Beef Wellington - Copper Pot Style!

[civilsmoker]

I love that cookbook already...that's an awesome looking meal! I have to say I still love the fire pics (couldn't leave that out) but the meal itself is out of the park! Glad @chef jimmyj asked about the duxelle cuz I didn't know what it was. All I can add is if you and @chilerelleno ever have a cook off can i be invited? I would leave stuffed, impressed, and smiling from ear to ear!

Ryan

The fire pics were for you!

the Gordon Ramsey HK cook book is legit! The guy knows how to cook and the guy knows how to teach people how to cook! He gives many pro secrets away in his book. For example the carrots and onions. They were blanched and chilled in ice water a couple of hours earlier then butter seared as the wellys were resting so theY were perfectly hot.

Next he cuts his Yukon’s into perfect 1 inch squares for cooking, and he has you measure the salt in the water because you save it and add some to the mash to fluff them to add starch back in the mix for more creaminess

and for the brown chicken stock.....he freezes it in zip locks (I’ve done this). Or better yet he puts it in large ice trays to make stock cubes! So when you need a little enhanced stock, bingo get a couple cubes from the zip lock!

and me and chiller...lol our banjos were playing in harmony so you couldn’t hear them dualing....double lol.

 

[civilsmoker]

OMG!!!
That's an Awesome Job, Civil !!
Way too much work for me, so I'll just have to admire yours from afar!!
Like.

Bear

Thanks Bear! It was like running a marathon!!! But is will say it was fun working with the smoker at higher temps. The top air gate was almost like a instant temp gauge. I could control the heat inside the Chamber by almost up or down 25 degrees open to closed.

Fantastical. Bravo!

Thanks Braz!

 

[civilsmoker]

GATOR240 mike243 Johnny Ray tx smoker thanks for the likes!

 

[civilsmoker]

So while we are waiting for the leftovers my boy said we need to keep the GR experience alive and asked me to make GR’s eggs....

so some pan seared caps and color maters in classic Olive and S&P

Whipped on and off mid high heat then seasoned after done with S&P chopped greens and chilled and creamed with some Creme Fraiche.

Served over toasted sour and topped with chopped greens.

Egg money! Proper whipped eggs should flow but have enough “togetherness” to mound on the toast and not fall off! We do these quite often as it is a fav!

 

[civilsmoker]

Left over time. Just a quick dry sear to keep the pasty crisp. It was gobbled up pretty quickly!

 

[MJB05615]

Looks still really good today too!

 

[Hawging It]

That’s one fancy meal. Great job!!

 

[Jabiru]

Yum yum yum, great work mate. yours looks a lot better than Hell’s Kitchen.

 

[civilsmoker]

Looks still really good today too!

Thanks MJB! It was pretty dang tasty for a re-heat! I can say without a doubt it was and unforgettable experience!

That’s one fancy meal. Great job!!

Thanks Hawg! You have to have a fancy one every now and again just so you appreciate the every day meal and is simplicity! Lol

Yum yum yum, great work mate. yours looks a lot better than Hell’s Kitchen.

Thanks Jabiru! Not sure I can say it was that level but what I can say is the memory of making it for the first time and to do it in the copper pot is/was priceless! The boy was helping every step and even got the smoker up and running for it! The best memories in the world!

 

[ab canuck]

Great job Civil, Something I have wanted to try for a long time now. More incentive now.

 

[forktender]

One word........DAMN!!!!!!!!!!!
OK more than one word seeing that I'm a talker........ holy cow that is freak'in
AMAZING WORK!!!

That took some talent right there, that ain't no Busch league meal.

The offer to be adopted has yet to expire.


Dan

 

[civilsmoker]

Great job Civil, Something I have wanted to try for a long time now. More incentive now.

canuck thanks! It was a really fun cook for sure and we will be practicing in the future in our house for sure. I have a few ideas to make it fit the smoking side of things even more......

One word........DAMN!!!!!!!!!!!
OK more than one word seeing that I'm a talker........ holy cow that is freak'in
AMAZING WORK!!!

That took some talent right there, that ain't no Busch league meal.

The offer to be adopted has yet to expire.


Dan

Many thanks Fork! Gordon Ramsey's cook book is spot on for steps which really helped pull it off. I wasn't sure how it would turn out so I waited to start the post as having that added pressure would have put it over the top.

Since we have been sans oven in the house I am learning how to make the smoker work at normal oven temps. Its a much different fire management approach.... IE double the bed of coals (the coal build up is done in stages as well) because too much wood makes for bad smoke. Then use bigger logs to get the base heat, then use 1/2/ to 1 inch splits to fine tune the high temp and keep up the convection flow. I also preheated each piece of wood to 250 deg in the vertical chamber so they would light instantly regardless of size. In prep I wiped the whole inside down to remove all the old grease I could, I then heated up to and held it at 500 deg (along with a steam bath) for an hour to remove any residual grease. I wanted pure pure clean burn so the pastry wouldn't get any black look or taste. Then I let it settle down to 400 degs and used the small splits and the top fire box vent to keep the temp right at the 425 +/- for the 37 min they were in. I did do a turn at the first 12 min but then it didn't need to do another. I had one time start to spike above 435 so I just open the lid for a few moments to allow it to reset back to 425. It was one of the most fun and rewarding cooks on my smoker I have every done!

sawhorseray thanks for the like!

