Category Archives: On The Grill

Miners Mix Poultry Perfection Used Two Ways

I have been chomping at the bit to try this particular seasoning from Miners Mix, seeing as I make so much chicken, you’d think that my husband and I cluck!

The wind died down a bit and gave me a small window to grill up some boneless/skinless Chicken thighs along with some veggies. The prep was simple.  I dried the meat with some paper towels and sprinkled on some Miners Mix Poultry Perfection Seasoning and Rub.

For the Zucchini this time around, I used Miners Mix Wholly Chipotle seasoning along with some Olive Oil and then to the gas grill we went.

What a great combo!  That kiss of smokiness from the grill set everything off perfectly!

Round two…

A recipe or should I say technique that I’ve heard so much about over the years is Beer Can Chicken.  Let’s give this a whirl.

I washed and patted this whole chicken down with paper towels and then applied some softened butter and a generous amount of Miners Mix Poultry Perfection seasoning.  Over a half can of beer this went, butt side down in a roasting pan, with the other half of the can of beer in it.  It got windy here in the middle of the desert again, so I slide this birdie into the oven at 350⁰ for, oh, about 45 minutes to an hour or so, until the internal temp got to 165⁰.

Look at how pretty this came out will ya?!

I loosely tented the chicken with tin foil and let it rest for 30 before carving, to let all of the juices redistribute back into the meat.

This came out so moist and yummy!  I roasted some Fingerling Potatoes the last 30 minutes with the Beer Can Chicken, and served it all up with some steamed Green Beans.

Two delicious meals courtesy of Miners Mix, thanks Ole’ Miner!

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Miners Mix Salmon Marinade

Not so long ago, the Ole’ Miner sent me a box filled with goodies.

Namely, Miners Mix Seasonings, Rubs, Marinades, Dips, Mixes and Spreads.  I was so excited to try them all, but there’s only so many hours and stomachs to feed in a day.

We had a lull in our Monsoon rains, so off to the grill I went for our evening repast.

I try to put some sort of fish on the table at least once a week, I know I know you really should eat fish more often, but finding decent seafood in the middle of the desert isn’t easy.

I had a small, 8 oz. frozen Salmon fillet (which is plenty for the two of us) defrosted and ready for some flavoring.  Miners Mix Salmon Marinade is surely enough for an entire side of fish, so I downsized the content to accommodate our need.  I figured the ratio of:

1 Tbsp. Miners Mix Salmon Marinade

2 tsp. Soy Sauce (Aloha brand please)

2 tsp. Rice Vinegar (that’s’ what I use for cooking, less acidic)

1 ½ Tbsp. Olive Oil

Mix all of the above well, reserve 1 Tablespoon for basting and marinate the fish in a zip top baggie for 10-15 minutes, no more.

 

I preheated my “Big Girl” Gas Grill to 500⁰, oiled the grates and cooked the fish on one side with the lid closed for about 3-4 minutes, just till I saw the underside of the flesh going white.  I gave the fillet a baste with that reserved marinade,  gently turned it over and basted again.

Cook covered for another 3-4 minutes until the fish reaches an internal temperature of 140⁰ on an instant read thermometer, place the fish on a plate and tent with tin foil for about 5 minutes, letting all of the juices redistribute.

While the fish was resting, I made up a Greek inspired salad, which included, chopped Romaine Lettuce, Cucumbers, Tomatoes, Sweet Bell Peppers, Sweet White Onions, Radishes, pitted Kalamata Olives and a crumble of Feta Cheese.

 

Dress this all to your liking in my homemade Salad Dressing; add some fresh Herbs from my Patio Pot Garden for added interest.  Plate the salad and top with more Cheese as well as our gorgeous, perfectly cooked and seasoned Salmon.

FANTASTIC!!

Mahalo, Thank You Ole’ Miner yet again

Miners Mix Steak & Veggie Seasoning & Rub

Weekends like this mean that there should be grilling being done, so I did.  I had a beautiful New York Strip Steak that was calling my name and what better way to try out another of Miners Mix Seasonings.

Hmmm.  Well, these ingredients sound like they’d be mighty tasty on some oven roasted Potatoes too!

I doused some halved Baby Red Potatoes with Olive Oil and sprinkled them with the Steak & Veggie Seasoning.  Into a hot oven for half an hour and they’re done.

The strip steak got the some treatment and then on to the grill it went, until it was a perfect mid-medium-rare.

I had some fresh Corn that I steamed lightly and then tossed with Butter and S&P (geez, I forgot to add some of the Seasoning, dang it!  Well there’s next time.)  That was some good eats!

Espresso Dry Rub

I have two friends that are chefs, and we started to talk about dry rubs for grilling, etc.  Oddly enough, I had never made nor used a dry rub before.  So both of them sent me their recipes and I did a mash of the two to my own liking.

