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What’s on the grill/smoker today? 2021

Summer vegetable sauté - Zucchini, red, yellow, and golden bell peppers with fresh morel mushrooms. Had fresh garlic, shallots, EVOO, and balsamic vinegar. I cooked/seared the peppers directly on the hot coals and removed the skins after they had cooled.

Paired the vegetables with Sous Vide Elk tenderloin over a bed of fresh morel mushrooms sautéed in a red wine, shallot, and thyme sauce. My mother said “I’m having a religious experience right now!” as she was eating. I think that’s the best cooking compliment anyone has ever given me. 😍
ETA: The elk was cooked medium rare, but it doesn’t look like it in the picture. The color changed after I poured the sauce on.

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jfields said:
Summer vegetable sauté - Zucchini, red, yellow, and golden bell peppers with fresh morel mushrooms. Had fresh garlic, shallots, EVOO, and balsamic vinegar. I cooked/seared the peppers directly on the hot coals and removed the skins after they had cooled.

Paired the vegetables with Sous Vide Elk tenderloin over a bed of fresh morel mushrooms sautéed in a red wine, shallot, and thyme sauce. My mother said “I’m having a religious experience right now!” as she was eating. I think that’s the best cooking compliment anyone has ever given me. 😍
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Wow!! I'm at a loss for words.
 
jfields said:
Summer vegetable sauté - Zucchini, red, yellow, and golden bell peppers with fresh morel mushrooms. Had fresh garlic, shallots, EVOO, and balsamic vinegar. I cooked/seared the peppers directly on the hot coals and removed the skins after they had cooled.

Paired the vegetables with Sous Vide Elk tenderloin over a bed of fresh morel mushrooms sautéed in a red wine, shallot, and thyme sauce. My mother said “I’m having a religious experience right now!” as she was eating. I think that’s the best cooking compliment anyone has ever given me. 😍
ETA: The elk was cooked medium rare, but it doesn’t look like it in the picture. The color changed after I poured the sauce on.

View attachment 42703View attachment 42704View attachment 42705View attachment 42706
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Oh yeah! Save The Good shit for when you go back home!
 
jfields said:
Summer vegetable sauté - Zucchini, red, yellow, and golden bell peppers with fresh morel mushrooms. Had fresh garlic, shallots, EVOO, and balsamic vinegar. I cooked/seared the peppers directly on the hot coals and removed the skins after they had cooled.

Paired the vegetables with Sous Vide Elk tenderloin over a bed of fresh morel mushrooms sautéed in a red wine, shallot, and thyme sauce. My mother said “I’m having a religious experience right now!” as she was eating. I think that’s the best cooking compliment anyone has ever given me. 😍
ETA: The elk was cooked medium rare, but it doesn’t look like it in the picture. The color changed after I poured the sauce on.

View attachment 42703View attachment 42704View attachment 42705View attachment 42706
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Did you forage the morels?
 
My niece and family bought me a medium sized Big Green Egg a few years ago. They make a pizza stone for it and it does a fairly decent job of cooking a pizza. Not nearly as hot as a pizza oven, but I've still done some good ones on it. And a couple of burnt ones; temp and timing are critical.

Here's a 3 rib beef rib I did on the ol' big home made grill, there's just salt and pepper on there, but the fat crisped up to look like actual bark.BeefRibs.jpg
 
ChuckJr said:
My niece and family bought me a medium sized Big Green Egg a few years ago. They make a pizza stone for it and it does a fairly decent job of cooking a pizza. Not nearly as hot as a pizza oven, but I've still done some good ones on it. And a couple of burnt ones; temp and timing are critical.

Here's a 3 rib beef rib I did on the ol' big home made grill, there's just salt and pepper on there, but the fat crisped up to look like actual bark.View attachment 43053
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That looks right up my alley!! 😍
 
ChuckJr said:
My niece and family bought me a medium sized Big Green Egg a few years ago. They make a pizza stone for it and it does a fairly decent job of cooking a pizza. Not nearly as hot as a pizza oven, but I've still done some good ones on it. And a couple of burnt ones; temp and timing are critical.


You can get the Egg up to 700-750 for pizza but it blows out the seal if you do. While that is hotter than an electric over (usually 500-550) it is pretty close to a good wood over 700-800 but nowhere near a real NY coal fired oven at 1100-1200.
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Tritip kicks my butt. I do fairly well but haven't hit Great yet.
Good for you.
 
smellysell said:
I've tried smoking them a few times, but always prefer them grilled. Cooked a bunch of them that way this weekend actually that were phenomenal.
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Are you slicing them for the grill or just doing slabs of meat?
 
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