This pandemic situation we are all dealing with has certainly changed some of our lifestyles dramatically. I'm seeing a LOT of new members coming in, seeing a lot of folks that have been members for a long time suddenly becoming active, and people that have been active are becoming more prolific with posting stuff. We are all stuck home with the same passion for cooking and now have the time to do it...and share what's been done in the forum. I saw an amazing post yesterday morning from Joe
xray
showcasing a beautiful tomahawk that he'd done on Saturday. That got the cogs turning that I wanted to make a really nice meal yesterday. Being only the two of us, this was probably overkill but it sure was good.
Started with the roast to grill and ground beef to make consomme
Got the consomme going first. It's kinda ugly at first but oh so good when done!!
It's done and strained. this is the part that gets discarded
This is what we keep. Managed to take a pic again after stirring....
Made a couple of Caprese salads
Balsamic reduction for the salads
Y'all know what this is.
The sirloin roast after dry brined for about 5 hours in my beef rub
And we're off!!
Flipped at an IT of about 100 and looking real good!!
Scratch made gravy with drippings from my last brisket. This was fantastic!! Best gravy I've ever made or eaten
Roast getting close so time to put some croissants on the grill
Croissants done
Roast done. Gonna let it sit for a few while we eat the first two courses
First course: The beef consomme garnished with green onions and a couple of buttered croissants. This stuff was fantastic!! We were both blown away by this.
Second course: the Caprese salads with the balsamic reduction
Ready for the main course. Roast sliced. I should have pulled it two minutes earlier....
Money shot. Meal plated with the roast, garlic mashed taters with gravy, and more croissants and butter
This was one spectacular meal. Yes, I should have pulled the roast a couple minutes earlier but cooking on the Santa Maria poses certain challenges unlike other grills. Cooking temp is never consistent from cook to cook nor is it even across the cooking grate. Every piece of wood is different a size, different shapes, varying density, and a couple other things that make this a whole different world of cooking. Yes, I love my Rec Tec but there's something about the SM that makes you really pay attention to what you're doing and I love that aspect. You need to be on your game and this is the first roast I've ever straight up grilled on it. It's ever more difficult when balancing several different things being cooked on multiple cookers and inside on the stove. It was a ton of fun though and gave me something to fill a Sunday afternoon. There's just something about an open fire, wood, and a beautiful piece of meat that just brings out the best in a person
The flavor from real mesquite and an open fire is something that just cannot be replicated with anything else. The roast was fantastic. Nice smokey flavor, and tender as all get out. I made one small tweak to the consomme and it made a huge difference. This is the best I've ever had. We just love the Caprese salads with a very light dressing with the balsamic reduction, and what's not to love about homemade mashed potatoes along with scratch made gravy. It was a meal made in Heaven that we thoroughly enjoyed. Thank you Joe for the inspiration!!
That's it for this one. See y'all next time,
Robert
xray
showcasing a beautiful tomahawk that he'd done on Saturday. That got the cogs turning that I wanted to make a really nice meal yesterday. Being only the two of us, this was probably overkill but it sure was good.Started with the roast to grill and ground beef to make consomme
Got the consomme going first. It's kinda ugly at first but oh so good when done!!
It's done and strained. this is the part that gets discarded
This is what we keep. Managed to take a pic again after stirring....
Made a couple of Caprese salads
Balsamic reduction for the salads
Y'all know what this is.
The sirloin roast after dry brined for about 5 hours in my beef rub
And we're off!!
Flipped at an IT of about 100 and looking real good!!
Scratch made gravy with drippings from my last brisket. This was fantastic!! Best gravy I've ever made or eaten
Roast getting close so time to put some croissants on the grill
Croissants done
Roast done. Gonna let it sit for a few while we eat the first two courses
First course: The beef consomme garnished with green onions and a couple of buttered croissants. This stuff was fantastic!! We were both blown away by this.
Second course: the Caprese salads with the balsamic reduction
Ready for the main course. Roast sliced. I should have pulled it two minutes earlier....
Money shot. Meal plated with the roast, garlic mashed taters with gravy, and more croissants and butter
This was one spectacular meal. Yes, I should have pulled the roast a couple minutes earlier but cooking on the Santa Maria poses certain challenges unlike other grills. Cooking temp is never consistent from cook to cook nor is it even across the cooking grate. Every piece of wood is different a size, different shapes, varying density, and a couple other things that make this a whole different world of cooking. Yes, I love my Rec Tec but there's something about the SM that makes you really pay attention to what you're doing and I love that aspect. You need to be on your game and this is the first roast I've ever straight up grilled on it. It's ever more difficult when balancing several different things being cooked on multiple cookers and inside on the stove. It was a ton of fun though and gave me something to fill a Sunday afternoon. There's just something about an open fire, wood, and a beautiful piece of meat that just brings out the best in a person
The flavor from real mesquite and an open fire is something that just cannot be replicated with anything else. The roast was fantastic. Nice smokey flavor, and tender as all get out. I made one small tweak to the consomme and it made a huge difference. This is the best I've ever had. We just love the Caprese salads with a very light dressing with the balsamic reduction, and what's not to love about homemade mashed potatoes along with scratch made gravy. It was a meal made in Heaven that we thoroughly enjoyed. Thank you Joe for the inspiration!!That's it for this one. See y'all next time,
Robert
