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Category Archives: BBQ Rubs

Tri-Tip Grilled

16 Friday Sep 2022

Posted by Bob and Robin in 5-Stars, BBQ Beef, BBQ Rubs, BBQ Sauce, BBQ Veggies, Captain's Shack, Classic Cuisines, Classic Sauces, Classis Sauces, Comfort Food, Corn, Cuts of Beef, Dinner At The Captains Shack, Dinner For Robin, Dinner With Robin, Food - Make Your Own Meals, Food Photos, Grilled Vegetables, Grillin' and Chillin', Housemade Rubs, Housemade Sauces, Idaho Beef, Idaho Vegetables, Main Dish, Malheur River Meats, Marsing, Party Time, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - BBQ, What's For Dinner?

≈ 1 Comment

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BBQ, bbq beef, BBQ Sauce, recipes, Tri-Tip


captains-shack-pipe-signed_LMP

We had a great time this past week, developing some recipes and grilling. Never have done a Tri-Tip, so it is time to dive in! And this one was superb. Great grill taste and smoke that did not overpower the beef, as smoking does. Good smoke ring and cooked, I think, to perfection. Juicy and succulent and medium rare. Here is the recipe we came up with. Enjoy! http://www.rockinrs.com/CS-Grilled-Tri-Tip.pdf And to go along with the BBQ, one needs to have a good BBQ Sauce. I prefer a KC Style sauce and here is what I came up with. Enjoy with your BBQ. http://www.rockinrs.com/CS-BBQ-Sauce.pdf

BP-9Sept2022_1e_Captains Shack_Tri Tip

Here is the Tri-Tip on the grill with some roasted corn.

BP_16 Sept 2022_1a_Caaptains Shack_Tri Tip Sliced

This is the sliced Tri-Tip. Good color and smoke ring.

BP_16 Sept 2022_1b_Captains Shack_Tri Tip Plated

Dinner is plated with the Roasted Corn and the BBQ Sauce.

I know from our FB page and from the emails I have received, that folks are interested in some information about a Tri-Tip. So here is some. From steakschool.com,

Tri tip is a triangular cut of beef cut from the bottom of the sirloin. Named after its triangular shape with a tapered “tip”, tri tip might just be one of the most flavourful cuts of meat that you’ve never heard of.

Often confused with brisket or picanha, tri tip is most popular in southern California, so you can be forgiven if you’ve never come across it before. It is also called a California cut, a bottom sirloin butt, a Newport steak, a Santa Maria steak or even referred to as a “poor man’s brisket”. But unlike brisket – which comes from the front of the cow, below the chuck – tri tip is actually considered a steak.

Tri tip dates back to early 19th century America, where it was a write-off and ground up to be used in hamburger meat. It wasn’t until the 1950s when Bob Schutz, the then-owner of Santa Maria Market, upon receiving an excess of hamburger meat, decided to prepare and eat it like a steak. The result was well received and the rest, as they say, is history.

Hope you enjoy this. Please let us know. Thanks.

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Norwegian Cheeses and Idaho “Wingin’ It Sauce”

18 Wednesday Jan 2017

Posted by Bob and Robin in BBQ Rubs, BBQ Sauce, Cheese, Chevre, Oma and Popie's Sauces, What's For Dinner?, Wing Sauce

≈ 4 Comments

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Ekte Gjetost, gjetost, Wing Sauce, wingin' it


No. I don’t think together. But the cheese is awesome – just don’t ask me to pronounce it – and the Wing Sauce is sweet, yet spicy. A wonderful addition to any table. But first, the cheese.

 (L) Gtetost and (R)

(L) Gjetost and (R) Tine Ekte Gjetost

Gjetost is a Norwegian cheese made from the whey of cow and goat milk. “… Gjetost is an artless cheese. It has no crystals, no shards, no holes, no rind, no mold. It is not smudged with ash nor washed with Cognac. Caves do not age it.

In fact, gjetost (pronounced YEH-toast) is more like fudge than cheese. A product of Norway, it is made by boiling the whey left over from traditional cheese production. It is stirred and condensed over heat until reduced to one-quarter its original volume. The sugars in the lactose caramelize, and the cheese becomes thick enough to pour into rectangular molds. The finished gjetost emerges from its supermarket wrap squeaky clean, with an all-body tan and shiny creases on its face. Its semifirm compact texture, which bears a trace of peanut butter’s sullen mouth feel, has a rich salty-sweet caramel finish.
To earn the classification gjetost, this cheese must contain at least 10 percent goat’s milk whey (in Norwegian, gje means goat). The remaining milk may come from cows.
Gjetost made with a combination of goat and cow milk and the odd drop of cream (sold in this country under the brand name Ski Queen) is milder than Ekte gjetost, which is produced from 100 percent goat’s milk whey.” [NY Times]

Ekte Gjetost cheese is primarily all goat milk cheese, or in this case, the whey of the milk. “… Geitost or Gjetost (meaning “goat’s cheese”). Varieties that do not contain any cow’s milk are called Ekte Geitost (“true goat’s cheese”). Technically, the name “true goat’s cheese” is misleading, since goat cheese such as the French chèvre) is relatively uncommon in Norway, and is commonly called Hvit geitost (“white goat’s cheese”) to avoid confusion.” {Wikipedia}

“Gjetost Cheese History
Gjetost Cheese originated in the Gudbrandsdalen valley of Norway over one hundred years ago. Gjetost has always been sweet like butterscotch with a dense, rich texture. Gjetost is formed into rindless squares or cylinders, and is best when sliced wafer thin and enjoyed open-faced on Norwegian flatbread served with fresh fruit. It is no wonder children are drawn the taste of this unique, sweet-like-fudge cheese. Often enjoyed as a breakfast cheese in Norway, Gjetost also makes an excellent snack and is the perfect dessert cheese.

This unique Norwegian brown cheese is also known as Brunost, which is simply Norwegian for Brown Cheese. The Ski Queen variety is a blend of cow and goat’s milk, whereas the Ekte Gjetost Cheese from Norway is made from 100% goat’s milk. Gjetost is packed with energy and is extremely tolerant of temperature fluctuations. Because of these benefits, Gjetost is a preferred snack for Norwegians skiiers, who pack it in their backpacks and snack on it while on the trails. This is where the Ski Queen brand name comes from, and may be one of the secrets to the international success of Norwegian cross-country skiiers.” [Igourmet]

 Oma and Popies Wing Sauce - Wingin It made in Kuna, Idaho

Oma and Popie’s Wing Sauce – Wingin It

made in Kuna, Idaho

“Oma and Popie’s Wing Sauce (and soon to be MORE) is evidence of our love of dive bars and chicken wings. It represents a journey across several states starting with “25 cent wings” on Tuesday nights at the Oasis in Twin Falls, ID to “you call these wings” at Jeremiah Bull Frogs in Topeka, KS to “who you kiddin Mic Ultra isn’t a $1.50 domestic, boy are you luck you have the best wings in two” at the Spillway in Bowling Green, KY with many stops in between.
We found that although their sauces had different names, they pretty much are the same. So we appointed ourselves as wing experts and hit the kitchen to come up with a sauce like no other.
Given the enthusiasm from those in our wing circle, we were convinced we had something special. So we headed to #IdahoHome to start this saucy adventure.
We make every effort to source REAL ingredients as close to home as possible. There are no artificial flavors, no artificial colors, no unpronounceable chemical preservatives, no gluten, and absolutely no high fructose corn syrup.” [FaceBook] For more information try calling (208) 867-4594 or email at OmaandPopiesgmail.com. I had problems connecting with their website.

