You're right... but the book isn't about BBQ, it's about grillin'.

That was one of the first books I got when I started smoking... it's a great book.

Try this out 'wainian. It takes a bit of preparation (the Chipotle powder) but will last you all summer.

Robert's Chipotle Steaks

1. Smoke fresh RIPE (meaning red) jalapenos (green are OK in a pinch but red are better) in your smoker at low heat for an entire weekend. Use Mesquite chunks to smoke with. This is labor intensive but worth it. Finish drying in a dehydrator (I know, I know, not traditional but effective). Grind with a blender or (as I do) a cheap coffee grinder into powder.

2. Prepare 2" thick steaks by tenderizing with a nail/needle style tenderizer. Rub with a SMALL amount of seasoned salt, pepper and garlic powder. Then rub with a copious amount of Chipotle powder. Sear all sides on the grill then move to a lower heat area and cook to your preference (rare, medium etc).

Believe it or not, this method of cooking steaks makes them flavorful with just a hint of heat. If you are a pepperfool like me, PM me for the optional Robert's Thermonuclear Habanero Sauce recipe. Goes great with the steak if you want more kick.

Here's a grilling recipe called cajun grilled shrimp, it's from a Kingsford cook book.......there's a even a pic so you know it's not worthless.

I usually spice them up a little more than this but that's just my taste. Also, I do them on a perforated grill pan rather than skewers, I find it easier and the end result the same, but to each his own. Anyway, these are some ass kicking shrimp and real easy, probably 10 minutes prep time, marinate long enough to drink a couple beers and get the coals ready, then maybe 2-3 minutes on each side. Everyone loves these, even my 3 y/o, though I rinse hers first. I like it with a salad and corn on the cob.


http://www.lowcarbonostra.com/forum/...ead.php?t=4563

in honor of memorial day (a great day to grill) here's a GREAT generic rub. works fantastic on steak and pork.


4 tsp. coarse Kosher salt
1 Tbsp. coarsely ground black pepper
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. paprika
1 tsp. minced garlic

It all starts with good meat. I get mine at Curt's, just a few blocks from my house. Do you have a good family butcher near your house?
http://www.curtsfamousmeats.com/curt...at-market.html

no, but a saw a news report a while ago about curt's. been wanting to go over there.

I'm very, very fortunate in that regard. My family has raised our own beef for many years. Excellent genetics, grain fed for 120 days prior to butcher. I haven't purchased beef at a store for years.

found the story. curt's website has a link for local media. it was nbc's story. apparently the story is archived, but the video is still there.

http://www.nbcactionnews.com/mediace...hb.dayport.com

how's curt's prices. i know i'll pay more for good meat, but how much more is important.

i used to live near warrensburg and went to alewell's some... but they were bloody expensive.

when i go back home i find this great place called prime cut... great meat, great butcher, OUT-FRIGGIN'-STANDING prices.

anyone ever do a beer can chicken type chicken?

results? as easy as it looks? set it and forget it?

They sell pork chops for $.10 each.

Beer can chicken is extremely sloppy, really doesn't make it that much better than say a good marinade for several hours.

On Curt's: The meat is probably 25% higher than Price Chopper. Some of the choices aren't that much better than your local market, but the steaks and ribs are usually outstanding.

You pay more at a local business like this, but they bend over backwards for you.

Curt's is on Truman Road. Closest main North-South route is Sterling Ave in Independence.

I've done a few. Though I haven't for a couple years, if that's some indication. I think the notoriety of the beer can stuffed up a chicken's cavity may have something to do with the popularity of this recipe amongst redneck beer drinkers. Heh.

i love beercan chickens! put a good wet rub on it, stick a can of beer/soda/juice (half-full) up the cavity, and let it go... very, VERY moist, flavorful... outstanding.

one suggestion: use whatever liquid you're using in the wet rub. kinda ties everything together. i made a really good spicy peach rub one time, and used peach nectar as the can.

:drool: