possessed. I then started piling a little onto each bite of the sandwich and then topping it off with a little squirt of their homemade BBQ sauce in the spicy variety and I was absolutely in gastronomic heaven. While it really complimented the Trip-tip unbelievably well, I imagine it must be otherworldly when combined with some of their Pulled Pork which, I am told, is as good as anything you can get down in the BBQ Belt
All together, it was one of those sandwich experiences you just never wanted to end. In one of the late Warren Zevon’s last interviews, just before his impending passing, he said, “Enjoy every sandwich”. If he had gotten the chance to taste one of these he might have added, “… as long as it’s a Tri-tip sandwich from Ranch Hand!”
After some fact digging with Chris, it turns out the owner, Arnold, and his family used to live in the Santa Ynez valley, the place where grilling this cut of beef originated. In fact, they apparently had a BBQ joint there for years where he learned his trade and, obviously, learned it well. I can’t wait to go back and give the Pulled Pork, chicken, ribs, House Chips, mac salad, and deep fried Twinkie a try … but not all at once! 😉 The Cavegirl can’t wait either, as you can see by the delight the Ranch Hand BBQ & Grill left on her face. The only drawback is that they don’t really offer anything vegetarian other than their side dishes and a house salad. So, the Cavewoman is out of luck on this one. You’d think, especially being a So Cal establishment, that they’d throw a Veggie Burger or Grilled Cheese sandwich on the menu. But, until they do, at least the Cavekids and I have a new Road Trip Hit right in our own backyard. Gotta love that!

UPDATE: I have since found out that they do indeed offer a veggie burger for the herbivore crowd … it’s just not officially on the menu because meat is their obsession. But, if you ask for one, Arnold swears he’ll gladly throw a veggie burger on the grill for you!

UPDATE #2: They updated their menu when they recently moved to a bigger and better location … and the “Garden Burger” is now proudly on it! Plus, they’ve added a stone pizza oven … and their Zah is gooooooood!!

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Cave's Faves, Road Trip Hits | Tagged: , , , , , , , , , | 7 Comments »

Grilled Teriockeye Salmon (with Mangocado Salsa)

Posted by Caveman Cooking on August 6, 2010

Grilled Teriockeye Salmon 7
Super easy to make … but, also super easy to mess up! However, if you do it right, your taste buds will be doing a victory dance!!

INGREDIENTS

1 Large Fresh Sockeye Salmon Filet (approximately 2 pounds or more)
1/3 Cup Teriyaki Sauce
2 Tablespoons World Spice Merchants Pacific Seafood Rub
1 Preparation Mangocado Salsa

RECIPE

As I said, this is easy to mess up. The first step is crucial: choosing your Salmon filet. Make sure it is fresh, wild caught, and preferably Sockeye Salmon. While any genre of this anadromous fish would work, there is something to be said about the incredible flavor and texture that the dark red meat of the Sockeye holds. If you can get your hands on some Copper River Sockeye, it’s even better! DO NOT remove the skin.
Grilled Teriockeye Salmon 1

Place your filet, skin side down, on a suitably sized platter with raised edges. Cover with teriyaki sauce (I truly prefer the Trader Joe’s Island Teriyaki). Then, turn the filet over so that the skin side is now up. Cover with plastic wrap and refrigerate for no more than 20 minutes.
NOTE #1: This is another step that can be easily bobbled. If you marinate the fish too long, the flesh can become mushy and loose all it’s natural flavor. The teriyaki sauce should compliment this dish, not dominate it!
Grilled Teriockeye Salmon 2

After marinating, turn filet back over (skin side down) and evenly sprinkle the Pacific Seafood Rub over the fish.
Grilled Teriockeye Salmon 3