Their products include Wing Sauces: Wingin’ It – Original Sweet & Spicy, Ja Makin’ Me Crazy – Jerk Spices, Drunk Uncle – Brown Sugar & Bourbon and Hawt Mess – A four Pepper blend of Guajillo, Cayenne, Habanero and Jalapeño!
And for the more adventuresome, Spice Blends: Ja Makin’ Me Crazy Rub, Nashville Hot Chicken, Hot Chili Sauce, Mico-Brew Cheeses, Ja Makin’ Me Crazy Rub, Nashville Hot Chicken, Hot Chili Sauce and Mico-Brew Cheeses.

Have fun and I do like the sauce pictured here. Not too spicy, just a little heat. Habanero and Ghost Peppers are not my thing!

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Time to Start Griling.

25 Wednesday May 2016

Posted by Bob and Robin in BBQ Pork, BBQ Rubs, Boise Adventures, Boise Food Adventures, Captain's Shack, Cooking Styles, Grilled Pork, Grillin' and Chillin', Grilling, Interesting Information, Pork, Recipes, What's For Dinner?

≈ 1 Comment

Tags

3-2-1 grilling method, grilling, smoked pork ribs


3April2016_2d_New-CharBroil-Grill_Mod-Smoker-BBQ_Grill-WorkingI have been hearing a lot in the past several years about the 3-2-1 Method of grilling ribs. Here is the latest information that I could find. Not difficult at all and some of the pro grillers use this method. In his article, The Controversial 3-2-1 Method for Ribs, Steven Raichlen, Grilling Authority, http://www.barbecuebible.com, says that,
“Competition barbecuers sometimes call it the “Texas Crutch.” In a nutshell, you break cooking ribs into 3 time blocks:

3 hours of smoking unwrapped at 225º F, followed by
2 hours of cooking wrapped in foil (with a little liquid, such as apple cider), followed by
1 hour of cooking unwrapped at a higher temperature, with a generous basting of barbecue sauce

The process gives you meat so tender it virtually slides off the bone, with the multiple layers of flavor most of us associate with great barbecue. And within a predictable 6-hour time frame, too.

It’s relatively fail-proof, meaning that if you follow the directions, you are almost guaranteed you’ll avoid the dual pitfalls of ribs that are tough or dry. And if you serve ribs cooked by the 3-2-1 method, 95 percent of the people who taste them react with delight and will declare you a barbecue genius.” [http://www.huffingtonpost.com]

A couple of suggestions at this point may help. Some people use a spray to baste their ribs throughout the process. This is not really necessary, but it won’t hurt anything. If you use a mister, use apple cider in it. And the “white skin”, that membrane located on the BBQ Ribs graphic“boneside” of the ribs. “It is nice to remove it but it’s not worth a lot of frustration so try to do the best you can and leave it at that. It’s hard to get a picture of this being removed but you simply lay the ribs with the boney side up. You will notice a thick plastic like skin covering the meat. Slip a knife or other sharp object under it and try to get enough pulled up so you can grab it. Grasp it with a paper towel for good grip and pull it clean off if you can. If it tears, no worries. Just make another go at it. You may have better luck with catfish skinning pliers.” [ Jeff Phillips, smoking-meat.com, Smoked 3-2-1 St. Louis Style Spare Ribs]

What about the “type” of ribs? Baby Back? St Louis style? From Major League Grilling, “Furthermore, loin backs ribs or St. Louis style ribs benefit most from the 3-2-1 method. Otherwise, cook times will have to be modified if cooking with baby back ribs or spare ribs. Also, do not use this technique on country ribs or beef ribs, it doesn’t work as well because the country ribs are too lean and the cook times along with the flavor profile is all wrong for beef.” They also give a little better instruction and definition of the 3-2-1 Method. “What is 3-2-1? This method is a way to smoke ribs from start to finish. 3-2-1 represents the amount of hours the rack of ribs cook at each stage. In other words, the

[unwrapped] ribs smoke for 3 hours [225º F]
wrap for 2 hours and
cooks without smoke for the last hour, [on a hot grill].

Total, the ribs will spend 6 hours on the cooker.”

What is our preference? Robin and I like/prefer the St Louis style ribs. They seem to be a little more meatier and flavorful. And we only use pork ribs. No beef ribs. That is a personal thing and has nothing whatsoever to do with the quality of the ribs. We just like the pork ribs better.

And lastly, the rub! Major-League Grilling haas this to say about rubs. “Once in a while, I make my own rubs, but my homemade rubs are not quite as good as the rubs on the market. For this reason, I find so many great BBQ rubs at the store that it’s hard for me to stick with one. Although, the one constant is Plowboys Yardbird rub, for several reasons this is my favorite. Many times I have used the Yardbird rub and combine it with another rub with excellent results. But just for the record, I got 1st place using Plowboys alone. Listed below are more of my favorites:

Blues Hog
Dizzy Pig Pineapple
Penzey’s BBQ 3000
Penzey’s Galena Street
Smokin’ Guns Hot
McCormick’s Grillmates Sweet & Smoky

Notice that each one of these rubs have a high concentration of sugar in them. In particular, brown sugar is the main ingredient in many pork based rubs. It is because brown sugar compliments pork extremely well while at the same time, the low temperatures of the smoker or grill caramelizes the sugar and gives it an eye pleasing look and a delectable aroma.”

So. Take your pick of rubs. Choose the rib style you like and get grilling. It’s that time of year! Cheers!

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A Little More On Spice and Herb Blends

19 Thursday May 2016

Posted by Bob and Robin in BBQ Class, BBQ Rubs, Buy Idaho, Captain's Shack, Char-Broil Grill, Dinner At The Captains Shack, Grillin' and Chillin', Herbs and Spices, Housemade Rubs, Housemade Sauces, Kitchen Adventures, Local Farmers Markets, Party Time, Photos By: Bob Young, Smoking and Grilling, Spice Blends, What's For Dinner?

≈ 1 Comment

Tags

BBQ, herbs and spices


Spice-Graphic_GoodThere is a huge volume of information and suggestions and personal “likes” out there on spices, herbs and spices from around the world, herb and spice blends, grilling and BBQ herb and spice mixes. Here, for instance, is information – including recipes for making your own – on spices from around the world from TheKitchn. Spice Mixes From Around The World. (There are some really good ones listed there.)
This is interesting from the FoodNetwork, “Bottled grill seasoning blends are often expensive, heavy on the salt and preservatives and lacking in the flavor department. When you make your own, you control the ingredients and the flavor. Basic blends include salt, red and black peppers and additional flavor from garlic salt or onion powder.” To me the really interesting statement is “…heavy on the salt”. We really try to watch our intake of salt. And here is more information on how to make your own special herb and spice blends – Creating Flavors from Cooksmarts.
Here are some recipes for BBQ Dry Runs. You can print these out if you want.

Dry Rub Recipes Pg 1

Dry Rub Recipes Pg 2

Here are three rubs that we like to use. They are also located in the Recipe File above. Cheers.
BBQ Rub – [April 2016] Captain’s Shack KC Style Rub – This is a very versitile BBQ rub. Will make a grilled or smoked pork product awesome. [PDF format]
BBQ Rub – [April 2016] Captain’s Shack Memphis Rub – This is a very versitile BBQ rub in the Mempohis Style. Will make a grilled or smoked beef or chicken product awesome. [PDF format]
BBQ Rub – [April 2016] Captain’s Shack Montreal Rub – This is a very versitile BBQ rub in the familiar Montreal Style. Will make a grilled or smoked beef or chicken product awesome. [PDF format]

Please note that there is very little – if any – cayanne or red pepper flakes in these rubs. If you use these, adjust to suit your needs.We are not blazin’ hot spicy folks. Habanero and Ghost peppers won’t be used as one of our spices. Just sayin’!

And after this delicious and adventursome food, how about some ice cream? Homemade? Differently good and vegan! Spiced and with coconut milk.

Golden Milk Vegan Ice Cream

Golden Milk Vegan Ice Cream
Want the recipe? Golden Milk Vegan Ice Cream – Ginger and Tumeric. Oh! Have fun with this one.

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