Steak and Wedges (+Others!)
I recently got a new grill – The Napoleon Prestige Pro 825. It’s an absolutely massive bit of kit, full of features and should let me cook a bit more often. I have to admit I was a bit overwhelmed with the sheer size of it and having never cooked on gas before I wasn’t too sure where to start. This was my first big cook on it – Steak and Wedges.
This is the grill – it’s too big for the hut but in this spot I can cook outside right in the middle of the patio area.
Look at all the cooking surfaces! Far left is a gas hob, middle has 4 burners, a back burner (for rotisserie) and a burner for the smoke tube. Right hand side is a pair of ceramic infrared burners. To the right of that is a chopping board and ice bucket!
Two Ex-Dairy Rib-eye steaks from Turner and George. I love this stuff, top quality.
I cut potatoes into 8 wedges each, par boiled them then poured a whole pot of Steenbergs Hickory BBQ rub over them before putting them on the grill. I had the far left burner on at this point and had shut down burners 2/3/4 so the wedges were in an indirect cooking zone.
Peas in a Petromax Dutch oven on the hob. Butter, Thyme, Mint and black garlic were added also.
With the wedges well on the way I fired up the ceramic infrared burners to maximum and gave them two minutes to warm up before dropping the steaks on. Two minutes per side, cooked direct then rested.
The heat of the ceramic burners gave the steak an amazing sear and crust!
Wedges came out well too!
Time to Eat:
Plated up and good to go. I was looking forward to this!
It was good to get off the mark and cook on the new grill. I was really impressed with how easy it was to use and cook on, very quick to warm up too and handy to have the 3 different cook zones available for this meal. It’s definitely going to help me cook more often.
Great meal, super tasty – love this steak.
|Cook Duration:||Short: 1/5|
|Cook Equipment:||Napoleon Prestige Pro 825|
|Cook Method:||Gas hob / Indirect / Ceramic Infrared Burners|
|Cook temperature:||Various levels of hot!|
|Cook time:||About 20 minutes (wedges)|
|Notes:||1: Watch the wedges closest to the burner running as they might burn.
2: Give the ceramic burners two minutes to get up to heat, they should be glowing red.
I have been cooking more pizza lately to justify buying a Famag IM5 mixer! Also keen to start trying some new topping combinations and this week it was Pizza Pancetta and Aubergine.
I fired up the Ooni Pro with oak staves from Smokey Oak Barbecue, these are the smaller ones they have produced which are suitable for the Karu also.
Aubergine sliced and ready for a quick cook.
Pizza station all set up, beer close by too!
Fire raging nicely.
Pizza ready to launch, loving my new peel!
I do love cooking pizzas on the Ooni Pro, very relaxing cooking with charcoal and wood. Fairly easy to get into a good routine of preparing then cooking the pizzas too.
This dough was my usual Pizza Bible (page 44) recipe with a Tiga. Caputo Nuvola Super flour and mixed in the Famag IM5 mixer. I did use the malt again this time but you can see the dough browned up a fair bit, the oven was running higher with the smaller staves as I was topping up more often. Next time I will track how often I am adding wood!
Lovely pizzas, enjoyed the new toppings and have quite a few different recipes coming up.
The dough recipe is from The Pizza Bible by Tony Gemignani
The topping recipe is from the Franco Manca book:
Starting the first day of my week (and a bit!) off properly with Sausage bagels. These were cooked on the Napoleon 825 again, direct at full temperature. Victorian sausages from Turner and George, very nice but maybe better for an evening meal. All good though!
Another bonus cook from the gas grill, very quick to fire up and get cooking on.
Aloha 65 Wings with the cocktail:
Aloha 65 sent me a bottle of their spirit and a hot sauce to try, this was my cook with both.
I took the wing method from Wings and Things by Wingmans Chicken – Cornflour and Rice Flour. Cooked indirect with a vortex in the middle on the Napoleon Pro 22.
First baste with the Aloha 65 hot sauce, cherry chunk adding some colour too
All done! The wings had a great colour to them, I had used the whole bottle of hot sauce!
Served with “The Alohan” cocktail – what a great meal, we loved it!
The wing recipe can be found in Wings and Things by Wingmans Chicken:
Rump Steak sandwich:
A new bakery has opened nearby and the bread is fantastic, this is a white sourdough I picked up:
Onions on the gas hob
Rump steak from Martin’s Meats
Onto the ceramic infrared burners
Which I also used as a toaster!
Great sear on the steak again
Sliced and served with balsamic onions and Dijon Mustard.
Cracking lunch, another quick and easy cook on the Napoleon 825.
We picked up a bag of mussels from the local fishmonger – a bargain for £2.34! The plan was to cook them in a Dutch oven on the firebowl with white wine, shallots and parsley.
Mussels hanging over the fire. It only took about 5 minutes!
With some big chunks of the bread
What a great meal this was, quick and easy to cook but so tasty! The mussels were a bargain too, these would be great as a starter when cooking a bigger meal on the firebowl. One to remember!
Kuhne sent me their pickles to try, cheeseburger time!
I toasted the buns on the ceramic burners on the Napoleon 825.
No photos of the cook for some reason! I cooked the burgers on a cast iron pan over the gas hob on the Napoleon 825. It’s my favourite way of cooking burgers at the minute, from lighting the gas to eating is usually under 10 minutes!
Black label burgers from Turner and George, gherkins, cheese and candied jalapenos. What a burger, really juicy and very tasty!
That’s it for this blog post, some great cooks and a good week of eating! Until next time.
The books used in these cooks and equipment I recommend can be seen in my Amazon Store:
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KUNGFUBBQ:UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs