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Kamado Grill Eye of Round Roast
 Kamado Grill Eye of Round Roast This is perhaps the best Eye of Round Roast I’ve ever cooked. You can see in the picture above how moist and juicy it was. I cooked it over indirect heat for just a little over 2 hours. Then we tented it with foil and let it rest for 20 minutes before cutting. I think that an eye of round roast can sometimes be a difficult cut of meat to cook. It can turn dry on you so fast. It is a very economical lean cut of beef and cooked correctly it is sure to become a family favorite. Seasoned with garlic powder, salt, pepper and ready to go. One hour cooking on the grill. We kept the grill at a constant 300 degrees throughout the cooking process. The roast stayed over indirect heat the entire cooking time. Ours took about 2 hours total time on the grill. The leftovers make a great french dip sandwich. Kamado Grill Eye of Round Roast Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Beef, Grilling, Kamado Grill Prep time: 15 mins Cook time: 2 hours Total time: 2 hours 15 mins Serves: Serves 4 1 Eye of Round Roast (mine was just over 3 lbs.) garlic powder salt pepper 1 Eye of Round Roast (mine was just over 3 lbs.) garlic powder salt pepper Pat the roast dry with paper towels. Season the roast really well. I used garlic, salt and pepper. You can add any additional spices you'd like. Start the grill and set up for indirect grilling. Get the grill to 300 degrees. On mine it usually means I have the bottom vent at 1 1/2 and the top vent at about a third open. This is going to depend on how much charcoal you have put on the grill. Turn the roast several times while cooking. Remove from grill at 150 degrees. Tent with foil and let set for 20 minutes. Temperature will raise as it sets to 165 degrees. Pat the roast dry with paper towels. Season the roast really well. I used garlic, salt and pepper. You can add any additional spices you'd like. Start the grill and set up for indirect grilling. Get the grill to 300 degrees. On mine it usually means I have the bottom vent at 1 1/2 and the top vent at about a third open. This is going to depend on how much charcoal you have put on the grill. Turn the roast several times while cooking. Remove from grill at 150 degrees. Tent with foil and let set for 20 minutes. Temperature will raise as it sets to 165 degrees. A 3 lb. roast should easily feed 6. We like the leftovers for french dip sandwiches so I always make a bigger roast than we need. Maybe you’d like to try another of our Kamado Grill Recipes? Kamado Grill Lemon Pepper Chicken Kamado Grill Barbecue Ribs Beef Kabobs Pin It!
Kamado Grill Lemon Pepper Chicken
 Kamado Grill Lemon Pepper Chicken We love this recipe for easy Lemon Pepper Chicken. We did ours on my Kamado Grill but you could roast it in the oven as well. The cooking time should be the same. We used fresh cracked pepper on this because it gives you a bite more of the pepper flavor would than regular ground pepper does. Be sure also every time you cut one of the lemons to squeeze over the chicken that you put the squeezed lemon pieces into the cavity of the chicken. Kamado Grill Lemon Pepper Chicken Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Kamado Grill, Chicken Prep time: 10 mins Cook time: 60 mins Total time: 1 hour 10 mins Serves: Serves 4 1 chicken pepper 3 lemons salt 1 chicken pepper 3 lemons salt Wash the chicken and pat it dry with paper towels. Squeeze one lemon over the chicken. Put the lemon pieces on the inside cavity of the chicken. Sprinkle liberally with fresh ground pepper. Let set in the refrigerator for at least a hour. Start the grill with charcoal on one side. Let it to 300 degrees. Put chicken on the grill and place the chicken on the side the charcoal is not on. In 15 minutes cut a lemon in half and squeeze it over the top of the chicken. Put the lemon in the inside of the chicken. Rotate the chicken 1/4 turn. Repeat 3 more times every 15 minutes. Cooking time should be right around a hour. Wash the chicken and pat it dry with paper towels. Squeeze one lemon over the chicken. Put the lemon pieces on the inside cavity of the chicken. Sprinkle liberally with fresh ground pepper. Let set in the refrigerator for at least a hour. Start the grill with charcoal on one side. Let it to 300 degrees. Put chicken on the grill and place the chicken on the side the charcoal is not on. In 15 minutes cut a lemon in half and squeeze it over the top of the chicken. Put the lemon in the inside of the chicken. Rotate the chicken 1/4 turn. Repeat 3 more times every 15 minutes. Cooking time should be right around a hour. We took ours off of the grill and tented it with aluminum foil. Temperature will raise to 165 degrees. Maybe you’d like to try another of our Kamado Grill recipes? Pesto Grilled Potatoes Grilled and Smoked Herb Turkey How to Grill the Perfect Rib Eye Steak Pin It!
Smoked Boston Butt Boneless Roast
 Smoked Boston Butt Boneless Roast We smoked this roast last Friday night and it was so delicious! We cut thick slices on the first night for dinner and made BBQ Sandwiches with the rest. I just went to take a picture of the bbq sandwiches and discovered my friend ate all of the slider buns (actually he didn’t, they got put in the wrong spot! I’m too lazy to go the store now so will update that later. He is not used to living with a food blogger yet, in fact in some ways it totally confuses him. Ok so I went and got slider buns before I discovered the other ones. If you want to make the BBQ’s they couldn’t be easier. We had to chop ours as we refrigerated the roast after dinner. It will not shred when it is cold. Chop up the pork and add your favorite bbq sauce. On the other hand he volunteers to taste test everything. He is also willing to go take store photos if mine don’t turn out. He is as addicted to strawberries as bad as I am. He also cooks with me and loves grilling out. I never knew how fun that could be. We both have different opinions on how things should be done but in the end we compromise and come up with the best solution. He made the best BBQ sauce for this Boston Butt Roast Barbecue Sandwiches. I’m trying to talk into letting me taking a video of him making it. Smoked Boston Butt Boneless Roast Author: Mary Ellen Recipe type: Pork, Main Dish, Kamado Grill Prep time: 10 mins Cook time: 4 hours Total time: 4 hours 10 mins Serves: Serves 8 1 5 lb. Boston Butt Boneless Roast salt pepper garlic powder 1 5 lb. Boston Butt Boneless Roast salt pepper garlic powder Season the pork roast really well. Start the grill and get it to at least 450 degrees. Sear the pork roast on all sides. Spread out the charcoal to the edges, leaving a hole in the center of the grill so you will be cooking indirect. Shut down the grill to about 1 1/2 on the bottom and just over 1 on the top. Cook until the roast reaches at least 145 degrees. Let set for 20 minutes before serving. Temp should be 165 by this time. Season the pork roast really well. Start the grill and get it to at least 450 degrees. Sear the pork roast on all sides. Spread out the charcoal to the edges, leaving a hole in the center of the grill so you will be cooking indirect. Shut down the grill to about 1 1/2 on the bottom and just over 1 on the top. Cook until the roast reaches at least 145 degrees. Let set for 20 minutes before serving. Temp should be 165 by this time. Our roast took a little over 4 hours to cook at 250 degrees once the grill was turned down. Maybe you’d like to try our recipe for? Grilled Pork Chops with a Dijon Balsamic Herb Glaze How to Grill the Perfect Rib Eye Steak Kamado Grill BBQ Chicken Wings Pin It!
Perfectly Grilled Chicken on a Kamado Grill
 Perfectly Grilled Chicken Last night we cooked a chicken on the Kamado Grill. I wish you could of tasted how good it was. We just did a simple salt, pepper, roasted garlic and a salt free blend of spices we like. After cutting up the chicken I seasoned it well and put it in the refrigerator until it was time to cook. For a change we did not cook this over indirect heat. He built a pretty hot fire and then shut down the grill to 1 1/2 on the bottom and 2 on top. At this point he is in charge and I got to just finish doing the vegetable and salad. I sure am not used to that! He loves grilling and I am just happy to sit back and watch. His secret to cooking this chicken is turn, turn, turn. He turned it over about every 5 minutes for about a hour. It was some of the juiciest chicken I have ever eaten. 5.0 from 3 reviews Perfectly Grilled Chicken on a Kamado Grill Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Chicken, Kamado Grill 1 4 - 5 lb. chicken salt pepper roasted garlic salt free blend of spices 1 4 - 5 lb. chicken salt pepper roasted garlic salt free blend of spices Cut the chicken up if it is whole and rinse well. Blot the chicken with a paper towel to dry it. Sprinkle the spices on liberally. Refrigerate until ready to cook. Place chicken on grill at around 300 degrees. Turn the chicken about every 5 minutes until chicken is done. Ours took about a hour. Cut the chicken up if it is whole and rinse well. Blot the chicken with a paper towel to dry it. Sprinkle the spices on liberally. Refrigerate until ready to cook. Place chicken on grill at around 300 degrees. Turn the chicken about every 5 minutes until chicken is done. Ours took about a hour. Maybe you’d like to try another of our Kamado Grill recipes? Grilled Broccoli Marinated with Srirachi Sauce How to Grill the Perfect Rib Eye Steak Standing Rib Roast Smoked Boston Butt Boneless Roast Pin It!
