hovel

meat

steak

CUT: 

  • flap or skirt for carne asada
  • flat iron, flank, or thick skirt for sliced steak
  • rib eye caps — round steaks with string in them

SEASONING: 

  • sugar
  • salt
  • pepper
  • garlic powder

GRILLING:

  • Heat coals until there’s some flame coming out the top
  • Pour into grill and even out until grate fits ontop 
  • Let them finish heating up for a few minutes 
  • Open bottom vents all the way (for thicker steak vents should be partly closed)
  • Put steak on flat and do not cover
  • Wash steak dish
  • Flip steak when it has a good char on bottom and doesn’t stick to grate 
  • Cook until doesn’t stick on both sides 
  • Take off
  • Cover grill and cover all vents — coals can be reused next time.
chicken

CUT: 

  • boneless thighs

SEASONING: 

  • Olive oil 
  • Mushroom pellets 
  • Garlic powder and garlic
  • Little bit of pepper
  • Paprika until it’s red
  • No salt — mushroom pellets are salty enough
  • Sometimes a dusting of ground chilis

GRILLIN’: 

  • Leave bottom vents halfway open
  • Let coals sit in grill for 30 seconds and then brush the grate 
  • Put chicken on grill
  • Put cover on with top vents half open, leave for a few minutes (pay attention to if one side of grill seems way hotter and adjust vents)
  • Leave for ~5 min to cook through
  • Take top off and let the chicken char
  • Flip and put cover back on. Cook for ~5 min
  • Take top off and let chicken char
pork ribs

Rib Rub

  • ¼  cup brown sugar (100 g)
  • 2 teaspoons chili powder (not powdered chili) (8g)
  • 2 teaspoons sweet paprika (8g)
  • 1 teaspoon salt (4g)
  • 1 teaspoon dry mustard (4g)
  • 1 teaspoon oregano (4g)
  • ½  teaspoon garlic powder (2g)
  • ½  teaspoon onion powder (2g)
  • ¼  teaspoon ground pepper (1g)
  1. Remove membrane and cut ribs into individuals.
  2. Coat ribs with fresh lemon juice
  3. Rub that rib rub into each rib and rub
  4. Add a small amount of water into the bottom of the instant pot, enough so that ribs won’t be submerged. Add the instant pot rack and stack the ribs on top.
  5. Pressure cook for 23 minutes, with a 5 minute natural release.
  6. Take the ribs out and lay them on a cookie sheet.
  7. Brush the top side with BBQ sauce and put into the broiler on high for ~5 minutes, or until the BBQ sauce looks toasty.
  8. Take them out, flip them over and repeat then eat.