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Full Course Challenge - Konro Dinner


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I am glad that the timing and weather worked out for this. 

 

These days, the most common use of my Performer is to light charcoal chimneys. I started the relatively complex Marabu lighting process and then went in to prep.

 

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Inside, I wrapped asparagus in Westphalian ham, halved avocados...

 

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...butterflied chicken wing flats (this makes them into a perfect consistent width meat rectangle and they are glorious)...

 

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...sliced the uncooked leftover portion from our Prime grade beef tenderloin roast...

 

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...and make tsukune meatballs (parboiled so they do not fall apart on the grill.

 

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Then it was out to the deck where we started cooking. First was grilled edamame.

 

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Then miso soup (not grilled).

 

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Then grilled avocados, which are a wonderful tare (sauce we make for this dinner) delivery system.

 

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Asparagus.

 

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Chicken wings.

 

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Tsukune.

 

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And finally beef tenderloin.

 

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We all love this dinner. This was a lot of stable greatest hits for us, with the added beef tenderloin. If you all never hear from me anymore, it is because I have just settled on searing 1/4" beef tenderloin slices with tare. This is so delicious I am thrilled we decided to do it.

 

After we were done with the grill, a kamado made an appearance to snuff the coals for reuse next time!

 

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