Auntie’s All-Purpose Dry Rub

1/4 C. Kosher or Sea Salt

1/4 C. Sweet Paprika

1/4 C. Brown Sugar

3 Tbsp. coarsely fresh ground Black Pepper

2 Tbsp. mild Chili Powder

1 1/2 Tbsp. Espresso or ground (very, very fine ground) Coffee

1 Tbsp. Unsweetened Cocoa

1 Tbsp. granulated Garlic

1 Tbsp. granulated Onion

1 Tbsp. ground Cumin

1 Tbsp. ground Cinnamon

1 Tbsp. ground Ginger

1 Tbsp. dried Oregano

1 Tbsp. dried Parsley

Throw everything into a Food Processor and whiz it up.

If using coarse Sea Salt, as I did, whiz the Salt first to your desired texture, then add the remaining ingredients and process.  And remember to shake well before using 😉

Make your own Spice Rub

This recipe yields 2 cups, which with fit nicely in a one pint Mason Jar.  This one’s for my Mom.

Store in airtight containers in your cool, dark cupboard, indefinitely.  But it won’t last too terribly long, `cuz you’ll be using this on everything.  Rubs aren’t just for grilled foods, you could use this mixture for any application.

My favorite way though is to use a generous amount of rub on boneless, thick, center cut Pork Chops and leave them alone in the `fridge for the day or even longer.

I load up my adorable little Gas Grill Smoker Box that I recently purchased and on they go.

And I call that dinner!

**Cook’s note: If you package your Dry Rub in a nice, labeled container, this makes a welcomed gift.

<Edit-originally I posted this recipe as 1/2 cup of Sea Salt, WOW! Too salty for us, I changed it to 1/4 cup or none at all and season to taste as you use it>

As always, recipes are simply someone else’s idea.  Take it and make it your own.  Maybe try Smoked Paprika, really lovely or some Citrus Zest; how about more Brown Sugar for a sweeter finish.

Enjoy!

What I’ve Been Up To

SO, I’ll tell you, the reason that I’ve not been around is that DH and I have been so very busy moving into our new home.  We sold our home and purchased a new-build home, very exciting. While our home was being built, we rented an apartment, fully furnished, but I didn’t have all of my kitchen toys, though we got by 😉  So here is a small portion of meals.

ENJOY!

A Great Find On Our Last Road Trip, Miners Mix XXX-Garlic Seasoning & Rub

If you are one of my followers, then you may have noticed that I have been absent, that’s because my husband and I took off on another road trip out to California to visit with my Mother.

My Mom likes to go on field trips, and on this occasion we all went to Bravo Farms in Traver.  What a quaint place!

After we had our fill of fun and BBQ Tri-Tip Sandwiches for lunch, we sauntered into the shop and I found this:

I remembered a post not long back by PoTP on Miners Mix and I had to try one of their varieties.  The XXX-Garlic Seasoning & Rub is a winner!  I gave a New York Strip Steak as well as some Baby Dutch Yellow Potatoes a health shake, along with a splash of Olive Oil and off to the grill we went.  Well, to be honest the taters got roasted in the oven.

New York Strip Steak & Taters with Miners Mix XXX-Garlic

We got ourselves a home run with this one.  Next time, I’ll try the Miners Mix XXX-Garlic Seasoning & Rub on some chicken for the grill, MMM.

Smokin-O’s

Smokin-O's

I was introduced to this new product by another blogger, Patrons of the Pit, some time back.

Smokin-O’s were invented as a better alternative to the time-consuming practice of smoking and the bland flavors of a regular gas grill.  100% of our products are manufactured in the heart of the Rocky Mountains in Darby, Montana, USA.  We use only the highest quality smoke woods from America, and pride ourselves on being able to help support the local community in MT.

We wanted to develop a product that allowed everyone to add a hint of smoky flavor to their gas grilled foods, and still have the ease and convenience of using your gas grill.  We tried every product out there and consistently either failed at getting the results we wanted, or spent too much time preparing our grill.  Whether it was smoking wood chips, wood pellets, or wood chunks none of these products were fast, easy to use, or provided the smoke flavor we were looking for.”

I wanted to give Smokin-O’s a try, but I could only find them online at Amazon.  I emailed the company to find a local retailer, but the closest store was a good 2 hour drive from our home.  Alex Williams from Smokin-O’s was kind enough to mail me a box.

Smokin-O's

As you can see, they come 6 to a box.

I followed the directions …

I put some Salmon fillets and Huli Huli Chicken thighs on the grill …

my version of surf-n-turf

And this was the happy outcome, MMM!  My version of surf-n-turf.

Smokin-O’s didn’t give the food an overwhelming smoke taste, just enough.  I liked how simple it was to use as well.  I give them a big thumbs up!

I asked Santa Claus to bring me a fancy new gas grill with an electric rotisserie attachment; I will most definitely be using these puppies on a roast.