Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Winz on December 28, 2014, 05:50:24 PM
-
I receive the cookbook "Jerusalem" for Christmas. It really is a great cookbook filled with some new approaches to food. The first thing I made was hummus from scratch and it came out great. I was anxious to try a "fusion" cook to combine some flavors:
From the west, we have marinated boneless ribeye. The marinate is soy sauce, worcestershire, lemon, basil, garlic, white pepper, parsley, salt and olive oil:
(https://dl.dropbox.com/s/ljiaroa7gmkmkhq/1%20marinate.jpg?dl=0)
(https://dl.dropbox.com/s/oa9p0jv1zdq01q8/2%20ribeye.jpg?dl=0)
Put the steak into a ziplock with the marinate and left it in the fridge for 6 hours.
Bisbee gets the call for this cook:
(https://dl.dropbox.com/s/wozvb4vdw18p9ie/3%20bisbee.jpg?dl=0)
Bisbee was sporting Mahogany tonight thanks to @MacEggs :
(https://dl.dropbox.com/s/5rm78f3focy66jp/4%20mahogany.jpg?dl=0)
I mixed the hummus with some hatch green chilie to form a bed for the steak:
(https://dl.dropbox.com/s/w90kbtcy57akkql/5%20gc%20hummis.jpg?dl=0)
Roasting some pine nuts and baking a sweet potato. Bisbee's solid copper top is starting to get some pantina:
(https://dl.dropbox.com/s/ajkihxlhyx2wb6o/6%20pine%20nuts.jpg?dl=0)
Time to fire the Ribeye. Went direct over Royal Oak lump and finished indirect. That metal thing with the curly cue on the end is a steak flipper that my blacksmith buddy made for me:
(https://dl.dropbox.com/s/j99iczqcxu5dx7c/7%20steak.jpg?dl=0)
(https://dl.dropbox.com/s/znmhw1ub2v7p4h1/8%20grill%20marks.jpg?dl=0)
The payoff. Steak on green chile hummus with toasted pine nuts and drizzle of olive oil, cucumber salad with yogurt/sour cream/sumac dressing, grill roasted sweet potato, caesar salad, and Napa cabernet:
(https://dl.dropbox.com/s/n03kb1o8b0nu4cu/9%20payoff.jpg?dl=0)
Winz
-
looks good, gave me an idea now, about taking off a cast iron grate from my gasser and use it on the kettle.
-
Fantastic looking meal. Hummus made from scratch is much better tasting.
-
great cook and idea with the middle east fusion I just picked up a NY strip and was going to just use steak spice but this has me thinking....
-
Brilliant cook up Winz - love the creativity!