I went to visit my mom and celebrate a little (she turned 70 a few months ago, but we live way apart), so I decided to cook a three course meal. We were four people, and I wanted to keep it simple, but also make all three dishes on the grill. A little planning beforehand helped. They have a regular no-name kettle grill, a little smaller than an ordinary Weber kettle, but more or less identical construction. I used briquettes and created a two zone setup with the accompanying divider. Nothing fancy, but it got the job done.
The grill
For starters I smoked shrimp, and while at it, smoked some cooking cream. I had the grill running at 240° F, and smoked with cherry wood chunks for 20 minutes.
Smoking shrimp (and cream)
We ate the shrimp with some lime aioli, and had cold beer/riesling to drink.
Next up was a big bad flap steak, 5 lbs. Canadian beef, Heritage Angus. This is a marvelous cut, and next to the picanha, one of my favorite beef cuts. It is also known as a "sirloin tip". I had to cut it in half to fit it onto the grill.
Flap meat, cut in two halves and stacked on top as it was too long for the grill
As soon as the shrimp was done I put the flap meat on, and closed the lid. I figured 20 minutes of indirect heat before searing would do it good.
Here's a tray full of 5 lbs of flap meat
I then seared it real good, and let it rest, uncovered, for 10 minutes. I made potato wedges in the oven, a fresh salad and chimichurri to accompany the meat.
Chimichurri
The plate
For dessert I used the smoked cream and made a smoked caramel sauce. I roasted walnuts and dressed up some vanilla ice cream with smoked caramel sauce, walnuts and raspberries. So fresh! That sauce is viciously good.
Cooking the sauce (with the smoked cream)
Roasting walnuts
And the full dessert
All in all a very nice meal with great people, and it was easy to do.
The grill
For starters I smoked shrimp, and while at it, smoked some cooking cream. I had the grill running at 240° F, and smoked with cherry wood chunks for 20 minutes.
Smoking shrimp (and cream)
We ate the shrimp with some lime aioli, and had cold beer/riesling to drink.
Next up was a big bad flap steak, 5 lbs. Canadian beef, Heritage Angus. This is a marvelous cut, and next to the picanha, one of my favorite beef cuts. It is also known as a "sirloin tip". I had to cut it in half to fit it onto the grill.
Flap meat, cut in two halves and stacked on top as it was too long for the grill
As soon as the shrimp was done I put the flap meat on, and closed the lid. I figured 20 minutes of indirect heat before searing would do it good.
Here's a tray full of 5 lbs of flap meat
I then seared it real good, and let it rest, uncovered, for 10 minutes. I made potato wedges in the oven, a fresh salad and chimichurri to accompany the meat.
Chimichurri
The plate
For dessert I used the smoked cream and made a smoked caramel sauce. I roasted walnuts and dressed up some vanilla ice cream with smoked caramel sauce, walnuts and raspberries. So fresh! That sauce is viciously good.
Cooking the sauce (with the smoked cream)
Roasting walnuts
And the full dessert
All in all a very nice meal with great people, and it was easy to do.
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