- Sep 15, 2012
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On mothers day I bought the wife a couple of 1.5 twin lobsters. I didn't dare offer to cook these on the grill(for fear of my life) so into a pot of seasoned boiling water they went and she was a happy camper. Since she had the lobsters I had a free cook day to do something that I like.
I think it was last month that I made battered chicken on the Kettle. Well this month I wanted to try and improve upon a dish that I have enjoyed for many-a-year. It's not a dish I would eat everyday or month, but I think my arteries can handle it two or three times a year. Hope you enjoy it as much as I did/do.
Started off browning off a pound of Jimmy Dean sausage.
Once browned pull it out of the pan and let it sit all by it's lonesome. Don't drain the grease or wipe out the pan. Them there are good eats.
The basic mixin's for this dish.
On low heat melt the stick of butter(plus a pad - thanks Grams).
Once melted, toss in allpurpose flour. Can't say as to what quantity. I just eyeball it like my grandmother taught me. Also add in heavy cream and seasonings at this time and stir till you get the desired thicknes and color in the sauce you want. You can add more milk or flour if it's too loose or thick.
I thought I had a shot of the flour, seasonings and butter stirred together. Guess not, sorry but you can see the color your shooting for below. This is with the sausage mixed back in.
Now for the cube steak.
After a good beat-down with Thor's hammer.
Amost forgot to get the Kettle fired up.
Put the Vortex down over the lit cube and add some coals.
Mean while back inside the egg and seasoned flour are prep'd.
The vortex is hot. It pegged my therm. Spud's are on. One sweet, one russet.
Dredged the cube steak in flour, then the eggwash then back into the flour. Time for the grill. this is after the first flip. With a chunk of hickory for added flavor.
Off the grill and onto the platter.
Plated shot. I forgot the corn on the cob. bummer.
Sliced shot. You can't see it in this picture, but there is a tiny smoke ring present.
That's all she wrote folks. If you made it this far I hope you weren't dissapointed. Things I would do differently. First I probably wouldn't give the cube steak such a beat down, and would probably buy bigger steaks. Note: if you find some of the flour didn't brown up just give it a quick spray with some Pam.
Thanks again. Any suggestions or pointers are more then welcome.
Chris
I think it was last month that I made battered chicken on the Kettle. Well this month I wanted to try and improve upon a dish that I have enjoyed for many-a-year. It's not a dish I would eat everyday or month, but I think my arteries can handle it two or three times a year. Hope you enjoy it as much as I did/do.
Started off browning off a pound of Jimmy Dean sausage.
Once browned pull it out of the pan and let it sit all by it's lonesome. Don't drain the grease or wipe out the pan. Them there are good eats.
The basic mixin's for this dish.
On low heat melt the stick of butter(plus a pad - thanks Grams).
Once melted, toss in allpurpose flour. Can't say as to what quantity. I just eyeball it like my grandmother taught me. Also add in heavy cream and seasonings at this time and stir till you get the desired thicknes and color in the sauce you want. You can add more milk or flour if it's too loose or thick.
I thought I had a shot of the flour, seasonings and butter stirred together. Guess not, sorry but you can see the color your shooting for below. This is with the sausage mixed back in.
Now for the cube steak.
After a good beat-down with Thor's hammer.
Amost forgot to get the Kettle fired up.
Put the Vortex down over the lit cube and add some coals.
Mean while back inside the egg and seasoned flour are prep'd.
The vortex is hot. It pegged my therm. Spud's are on. One sweet, one russet.
Dredged the cube steak in flour, then the eggwash then back into the flour. Time for the grill. this is after the first flip. With a chunk of hickory for added flavor.
Off the grill and onto the platter.
Plated shot. I forgot the corn on the cob. bummer.
Sliced shot. You can't see it in this picture, but there is a tiny smoke ring present.
That's all she wrote folks. If you made it this far I hope you weren't dissapointed. Things I would do differently. First I probably wouldn't give the cube steak such a beat down, and would probably buy bigger steaks. Note: if you find some of the flour didn't brown up just give it a quick spray with some Pam.
Thanks again. Any suggestions or pointers are more then welcome.
Chris
