Giant T Bone Steak with Lone Star Rub

The cool thing about Real Grilling is that there are a zillion combinations of spices for rubs and ingredients for sauces.  The Lone Star rub has marjoram and cinnamon of all things.
The Weber CEP330 grill does the marking perfectly!
Time to get back to veggies and deserts and take a reprive from the protien I think!

Grilled Chicken and Red Onion Quesadillas

This photo is not great but the Quesadillas are!  4 Hours of marinating the chicken breats in a garlic cliantro pesto as well as grilled onions and Monteray Jack cheese. 

Chicken Under Bricks with BBQ Dipping Sauce

After butterflying the whole chicken, a simple rub was applied.  Rather than using bricks covered in tinfil, I used a cookie sheet with the weight of a cast iron pan to flatten it so that as much of the chicken as possible is in contact with  the grill.  About 40 mins on indirect medium heat with do itg.

Eggplant with Spicy Asian Dressing

Since they were sold out of eggplant, I decided to use the mini eggplants.  Of course I hit it with some extra chillies as usual!

BBQ Spare Ribs with Apple Cider Mop

Part two of the rib extravaganza.  To get away from the traditional sauces, this apple cider mop is a winner.  The dry rub with oregano, thyme, and chile, to name a few gives the ribs a depth of flavour that is accented by the apple cider mop.  I like to slow cook ribs at 275F for about 3 hours.  I never boiul the ribs and always remopve the silverslin on the backside of the ribs with a flathead screwdriver.  This allows the rub and sauce to be absorbed and prevents"curling" when on the grill.

Big Daddy's Ribs

Although this recipie is not in the Real Grilling Book, I wanted to post it anyway!  I applied my secret signature dryrub and sauce. To compare opn the same evening, for my buddy Daniel, I cooked two different styles of slow cooked ribs.  My Big Daddy Ribs and the Apple Cider Mop ribs.
When you prepare a meal for someone, it's extra rewarding when they say, like Daniel offered, " These are probably the best ribs I've ever had" (You know it!)

Leg of Lamb with Roasted Garlic and Mint

It's been a while since I did lamb on the grill.  This recipie with roasted garlic, rosemary and mint is fast and easy with no marinating time required.  I always use a meat thermometer with lamb and cook the internal temperature to about 140 and let it rest for 5 to 10 minutes.