Pre-heat grill to a medium-high heat (about 300° to 325°). When grill is ready, create an indirect heat area for the fish and then coat the grill grate with non-stick spray.
NOTE #2: As you can see the spray will create flame ups. Be sure to keep the can as far from the flame source as possible. Also, use short blasts of spray to prevent any dangerous flare ups which could cause you to loose your Caveperson coat (ie. singe your body hair)!
Grilled Teriockeye Salmon 4

Place filet over the indirect-heat area of your grill. Spoon some of the extra teriyaki sauce on top of the fish. Cover grill and allow to cook for about 5 minutes before checking on the fish.
Grilled Teriockeye Salmon 5

Normally, it shouldn’t take more than 6-8 minutes to fully cook. Fish should have the beginnings of a nice crust on the edges and be firm, but not flaky, to the touch. If it’s still a little squishy, give it another minute or two.
NOTE #3: This is the last step that could end up in fouled fish. Overcooked fish becomes dry and, again, looses much of it’s natural flavor. In fact, it’s better to undercook it rather than the reverse.
Grilled Teriockeye Salmon 6

Using a large metal spatula, remove filet from grill and allow to set for a minute. Then, cut into serving sized portions and top with generous scoops of Mangocado Salsa. Plate with your favorite sides. Pictured here with rice pilaf and fresh, steamed New England clams.
Grilled Teriockeye Salmon 7

Prep Time = 5 minutes
Marinate Time = 15-20 minutes
Cook Time = 6-8 minutes
Serves 6-8

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Main Course, Seafood | Tagged: , , , , , , , , , , | 9 Comments »

R&R Country-style Ribs

Posted by Caveman Cooking on July 19, 2010

R&R Country-style Ribs 4
I’ve given you the Rub and I’ve given you The Sauce. Now, it’s time I gave you the recipe, or at least one of them, that goes great with both of them. The best thing about Country-style Ribs is that there is a lot more meat involved in eating, and a lot less work involved in making, them compared to Spare or Baby Back Ribs … perfect for a lazy Caveman, like me!

INGREDIENTS

3.5 to 4 Pounds Country-style Pork Shoulder Ribs
1 Preparation BBQ Rub-a-dub
1 Preparation R&R BBQ Sauce

RECIPE

Place ribs onto a suitable platter and liberally cover both sides with BBQ Rub-a-dub. Cover with plastic wrap and refrigerate for at least 4 hours (overnight is better).
HINT: After covering, press the rub into the meat. This will help it to better absorb the flavors of the rub.
R&R Country-style Ribs 1

Pre-heat grill on high heat. Place meat onto grill and quick-sear both sides to seal in juices (much like you would a steak). Then, reduce heat to medium, medium-low. Cover and cook for another 5-6 minutes per side (10-12 minutes total) should do the trick. Keep an eye on them because you don’t want to serve them rare, but you also don’t want to overcook ’em either. Just before they are done, take some of the R&R BBQ Sauce and baste liberally. Cover for one minute, then turn the ribs over and repeat the basting process.
R&R Country-style Ribs 2

When done, remove from grill and let stand for several minutes. Again, this helps keep the juices from flowing out when you slice into these tasty morsels of pure pork pleasure.
R&R Country-style Ribs 3

Brush ribs with a bit more sauce and serve with some of your favorite sides (and a steak knife). Pictured here with fresh corn on the cob and Chopped Caprese Salad.
R&R Country-style Ribs 4

Prep Time = 5 minutes
Cook Time = 15-20 Minutes
Serves up to 6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Main Course | Tagged: , , , , , , , , , | 12 Comments »

R&R BBQ Sauce

Posted by Caveman Cooking on July 15, 2010

C3TV - Watch This RecipeR&R BBQ Sauce 4
Anybody who’s ever been to a bar (or frat party) knows that Rum and Coke go together like milk and cookies. But, who knew that Rum and Root Beer could team up for a phenomenal barbeque sauce? Well, oh my, do they! Although this was developed specifically to go with my BBQ Rub-a-dub and Dutch Oven R&R Pulled Pork, it really stands up incredibly well on it’s own! Ribs, chicken, tri-tip … you name it. This sauce will make your taste-buds do a victory dance!

