No ketchup on the wall

paqman

No ketchup needed here!

I cleaned a whole beef tenderloin, sliced a couple of fillet mignon steaks.  I was left with the smaller end pieces so I decided to make kebabs for diner.  I wanted to make something different that is not on our regular “rotation”.  I found the marinade recipe on Cooks Illustrated (Grilled Beef Kebabs with Lemon and Rosemary Marinade).  It was very tasty, I will definitely do it again!

For dessert, I made the Chef Steps sous-vide crème brûlée!

Marinade (liquify everything in the blender)

1 medium onion, roughly chopped

6 medium garlic cloves, roughly chopped

2 teaspoons finely grated zest from 1 lemon

2 tablespoons chopped fresh rosemary

⅓ cup beef broth

⅓ cup vegetable oil, plus extra for cooking grate

3 tablespoons tomato paste

2 teaspoons table salt

1 ½ teaspoons sugar

¾ teaspoon ground black pepper

Crème Brûlée for dessert 



The kebabs!


Rosemary from our garden 


Liquify the marinade in the blender.


In ziploc bag for the day

johnmitchell

That sounds and looks fantastic. I am going to give this a whirl 

Acn

+1 for this marinade

lousubcap

Great cook.  That second photo belongs in a food porn magazine.  Beautiful. 

GrateEggspectations

Thought I smelled something good wafting about. Looks killer. 

shtgunal3

Awesome looking kabobs 

Canugghead

Both look great, thinking the marinade would work well with pork too. Never tried crème brûlée (cut and paste for authenticity  ) since I can't type French, hopefully won't get stalled by chefs step paywall.

dmchicago

Beautiful!

StillH2OEgger

Very impressive!

Ozzie_Isaac

Wooderson

These are the fun cooks in my opinion. Just making it up and enjoying the process. Nice cook and sweet dessert

paqman

@Ozzie_Isaac 😂🤣

caliking

Farkin’ outstanding, @paqman !!  Bookmarked. 

gonepostal

Ridiculous meal!

HeavyG

Ozzie_Isaac said:

I know that you're such a fan of Raichlen that you'll want to try his

Smoked Crème Brulee

RECIPE NOTES

• Advance Prep: 30 minutes to 1 hour for smoking the cream and at least 3 hours for chilling the crème
• Yield: 6 servings
• Equipment: 6 crème brulee dishes; crème brulee iron; 2 cups wood chips (preferably oak or apple), soaked in water to cover for 1 hour, then drained

INGREDIENTS

• 3 cups heavy cream
• 1 vanilla bean, cut in half lengthwise
• 1 cinnamon stick
• 2 strips lemon zest
• 8 egg yolks
• 1 whole egg
• 1/3 cup granulated sugar, plus 6 tablespoons for the crust

• 1 quart boiling water

RECIPE STEPS

Step 1: Set up your grill for indirect grilling and preheat to medium (350 degrees).

Step 2: Combine the cream, vanilla bean, cinnamon stick, and lemon zest in a heavy saucepan and cook at the gentlest possible simmer for 5 minutes. Remove the pan from the heat and let the cream cool to room temperature.

Step 3: Meanwhile, combine the egg yolks, egg, and sugar in a large bowl and whisk just to mix. Whisk the cooled cream into the yolk mixture. Strain this mixture into the crème brulee dishes or ramekins.

Step 4: Place crème brulee molds in a roasting pan. Add enough boiling water to the pan to come 1/4 inch up the side of the molds. Place the pan on your grill. Toss the wood chips on the coals.

Step 5: Indirect grill the crème brulees until just set, about 20 minutes. (To test for doneness, tap one of the dishes. The mixture should wiggle, not ripple, indicating the custard is set.) Transfer the crème brulees to a rack to cool to room temperature, then refrigerate until thoroughly chilled.

Step 6: Just before serving, set up your grill for direct grilling and preheat to high. Heat the crème brulee iron screaming hot in the embers or on the grill grate. It is important that the iron be very, very hot, or the sugar will cling to it instead of caramelizing.

Step 7: Sprinkle a thin layer of sugar (you’ll need about 1 tablespoon) on top of each crème brulee. Lower the iron onto the crème brulee just long enough to harden and caramelize the top. This will take about 20 seconds. Serve at once.

His pix is not as nice since they just came out of the smoker...

paqman

@HeavyG 😂🤣 I don’t have the talent to make good crème brûlée the traditional way, I prefer cheating with the sous-vide.

Chef Steps recipe

Ingredients

-160 g Egg yolk, about 11 yolks.

-90 g Sugar, granulated, plus more for dusting.

-3 g Salt.

-600 g Heavy cream.

Instructions

-Mix egg yolks, sugar, and salt.

-Heat cream to 158F (scald) - Optional.

-Slowly pour cream into egg mixture.

-Strain and let rest for 20-30 minutes to let air bubbles out.

-Pour mixture in Mason jar and close lid finger tight only.
-sous-vide at 176F for 1 hour.

HeavyG

paqman said:

@HeavyG 😂🤣 I don’t have the talent to make good crème brûlée the traditional way, I prefer cheating with the sous-vide.

Chef Steps recipe

Ingredients

-160 g Egg yolk, about 11 yolks.

-90 g Sugar, granulated, plus more for dusting.

-3 g Salt.

-600 g Heavy cream.

Instructions

-Mix egg yolks, sugar, and salt.

-Heat cream to 158F (scald) - Optional.

-Slowly pour cream into egg mixture.

-Strain and let rest for 20-30 minutes to let air bubbles out.

-Pour mixture in Mason jar and close lid finger tight only.
-sous-vide at 176F for 1 hour.

I do the sous vide also. I know that Ozzie is such a Raichlen fan that he goes hardcore on the smoker.

HeavyG

Speaking of brulee - although he doesn't seem very popular here (even tho his green lightning shrimp recipe always gets raves), the latest episode (#3 - Grilling from Across the Pond) of Steve Raichlen's new series "Planet Barbecue" features doing creme brulee on a BGE in case anyone might want to give it a go (it's the last segment of the episode)...



His Pearl District Spiessbraten from this looks delicious also!

https://www.pbs.org/video/grilling-from-across-the-pond-Mv2XUs/

NDG

wow what an amazing meal !! I made that chef steps crème brûlée  many moons ago and remember it was great.   Also, I am set to breakdown a beef tenderloin, I think I will duplicate your end piece meal, brilliant !

paqman

@Ozzie_Isaac  @HeavyG Check the brand on the skewers 😂🤣

Ozzie_Isaac

paqman said:

@Ozzie_Isaac  @HeavyG Check the brand on the skewers 😂🤣

Haha!  I give ol'e SR a hard time, but his BBQ Bible books are what I cut my teeth with.  I really enjoyed a number of his recipes.  Every club needs a foil.  SR is the one I choose.