The Smoker King
http://www.thesmokerking.co...
http://www.victoriatxnightl...
Grilled Red Snapper Tacos
The other day I picked up some Red Snapper, and here is what I came up with.
I am sure it will work just fine with any other type of fish you want to grill.
| Ingredients: |
|
2-Red Snapper filets
3/4-Cup Mayo
1-Tbsp Adobo sauce
1-Large Yellow Onion (chopped)
2-Large Bell peppers (chopped)
1 and 1/2-Tbsp Olive oil
1-Tbsp Soy Sauce
4-Limes |
1/4 Cup Cilantro Chopped
1/4-Cup Melted butter (cooled)
6 or 7 Tortillas
1-Fresh Tomato (diced)
1/4 Tbsp Garlic powder
1/4-Tbsp Cumin
1/4 Tbsp Black pepper
1/4 Tbsp Oregano |
Recipe:
1. Place filets in a dish big enough to hold them plus the marinade
2. Mix together garlic powder, cumin, black pepper, oregano, the juice of one lime, and cooled, melted butter
3. Pour over fish, coating each side evenly
4. Refrigerate for 20 minutes
4. Heat Soy sauce and Olive oil over medium heat in a pan big enough to saute vegetables in.
5. Saute and caramelize bell peppers and onions in Olive oil/Soy sauce mixture
6. Mix together Mayo and Adobo sauce.
7. Place fish in a wire mesh fish griller, or in aluminum foil if you don't have one
8. Brush with marinade juice the fish were in
9. Place fish on grill and squeeze the juice of 1 lime over fish
10. Grill for 4-5 minutes per side, or until fish is cooked thoroughly
Serving suggestions:
1. Heat tortillas
2. Add 1-2 spoonfuls of Mayo/Adobo sauce to the tortilla and spread evenly
3. Fill taco with approximately 1/3 of one fish filet
4. Add sauteed vegetables and a little Cilantro and diced tomato
5. Squeeze a little lime juice over taco and serve
The Smoker King
http://www.thesmokerking.co...
http://www.victoriatxnightl...
It's Friday night, I am ready to go out, but what is going on in and around Victoria?
Well, that can be answered at www.victoriatxnightlife.com
I decided to build this site to create a one-stop information center for what is going on in and around Victoria TX including events, bands, drink specials, etc.
The site is brand new, and I am posting tons of information daily. If you have any event you would like to let others know about, it is a good place to do so.
The Smoker King.
Great steaks are hard to beat! You can find more great recipes at my website:
http://www.thesmokerking.co...
Grilled Steak
There is not much better in this world than sitting down to eat a perfectly grilled, tender, and juicy Porterhouse or T-Bone steak. There are many opinions and techniques available regarding the best way to master cooking a steak including whether or not to marinade or use a rub, how long the steak should be grilled, and how to correctly grill the steak. In my book there is only one way to grill a steak, and you will find instructions below for grilling a Porterhouse steak, which will also work for a T-Bone steak.
The Perfect, Grilled Steak
This method of grilling a steak can be done with any steak cut:
Choosing the Cut of Meat:
1. The first step is to choose a great cut of meat. You will probably need a good butcher's help to do this. He or she can cut the steak for you. Choose a steak that is at least 1-inch thick, up to 1.5 inches thick. The Porterhouse needs to be fresh, not previously frozen, and it should be a nice, bright red color.
2. Look for Marbling. This is the way the "taste fat" is incorporated throughout the steak. When judging if a steak has good marbling or not, look for thin streaks of fat that run throughout the steak. More fat equals a tastier steak, but it will be less tender. Less fat equals a more tender steak, but it won't be as juicy and tasty.
Marinade and Seasoning:
When you marinade a steak you are not trying to change the flavor of the steak, you are trying to compliment the delicious, natural flavors produced by grilling and already present in the meat. You do not have to use a marinade, but a good marinade will help in tenderizing the meat.
A marinade is used to tenderize a steak and add a little flavor. The key tenderizers in this marinade are red-wine vinegar and the dark beer. If you do not prefer to use beer, substitute with 1/4 cup of red-wine vinegar.
Steak Marinade:
1. 12-ounces of a dark beer such as Amber Bock
2. 3-Cloves of Garlic, Peeled and mashed
3. 1/4-Cup Chopped Onion
4. 1-TSP Fresh Ground Pepper
5. 1/4-TSP Salt
6. 1/4-Cup Vegetable Oil
7. 1/4-TSP Cumin
8. 1/4 TSP Dried Thyme
9. 1/4 cup red-wine vinegar
Instructions:
1. Whisk together all Ingredients
2. Place steak in a safe container, such as Tupperware, and pour marinade over the steak
3. Put a lid on the container, and refrigerate for 6-12 hours, turning the steak over once
Grilling the Steak:
1. Remove the steak from the marinade, and let it sit for about 1 hour before you grill it. This will bring the temperature of the meat closer to room temperature.
2. Before lighting the grill, spray on pam to prevent sticking.
3. Gas Grill Method: If you are using a gas grill, hopefully it has two burners. Heat the grill by turning one of the burners on high, and the other on medium-low. This will allow you to sear the steak and seal in the juices. Place the steak on the hot side of the grill for 1.5-2 minutes. Turn the steak over and cook for 2 minutes. Move the steak to the cooler side of the grill and cook it for about 7-8 minutes for medium rare. The internal temperature should reach about 135F degrees.
