I totally botched this one. It may look nice but it was almost a complete disaster. I got a late start. My wife and I are not sports people so we went on a hike yesterday late afternoon in the local mountains. By the time we got back I had an hour of light left. That was a factor as I need to figure out some better lighting but I still messed it all up.
Let’s start with the Potatoes Fondant. I followed Chef Tom’s recipe at ATBBQ and, I would have to say, it worked perfectly. I even cooked it on my Yoder, just like Tom. However, on my hike I picked a bay leaf off a small tree as they grow everywhere around here. I love bay leaves. So along with all the herbs I added one skinny bay leaf. It turned out to be absolutely overpowering. All we could taste was salt and bay leaf. Like I said, it looked beautiful but I ruined it with that great idea.
I aged a ribeye roast for 3 weeks. I trimmed it up Saturday and cut it into two thick steaks and seasoned it with Rob’s beef rub, a local favorite. It spent the night in the fridge. I fired up my PK ready for a reverse sear. I used Jealous Devil chunk charcoal. Just to put a little smoke on it I threw in one small chunk of pecan. It was my first time cooking with pecan. I first put 6 chicken breasts on for lunch salads this week. The pecan ended up overpowering the chicken. So I put the steaks on after the chicken on the cool side of the PK. By then most of the pecan was gone. I like mine rare and Mrs. Sven loves it medium rare. Easy to do. Well, it got away from me and they both ended up medium medium rare, if that’s a thing. They actually tasted great because there was so much marbling and the dry aging really helped. Mrs. Sven absolutely loved it. I didn’t think it was so bad, either. The smoke level was just fine, too.
Then, I got out my metal basket and lightly spritzed some broccolini with grapeseed oil and placed it directly on my now, less intense coals in the style of Lennox Hastie. I’ve had this before and it’s incredible but over a wood coal fire which I thought mine technically was. It ended up tasting like bituminous. Maybe there was still some residual smoke left from the pecan? I don’t know. They were not edible. It was embarrassing. Into the compost bin it went Along with the last two potatoes fondant.
The two aged ribeyes and the herbs and butter for the potatoes. I know there are two bay leaves here but I decided to use only one. Had I used both it would have been truly horrid.
The potatoes cooked perfectly. Too bad they tasted like old grandma medicine.
The chicken breast that were overpowered by the pecan. I thought pecan would be a mellow wood. I guess not.
The reverse sear along with a lemon from our tree.
And here’s the bituminous-flavored broccolini.
The PK300 did an excellent job at holding the temp. It Performed perfectly. It held the temp almost better than the Yoder.
I welcome any comments, critiques, and experienced advice. Compliments are not necessary as this meal was 2/3rds awful.
Let’s start with the Potatoes Fondant. I followed Chef Tom’s recipe at ATBBQ and, I would have to say, it worked perfectly. I even cooked it on my Yoder, just like Tom. However, on my hike I picked a bay leaf off a small tree as they grow everywhere around here. I love bay leaves. So along with all the herbs I added one skinny bay leaf. It turned out to be absolutely overpowering. All we could taste was salt and bay leaf. Like I said, it looked beautiful but I ruined it with that great idea.
I aged a ribeye roast for 3 weeks. I trimmed it up Saturday and cut it into two thick steaks and seasoned it with Rob’s beef rub, a local favorite. It spent the night in the fridge. I fired up my PK ready for a reverse sear. I used Jealous Devil chunk charcoal. Just to put a little smoke on it I threw in one small chunk of pecan. It was my first time cooking with pecan. I first put 6 chicken breasts on for lunch salads this week. The pecan ended up overpowering the chicken. So I put the steaks on after the chicken on the cool side of the PK. By then most of the pecan was gone. I like mine rare and Mrs. Sven loves it medium rare. Easy to do. Well, it got away from me and they both ended up medium medium rare, if that’s a thing. They actually tasted great because there was so much marbling and the dry aging really helped. Mrs. Sven absolutely loved it. I didn’t think it was so bad, either. The smoke level was just fine, too.
Then, I got out my metal basket and lightly spritzed some broccolini with grapeseed oil and placed it directly on my now, less intense coals in the style of Lennox Hastie. I’ve had this before and it’s incredible but over a wood coal fire which I thought mine technically was. It ended up tasting like bituminous. Maybe there was still some residual smoke left from the pecan? I don’t know. They were not edible. It was embarrassing. Into the compost bin it went Along with the last two potatoes fondant.
The two aged ribeyes and the herbs and butter for the potatoes. I know there are two bay leaves here but I decided to use only one. Had I used both it would have been truly horrid.
The potatoes cooked perfectly. Too bad they tasted like old grandma medicine.
The chicken breast that were overpowered by the pecan. I thought pecan would be a mellow wood. I guess not.
The reverse sear along with a lemon from our tree.
And here’s the bituminous-flavored broccolini.
The PK300 did an excellent job at holding the temp. It Performed perfectly. It held the temp almost better than the Yoder.
I welcome any comments, critiques, and experienced advice. Compliments are not necessary as this meal was 2/3rds awful.
