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Houston’s Hawaiian Ribeye

Ingredients:

  • 2 cups pineapple juice
  • ½ cup soy sauce
  • ½ cup sugar
  • 5 tablespoons apple cider vinegar
  • 2 teaspoons toasted sesame oil
  • ⅓ cup chopped white onion
  • 1 1-inch piece ginger, peeled, finely chopped
  • 2 1-inch-thick bone-in rib-eye steaks (about 3 pounds total)
  • 4 tablespoons unsalted butter, room temperature
  • 2 teaspoons toasted sesame oil
  • Kosher salt

Directions:

  • Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 Tbsp. marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
  • Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
  • Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.
  • Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Season steaks very lightly with salt (omit this step if marinating more than 24 hours). Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120° for medium-rare.
  • Transfer steaks to a plate. Slice butter into ¼”-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.

Recipe found on this reddit post. And this Bon Appetit article.

Maple Balsamic Pork Tenderloin

  • 2 Tbsp. oil
  • 2 Pork Tenderloins
  • 2 Shallots, minced.
  • 2 Garlic Cloves, minced.
  • 1 Tbsp. finely chopped fresh thyme.
  • 1/2 cup Maple Syrup
  • 1/4 cup Balsamic Vinegar
  • 3 Tbsp. Dijon Mustard
  • 2 Tbsp. EVOO
  • 1 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 1/4 tsp. Cayenne Pepper

INSTRUCTIONS

  • In a large mixing bowl or glass measuring cup, combine all the ingredients for the marinade and whisk until well combined.
  • Place the pork tenderloins in a Ziplock bag with the marinade and place in the refrigerator to marinate for at least 6 hours, but preferably overnight.
  • Preferred cooking method is on the grill.

Oven Cooking Instructions:

  • Preheat your oven to 375°F.
  • In a large, heavy skillet, heat a few tablespoons of oil over medium-high heat. Once the pan is hot enough, remove the pork from the marinade; sear the tenderloins for a minute or two on each side, until they get nice and golden brown.
  • Pour the marinade over the meat, simmer for about a minute. Cover the skillet lightly with aluminum foil and bake in the oven for 15 minutes or until a meat thermometer inserted in the thickest part of the meat registers 145°F.
  • Serve the additional marinade as a sauce. If it is too thin, it can be further reduced in a saucepan or thickened with corn starch.

Chicken Philly

  • 1 package boneless skinless Chicken Thighs (about 2lbs.), cut into strips. (It will get chopped up more once on the grill)
  • 1/2 of a Red Bell Pepper, cut into small pieces.
  • Salt & Pepper
  • Paprika
  • Mozzarella Cheese, shredded.
  • Buns (we prefer “Steak Buns” like these from Kroger)
  • (This recipe will make about 6 sandwiches)
  1. After cutting up the chicken thighs, season generously with salt on both sides. Add a dusting of paprika and black pepper on both sides.
  2. Get Blackstone Grill hot, on medium high. A few clicks below the lighting position.
  3. Once grill is hot, add a little bit of neutral oil such as peanut or coconut oil.
  4. On one area of the grill add the chicken, and spread it out in a single layer. Let sit for a few minutes before stirring so that browning occurs.
  5. In a separate area, on medium high heat, add the peppers and stir as needed for even cooking.
  6. Once chicken has browned on one side and released from grill, begin tossing and chopping it up. Once it is chopped up pretty well, spread it out into a single layer again to get some more browning.
  7. Add buttered buns to the grill over medium heat to toast.
  8. Once chicken is cooked and peppers are soft, mix both together. Then spread into a single layer again and cover with cheese until cheese melts.
  9. Remove everything to a clean tray and assemble sandwiches at the table.

 

 

Grilled Carrots with Tarragon Butter

  • Leaves from 3-5 sprigs of fresh tarragon
  • ½ stick salted butter
  • ½ lemon’s zest
  • 1-2 tablespoons garlic olive oil
  • Whole carrots, peeled

Boil carrots until soft enough to enjoyably eat, set aside.  Over low heat, slowly melt butter in a small pan.  Once melted, add rest of butter ingredients.  Let butter simmer for 5-10 minutes, but do not get hot enough for butter to brown.  When finished, pour butter into bowl and refrigerate.  Bring grill to ~400F, grill boiled carrots for ~10minutes flipping at least once.  Should be some nice char on them.  Pull carrots from grill, brush on tarragon butter, serve hot.

Marinated Steak Tacos

  • 2 lbs skirt steak or strip steak
  • ~1/4 cup Rubbed With Love Pork
  • 1 limes, juiced
  • 6-8 springs of cilantro
  • 3-1 ratio of 3 garlic infused olive oil to 1 olive oil, about 1/4 cup total
  • 1 teaspoon salt

Combine ingredients for marinade in a small bowl.  Stir until combined, should be a little thick.  Put steak into a 1 gallon plastic bag, add marinade.  Store in fridge for 8-24 hours.  Grill at ~400F until internal temp of steak is 130F.  Let steak rest for ~5 minutes, then slice in thin strips for tacos.  Serve with cilantro and salsa verde.

Bourbon Orange Glazed Chicken

1/3 cup Bourbon
1/3 cup Fresh Squeezed Oranges
1/3 cup Brown Sugar
2 TB Garlic Infused Olive Oil
2 tsp Salt
1/2 tsp Black Pepper
1 package chicken thighs.

Whisk all ingredients together. Put chicken thigs in a Ziplock bag and pour in the mixture. Let it marinate for at least an hour. Remove chicken from the bag and reserve the juices. Grill chicken over a hot grill looking for char. Meanwhile, bring reserved juices to a boil then reduce to a low simmer until reduced and slightly thickened. Serve alongside the grilled chicken.

Moroccan Chicken

  • ¼ cup garlic-infused olive oil
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 ½ tsp salt
  • ½ tsp coriander
  • ½ tsp cinnamon
  • ½ tsp turmeric
  • ⅛ tsp cayenne pepper, optional
  • 1 package boneless skinless chicken thighs
  1. In a small bowl, whisk together all ingredients except chicken. Transfer mixture to a gallon Ziplock bag. Add chicken and mix to coat. Seal and marinate the chicken in the refrigerator for at least an hour. (We did about 4 hrs. and it was perfect.)
  2. When ready to eat, preheat grill. Remove chicken from marinade, discarding any leftover marinade. Grill chicken thighs until internal temp reaches 165.