The elk came from a farm in eastern Iowa - The Missus is from there, and her brother knew this guy from selling at the Iowa City Farmer's Market. We were out there for Memorial Day, and went to the farm to see what he had. I got a half dozen packs of ribeyes (two per half-pound pack), a couple of tenderloin filets, some ground meat, and some pastrami. I wasn't bowled over by the ribeye the first time I grilled one, but we'll call that a trial run, because they came out fantastic the second time.
The hash was the best part of the whole plate. The potatoes went into a foil pouch with shallots, extra virgin olive oil, salt, and pepper - 15 minutes directly over the coals, followed by maybe 20 minutes on the indirect side, and they were nice and tender. The Brussels sprouts were done pretty much the same way, except that instead of shallots, they had red onion and a cubed honeycrisp apple in the pouch, along with some balsamic vinegar. Those were both done during the week, then on Saturday morning, I took the leftovers from each and put them in the skillet on the grill - no extra oil or seasoning required. I had enough left over that the next day I reheated the remaining potato-sprout hash with the other ribeye on the stove top and mixed in a couple of scrambled eggs. I was pretty proud of myself.
And I didn't know that basted eggs had a name until a year or two ago, but I knew what they were and that I liked them.
Topic: Breakfast by Weber (Read 1017 times)
