I finally got around to posting our Friday dinner in the Sausage forum and now it's time to post dinner from last night. Had a couple friends over and decided to do something real nice. It was Rick (
T
TXRick
) and his amazing wife Susan. She has been dealing with some health issues recently but appears that those are behind her now. It's been a month since she has eaten a real meal due to dietary constraints put on her by the doctor and she was ready for a full-fledged meal. I just hope I didn't disappoint. We had smoked reverse seared tri tip, scalloped taters, and a beautiful salad that Susan put together for us. Here we go:
The tri tip. I brushed it with Worcestershire and sprinkled with my secret beef seasoning
Prepped and on the smoker at 190*
Got the scalloped taters put together
Appetizer plate with cured dry aged spicy Italian sausage, smoked cheddar, and club crackers
Taters on the grill
Roast smoked very low with hickory for about 4 hours then onto the grill to sear
The beautiful salad that Susan brought
Taters done
Roast done.
Sliced. Perfect cook!! Some medium, some a little less, and most medium rare. Doneness level for all tastes
Spread all laid out
Money shot. My dinner plated up
We aren't done yet though. Made a peach blueberry cobbler that was posted by Lance (
Holly2015
) in the Dessert section. I did a couple tweaks to it though. His recipe calls for 1/3 cup of honey. I dropped that back to 1/4 cup and added 1/4 cup of bourbon. Here is the fruit mixture
Butter melted in a Dutch oven, batter mix added, and fruit mixture on the grill. Cover and leave alone for about an hour.
Coming along nicely
All done and in the house to serve
My dessert plate. Cobbler with Blue Bell French Vanilla ice cream
This is another perfect example of less being more. I'm fast becoming a big fan of that concept. Serve a few things, prepare them with love, and let each component shine through. The roast was spectacular. Tender, juicy, and flavorful beyond belief. I didn't think I'd gotten enough crust on it but there was a nice little crunch to it and a beautiful, light charred flavor. I've always loved scalloped potatoes and have probably eaten them prepared 40 different ways. Mine is an adaptation I put together and are by far the best I've ever had. Of course, you just can't go wrong with a nice salad. The cobbler was a smashing success. The only thing weird that happened was that the peaches took on the color of the blueberries. The only thing I can think of is that I mixed the fruit together a couple hours in advance because I didn't want to spend all my time prepping food while our friends were here. The flavor was not altered in any way though. Peaches still tasted like peaches and blueberries still tasted like blueberries. At the end of the day, this was an exceptional meal. Generally there is one item that stands out as the star of a meal but this time, everything hit that mark. None of us could pick one thing that really stood out above all the others. Oh well...I guess that's not a bad problem to have
Well, I gotta go cook breakfast for my lovely bride. See y'all again soon I'm sure,
Robert
The tri tip. I brushed it with Worcestershire and sprinkled with my secret beef seasoning
Prepped and on the smoker at 190*
Got the scalloped taters put together
Appetizer plate with cured dry aged spicy Italian sausage, smoked cheddar, and club crackers
Taters on the grill
Roast smoked very low with hickory for about 4 hours then onto the grill to sear
The beautiful salad that Susan brought
Taters done
Roast done.
Sliced. Perfect cook!! Some medium, some a little less, and most medium rare. Doneness level for all tastes
Spread all laid out
Money shot. My dinner plated up
We aren't done yet though. Made a peach blueberry cobbler that was posted by Lance (
Holly2015
) in the Dessert section. I did a couple tweaks to it though. His recipe calls for 1/3 cup of honey. I dropped that back to 1/4 cup and added 1/4 cup of bourbon. Here is the fruit mixture
Butter melted in a Dutch oven, batter mix added, and fruit mixture on the grill. Cover and leave alone for about an hour.
Coming along nicely
All done and in the house to serve
My dessert plate. Cobbler with Blue Bell French Vanilla ice cream
This is another perfect example of less being more. I'm fast becoming a big fan of that concept. Serve a few things, prepare them with love, and let each component shine through. The roast was spectacular. Tender, juicy, and flavorful beyond belief. I didn't think I'd gotten enough crust on it but there was a nice little crunch to it and a beautiful, light charred flavor. I've always loved scalloped potatoes and have probably eaten them prepared 40 different ways. Mine is an adaptation I put together and are by far the best I've ever had. Of course, you just can't go wrong with a nice salad. The cobbler was a smashing success. The only thing weird that happened was that the peaches took on the color of the blueberries. The only thing I can think of is that I mixed the fruit together a couple hours in advance because I didn't want to spend all my time prepping food while our friends were here. The flavor was not altered in any way though. Peaches still tasted like peaches and blueberries still tasted like blueberries. At the end of the day, this was an exceptional meal. Generally there is one item that stands out as the star of a meal but this time, everything hit that mark. None of us could pick one thing that really stood out above all the others. Oh well...I guess that's not a bad problem to have
Well, I gotta go cook breakfast for my lovely bride. See y'all again soon I'm sure,
Robert
