I had a fun task today. I was employed to teach a small company bbq. They were 7-8 people, and requested a 5 hour session, with specific requirements to do more vegetarian dishes and desserts. That sounded like a fun challenge, so I made plans, and bought all the food. In short, we went through a lot of theory, but just as much practice by the grills. This time I had 5 Napoleon kettle grills at my disposal.
So this is what went down today.
11:00 Fire up the grills. I was using Cuba charcoal (from the Marabu tree). Seriously good stuff. Each grill had an SnS. We smoked with both oak wood chunks and cherry wood chunks. I wanted them to see, smell and taste the diffeence.
First out: picanha. They smoked two, I showed them how to sear it (at the end), and served it with liberal amounts of freshly squeezed lime juice and sea salt. Very good. Very good indeed.
Second meat: Wagyu. Yes, real Japanese, expensive as hell Wagyu. I showed them how to smoke it hard with cherry wood, and then reverse sear it. We had an 800 gram (28 oz) steak, and gobbled it down pretty quickly. No leftovers there.
First veg: grilled and smoked cauliflower. I had them mix up olive oil with lemon zest, and covered the cauliflower with it. Smoked it with oak, and sprinkled a lot of pecorino cheese on top for the last 15 minutes. Delicious!
to be continued...
So this is what went down today.
11:00 Fire up the grills. I was using Cuba charcoal (from the Marabu tree). Seriously good stuff. Each grill had an SnS. We smoked with both oak wood chunks and cherry wood chunks. I wanted them to see, smell and taste the diffeence.
First out: picanha. They smoked two, I showed them how to sear it (at the end), and served it with liberal amounts of freshly squeezed lime juice and sea salt. Very good. Very good indeed.
Second meat: Wagyu. Yes, real Japanese, expensive as hell Wagyu. I showed them how to smoke it hard with cherry wood, and then reverse sear it. We had an 800 gram (28 oz) steak, and gobbled it down pretty quickly. No leftovers there.
First veg: grilled and smoked cauliflower. I had them mix up olive oil with lemon zest, and covered the cauliflower with it. Smoked it with oak, and sprinkled a lot of pecorino cheese on top for the last 15 minutes. Delicious!
to be continued...
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