Raising the Steaks

Serves: 4 | Prep time: 15 minutes | Grilling time: 25 to 30 minutes 

Ingredients

Compound Butter:

• ½ cup (1 stick) unsalted butter, softened
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon finely chopped shallot
• 1 tablespoon finely chopped fresh rosemary
• 1 whole beef tenderloin (approximately 48 oz or 3 lbs)
• inch thick, excess fat and any gristle removed
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Woodchips – soaked in water for at least 30 minutes

Instructions

1.     In a small bowl combine the butter ingredients. If using the butter right away leave it out, however, if it is going to be used later roll the butter into a log in either parchment or plastic wrap twisting the ends to form a cylinder. Refrigerate until needed.

2.     Lightly oil the filet of beef on all sides and season evenly with salt and pepper. Don’t be shy with the salt and pepper as it’s a thick cut of meat. Allow to stand at room temperature for 45-60 minutes before grilling.

3.     Prepare a 2-zone grilling area for direct cooking over high heat (450° to 550°F). Allow the grill to preheat for at least 15 minutes.

4.     Once preheated, brush the cooking grates clean. Grill the filet over direct high heat, with the lid closed and rotating 90deg every 4 minutes until all sides have been seared.

5.     Then move the filet to the indirect side of the grill and finish roasting until the desired internal temperature has been reached. (130F for medium-rare | 150F for medium-well) At this point add a handful of drained woodchips directly on top of the charcoal to add a smokey flavour.

6.     Remove the steak from the grill and slather with the compound butter. Once buttered let it rest under tinfoil for at least 5 minutes before slicing. Time with the rest of the meal to serve all at once.

Serves: 4 | Prep time: 15 minutes | Grilling time: 28 to 38 minutes

Ingredients 

Compound Butter:

• ½ cup (1 stick) unsalted butter, softened
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped shallots
• 1 teaspoon grated parmesan cheese

• 4 Beef striploin steaks, each 6 to 8 ounces and about 1-inch thick, excess fat and any gristle removed
• Extra-virgin olive oil  
• Kosher salt
• Freshly ground black pepper

Instructions

1.     In a small bowl combine the butter ingredients. Scoop the mixture out of the bowl onto a sheet of parchment or waxed paper. Loosely shape the mixture into a log about 1 inch in diameter. Roll the log in the paper and twist the ends in opposite directions to form an even cylinder. Refrigerate for at least 1 hour, or until the butter is chilled.

2.     Lightly oil the steaks on both sides and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 45-60 minutes before grilling.

3.     Prepare the grill for direct grilling at a medium-high heat of 475-500F. Allow the grill to preheat for at least 15 minutes.

4.     Once preheated, brush the cooking grates clean. Grill the steaks over direct heat, for 2.5 minutes with the lid closed. Lift the lid and flip the steak to a new part on the grates and continue to grill over direct heat until desired internal doneness is reached.

5.     Remove from the grill and top with compound butter. Rest the steak beneath tented tin foil for at least 5 minutes before serving.

Serves: 6-8 | Prep Time: 15 minutes| Grilling Time: 6 to 8 minutes | Special Equipment: Grill Basket or large foil pan

Ingredients

• 6 Peppers (Red, Yellow, Orange and Green) any will do
• 1 Large or 2 Small Red or White Onions
• 10-15 mini potatoes cut in quarters
• ½ cup of Olive Oil
• ¼ cup of Balsamic or Sherry Vinegar
• 2 teaspoons of chopped garlic
• 1 teaspoon of dry thyme

Instructions

1. Prepare the grill for direct cooking over high heat (375° to 475°F). Place Grill Basket over direct heat as well to preheat.
2. Set aside 2 teaspoons of oil, some salt and pepper for seasoning the raw vegetables. In a small bowl whisk together the rest of the ingredients for the dressing, remember to season with salt and pepper. Once completed set aside until later. This can also be done in a mason jar with a tight fitting lid for easy storage and clean up.
3. Working with one pepper at a time, use a sharp knife to cut off the top and bottom of each pepper to make “lids.” Remove and discard the stem. Cut each pepper down the side, and open each up into a large strip. Cut away the ribs and seeds.
4. Peel onions and cut into rings. Cut the mini potatoes into quarters to ensure a quick cook time.
5. With all the vegetables cut and in a large bowl, lightly season with olive oil, salt and pepper.
6. Carefully place the peppers, wheels of onion and mini potatoes in the grill basket then grill with the lid closed, until slight soft. Stir vegetables every few minutes so that they all get good contact with the heat. Once the vegetables and potatoes have softened remove from the grill and place back into the same bowl they were seasoned in.
7. Once the vegetables are in the bowl drizzle the dressing over top of them and stir to ensure even coating. Then cover the bowl tightly with plastic wrap to allow the steam to continue softening the veg until ready to eat.

Serves: 6| Prep time: 45 minutes| Grilling time: 50-60 minutes

Instructions

1.   Prepare the grill for indirect cooking over medium-high heat (400°-450°F).

2.   So that each potato will lay flat on the cooking grate, cut off a very small piece (1/4 inch or less) on the widest side of each potato, which will now be the bottom side. Then, using a very sharp knife, starting 1 inch from the end, cut slits crosswise into each potato, 1/8 to ¼ inch apart, stopping just before you cut through so that the slices stay connected at the bottom.

3.   In a small skillet over medium heat on the stove, melt the butter. Add the garlic and cook until lightly browned, 1 ½ to 2 minutes, stirring occasionally. Remove the skillet from the heat and add the salt and pepper. Fan out the layers of each potato enough that you can get some butter and seasonings inside the layers. Brush the potatoes, including the bottoms, with half of the butter mixture. 

4.   Grill the potatoes over indirect medium-high heat, with the lid closed, for 30 minutes. Brush the potatoes with the remaining butter mixture, making sure some of the butter drips down inside the slices. Continue grilling, with the lid closed, until the potatoes are almost cooked through, 30 minutes more. Top the potatoes evenly with cheese and cook until the cheese is melted and slightly browned and the potatoes are crisp on the outside and tender on the inside, 5 to 10 minutes more. Garnish with parsley and serve hot.

Serves: 4-6 | Prep time: 15-20 minutes | Grilling time: 15 minutes

Ingredients

• 1 fully baked pound cake loaf, cut into 1” slices
• 3 Cups Mixed Berries
• 3 tbsp Granulated sugar
• 1 teaspoon vanilla extract
• 1 tbsp Orange zest

Instructions:

1.     Preheat the grill for direct cooking over medium-high heat (375° to 400°F).

 2.     In a large pot over medium heat and using the side burner, combine the berries, granulated sugar, vanilla, and orange zest stirring occasionally. Once the fruit mixture begins to simmer reduce the heat and let simmer an additional for 4-5 minutes.

 3.     Strain the mixture to remove seeds (if desired) and let slightly cool.

 4.     Once the grill is preheated place the slices of poundcake over direct heat and close the lid for 1 minute. Flip the poundcake to toast the other side for 1-2 minutes.

 5.     Slice the poundcake diagonally and present on a plate or bowl with a drizzle of the fruit coulis and whipped cream (optional).