“A hot dog at the ball park is better than steak at the Ritz.” Humphrey Bogart

Yesterday was a good day. Things happened, issues worked out, and the feeling in the air was happy. It wasn’t a prime rib or porterhouse day, more like a Salisbury steak day, which in the long run is satisfying and comforting. Like a meat hug.

So hitting the #BGE with my more than massive cast iron pan I thought why not switch it up a little bit. Salisbury meatballs in a onion sauce. Then the thought of what to serve them with?  We’ve all had baked potatoes with the works on top. You know chili, bacon and cheddar, broccoli and cheese, whatever. So my meatballs sat on a twice stuffed cheddar potato with the onion gravy ladled on top.

Ok decadent, maybe a little excessive, but my doctor is on holidays, and cholesterol level is surprisingly normal, so why not.

Veal, medium ground and a de-cased  pork sausage for a meat medley. Dehydrated onions, worcestershire, a little soya sauce, garlic and pepper with some bread crumbs to make my balls. I sautéed them in the cast iron over coal till they were browned and removed from the heat. The onion went in to clear added garlic beef stock with a slurry of corn starch to thicken the sauce. Then back in with the meatballs to finish cooking.

The potatoes were baked, scooped and mixed with cheddar and cream till and blended till smooth. Then back in the skins. Balls on top and sauce over everything!

Nice and comforting.

Salisbury meatballs! A different take on an old standard.

Be well and eat well.

Scott

Browned

Browned

Sauced

Sauced

Over the top

Over the top

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“Show class, have pride, and display character. If you do, winning takes care of itself.” Paul Bryant

So thinking outside the kitchen, and in turn sacrificing one of my indoor cast iron pots I decided to make #beefstew on my #BGE #BigGreenEgg.   Incorporating smoke with the flavor of the beef and sauce was one of the best things I’ve ever attempted.

I marinated the beef in beer with fresh rosemary overnight. Patted dry, floured, seasoned, and seared in my cast iron over the fire with hickory smoking away below. Since I was using the Egg, I left the lid off the pot because closing the lid on the Egg had the same effect and allowed the smoke to permeate the flavor. I removed the beef and sautéed the onions in the juices from the beef and then reunited them with more beer and some beef stock. At the halfway mark I joined the union of flavours with peas, potatoes, and carrots. When we were about 15 minutes away from completion, I add my dumplings to cook in the broth.

The comments from the trolls that live with me? This is the best stew we’ve ever had. I have to say I’m really proud of this one. The hickory smoke add to the overall experience of the stew and mixed with the rosemary background in the meat gave it another dimension.

My pot will survive and is now destined for use on the #BGE all the time.

Be well and eat well!

Scott

Beer marinated beef and rosemary

Beer marinated beef and rosemary

Everyone into the pool! You too dumplings!

Everyone into the pool! You too dumplings!

Pretty tasty stew!

Pretty tasty stew!