INGREDIENTS

2 Cups Root Beer
2 Cups Ketchup
2 Shots (3 Ounces) Dark Rum
1/4 Cup Molasses
1/4 Cup Brown Sugar
1/4 Cup Apple Cider Vinegar
2 TBSP BBQ Rub-a-dub (or the smokey rub of your choice)
1 Tsp Red Crushed Pepper
1/2 Tsp Cayenne Pepper
1/2 Tsp Sea or Kosher Salt

RECIPE

In a medium-large saucepan, combine all ingredients.
R&R BBQ Sauce 1

Turn the heat on medium and stir or whisk well until all ingredients are fully combined.
R&R BBQ Sauce 2

Continue to stir occasionally until just before sauce begins to boil. Reduce heat to low and continue to simmer uncovered for 2 hours. Be sure to continue stirring every 10-15 minutes.
R&R BBQ Sauce 3

When done, remove from heat for 15 minutes. Then serve, use to baste, or cover and refrigerate. Will last up to three weeks … but, probably not! 😉
R&R BBQ Sauce 4

Prep Time = 10 minutes
Cook Time = 2 Hours
Makes 1.5 Quarts

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Rubs, Sauces, Marinades & Dressings, Vegetarian | Tagged: , , , , , , , , | 15 Comments »

BBQ Rub-a-dub

Posted by Caveman Cooking on July 13, 2010

C3TV - Watch This RecipeBBQ Rub-a-dub 1
Usually, I like to use the proprietary rubs offered by the folks at World Spice Merchants. However, in a pinch (ie. when I have forgotten to place my order) I’m forced to come up with my own creations. This is one of my favorites, developed originally for my Dutch Oven R&R Pulled Pork made with R&R BBQ Sauce, but it’s also good for any pork, beef, or even chicken Q-ing needs. Best of all, it’s super simple!

SIDE NOTE: I realize that I haven’t posted any actual recipes in a bit since we were on our two week, 2900 mile jaunt up to Idaho. Sure, there have been a bunch of great Road Trip Hits posted (and there is one more coming), but it’s time to share more Caveipes. So, over the next several days, I’ll be posting a few seasonal BBQ recipes for you to enjoy.

INGREDIENTS

3 TBSP Paprika
2 TBSP World Spice Merchants Ancho Chili Powder
2 TBSP World Spice Merchants Chipotle Chili Powder
2 Tsp Cayenne Pepper
1 Tsp Sea or Kosher Salt
1 Tsp Dried Chopped Garlic
1/2 Tsp Red Crushed Pepper
1/2 Tsp Black Pepper

RECIPE

In a small bowl mix or whisk all ingredients together well. Then, spread liberally on your intended target. Cover and refrigerate a minimum of 4 hours (overnight is better). You should have enough rub for 5-6 pounds of meat or two racks of ribs. Pictured here encrusting some Country Style Pork Ribs.
BBQ Rub-a-dub 2

Prep Time = 5 minutes
Cook Time = n/a
Makes 4 Tablespoons

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Ingredients, Rubs, Sauces, Marinades & Dressings, Vegetarian | Tagged: , , , , , , , | 12 Comments »

Gnarly Cali Combo Burgers

Posted by Caveman Cooking on June 17, 2010

Gnarly Cali Combo Burger
Mission: Take Poppa Mike’s Legendary Gnarly Burgers to the next level.
Mission Status: Accomplished!

INGREDIENTS

1 Poppa Mike’s Legendary Gnarly Burger Patty
1 Hot Dog (any brand is fine … as long as it’s Hebrew National)
1 Hamburger Bun
1 Slice Cheese
1 Slice Fresh Tomato
1 Slice Sweet Onion
1/4 Avocado, sliced

RECIPE

Prepare one Poppa Mike’s Legendary Gnarly Burger patty.