4. Charcoal Grill Method: Build a fire in 1/2 of the pit, and let the charcoal burn down; they will turn white, and you should not be able to hold your hand over the top of the grill for more than 1-2 seconds. Place the steak on the hot side of the grill for 1.5-2 minutes. Turn the steak over and cook for 2 minutes. Move the steak to the cooler side of the grill and cook it for about 7-8 minutes for medium rare. The internal temperature should reach about 135F degrees.
5. Let the steak rest by placing it on a plate and covering it with foil for about 2 minutes or so. This will help in making the steak tender and juicy because if you cut the steak too early, the juices will be hot, causing them to ooze out.
Steak Toppings:
1. Sauteed mushrooms and onions are two of my favorite steak toppings.
Directions:
1. Heat 4-TBSP of butter in a non-stick frying pan.
2. When the butter melts, add sliced onions and cook for 4 minutes
3. Add mushrooms and cook for another 4 minutes or until onions are opaque.
Options:
1.You can add 3-TBSP of heavy cream when you add the mushrooms to produce a creamier topping
2. Add 1-2TBSP of Soy sauce or Worcestershire sauce to butter.
Eat Up!
If you are around Port Lavaca area during Lunch or all afternoon for the matter, stop by Merle's Bar-BQ on HWY 35. They are between McDonald's and Lacks. I stopped by yesterday evening and picked up some BBQ to go.
It was GREAT!!!! Merle is very friendly, and you won't be disappointed.
The brisket plate is good, but you can't beat the Texas Sandwich.
Anyway, go see for yourself, and tell them The Smoker King Sent you!!
The Smoker King
The Smoker King
www.thesmokerking.com
College football Saturday is almost among us!!! Texas Tech, my alma mater is playing Colorado at Jones Stadium in Lubbock. The game is at 11:00 so tune in.
Are there any other Red Raider fans out there?
I think I am going to smoke a pork shoulder and a brisket Saturday. Homemade potato salad and a big pot of beans are in order too!
Bad thing is I will have to rise pretty early Saturday morning to start the BBQ, but that is fine by me.
A great potato salad recipe, thanks to Emeril, is
1 cup mayonnaise
3/4 cup cilantro leaves
1 tablespoon minced garlic
1 teaspoon salt
Freshly ground black pepper
2 pounds small new potatoes, cooked and halved (unpeeled)
1/3 cup finely minced onions
In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns black pepper. Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving.
My little twist to this recipe is I chop the new potatoes into quarters, drizzle olive oil over them adding a little Tony's, and stick them in the oven at 375 for about 25 minutes or until brown and crispy.
Adding a little lime juice to the dressing is pretty good to...
My DISH satellite was slightly adjusted from the 50 mph gusts this week, so DISH is sending a tech out, which better be before 11:00, to readjust.
Anyway, have a good weekend and don't forget about Gary P Saturday night!!
The Smoker King
http://www.thesmokerking.co...
If anyone is planning on cooking out this weekend and enjoying the great weather, here is a great recipe for grilled chicken.
I use this recipe when I cook chicken fajitas. Great toppings include sauteed onions and bell peppers, cheese, sour cream, and guac.
I hope you enjoy.
Recipe Name: Grilled Chicken for Fajitas
Posted By: The Smoker King
Number of Servings:
Preparation Time:
Ingredients:
4-Chicken Breasts
2-Cups of Margarita Mix (I prefer Mr. and Mrs. T's)
1/2-Cup Vinegar
1/2 Cup Olive Oil
1-Tbsp Onion Powder
1-Tbsp Garlic Powder
1-Tbsp Cajun Seasoning
Lemon Pepper
Option for a kicked up version: Add one shot of Tequila
Recipe:
1. Trim chicken breasts to remove fat
2. Using the flat side of a meat tenderizer, pound the each chicken breast until they are about 3/8 to 1/2 inch thick.
3. Mix all ingredients into a bowl just big enough to hold the chicken breasts while they are completely covered in the marinade.
4. Add chicken breasts, and refrigerate for 1/2 to 1 hour. The longer they stay in the marinade, the more Tequila lime taste they will have.
5. Season both sides of the chicken with Lemon Pepper before grilling.
6. Grill over medium heat for about 3-5 minutes per side. Times may vary depending on heat, just make sure that the meat is white throughout the breast, and the juices run clear.
This is a great recipe for chicken fajitas.
You can find more great recipes at http://www.thesmokerking.co...
Thank you!
The Smoker King
My name is Aaron, and I am the Smoker King. I live in Victoria TX, and I love to barbeque.
Fall is a great time to be outdoors with your family. The weather is nice and it is a great time to grill your favorite food. I love grilling shrimp, and here is a great recipe.
Recipe Name: Smoker King's Grilled Shrimp
Posted By: The Smoker King
Number of Servings:
Preparation Time:
Ingredients:
1-Pound Large Gulf Shrimp(13/15 Count) (Peeled and Deveined Tail On)
1/2-Cup Olive Oil
2-Tbsp Worcestershire Sauce
2-Tbsp Brown Sugar
1-Tbsp Tabasco Soy Sauce
1-Finely Chopped Jalapeno
1-Tbsp Honey
1-Tsp Garlic Powder
1-Tsp Onion Powder
2-Limes
Recipe:
1. Combine all ingredients including only the juice of one lime
2. Mix well
3. Add shrimp and coat evenly.
4. Refrigerate for 30 minutes, stirring at 15 minutes to make sure the shrimp are coated evenly
5. Place on skewers, and grill on medium heat for 3-4 minutes, turning once.
6. They cook very fast, and when they are pink, they are done.
7. Take them off the skewers, sprinkle them with juice from the other lime, and serve
I hope you enjoy. You can also find many other of my recipes at http://www.thesmokerking.co....
