Thursday, January 27, 2011

Bison Ribs, Redux

The Gorilla never tires of bison ribs. As per popular demand, here's how to prepare them:

Coat in BBQ sauce and leave in the fridge overnight in a covered container to let the flavor soak in.

Soak wood chips in water for fifteen minutes in preparation for putting them in the smoker. Applewood is The Gorilla's favorite, but any wood smoke you like will do.

Put smoker box in BBQ and preheat to 275°. Low heat is crucial to keeping the meat tender and carmelizing the BBQ sauce without making it blacken.

Shoot for a two hour cooking time. In this case The Gorilla took them off at 1hr 45 min because they looked done and he was really, really hungry.

They turned out perfectly, a little red-pink on the inside and with the fat all hot and gooey.

Now The Gorilla is hungry again!

Wednesday, January 26, 2011

Condiment Edition: Garlic Aioli

If you're looking for a hot and spicy dipping sauce, it's hard to go wrong with a picante Aioli. It's pictured here with some sweet potato fries, but it's just as good, if not better dabbed on meats like roast beef.

Also, if you're a competitive lifter looking to go up a weight class, consider smearing this on everything you eat. JP Sanchez would be proud.

1 cup mayonaise
1 tablespoon cayenne powder
3 cloves fresh garlic
juice of 1 lemon

Mix ingredients and stir until consistency and color is uniform. Cover and refrigerate overnight to give the flavors a chance to meld and amplify.

Feel free to monkey with the proportions depending on how spicy or how garlicky you want your dip to be. Personally The Gorilla likes his Aioli take-your-head-off pungent.

Saturday, January 22, 2011

Prime Rib Roast

2.8kg bone-in prime rib roast, brushed with extra virgin olive oil and seasoned with thyme, salt and pepper.

Roasted for 2 hours at 275°

The low heat is essential to maximize the prime rib's tender, buttery, melt-in-your-mouth consistency. The Gorilla likes his red meat blood rare, feel free to cook longer to your own tastes, but low heat is key.

Tuesday, January 18, 2011

Joe Jost's Pickled Eggs

Today's installment of Gorilla Chow features a guest recipe. As The Gorilla's friend explains:

Joe Jost's is a tavern in Long Beach, CA that only sells hot dogs on a piece of bread, beer and the most deliicious pickled eggs known to man.

Here's the recipe:

Joe Josts Pickled Eggs

24 hard-boiled eggs, peeled
2 (12 ounce) jar yellow chili peppers. “Mazetta brand”
4 tablespoons pickling spice
2 cup white wine vinegar
3 scant cups water
2 tablespoon sugar
2 teaspoon tumeric
4 teaspoons salt

Mix all ingredients except eggs together in a glass jar with tight-fitting lid. Put peeled eggs in liquid. Don't refrigerate. Keep eggs in sealed jar at least two days before using. May refrigerate after two days. The marinade may be used several times; just add more egg

Perfect hard-boiled eggs

It is best to use eggs that have been sitting in your fridge for 4-5 days. You will find they peel easier.
Place eggs in shallow pot or large frying pan. Cover with cold water and place on stove with high heat. After water boils, wait 1 minute and remove from heat. Allow to sit for 10 minutes. Drain water, and rinse with cool water. Peel and place in pickling solution.

Monday, January 17, 2011

Pork Chops

Pan-fried thick-cut pork chops with white wine mushroom gravy.

Lightly oil pan, cook porkchops at medium heat for 15 minutes per side. Remove from pan when done and add white wine to pan, scraping to deglaze all the porky goodness.

In a saucepan heat up mushroom soup, when hot add the white wine reduction/pork deglaze, heat on low, simmering to reduce further.

Serve. Eat.

Friday, January 14, 2011

Sunday, January 9, 2011

Saturday, January 8, 2011

The Snow Shoveler's Lunch

The Gorilla had to contend with two feet of snow today. After labors like that, here's a hearty lunch:

20 ounces or rare sirloin, 4 poached eggs, bacon, and Paleo ketchup