The great thing about these burgers is that if you make too many, and if you aren’t having a dozen hungry people over you will make too many, you can freeze them and throw them directly onto the grill another time. Hence, the use of some hockey-puck-hard burgers here.
Frozen Burgers

Throw burger onto the grill and cook as usual. Just before you flip your burger, put the hot dog on the grill.
Burgers & Dogs On The Grill

Just before the hot dog is completely done, butterfly-cut it lengthwise. Place onto grill, center-side down.
Butterfly-cutting Hot Dog

Place cheese onto burger (any type is fine, but there is something to be said about the flavor combo the good old American slice gives this burger). As cheese begins to melt, cut dog in half crosswise. Place hot dog halves side by side on top of cheese and leave on grill until cheese is sufficiently melted.
Dog On Top Of Burger

Place combo burger onto bun prepared with avocado, tomato, and onion slices. Add condiments to taste.
Gnarly Cali Combo Burger

SIDE NOTE: Chances are, when you are having a BBQ with burgers and dogs, you are going to have, at least, one of each. So, why not combine them into one great sandwich? You won’t miss the extra bun, and the flavor combination will make you wonder why you haven’t tried this before. The only downside is that everyone who is having a plain burger or dog will want a bite!

Prep Time = 15 minutes
Cook Time = 10-12 minutes
Serves 1

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Main Course, Sandwiches | Tagged: , , , , , , , , , , , , , | 14 Comments »

Memorial Day Recovery

Posted by Caveman Cooking on May 31, 2010

Memorial Day Recovery The bast laid plans … well, they don’t always work out! This was to be a weekend filled with friends and family, including a confirmation in San Diego, a wedding in the San Fernando Valley, and a weekend ending BBQ at the new cave. It all started great with a mid-Saturday cruise down the Cali coast to Santee, about 10 miles east of San Diego, for the pre-confirmation festivities Saturday night. But, everything was thrown into flux when I woke up around 4 AM with the room spinning like the Puke-N-Whirl at the local carnival. Before I knew it, I was in the throws of a very bad case of food poisoning brought on, apparently, by some bad Carnitas Tacos I had for lunch on the road.
Needless to say, I didn’t make it to the confirmation Sunday morning. Nor, had the room stopped twirling in time for me to jam back up north for the 2 hour trip to meet up with my wife at the wedding. I was in very sad shape. Though, after several power naps, lots of fluids, and a plethora of healing prayers the confirmation boy had asked for that morning, I was good enough to make an after-dark run for the comfort of my own bed. Somehow, I made record time doing the usual 3 hour jaunt in a blazing 2-25. Once in the door, I paused long enough to say “Hi” to the Cavewoman and headed straight for my pillow-topped oasis.
By some miracle, I woke up this morning feeling pretty good. So, we continued our plans for the weekend culminating Q. First, we hung our Stars and Stripes with renditions of the Pledge of Allegiance and the Star Spangled Banner, plus a moment of remembrance for those that have fallen in service to our country. Then, a quick run to the store secured all the ingredients we needed to do Memorial Day justice to the meal that would feed the four of us and the Cave-in-laws. NY Steaks, shrimp skewers, corn on the cob, and Cavewoman’s homemade Bakeless Cheesecake were all set to go. Although, after I had gotten the steaks marinating, my body let me know that I was over-doing it, as usual. Nothing another power nap couldn’t fix!
I woke up in time to grill the Steak ala Cave, the shrimp with TSS Herbal Red and fresh lime juice, and the hand picked white corn. The sounds of savory pleasure didn’t end until the last bite was taken, then it turned to sounds of sweet satisfaction with the meal topping cheesecake.
I’d write some more but, again, my body is screaming, “Enough!”. So, I’ll just say, “Goodnight”, and tell you to get your culinary passports ready because, this week, we’re taking a Cave-recipe journey to the Middle East … YUM!

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Chit Chat, Holidays | Tagged: , , , , , | 6 Comments »