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Sunday cook! (pic heavy)

Rezen73
Rezen73 Posts: 356
edited November -1 in EggHead Forum
So today, we decided on quesadillas, and even fired up the old gas grill to assist in the endeavor!

Last night, I seasoned & marinated the skirt steak.

First, I prepped the rub. Here are some peppercorns, coriander seeds, and cumin seeds in my spice grinder:

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The players: (e.g. What I put in the rub/marinade) Ancho chili powder, chipotle chili powder, cumin, coriander, garlic powder, cayenne pepper, cinnamon, unsweetened cocoa, kosher salt, red wine vinegar, blue agave nectar, and freshly squeezed lime juice.

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Spice rub complete:

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Skirt steak completely seasoned and marinating. I did this last night so they would get a nice long bath in the marinade :D
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Veggies ready for today's cook:

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Guacamole good to go, just waiting on the roasted poblano & roasted jalapeno pepper!

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Getting a small fire started to roast the corn & peppers. Notice the BGE grill extender - it fits perfectly on top of the fire box! I used that to cook the skirt steak.

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Corn, poblanos, jalapenos, serrano, and habaneros read to roast.

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Corn just about done. I roasted the corn & peppers on a CI grate at normal height, just to make sure they didn't burn.

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mmmm roasted peppers!

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Peppers in waiting! Since these are so much smaller I decided to roast them separately.

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On the grill! :D

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Steaming so I can remove the skins easier:

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Added some more coal to bring up the temperature to around 800F (dome temp):

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Skirt steak after 90 seconds & a flip:

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Habanero, Roasted Corn & pepper, and black bean salsa:

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Roasted pepper guacamole :D

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The skirt steak - fresh off the grill. The flavor was out of bounds! Unbelievable how good it tasted!

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So while I was roasting the corn, peppers, and grilling the steak, I had the gas grill on preheating the BGE pizza stone on top of the plate setter. I also had a brick wrapped in foil to use as a quesadilla press.

Here's my wife's quesadilla:

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Assembling my quesadilla:

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On the grill/pizza stone w/homemade press:

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LOL @ the tattoo on the tortilla. Even when cooking on the gas grill, BGE reigns supreme! haha

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After I pulled the quesadilla off the grill:

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Final plating. :D

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Comments

  • Wow. That truly is exceptional.

    I've never made a marinade like that before but it sounds incredible. Any chance you would be willing to share a more detailed recipe?
    Cheers. TT
  • Rezen73
    Rezen73 Posts: 356
    Sure thing, well as best as I can do! haha.

    So basically for the marinade, the only ingredients I measured were the unsweetened cocoa powder and the blue agave nectar. 1 tbsp of the cocoa powder, and 2 tbsp of the blue agave nectar. Oh and the lime juice - juice from 2 freshly squeezed limes (1/2 lime on each side of each cut of skirt steak).

    Everything else was "eyeballed" like Guy Fieri, haha. But, if I had to guestimate:

    2 tbsp ancho chili powder
    1 tbsp chipotle chili powder
    1 tbsp whole cumin seeds
    1 tbsp whole coriander seeds
    1 tsp granulated garlic powder (not salt)
    1 tsp cayenne pepper
    1 tsp cinnamon
    1 tbsp unsweetened cocoa
    a pinch of kosher salt

    grind in a spice grinder and adjust any particular spice to taste.

    For the liquid:

    I used about 2-3 tbsp red wine vinegar, 2 tbsp of blue agave nectar (1/2 tbsp each side for each cut of meat), and freshly squeezed lime juice.

    I let marinate overnight. I also used a soft brush to evenly distribute the liquid & spice rub over the meat.
  • Hey Thanks.

    I'm quite new to southern cooking so this is new to me. I've never used agave nectar or cocoa outside of a cake. I'm really looking forward to giving this a go!

    I just threw on a boring pork shoulder. I tried mixing it up and making a rub with fresh garlic, sage, rosemary etc instead of the usual dizzy pig or pepper-paprika etc etc. It's fun to experiment.
    Cheers,
  • ChargerGuy
    ChargerGuy Posts: 357
    Nice Looking Cook, Love the Tattoo!!!!
  • vidalia1
    vidalia1 Posts: 7,092
    Outstanding, simply outstanding... :)