Been trying since the Cen Tex Que and Brew event to get together with Zach (
Misplaced Nebraskan
) and his amazing wife Kay but their schedules have been insane. They finally got a free weekend and we decided to get together and grill up some Tomahawk Rib Eyes that I've been holding onto for a while. We also invited our good friends Rick (
T
TXRick
) and his wife Susan. Sadly, Susan was under the weather and not able to attend but Rick was there in all his hippified glory. For only the second time in history, I stepped back and let Zach do the cooking of the steaks. I wasn't the least bit concerned though and thought it'd be nice to sit back and watch somebody else sweat over the grill for a while, and Zach absolutely knows his way around a steak and a grill!!
Started with an appetizer plate with homemade Andouille, sharp cheddar, and some club crackers
Zach and Kay showed up with a pan full of her out-of-this world deviled eggs. God these are SO GOOD!!
Got the steaks out. These are 36 oz. monsters!! One steak per couple was plenty
Corn shucked and brushed with a bit if my garlic infused EVOO
My first appetizer plate. I did go back for more of everything.
Folks mingling around the munchies. From left to right is Rick, Kay, Zach, and Tracy
Zach is ready to start prepping the steaks. Had to get the big hotel pan out for these
monsters
Got the grill lit up
I've been doing a lot of pickling and brining of different things from ideas that have been bounced back and forth with my friend Steve (
Steve H
) and offered a sampling to everybody, which was accepted. Back row left to right is jalapenos, pickled red onions, and spicy cauliflower. Front row is spicy pickled garlic, cucumber spears, and spicy hard boiled eggs
Folks hanging out in and around the pool.
Zach got the steaks prepped
Corn on the grill. Tracy wanted some charred to use on salads....but turned out not to have any leftovers. Oh well.....gotta grill up some more. This will be done as Mexican Street Corn as posted by my buddy Joe (
xray
)
Corn all done and will go into the oven to keep warm till everything else finishes up
Steaks coming along nicely
Steaks all done and into the house to rest for a couple minutes
OMG!! Look at that!!
The whole spread laid out
My dinner plated. Tracy made a really nice salad and we used dressings I made that where shared to SMF by Joe. Those are in the two bottles in the forefront of the previous pic.
Money shot
Decided to pull out all the stops and make my Bourbon Peach Cobbler for dessert. Before anybody gets too judgmental about the cobbler, please bear in mind that I am NOT a baker....but boy this sure did come out good!! Cooked it in a cast iron skillet on the grill.
Peaches and bourbon sauce on the grill
Peaches heated up and the dough dropped into the peach mix
Cobbler coming along nicely. This is cooking while we are eating
All done and into the house to serve
My dessert plate. Served with French Vanilla ice cream
This was one of those times when less was more. There wasn't a plethora of menu offerings but what was offered was done with love
The meal was a true team effort. I did an appetizer plate, corn, and cobbler. Kay did the deviled eggs. Zach took care of the steaks, and Tracy did the salad. This turned to be a truly exceptional meal. Hats off to Zach though!! He absolutely nailed the steaks. Just the right amount of seasoning to form that perfect crusty char but let the exquisite flavor of the meat shine through. The steaks were perfectly cooked with gorgeous medium rare throughout the entire steak...not just the center as it somewhat typical. These were the epitome of excellence!! This is the second time he has cooked for us on the Santa Maria and both times he's turned out absolute perfection. Hats off to you sir and thank you for the time you put into making a world-class, 5-star meal. By the time dessert was over and Rick started his post-meal concert, we were all pretty much done in. God we were full!!
Well thanks for looking but I gotta go make breakfast for Tracy.
Can't believe i'm cooking again so soon,
Robert
Misplaced Nebraskan
) and his amazing wife Kay but their schedules have been insane. They finally got a free weekend and we decided to get together and grill up some Tomahawk Rib Eyes that I've been holding onto for a while. We also invited our good friends Rick (
T
TXRick
) and his wife Susan. Sadly, Susan was under the weather and not able to attend but Rick was there in all his hippified glory. For only the second time in history, I stepped back and let Zach do the cooking of the steaks. I wasn't the least bit concerned though and thought it'd be nice to sit back and watch somebody else sweat over the grill for a while, and Zach absolutely knows his way around a steak and a grill!!Started with an appetizer plate with homemade Andouille, sharp cheddar, and some club crackers
Zach and Kay showed up with a pan full of her out-of-this world deviled eggs. God these are SO GOOD!!
Got the steaks out. These are 36 oz. monsters!! One steak per couple was plenty
Corn shucked and brushed with a bit if my garlic infused EVOO
My first appetizer plate. I did go back for more of everything.
Folks mingling around the munchies. From left to right is Rick, Kay, Zach, and Tracy
Zach is ready to start prepping the steaks. Had to get the big hotel pan out for these
monsters
Got the grill lit up
I've been doing a lot of pickling and brining of different things from ideas that have been bounced back and forth with my friend Steve (
Steve H
) and offered a sampling to everybody, which was accepted. Back row left to right is jalapenos, pickled red onions, and spicy cauliflower. Front row is spicy pickled garlic, cucumber spears, and spicy hard boiled eggs
Folks hanging out in and around the pool.
Zach got the steaks prepped
Corn on the grill. Tracy wanted some charred to use on salads....but turned out not to have any leftovers. Oh well.....gotta grill up some more. This will be done as Mexican Street Corn as posted by my buddy Joe (
xray
)
Corn all done and will go into the oven to keep warm till everything else finishes up
Steaks coming along nicely
Steaks all done and into the house to rest for a couple minutes
OMG!! Look at that!!
The whole spread laid out
My dinner plated. Tracy made a really nice salad and we used dressings I made that where shared to SMF by Joe. Those are in the two bottles in the forefront of the previous pic.
Money shot
Decided to pull out all the stops and make my Bourbon Peach Cobbler for dessert. Before anybody gets too judgmental about the cobbler, please bear in mind that I am NOT a baker....but boy this sure did come out good!! Cooked it in a cast iron skillet on the grill.
Peaches and bourbon sauce on the grill
Peaches heated up and the dough dropped into the peach mix
Cobbler coming along nicely. This is cooking while we are eating
All done and into the house to serve
My dessert plate. Served with French Vanilla ice cream
This was one of those times when less was more. There wasn't a plethora of menu offerings but what was offered was done with love
The meal was a true team effort. I did an appetizer plate, corn, and cobbler. Kay did the deviled eggs. Zach took care of the steaks, and Tracy did the salad. This turned to be a truly exceptional meal. Hats off to Zach though!! He absolutely nailed the steaks. Just the right amount of seasoning to form that perfect crusty char but let the exquisite flavor of the meat shine through. The steaks were perfectly cooked with gorgeous medium rare throughout the entire steak...not just the center as it somewhat typical. These were the epitome of excellence!! This is the second time he has cooked for us on the Santa Maria and both times he's turned out absolute perfection. Hats off to you sir and thank you for the time you put into making a world-class, 5-star meal. By the time dessert was over and Rick started his post-meal concert, we were all pretty much done in. God we were full!!Well thanks for looking but I gotta go make breakfast for Tracy.
Can't believe i'm cooking again so soon,
Robert
