A couple weeks ago I posted a fabrication project I'd done for a forum member that was coming to visit. That thread can be seen here:
https://www.smokingmeatforums.com/t...oject-for-a-special-forum-member-pics.320912/
Well, he got here on Thursday and it was none other than our esteemed friend Jed (
bauchjw
). I'd asked him what we wanted to cook for dinner and his first response was a Picanha roast after one he'd done not long ago that I sent him. I then realized that I had one more beef tenderloin roast in the freezer and offered that up as an option, which he readily accepted. Had to do some serious improvisation on the side dishes from what we discussed, but it all came together for a really nice meal.
A 4-cheese cream sauce for macaroni. This was supposed to be baked potatoes.
Cooking up some homemade bacon bits.
The roast defrosted. 1 pound 6 ounces of pure beef decadence.
Macaroni cooked. Add the cheesy cream sauce, bacon bits, and jalapenos.
All mixed up to make a big mess in the pan. I also made a chopped veggie salad but somehow managed to overlook taking a pic.
Jed is cooking the roast. Simple seasoning of kosher salt and black pepper.
Firing up his new grill for the inaugural run. We will only need a very small amount of the space this grill provides.
The roast ready to go on the grill.
Annnnnd...we're off!!
Jed chilling with a cold barley pop....a much deserved respite.
A few minutes and it's time to turn the roast.
All done and into the house to rest while I get the other offerings ready to serve. Looking nice and juicy already.
Let the slicing begin!! Bianca and Rebecca in the background. Oh...and the salad is in the bowl rear right.
It got away from by just a bit but still a beautiful looking bunch of meat.
Plated and out to the patio.
Sliced shot.
And of course the close up shot.
Ladies and gentlemen, Jed is a pure class act. It was an honor and a pleasure to host a dinner for him, although a somewhat spartan plate. The roast was exquisite even though it went a couple degrees over. All things considered though, for his first time with this grill and first time ever using a grill of this design, he did a great job. I just wish the sides were up to par with that roast. I will say though that for shooting from the hip, the macaroni came out really well. The CPB tenderloins are about the finest beef we've have ever eaten. Jed noted that the Picanha he did a couple weeks ago what the best he'd ever had. Well, that changed Thursday and the Picanha is now the 2nd best he's ever had
In closing, if you ever get the chance to hook up with him, I'd recommend taking advantage of the opportunity. What a great time we had and managed to solve pretty much all of the world's problems in one evening and it only took 18 beers and 2 liters of margaritas
Gonna call this one a wrap. Thanks for hanging in there till the end assuming you made it. Hopefully things will calm down here shortly and I'll be able to spend more time n the forum. Right on the heels of finishing Jed's grill, I started a new smoker build and this one is REALLY involved. The end is in sight though.
Take care, have a great Sunday, and there's still; time to get those burger entries in for the Throwdown.
Robert
https://www.smokingmeatforums.com/t...oject-for-a-special-forum-member-pics.320912/
Well, he got here on Thursday and it was none other than our esteemed friend Jed (
bauchjw
). I'd asked him what we wanted to cook for dinner and his first response was a Picanha roast after one he'd done not long ago that I sent him. I then realized that I had one more beef tenderloin roast in the freezer and offered that up as an option, which he readily accepted. Had to do some serious improvisation on the side dishes from what we discussed, but it all came together for a really nice meal.A 4-cheese cream sauce for macaroni. This was supposed to be baked potatoes.
Cooking up some homemade bacon bits.
The roast defrosted. 1 pound 6 ounces of pure beef decadence.
Macaroni cooked. Add the cheesy cream sauce, bacon bits, and jalapenos.
All mixed up to make a big mess in the pan. I also made a chopped veggie salad but somehow managed to overlook taking a pic.
Jed is cooking the roast. Simple seasoning of kosher salt and black pepper.
Firing up his new grill for the inaugural run. We will only need a very small amount of the space this grill provides.
The roast ready to go on the grill.
Annnnnd...we're off!!
Jed chilling with a cold barley pop....a much deserved respite.
A few minutes and it's time to turn the roast.
All done and into the house to rest while I get the other offerings ready to serve. Looking nice and juicy already.
Let the slicing begin!! Bianca and Rebecca in the background. Oh...and the salad is in the bowl rear right.
It got away from by just a bit but still a beautiful looking bunch of meat.
Plated and out to the patio.
Sliced shot.
And of course the close up shot.
Ladies and gentlemen, Jed is a pure class act. It was an honor and a pleasure to host a dinner for him, although a somewhat spartan plate. The roast was exquisite even though it went a couple degrees over. All things considered though, for his first time with this grill and first time ever using a grill of this design, he did a great job. I just wish the sides were up to par with that roast. I will say though that for shooting from the hip, the macaroni came out really well. The CPB tenderloins are about the finest beef we've have ever eaten. Jed noted that the Picanha he did a couple weeks ago what the best he'd ever had. Well, that changed Thursday and the Picanha is now the 2nd best he's ever had
In closing, if you ever get the chance to hook up with him, I'd recommend taking advantage of the opportunity. What a great time we had and managed to solve pretty much all of the world's problems in one evening and it only took 18 beers and 2 liters of margaritas Gonna call this one a wrap. Thanks for hanging in there till the end assuming you made it. Hopefully things will calm down here shortly and I'll be able to spend more time n the forum. Right on the heels of finishing Jed's grill, I started a new smoker build and this one is REALLY involved. The end is in sight though.
Take care, have a great Sunday, and there's still; time to get those burger entries in for the Throwdown.
Robert
