I cooked for a client tonight. 11 adults, 5 kids. The food prep was done on my tailgate.
First was lamb chops. Salted and seared on the Jumbo Joe, then finished with Lane’s BBQ Kapalua Rub. Served with mint jelly. Major hit.
I cut a bunch of steaks out the the strip loin I bought. I salted them and put them on the 22’ Kettle, indirect, with a bit of pecan smoke. I used Weber baskets, with foil in the middle. Then I used the Weber Expansion rack to fit them all on. Finished by pulling them, dumping the charcoal into a charcoal bed, and searing the steaks.
I bought some pre made mashed potatoes at Costco (as I am on the road, and do not have the equipment to make mashed potatoes). So I made a mushroom gravy / sauce to dress them up. I used the leftover coals on the Jumbo Joe and pushed them to the back so I would have two zones for temperature control for my 12†Lodge cast iron skillet.
I used no recipe, and I did not measure. So don’t ask for either.
Diced an onion and minced a couple garlic cloves. Sautéed them in butter.
Splashed in some cab to deglaze the skillet.
Diced a pound of mushrooms and added them, plus added some beef broth.
Added roughly a tablespoon of ground dried porcini mushrooms.
Cooked down. Added some heavy cream and fine shredded parmesan cheese.
I think that’s it. I forgot salt and pepper. The flavor was extremely well balanced, with nothing overpowering the rest. Not perfect, but pretty doggone close. I added a bit of salt and pepper to my plate and that made it perfect.
The mushroom gravy was the star of the show. Some of the ladies were eating more instead of desert. I’ve never done this before, so to be able to pull off such a delicately balanced gourmet dish, with no recipe and no measurements, cooked in cast iron over live fire, while cooking a dozen steaks… It made me super happy!
First was lamb chops. Salted and seared on the Jumbo Joe, then finished with Lane’s BBQ Kapalua Rub. Served with mint jelly. Major hit.
I cut a bunch of steaks out the the strip loin I bought. I salted them and put them on the 22’ Kettle, indirect, with a bit of pecan smoke. I used Weber baskets, with foil in the middle. Then I used the Weber Expansion rack to fit them all on. Finished by pulling them, dumping the charcoal into a charcoal bed, and searing the steaks.
I bought some pre made mashed potatoes at Costco (as I am on the road, and do not have the equipment to make mashed potatoes). So I made a mushroom gravy / sauce to dress them up. I used the leftover coals on the Jumbo Joe and pushed them to the back so I would have two zones for temperature control for my 12†Lodge cast iron skillet.
I used no recipe, and I did not measure. So don’t ask for either.
Diced an onion and minced a couple garlic cloves. Sautéed them in butter.
Splashed in some cab to deglaze the skillet.
Diced a pound of mushrooms and added them, plus added some beef broth.
Added roughly a tablespoon of ground dried porcini mushrooms.
Cooked down. Added some heavy cream and fine shredded parmesan cheese.
I think that’s it. I forgot salt and pepper. The flavor was extremely well balanced, with nothing overpowering the rest. Not perfect, but pretty doggone close. I added a bit of salt and pepper to my plate and that made it perfect.
The mushroom gravy was the star of the show. Some of the ladies were eating more instead of desert. I’ve never done this before, so to be able to pull off such a delicately balanced gourmet dish, with no recipe and no measurements, cooked in cast iron over live fire, while cooking a dozen steaks… It made me super happy!
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