I wasted no time at all getting this thing fired up and trying new approaches to cooking. The first was thick sliced center cut pork loin chops cooked over oak lump charcoal
Firing up the grill
Chops on
After the flip
Chops all done
Dinner plated. Made some pork stuffing and an Italian veggie salad with homemade balsamic vinaigrette dressing
Money shot. The chop are perfect. Couldn't be happier this being my first time ever using the grill
Wasn't much left :-)
The next day was beef fajitas. I buy the skirt steak and cut it into meal sized portions, spice it with my own fajita seasoning, vac seal them and into the fridge for a few days for the flavor to get into the meat, then into the freezer. These were done over Mesquite wood.
Fajita meat onto the grill
After the flip
Off the grill
Sliced and ready to serve. Once again, they came out perfect. I'm really liking this grill!!
First of several fajitas
Sunterra (where I got the grill) has developed an affiliation with a company that specializes in producing Piedmontese beef. This is a different breed of cattle than we are used to seeing here in the U.S. It originated in the northwest of Italy in the Piedmont region. There are some genetic differences that make this vastly superior to what we get here. I won't go into all of the chemistry but the meat is leaner, extremely tender, and has a flavor that is simply out of this world. I've never had beef that is as good as this stuff. They were offering a couple of specials so I took advantage and ordered a truck load of the stuff. The third dinner is Piedmontese NY strips done over Mesquite
In the infamous words of Roger Mooking: "Time to light a fire!!"
Did some corn on the cob brushed with EVOO and sprinkled with a little salt, pepper, and garlic. Roll them up in aluminum foil
Corn onto the grill. Special note here: The grill is designed and built with the cooking grate tilted down in the front. This is so the the grease will run into the drip tray that hangs inside of the front of the grate. I had to lay the corn at an angle so it wouldn't roll off
Steaks getting ready to go. Just a simple sprinkle of salt and pepper...that's it
Made a nice salad once again with the homemade balsamic vinaigrette dressing. That stuff is REALLY good so used it again
Steaks on the grill
Steaks all done
Dinner plated
Money shot!!
So far I'm batting a thousand. Three perfect cooks in a row on a brand new grill. Even the wife is in awe. She's used to the learning curve that one typically has to go through with a new cooker. This beef was so good I placed a second order the day after we had this meal. I'm planning to keep a stash on hand. Since I started dry aging beef several months ago the thought of just going into s store, buying steaks, and tossing them on the grill had no appeal at all. This stuff has changed my mind!!
Well, that's all for now but I have also done a rotisserie eye round roast that I'll post later. It also came out incredibly well but I've eaten up enough bandwidth posting this :-)
Off to my little pub in Lago,
Robert
Firing up the grill
Chops on
After the flip
Chops all done
Dinner plated. Made some pork stuffing and an Italian veggie salad with homemade balsamic vinaigrette dressing
Money shot. The chop are perfect. Couldn't be happier this being my first time ever using the grill
Wasn't much left :-)
The next day was beef fajitas. I buy the skirt steak and cut it into meal sized portions, spice it with my own fajita seasoning, vac seal them and into the fridge for a few days for the flavor to get into the meat, then into the freezer. These were done over Mesquite wood.
Fajita meat onto the grill
After the flip
Off the grill
Sliced and ready to serve. Once again, they came out perfect. I'm really liking this grill!!
First of several fajitas
Sunterra (where I got the grill) has developed an affiliation with a company that specializes in producing Piedmontese beef. This is a different breed of cattle than we are used to seeing here in the U.S. It originated in the northwest of Italy in the Piedmont region. There are some genetic differences that make this vastly superior to what we get here. I won't go into all of the chemistry but the meat is leaner, extremely tender, and has a flavor that is simply out of this world. I've never had beef that is as good as this stuff. They were offering a couple of specials so I took advantage and ordered a truck load of the stuff. The third dinner is Piedmontese NY strips done over Mesquite
In the infamous words of Roger Mooking: "Time to light a fire!!"
Did some corn on the cob brushed with EVOO and sprinkled with a little salt, pepper, and garlic. Roll them up in aluminum foil
Corn onto the grill. Special note here: The grill is designed and built with the cooking grate tilted down in the front. This is so the the grease will run into the drip tray that hangs inside of the front of the grate. I had to lay the corn at an angle so it wouldn't roll off
Steaks getting ready to go. Just a simple sprinkle of salt and pepper...that's it
Made a nice salad once again with the homemade balsamic vinaigrette dressing. That stuff is REALLY good so used it again
Steaks on the grill
Steaks all done
Dinner plated
Money shot!!
So far I'm batting a thousand. Three perfect cooks in a row on a brand new grill. Even the wife is in awe. She's used to the learning curve that one typically has to go through with a new cooker. This beef was so good I placed a second order the day after we had this meal. I'm planning to keep a stash on hand. Since I started dry aging beef several months ago the thought of just going into s store, buying steaks, and tossing them on the grill had no appeal at all. This stuff has changed my mind!!
Well, that's all for now but I have also done a rotisserie eye round roast that I'll post later. It also came out incredibly well but I've eaten up enough bandwidth posting this :-)
Off to my little pub in Lago,
Robert