Standing Rib Roast
 Standing Rib Roast Last night we cooked this on the grill and it was perfect! So tender and juicy I didn’t want to stop eating it. We started out by making a mixture of fresh herbs to coat the roast with. I used fresh rosemary, shallots, garlic, cracked black pepper and salt. We liberally spread it over the roast and let it set while we started the grill. We were at about 450 degrees when we put the roast on to sear. It took about 5 minutes per side. After getting the roast seared we spread out the coals so we could cook the roast indirectly. We added some soaked cherry wood chips, then shut down the grill so we could get it to 250 degrees to finish cooking. It took about 20 minutes per pound to get the roast to 130 degrees. We then pulled it off and let it rest for 20 minutes before slicing. You have no idea how hard it was to wait for that first bite. When you let the meat rest the temperature continued to rise to about 145 degrees when we cut into it. If you do this on a gas grill the times might change a little. Standing Rib Roast Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Beef Prep time: 1 hour Cook time: 2 hours Total time: 3 hours Serves: Serves 4 1 5 lb. standing rib roast 2 sprigs fresh rosemary 1 teaspoon cracked black pepper 4 cloves garlic 1 large shallot salt cherry or hickory wood chips 1 5 lb. standing rib roast 2 sprigs fresh rosemary 1 teaspoon cracked black pepper 4 cloves garlic 1 large shallot salt cherry or hickory wood chips Chop the fresh herbs and blend together. Soak cherry or hickory wood chips in water for at least 20 minutes. Start the grill with a fire that goes to 450 - 500 degrees to sear the roast. We seared on each side for 5 minutes each. Spread the coals out around the outside of the grill. Add the wood chips. Get the temperature down to about 250 degrees by shutting down the vents. Cook for 20 minutes per pound or until roast reaches 230 degrees. You time might change if you have more or less than 5 lbs. Take off of the grill and allow to rest for 20 minutes. The temperature of the roast will rise as it rests. Chop the fresh herbs and blend together. Soak cherry or hickory wood chips in water for at least 20 minutes. Start the grill with a fire that goes to 450 - 500 degrees to sear the roast. We seared on each side for 5 minutes each. Spread the coals out around the outside of the grill. Add the wood chips. Get the temperature down to about 250 degrees by shutting down the vents. Cook for 20 minutes per pound or until roast reaches 230 degrees. You time might change if you have more or less than 5 lbs. Take off of the grill and allow to rest for 20 minutes. The temperature of the roast will rise as it rests. Maybe you’d like to try another of our Kamado Grill recipes? Perfect Rib Eye Steak Kamado Grill Bbq Chicken Wings Cuban Pork Tenderloin Pin It!
How to Cook the Perfect Rib Eye Steak
 How to Grill the Perfect Rib Eye Steak Isn’t it gorgeous? These are Certified Angus Beef Bone In Rib Eye Steaks. They are so tender you can cut them with a butter knife and the flavor is exceptional. Only 2% of all Angus Cattle make the cut to be called Certified Angus Beef. We usually have them about once a month and I’ve been working on how to perfect the whole process of grilling these steaks. The first thing I do is get them out of the refrigerator a hour before I intend to grill them to let the meat warm up to room temperature. I season them during this time with salt and pepper. I used a little shallot pepper on this batch too. Sprinkle it on and rub it in well. Next I start the fire. I had the grill just started when all of a sudden it started to rain which did complicate things a bit. You want the fire as hot as you can get it. Mine was about 450 when I put the steaks on. I cooked them for 6 minutes on the first side and 10 minutes when I flipped it for medium rare. These steaks were about 1 1/4 inches thick. If they had been closer to the heat of the fire 6 minutes on each side would of worked perfectly. I kept a water bottle close by in case of flare ups. With rib eye steaks you will have to deal with that usually due to the high fat content. If you feel the palm of your hand in the area below your thumb, it feels like a medium steak when pushed on in the fattest part of that area. To cook until medium rare pull them off of the heat a few minutes before that stage is reached. Let steaks rest for 10 minutes before serving for the juiciest steaks ever. These steaks are ready for the grill. Salt, pepper and shallot rubbed in and ready to go! Look at all of that beautiful marbling. How to Cook the Perfect Rib Eye Steak Author: Mary Ellen Recipe type: Beef, Dinner, Steak Prep time: 1 hour Cook time: 12 mins Total time: 1 hour 12 mins Serves: Serves 2 Certified Angus Beef Bone in Rib Eye Steaks Salt Shallot Pepper or just pepper Certified Angus Beef Bone in Rib Eye Steaks Salt Shallot Pepper or just pepper Take steaks out of the refrigerator at least a hour before grilling. Light the grill on the hottest setting or high heat over charcoal. Season the steaks well and rub in the salt and pepper. Put steaks on the grill, cook for 6 minutes on each side if cooking to medium rare. Take steaks out of the refrigerator at least a hour before grilling. Light the grill on the hottest setting or high heat over charcoal. Season the steaks well and rub in the salt and pepper. Put steaks on the grill, cook for 6 minutes on each side if cooking to medium rare. Pin It!