 

[civilsmoker]

This was the tomato salad with Burrata and GR Balsamic Vinaigrette that was planned with the meal but it got tabled because of time management or lack there of..... Holy crap this is a fantastic combination....I had it for lunch today!

 

[civilsmoker]

Ok, I'm not really a social media guy at all..... the forum here being the only one I participate in.... That is until this weekend.... my wife and daughter convinced me to start posting on Instagram (I didn't even have the app loaded)....I resisted but my wife had that look in her eye when she said...Just do it and put #GordonRamseyRecipe on it to see if you can get featured.... So I did it because I knew my wife and daughter were not going to let it go........ Well to my utter shock and surprise my wife comes in at lunch and says just thought I would let you know that your Welly and the GR Eggs got selected to be featured on #GordonRamseyRecipe page, furthermore the Welly also got featured on the #Showmeyourwelly pages as well.

All I can say is I'm speechless ..........

 

[MJB05615]

WOW Civil! That's great and well deserved. Your hard work is now being enjoyed and appreciated by the masses. Congratulations!

 

[forktender]

canuck thanks! It was a really fun cook for sure and we will be practicing in the future in our house for sure. I have a few ideas to make it fit the smoking side of things even more......


Many thanks Fork! Gordon Ramsey's cook book is spot on for steps which really helped pull it off. I wasn't sure how it would turn out so I waited to start the post as having that added pressure would have put it over the top.

Since we have been sans oven in the house I am learning how to make the smoker work at normal oven temps. Its a much different fire management approach.... IE double the bed of coals (the coal build up is done in stages as well) because too much wood makes for bad smoke. Then use bigger logs to get the base heat, then use 1/2/ to 1 inch splits to fine tune the high temp and keep up the convection flow. I also preheated each piece of wood to 250 deg in the vertical chamber so they would light instantly regardless of size. In prep I wiped the whole inside down to remove all the old grease I could, I then heated up to and held it at 500 deg (along with a steam bath) for an hour to remove any residual grease. I wanted pure pure clean burn so the pastry wouldn't get any black look or taste. Then I let it settle down to 400 degs and used the small splits and the top fire box vent to keep the temp right at the 425 +/- for the 37 min they were in. I did do a turn at the first 12 min but then it didn't need to do another. I had one time start to spike above 435 so I just open the lid for a few moments to allow it to reset back to 425. It was one of the most fun and rewarding cooks on my smoker I have every done!

sawhorseray thanks for the like!

My wife and I are big fans of Ramsey last year we had to spend a week in LV to attend a seminar to keep my wife's nursing credentials up to date/ continued learning. Seeing that her hospital covers the flights, hotel and her meals we made reservations to eat at Gordon's restaurant on our last night in town. We never made it because we both came down with the flu so bad that we couldn't leave the hotel room and were forced to stay for four extra nights stuck in the hotel room which absolutely SUCKED!!! We will be going back in at the end of 2021 for more of her "continued learning" and we have decided to eat there our first and last night in town. I've heard nothing but great reviews from friends that are pretty picky foodies, so we are stoked to give it a try.

Your salad looks awesome my wife and I love fresh Burrata we buy it direct from two old Sicilian brothers that make Mozzarella and Burrata fresh every day. My favorite is smoked Burrata on my white pizza which has scallions, fresh rosemary, fresh Goeduck clams and garlic infused olive oil drizzled over it, it's unreal.

 

[gmc2003]

Holy Cow does that look great Civil. Most excellent job.

Point for sure
Chris

 

[HalfSmoked]

Dang man what a post. What's next the civilsmoker tv show?
Oh I should say and son or family cooking show.
Wow what an awesome job and a great looking meal.

Warren

 

[civilsmoker]

WOW Civil! That's great and well deserved. Your hard work is now being enjoyed and appreciated by the masses. Congratulations!

My wife and I are big fans of Ramsey last year we had to spend a week in LV to attend a seminar to keep my wife's nursing credentials up to date/ continued learning. Seeing that her hospital covers the flights, hotel and her meals we made reservations to eat at Gordon's restaurant on our last night in town. We never made it because we both came down with the flu so bad that we couldn't leave the hotel room and were forced to stay for four extra nights stuck in the hotel room which absolutely SUCKED!!! We will be going back in at the end of 2021 for more of her "continued learning" and we have decided to eat there our first and last night in town. I've heard nothing but great reviews from friends that are pretty picky foodies, so we are stoked to give it a try.

Your salad looks awesome my wife and I love fresh Burrata we buy it direct from two old Sicilian brothers that make Mozzarella and Burrata fresh every day. My favorite is smoked Burrata on my white pizza which has scallions, fresh rosemary, fresh Goeduck clams and garlic infused olive oil drizzled over it, it's unreal.

Fork, that's too bad about not making the reservation! I can say without a date it is an bucket list food experience. Being its in Vegas its also pretty relaxed as well! That Burrata sounds awesome!! There is a cheese factory about 2 hours from here so a little to far for a fresh meal....

Holy Cow does that look great Civil. Most excellent job.

Point for sure
Chris

Thanks Chris....It was an experience for sure!

Dang man what a post. What's next the civilsmoker tv show?
Oh I should say and son or family cooking show.
Wow what an awesome job and a great looking meal.

Warren

LOL tv show.....I'm camera shy so I don't think so.....But the boy and me will continue to share pics!!!

 

[GATOR240]

Congratulations on being featured on both pages! Outstanding meal!!