By David Scubadiver
I purchased my grill in December and finally got around to using it Sunday afternoon. I have been cooking sous vide and using a cast iron pan lately, but the smoke has been terrible.
For or my first time grilling, I decided on baked potatoes, steaks and asparagus. Started the fire with a twisted paper towel wetted with vegetable oil.
The fire got hotter than intended, and stayed hotter than intended. I started with the potatoes and let them cook for nearly an hour above the heat deflector. Then I added the raw steaks, and eventually the asparagus that were prepared with some oil and seasoning.
I was prepared for disaster but everything came out delicious. I forgot to open up the vents for the sear, but as I said, the grill was hot.
Well it seems like spring has finally arrived in the UK !
My visit to the local weekly market provided me with 2 of me absolute favourite things - Monkish tails and English Asparagus (the Asparagus season here is very short, but the Asparagus is superb....)
So the Monkfish got chunked and marinated for a couple of hours in a simple combination of EVO, Lemon juice, fresh Oregano and Parsley, and some salt and pepper. The Asparagus was steamed in lightly salted water for about 3 minutes then refreshed in cold water. Then dressed with EVO. The monkish got skewered and then on to the Monolith:
Cooked over direct (but not too fierce heat), brushing with the remaining marinade until nicely cooked and the Asparagus had picked up a little charring:
Using the type of wide skewers that sit on racks prevent any chance of the fish sticking to the grill and possibly breaking up and is my preferred method of cooking this type of fish.
Served with a fresh mixed salad and some fries.
It was absolutely fantastic. If you are fortunate enough to have superb fresh ingredients like these you really don't have mess with them much !!!
It was a hot one today in Low Cal with the temperature reaching 104 in the shade on my patio. Not my favorite weather to be grilling but I had thawed out this beautiful 2.5” ribeye I had in my freezer so I just had to cook it.
Rubbed it down with some Primo Chicago Stockyard rub
and wrapped it up for a rest.
While it was resting I prepped my Corn and asparagus.
Once my kamado was up to 225 I put on the ribeye
As I waited for it to reach an IT of 113 degrees I added the corn and asparagus.
After 4 minutes I took the asparagus out and placed it on for some direct grilling.
After approximately 6 minutes and a flip or 2 they were done.
I took them off and placed them back into the foil and took them inside. By this time the ribeye was at the 113 that I wanted.
I took it off and loosely covered with foil.
I opened up the vents for searing.
Once it was up to 650 I put the steak back on.
After 3 minutes I flipped it and heard the sizzle. Love this shot.
After another 3 minutes I took it off and covered it again and took it inside for a 10 minute rest. Here it is after the rest.
and now sliced up.
Here is everything plated up with a Sierra Nevada Torpedo Extra IPA.
Thanks for looking.
Dinner tonight was smoked meat loaf, with smoked mac & cheese and prosciutto wrapped asparagus, all cooked on the kamado.
I started up the Vision, and added a few chunks of cherry wood:
and brought it up to temp:
While the Vision was coming to temperature I cooked the bacon for the mac & cheese, and sauteed the onions, green pepper, and garlic for the meat loaf:
As I boiled the macaroni, I put the meatloaf on the grill:
And finished the mac & cheese:
At this point it was still too early to put the mac & cheese on the Kamado, so I made the wrapped asparagus. Each slice of prosciutto was coated with a thin layer of cream cheese, and then I wrapped the asparagus with a diagonal orientation to increase the coverage of the prosciutto over the asparagus:
At this point I added the mac & cheese to the kamado:
And after 45 minutes took them off, cooked to perfection!
Then on went the asparagus:
and off after about 12 minutes...
And *** finally *** plated up a pretty good meal!
Remember when I made the Petite Filet Mignon Oscar?
Well my wife doesn’t really like steak and definitely doesn’t like anything from the sea. So I made something special for her to enjoy instead of steak. Here are most of the ingredients for this cook.
I placed the boneless / skinless breast between two sheets of plastic wrap and pounded them with my 10” CI skillet to around 5/8” thick.
I then dredged them in some flour mixed with 1 tsp. ea. of cayenne and white pepper and 1/2 tsp. of turmeric.
I took that same 10” CI skillet and fried them up in some butter and oil. (It takes a shorter time because they are thinner)
In the meantime you’ll remember I was grilling up the asparagus.
Chicken is done.
Here it is plated up on a bed of asparagus, approximately ½ cup of Hollandaise sauce and a Modern Times Oneida Hoppy Sessionable Pale Ale.
And the ultra-close-up view.
As it was her dish I didn’t get a fork shot. I did taste it and it was also delicious.
That’s for looking.