Wood Dale, New York

[Winz]

That is to say a New York cooked on a Wood Dale.


First ingredient, an early 60's Wood Dale 49er:





Next is a USDA prime NY.  I planned on making a pan sauce.  Ingredients include 50/50 kosher salt and 16 mesh pepper for the rub, bacon, Makers Mark, beef broth, and some mushrooms:





I heard this was good stuff so I gave it a shot.  Hard to light but burned great:





Rendering the bacon fat in an old Wagner Sydney CI pan while the NY gets some indirect love:





In goes the steak for a nice sear.  That fond is going to be a good base for the sauce:





While the steak was resting, I deglazed the pan with the Makers Mark (well away from the flame) and then added some butter, the broth, and the mushrooms.  Cooked it down until it started to thicken:





The Payoff.  New York steak with pan gravy, blue cheese wedge salad, and Hatch green chile cornbread all "plated" up:








Cooking on a Wood Dale era kettle is like playing an old Martin guitar or driving a 63 split window vette.  You probably don't want to do it every day, but an occasional spin is great fun!


Winz 

[Craig]

Damn! Damn Damn Damn! That looks OUT BLEEPING STANDING!!!!!! That's a sweet 18 Woodie too! I say again, nothing excites me more than seeing an old well cared for kettle in action! Nice work Winz! 🏻🏻🏻🏻

[vic]

There are no words

[Jon]

Very well cooked. And a beautiful, lovable old kettle.

[WNC]

Slow clap crescendoing into a roaring applause!!!
Well done sir, well done!

[weldboy]

Holy $&?!


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[SmokenJoe]

Magnificent meal cooked on a Magnificent kettle, thank you for sharing!                          SJ

[jcnaz]

That is how it should be done.
Thanks, Winz!

[BBcue-Z]

Great meal on a great grill
And Wicked Good lump is my favorite charcoal

[Cochise]

Chomp! Chomp! Chomp!......Mmmmmmm

[austin87]

You hit the nail on the head with that one, great cook!