Sirloin Tip Roast
 Sirloin Tip Roast I made this roast a few weeks ago and then forgot to share it! Sometimes life just gets in the way. I can’t believe I forgot it because it was so delicious and it melted in your mouth. It weighted about 5 lbs. and we ate off it all week. It sure did make the best french dip sandwiches ever! In fact I could make this roast for those alone. I love cooking on my Kamado Grill. I start it in the morning and by 5 dinner is ready. It couldn’t be easier. I usually cook using the indirect method. The charcoal goes on one side and the meat across from it. You want to use a wood charcoal in your grill. Yes it is more expensive but it doesn’t contain any of the nasty chemicals in regular briquettes. I get a huge bag for about $15.00 from a big box store and it lasts thru at least about 10 cooking sessions so when you look at it that way it doesn’t seem so bad. 5.0 from 1 reviews Sirloin Tip Roast Author: Mary Ellen Recipe type: Beef, Grilling, Kamado Grill Prep time: 10 mins Cook time: 6 hours Total time: 6 hours 10 mins Serves: Serves 8 1 5 lb. Sirloin Tip Roast BBQ Seasoning Salt and Pepper 1 5 lb. Sirloin Tip Roast BBQ Seasoning Salt and Pepper Season the Sirloin Tip Roast with the BBQ Seasoning. Rub in the salt and pepper. Start the grill and get the temperature to 225 degrees. Soak some wood chips for 20 minutes. I used cherry for this roast. Place across from the fire on the grill. After a couple of hours turn the roast around and over. Cook until the roast reaches 130 degrees. Wrap the roast in foil and let sit for 30 minutes. The temperature will go up as the roast rests to about 140 - 145. Slice thinly to serve. Season the Sirloin Tip Roast with the BBQ Seasoning. Rub in the salt and pepper. Start the grill and get the temperature to 225 degrees. Soak some wood chips for 20 minutes. I used cherry for this roast. Place across from the fire on the grill. After a couple of hours turn the roast around and over. Cook until the roast reaches 130 degrees. Wrap the roast in foil and let sit for 30 minutes. The temperature will go up as the roast rests to about 140 - 145. Slice thinly to serve. Cooking time will depend on the temperature of your grill. I usually keep both the top and bottom vents open to 1. If the temp drops to much I open the bottom to 2 and watch to see when the temp is back up to 225. Want to see some of our other Kamado Grill recipes? Kamado Grill Roasted Chicken Boston Butt Roast St. Louis Spareribs Pin It!
Grilling Archives - Page 2 of 3 - Recipes Food and Cooking
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Grilling Archives - Page 3 of 3 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Summer Squash Casserole
Summer squash and zucchini mixed with a stuffing mix to make a creamy side dish. The perfect solution to an abundance of zucchini and summer squash. We had the most untraditional 4th of July I have ever had yesterday. It rained and rained and rained some more, so I decided not to risk cooking on the grill. Instead we had pot roast, carrots, mashed potatoes and gravy with this delicious summer squash casserole. I had some friends over and told them this was a new tradition. Loved, loved this summer squash casserole and will be making it again. I used both zucchini and summer squash but use whichever one you want or only one, totally up to you. This makes one of the creamiest casseroles you will ever make. If you notice I didn’t add any spices to this there are plenty in the stuffing mix and I don’t think it needed any more additional seasonings. No recipe here for the pot roast. It’s pretty simple, this one I cooked on the cooktop as I didn’t want to turn the oven on. I cooked it in a Dutch casserole with the lid on, after browning it for about 4 hours over very low heat after browning it with a cup of water and an onion. I added the carrots in the last hour and cooked until tender. The only seasonings I used were salt, pepper and garlic. Easy, peasy! Summer Squash Casserole Author: Mary Ellen Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: Serves 6 2 pounds squash thickly sliced (7 cups) 1/2 cup chopped onion 1 10 3/4 ounce can cream of chicken soup 1 cup sour cream 1/4 cup butter 1/2 cup cheddar cheese 3 cups herb-seasoned stuffing mix 2 pounds squash thickly sliced (7 cups) 1/2 cup chopped onion 1 10 3/4 ounce can cream of chicken soup 1 cup sour cream 1/4 cup butter 1/2 cup cheddar cheese 3 cups herb-seasoned stuffing mix Cook squash with onion in boiling salt water for 5 to 10 minutes. Drain well. Combine soup and sour cream. Fold in drained squash and onion. Melt butter and add to squash with the stuffing mix, cheddar cheese and sour cream. Stir to mix it up. Pour into a greased baking dish. Bake at 350° until heated through, 25 to 30 minutes. Cook squash with onion in boiling salt water for 5 to 10 minutes. Drain well. Combine soup and sour cream. Fold in drained squash and onion. Melt butter and add to squash with the stuffing mix, cheddar cheese and sour cream. Stir to mix it up. Pour into a greased baking dish. Bake at 350° until heated through, 25 to 30 minutes. Maybe you’d like to try? Spinach Pie Broccoli Cheese Patties Loaded Mashed Cauliflower